SCA Coffee Sensory & Cupping Handbook

Origin

Tasting notes

Description UNLOCK THE SECRETS OF COFFEE FLAVOUR Introducing the Coffee Sensory & CuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. Handbook, A groundbreaking guide from the Specialty Coffee Association (SCA) that distills 30 years of sensory science into one essential resource. Written by Dr. Mario R. Fernández-Alduenda and Peter Giuliano, this handbook blends cutting-edge research with the SCA's proven cupping protocols and the newly refined Coffee Tasters' Flavour Wheel. Flavour is the foundation of specialty coffee—and understanding it is the key to mastering your craft. This handbook empowers baristas, roasters, Q-graders, and coffee entrepreneurs to evaluate, communicate, and elevate coffee quality with precision. What You'll Gain A practical, approachable guide to sensory evaluation Tools to decode aroma, taste, and mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. Language to describe coffee with clarity and confidence Insights that enhance every cupping session Specifications: D urable black cover with gold foil stamped design P remium case sewn binding designed to lay flat when open 90 logbook pages (space for over 1,000 brews) D imensions: L241mm x W159mm x H13mm (L9.5in x W6.25in x H0.5in) Professional grade product made in the USA Shipping & Returns Policy