Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach
Coffee Science for CoffeePreneurs by CoffeeMind
00:00
Enhancing Coffee Tasting Through Sensory Methodology
This chapter explores the development of a sensory methodology software aimed at improving communication in coffee tasting. The speakers reflect on an experiential session addressing calibration challenges among diverse team members and the subjective nature of flavor perception. Additionally, they discuss the logistics and experiences of organizing coffee cupping events that foster better evaluation and client interactions.
Play episode from 46:19
Transcript
