It's a good book.  You will not find any more, or better information on
different coffee origins than you will find at Sweet Maria's, but there is
still a lot of good info in there.  I often use the tables that describe the
various degrees of roasting.
What *isn't* all that helpful (because of the vagaries of the publishing
process) is the photos of the different stages of roast progression, but I
heard that had been deleted from the current edition, anyway.
-- Rick

--- Rick Farris  wrote:
<Snip>
 It's the only homeroasting book out there, far as I know, and
it's ok, but it's way far behind what you can find in the SM
list archives, if you're looking for info on home coffee
roasting.
  Charlie
<Snip>
=====
Brick Oven Roasting in British Columbia
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