Qualifications and References for Paul Songer,
Sensory Analyst Trainer and Coffee Specialist:

Paul Songer has been cupping coffee professionally for over 20 years. He began his career at Allegro Coffee Company, a medium-sized wholesale specialty roaster in Boulder, Colorado, eventually rising to the position of Manager of Training and R & D. One of the main duties in this position was conducting cupping trainings for retail sellers of Allegro’s whole bean products. Other responsibilities included cupping samples with sales staff and potential customers and internal training of sensory panels.

In 1998, Songer took the position of Director of Coffee Operations at Coffee Analysts, an independent lab specializing in the sensory, chemical, and physical analysis of coffee. Relevant duties in this position included training the sensory panels, product development, design of quality control programs for customers, and determination of flavor attributes of products with customers. Songer continues to be affiliated with Coffee Analysts on a contract basis while working independently on special projects.

In 2002-2003, Songer formally studied sensory analysis at the University of California at Davis, completing requirements for a certificate in sensory analysis with a 3.7 grade point average. He has served for 3 years on the Technical Standards Committee of the SCAA and is completing a water quality manual for brewing coffee for the SCAA. He has had several articles on coffee published and made various presentations at SCAA conventions.