The aim of this book is to provide coffee professionals with a firm knowledge of the principles of sensory science and methodology in an accessible and practical way. It covers the intermediate level of the SCA's Sensory Curriculum (https://sca.coffee/education/coffee-skills-program) with the main focus on discriminative testing.
The author, Ida Steen, is a sensory scientist at Copenhagen-based specialty coffee Academy, CoffeeMind. She spends her time teaching, consulting and researching the sensory aspects of coffee. Ida has a background in food and sensory science from the University of Copenhagen and is currently doing research with a focus on exploring the best training methods to improve sensory skills in coffee tasting. She is an authorised SCA Trainer of Sensory Skills.
Ida would like to acknowledge Jesper Alstrup for his contribution to this book, especially on the subject of sensory methodologies and the aroma and flavour development in coffee, Jesper has a background in food and sensory science from the University of Copenhagen, and is an authorised SCA Trainer of both Sensory Skills and Roasting. He conducts research and consultancy projects in the areas of sensory evaluation and roast profile development.