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Coffee library · Topic

Sensory science

Tasting, perception and a shared vocabulary for quality.

Brewing14 Espresso2 Roasting8 Sensory science10 Production8 History & culture4

Published references

Brewing · 2025 Water for Coffee Maxwell Colonna-Dashwood, Christopher H. Hendon Maxwell Colonna-Dashwood and Christopher H. Hendon connect water composition, measurement and treatment with practical coffee brewing. Why it belongs here. Water makes up most of every brewed cup, yet its chemistry is often treated as secondary despite its decisive effect on extraction and flavor. Brewing · 2018 The 2018 SCA Water Quality Handbook Marco Wellinger, Samo Smrke, Chahan Yeretzian Marco Wellinger, Samo Smrke and Chahan Yeretzian connect water-quality measurement and treatment with extraction, sensory results and equipment care. Why it belongs here. It gives coffee professionals a focused framework for treating water as a variable that affects both the cup and the brewing system. Brewing · 2001 Coffee: A Guide to Buying, Brewing, and Enjoying Kenneth Davids A fifth-edition consumer reference that joins practical preparation with origin, sensory language and specialty-coffee culture. Why it belongs here. It documents an influential bridge between early specialty coffee and the informed home consumer at the turn of the century. Sensory science · 2021 Coffee Sensory & Cupping Handbook Mario R. Fernández-Alduenda, Peter Giuliano An approachable professional bridge between smell, taste and mouthfeel research and the everyday design and interpretation of cuppings. Why it belongs here. It updates the intellectual foundation of coffee tasting, while later CVA standards show that the industry's official evaluation system continued to evolve. Sensory science · 2011 The Coffee Cupper's Handbook Ted R. Lingle The 2011 fourth edition organizes flavor evaluation, defect language, sample preparation, training tools and attribute scaling into a professional method. Why it belongs here. It helped give specialty coffee a shared sensory vocabulary, but its historical categories and scoring forms should not be confused with current SCA standards. Production · 2017 The Craft and Science of Coffee Edited by Britta Folmer Twenty specialist chapters connect agricultural, economic, technical and sensory knowledge across the complete coffee value chain. Why it belongs here. Its unusual breadth shows how decisions made at origin, in processing, during roasting and at preparation interact rather than existing as separate crafts. Espresso · 2004 Espresso Coffee: The Science of Quality Edited by Andrea Illy, Rinantonio Viani Specialist chapters connect the coffee plant, roasting, grinding, machine engineering, extraction chemistry and sensory evaluation. Why it belongs here. Few books explain the entire espresso system with this depth or make the links between agricultural, chemical and mechanical variables so explicit. Roasting · 2015 Modulating the Flavor Profile of Coffee: One Roaster's Manifesto Rob Hoos A concise manifesto links controllable sections of a roast profile with recurring sensory trends observed across many production roasts. Why it belongs here. It made intentional profile modulation widely discussable while remaining candidly one roaster's model rather than a universal scientific law. Production · 2022 Green Coffee: A Guide for Roasters and Buyers Chris Kornman The book follows unroasted coffee from plant and process through physical and sensory evaluation, logistics, storage and the decisions of roasters and buyers. Why it belongs here. It treats green coffee as a changing agricultural material rather than a neutral input and gives roasting and purchasing teams a shared technical vocabulary. Production · 2020 Quality Determinants in Coffee Production Edited by Lucas Louzada Pereira, Taís Rizzo Moreira Nine specialist chapters connect farm and post-harvest variables with the chemical, microbial and sensory evidence used to discuss quality. Why it belongs here. It treats quality as an interacting production system rather than assigning a fixed share to origin, processing or roasting in isolation.

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