Coffee Roasting: Best Practices by Scott Rao
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Mr Rao is an innovator with a willingness to question the coffee establishment. In his quest for truth, Scott takes the reader on a journey of scrutiny using empirical science to put everything under the microscope; the probes we use, the software, to flick or not to flick, to long-held beliefs such as 'development' and what is '1st crack'.
From the Author:
Coffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's an advanced guide intended for expert-level coffee roasting.
This coffee roasting book focuses primarily on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid rate of rise "ROR" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects.
This book will help set the standard for coffee roasting methodology especially within the 3rd wave movement of coffee.
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.