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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 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...
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