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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 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...
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