Exploring the Roasting Curve: Part 2 | Nicki Amouri

Sample Roasting: A Philosophical and Pragmatic Approach | Rob Hoos

Roast Summit | Roasting Dark: Investigating Flavor, Texture and Balance in Darker Roasted Coffee

The Reality of Roasting: Being a More Decisive Roaster

Roaster School Online - Ep #1 - Turning Point

Devil in the Details: The Small Stuff of Coffee Roasting | Rob Hoos

Как лучше обжарить кофе | интервью с Робом Хусом

Behind the roast with Willem Boot - Walking the roasting curve

Roast Summit 2022 | Session Three: Tasting the Roast Curve

ДЕНЬ из жизни обжарщика кофе в Согне-фьорде

Rob Hoos

ROEST Webinar: Sample roasting with Scott Rao

Using Rate of Rise to your Advantage in a Production Setting - with Anne Cooper

30. Thermal Shock, Fermentation & Industry Tensions with Juan Pablo Campos from Lohas Beans

Episode 19 - Discussing Coffee Roasting and Flavour Modulation with Rob Hoos

Chasing the Wind: Airflow in Coffee Roasting

How to Roast Coffee: Temperature & Time

RoastID Round 2 Webinar - Time, Temperature, and Roasting Stages with Rob Hoos

Класс кофе: первый крэк, второй крэк, развитие обжарки кофе

Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting

How to Roast Coffee: Essentials for Espresso and Filter Roasts