Библия обжарки 1 - Руководство для начинающих по обжарке кофе

The complete beginner’s guide to coffee roasting — from bean to cup. You don’t need expensive equipment, a science degree, or years of apprenticeship to start roasting great coffee. What you need is the right foundation. The Roasting Bible: Foundations gives you exactly that — a clear, practical path from your first roast to genuine understanding of the craft. Written by Wing Yuen, SCA Certified Trainer and CQI Q Instructor at Tasse Coffee Roastery in Tokyo, this book bridges the gap between intimidating technical manuals and oversimplified beginner guides. Wing brings a designer’s clarity to complex topics, breaking down the science of roasting into concepts anyone can grasp and apply. What you’ll learn: • Where coffee comes from and why origin matters for roasting • The chemistry behind roasting — explained simply • The three phases of roasting and what happens at each stage • First crack: what it means, how to hear it, and what to do next • A complete step-by-step walkthrough of your first roast • How to taste and evaluate your roasts using SCA methodology • Common mistakes and exactly how to fix them • Sample roast profiles for 6 popular origins (Ethiopian, Kenyan, Colombian, Guatemalan, Brazilian, Sumatran) Includes practical appendices with quick reference cards, a glossary, and curated resources to continue your journey. Whether you’re roasting on a popcorn popper or a Giesen drum roaster, this book meets you where you are and takes you further than you expected. Book 1 of The Roasting Bible series. Book 2: Advanced Theory & Professional Practice is available separately for intermediate to advanced roasters.