The Sensory Evaluation of Coffee: Sensory Science Principles in Action

Welcome to Roast Magazine Audio Articles. Roast focuses on coffee from a technical perspective, covering the art, science and business of coffee roasters. Presenting: "The Sensory Evaluation of Coffee: Sensory Science Principles in Action" by Olivia Auell and Jean-Xavier Guinard. This article originally appeared in Roast Magazine's September/October 2019 issue. To subscribe to the print edition of Roast or purchase a copy of past issues, visit roastmagazine.com. This audio article was narrated by Lily Kubota, recorded and produced by Upright Recording Studio, and published by Roast Magazine.