Sensory evaluation of coffee
International Coffee Organisation

The subject of this book are the factors affecting the quality of coffee brews and the techniques used to assess the sensory characteristics of coffees subjected to different methods of processing and preparation. Sensory investigations are described for assessing the effects of different cultivars and varieties; harvesting methods; wet and dry processing methods; roasting; grinding; concentration; water quality; and brewing conditions. The text includes vocabulary used in sensory descriptive tests, and results of sensory profiles for different varieties of coffee