Co-authored by Dr.Mario R. Fernández-Alduenda and Peter Giuliano, this first edition expands on the Coffee Cupper’s Handbook, written by Ted R. Lingle, published in 1986. The handbook collates 30 years of scientifica dvancements in the field of sensory science—which seeks to understand human perceptions of smell, taste, and mouthfeel. The goal of the handbook is to educate sensory professionals on the basics of sensory science and the sensory tools used in any coffee profession. It is also intended as a guide for coffee sensory scientists to understand the unique needs and tools of the coffee trade, and to provide a bridge between the coffee sensory community and the broader sensory community. For more information contact Tess Burnton, SCA, press@sca.coffee.
Specialty Coffee Association publishes Coffee Sensory and Cupping Handbook
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