The Specialty Coffee Association (SCA) has published the first edition of its Coffee Sensory and Cupping Handbook, which expands on the Coffee Cupper's Handbook, first published 35 years ago.
The new handbook will be available through U.S. and EU stores in late October, while an early print edition will be available at the upcoming SCA Expo in New Orleans.
The handbook was authored by SCA technical officer Mario R. Fernández-Alduenda and chief research officer Peter Giuliano, who designed it to be a practical guide to sensory science for coffee professionals.
The authors hoped the book would provide good sensory practices for coffee professionals to reduce bias and error and improve daily sensory work without removing the enjoyment. Fernández-Alduenda and Giuliano added they hoped the book would help sensory scientists view coffee as a unique category with complex flavours and understand the potential for working with thousands of passionate coffee tasters.
According to the SCA, the world's largest professional coffee membership organisation, the handbook collated over 30 years of advancements in sensory science and related it to practical applications such as cupping and flavour communication.
Specifically, the guide addresses the SCA's cupping practices, protocols, and flavour-related tools, such as the Coffee Tasters Flavour Wheel, which received a major revision in 2016.
In a practical sense, the Coffee Sensory and Cupping Handbook would replace the Coffee Cupper's Handbook, which has served as an essential resource for coffee roasters since its first edition.