SCA Coffee Sensory and Cupping Handbook
C$55.00Price
The SCA Coffee Sensory & Cupping Handbook 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. This handbook empowers baristas, roasters, Q-graders, and coffee entrepreneurs to evaluate, communicate, and elevate coffee quality with precision.
