Fruit for Thought: A Library of Resources



There is only one good, knowledge, and one evil, ignorance. -Socrates

This thread is dedicated to sharing. Please list the link, maybe a brief description and whatever else you’d like.

If you are really interested in the science start from page 1, if not page 11 gets to the start of things. Enjoy!

Guatemala Xinabajul - Santa Barbara (from Sweet Maria's)

Looks like a serious read. Thanks!


Yes it does, though from the part I have read allready it looks quite a lot focused on the industrial large scale roasting. Yet it I hope many of the findings will be aplicable in small scale too.

Btw … anyboday read Scott Raos book The Coffee Roasters Companion ? Going through it at the moment …


I borrowed it from a friend a long time ago, I should probably get one for myself


More coffee/roasting/brewing links forums have a lot of good information, in all matters, there is also a youtube channel, this is a subsidiary of sweet maria’s, goes a little more in depth., goes alot indepth about different flavor and aromatics, some people doing good things like reinventing the wheel, other info is in there too that i suggest to read
The Coffee Cupper’s Handbook by Ted Lingle, his book
Espresso Coffee, the Science of Quality by Andrea Illy,‎ Rinantonio Viani, his book too “Modulating the Flavor Profile of Coffee”,

to be continued…

Edit: I forgot to add:, they have lots of good information, these guys are the bee’s knees

The S-curve profile

Deven … great library … :smiley: you should get a “librarian” badge … :smiley:
Thank you.
Btw … Is Deven correct or should I use Devenesh? I am a bit confused … and I would not like to distort someones name.


Deven is fine, I go by either, it doesn’t matter


Good to know. Thank you Deven :smiley:


Did you think that was the end? (under construction)
The Craft and Science of Roasted Coffee, by Ted Lingle’s+work+on+the+flavor+chemistry+of+coffee&source=bl&ots=E013qqJZgD&sig=6qv4W4TKg1rGBQ74Fuq1p2UMNWA&hl=en&sa=X&ved=0ahUKEwiDm7jks6DYAhVKRyYKHRlzAy8Q6AEIOzAD#v=onepage&q=Ted%20Lingle’s%20work%20on%20the%20flavor%20chemistry%20of%20coffee&f=false

Listening suggestions: Tiesto Majik 1,

Effect of Fan Speed

Thank you Mr.Librarian (@Geoff_IKAWA - we neeeed a librarian badge :wink: lol :smiley: )
It would take me really some time to go through those links … :slight_smile:


Seriously awesome! It’s great to have all these resources, and all in one place!



“Green beans smell green-earthy, so they ust be heat treated in a process called roasting to bring about their truly delightful aroma. Roasting in the temperature range of 200-250C causes profound change The beans increase in volume (50-80%) and change their structure and color. The green is replaced by a brown color, a 13-20% loss in weight occurse, and there is build-up of the typical roasted flavor of the beans. Simultaneously, the specific gravity falls from 1.126-1.272 to 0.570-0.694, hence the roasted coffee floats on water and the green beans sink. The horny, tough and difficult-to-crak beans become brittle and mellow after roasting.
Four major Phasses are distinguished during the roasting process; drying, development, decomposition and full roasting. The initial changes occur at or above 50
C when the protein in the tissue cells denatures and water evaporates. Browning ocurs above 100C due to pyrolisis of organic compounds, accompanied by swelling and an inital dry distillation: at about 150C there is a release of volatile prodicuts (water, CO2, CO) which results in an increase in bean volume. The decompositon phase, which begins at 180-200*C, is recognizable by the beans being forced to pop and burst (bursting by bracking along the grooe or furrow); formation of bluish smoke; and the release of coffee aroma. Lastly, under optimum caramelizaiton, the full roating phase is achieved, during which the moisture content of the bean drops to its final level of 1.5-3.5%. The roasting process is characterized b a decrease in old and formations of new ompunds…The running of a roasting process requires skill and experience to achieve uniform color and optimum aroma development and to minimize the damage through over-roasting, scourching or burning.”
(Food Chemisty by: Professor Dr.-Ing. H.-D. Belitz, Professor Dr.-Ing. W. Grosch)

Phases of roast, Colour changes, how do you interpret them?
How do you troubleshoot poor roasts?

nice! hadn’t noticed this thread yet, but the accumulation of knowledge is very much appreciated!

+1: give the man a badge!!


found this little nugget that shines a whole lota light. Maybe this gives some insight confirming my suspicions that the Pro is about 80*F cooler than the temp required from the Home.

Charge Temp, Rate of Rise, Drop temp



Addition: This is the link for Dr. Yeretzian et al, research paper


The magnanimous Rob Hoos writes about heat transfer in a roaster and I think alludes A LOT to the IKAWA

Another Very long paper but filled with answers some I was looking for, others I wasn’t.

Effects of Origin and Treatment of the Roasting Process on the Aromatic and Sensorial Composition of Coffee By Giovanni Mastronardi


Another very interesting article measuring porosity during the roast, I picked this up from a great thread on the Thermodynamics of first crack on ([1].pdf