Category: 書籍與周邊商品
咖啡烘焙：最佳實務 是 Scott Rao 累積 25 年烘焙與諮詢經驗的結晶，提供專家級咖啡烘焙的最先進指南。不同於涵蓋烘焙基礎與各種機型的《咖啡烘焙師手冊》，本書專注於設計與管理烘焙曲線的進階技巧。書中提供詳細策略，以防止「ROR」驟降與飆升、烘焙不足、過度焦苦及其他瑕疵等問題。本書為第三波咖啡烘焙實務樹立了標竿。
I’ve roasted professionally for a decade and this is the first book that actually explains the *why* behind each curve adjustment, not just the what. The chapters on charge temperature and development time alone saved me from weeks of trial and error. If you’re past the beginner stage, this is worth
The data-dense roast curve charts are worth the price alone, and the way he breaks down airflow adjustments finally made my inconsistencies click. I've read it twice already and still find new details each pass.
The chapter on charge profiles alone is worth the price—it finally explains the exact roast development times I've been second-guessing. Scott clearly draws on real consulting work here, not just theory.
