GREEN COFFEE Analysis of Physical Attributes Chemistry of Green Coffee - Major Chemical Components and Causes of Ochratoxins (OTA) and Health Risks THERMODYNAMICS IN COFFEE ROASTING Heat Transfer Modes Heat Diffusion - Basics, Diffusion from Outer to Inner Bean, Water’s Role and Effect on Roast Defects PHYSICAL CHANGES Expansion - Glass Transition, Internal Pressure, Porosity and Structural Degradation Changes in Extractability and Solubility - Roast Degree and Speed Effects CHEMICAL CHANGES Chemical Reasons for Color Change Measuring Roast Color Effect on Solubility Acidity and Bitterness Changes Bitterness Changes Effect on Aromatics Acrylamide Formation SENSORY ANALYSIS Evaluation of Development Time Modulations Quality Control Methodology WHOLESALE AND RETAIL BUSINESS Customer Preferences Price calculations - Cost of Roasted Coffee, Profit Margin and Batch Size Requirements ROASTERY MANAGEMENT Roastery Production Design and Optimization Supply Chain Management Monitoring Roasting Process Blending Roast Degree’s Effect on Cleaning and Maintenance