The Coffee Roaster’s Companion

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