Kafferistning kan være svært at forklare, specielt når emnet falder på risteprofiler og ikke mindst hvordan smagen i den friskristede kaffe påvirkes af den måde vi tilfører varme til bønnerne. Her er en bogen der forsøger at forklare de forskellige faser under en risteproces, samt hvilke nuancer og smagsindtryk der ændres alt efter hvilken risteprofil man anvender.
Her lidt fra forfatteren – Rob Hoos:
“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.”
“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.”
Paperback – 64 sider