The Coffee Roaster's Companion by Scott Rao (2014-05-04)

After eight years as a barista behind our FAEMA E61, we have taken the plunge to start shop roasting. I was surprised to find how little is available by way of handbooks for the professional roaster. Those targeted towards home roasting make up a lot of body by adding information of little relevance, such as the history of coffee, recipes etc. Scott Rao's book is the exception, by being right on target with concise, useful information, without the unnecessary content that merely makes up volume.The clean, pleasing layout, sensible chapters with technical graphs and illustrations add plenty of visual value without overcrowding. The book uses a good heavy grade paper, and has been hardcover bound to last through frequent use. While the price may seem steep, it has to be borne in mind that the target demographic is the relatively small niche market artisanal roaster. The information is clearly gleaned from many years in the industry and the value it offers, makes the cost insignificant, in my opinion.Scotts style is very accessible, and he writes with a confidence that some may criticize as condescending, however I found his occasional tongue in cheek humor to contribute to making a technical discourse, quite an enjoyable read. With my Genio 6 roaster ordered late last year, I was happy to find that my choice meets most, if not all, of his recommendations for a classic roaster. For the budding roaster, with intentions of undertaking this new challenge with an artisanal approach, I cannot conceive of a better book. I was constantly amazed how he has been able to introduce so many considerations with such clarity.Every section has been thoughtfully presented to maximize value without the need to search through unnecessary trivia. The book may disappoint some who are expecting a step by step formulaic guide to roasting, however for those who need to begin to understand the relationships within complex roasting interactions, look no further. In summary, reading this book was like sipping a great espresso, realizing that this is all about quality and not quantity.

This book has changed not only the way I look at roasting but the taste of the coffee I drink for the better. Rao's "3 Commandments" are a succinct set of markers along the path to a pleasant cup of coffee.I am not a professional roaster but a home enthusiast who uses a Hottop drum roaster driven by Artisan software using automated alarms associated with bean temperature. I doubt I will ever invest in something more exotic to nurture my proclivity for perfection. A paltry pound a week indulgence, savoring this steaming nectar of the Gods, casts a shade of doubt on my eccentric tendencies to pursue excellence at any expense. At some point, even I say, "Enough!"My profiles have changed as a result of the information provided in this book. I was working from internet blog information encouraging me to extend the development phase of my roasts after first crack. Granted, I could have misinterpreted the advice of the blog gurus; I claim no propensity toward perspicacious conclusions. Rao's clear definition of the placement where first crack should begin in the overall roast time and the importance of delta bean temperature during the roast has resulted in positive enjoyment at the cup. I am enjoying the nuance of single origin beans like never before.If you enjoy the process of roasting coffee beans and appreciate the look of delight from those who drink the fruit of your labor then you should purchase this book. Easy to read, equally easy to understand, this is a no nonsense presentation of lessons learned from someone who has given a good portion of their life energy to understanding coffee.But, as always, the grind and brew must be given their due or the labor in roast will be of nothing to boast.

As a neophyte home roaster who loves to know a whole lot about what I'm getting into, I thought this was an interesting set of observations on coffee roasting. I know from trawling some roasting forums that this work has generated a vivid reaction in the roasting community, both for and against the principles and approaches proposed in this book. Its empirical nature - "do it this way because over my many years of experience, I've found that the best coffees I've tasted were roasted like this" - seems to be at the root of the controversy. I've read some opinions that there's a risk in roasters taking the advice in this book and turning it into blind dogma, leading to a world of paint-by-numbers roasters. Rao seems very clear in his propositions in this book, and is careful to not overstate his positions, and caveat them where appropriate.The theorist in me would have liked to go into the science behind the results, and the book felt a little light overall (not a long read). That's why I gave it 4 stars. Otherwise, if nothing else, having a clear understanding of Rao's observations is likely to be useful when talking shop with other roasters. But I like I said, I'm just a neopyhte when it comes to roasting...

I'm happy to familiarize myself with this famous book finally. It is an excellent short overview of all the essential details of this topic. I'm incredibly grateful that the author has decided to stay concise and on point, which is very helpful for those with short attention spans and limited free time.

Thank you so much Scott Rao for sharing 🙏 your great knowledge and experiences with us via this book, "The Coffee Roaster's Companion".It took me a week or little longer to go through one by one lines.You have put it into a very simple way that makes me understand so well 🙏.You have covered lots of things that I really enjoyed and made lots of colorful highlights through out the book :).I highly recommend this book to those who want to learn/know about coffee roasting.