Coffee library · Topic
Sensory science
Tasting, perception and a shared vocabulary for quality.
Published references
Sensory science · 2024
The Tastes of Coffee: Cultivating Your Senses
Pierre de Chanterac, Christophe Servell
A French guide that follows flavor from farm and fermentation to cupping, preparation, comparison and the development of sensory attention.
Why it belongs here.
It makes tasting practical without separating the cup from agriculture and transformation, while arguing against burnt bitterness as coffee's default taste.
192
Pages
Available in
French
Production · 2020
Coffee Quality: The Impact of Post-Harvest Processing
Michel Barel
The book follows quality from competing commercial definitions through dry and wet processing to defects, ochratoxin risk and practical controls.
Why it belongs here.
It makes post-harvest work visible as a sequence of consequential choices, while offering recommendations that can be checked against newer fermentation and storage research.
—
Pages
Available in
French
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