Use this handy, descriptive graphic—the Counter Culture Coffee Taster’s Flavor Wheel—to identify the various flavor notes in your coffee-tasting adventures. Interactive Coffee Taster’s Flavor Wheel, based on Coffee Taster’s Flavor Wheel ( ) and World Coffee Research Sensory Lexicon (first edt. ). from SCAA Defects. Handbook: (p. 4). FULL BLACK. Effect on cup quality: Ferment or stinker taste, dirty, moldy, sour, phenolic taste. Causes: Agricultural.
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Now turn to the wheel.
Start at the Center: When you click wheel it will show corresponding “flavor card”. For example, the Smoky attribute has three references: With a knowledge of the Lexicon Attributes in mind perhaps even having referenced an attribute or two taste a coffee and start in the center again, working your way out to a specific attribute. Sometime the same reference is used for more than one attribute.
Every attribute in the WCR lexicon has a reference, and many of these references are readily available in supermarkets and from online sources. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees.
Study the Colors Our visual sense is strongly connected with our other senses, and the way foods look give us important cues to how they are likely to taste. whee
In certain contexts, therefore, focusing on common language—illustrated in the wheel—is just the thing for those who seek to communicate about coffee. Parent category located closer to the center. We are eager to explore new techniques and ideas! The wheel is meant to be beautiful, like the greatest coffees can be.
How to use it?
Although the vast majority of flavor wheel users will not be trained in this methodology, the lexicon can still be used to define the attributes represented on tzsters wheel.
Use your Words The great thing about these tools is that they form a foundational common language for coffee tasters. For each attribute, references are provided that serve as the standard against which that attribute is measured. References may be used to evaluate either flavor or aroma or bothas indicated.
Each reference is given an intensity score on a scale of 1 to 15, and is labeled as either an aroma or a flavor reference.
Taste some Coffee The flavor wheel can be used either in casual tasting or professional coffee cupping.
Coffee Taster’s Flavor Wheel
If two attribute cells are connected, it means that the professional tasters in our research thought of these attributes as being closely related, and if there is a gap, that means the tasters thought of them as being slightly less closely related.
For now, just marvel at the possible complexity of coffee. The existence of an industry-standard wheel means that all coffee professionals can study a common document, have it in our tasting labs and shops, and base our communication on a shared set of terms.
But others might have two or three or even four. Notice the coffee and its flavors. Where Are the Defects? Let the words wash over you, and soak it in.
For this reason, we often use visual terms to describe flavor: Start at the Center Again With a knowledge of the Lexicon Attributes in mind perhaps even having referenced an attribute or two taste a coffee and start in the center again, working your way out to a specific attribute.
The great thing about these tools is that they form a foundational common language for coffee tasters. Each reference includes instructions for preparation, including serving instructions. Here are a few tips on how to use the wheel properly. Each attribute has a definition that clarifies and describes what the attribute name means. The taster can stop anywhere along the way, but the farther outward the taster works, the more specific the description might be.
The lexicon is a tool for sensory panels trained in descriptive analysis, but offers a great source of information for the professional taster.
Interactive Coffee Taster’s Flavor Wheel
The flavor wheel and lexicon therefore work best in tandem, the taster referencing the lexicon for attribute descriptors and references if needed. Full screen click the wheel. Most flavors, however, are a mixture of the senses: The intensity score is the critical factor that makes the World Coffee Research Sensory Lexicon not just a descriptive tool but a measurement one—it allows evaluators to measure the amount of a given flavor or aroma attribute in a coffee sample.
The intensity score allows evaluators to compare the strength of the attribute in the sample against the strength in the reference s and to assign the appropriate score to the sample. Blackening results from over fermented pigment from micro-organisms. Read the Lexicon The Coffee Tasters Flavor Wheel is based on the World Coffee Research Sensory Lexicona standard set of attributes designed to allow trained sensory panels evaluate coffees for scientific research purposes.
This is the basic function of the wheel, and can be used very simply at that level. Work on your sense memory. As an example, the coffee taster might detect a fruitiness when tasting a coffee from Ethiopia.
The taster can stop anywhere along the way, but the farther outward the taster works, the more specific the description might be.