Handbook for sensory evaluation and cupping of coffee
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Concept of Flavour – 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 advancements in sensory science and combines them with cupping methods developed by SCA as well as new advancements in flavor description, such as the recently revised Coffee Tasters' Flavour Wheel.
Features:
- Scientific Basis: Based on three decades of research in sensory science exploring human perceptions of smell, taste, and mouthfeel.
- Practical Guide: Offers an accessible and practical guide to understanding the complexity of coffee and sensory science.
- Updated Information: Includes new insights into flavor description and cupping, as well as practical applications for coffee professionals.
Product Details:
- Exclusive to Europa: Available only in the European market.
- Target Audience: 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 flavor, and this handbook is an indispensable tool for anyone looking to master the art of understanding and communicating the nuances of coffee.
