I set out with the goal to understand the ways in which the roast profile affects the flavor of the coffee. Through a large amount of research and experimentation, I have developed what I would consider a unified theory of coffee roasting with regards to how it affects the flavors being developed in the bean. This has helped me understand and intentionally manipulate the flavor of coffees that I am roasting since. I hope it will be as beneficial a paradigm for you as it has for me.
Author(s): Rob Hoos
Publisher: Rob Hoos Coffee Consulting
Year: 2015
Language: English
Pages: 0
Tags: coffee
Copyright © 2015 by Rob Hoos
DEDICATION
WHY THIS IS WORTH A READ
SOMETHING I MUST NOTE:
OPENING
A MANIFESTO
A CHANGE IN PARADIGM
THE IMPORTANCE OF SOURCING APPROPRIATE GREEN COFFEE
CHARGING TOWARD THE BEGINNING OF CHEMICAL REACTION
Quick notes about this segment of the roast:
MAILLARD REACTION
Quick notes about this segment (I call MAI) of the roast:
DEVELOPMENT TIME
Quick notes about the time from the beginning of first crack and the end of the roast:
DEGREE OF CARAMELIZATION-PYROLYSIS
Deviation of Roast:
SCAA Cupping Form:
Intensity Scores:
Flavor Descriptors:
BUILDING UP PRESSURE IN THE COFFEE SEED DURING ROASTING
Notes on pressure buildup in the coffee seed during roasting:
A SUMMARY OF FLAVOR MODIFICATION
AN ENDING OF SORTS
APPENDIX A: THINKING ABOUT FLAVOR
CREDITS
