Coffee library · Topic
Sensory science
Tasting, perception and a shared vocabulary for quality.
Published references
Brewing · 2020
The Study of Coffee
堀口俊英
A structured study of coffee that brings the path from production to preparation and sensory evaluation into one frame.
Why it belongs here.
It treats the cup as the result of linked decisions across the coffee chain rather than isolating brewing from production and perception.
256
Pages
Available in
Japanese
Roasting · 2016
The Science of Coffee: Where Does Deliciousness Come From?
旦部幸博
Eight chapters connect the coffee plant and its history with sensory pleasure, chemical composition, roast transformations and brewing.
Why it belongs here.
It offers a rare Japanese synthesis that makes research legible to general readers while keeping practical coffee questions in view.
320
Pages
Available in
Japanese
Sensory science · 2024
Specialty Coffee Tasting
堀口俊英
A 448-page treatment of sensory evaluation from one of Japan's influential specialty-coffee practitioners.
Why it belongs here.
It adds a substantial Japanese perspective to a field often represented only through English-language protocols and flavor wheels.
448
Pages
Available in
Japanese
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