HomeRoast Digest

Topic: New Book on Coffee Roasting (12 msgs / 238 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Robert Joslin
Hey Listers
     Has anyone seen a copy of the book *Coffee Roasting:
Magic--Art--Science* mentioned in the First Crack section of the May/June
issue of *Roast Magazine*?  Written by a Mr Gerhard Jansen who works for
Probat-Werke.  I can't locate a US source.  Google turned up a couple of
places in Germany, but I don't want to pay international shipping and wait 4
to 6 weeks.  Book(let) is small...76 pages and according to text in article
is available in English edition.  Is not really a "how to" so much as a
dictionary of roasting terminology.  ISBN is 3937889574.  I've sent a couple
of e-mails to *Roast*, but haven't received a reply.

3) From: Tom & Maria - Sweet Maria's Coffee
I saw that as well and would be interested  in that book.   Any 
chances of carrying it, Tom?
I am actually hearing it for the first time from you guys - i will 
look into it. at 78 pages, it's going to need to be pretty dense and 
informative to make me want to stock it though. Thats a pretty slim 
book ... more like a large pamphlet! -Tom
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

4) From: stereoplegic
"Common Sense" was a large pamphlet, and look what that led to... :-)
sweetmarias wrote:

5) From: Robert Joslin
"This handook contains the wealth of experience gained by R&D department of
Probat-Werke, Emmerich, with regard in particular to the physical and
chemical processes that take place during coffee roasting.  This handbook is
not intended as a textbook, but rather for looking up individual subjects
and terms.  The compact compilation of what is worth knowing and the easily
understandable explanations are illustrated by means of figures and
Text from the slightly stilted translation at buchgormet.com
On 6/28/07, stereoplegic  wrote:

6) From: Peter Z
Robert Joslin wrote:

7) From: Robert Joslin
German edition, 14.90 Euros plus 9.0 euros shipping,4 to 6 weeks delivery.
I used to read Kafka in german but I would enjoy this book in English.
On 6/28/07, Peter Z  wrote:

8) From: stereoplegic
rljoslin wrote:

9) From: Amy Bailey
For those who don't read German, the red type (currently) on the German
Amazon.de page says there is one in stock, but more are coming soon.
(The text I am referring to is "Nur noch 1 Stück verfügbar -- jetzt
bestellen (Warenneulieferung in Kürze)."  I am not a great German reader,
but I did verify with babelfish.)
     ---Amy (3 roasts on my popper so far!)
On 6/28/07, stereoplegic  wrote:

10) From: Branden Byers
First time I heard of this book was when it was mentioned on
www.jimseven.com and have been trying to locate a copy since then. I
was able to get ahold of a copy through my university and am just now
having the chance to look at it.
It is a tiny book measuring in at 6"x8.5" with a total of 72 pages.
Flipping through the pages reveals a book with numerous graphs and
diagrams. The forward states that "this book is not intended as a
textbook, but rather for looking up individual subjects and terms."
But from what little I have read so far it appears to be a book that I
could sit down and read cover to cover and then go back and reference
Here is the Contents:
1. Foreward
2. About the author
3. Introduction
4. Green coffee
5. Roasting process
—5.1 General information
—5.2 Temperature
—5.3 Thermal energy
6. Physical changes
—6.1 General information
—6.2 Form/structure
—6.3 Color
—6.4 Volume
—6.6 Density
—6.7 Dehydrolysis
—6.8 Oil migration
7. Chemical reactions
—7.1 General information
—7.2 Maillard reaction
—7.3 Pyrolysis
—7.4 Hydrolysis
—7.5 Conversion into caramel
—7.6 Oxidation
—7.7 Decarboxylation
8. Coffee Beverage
9. Reflection
10. Appendix
I'll share more after I have a chance to review the book further. If
anyone has specific questions about what is covered in any of the
chapters, I'd be happy to share.
On 6/27/07, Robert Joslin  wrote:

11) From: Randall Nortman
This sounds like exactly the sort of book I'd like to have, on two
1) It is priced reasonably and I don't have to pay for international
   shipping, and
2) The information it contains is more than speculation, academic
   handwaving, and laboratory over-simplification that ignores the
   real world in favor of in vitro simplicity.
Even if it doesn't make my coffee any better, I do like to know what's
going on inside that bean.  (I'm the same way with baking.  I've read
all about cereal chemistry and sourdough microbiology, but in the end
my recipes and processes are brain-dead simple -- carefully chosen and
executed, but simple.  But I have so much more fun just from
understanding it.)
On Mon, Jul 02, 2007 at 11:59:02AM -0500, Branden Byers wrote:

12) From: Branden Byers
Not sure if this is specific to your second condition, but in the
general information of chapter five, the first paragraphs states:
"In this handbook subtitled 'Physcial changes and chemical reactions',
product data, numerical values and connections will be frequently
mentioned and likewise portrayed in different forms which are based on
experience and likewise have been calculated or analyzed. At this
point it should be made clear and binding for the entire book that the
results given here have been gathered, documented and assessed by the
R&D department of PROBAT-WRKE and are made available to the general
public in the framework of this book. In a few exceptions,
developments from other sources are adopted and indicated
Maybe that is connected to your second criteria or not but I
appreciate the idea that this book is attempting to share something
new as opposed to regurgitating the already existing academic works.
On 7/2/07, Randall Nortman  wrote:

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