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Coffee Books (all) - John Roche's Review
Posted: May 11, 2000, 6:56am
review rating: 8.4
feedback: (0) comments | read | write
Coffee Books (all)
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Arrow The Coffee Books (all) has 22 Reviews
Arrow The Coffee Books (all) has been rated 8.56 overall by our member reviewers
Arrow This product has been in our review database since November 30, 2001.
Arrow Coffee Books (all) reviews have been viewed 117,198 times (updated hourly).

Quality Reviews
These are some of the best-written reviews for this product, as judged by our members.
Name Ranking
Carl S Lau 9.20
Carl S Lau 9.00
James Schulman 9.00
Carl S Lau 8.50
John Roche 8.40

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Ratings and Stats Overall Rating: 8.8
Product Reviewed: The Basics of Cupping Coffee 2nd Ed by Ted R. Lingle
Manufacturer: SCAA Quality: 8
Average Price: Varies Usability: 10
Price Paid: $0.00 Cost vs. Value 8
Where Bought: sweetmarias.com Aesthetics 8
Owned for: 1 year Overall 10
Writer's Expertise: I love coffee Would Buy Again: Maybe
Similar Items Owned: lots of other coffee books (duh...)
Bottom Line: 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.

Detailed Commentary

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, ive 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:

*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.

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review rating: 8.4
Posted: May 11, 2000, 6:56am
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