A sensory framework for milk
Apr 14, 2018
4 minutes
Rob McDonald is Head of Coffee at Zest Specialty Coffee Roasters.
As a licensed Q Grader, I cup coffee on an almost daily basis. I find the cupping process to be an invaluable decision-making tool that enables a precise insight into the quality, flavour traits, defects and potential longevity of coffee.
The Specialty Coffee Association (SCA) cupping standards have become a well-established methodology for evaluating coffee quality and a major contributor to our flourishing specialty coffee industry. The cupping protocol has driven a deeper understanding of flavour influencing factors such as origin, terroir, genotype, processing, roasting, and brewing. However, there is one area of the coffee
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