Here you can find more abstract articles about taste, about sensory issues, and the ideas behind cupping. Under “Brew” we have a category about “how to cup” basically. You don’t need to read this stuff to taste coffee. but it can’t hurt
Green coffee genetics and coffee variety studies that factor for coffee cup quality. This section of PDF coffee research papers for download is broad. It
Tom, Ryan and Dan experiment with a new “exquisite corpse” podcast format… What is an Exquisite Corpse? You know the drawings where you fold the
A primer to the charts and numbers of our coffee cupping profiles This short primer helps explain how coffee scores are calculated and what flavor
Why is bitter a bad word? As a flavor descriptor, “chocolate” seems obvious at first glance. It’s pretty clear what it means, and tastes and
The last version produced by SCAA of their coffee flavor and aroma wheel …you can get these items printed on a poster or cup from
An old article concerning cupping separated screen sizes of roasted coffee to see if there are differences in quality related to coffee bean size. Today
INTERMEDIATE CUPPING Taste Evaluation of Green Coffee Bean Samples Prior to Purchase & Use Presenter: Michael Sivetz, from his SCAA presentation PROLOGUE With so
Nuttiness can be the result of processing, either purposeful or otherwise. It can also be the result of bean density…
Sweet Maria’s Spider Graphs Some call them “spider graphs”. Some call them “radar graphs”. Whatever you call them, they can be useful when deciding on
Bruno and Chiago came by, two real Minieros …ie coffee guys from smack dab in the center of Minas Gerais, Brazil.
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