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CQC 4.02 Defining Flavour

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Aroma ‘Aroma’ refers to what can be perceived by the olfactory system, which in coffee consists of at least 700 different volatile components, as we learned in Lesson 3.01. In The Coffee Cupper’s Handbook, Ted Lingle identifies four times at which coffee aroma may be perceived: in the smell of the dry grounds, in the […]

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