Cru del caffè e analisi sensoriale
 This book is addressed to those who - regardless of sex, race and culture- wishes to find emotions through coffee. It’s also for everyone that, for passion or profession, wants to approach the techniques of Sensory Analysis and to be able to describe coffee in a comprehensive and reliable way.

In the first part a range of coffee produced in restricted areas of the planet was taken into account- that are the cru.
For each one the book refers to the land characteristics, the weather conditions, the varieties, the techniques of plant operations, the collection period the green coffee treatment and, finally, the sensory characteristics.

The second part of the book describes the sensory techniques to characterize the origins, also, the learning of judges and tests, tabs and statistical techniques to define the profile  of a coffee with the assessment of the reliability and completeness of the test.

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