Coffee library · Topic
Sensory science
Tasting, perception and a shared vocabulary for quality.
Published references
Sensory science · 2021
The Cupping Handbook: Systematically Tasting, Evaluating and Describing Coffee
Thomas Brinkmann, Nadine Karbach
A German handbook that moves from the purpose and mechanics of cupping to calibration, evaluation systems and structured sensory description.
Why it belongs here.
It treats cupping as a complete measurement practice rather than a tasting ritual, making bias, vocabulary and the intended use of each form part of the method.
116
Pages
Available in
German
Roasting · 2012
Process Technology, Extraction and Key Aroma Compounds in Roasted Coffee
Christof Madinger
Molecular sensory methods connect drying, roasting, extraction and storage with measured key odorants, especially coffee-like 2-furfurylthiol.
Why it belongs here.
It offers primary experimental evidence where practical coffee writing often relies on broad statements about aroma formation and freshness.
269
Pages
Available in
German
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