The Coffee Roaster’s Companion is the world’s first professional-level how-to book about coffee roasting. Scott Rao has consulted for many of the world’s finest roasters, and now he has put his expertise in a book accessible to roasters everywhere. No serious coffee roaster should go without this book. Scott Rao is the author of several
The Coffee Roaster’s Companion is the world’s first professional-level how-to book about coffee roasting. Scott Rao has consulted for many of the world’s finest roasters, and now he has put his expertise in a book accessible to roasters everywhere. No serious coffee roaster should go without this book. Scott Rao is the author of several best-selling coffee books, including: The Professional Barista’s Handbook Everything But Espresso and Espresso Extraction: Measurement and Mastery
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Fresh Guidelines for Fresh Coffee This is an enlightening guidebook to the best practices for roasting. Scott certainly knows roasting and much of this book is geared for the professional roaster. I am not a professional and as a home roaster feel that my Hottop drum roaster offers the minimum specifications to take advantage of most of what Scott is saying. Back to the “enlightening” part, I’ve only roasted a couple of hundred batches and couldn’t really get a handle on the how and why of my roasting process until…
Read this book as you would appreciate a great espresso – its concentrated quality far outweighs any need for quantity After eight years as a barista behind our FAEMA E61, we have taken the plunge to start shop roasting. I was surprised to find how little is available by way of handbooks for the professional roaster. Those targeted towards home roasting make up a lot of body by adding information of little relevance, such as the history of coffee, recipes etc. Scott Rao’s book is the exception, by being right on target with concise, useful information, without the unnecessary content that merely makes up…
Good empricial work As a neophyte home roaster who loves to know a whole lot about what I’m getting into, I thought this was an interesting set of observations on coffee roasting. I know from trawling some roasting forums that this work has generated a vivid reaction in the roasting community, both for and against the principles and approaches proposed in this book. Its empirical nature – “do it this way because over my many years of experience, I’ve found that the best coffees I’ve tasted were roasted like…