Last year, the SCA began assessing its cupping methodology, aiming to evaluate its performance and better integrate modern sensory science techniques into the protocol. Learn about the status of the assessment, and potential improvements to future cupping protocols.

About the speaker

Peter Giuliano is the Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association. With more than 30 years’ experience in the coffee trade, his focus now is on promoting research and scientific inquiry on coffee, and bringing evidence-based insights to the coffee industry.