UNLOCK THE SECRETS OF COFFEE FLAVOUR
Introducing the Coffee Sensory & Cupping 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
