Simplicity in Coffee Roasting English Edition
Simplicity in Coffee Roasting is a book about the science and art of roasting coffee, written by Arkhom Suvannakita, founder and head roastmaster of Preda Roasting House. It is intended for beginners studying coffee roasting and experienced roasters seeking to understand the relationship between green coffee, heat and flavour in the cup. This product is the English edition.
Understand coffee roasting, from green beans to flavour
The book connects green coffee composition, chemical changes and thermal energy management with what happens during a roast. It helps readers explore the reasons behind roasting adjustments and use that understanding to inform their own practical experiments.
Topics covered in the book
- Green coffee and processing: Bean quality, defects, fermentation and drying, and their influence on roasting behaviour.
- Roasting science: Chemical reactions, including the Maillard reaction and caramelization, alongside changes in beans as heat is applied.
- Moisture and cracking: Water management within coffee beans, first crack and second crack.
- Roast profile development: Roasting phases and variables such as charge temperature, turning point and rate of rise (ROR).
- Heat transfer and airflow: Conduction, convection, radiation, and the relationship between airflow and heat supply.
- Flavour development: Connections between roasting and acidity, sweetness, bitterness, aroma and body.
- LTLH drying: Low Temperature Low Humidity drying and its relationship with coffee quality.
Who is this book for?
- Beginners studying coffee roasting principles and terminology.
- Roasters connecting theory with practical roasting and tasting results.
- Café and roastery owners looking to deepen their understanding of roasting.
- Coffee enthusiasts exploring how beans, processing and heat shape flavour.
About the author
Arkhom Suvannakita is the founder and head roastmaster of Preda Roasting House, with an academic background in mechanical and energy engineering. The book draws on more than two decades of coffee experience, experimentation and research, including his work on Low Temperature Low Humidity (LTLH) drying.
Book details
- Title: Simplicity in Coffee Roasting
- Edition: English Edition
- Language: English
- Author: Arkhom Suvannakita
- ISBN: 978-616-95001-0-0
- Number of pages: 585
- Contents: 40 chapters with more than 200 illustrations
Frequently asked questions
What is Simplicity in Coffee Roasting about?
It explores the science and practice of coffee roasting, covering green coffee, processing, chemical reactions, heat transfer and roast profile development, and connecting these topics with flavour in the cup.
What language is this edition?
This is the English edition, with ISBN 978-616-95001-0-0. Please check the language before placing your order.
Is this book suitable for beginners?
Yes, for beginners who are comfortable reading in English. It includes green coffee and roasting principles, alongside more detailed topics to study as practical skills develop.
Does the book cover roast profiles and ROR?
Yes. Topics include roast profiles, turning point, rate of rise (ROR), heat management and airflow during roasting.
Does it cover fermentation and LTLH drying?
Yes. The book discusses fermentation, drying and Low Temperature Low Humidity (LTLH), including their relationship with bean quality and roasting behaviour.
Is shipping free?
Free shipping for this listing applies to deliveries within Thailand only. For international delivery, please contact Preda Roasting House to confirm the ordering process and shipping charges before payment.
Order Simplicity in Coffee Roasting English Edition by selecting your quantity and adding the book to your cart. Contact the Preda Roasting House team if you need help before ordering.
