Simplicity in Coffee Roasting – English Edition For international shipping

Simplicity in Coffee Roasting is a comprehensive exploration of how flavor is born from the chemistry of green beans to the art of transforming them into perfectly roasted coffee.

Written by Arkhom Suvannakita, Founder and Head Roastmaster of Preda Roasting House, this 585-page volume brings together over two decades of roasting experience, experimentation, and scientific research. The author bridges theory and practice with a unique storytelling style that connects chemical reactions, thermal energy, and green-bean quality to the sensory outcomes in every roast.

Readers will gain a deep understanding of how each roasting variable heat transfer, airflow, and bean composition interacts to shape flavor. With more than 200 illustrations and 40 in-depth chapters, the book transforms complex concepts into clear and practical insights, empowering both beginner and professional roasters to develop their own roasting techniques whether for espresso or specialty coffee.

The book explores how post-harvest innovationssuch as controlled fermentation, Low Temperature Low Humidity (LTLH) drying, and moisture-stability profilingdirectly influence flavor development and roasting behavior. It also sheds light on the hidden defects and inconsistencies in poorly processed beans that lead to flavor loss, roast instability, and chemical imbalance.

In its final chapters, Simplicity in Coffee Roasting goes beyond the technical aspects to reflect on the personal growth that comes through roasting itself guiding readers toward becoming not just skilled roasters, but true roastmasters.