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Roast Magazine Releasing Authoritative, 461-Page ‘Book of Roast’


We’re downright giddy today to share some big news from within, as Roast magazine is releasing Book of Roast: The Craft of Coffee Roasting from Bean to Business.

The 461-page book includes an astounding wealth of content from the Roast archives, including dozens of long-form pieces penned by authoritative specialists in the industry in areas such as coffee roasting, coffee production and processing, green coffee buying, storage, transportation and defects, roasting equipment and techniques, the science of coffee and coffee roasting, cupping and sensory evaluation, quality control, blending, decaffeination, packaging, and business basics.

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The release of the book coincides with the SCA Global Specialty Coffee Expo, happening this week in Seattle, and the book is currently available here.

Here’s a full press release from Roast (see the book’s full table of contents below):

Roast Magazine Releases Reference Book for Coffee Roasters

The Book of Roast: The Craft of Coffee Roasting from Bean to Business designed to be a resource for new and experienced coffee roasters

PORTLAND, Oregon (April 17, 2017)—After more than 13 years as the leading trade journal dedicated to specialty coffee roasters, Roast magazine has released its first book, a compilation of articles covering every aspect of coffee roasting. The official book launch was held in conjunction with the Specialty Coffee Association’s Global Specialty Coffee Expo in Seattle, April 20–23, 2017.

Designed to be a reference guide for new and experienced roasters, the book includes articles previously published in Roast as well as some book-only exclusives.

“We want to share all the knowledge we’ve collected over the years,” says Roast founder and publisher Connie Blumhardt. “While many articles in this book were originally published between 2004 and 2016, we believe these selections are just as relevant today for aspiring and professional coffee roasters.”

The 461-page book covers the history of coffee roasting; coffee production and processing; green coffee buying, storage, transportation and defects; roasting equipment and techniques; the science of coffee and coffee roasting; cupping and sensory evaluation; quality control; blending; decaffeination; packaging; and business basics. A wide array of industry veterans share their knowledge and expertise throughout the book, with practical advice and information to help roasters of all levels hone their skills and creativity.

The Book of Roast is available for $125 through the Roast website.

About Roast magazine:

Roast magazine is a bi-monthly technical trade magazine dedicated to the success and growth of the specialty coffee industry. Roast addresses the art, science and business of coffee roasters by covering the issues most important to them with quality editorial content focused on the technical aspects of coffee. For more information, visit

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Здравствуйте, как приобрести эту книгу?

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