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Modulating the Flavor Profile of Coffee by Rob Hoos
A note from the author: “In my time roasting for companies on the West Coast and the Midwest, I have had the opportunity to roast coffee on an assortment of different machines. I have roasted a variety of single origins and blends, and I’ve experimented with roast profiles while taking meticulous notes, both during roasting and later at the cupping table. Throughout my years of experimentation, I’ve discovered some commonalities in how changes in the roasting profile affect the flavor of the coffee In this handbook, I have pinpointed these aspects of the roast profile and detailed why they matter to development of flavor in the finished product. 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’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.
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