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  1. coffeescience.foundationCoffee Science Foundation

    Sensory Analysis of Full Immersion Coffee: Q&A with Peter Giuliano and Lead Author Mackenzie Batali

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    • Peter Giuliano | Boss Wiki | FANDOM powered by Wikia
    • A Glimpse Inside The 2015 SCAA Symposium
    • Q|A: Peter Giuliano — Keeping Current on Coffee Science - STiR Coffee ...
    • Peter Giuliano (2014)

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  3. www.linkedin.com › in › peter-giuliano-02a33575Peter Giuliano - Executive Director - Coffee Science Foundation -...

    View Peter Giuliano’s profile on LinkedIn, a professional community of 1 billion members. Executive Director at Coffee Science Foundation · Experience: Coffee Science Foundation · Location ...

  4. www.youtube.com › watchPeter Giuliano | The Coffee Tasters’ Flavor Wheel: Collaborative...

    Aug 21, 2017 · Peter Giuliano on the story of the collaboration involving two scientific studies, two institutions, three countries, and hundreds of participants that helpe...

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  6. sca.coffee › sca-news › watchThe Power of the Extrinsic | Peter Giuliano | Re:co 2022

    Oct 15, 2022 · The SCA's Chief Research Officer, Peter Giuliano, examines trends in consumer preference research that suggests a coffee's extrinsic attributes play a significant role in coffee choice and enjoyment by specialty coffee consumers.

  7. www.worldcoffeeportal.com › Latest › InsightAnalysisQ&A with specialty coffee guru, Peter Giuliano

    Aug 25, 2023 · Peter Giuliano is Executive Director at the Coffee Science Foundation and Chief Research Officer at the Specialty Coffee Association

  8. sca.coffee › sca-news › watchA New Framework for Defining Specialty Coffee: The Attributes ...

    Feb 18, 2022 · Peter Giuliano introduces a new way to define specialty coffee through the attributes conception.

  9. sca.coffee › sca-news › sensory-analysis-of-full-immersionSensory Analysis of Full Immersion Coffee: Q&A with Peter...

    Nov 16, 2022 · Coffee Science Foundation Executive Director PETER GIULIANO sat down with DR. MACKENZIE BATALI , lead author of a recent milestone study, “Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew,” of the Coffee Science Foundation’s pro.