Reference book of the roaster

The publication is dedicated to the preliminary stages of the preparation of coffee - from the transportation of raw grains to competent storage of the already fried. The author, focusing on the process of frying, gives many practical tips that will be useful to fryers, barists, manufacturers and suppliers of raw materials for coffee houses. He does not reduce his vast experience to clear rules, but shares the principles, following which professionals will help professionals quickly achieve the perfect roasting and stably maintain a high result. In detail, visualized technical information allows you to better understand the physical processes occurring with grain in different methods of frying, and apply conclusions in practice, adapting to the existing Roster and grade grain