Coffee Sensory & Cupping Handbook – SCA

Exploring Coffee Flavors: A Must-Have Handbook Dive into the world of coffee with the new “Coffee Sensory and Cupping Handbook” by Dr. Mario R. Fernández-Alduenda and Peter Giuliano. This handbook is a treasure trove of knowledge, combining 30 years of sensory science with expert cupping techniques. Sensory science is all about understanding how we perceive smells, tastes, and textures. This book blends these insights with the latest in coffee tasting, including the updated Coffee Tasters’ Flavour Wheel. It’s the most thorough guide yet on coffee flavors and sensory science. Perfect for anyone in the coffee industry, this handbook makes the complex world of coffee flavors easy to understand and apply. It highlights the importance of flavor in specialty coffee and the crucial role of sensory evaluation in the coffee business. Whether you’re a seasoned professional or just passionate about coffee, this handbook is an invaluable resource for enhancing your understanding and skills.