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Have you ever been interested to know how we come up with all of the tasting notes within coffee?
Our sensory analysis of coffee is a process of experience and training. This sensory lexicon lays out the maps of aromas and sensory analysis techniques used to train your skills as a Q Grader of Specialty Coffee.
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.
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