My brother Aaron was just visiting me here in Vermont from Ann Arbor. He brought Rob Hoos’s booklet, Modulating the flavor of coffee with him an left it for me to read. I’ll probably have a lot to say about this book in future. I’ve been trying to roast by his recommendations with only the benefit of a sample bean temperature roasting curve. I’ve read the book a bit, and although not too impressed with some aspects of the content and layout of the book, I think there is much of interest to study and ponder. Anything that presents this kind of opportunity is an opportunity to advance your knowledge and understanding and helps enhance your analytical skills.
