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Exploring the Dark Side by Rob Hoos
“This book focuses on techniques and approaches to modulating the flavor profile of dark roasted coffees. The basis of the roast profiles shown in the book is a washed Peruvian coffee roasted on a traditional drum roaster with 3mm thick thermocouples.”-A note from the author.
Rob’s career in coffee includes a wide range of experiences touching almost every corner of the industry. He’s been a barista and barista trainer. He’s supported companies with roles like sourcing, buying, cupping, roasting. Rob is an active consultant with a number of distinguished SCAA certifications under his belt.
More about the author can be found on his website here.