WebJul 3, 2024 · Rob Hoos, the owner of Hoos Coffee Consulting, explains that rushing through or overextending your roast’s Maillard phase could negatively impact the coffee’s cup profile. Overextending the phase can create overly savory flavor characteristics, which might not be the desired result. WebThis week, we're revisiting our Podcast series with one of the industry's most prominent roasting consultants, Rob Hoos.Rob is a familiar face to Loring Smar...
One Roaster’s 66-Page Manifesto on Modulating the …
WebMay 12, 2024 · Rob Hoos is a coffee roasting professional who’s been working in the industry since 2006. His experience spans a wide range of work, including flavour profile matching consultancy. Hoos wrote Modulating the Flavor Profile of Coffee to share his approach towards coffee roasting with a strong focus on flavour development. WebMay 24, 2024 · ROB HOOS is director of coffee at Nossa Familia Coffee in Portland, Oregon. He is the lead consultant for Rob Hoos Coffee Consulting and author of Modulating the Flavor Profile of Coffee: One Roaster’s Manifesto. memory care home oakley ca
Modulating the Flavor Profile of Coffee - Google Books
WebJan 26, 2024 · Longtime professional coffee roaster and consultant Rob Hoos has launched a new roasting business called Iteration.Coffee. Yet unlike nearly every other coffee … WebFeb 10, 2024 · Rob Hoos Coffee roasting consultant, author and educator, Iteration.Coffee The parts of roasting that are not usually glamorized in social media and by roastery marketing departments are what we find ourselves engaged in the majority of the time. Working to recreate the same recipe - same flavor - on a roaster that is undergoing … WebMay 8, 2024 · Among the various stages of coffee production, roasting is considered one of the most critical steps as it greatly influences the final taste and quality of the coffee. Roasting involves the... memory care hopkins mn