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Topic: Chemistry of Roasting coffee? (7 msgs / 139 lines)
1) From: Ken Knott
I've been invited by a friend to give a couple hour demo/lecture on roasting coffee for a 'chemistry of cooking' course they are having at the university.  
Now I'm a chemist as well, but I really don't know too much about the chemistry that is happening in the roasting process.  Does anyone know of a book or other resource with any info on this topic?  Any info at any level would be useful.
Thanks,
Ken
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2) From: John A C Despres
I find this place very helpful and interesting. Some of it's a bit over my
head, but may be elementary for you.http://www.coffeechemistry.com/You'll need to register for full access, but it's free.
John
On Tue, Mar 9, 2010 at 10:17 AM, Ken Knott  wrote:
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3) From: silas coelho
Ken
Probably is too basic for this audience, but at least can help as start
point (It is a presentation from Probat)http://www.ncausa.org/files/public/Profile_Roasting.pdfGrato
Silas
Contritionem praecedit superbia,
et ante ruinam exaltatio spiritus (Prov 16:18)
https://sites.google.com/site/coelhosefamilia/
2010/3/9 Ken Knott 
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4) From: Aaron Boothe
Hey Ken,
i just graduated with a degree in chemistry, and I did my undergrad research
on roasting chemistry.  And there is really not a lot of info on the topic.
If you haven't looked at sweet marias page on coffee books, there are some
really good ones there:http://www.sweetmarias.com/prod.book.poster.misc.phpEspecially look at the Coffee Flavor Chemistry Book by Ivon Flament (i
recommend checking it out at the library).  Otherwise coffeechemistry.com is
somewhat helpful (as already mentioned) the Boot Coffee Institute has some
helpful resources as does Illy coffee.  Most things you will find are not
actually on the science of roasting, but the flavor chemistry of the roasted
bean.  Michael Sivetz has done alot of research, but im not sure how easily
accessable it is...
Aaron B
**
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5) From: Edward Bourgeois
Tom has this article http://www.sweetmarias.com/roast.carlstaub.htmlOn Tue, Mar 9, 2010 at 10:17 AM, Ken Knott  wrote:
<Snip>
ing coffee for a 'chemistry of cooking' course they are having at the unive=
rsity.
<Snip>
mistry that is happening in the roasting process.  Does anyone know of a =
book or other resource with any info on this topic?  Any info at any leve=
l would be useful.
<Snip>
ariascoffee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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6) From: Yakster
I found the coffee and chemistry articles on James Hoffman's blog very
interesting, yet accessible for the most part to lay folk like myself,
especially the one on browning.http://www.jimseven.com/articles/-Chris
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7) From: Yakster
This also might be a lead if you can find any papers by or contact Dr.
Thomas Parliment who gave a talk in the past on coffee roasting chemistry.http://www.coffeed.com/viewtopic.php?f!&t06&p457&hilit=chemistry#p13457-Chris
On Tue, Mar 9, 2010 at 7:17 AM, Ken Knott  wrote:
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