Modulating the Flavor Profile of Coffee

I hope to add a more thorough review at some point on Home-Barista.com, but in a nutshell, I do think Rob's book is immensely valuable for new and developing roasters. Having read a few other books (and many online articles) on roasting, I found myself thinking Rob's breakdown was so simplistic that it, therefore, couldn't be right. I'm only about 10 roasts in to implementing the principles in the book, but suffice to say, I've been so pleasantly surprised (and grateful) to see my results corresponding with the principles the book breaks down. This gives me a much clearer direction to head as I learn to roast (in a general sense) and as I learn the nuances of an individual green, and try to fine tune my roasts to bring out the most sweetness and most desired flavors. Thanks for writing this Rob! If you are a home roaster, I'd highly recommend it – it's what I would consider my top pick for educational resources for home roasters. EDIT: after reading a few other reviews, I realized it would be more helpful to at least briefly mention what areas this book has helped me in (i.e. why I feel it is a helpful resource). Rob essentially spends a chapter each breaking down the drying phase, Maillard (pre-crack) phase, Development (post-crack) phase, and the Drop Temp (as it relates to sugar caramelization/flavor). Rather than recommending specific times/profiles, Rob details what differences he's observed by shortening and lengthening each phase. What this has meant for my roasts (on a hot air electric roaster), is I finally realized that what I was disliking about my roasts was the body/mouthfeel that was thin and not complex at all, as well as the muted acidity (that I wished to preserve). This lead to me experimenting (according to the book's principles) with lengthening Maillard and shortening Development. There's much more experimenting and dialing in to do...but I am really happy to report I'm now achieving better mouthfeel (and complex flavors!) as well as still preserving some of the acidity I'm after. In other words, Rob's book sufficiently helped me to understand what to begin experimenting with in my roasts. Success isn't dependent on the book itself, but instead on assessing flavors by subsequent tasting and deciding how to then further apply the book's principles (e.g. more/less time in a given phase).

As a professional Coffee Roaster I found this book to be very helpful. After roasting for some time I knew how to get the flavors I wanted out of my coffee but didn't really know the why behind it. Rob gives a concise yet thorough understanding of what's happening during each stage of the roast and how to use that information to get your desired outcome. I keep this book on my desk and reference it frequently. If you are a hobby or professional roaster this book will prove to be helpful and worth every penny. We highly recommend it!

Ok, there needs to be set up disclaimer. I am really noob at roasting. Needs to be MEGA consideration to who's buying this book and why. I'm leaving a review on how this book, be it thin, later on that, is doing what the author intended it to do. Saying yeah well I knew all that, and paid how much! I buy this again at the same price only because of who wrote it and how empowered I feel just a few pages in. I can tell first and foremost, teaching a mind set , I appreciated that. When he's saying "enter my brain", absolutely! Teaches you how to "use" the intel he's presented first. I quit some unhealthy habits to be occupied by a fascinating passion such as enjoying fruits of my time, a great cup of coffee. The processes to that is where this books gonna take you. It's 65 pages long. There's talk of the VALUE of this book. I'm tell you my thoughts, you question the COST. This man is a consultant to experience roasters through out the world. His credentials enough, more than enough to justify the cost. Disclosure of perspectives from a expert is not enough?Than nothin's gonna satisfy! The book can be rolled an put in the back pocket.

This is a short compilation of observations from a thoroughly committed coffee roaster. I disagree with the one star review that complains that it’s just messy thoughts because Rob is HONEST about its contents on the cover! He is upfront about what he offers. I happen to find value in his observations and the way he carefully controlled his experiments. I bought Rob’s manifesto while I was struggling with a new roaster. I had spent six years on a 12K traditional drum roaster and then upgraded to a new 15K Loring which is a hybrid and much more of a fluid bed roaster. I pretty much found myself floundering to maintain the unique profiles that I had developed on eight single origins that I offered. It’s when I practiced Rob’s experiments and some of my own that I was able to arrive at profiles that were not exactly what I thought I wanted, but better. I found his publication very useful and believe if cannot find any value then you are either arrogant or ignorant. I do agree with the assessment that one should not pay too much for this limited publication. I don’t think twenty five dollars is too much!

It is a very good (super short) read, not sure it's worth the money for a hobbyist but is unique and valuable information. I would say for the info its worth 20 and not 40, while the actual paper is worth 5.

This has been an excellent read so far. It's a thin book, but it's better than 2 thicker books that I have read. Lots of information for seasoned roasters trying to get the flavor profile they have been trying to master. I highly recommend this book for roasters, even if you think you know it all

SO incredibly overpriced. $40 for a tiny book with blurry black and white pictures. its literally like 30 pages. better to just watch free youtube videos

Very reasonable

Not really a book in my view. Many more out there with much more info.