There are a ton of factors that influence the flavor of coffee. Some of the most significant factors happen during the roasting process. Todays guest, Rob Hoos is author of the book Modulating the Flavor Profile of Coffee, a book that breaks down and explores those elements inherent in the roasting process. In this episode we talk about the book, his perspective on the roasting industry, the relationship between production and the shop, how the water and ratio you use in brewing may be giving you an inaccurate view of other roaster’s coffees, how best to give feedback to the roaster, and how 83 point coffees can save the world. There’s a lot more and I hope you enjoy this conversation with the great, Rob Hoos!
Coffee Technology by Michael Sivets
Rob Hoos is an author, coffee roasting consultant, and Director of Coffee for Nossa Familia Coffee. He has a diverse range of experience within the specialty coffee industry, including barista, barista training, roasting, and green coffee purchasing, and consulting. He holds the highest level certificates from the Roasters Guild of America and serves on its Executive Council. He also works as a subject matter expert, content developer, and instructor for the Specialty Coffee Association (SCA). He is a Certified Trainer for Loring Smart Roast. Rob travels around the world instructing on roasting methodology and technology. In March 2015, Rob published a book on coffee roasting, Modulating the Flavor Profile of Coffee – One Roaster’s Manifesto, which has sold nearly 6,000 copies worldwide. Rob manages the entire coffee program at Nossa Familia Coffee, developing relationships with farmers and importers, ensuring quality control, and managing roast profiles. Rob hails from a small town in Ohio, and in addition to coffee (it was a hobby before it was a job), he also enjoys whiskey, beer, wine, food, and travel, and most of all spending time with his wife and two daughters. Meet up with Rob on his website: http://hoos.coffee/ on Twitter and Instagram as @robhoos, or feel free to email him at rob@hoos.coffee!
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