Modulating The Flavor Profile of Coffee by Rob Hoos

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After reading again, I have less information. The test information given is a measured and practical approach to reproducible coffee roasting. What lacking were the actual numbers needed to implement these principles. Clearly varying temperature, time, quantity, and other pertinent parameters changes a roast. Stating there is a ‘Base’ roast time and that a longer or shorter time changes the flavor profile is true. Importantly, it suggests this occurs in several distinct roast periods, stated as Drying, MAI, and Development. What is missing is the practical application of this. Without a numerical ‘Base’ time, so many seconds only means longer or shorter affects the flavor. These tests occurred on specific beans, times, temperatures, etc. that give worth to each example, yet these specifics are missing. I can see no reason for incomplete data. To me roasting is always an experiment simply because each crop changes your roast. Basic parameters help get the roast going. The books principals help understand these relationships but offer no measurable means to do so. Wish I knew the rest of the numbers.

Gift, so I can’t answer

Gift to someone else.

Good insights

Lots of little Hidden Gem tips in this book.