Category: オブジェクト
コーヒー焙煎のベストプラクティス ― スコットの25年にわたる焙煎とコンサルティングの集大成。エキスパートレベルのコーヒー焙煎に関してこれまでに書かれた中で最も高度なガイドです。「CR:BP」は、焙煎曲線の作成と制御のための高度なテクニックのみに焦点を当てており、「ROR」の急激な上下動、ベイクドコーヒー、過剰な焙煎、その他の焙煎不良を避けるための戦略に多くのページを割いています。
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.
