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The Science of Coffee Roasting
From Bean to Brew

Book Details
About this book:

The Science of Coffee Roasting 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.

Table of Contents:
  • Introduction
  • Chapter 1 The Coffee Bean: A Botanical and Chemical Overview
  • Chapter 2 A Brief History of Coffee Roasting
  • Chapter 3 The Roasting Machine: Design and Evolution
  • Chapter 4 Heat Transfer: Conduction, Convection, and Radiation
  • Chapter 5 The Maillard Reaction: Building Flavor and Color
  • Chapter 6 Caramelization: Sweetness from Heat
  • Chapter 7 Beyond the Bean: Volatile Aroma Compounds
  • Chapter 8 The First Crack: Physics and Chemistry of Expansion
  • Chapter 9 Roast Profiles: Time, Temperature, and Development
  • Chapter 10 Light Roasts: Preserving Origin Character
  • Chapter 11 Medium Roasts: Balancing Acidity and Body
  • Chapter 12 Dark Roasts: The Edge of Carbonization
  • Chapter 13 Smoke and Chaff: Byproducts of Roasting
  • Chapter 14 Moisture Loss and Density Changes
  • Chapter 15 Oil Migration and Surface Appearance
  • Chapter 16 Quenching and Cooling: Locking in the Roast
  • Chapter 17 Degassing: Freshness and Carbon Dioxide Release
  • Chapter 18 Roasting and Grinding: Particle Size and Extraction
  • Chapter 19 The Role of Water in Brewing Chemistry
  • Chapter 20 Cupping: Evaluating Roast Quality Scientifically
  • Chapter 21 Defects and Off-Flavors from Roasting Errors
  • Chapter 22 Decaffeination and Its Impact on Roasting
  • Chapter 23 Roasting for Espresso vs. Filter Brews
  • Chapter 24 Sustainability and Energy Efficiency in Roasting
  • Chapter 25 The Future of Roasting: Data, AI, and Artisan Craft
Extended Catalog title. This book is part of our extended catalog and is sourced after you order. Usually this process takes less than an hour to a few hours. We'll email you when your ebook is ready.
Author:

Carolyn Vasquez

Published By:

MixCache.com Extended Catalog

Type:

Nonfiction

Date Published:

July 4, 2026

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