"It's what's in the cup that matters," right? But is that actually true?
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Peter Giuliano introduces a new way to define specialty coffee through the attributes conception.
Read MoreDr. Mario R. Fernández-Alduenda closes the fourth and final session of Re:co 2021 with thoughts on appraising specialty coffee’s attributes.
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We’re thrilled to share with you a new SCA white paper, “Towards a Definition of Specialty Coffee: Building an Understanding Based on Attributes”.
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We are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.
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In 2003, the SCA put forward a Cupping Protocol as a tool to discover a coffee’s value and sensory attributes. We’re revisiting this protocol now and are asking for input from you, our community of coffee professionals and connoisseurs.
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