SCA Coffee Sensory And Cupping Handbook

Specialty Coffee Association

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The handbook is a comprehensive and up-to-date resource for coffee professionals who want to understand the sensory science of coffee. It brings together 30 years of scientific research on how humans perceive smell, taste, and mouthfeel, and combines this knowledge with the latest cupping practices and flavor language developed by the SCA. The handbook is intended to be an approachable and practical guide for anyone who wants to learn more about the complexity of coffee and sensory science.

 In reading, you will learn:
  • Apply sensory science and techniques to coffee: You will learn how to use the most up-to-date tools and techniques to objectively measure the sensory properties of coffee, such as its aroma, taste, and mouthfeel.
  • Understand the history of sensory analysis: You will learn how sensory analysis has become a key component of the specialty coffee industry, and how it is used to evaluate coffee quality, consistency, and traceability.
  • Explore the science of coffee flavor: You will learn about the chemical, physiological, and neurological processes that underlie our perception of coffee flavor.
  • Mitigate bias and error: You will learn how to minimize bias and error in your own sensory analysis practice, and how to ensure that your results are accurate and reliable.
Specifications:
  • Size: 190mm x 240mm
  • 128pg
UPC: R200600

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