Cultivar: A Sensible Information for Espresso Roasters. Pictures courtesy of Rob Hoos / Iteration.Espresso.

Time flies whenever you’re roasting. 

It was precisely 10 years in the past to the day that Each day Espresso Information shared the information of the launch of Modulating the Taste Profile of Espresso, the primary e-book from longtime espresso roaster and advisor Rob Hoos that will grow to be a seminal textual content within the roasting subject. 

Now we’re right here to share information of the launch of Hoos’s newest e-book, Cultivar: A Sensible Information for Espresso Roasters. 

(Writer’s notice: DCN or its associates don’t stand to make any cash off the e-book’s publication; we simply assume Rob does superior work that typically advantages skilled espresso roasters.)

As the brand new e-book’s title suggests, it’s centered on particular espresso cultivars, i.e. cultivated kinds of espresso which are generally discovered within the inexperienced espresso market. 

“The complete intention of this e-book is sensible,” Hoos not too long ago informed DCN. “My objective is that it might assist information espresso roasters to grasp higher what flavors are doable from totally different cultivars, to information their shopping for, and easy methods to method roasting them properly — sooner, to allow them to cut back the espresso waste and product growth time.”

The e-book stems from a undertaking Hoos launched along with his Iteration.Espresso firm in 2023, now referred to as the Cultivar Venture, which was a large-scale profile-development and taste research centered on espresso cultivars. 

The undertaking concerned sourcing as many distinct cultivars from the identical farms as doable, and making certain constant post-harvest processing with the intention to isolate cultivar as the first variable.

Hoos repeated the method throughout a number of farms and international locations, whereas additionally evaluating the identical cultivars grown and processed — all the time “washed” or “moist” course of — in several areas. 

Over greater than 600 days, Hoos performed 309 roasts on the identical roaster, analyzing 31 coffees from six farms in 4 totally different coffee-producing international locations. 

The Cultivar e-book combines this large-scale evaluation with Hoos’s 16 years {of professional} roasting expertise, in addition to 12 years of consulting work. 

“This e-book gives taste expectations for a lot of frequent cultivars — not an exhaustive checklist, however a sensible one — together with preliminary roasting suggestions,” Hoos stated. “I additionally discover easy methods to method coffees based mostly on processing methodology and terroir. Not like Modulating, the place I used to be extra open-ended in my findings, Cultivar is specific. I present clear roasting approaches for these seeking to fine-tune their profiles. The objective? To assist roasters get to a taste profile they’re pleased with, sooner.”

Hoos burdened the potential sensible purposes of the e-book and the analysis therein, saying, “Personally, after this analysis, I can confidently dial in a espresso inside three roasts — a ability I need to cross alongside to others.”

The 57-page e-book Cultivar is out there in hardcover for direct on-line gross sales within the U.S. and European markets, whereas a digital-only model can be out there. 

For roasters wishing to dig deeper into the analysis, Hoos has additionally launched Cultivar Venture: Discipline Notes from Iteration.espresso, a 589-page hardcover e-book that compiles all the information, roast profiles, tasting notes and extra experiments from the Cultivar Venture. 

Hoos and Iteration.Espresso, in the meantime, are planning on some further deep digging into different corners of the espresso world.

Mentioned Hoos, “Subsequent my analysis switches gears to start focusing extra on modulating darker roasts, and starting to discover non-arabica species of espresso with the identical rigor I’ve arabica.”

Feedback? Questions? Information to share? Contact DCN’s editors right here. For all the newest espresso trade information, subscribe to the DCN publication. 

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