Sensory Perception and Tasting

In the specialty coffee industry, “cupping” is the universal language. It is the standardized method used by producers in the […]

In the lexicon of specialty coffee, “acidity” is a term of praise, while “bitterness” is often a warning sign. Yet,

In my three decades as a sensory evaluator, I have witnessed a curious phenomenon in almost every cupping lab from

In the world of professional coffee evaluation, the experience of drinking a cup doesn’t end when the liquid leaves your

In my thirty years of working with coffee, I have stood at hundreds of cupping tables across the globe. I’ve

In the world of specialty espresso, the “crema”—that thin, golden-brown layer of micro-bubbles on top of the shot—is often viewed

When we evaluate a coffee, our first instinct is to look for flavor—notes of chocolate, berry, or jasmine. However, there

In the specialty coffee industry, “cupping” is the universal language of quality. It is the standardized method used by producers