Modulating The Flavor Profile Of Coffee - Tapa blanda

Sinopsis

“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.” "I set out with the goal to understand the ways in which the roast profile affects the flavor of the coffee. Through a large amount of research and experimentation, I have developed what I would consider a unified theory of coffee roasting with regards to how it affects the flavors being developed in the bean. This has helped me understand and intentionally manipulate the flavor of coffees that I am roasting since. I hope it will be as beneficial a paradigm for you as it has for me." Who's Rob Hoos? Rob has an impressively wide range of experience within the coffee industry but his main areas of focus are... Consulting Roasting Sourcing Cupping Barista Trainer Barista Holds the following with the SCAA... Instructor Development Program Certificate Specialized Lead Instructor for Roasting Certificate Subject Maer Expert on Roasting Member of the Roaster’s Guild Certificate Commitee Content contributor and developer for RG – 2 courses at the SCAA Leadership Summit Instructor for Roaster's Guild Level 1 Certificate Program in Being, China. Certificate Holder Roaster’s Guild Level 1 & 2 Lead Instructor and Station Instructor for the SCAA

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