Modulating the Flavor Profile of Coffee
A behind-the-scenes look at the mechanics of flavor development across five distinct and controllable sections of the roasting process, why they matter, and how modifying each of those sections affects flavor in the cup. If you’re a roasting professional who is searching for new ideas to nail down the profiles you want, this handbook will help you reach your goals.
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Rob Hoos is the Director of Coffee for Nossa Familia Coffee in Portland, OR. He has extensive experience in the specialty coffee industry, including roasting, training, purchasing and profile evaluation. He is an instructor and subject matter expert for the Specialty Coffee Association of America (SCAA) and is part of the Roasters Guild of America Executive Council.
- 65 pages, 6” x 9”
- Published in 2015