CQC 4.06 Recap and Glossary

Recap We divide the sensory elements of coffee into three categories: olfactory, gustatory and tactile.  Each of these categories each have three subsections relevant to coffee cupping. The olfactory elements are aroma, flavour, and aftertaste.  The gustatory elements are acidity, sweetness, and bitterness.  The tactile elements are weight, texture, and afterfeel.  When scoring coffee, a […]
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