The parts that spoke to average coffee-drinkers were very enlightening in terms of understanding tasting notes, distinguishing washed vs. natural process in a way that was very clear, and some practical tips for tasting coffee in a way to get more out of the cup. Other areas of the book got very technical / scientific—like all of the palate exercises and even the physiology of our senses—that felt dry and less engaging. It also feels like the audience is for coffee professionals but you know that she’s intending it for people making coffee at home. As someone who loves coffee, I don’t feel like I was the intended audience for this book, but I definitely took away some things.