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CQC 3.03 When to Begin Cupping

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  Time and Temperature Brown and Diller, (2016) from the university of Texas report that beverages must be cooled below 71° C to avoid scalding. Similarly, the SCA cupping protocols stipulate that beverages should be cooled below 71° C before cuppers commence their sensory assessment. In the  BH Cupping Protocols, we advise cuppers to commence […]

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