Roasting Bible 2 - The Science of Coffee Roasting (For Intermediate & Advanced Level) (The Roasting Bible (Book 1 and Book 2))

The science and strategy behind professional coffee roasting.You know how to roast. Now it’s time to understand why. The Roasting Bible: Advanced Theory & Professional Practice takes you deep into the chemistry, thermodynamics, and sensory science that separate good roasters from great ones.Written by Wing Yuen, SCA Certified Trainer and CQI Q Instructor at Tasse Coffee Roastery in Tokyo, this book connects the science you need with the craft you’ve built. It’s designed for working roasters, Q graders, SCA students, and serious enthusiasts ready to go deeper.What you’ll master:• Green coffee chemistry — how origin, altitude, and processing shape your roast• Maillard reaction, caramelization, and Strecker degradation in detail• Heat transfer mechanisms and energy balance in drum roasters• Glass transition, cellulose mechanics, and structural changes during roasting• Advanced profiling: drying strategies, browning control, development matrix• DTR (Development Time Ratio) — calculation, targets, and flavor impact• Origin-specific profiles for Ethiopian, Kenyan, Colombian, Brazilian, Indonesian, and Geisha coffees• SCA cupping protocol, sensory calibration, and flavor mapping• Production roasting, quality control, and business operations• Sustainability, direct trade, and the future of coffee roastingIncludes comprehensive appendices with chemical formulas, roasting equations, an extended glossary, and origin-specific reference tables with charge temperatures, phase durations, DTR targets, and Agtron values.Every concept is grounded in real-world application. No abstract theory without practical relevance. This is the book Wing wishes existed when he was building his roasting practice.Book 2 of The Roasting Bible series. Book 1: Foundations is recommended for beginners starting their roasting journey. Read more