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CQC 4.03 Defining Flavour — Cont.

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AcidityAcidity’ may be scored by intensity, quality, or both. For ‘intensity’, the SCA and COE forms ask cuppers for a numeric rating, but for ‘acidity’ they ask cuppers to rate by quality. According to the COE protocol, negative acidity might be described as ‘harsh’ or ‘tart’, and positive acidity might be ‘refined’ or’ snappy’. […]

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