Libro: Migliori pratiche di tostatura del caffè

The chapter on profiling curves alone justified the price for me, and Scott’s consulting anecdotes are far more practical than the theory-heavy books I’ve read. It’s dense enough that I’ll be re-reading sections for years, but that depth is exactly why I keep it on my roasting bench.

I’ve been roasting for six years and this is the first book that actually gets into the nitty-gritty of charge temps and development ratios without dumbing anything down. Scott’s consulting experience really shows on every page.

I've been roasting for years and this is the first book that actually digs into the consulting-level details instead of just basics. The section on applying Scott's 25 years of experience to your own batch corrections changed how I approach my roasts immediately.