Simplicity in coffee roasting: An essential guide to the science and art of coffee roasting (Simplicity in Coffee Roasting Series)

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 innovations—such as controlled fermentation, Low Temperature Low Humidity (LTLH) drying, and moisture-stability profiling—directly 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.

About the Book: The Science and Soul of Coffee Roasting

Discover the art and science behind roasting coffee with Simplicity in Coffee Roasting, a groundbreaking handbook written for both professionals and passionate home roasters. This 585-page, 40 Chapters, more than 190 pictures unravels the complex chemistry, heat transfer, and sensory development that happen inside every coffee bean—explained in a clear, story-driven way.

The book bridges the gap between scientific theory and real roaster experience, helping you see, taste, and control the invisible changes that define flavor.

--------------------------------------------------

Why This Book Matters

Because great coffee doesn’t happen by luck — it’s a result of understanding.

Simplicity in Coffee Roasting gives you the foundation to think like a roastmaster, connecting physics, chemistry, and sensory art into one clear picture.

Whether you roast for passion or profession, this is more than a manual — it’s a journey through the invisible world

Perfect for

Coffee roasters, café owners, baristas, and coffee educators

Readers seeking to connect science with craft

Those who love learning from hands-on experience and real roasting stories 

About the Author: Arkhom Suvannakita – Roastmaster, Engineer, Educator

With over two decades of roasting experience, he is known for his deep understanding of heat transfer, fermentation, and process innovation in coffee. Beyond roasting, he’s also a coffee scientist and teacher, working to bring advanced knowledge from the lab into the roastery bridging farmers, processors, and roasters through science-based practice.

His Thai-language edition of Simplicity in Coffee Roasting became one of the most respected resources among Southeast Asian roasters—and now, this English edition brings that same insight to the world.