Rob's Experiments! *Secret* UwU

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Rob's Experiments! *Secret* UwU

30.00

Taste limited time experiments presented by Rob Hoos as either part of ongoing coffee research or as experiments roasted for classes both in Portland and abroad.

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Taste limited time experiments presented by Rob Hoos as either part of ongoing coffee research or as experiments roasted for classes both in Portland and abroad.

From the courses he will be teaching next week in Australia, this limited run of 5 samples features roasting defects that are common in the industry. This flight of 5 x 4oz samples is all using one of Rob’s relationship coffees: San Miguel Escobar from near Cuidad Vieja, Guatemala. The roasting defects include:

Tipping: Caused by too high of heat transfer resulting in the scorching of the embryo and a black tip on one end of the bean.

Scorching: Caused by too high of conductive heat transfer resulting in scorched marks appearing on the coffee as it browns. Hard to spot when fully roasted.

Under-Developed: While subjective, this defect is caused when the coffee isn’t fully developed and vegetative off-notes persist.

Over-Developed: Also subjective, this defect is causes when the coffee is held at a low temperature increase for a long period of time causing the coffee to taste flat and have lower perceived acidity.

Baked: As defined by heritage SCAA materials, this defect alludes to (accidentally or intentionally) losing temperature (not a flick, but actual -ROR) which causes issues with the complex sugar browning reactions happening resulting in a starchy, bland-ish, off-flavor coffee.

Availability is limited to 10 sets, so get your order in soon.