The Basics of Cupping Coffee 2nd Ed by Ted R. Lingle
Cost vs. Value
I love coffee
Would Buy Again:
Similar Items Owned:
lots of other coffee books (duh...)
Must have reference for any home roaster or serious afficionado
Positive Product Points
Short but excellent description (step by step) of cupping techniques and procedure for evaluating coffee. Detailed Glossary of Tasting Terminology.
Negative Product Points
Slightly over priced at $10.95 for 32 page pamphlet.
Purchased through SweetMarias.com for $10.95
Put out by the Specialty Coffee Assn of America - by Ted R. Lingle (c1993 paperback)
As a new home roaster, i‘ve found this book excellent and highly informative even though i have yet to do any cupping. At only 32 pages there is a lot of info packed in here:
Very exact description of sample preparation and How to evaluate coffee characteristics such as fragrance, aroma, taste, nose, aftertaste and body (4 pages)
Classification of Coffee Flavor terms (3 pages)
Coffee Flavor Profile (graph - 1 page)
Breakdown of Coffee Flavor Chemistry (1 page)
Last but not least, the part I found most useful; the Glossary of Tasting Terminology. Definitions consist of a few lines for each entry but are quite helpful to understanding these words in relation to coffee tasting.
Example Quoted from Book:
Nippy: *A secondary coffee sensation characterized by a predominantly sweet, nipping sensation at the tip of the tongue. Caused by higher than normal percentage of acids being sour. Typified by a Costa Rica SHB coffee.
Overall, i have found this most helpful in trying to match what i am tasting to the words that describe these tastes. _______________________________ ______________________________ 12.29.01 Follow up: When I purchased this I was not aware that this was a scaled down version of the complete cupping manual. I have not yet seen the *complete* version, but you may wish to check into it.