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A continuation of The Book of Roast: The Craft of Coffee Roasting from Bean to Business, Volume 2 offers a curated selection of articles published in Roast. Spanning nearly 500-pages, the newly released volume expands on concepts introduced in the first book, from coffee production and evaluation to sourcing and roasting. Whether you are just getting started and want to learn all about roasting, or you are an experienced roaster and looking to gain further knowledge and insights, this book will be a valuable resource on your coffee roasting journey.

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The Book of Roast: Volume 1

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The Book of Roast: The Craft of Coffee Roasting from Bean to Business is a compilation of articles previously published in Roast (plus a few book-only exclusives). This nearly 500-page tome covers the history of coffee roasting, coffee production, the science of coffee and roasting, roasting techniques, and the basics of running a coffee roasting business. This book is a complete coffee roasting resource for new and experienced roasters.

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Cheap Coffee: Behind the Curtain of the Global Coffee Trade

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Cheap Coffee by Karl Wienhold provides a broad explanation of the economics, mechanics, and power structures that define the coffee industry today. It is a readable and digestible synthesis of thousands of pages of academic literature and expert interviews from disciplines ranging from economics to anthropology and from environmental science to history.

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Green Coffee: A Guide for Roasters and Buyers

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A comprehensive resource about unroasted coffee, Green Coffee: A Guide for Roasters and Buyers by Chris Kornman surveys history, processing methods, sourcing practices, analysis, roasting and more. Including new research, experimentation, collaboration and personal experience, the book provides a pragmatic and approachable breakdown of what it takes to appreciate and work with green coffee.

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Coffee Covered: A Photographic Journey of Coffee from Farm to Cup

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Coffee Covered: A Photographic Journey of Coffee From Farm to Cup by Mark Shimahara explores the story of coffee from its humble origins as a bean to the time it ends up brewed in your cup—a long journey. From the time it has been harvested to the time it is consumed it will have been picked, dried, transported thousands of miles, roasted, packaged and bought with care by dozens of people of varying cultural and ethnic backgrounds, and socio-economic status. This book is a tribute to the world’s most popular drink and the process and people that make it possible.

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