The Coffee Roaster's Companion

[yojabbajabba]

Cheapest price for this book in Australia....

... would have to be via Sensory Lab: commercial link removed per site posting policy $55 + free shipping (well, to a Victorian address, although you might get lucky!)

[frasertr]

I saw Scott Rao I Perth last week. He's awesome but pitched at commercial roasting. Not much applicability Fir my behmor

[zingzing]

I did a few roasts on the weekend, the first after reading this book, and was really happy with the (visual) results as they will be resting for a few more days before I taste.

Essentially I was able to implement
- Consistent preheating and charge temperature (using the sidewall temp)
- Higher heat applied in the first few minutes for denser and washed beans (100% then reduced to 75%) and less heat for naturals and beans that tend to run away

One step closer to repeatability.

[chokkidog]

Welcome to CS, Nicolas.

Thanks for the homework........

My secondhand price still looks good!

[Nicolas]

Dymocks in Collins St have it for #39.95

I gave Dymocks a call and they say they absolutely do not have it.

[jmc]

Dymocks in Collins St have it for #39.95

[chokkidog]

Books for cooks also have it. They're in Fitzroy or Collingwood.

My copy coming up for sale shortly.

[TC]

I'm very interested in the book. Where can I buy it from? I'm located in Melbourne.
Thanks.

G'day hyperwave.

coffeebooks.com have it. The site is an Aussie one and it's about $60 + post.

[hyperwave]

I'm very interested in the book. Where can I buy it from? I'm located in Melbourne.
Thanks.

[Vinitasse]

Mystifying.

You're far too polite.

[chokkidog]

Mystifying.

[TheLudicrousBean]

Let me guess, OP

Isn't this a book by Scott Rao?

I've gotten the "Professional barista's handbook" and i can say it was well worth my $45...,

I can tell you're satisfied with the book, although i don't own that book.. i do know they're great stuff......

[zingzing]

I’ve finished reading this book and overall it was beneficial to further my understanding of roasting and I’m glad that I bought it. In general I found it to be prescriptive and informative, although I was hoping that it would go a little deeper in some sections.

Without giving away the content of the book, the key highlights for me were:
1. Understanding roast development – i.e. the roast curve, rate of rise and what happens during first and second crack
2. Heat transfer and the importance of a high temperature gradient at the start of the roast
3. Impact of processing methods and bean density on roasting strategy
4. How the acidity, aroma, body and bitterness curves evolve throughout the roast

The brief chapter on cupping and way to blend was also a little bonus.

Being a home roasting with a Behmor without the objective measurements of a bean probe to plot the roast profile and rate of rise, it will be difficult to implement much of what I've learnt. I’m happy with my roasting results so far and if nothing else this information will help me make changes with a greater understanding of the anticipated and actual results.

Hopefully this doesn't lead to roaster upgraditis.

[DesigningByCoffee]

Story of my life with 2 little kiddies...

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Hence the love of coffee

[zingzing]

I think I actually zzzzzzzz fell asleep more zzzzzzz

Story of my life with 2 little kiddies...

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