Re-inventing the Coffee Taster's Flavor Wheel

Are you wondering how to describe that pour-over you made with the new light roast Peruvian beans you just bought? Is that Hazelnut you are tasting? A hint of Nutmeg? Or maybe it is not tasting too good. Is that a Petroleum taste you detect?

Well have no fear, the Specialty Coffee Association of America has just re-issued the Coffee Taster's Flavor Wheel to help you find just the right descriptors. This the first refinement of the Flavor Wheel in over 20 years. This is the result of a collaborative effort that the SCAA is quite proud of.

The publication of the WCR Sensory Lexicon and the SCAA/WCR Flavor Wheel is the culmination of over three years of scientific research and collaboration within the specialty coffee community. Dozens of research scientists, sensory experts, coffee tasters, and roasters have collaborated on this project, and it is the most compelling result yet of collaborative coffee science in action. We couldn’t be prouder to celebrate this important milestone in coffee research.

The new Flavor Wheel is available from the SCAA Store if you would like to put a poster up in your kitchen.

Michael Liss