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2014

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January | February 2014 |
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• Vertical Integration—Four coffee companies explore models for taking over new parts of the supply chain
• Hot Water—Measuring water activity in high-end, specialty green coffee—Part 1 of 2
• Paging Through the Years—A Decade of Roast
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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March | April 2014 |
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• Tricky Business—The Market Paradox: Uncertainty Looms Over the 2014 Coffee Market
• Rise of the Machine—Mechanized Harvesting and Quality
• Force of Nature—Measuring Water Activity in High-End, Specialty Green Coffee, Part 2 of 2
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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May | June 2014 |
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• The Bitter End—Making a Case for Chlorogenic Acid
• Weak Link—Balancing the synergy between product development, quality control and supply chain management
• Matter of Appearance—What trademark infringement can mean for a brand
• Only the Essentials—Advances in coffee packaging equipment
• Joint Venture—Examining the risk, the reward, the reality of private labeling
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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July | August 2014 |
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• Coffee Counts—Accounting and finance for coffee roasters
• How to Be Cool—Cooling methods and their impact from roast to cup
• Fuel for Thought—The concept and imminent reality of producing fuel from coffee waste
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

• Current Issue

2013

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January | February 2013 |
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• The Long Pipe—Transparency and the coffee supply chain
• Unwinding the Sample Roasting Thread—How roasters manage quality in small doses
• Fighting the Good Fight—How to deal with dishonest competitors
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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March | April 2013 |
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• The Power of Slow—Improving coffee quality by resisting the cult of speed
• Tending the Firebox—Roasting with wood
• R-Certified Coffee—Plotting robusta on the specialty map
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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May | June 2013 |
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• Talented Tasters, Please Apply—How to recruit and develop cupels
• Exploring the Holy Grail—Geisha coffee, 10 years on
• Flavor, Magnified—Roasting strategies for espresso
• The Devil Is in the Details—Production control and inventory management
• Marching Forth—Battling the coffee berry borer in Hawaii

• Columns: Government Affiars, Firestarters, Coffee Review, Flamekeeper and more!
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July | August 2013 |
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• Smoke in the Air—An update on emissions and air-quality regulations
• Bean Counting—Business management for roasters
• A Vision for the Future—Why every company needs a plan for building a successful business
• News Item—The Roya crisis: Why roasters need to engage now

• Columns: Firestarters, Coffee Review, Flamekeeper and more!
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September | October 2013 |
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• A Day in the Life of a Coffee Roaster—A photo essay
• Cocoa and Coffee—A cross-sensory exchange
• Conveying Quality—Equipment Spotlight: Conveyor systems for roasters
• Points of Taste—Alternative cupping forms and standards
• News Item—United State of Coffee: Hawaii's bean industry moves forward

• Columns: Firestarters, Coffee Review, Flamekeeper and more!
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November | December 2013 |
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• 10th Annual Roaster of the Year Award—Micro and Macro categories
• Shared Interest—Harnessing the Power of Collaboration
• 2013 Industry Directory—By category and by company name
• 2004–2012 Article Index—By topic and by issue


2012

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January | February 2012 |
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• The New Frontier—Specialty coffee's emergence in China, India, the Middle East and Russia
• Yikes, Those Prices!—Creative coffee blending strategies to deal with higher costs
• Flow Chart—How to plan an efficient layout in a small production plant
• Recipe for Success—Collaborating with coffee producers in the Dominican Republic
• Columns: Firestarters, Coffee Review, Flamekeeper, First Crack and more!

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March | April 2012 |
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Roast magazine's 2012 Industry Survey
• Horn of Plenty—Biodynamic agriculture and coffee
• Through the Kaleidoscope—Changing perspectives of the Cup of Excellence
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper and more!

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May | June 2012 |
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• The Chemistry of Brewing—How coffee transforms, from bean to brew
• A Well-Rounded Palate—A guide to The Coffee Taster's Flavor Wheel
• Roasting Science—Looking closely at your curves
• On a Mission for Change—Fair Trade USA’s new model and what it means for coffee growers worldwide
• Reflections on Coffee’s Social Life—New and old ideas on coffee bars, social interaction and the “third place”
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper, First Crack and more!
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July | August 2012 |
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• Are We Headed in the Right Direction—The State of Direct Business
• Crafting Collaboration—Learning From and Growing With Craft Beer
• Making Taste—An Essay on the Philosophy of Taste
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper, First Crack and more!
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September | October 2012 |
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• Laying It on the Table—A Look at the State of Cupping
• A Tale of Two Trips—Reflections on Producing Country Trends
• Making the Grade—An Exploration of the Q Program
• Columns: Firestarters, Government Affairs, Coffee Review, Flamekeeper, First Crack and more!
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November | December 2012 |
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• 9th Annual Roaster of the Year Award—Micro and Macro categories
• Putting Your Best Face Forward—How to excel in customer service
• 2013 Industry Directory—By category and by company name
• 2004–2012 Article Index—By topic and by issue

2011

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January | February 2011 |
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• Coffee Grading Analytics—Testing the tester
• A Label Undeserved—Proposition 65 and Coffee
• Weathering History—A 19th century roastery stands the test of time
• Restoring Haiti's Coffee Industry
• Columns: Q & A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!

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March | April 2011 |
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• The Art of the Blend—Channeling inspiration into the cup
• Deconstructing Decaf—Decaffeination processes explained
• 10 Things I Wish I Had Known When I Started Roasting—Words of advice from seasoned roasters
• Ka'u in the coffee spotlight
• Columns: Q & A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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May | June 2011 |
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• The Certification Conundrum—Are coffee certifications still important?
• Unbottling the Aromas of Coffee—Improving sensory skills with Le Nez Du Café
• To Have and Have Not—The struggle with sample roasting
• Lab Report—How to set up an in-house coffee lab for QC and training
• Passport to the Coffee Lands—Investing in productive origin travel
• Columns: Q & A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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July | August 2011 |
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• Handling the Cherry—The risks and rewards of processing methods
• Lighter Than Air—What air-quality engineering can tell us about coffee
• Espresso Evaluation—Truths, half-truths and myths from an Italian perspective
• Columns: Q and A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!

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September | October 2011 |
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• Market Analysis—Coffee markets may be ready for new highs
• Stuck in the Middle—What everyone can learn from medium-sized roasters
• Thinking Out of the Box—Unique applications for coffee and roasting technology
• Ecuador Rising: Coffee from the center of the world
• Columns: Q and A, Firestarters, Coffee Review, Flamekeeper, First Crack and more!
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November | December 2011 |
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• 8th Annual Roaster of the Year Award—Micro and Macro categories
• Find Your Niche—Six ways you can boost your bottom line with target markets
• 2012 Industry Directory—By category and by company name
• 2004–2011 Article Index—By topic and by issue

2010

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January | February 2010 | Order now

• Navigating the Fickle "C" Market—Options for protecting your margin
• Put Your Money Where Your Mouth Is—Marketing super-premium & auction coffees
• Bean Around the World—How roasters are responding to customers demands & changing tastes
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!


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March | April 2010 | Order now

• Cupping Revisited—A primer for advanced coffee testing
• Delivering Your Brand With Every Cup—How to build an exceptional coffee culture
• Nicaragua's Awakening—An analysis of terroir's impact on coffee quality
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

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May | June 2010 | Order now

• Seeds of Change—The birth of a new coffee economy in Burundi
• In Great Taste—The art and science of flavored coffee
• The Coffee Triangle—Building cupping skills with triangulation
• We're Talking Quality—Promoting communication between the roaster, barista and consumer
• Machinery, Ingenuity, Discovery—A history of roasting equipment
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

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July | August 2010 | Order now

• The Points Principle—Two perspectives on how we evaluate coffee
• Shepherding the Green—How importers work, and why roasters need them
• Spirit of Invention—The many crafts of roasters
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

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September | October 2010 | Order now

• In Hot Pursuit—What every business owner needs to know before purchasing a coffee roaster
• A Wholesale Success—How to set up a thriving wholesale sales business
• Mighty Roasters of a Single Pound—Building a micro-roasting business
• Coffee Conservation Award Winner—Finca El Porvenir, El Salvador
• Columns: Q & A, Firestarters, Coffee Review, First Crack, Navigating Origins, and more!

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November | December 2010 | Order now

• 7th Annual Roaster of the Year Award—Micro and Macro categories
• Saying Coffee—The naming revolution
• 2011 Industry Directory—By category and by company name
• 2004–2010 Article Index—By topic and by issue



2009

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January | February 2009 | Order now

• Burn It, Blend It, Ignore—The balancing act of roasting through defects
• Buy My Coffee—Notes from the fractal frontier of coffee marketing
• Taming Acidity—Strategies for espresso roasters
• New Column: Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

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March | April 2009 | Order now

• Coffee Roaster Seasoning—Unraveling the mystery
• Crema of the Crop Part II—Light vs. dark roasts
• Stalling Staling—From the slippery slope of staling to the peak of fresh flavors
• Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

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May | June 2009 | Order now

• Ad Infinitum—A gallery of coffee advertising
• More Than Just Hot Air—Make the most of fluid-bed roasting
• Adding to the Team—How to hire, train and retain your next roaster
• The Heat Is On—A roaster's guide to heat transfer
• Roasting Through the Ages—Exploring the roots of American craft roasting
• Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

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July | August 2009 | Order now

• Signed Sealed Delivered—A guide to green buying, part one
• Designer Coffee—How to enhance the character of single-origin coffees
• Starting Fresh—A packaging primer
• Q & A—Roasting experts answer your burning questions
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

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September | October 2009 | Order now

• Signed Sealed Delivered Part II—A guide to green buying, part two
• Logged In—How to use a roast log to improve your coffee and streamline your business
• Stack Overflow—A no-loss stack can make your roastery more efficient (and keep your neighbors happy)
• A State of Flux—Ethiopia's ECX and what it means for specialty coffee
• 4th Annual Davis Demitasse Poetry Contest winners
• Columns: Firestarters, Flamekeeper, Coffee Review, First Crack, Navigating Origins, and more

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November | December 2009 | Order now

• 6th Annual Roaster of the Year Award—Micro and Macro categories
• The Bean Belt—A broad look at coffee production worldwide
• 2010 Industry Directory—By category and by company name
• 2004–2009 Article Index—By topic and by issue



2008

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January | February 2008 | Order now

• Blending for Italian Espresso, Part I—Background and a rationale for blending
• The Secret Life of Beans—Green coffee's trip from port to your door
• Under the Microscope—Turning up the heat on acrylamide
• Detecting Defects—Plants and quakers

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March | April 2008 | Order now

• Blending for Italian Espresso, Part 2—A practical approach to blending
• Some Assembly Desired—Refurbishing roasters means a love of labor
• Under the Microscope—The science of browning reactions
• Detecting Defects Part 2—Processing: Overferment/sour and stinker beans

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May | June 2008 | Order now

• Pondering the Path to Sustainable Premiums—Buying on the road less traveled
• Not So Random Sampling—How to sample roast for best results
• For the Keeping—Storing and preserving green coffee, part 1 of 2
• Suited to a T—A tea line might be a perfect fit for your roastery
• Under the Microscope—Coffee roasting: A brief overview of chemical changes
• Detecting Defects—Processing Defects, Part 2: Defects created in the dry mill

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July | August 2008 | Order now

• The Brave World of Energy-Efficient Roasting—A generation of technologies saves energy and money
• Keeping It Real—Storing and preserving green coffee, part 2 of 2
• Under the Microscope—The science of coffee aroma
• Detecting Defects—Storage and transportation defects

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September | October 2008 | Order now

• Playing It Safe—Food safety systems, audits and vendor certifications
• Taking a Toll—What you need to know about contract roasting
• Ready to Roast—From old-school artist to modern artisan
• Under the Microscope—Tracing coffee to its roots: coffee adulteration and authentication
• Zephyr Essay Contest Winner—The Journey, by Lorraine Walker

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November | December 2008 | Order now

• 5th Annual Roaster of the Year Award—Micro and Macro categories
• Roast Magazine's First Annual Industry Survey
• 2009 Industry Directory—By category and by company name
• 2004–2008 Article Index—By topic and by issue



2007

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January | February 2007 | Order now

• Roasting in Good Time—Planning a production schedule
• Wet, Dry and Everything in Between—How coffee processing affects your cup
• Make Your Mark—Creating a successful signature blend
• RoastBusters—Episode 1: Robusta and Crema

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March | April 2007 | Order now

• Bringing Value to Your Coffee—The relationship between what coffee’s worth and what it costs
• Fruity, Fermented and Everything in Between—How coffee processing affects your cup, part 2 of 2
• Heat Wave—The way heat transfers your beans from green to brown
• SCAA 2007 Preview
• The Firestarters—Q and A with Michael Calabrese
• Columns: Diary of a Roaster, Flamekeeper, Coffee Lab Report, Navigating Origins

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May | June 2007 | Order now

• Fire Fighters—Prevent your beans from going up in smoke
• Accounting for Taste—How we experience the flavor of coffee
• Brave New World—Origin countries take on roasting
• Gaining Ground—What you should know about grinding coffee
• Off the Shelf—Sell your coffee without selling out
• Going Carbon Neutral—The next step along the path toward sustainable business
• Columns: Diary of a Roaster, Roastbusters, Firestarters, Flamekeeper, Coffee Lab Report, Navigating Origins

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July | August 2007 | Order now

• Cracking the Phenol Code—Uncovering the mystery behind this taste defect
• The Bottom Line on Packaging—Maximizing profit through labor efficiency
• The Job of Roasting—Ergonomics and safety in the roastery
• 3rd Annual Davis Demitasse Poetry Contest Winners
• Columns: Postmaster, Roastbusters, Firestarters, Flamekeeper, Navigating Origins

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September | October 2007 | Order now

• Transparency Contracts—Measuring your relationships in dollars and sense
• Movin' on Up...or Not—Do you need a bigger roaster? Or just a vacation?
• The Trouble with Micro-Lots?—The pros and cons of this macro-trend
• Clean Up in the Coffee Aisle: Making grocery store sales work for you
• Why I Roast—The winning essay from the Roasters Guild Retreat Essay Contest
• Columns: Postmaster, Roastbusters, Firestarters, Flamekeeper, Navigating Origins

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November | December 2007 | Order now

• 4th Annual Roaster of the Year Award—Micro and Macro categories
• A Family Album—Getting to the roots of coffee’s plant heritage
• 2008 Industry Directory—By category and by company name
• 2004–2007 Article Index—By topic and by issue



2006

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January | February 2006 | Order now

• The Mini-C—Embracing this new coffee contract
• For the Love of Peaberry—Double your flavor with these rare delicacies
• Banking Your Green—Proper storage and handling of green beans
• Wired for Roast—Exploring coffee technology at origin
• Navigating Origins—Zambia

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March | April 2006 | Order now

• Estate Coffees—A new take on origin promotion
• Keeping a High Profile—Create consistent, reliable roasts with profile roasting
• Detecting Defects and Celebrating Gems—The search for the perfect green bean
• Ready for Robustas?—What robustas have to offer the specialty coffee industry
• The Information Exchange—International roasting internships
• Wired for Roast—Fine grinds to good brews: technology goes to the beans
• SCAA Preview—What not to miss at the 18th annual SCAA Conference and Exhibition
• Navigating Origins—Haiti
• New Column—Back to Basics

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May | June 2006 | Order now

• Variety is the Spice of Coffee—Geisha and other varietals
• Republic of Coffee—The Dominican republic takes a long, hard look at itself
• Neither Rain Nor Snow Nor Gloom of Night—Getting your coffee where it needs to go
• Wired for Roast—A Quick Study: Coffee earns its higher learning diploma
• Navigating Origins—El Salvador

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July | August 2006 | Order now

• Blending the Rules—The art and science of combining coffees
• Sample Roasting for Quality Control—Tips from the green side
• The Virtual Marketplace—Internet auctions provide a platform for the future
• Davis Demitasse 2nd Annual Poetry Contest—Read the winning poems from this year's event
• Wired for Roast—Pack Your Bags: A trip into the future of coffee packaging
• Navigating Origins—Burundi

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September | October 2006 | Order now

• Blowing Smoke—Ways to clean up, reduce and recirculate roaster emissions
• Crema of the Crop—Creating crema with single-estate coffees
• Not Swallowing Their Pride—Smallholders in Papua New Guinea fight for coffee rights
• Wired for Roast: Exercising Control— Understanding profile roasting control systems
• Fresh Greens—The misconception of the “eternal bean”
• Navigating Origins—Venezuela

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November | December 2006 | Order now

• 3rd Annual Roaster of the Year Award—Micro and Macro categories
• On Good Terms—A Roaster's Dictionary
• 2007 Industry Directory—By category and by company name
• 2004–2006 Roast Article Index—By topic and by issue


 
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