26 May '15, 2am

One Roaster's 66-Page Manifesto on Modulating the Flavor Profile of Coffee

One Roaster's 66-Page Manifesto on Modulating the Flavor Profile of Coffee

Google does quite well in saying, “to exert a modifying or controlling influence on.” The premise behind the book is to take intentional control over the roast profile. The profile is a graph of the coffee moving through different chemical and physical changes over time. To intentionally control or “modulate” the profile is to take the coffee through the chemical/physical reactions to the duration and intensity that you deem to be appropriate or “best.” The key is to be intentional, to be controlled, and to understand how the changes you are making to the curve from one roast to the next are changing the flavor of the coffee.

Full article: http://dailycoffeenews.com/2015/03/13/one-roasters-66-pag...

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