{"title":"Books \u0026 Posters","description":"","products":[{"product_id":"what-i-know-about-running-coffee-shops-by-colin-harmon-i02912","title":"What I Know About Running Coffee Shops by Colin Harmon","description":"\u003cp class=\"MsoNormal\"\u003eColin Harmon is a four-time Irish Barista Champion and owner of Dublin's 3fe Coffee, one of the world's most innovative and progressive speciality coffee shops. His work in coffee has extended to roasting, training and consultancy work, as well as developing coffee equipment for the speciality market and beyond.\u003c\/p\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293089214709,"sku":"I02912","price":50.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02912.png?v=1782803185"},{"product_id":"sca-the-coffee-freshness-handbook-i02913","title":"SCA The Coffee Freshness Handbook","description":"\u003cdiv class=\"markdown markdown-main-panel enable-luminous-fast-follows enable-updated-hr-color stronger tutor-markdown-rendering\" id=\"model-response-message-contentr_fb7c65040e252380\" aria-busy=\"false\" aria-live=\"polite\" dir=\"ltr\"\u003e\n\u003cp class=\"MsoNormal\"\u003eThe aim of this handbook is to provide a practical resource for the specialty coffee community while contributing to the body of scientific evidence on coffee freshness of roasted coffee.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the first part of this handbook, we explore relevant studies in the field of coffee science and recent research conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW). Their pioneering research sheds further light on identifying physical changes that can be used to quantify freshness. We then move to a complementary set of experimental studies on sensory perception of freshness and subsequent staling in roasted coffee over time.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn this illuminating member-driven experiment conducted by the Roasters Guild, we learn about the sensory impacts of packaging and aging coffee.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293089280245,"sku":"I02913","price":50.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02913.png?v=1782803184"},{"product_id":"sca-coffee-sensory-and-cupping-handbook-i02914","title":"SCA Coffee Sensory \u0026 Cupping Handbook","description":"\u003cp class=\"MsoNormal\"\u003eWe are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe handbook brings together 30 years of scientific advancements in the field of sensory science—which seeks to understand human perceptions of smell, taste, and mouthfeel—and combines these with cupping practices developed by the SCA and new advances in flavor language exemplified by the recent revision of the Coffee Tasters' Flavor Wheel. It is the most complete and well-researched work on this topic to date, and is intended to provide an approachable and practical guide to the complexity of coffee and sensory science, to any and every coffee professional.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cem\u003e“It is no exaggeration to say the specialty coffee industry is founded on the concept of flavor. And since flavor is perceived by the senses of smell and taste, the concept of sensory evaluation, communication, and understanding is critical to the skill set of any coffee professional and is essential to any coffee business”.\u003c\/em\u003e\u003c\/p\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293089313013,"sku":"I02914","price":50.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02914.png?v=1782803185"},{"product_id":"sca-green-arabica-coffee-classification-system-poster-i02950","title":"SCA Green Arabica Coffee Classification System Poster","description":"\u003cp\u003eA premium educational poster featuring the Specialty Coffee Association (SCA) standard system for identifying and classifying defects in green Arabica coffee beans.\u003c\/p\u003e\n\u003cp\u003ePoster Size: 458 × 610 mm\u003c\/p\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293090328821,"sku":"I02950","price":20.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02950.png?v=1782803185"},{"product_id":"sca-the-cupping-attributes-poster-i02951","title":"SCA The Cupping Attributes Poster","description":"\u003cdiv class=\"markdown markdown-main-panel enable-luminous-fast-follows enable-updated-hr-color stronger tutor-markdown-rendering\" id=\"model-response-message-contentr_822c89c5d5a9b050\" aria-busy=\"false\" aria-live=\"polite\" dir=\"ltr\"\u003e\n\u003cp\u003eEducation-based poster offers the basics, or 'Cupping 101'. From defining aromas, to the quality of the body, to the overall scoring, The Cupping Attributes Poster offers everything you need to know about cupping coffee. \u003c\/p\u003e\n\u003cp\u003eThe Cupping Attributes Poster - SCAA offers the basics for coffee cupping, while providing the perfect gift idea for the coffee lover. From defining aromas, to the quality of the body, to the overall scoring, The Cupping Attributes Poster offers everything you need to know about cupping coffee. PDF Format Open on your computer, iPad.\u003c\/p\u003e\n\u003cp data-path-to-node=\"0,0,0\"\u003ePurpose: A beginner-friendly visual guide to coffee cupping fundamentals, covering aroma identification, body evaluation, and sensory scoring.\u003c\/p\u003e\n\u003cp data-path-to-node=\"0,1,0\"\u003e\u003cmeta charset=\"UTF-8\"\u003ePoster Size: 458 × 610 mm\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293090427125,"sku":"I02951","price":20.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02951.png?v=1782803185"},{"product_id":"sca-flavor-perception-in-coffee-green-veg-poster-i02952","title":"SCA Flavor Perception in Coffee Poster (Green Veg)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eThe Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America (SCAA) and World Coffee Research (WCR), is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees.\u003c\/p\u003e\n\u003cp\u003eThe WCR Lexicon is the largest collaborative research project on coffee's flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.\u003c\/p\u003e\n\u003cp\u003ePoster Size: 458 × 610 mm\u003c\/p\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293090459893,"sku":"I02952","price":20.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02952.png?v=1782803185"},{"product_id":"sca-flavor-perception-in-coffee-sweet-floral-poster-i02953","title":"SCA Flavor Perception in Coffee Poster (Sweet Floral)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eThe Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America (SCAA) and World Coffee Research (WCR), is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees.\u003c\/p\u003e\n\u003cp\u003eThe WCR Lexicon is the largest collaborative research project on coffee's flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.\u003c\/p\u003e\n\u003cp\u003ePoster Size: 458 × 610 mm\u003c\/p\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293090492661,"sku":"I02953","price":20.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02953.png?v=1782803185"},{"product_id":"sca-flavor-perception-in-coffee-nutty-cocoa-spices-poster-i02954","title":"SCA Flavor Perception in Coffee Poster (Nutty Cocoa Spices)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eThe Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America (SCAA) and World Coffee Research (WCR), is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees.\u003c\/p\u003e\n\u003cp\u003eThe WCR Lexicon is the largest collaborative research project on coffee's flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.\u003c\/p\u003e\n\u003cp\u003ePoster Size: 458 × 610 mm\u003c\/p\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293090558197,"sku":"I02954","price":20.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/Flavor-Perception-in-Coffee-_E2_80_93-Other-Fruit-Poster-6.webp?v=1781947061"},{"product_id":"sca-flavor-perception-in-coffee-roasted-i02955","title":"SCA Flavor Perception in Coffee Poster (Roasted)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eThe Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America (SCAA) and World Coffee Research (WCR), is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees.\u003c\/p\u003e\n\u003cp\u003eThe WCR Lexicon is the largest collaborative research project on coffee's flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.\u003c\/p\u003e\n\u003cp\u003ePoster Size: 458 × 610 mm\u003c\/p\u003e","brand":"Al Ameed Experience","offers":[{"title":"Default Title","offer_id":48293090656501,"sku":"I02955","price":20.99,"currency_code":"JOD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0754\/2181\/0933\/files\/I02955.png?v=1782803185"},{"product_id":"sca-flavor-perception-in-coffee-sour-fermented-i02956","title":"SCA Flavor Perception in Coffee Poster (Sour Fermented)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eThe Flavor Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America (SCAA) and World Coffee Research (WCR), is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees.\u003c\/p\u003e\n\u003cp\u003eThe WCR Lexicon is the largest collaborative research project on coffee's flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. 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