For all of us in this together, all we can do is support each other in coffee and keep roasting the quality, specialty coffee that we love. For everyone out there who is #stillroasting, here are a few words from Rob Hoos, friend of Bettr Barista and one of the most lauded roastmasters of the land.
The aroma of roasted coffee is irresistible. Even for those who don’t drink coffee, the smell of slow roasting beans wafting out of coffeehouses is enough to stop them in their tracks and appreciate it.
Hundreds of chemical reactions occur when coffee is roasted from a green bean to a variety of roast stages - you might recognise roasts like French, Nordic, Italian, Turksih, American, full city, cinnamon, Vienna, to name a few. The science, patience, and meticulous precision that roasting requires can take years to perfect. Roastmaster Rob Hoos teaches exactly that.
When Rob became interested in roasting, he noticed a lack of information available, and his career has since brought forth the answers to some of the questions he had. Experimental, curious, and methodical, Rob was instrumental in devising roasting curriculum for the Specialty Coffee Association. His years of experience contributed to the first book of its kind - Modulating the Flavor Profile of Coffee: One Roaster’s Manifesto - in roasting, which is also translated into Simplified Chinese and Spanish. Once a year, Bettr Barista hosts Rob Hoos in Singapore all the way from Portland, OR to teach a professional roasting course.
During Rob’s last visit, we got to learn a few tips and tricks from Rob about roasting and hear his story.