Coffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. CR:BP focuses solely on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid "ROR" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee roasting methodology.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

The AeroPress Go is thoughtfully engineered to provide all the delicious brewing capabilities of the original AeroPress plus a convenient drinking mug that doubles as a carrying case. Like the original AeroPress, the AeroPress Go brews remarkably delicious American, espresso, and cold brew style coffee. The AeroPress Go is optimized for traveling, camping, or just going to work by making it convenient and easy to take your AeroPress with you. Its smart design ensures that you will never be without delicious AeroPress brewed coffee wherever you go.


Pack Contains:

Plunger
Chamber
Filter Cap
Stirrer
Scoop
350 Paper Filters
Filter Holder
Travel Cup
Cup Lid

Our AeroPress Brewing Guide

The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has been a roaster for over two decades and has consulted for hundreds of the world's finest roasters, using over 250 roasting machines in his career. Scott has put his expertise into this book to help educate roasters everywhere. No serious coffee roaster should go without this book.


About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

This pack comes with 350 AeroPress replacement filters, which equates to about 1 years worth of delicious AeroPress made coffees!

Our AeroPress Brewing Guide

Dear Coffee Buyer by Ryan Brown is the first ever book dedicated to the profession of green coffee buying. Brown's vivid descriptions and engaging prose make readers feel like they’re right there with him: tagging along to taste hundreds of coffee samples during a twenty-hour stop in Guatemala, feeling his nervous excitement when he takes a spontaneous buying trip to Honduras with little more than a backpack, and sharing his frustration and determination to find farmers and exporters willing to offer exceptional coffees.

Along the way, Brown takes an in-depth look at coffee bean varieties, processing, origins, cupping, forecasting, and pricing. He even interviews other legendary coffee buyers to get their take on the skills needed to begin a successful career in coffee buying. Dear Coffee Buyer will change the way a generation of baristas, roasters, and green buyers views 'direct trade,' seasonality, the Geisha variety, and the complex challenges of getting beans halfway around the world, from the farm to the cup.

About the Author

Ryan Brown has been a barista, roaster, green coffee buyer, digital product manager, and marketer. He founded the revolutionary roasting and coffee-sourcing program at Ritual Roasters in San Francisco, oversaw buying for several origins at Stumptown Coffee, developed Central American relations for the Colombia-based Virmax/Caravela, and created award-winning coffee subscription products at Tonx and Blue Bottle Coffee.

From Scott: "When I began in the coffee business in 1993, I had read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant instruction about making great coffee in a café. After being in the coffee business for 15 years, I decided someone needed to write that book, so I wrote The Professional Barista’s Handbook."

Adam's recommendation: There is also an excellent supplement to this book from Scott (only available as a Kindle e-book) that goes further in-depth into espresso extraction mechanics and behaviour - linked here.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

Contains 100 laboratory grade paper filters.

These German manufactured paper filters deliver a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee.

For use with the Tricolate brewer.

Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following:

Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters

Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.

Part Three - Proper water chemistry and bean storage.

If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

What's cooler than being cool? THESE TOTES!

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The people have spoken, and we listened! We've created a cute range of Monastery reusable bags that you can use for just about anything - especially coffee ;)

Made in Japan.

With its newly designed burr set, the Porlex II can grind beans easier, faster, and more evenly. This results in less fines, less boulders, and more even grounds. Compared to the Porlex I, this grinder can produce roughly 1.3 times more coffee with the same number of rotations. There is no need to worry about the top of the grinder rolling away like a boulder in Indiana Jones – Porlex has redesigned the adjustment nut so that it stands up proud and tall on its own! With the new burr, the per click adjustment changes an average of 37 microns – meaning you can further dial in your Hario V60 recipe. Made in Japan with higher quality materials than its predecessor, the Porlex II punches above its weight – scaring its rivals back to their grinder travel pouch caves.

As with its bigger brother, the Porlex Tall, this grinder has ceramic burrs and a stainless steel housing, which not only makes it easy to clean, but more resilient than glass versions, and produces less static than plastic versions.

This new model features:

New and Improved Ceramic Burr Set
Made of Higher Quality Materials than Porlex I
Made in Porlex’s Kirishima City, Kagoshima Factory in Japan
Grinds Faster, Easier, and More Evenly than Porlex I
Ceramic Burrs do not Absorb Water, Smells, and Will Not Rust
Each Click Will Make an approximately 37 Micron Change
Slim, simple design is very portable and will fit in an AeroPress
22g Approximate Capacity


What’s Included:
1 x Porlex Mini II Grinder
150mm Grinder Handle
Rubber Grip/Handle Holder


Dimensions & Capacity:
135mm H x 48mm D x 48mm W
Weight: 250g
Capacity: 22g Whole Beans


Materials:
Laser Etched Ceramic Burrs Made From Japanese Clay
Stainless Steel Body
Steel Handle
Plastic Handle Knob
Rubber Sleeve