Understanding Quality: The SCA’s new Coffee Value Assessment System | Peter Giuliano

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  • Опубликовано: 17 ноя 2024

Комментарии • 1

  • @isaachannigan920
    @isaachannigan920 7 месяцев назад

    Sensory tastes are subjective because it depends on if you like that thing. Some people don't like citrus so a Kenya coffee might be unbearable and they would enjoy a Brazil more because its less acidic and more " flat" so thats why calibration is so important. I like the idea of using real items to describe tastes to others.