Good Folks, Doing Good Work Cast
Sep 3, 2026 · 57 min · 13 segments
I had the privilege of chatting with Rob Hoos, the Principal Consultant behind Hoos Coffee Consulting.His coffee journey began during college in Cincinnati, Ohio where his interest in roasting was…
Rob HoosGuestLukeHost
I can just literally drive it from my computer if somebody's new to the rowist and so I'll be on zoom and then driving their roaster for them.
The assumption is that you have to be, you're a roasting, so you have to be in person.
It's a physical product.
We're in a factory making green brown.
So like you have to be there.
So I get why it wouldn't be intuitive to, to think in that way.
What have you learned from doing exclusively remote consulting about roasters specifically?
the people.

Most people feel really alone and like they're the only ones with the questions and these types of questions.
Yeah.
What are the three most common questions you get?

I'll do the three most common questions, but then I'll tell you one of the most common things I hear people say.

And it is that most people are really apologetic when they first get on with me because they're not roasting really high end coffees.

As a consultant, I primarily work with people who are doing stuff like that and occasionally will be working on their really high-end specialty coffees and stuff like that.

And so I think people feel like a lot of aloneness or like they're doing something wrong because their market won't let them have coffees the way that they think they should.

And you could probably speak to this a lot more, but the very casual thing that I'll usually say to people is, you know, just remember when you're seeing people promote stuff on social media, it doesn't mean that that's all that they're selling.

I can just literally drive it from my computer if somebody's new to the rowist and so I'll be on zoom and then driving their roaster for them.
The assumption is that you have to be, you're a roasting, so you have to be in person.
It's a physical product.
We're in a factory making green brown.
So like you have to be there.
So I get why it wouldn't be intuitive to, to think in that way.
What have you learned from doing exclusively remote consulting about roasters specifically?
the people.

Most people feel really alone and like they're the only ones with the questions and these types of questions.
Yeah.
What are the three most common questions you get?

I'll do the three most common questions, but then I'll tell you one of the most common things I hear people say.

And it is that most people are really apologetic when they first get on with me because they're not roasting really high end coffees.

As a consultant, I primarily work with people who are doing stuff like that and occasionally will be working on their really high-end specialty coffees and stuff like that.

And so I think people feel like a lot of aloneness or like they're doing something wrong because their market won't let them have coffees the way that they think they should.

And you could probably speak to this a lot more, but the very casual thing that I'll usually say to people is, you know, just remember when you're seeing people promote stuff on social media, it doesn't mean that that's all that they're selling.
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