具體描述
The Coffee Cupper's Handbook deals with the basics of flavor chemistry and how the aroma, taste, and body of the coffee beverage relate to chemical make up, type and intensity of the components, and temperature and cooling of the various flavor compounds found in coffee.
著者簡介
In 2006 after 15 years of service to SCAA, Mr. Lingle retired from his position as Executive Directive of SCAA to become the new Executive Director of the Coffee Quality Institute (CQI), a non-profit foundation established by SCAA in 1996.
圖書目錄
Section One: Evaluation of Coffee's Flavor
Section Two: Flavors Taints and Faults
Section Three: Cupping Methods
Section Four: Attributes Scaling
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一定要閱讀的咖啡書籍之一，對係統的理解杯測很重要。
评分一定要閱讀的咖啡書籍之一，對係統的理解杯測很重要。
评分一定要閱讀的咖啡書籍之一，對係統的理解杯測很重要。
评分一定要閱讀的咖啡書籍之一，對係統的理解杯測很重要。
评分一定要閱讀的咖啡書籍之一，對係統的理解杯測很重要。
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