Roasting Series References

1. Münchow, M.; Alstrup, J.; Steen, I.; Giacalone, D. Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation. Beverages 2020, 6, 29.

2. Giacalone, D., Degn, T.K., Yang, N., Liu, C., Fisk, I., Münchow, M., Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception, Food Quality and Preference (2018), doi:

3. A.M.NoorAliah, A.M.FareezEdzuan, A.M.NoorDiana A Review of Quality Coffee Roasting Degree Evaluation, Journal of Applied Science and Agriculture, 10(7) Special 2015, Pages: 18-23

4. R. Hoos (2015), Modulating The Flavour Profile of Coffee

5. A. Illy, R. Viani (2005), Espresso Coffee: The Science Of Quality, Second Edition

6. S. Rao (2014), The Coffee Roaster's Companion

7. S. Schenker, T. Rothgeb, The Roast - Creating the Beans' Signature, The Craft and Science of Coffee (2018)

8. L. Poisson, I. Blank, A. Dunkel, T. Hofmann, The Chemistry Of Roasting - Decoding Flavour Formation, The Craft and Science of Coffee (2018)

9. R. Rhodes, Profiling Practicum (2017)

10. J. Davison, BAKED BEANS: Observations on Water Content During Coffee Roasting, Roast Magazine (2019, Issue 1 Ja/Feb)

11. G. A. Jansen, (2006), Coffee Roasting: Magic - Art - Science Physical Changes and Chemical Reactions

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