Handbook for sensory and cupping of coffee
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Concept of Flavor – Coffee Sensory and Cupping Handbook
We are proud to present the new Coffee Sensory and Cupping Handbook, created by Dr. Mario R. Fernández-Alduenda and Peter Giuliano. This comprehensive handbook brings together three decades of scientific advances in sensory science and combines these with cupping methods developed by SCA as well as new advances in flavor description, such as the recently revised Coffee Tasters' Flavor Wheel.
Features:
- Scientific Basis: Based on three decades of sensory research exploring human perceptions of smell, taste and mouthfeel.
- Practical Guide: Offers an accessible and practical guide to understanding the complexity and sensory science of coffee.
- Updated Information: Includes new insights into flavor description and cupping, as well as practical applications for coffee professionals.
Product details:
- Exclusively for Europa: Available only in the European market.
- Target group: Ideal for coffee professionals who want to deepen their understanding of sensory evaluation and improve their cupping skills.
The world of coffee is deeply rooted in the concept of taste, and this handbook is an indispensable tool for anyone who wants to master the art of understanding and communicating the nuances of coffee.
