This condensed version of the SCAA Coffee Cupper's Handbook offers a concise, practical, and useful overview of the cupping process. Author Ted R. Lingle guides the reader through the essentials of fragrance, aroma, taste, aftertaste, and body characteristics.
This condensed volume also includes a classification guide to the terminology of olfaction, gustation, mouthfeel, taints, and faults, and provides a detailed glossary of descriptors with multiple reference definitions.
A Specialty Coffee Association of America Handbook
Author: Ted R. Lingle
Paperback: 40 pages, 5.5” x 8.5"
Publication: 2011, Fourth Edition
Recommended reading for SCAA subject areas: Coffee Grading and Evaluation, Coffee Business, Coffee Preparation, and Coffee Roasting and Processing.
Coffee Cupping: An Overview
Evaluating Coffee Characteristics
Classification of Coffee Flavor Terms
Composite Industry Glossary of Tasting Terminology
was last modified: January 19th, 2019 by Nick Green