coffee roasting made simple raimond feil
table of contents coffee roasting book
everything about production roasting
how do the first and second phase affect taste
profiles and recipes
profiles untangled
coffee roasting best practises

Coffee Roasting Made Simple by Raimond Feil

Regular price $59.00 Sale price $64.00

Practical advice of 12 years roasting experience made simple to accelerate your learning in coffee roasting

This book is about practical hands-on coffee roasting.

This book discusses principles that govern the roasting process, profile development, how to avoid over- and under-roasting, how different variables in roasting change flavours in the final cup, sample roasting, how to transfer roast profile from one roaster machine to another machine, and lot more.

This book gives you all the necessary tools so you can successfully develop your own roasting profiles and edit the ones presented here. The same tools will help you to become a better, smarter, and more consistent coffee roaster.

It’s a condensed collection of Raimond's 12 years coffee roasting experience with Specialty Coffees.

Table of Contents

Introduction

CHAPTER ONE

  • Approach to roasting: Philosophy and the principle
  • Your roasting philosophy determines how you do it, and where you’ll end up
  • The roasting philosophy
  • It’s not about the numbers, it’s about the principles of nature

CHAPTER TWO

  • Everything about production roasting

Section 1

  • Profiles untangled
  • The roasting process
  • How do the first & second phase in general affect taste development?
  • Profiles & recipes

Section 2

  • Roasting for espresso
  • Uni-roast or was it omni-roast? How filter/espresso roasts differ
  • Blending for espresso
  • Classic approach—espresso as a different and darker roast
  • Alternatives to fine tune and modify the profiles

CHAPTER THREE

  • Everything about sample roasting
  • Profile sample roasting—the basics
  • The process of sample roasting
  • How to read the temperature gauge precisely
  • Sample roast profiles
  • Profile development

CHAPTER FOUR

  • Transferring profiles
  • From sample roaster to production roaster
  • Swapping one production roaster for another

CHAPTER FIVE

  • Quality control
  • Tasting and other ways to test, measure and control quality

CHAPTER SIX

  • Everything else that doesn't fit Into the chapters above
  • Tasting
  • Chew the roasted bean
  • Cup tasting tools and the rules we used in our lab
  • How to improve your tasting skills?
  • A clue that makes a difference to your coffee experience
  • What’s with the wood taste?
  • Cleanliness
  • Why it’s a good idea to clean your machine properly, thoroughly and consistently
  • Three reasons why a coffee roaster may catch fire
  • Roasting
  • Does your roaster really have the capacity the producers say it has?
  • Greens’ hopper and green coffee
  • Smell your coffee
  • Can you hear coffee cracking in a Loring Coffee Roaster and how to get the clean smell out of the Loring sample trier?
  • Cinnamon, Full City, Italian, etc.— What the heck is up with those?
  • Second crack
  • Should you use your 90 plus coffees to tune your new roaster?
  • Ideas on roasting experiments

Acknowledgements

Afterword

Maximum Class Size: For your safety we have changed our class sizes due to COVID. Our Teacher to student ratio is 2:1

Learn more about our COVID Class size changes and what to expect in a class here: https://canadianbaristainstitute.com/blogs/news/covid-19

Classes include printed take-away material.

Class attendees receive a certificate of completion from the Canadian Barista and Coffee Academy.

Vancouver: A wide variety of Accommodation is available nearby Vancouver Coffee Academy

Calgary: Hotel accommodation nearby the Calgary Campus with preferred rate

Click here to learn about our  Refund Policy


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