COFFEE CUPPERS HANDBOOK PDF

Water used for brewing coffee must meet the high standards required for proper extraction of the flavors and aromas inherent in a Golden Cup; the SCAA certification of high-quality, fresh brewed coffee. This handbook is aimed at guiding coffee brewers in the important, yet often overlooked, aspect of water quality control. Author Ted R. Lingle guides the reader through technical terminology, as well as the nuanced sensory experience of sampling coffee flavors. He covers everything including olfaction, gustation and mouthfeel in this comprehensive instructional guide.

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Author Ted R. Lingle takes you through the artful science that is coffee cupping. Lingle guides the reader through technical terminology, as well as the nuanced sensory experience of sampling coffee flavors. Lingle covers everything including olfaction, gustation, and mouthfeel in this comprehensive instructional guide. Clear objectives, goals and pathways to complete the tasks in hand. Not only has it helped me become a better coffee trainer but the SCA constantly challenges my knowledge and has shown me that engaging with others within the community is hugely beneficial for the industry at large.

Sarah Leslie SCA Specialized Instructor Having participated in, been an instructor for and contributed content to the SCA courses over the past 5 years, I believe there is no better training investment for coffee professionals. The information presented throughout the barista, roaster, taster and buyer pathways are both essential and accessible. That this information is delivered by vetted, world-class industry professionals is nothing short of amazing.

Topic coverage was comprehensive and well-organized, and the instructors achieved their aim of imbuing a historical perspective of the roasting process and equipment. However, it was the interaction of the participants that took the course to a whole new level. I came away with lots of ideas to add to my shop.

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