Sensory Perception and Tasting

In the professional coffee industry, “cupping” is the universal language of quality control. It is a standardized method used by […]

One of the most profound revelations for a new specialty coffee drinker is the discovery that coffee can be naturally

The transition from someone who simply “drinks coffee” to someone who “tastes coffee” is one of the most rewarding journeys

When we discuss the art of brewing, we spend a vast amount of time analyzing the bean. We debate the

In the world of professional tasting, the experience of coffee does not end when you swallow the liquid. In fact,

In the world of professional tasting, the experience of coffee does not end when you swallow the liquid. In fact,

In the world of specialty coffee, the experience does not end when you swallow. In fact, for many connoisseurs, the

In my three decades of professional cupping, I have learned that the most important part of a coffee isn’t the

In the specialty coffee industry, “Cupping” is the universal language of quality control. It is a standardized method of tasting

When I first stepped onto a cupping floor in 1996, I felt like an impostor. I watched seasoned importers slurp