The publication is dedicated to the preliminary stages that coffee goes through before it is made into a drink — from transporting raw beans to storing roasted ones. The author does not reduce his extensive experience to clear rules, but shares important principles — following these principles will help professionals quickly achieve the ideal roasting of beans and consistently maintain high results.

Detailed visualized technical information allows you to better understand the physical processes that occur with beans during different roasting methods, and apply the findings in practice depending on the roaster and bean variety.

Talking about the roasting process, Scott Rao gives a lot of practical advice that will be useful to roasters, baristas, manufacturers and suppliers of raw materials for coffee shops.