Modulating the flavor profile of coffee - Rob Hoos - Simplified Chinese

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    “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 the development of flavor in the finished product. If you are a roasting professional who is searching for new ideas to nail down the profiles you want, this handbook will help you reach your goals. Productdetails Copyright Standaard copyrightlicentie Uitgever Rob Hoos Coffee Consulting Gepubliceerd 30 januari 2016 Taal Engels pagina's 66 Bindwijze Perfect gebonden paperback Inkt binnenkant Zwart-wit Gewicht 0,15 kg Afmetingen (centimeter) 15,24 breed x 22,86 hoog