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PXL Roasters
  • History
    • Plate VII · section 19 of 19

    Archive plates

    Engravings and photographs from William Ukers's All About Coffee (1922), which has entered the public domain.

    Home roaster, museum object
    Fletcher Russell & Co home roaster, Auckland War Memorial Museum collection, CC BY 4.0. The Dutch cylinder of 1670 reduced to the kitchen, as it survived until Arbuckle's package.
    English gas roasting installation, four machines
    English gas roasting installation, four machinesWilliam H. Ukers, All About Coffee, 1922 · Public domain
    German gas installation, Ideal-Rapid machines
    German gas installation, Ideal-Rapid machinesWilliam H. Ukers, All About Coffee, 1922 · Public domain
    French gas installation, Moderne machines
    French gas installation, Moderne machinesWilliam H. Ukers, All About Coffee, 1922 · Public domain
    The roast test, using the paddle
    The roast test, using the paddleWilliam H. Ukers, All About Coffee, 1922 · Public domain
    Faulder and Simplex roasters in an English factory
    Faulder and Simplex roasters in an English factoryWilliam H. Ukers, All About Coffee, 1922 · Public domain
    The roasters of French retailers
    The roasters of French retailersWilliam H. Ukers, All About Coffee, 1922 · Public domain
    English gas installation, Morewood machines
    English gas installation, Morewood machinesWilliam H. Ukers, All About Coffee, 1922 · Public domain
    Turkish coffee mill, Peter collection, National Museum
    Turkish coffee mill, Peter collection, National MuseumWilliam H. Ukers, All About Coffee, 1922 · Public domain
    Relics from the Peter collection, United States National Museum
    Relics from the Peter collection, United States National MuseumWilliam H. Ukers, All About Coffee, 1922 · Public domain
    The old-school New York roasters, 1892
    The old-school New York roasters, 1892William H. Ukers, All About Coffee, 1922 · Public domain
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    In this plateThe 19 sections
    1. 01What roasting does, and what it does not do
    2. 02From the brazier to the cylinder, 1200-1800
    3. 03Industrialization, 1824-1864
    4. 04Gas, the sphere and “fast roasting,” 1868-1922
    5. 05The physics: how heat enters the bean
    6. 06Five stages, two cracks
    7. 07The chemistry, stage by stage
    8. 08The technologies, one by one
    9. 09The manufacturers, one by one
    10. 10The tools
    11. 11The profile: charge, time, rate of rise, development time ratio, drop
    12. 12Colors and scales
    13. 13Roast defects
    14. 14Degassing, resting, freshness
    15. 15Espresso, filter, decaf
    16. 16Industrial versus artisanal: time, energy, emissions
    17. 17Roasting at origin
    18. 18Today
    19. 19Archive plates

    The table of contents, with the first sentence of each section

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