Home Coffee Roasting

Author: Kenneth Davids · Year: 2003

Davids wrote Home Coffee Roasting for people who wanted to control roast level and freshness without opening a commercial roastery: popcorn poppers to small drums, simple profiling ideas, and how to taste the results. It is a modern craft title rather than a company archive, but it helps explain why roast and grind matter when you are evaluating old blends from tins and labels.

Relevance to H&H

[Curator note: how this resource relates to H&H research — does it mention H&H/Hoffmann/Hayman/San Antonio? What period does it cover? Which KB pages cite it?]

See also