Modulating the Flavor Profile of Coffee: One Roaster's Manifesto

by Rob Hoos

Modulating the Flavor Profile of Coffee: One Roaster’s Manifesto 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.

In Rob’s Words:
“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.”

Genres: Nonfiction

64 pages, Paperback

First published March 3, 2015

Reviews

[Suwitcha Chandhorn · Rating 4 out of 5]

หนังสือแบ่งขั้นตอนการคั่วกาแฟจากประสบการณ์ของผู้เขียน (ซึ่งเป็นผู้เชี่ยวชาญคนหนึ่งในวงการกาแฟ) ออกเป็นส่วน ๆ แล้ววิเคราะห์ว่าส่วนไหนส่งผลอย่างไรกับรสชาติของกาแฟที่คั่วได้ ดีงามตรงที่อธิบายส่วนที่เป็นวิทยาศาสตร์ (เคมี) ได้อ่านง่าย และละเอียดพอสมควร รวมถึงแบ่งแยกและสรุปประเด็นเป็นข้อ ๆ ชัดเจน ไม่เยิ่นเย้อ ไม่น้ำท่วมทุ่งดี

ส่วนที่เรียกได้ว่ายังสงสัยคือ หากคั่วจริง จะทำซ้ำแล้วส่งผลอย่างที่หนังสือว่าไว้ได้จริงหรือ (ต้องทดลองเอง) กับการบรรยายกลิ่นรสที่ค่อนข้างละเอียด (จนเกินไปหรือเปล่า) แม้จะมีคำอธิบายเรื่องคำอธิบายกลิ่นรสตอนหลัง แต่การระบุกลิ่นรสได้ละเอียดมาก ๆ นั้นยังค่อนข้างจะรู้สึกว่าเกินจริงไปสำหรับเราในทางปฏิบัติ

[Nathan Kruse · Rating 4 out of 5]

beautiful: a beautifully clear breakdown on coffee roasting. i dig the scientific, knowledgable, yet humble approach to the writing. very accessible.

opened my eyes to the different variables in roasting and how they affect final cup flavor

[Mary · Rating 5 out of 5]

This is a well written and digestible account of considerations for roasting coffee. Rob Hoos has a scientific, yet personable approach to explaining how a number of variables will contribute to the final flavor profile of a roast. The book is short and sweet and easy to navigate.

[James L · Rating 5 out of 5]

A great scientific manifesto on one man's observations over a career of coffee roasting. The ideas are presented in a clear and easily reachable manner. Something I will refer back to time and time again.

[Ryan Nantais · Rating 5 out of 5]

very to the point, no fluff.. perfect.

[Thomas Nielsen · Rating 4 out of 5]

An easily read run-through of the attentiveness required, not to roast, but to replicate a roast.

There are some rather lengthy passages where Rob Hoos defends writing the book, which I think strictly speaking could have been reduced a bit without taking away from the central topic. On the other hand, these passages bring us a bit closer to the author and why he opts for the mechanisms he does.

It is not a reference manual but a kick in the butt to make us embrace scientific method in a professional setting, setting up a framework for it, rather than work from dogma and dictates. Read this a couple of times, and you are really quite well-equipped to experiment yourself and be better at dialling in for specific results.

You could argue that the framework could have been more precise and meticulously laid out, but the fluent prose works well and the result is the same.

[Juliet · Rating 3 out of 5]

Roast talk without an ego, what a concept!

[Charly Mortales · Rating 4 out of 5]

Es muy buen libro para comprender procesos básicos del tueste. Me hubiera gustado que sea más largo.

[Nhân Phạm]

very good for barista

[Wanjiru Mari · Rating 4 out of 5]

Easy to read & straight to the point. Learnt a lot on caramelization and how one might achieve it.