Coffee library · Topic
Sensory science
Tasting, perception and a shared vocabulary for quality.
Published references
Brewing · 2022
Brewing in a Book
Andrej Godina, Mauro Illiano
Andrej Godina and Mauro Illiano connect coffee, water, grinding, tasting and extraction variables with practical method sheets and video tutorials.
Why it belongs here.
It offers Italian readers a broad professional introduction that treats brewing methods as systems of variables rather than isolated recipes.
160
Pages
Available in
Italian
Sensory science · 2022
Coffee Tasting in One Book
Andrej Godina, Massimiliano Marchesi
A compact Italian guide that moves from sensory physiology and panel methods to cupping, espresso, filter coffee and consumer choice.
Why it belongs here.
It connects formal sensory-analysis tools with Italy's everyday espresso culture and makes room for both analytical testing and personal preference.
160
Pages
Available in
Italian
The whole library, offline
Every recipe here, in your pocket.
All 1018 curated recipes from 129 baristas — filterable by taste, time, and roast, saved offline, with your favorites and tasting notes alongside.
- Works offline — brew anywhere
- Filter by flavor, body, and roast
- Favorites and a tasting log
Free iOS No signup 1018 recipes by 129 baristas
