There's a moment every roaster knows.
You're standing in front of the drum, watching the beans tumble, listening for the crack — and you realise that everything you thought you understood about coffee is about to be tested. The heat. The airflow. The chemistry happening inside each bean. It's beautiful, and it's overwhelming.
I've been in that moment more times than I can count. And for years, I searched for a book that could walk me through it — not just the what, but the why.
I never found it. So I wrote it.
The Roasting Bible is the resource I wish had existed when I started roasting. Two volumes. 437 pages. Dozens of diagrams, data tables, and roast profiles — built from over two decades of teaching, competing, and obsessing over coffee.
Who Am I to Write This?
Fair question. I'm Wing Yuen, founder of Tasse Coffee Roastery and the Tasse Coffee Education Center. Over the years I've had the privilege of training more than 18,000 students across Hong Kong and Tokyo. I'm an SCA Certified Trainer, a CQI Q Instructor, a National Barista Championship judge, and an examiner for City & Guilds and TQUK.
But none of those credentials matter as much as this: I've sat across from thousands of students who were confused, frustrated, and hungry for clarity. I've watched the moment things click. And I've learned exactly where the gaps are — the questions that textbooks skip, the concepts that courses rush past.
The Roasting Bible is my attempt to fill those gaps.
What's Inside
Book 1: A Beginner's Guide to Coffee Roasting is where every roaster should start. 165 pages, 33 diagrams, and 6 complete roast profiles that take you from your first green bean to your first confident roast. No jargon. No assumptions. Just a clear, honest foundation.
Book 2: The Science of Coffee Roasting goes deeper. 272 pages, 42 diagrams, and 31 data tables that explore the chemistry, physics, and sensory science behind what happens inside the drum. This is the book for roasters who want to stop guessing and start understanding.
Together, they form The Roasting Bible Complete Collection — available in digital and paperback.
Why Now?
Because good coffee education shouldn't cost ¥75,000.
A full SCA Roasting course is an incredible investment — and if you've taken one with us, you know how transformative it can be. But not everyone is ready for that commitment. And even those who have completed a course often want a reference they can return to, again and again, at their own pace.
The complete digital collection is ¥7,680. That's 437 pages of structured, professional coffee education — available the moment you purchase.
A Note to Our Course Graduates
If you've studied with us at Tasse, this book was written with you in mind. You already have the foundation. The Roasting Bible is the companion that helps you go further — to revisit concepts, deepen your understanding, and keep growing long after the course ends.
We'd love for you to have it.
Wing Yuen is the founder of Tasse Coffee Roastery and Tasse Coffee Education Center, with locations in Hong Kong and Tokyo. He is an SCA Certified Trainer, CQI Q Instructor, National Barista Championship judge, and examiner for City & Guilds and TQUK.
