The Art and Science of Coffee Roasting

 Roasting coffee sets the stage for how much potential enjoyment a customer has in drinking it. In order to truly bring out the best in a particular coffee, you need to consider details about the coffee that impact its behavior and development. One of the big ones of course is the cultivar you are roasting and being able to start determine a profile from a place of understanding based on what that cultivar generally likes.  

Today on this 33rd episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are sitting down with Rob Hoos to discuss his NEW book, "Cultivar: A Practical Guide for Coffee Roasters". 

For Decades now Rob Hoos has been an industry leading roaster, consultant, and author whose work is is born from patient and thorough exploration and experimentation. We had him on the show a while back to talk about his first book, "Modulating the Flavor Profile of Coffee", and now we explore Rob's NEW book and talk about the insights and findings from his research around roasting the various cultivars of coffee a roaster in today's marketplace is likely to come across. 

This is a great episode for anyone interested in roasting their coffee as well as that coffee can be roasted. Respecting the cultivar will open up a lot more both in the coffee and in your customers enjoyment of it! 

Links:

www.hoos.coffee

Related episodes: 

• RoR #26 : How to Approach Roasting Fine Robusta w/ Cleia Junqueira | Consultant + Q-Robusta Grader
• RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”
• 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee
• RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos

Our Sponsor for Rate of Rise!

www.millcityroasters.com