Time truly passes swiftly in the realm of coffee roasting. Precisely ten years ago today, the Daily Coffee News reported on the debut of Modulating the Flavor Profile of Coffee. Authored by veteran coffee roaster and consultant Rob Hoos, this book would go on to become a landmark in the roasting discipline. Now, we are delighted to announce the launch of Hoos’s latest work, Cultivar: A Practical Guide for Coffee Roasters.
As the title indicates, the new book zeroes in on specific coffee cultivars. These are the cultivated variants commonly encountered in the green coffee market. “The overriding purpose of this book is practicality,” Hoos informed the Daily Coffee News recently. “My objective is to assist coffee roasters in better comprehending the flavor potential of diverse cultivars, guiding their purchasing choices, and showing them how to roast these cultivars effectively and expeditiously. This would help minimize coffee waste and shorten product development time.”
The book has its origins in a 2023 project that Hoos initiated with his Iteration.Coffee company, now known as the Cultivar Project. This evolved into an extensive study of flavor and profile development, specifically centered on coffee cultivars.
The project involved sourcing as many unique cultivars as possible from the same farms. To isolate the cultivar as the key variable, consistent post – harvest processing was maintained. Hoos replicated this procedure across multiple farms and countries. He also compared the same cultivars, all processed using the “washed” or “wet” method, but grown in different regions.
Over a span of more than 600 days, Hoos carried out 309 roasts on a single roaster. He analyzed 31 coffees from six farms across four coffee – producing countries. Cultivar combines this in – depth analysis with Hoos’s 16 years of professional roasting experience and 12 years of consulting expertise.
Hoos explained, “This book offers flavor anticipations for numerous common cultivars. It’s not an all – encompassing list, but rather a practical one. It also includes preliminary roasting suggestions. Additionally, I explore how to approach roasting based on processing methods and terroir. Unlike Modulating, where my findings were more open – ended, Cultivar is explicit. I provide clear – cut roasting approaches for those aiming to refine their flavor profiles. The aim? To enable roasters to reach a satisfying flavor profile more quickly.”
Hoos emphasized the practical implications of the book and its research, stating, “Personally, following this research, I can confidently perfect a coffee’s roast within three attempts—a skill I’m eager to share with others.”
The 57 – page Cultivar is available in hardcover for direct online purchase in the U.S. and European markets. A digital – only edition is also accessible. For roasters desiring a more in – depth exploration of the research, Hoos has released Cultivar Project: Field Notes from Iteration.coffee. This 589 – page hardcover volume compiles all the data, roast profiles, tasting notes, and additional experiments from the Cultivar Project.
Hoos and Iteration.Coffee, in the meantime, have plans to further explore other aspects of the coffee world. Hoos said, “Next, my research will pivot to focus more on modulating darker roasts and start exploring non – arabica coffee species with the same level of thoroughness as I applied to arabica.”
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