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...
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