There are a ton of factors that influence the flavor of coffee. Some of the most significant factors happen during the roasting process. Todays guest, Rob Hoos is author of the book Modualting the Flavor Profile of Coffee, a book that breaks down and explores those elements inherent in the roasting process. In this episode we talk about the book, his perspective on the roasting industry, the relationship between production and the shop, how the water and ratio you use in brewing may be giving you an inaccurate view of other roaster's coffees, how best to give feedback to the roaster, and  how 83 point coffees can save the world. There's a lot more and I hope you enjoy this conversation with the great, Rob Hoos!    www.Hoos.coffee Rob's Instagram Rob's Twitter SCA Library Illy Chemistry of Quality Coffee Technology by Michael Sivets  Water Quality Map