About this document

Coffee Cupping: A Sensory Evaluation Guide by Huan Nguyen is a document available to read on EtoBox.

Sensory evaluation, also known as cupping, is the process of systematically evaluating the key characteristics of coffee, including aroma, flavor, aftertaste, acidity, and body. It involves visually inspecting roasted beans and then brewing samples to allow expert coffee tasters to analyze the attributes using their senses. Cupping is an important quality control process used in the coffee industry to ensure coffee meets standards, compare samples, and educate individuals on coffee tasting. It follows a sta

Author

Huan Nguyen

Language

EN