I’ve been working in coffee for over 16 years, focused on one thing: helping people roast better. I started out behind the roaster and quickly discovered I loved not just the craft, but the challenge of understanding why coffee behaves the way it does. That curiosity has shaped my career—whether I’m roasting, writing, teaching, or consulting.

Through Hoos Coffee Consulting, I help roasters worldwide troubleshoot machines, design spaces, refine roast curves, and gain real control over flavor. My approach blends science and craft: data, testing, and careful analysis, balanced with intuition and creativity.

I’ve written numerous books about coffee roasting like Modulating the Flavor Profile of Coffee and Cultivar: A Practical Guide for Coffee Roasters. Most of all, I love teaching. That’s why I created the Roasting Lab on Circle—a mentor-led, community-driven space where roasters move from trial-and-error to confident, intentional roasting.