Accidentally stumbled upon this post here.
Thanks TomC for posting about the book here. Talking about the e-book.
I have been thinking of creating one but am not sure how big is the market. I am keeping my eyes and ears open so if the demand fir the e-book will be big enough I probably make it happen. Right now I slowly collect information on that.
By the way I intentionally made the book with Flexo covers - it's kind of a mix of hard and softcover that has best bits from both integrated into one. So it's not that bulky and heavy but is light and flexible but still the pages are properly sewn together so it will not gonna fall apart. And it has 160 pages in total.Talking about the contents:
you guys are right and Thanks for bringing it up. I really appreciate the honest feedback! After I reed your discussion here I went back to the book and check it's content out. Yes, it seems I have made a mistake by not making the content clear enough. So now I'm working on the solution. At some point I'll release a video where I explain the content more clearly. "What you'll get once you read the book?"
The free download of the First Chapter
was meant to give people insight into the book, its style and feel. It discusses why its a good idea to have a roasting philosophy of your own and I share mine too with explanation of why. The other thing I talk there is a principle that governs the roasting process. discovering and understanding of that principle made a huge shift in the way i was roasting. So it think it's a must thing to share with anyone. Although the principle is pretty simple by its nature. The Second Chapter
talks about profiles, I break the profiles into parts and explain how each part affects the next part, how to properly control them and how each that part affects the taste development in the final cup. Also, I have a short section where I explain how the length and depth of the first and second phase of the profile affect the final taste in the cup again. I share away all of my actual roast profiles for different coffees with side notes for extra explanation. - Then I talk about espresso roasting, blending where I share my practices and explain why i did the way i did and give dos and don'ts of the blending. I also share away my espresso profiles, discuss their differences with filter roast profiles and finally give some ideas how to modify the very same profiles if you'll happen to prefer darker or lighter roasts.Chapter 3
is about sample roasting on a traditional Probat styled unmodified sample roaster with factory settings.I introduce how you can consistently roast profiles on it. I'll explain step by step how to create and develop profiles on it. And also explain how you can precisely read the factory temperature gauge so you can create the accurate profiles in the first place. I share all my sample profile "recipes" for different types of coffees.Chapter 4
is about transferring the profiles either form one roaster to another or from sample roaster to production roaster if you happen to created your profiles on a sample roaster. That's what I did during the last 3 years and last business I worked with. I go through transferring process step by step for both situations on how to build the profile up on another machine so the taste of the coffee would end up being identical or close to identical. (as sometimes some taste differences come from the technology the roaster uses, Loring for example gives very clean and sometimes sterile-ish taste to coffee compared to most traditional coffee roasters)
In Chapter 5
I share my practices of quality control and how we maintained it in our daily job. I talk about stuff what we did and about some stuff we did not do and why.Chapter 6
came out as an collection of different short stuff about things that are good to know when you deal with coffee roasting. I divided them in to 3 sections: tasting, cleanliness of the machine and roasting. At the end of the roasting section I share tests that anyone can do to understand better coffee and roasting overall and as well use the same experiments to develop or improve their present roasts.
Hopefully that short content conclusion here helps to clarify some questions about what's inside the book.
Anyway, I'll be super happy if you guys keep posting your honest thoughts and feedback on the book. It means so much to me and will help other readers to engage and get better understanding of the book before making purchase decisions.
BTW - we ship worldwide! (I get this question a lot, if we ship to US etc., yes, we do!)
Thanks for your discussion here in the forum!