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.
Author: Rob Hoos Paperback: 65 pages, 6” x 9” Publication: 2015, First Edition
In stock (can be backordered)
From Roast Magazine “… A fresh and staggeringly simplistic approach to a complicated subject, providing an easy-to-comprehend lexicon of the factors that influence the primary algorithm of our industry—replicating a coffee in exacting fashion time and again, and using the appropriate tools with other coffees to achieve the same predictable results.”
From the Author “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.”
Biography 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.
Mill City Roasters is proud to have featured Rob as our special guest for Minneroasta 2017 where he was interviewed by Joe Morocco and also sat on the panel for our annual “Focus on the Roast” event.
Chapters Opening Manifesto A Change in Paradigm The Importance of Sourcing Appropriate Green Coffee Charging Toward the Beginning of Chemical Reaction Maillard Reaction Development Time Degree of Caramelization/Pyrolysis Building Up Pressure in the Coffee Seed During Roasting A Summary of Flavor Modification
Use this form to find things you need on this site