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.”
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.
A Change in Paradigm
The Importance of Sourcing Appropriate Green Coffee
Charging Toward the Beginning of Chemical Reaction
Degree of Caramelization/Pyrolysis
Building Up Pressure in the Coffee Seed During Roasting
A Summary of Flavor Modification