zammie wrote:Wow, thanks for the info! Any idea when the book will be available? In your opinion is the book targeted towards the casual home roaster or fellow pros (i.e. technical in approach)?
Ordering will be available this Friday and I believe it will ship shortly thereafter. I don't know the price. Initially, his roastery will be making the book available to customers since they're already set up for ordering, shipping of goods.
It's a book you can read thru in one long sitting. It's not Dostoyevski, I think it's under 70 pages, hence the "manifesto", so that's something to keep in mind. The best way I can describe it is if you took a condensed review of the scientific literature that's out there and blended it with what experience he has as a professional roaster; combined them and made it relatively easy to read and understand why things happen in the profile and what they reveal in the cupping table. It doesn't cover everything in a roast profile, but it focuses in on some interesting points.
In my opinion, the best way to get improve once you've mastered your equipment and have the foundational knowledge is to focus on your sensory/analytical skills and being consistently able to make micro adjustments to a profile,always looking for ways to improve the results in the cup. This book doesn't really touch on the basic foundational stuff, it already assumes the reader knows the terminology and gear commonly used in roasting. Personally, I welcome any addition to the lexicon of coffee roasting. I wish we had this stuff back when I got started. For experienced roasters, the book might just be an agreement with what they've already carved out, knowledge wise, put in plain text (minus the use of the word "modulate", I couldn't convince him to change that).
But I imagine most will be able to garner some valuable insight from it. Just keep in mind, he's a professional roaster, not a professional writer.