CREANDO SU PROPIO CAMINO: Cómo la pandemia originó una nueva ola de tostadores emprendedores. HISTORIA REVISIONISTA: Los negros en Brasil y el pasado, presente y futuro del comercio de café. EL CONCEPTO DE CAFÉ DE ESPECIALIDAD EN EVOLUCIÓN: Parte II: Productos de café tostado y operaciones de café.

TOSTADO ILUSTRATIVO: Utilizando el tostado de muestras para captar el panorama completo. LA INGENIERÍA EN EL CAFÉ: El papel del ingeniero en alimentos en la industria del café. EL CONCEPTO DE CAFÉ DE ESPECIALIDAD EN EVOLUCIÓN: Parte I: calidad del café verde.

AUMENTANDO LA TEMPERATURA: Una introducción a la termodinámica en el tostado de café. DIGITALIZACIÓN EN EL CAFÉ:  Ahora que la digitalización en el café es un hecho, ¿vamos en la dirección correcta? A LA SOMBRA DE UN CAFETO: Reflexión sobre las ventajas sociales, económicas y ambientales del cultivo de café en sistemas de sombra.

ORÍGENES BOTÁNICOS DE BORBÓN Y LA EVOLUCIÓN DE LAURINA: La historia del cultivo en la Isla Reunión. PLAN DE CONTINUIDAD DE UNA PLANTA DE TOSTADO: Aprobando y preparándose para poner en acción el plan. ALMACÉN, MUESTRAS Y TRANSPORTE: El papel crucial del almacén de café verde.

DESARROLLO DEL SABOR: La relación entre el tiempo y el color en el tostado de café. UNA MEDIDA DE CONTROL: La importancia de establecer un programa de control de calidad. LAS VENTAJAS DE LAS COOPERATIVAS: ¿Qué significan las cooperativas para los productores, los tostadores y los consumidores?

AVENTURAS EN EL PROCESAMIENTO DE CAFÉ: Experimentando con técnicas innovadoras. PLAN DE CONTINUIDAD DE UNA PLANTA DE TOSTADO: Desarrollando el plan. ¿TIENE SOLUCIÓN LA
CRISIS DE PRECIOS? Un análisis de las propuestas que hay  sobre la mesa.

TRABAJAR CON EL GOBIERNO: Requisitos para permisos y emisiones para tostadores de café. OPINIONES DE IDA
Y VUELTA: Una plática sobre la evaluación de café verde entre tostadores y productores. ¿TIENE SOLUCIÓN LA
CRISIS DE PRECIOS? El “precio” del café, su historia y situación actual.


VARIACIONES EN LA CALIDAD: Definiendo y midiendo la calidad en el café. Desde la producción hasta la preparación. EQUIDAD DE GÉNERO EN LA CADENA DE VALOR DEL CAFÉ: Qué están haciendo las compañías para cerrar la brecha. CAFÉ Y SALUD, POR LOS EXPERTOS.

Proyecto Renacer: de las cenizas a la taza. Paradigma coffee Roasters, repensando en el mundo del café. Es futuro de los cafés especiales: La sustentabilidad.

La evaluación sensorial del café, los principios de la ciencia sensorial en acción. Todo el café en China: Consumo, cultivo y enfoque en calidad de Yunnan. Dedicarse al café en Colombia: Responsabilidades y retos.

El duradero impacto de la 10 roya de la hoja de cafeto: El pasado, presente y futuro en la lucha contra el hongo. ¿Existe un límite bien definido para la frescura en el café de especialidad? Qué sabemos acerca de la pérdida de frescura del café. 

Levadura en la fermentación: Desarrollando soluciones para el procesamiento del café. La crisis de los precios del café: La determinación del precio más allá del mercado "C".

La curva de aprendizaje: Educación complementaria para profesionales del café. La travesía para vender café en las zonas montañosas del norte de Perú: Un ensayo fotográfico.

El intercambio es la única constante: La evolución del mercado de materias primas de Etiopía. Nueve mitos acerca del desarrollo del productor de café: Una mirada más de cerca al modelo de relación directa con el café en Indonesia.

Conociendo los tostadores: 5a Parte. Un fuerte café negro, ¿por qué lo afroamericanos no tienen un papel tan destacado en la industria del café? Microbeneficio La Pastora de Tarrazú, Costa Rica.  Sintercafé: Hacia un porvenir sustentable de la industria del café.

Conociendo los tostadores:  4a Parte,  Finca La Herradura, Cuando el precio no es lo más importante, pero lo parece..., por René Ávila Nieto,  En la búsqueda de un lenguaje universal del café,  por Mario R. Fernández.

Conociendo los tostadores: 3a Parte, Finca Cañada Fría, La conferencia internacional sobre cafés naturales,  por Mario R. Fernández.

Conociendo los tostadores: 2da Parte, Ex Hacienda de Guadalupe, el legado del Conde de Oñate, El ejemplo de Panamá,  por Mario R. Fernández.

Conociendo los tostadores, Hacienda de Pacho: 400 años de historia y dedicación al café, Los incomprendidos Robustas, por  Mario R. Fernández.

¿Necesitamos una visión alternativa para nuestro café?, Diego Marroquín, tras la alquimia perfecta del tueste, Mi encuentro con los cafés naturales, por  por Mario R. Fernández.

La necesidad de una nueva visión para el café en México,  Estilos de café,  por Mario R. Fernández.

Importancia del entendimiento de la operación de tostado ,  Producir Café con calidad y responsabilidad, El Programa Q Processing, por Mario R. Fernández.

Necesidades de una cafeticultura moderna en México,  Un café fruto del corazón,  México y su vocación cafetera, por Mario R. Fernández

Salvador Benítez, Barista y Tostador,  Una vida en el café,  Brasil y la cosecha no selectiva, por Mario R. Fernández

Cosechar el valor de los métodos de proceso,  Taza de excelencia México 2017,  países consumidores y productores,  el ejemplo de Taiwan, por Mario R. Fernández

La Guía del café, explorar rápido del café chino, foros especiales en México, Timor no es Catimor por Mario R. Fernandez

Premios anuales al tostador del año, visita a la planta de Etrusca Gavilán, Let's talk Coffee México 2016

In this issue: En busca de la calidad en casa, crisis de abastecimiento en América Latina, la guía del café and much more...

In this issue: Un lugar para crecer Instalaciones de Producción Compartidas Facilitan el Ingreso de Nuevos Tostadores, La guía del café Naturales de Brasil: La tradición se cruza con la moda, Transformación comercial El significado del cambio de reglamentaciones aduaneras
para el café y más...

In this Issue: En estado potencial Myanmar emerge como productor de café especial, Cosecharás tu siembra... Cómo los desechos del café alimentan la economía circular, Escríbalo Una guía práctica para documentar procedimientos de la empresa and much more...

Marzo/Abril 2021

Enero/Febrero 2021

Noviembre/Diciembre 2020

Septiembre/Octubre 2020

Julio/Agosto 2020

Mayo/Junio 2020

Marzo/Abril 2020

Enero/Febrero 2020

Noviembre/Diciembre 2019

Septiembre/Octubre 2019

Julio/Agosto 2019

Mayo/Junio 2019

Marzo/Abril 2019

Enero/Febrero 2019

Noviembre/Diciembre 2018

Septiembre/Octubre 2018

Julio/Agosto 2018

Mayo/Junio 2018

Marzo/Abril 2018

Enero/Febrero 2018

Noviembre/ Diciembre 2017

Septiembre/Octubre 2017

Julio/Agosto 2017

Mayo/Junio  2017

Marzo/Abril 2017

Enero/Febrero 2017

Noviembre/Diciembre 2016

Septiembre/Octubre 2016

Julio/Agosto 2016

Mayo/Junio 2016

Revista Roast es una revista técnica bimestral dedicada al éxito y crecimiento de la industria del café de especialidad.
Proporcionamos información de calidad y una manera fácil de mantenerse al día sobre las últimas técnicas, tecnologías y avances en el mundo del café.

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