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The book covers all preliminary stages that coffee goes through before it becomes a drink, from transporting raw beans to storing roasted coffee. The author does not reduce his extensive experience to a set of clean-cut rules, but instead shares important principles. Following them will help professionals quicker achieve the ideal roast and consistently maintain it.
Carefully visualized technical information helps better understand physical processes that happen with coffee beans when subjected to different roasting methods and apply the findings in practice depending on the bean variety and roasting machine used.
Talking about the roasting process, Scott Rao gives diverse practical advice that will be useful for roasters, baristas, coffee producers and suppliers.
Dimensions: 144 × 216 mm (5,67″ × 8,5″)
Press run: 3000
Weight: 640 g
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