About this book:

Have you ever wondered what really happens when a coffee bean turns from green to gold, releasing that intoxicating aroma? *The Science of Coffee Roasting* takes you inside the drum to reveal the chemical ballet and physical transformations that define every roast. From the botanical secrets of the bean and the Maillard reaction’s flavor magic to the precise physics of the first crack and the art of profiling for espresso versus filter, this book bridges the gap between guesswork and mastery. Whether you’re a home enthusiast chasing the perfect pour-over or a professional seeking data-driven control, you’ll find clear explanations, troubleshooting insights, and vivid stories from roasters and researchers around the world.

More than a textbook, this is a practical guide that empowers you to roast with intention. Understand why a slight temperature shift can turn bright citrus into deep chocolate, how moisture loss and density changes affect extraction, and how emerging tools like AI are reshaping the craft. With chapters on everything from decaf roasting to sustainability, you’ll gain the confidence to diagnose defects, experiment with profiles, and consistently produce exceptional brews. Stop roasting by accident—start roasting by design.