SCA

The Cupping Attributes Poster – SCAA

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The Cupping Attributes Poster – SCAA

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The Cupping Attributes Poster -SCAA \n \nFrom defining aromas, to the quality of the body, to the overall scoring, \nThe Cupping Attributes Poster offers everything you need to know about cupping coffee. \nAvaialble in PDF Format \nOpen on your computer, ipad, or print out in 8.5 x 11 format \nPoster Size: 458 x 610 mm

The Cupping Attributes Poster - SCAA

\nOur newest education-based poster offers the basics, or 'Cupping 101'. From defining aromas, to the quality of the body, to the overall scoring, \n \nThe Cupping Attributes Poster offers everything you need to know about cupping coffee. \n \nThe Cupping Attributes Poster - SCAA offers the basics for coffee cupping, while providing the perfect gift idea for the coffee lover. \n \nFrom defining aromas, to the quality of the body, to the overall scoring, The Cupping Attributes Poster offers everything you need to know about cupping coffee. \n

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Open on your computer, ipad, or print out in 8.5 x 11 format

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SCA

SCA Flavor Perception in Coffee – Fruity Poster

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SCA Flavor Perception in Coffee – Fruity Poster

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Product ID: R701406

\nPoster Size: 458 x 610 mm

The Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee's flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.

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SCA

SCA Flavor Perception in Coffee – Sour Fermented

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SCA Flavor Perception in Coffee – Sour Fermented

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Product ID: R701405

\nPoster Size: 458 x 610 mm

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SCA

SCA Flavor Perception in Coffee – Roasted

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SCA Flavor Perception in Coffee – Roasted

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Product ID: R701404

\nPoster Size: 458 x 610 mm

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SCA

SCA Flavor Perception in Coffee – Nutty Cocoa Spices Poster

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SCA Flavor Perception in Coffee – Nutty Cocoa Spices Poster

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Product ID: R701403

\nPoster Size: 458 x 610 mm

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SCA

SCA Flavor Perception in Coffee – Green Veg Poster

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SCA Flavor Perception in Coffee – Green Veg Poster

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Product ID: R701401

\nPoster Size: 458 x 610 mm

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SCA

SCA Flavor Perception in Coffee – Sweet Floral Poster

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SCA Flavor Perception in Coffee – Sweet Floral Poster

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Product ID: R701402

\nPoster Size: 458 x 610 mm

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SCA

SCA Green Arabica Coffee Classification System Poster

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SCA Green Arabica Coffee Classification System Poster

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Product ID: POSTER-R702204

\nPoster Size: 458 x 610 mm

Green Arabica Coffee Classification System, also referred to as the Green Defect Poster. Use this as a resource to show your employees or your customers the image samples of the defects that might be present in green coffee and how they affect the grade of coffee.

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SCA

SCA The Coffee Taster’s Flavor Wheel English

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SCA The Coffee Taster’s Flavor Wheel English

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Product ID: PSCAACTFWN

\nPoster Size: 458 x 610 mm

Originally published in 1995, one of the most iconic resources in the coffee industry, the Coffee Taster’s Flavor Wheel, has been the industry standard for over two decades. In 2016, this valuable resource was updated in collaboration with World Coffee Research (WCR). The foundation of this work, the World Coffee Research Sensory Lexicon, is the product of dozens of professional sensory panelists, scientists, coffee buyers, and roasting companies collaborating via WCR and SCA. This is the largest and most collaborative piece of research on coffee flavor ever completed, inspiring a new set of vocabulary for industry professionals.