The Specialty Coffee Association (SCA) released the Coffee Sensory and Cupping Handbook, which aims to be a guide to the complexities of coffee and sensory science. With the handbook, which augments the new coffee flavour wheel also released earlier this year, coffee professionals will find new tools to help them define and describe coffee in a practical way.
The Handbook is written by Dr Mario R. Fernández-Alduenda, a Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.
It is no exaggeration to say the speciality coffee industry is founded on the concept of flavour. And since flavour is perceived by the senses of smell and taste, the concept of sensory evaluation, communication, and understanding is critical to the skill set of any coffee professional and is essential to any coffee business.
Originally, the quality of coffee was determined by its appearance, origin, and presence of defects, but as a result of the introduction of cup testing, it became clear that relying on these elements alone cannot determine taste. Additionally, to presenting a compilation of scientific advancements in sensory science and updating the Coffee Tasters’ Flavour Wheel, this handbook is designed to be easily understood by coffee professionals.
The purpose of this book is not only to impart a grasp of basic sensory science and the tools used by coffee professionals but also to assist them in understanding the specific needs of the coffee trade so that they can better recognise the value of their products.
The print edition officially became available for early release on International Coffee Day, October 1st, at the Specialty Coffee Expo in New Orleans. Both print and digital editions will officially launch in late October in the SCA Store.
