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 everywher
【作者简介】
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 "When I began in the coffee business in 1992, I read every book I could find about coffee. However, after reading all of those books I felt as if I hadn’t learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a cafe. Fourteen years later, I still hadn't found that book, so I decided to write it myself. These books are my attempt to give baristas what I had been missing all of those years." ~ Scott Rao
【目录】
1. Why We Roast Coffee Beans 2. Green-Coffee Chemistry 3. Green-Coffee Processing and Storage 4. Physical Changes During Roasting 5. Roasting Chemistry 6. Heat Transfer in Coffee Roasting 7. Roasting Machine Designs 8. Progression of a Roast 9. Planning a Roast Batch 10. The Three Commandments of Roasting 11. Mastering Consistency 12. Measuring Results 13. Sample Roasting 14. Cupping 15. Roasting, Brewing, and Extraction 16. Storing Roasted Coffee 17, Choosing Machinery
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