Modulating the Flavor Profile of Coffee: One Roaster’s Manifesto focuses on how modifying the roast profile of a particular coffee will affect the flavor of the coffee in the cup. Breaking down the roasting process into 5 relatively independently controllable sections, it focuses on investigating the mechanisms at work behind flavor development, and developing general trends concerning the shift of the flavor due to that change.

In Rob’s Words:
“In my time roasting for companies on the West Coast and the Midwest, I have had the opportunity to roast coffee on an assortment of different machines. I have roasted a variety of single origins and blends, and I’ve experimented with roast profiles while taking meticulous notes, both during roasting and later at the cupping table. Throughout my years of experimentation, I’ve discovered some commonalities in how changes in the roasting profile affect the flavor of the coffee

In this handbook, I have pinpointed these aspects of the roast profile and detailed why they matter to development of flavor in the finished product. If you’re a roasting professional who is searching for new ideas to nail down the profiles you want, this handbook will help you reach your goals.”