The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has consulted for many of the world's finest roasters, and now he has put his expertise in a book accessible to roasters everywhere. No serious coffee roaster should go without this book. Scott Rao is the author of several best-selling coffee books, including: The Professional Barista's Handbook, Everything But Espresso, and Espresso Extraction: Measurement and Mastery
Author(s): Scott Rao
Year: 2014
Language: English
Pages: 90
Tags: cooking, coffee, coffee roasting
Acknowledgments
Preface
Introduction
1: Why We Roast Coffee Beans
2: Green-Coffee Chemistry
Structure
Sugars
Lipids
Proteins
Alkaloids: Caffeine and Trigonelline
Moisture Content
Organic Acids
Gases and Aromatics
3: Green-Coffee Processing and Storage
Primary Processing Methods
Wet/Washed
Dry/Natural
Pulped/Natural
Green Coffee Storage
Water Activity and Moisture Content
Seasonality
4: Physical Changes During Roasting
Color Changes
Classic Definitions of Roast Degree
Cinnamon
City
Full City
Viennese
French
Italian
Structural Changes
Inner-Bean Development
Bean Size, Density, and Weight Loss
5: Roasting Chemistry
Changes in Chemical Composition
Development of Acids During Roasting
Aroma Development
Maillard Reactions and Caramelization
Caffeine Content and Roasting
6: Heat Transfer in Coffee Roasting
Convection, Conduction, and Radiation
Heat Transfer and Temperature Gradient
Heat and Mass Transfer Within Coffee Beans
Heat Transfer and Moisture
7: Roasting Machine Designs
Classic Drum
Indirectly Heated Drum
Fluid-Bed
Recirculation
8: Progression of a Roast
The Illusion of the S Curve
The Myth of the Drying Phase
The Middle (Nameless) Phase
First Crack
Second Crack
Development Time
9: Planning a Roast Batch
Batch Size
Setting Airflow
Adjusting the Air:Fuel Ratio
Charge Temperature
Machine Design
Batch Size
Bean Density
Bean Size
Bean Processing Method
Intended Roast Time
Determining Roast Time
Recommended Roast Time Ranges
Drum RPM
Suggested Drum RPM
Bean Moisture, Density, and Size
10: The Three Commandments of Roasting
I. Thou Shalt Apply Adequate Energy at the Beginning of a Roast
II. The Bean Temperature Progression Shalt Always Decelerate
III. First Crack Shall Begin at 75% to 80% of Total Roast Time
Applying the Commandments to Very Light Roasting
11: Mastering Consistency
How to Warm Up a Roaster
Between-Batch Protocol
Other Tips to Improve Batch-to-Batch Consistency
Green-Coffee Storage and Consistency
Ambient Conditions
Chimney Cleaning
Managing Different Batch Sizes
12: Measuring Results
All About Bean Probes
Choosing a Probe
Installing a Probe
Weight Loss
Measuring Roast Degree
Verification of Development Using a Refractometer
13: Sample Roasting
14: Cupping
How to Cup
The Phases of Cupping
Dry Aroma, or Fragrance
Wet Aroma
Tasting the Coffee When It Is Hot
Tasting the Coffee When It Is Cool
How to Interpret Cupping Results
15: Roasting, Brewing, and Extraction
Testing Roast Development
Calibrating Extraction
Roasting for Espresso
Blending
16 Storing Roasted Coffee
17: Choosing Machinery
Features to Consider when Selecting a Roaster
Capacity
Configuration
The Drum
Airflow
Gas Control
Drum Speed
Data-Logging Software
Automated Profiling Software
Pollution-Control Devices
Parting Words
Glossary
References
About the Author
