CQC 3.0 What’s in Chapter 3?

الرجاء إنشاء حساب ل دورة قبل البدء بالدرس

  • In chapter three we explore how the sensory experience of cupping coffee is affected by contact time and beverage temperature.
  • We look into the physiology of taste and discover how the olfactory gustatory systems deliver information to the brain. 
  • Through interview with sensory scientists, we find out why متذوقي القهوة aspirate (slurp) when they cup and how this affects our perception of flavour.



نهاية 3.0

العودة إلى: ضبط جودة القهوة - (قيد الترجمة) > How to Cup

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