Modulating the Flavor Profile of Coffee: One Roaster's Manifesto by Rob Hoos
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Mr Hoos' book focuses on how modifying the roast profile of a particular coffee will affect the flavor of the coffee in the cup. Breaking down the roasting process into 5 relatively independently controllable sections, it focuses on investigating the mechanisms at work behind flavor development, and developing general trends concerning the shift of the flavor due to that change.
- 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
Summary from Rob Hoos:
"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."
Summary 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."