Journal
Coffee notes & stories.
The Six Practitioner Supplements — Field-Tested Tools for Working Roasters
A tour of the six field-tested practitioner supplements in the 2nd edition of The Roasting Bible Book 2 — green evaluation, roaster comparison, scaling,...
Read →Book 2 / Parts 5–7 — Sensory Science, Professional Operations & The Future
The second half of Book 2 takes roasters from the cupping table to the production floor — objective tasting with SCA cupping and triangulation,...
Read →Book 2 / Part 4 — Physical Transformations: RoR, DTR & Profile Design
Part 4 of The Roasting Bible Book 2 turns roasting theory into control: glass transition, Agtron colour, Rate of Rise, Development Time Ratio and...
Read →Book 2 / Parts 2-3 — Thermodynamics & Roast Chemistry: How Heat Becomes Flavour
The scientific heart of Book 2: how the three heat pathways move energy into the bean, where that energy goes, and how Maillard, caramelization...
Read →Book 2 / Part 1 — Green Coffee Science: Composition, Properties & Origin Chemistry
Part 1 of The Roasting Bible Book 2 goes inside the green bean — chemical composition, physical properties, origin terroir, processing methods, and how...
Read →Book 1 / Parts 3-5 — Getting Started, Tasting & Practice
Parts 3, 4 and 5 of The Roasting Bible Book 1 walk you from buying equipment to executing your first roast, mapping the light-to-dark...
Read →Book 1 / Part 2 — The Science: What Happens Inside the Bean
A guided tour of Part 2 of The Roasting Bible Book 1 — heat vs. temperature, the three phases (drying, browning, development), and first...
Read →Book 1 / Part 1 — Fundamentals: Understanding Coffee Before You Roast It
Before you can roast coffee well you have to understand the bean itself. Book 1, Part 1 walks through species, regions, varieties, processing, and...
Read →Book 1 vs Book 2: Which Roasting Bible Should You Start With?
A side-by-side guide to The Roasting Bible Book 1 (a 165-page beginner's guide) and Book 2 (the 340-page science reference, 2nd edition). Honest advice...
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