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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Coffee Taster’s Flavor Wheel

Notice the coffee and its flavors. This might help a struggling taster find a descriptor: As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees.

The great thing about these tools is that they form a foundational common language for coffee tasters. Child category located closer to the edge. But others might have two or three or even four. 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. You can cick it. Having identified that flavor, the taster can move back to the center and start again, zeroing in on another flavor, and another, until they feel their description of the coffee is complete.

Coffee Taster’s Flavor Wheel. The lexicon is a tool for sensory panels trained in descriptive analysis, but offers a great source of information for the professional taster. Sometime the same reference is used for more than one attribute. Many references are suggested to be smelled from snifters, which concentrate the aromatics.

Interactive 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 example, the Smoky attribute has three references: More ways to use this wheel will doubtlessly emerge as tasters, teachers, sensory scientists, and coffee professionals engage with and use this tool.


For each attribute, references are provided that serve as the standard against which that attribute is measured. In certain contexts, therefore, focusing on common language—illustrated in the wheel—is just the thing for those who seek to communicate about cofvee.

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 tsaters to a specific attribute.

The most general taste descriptors are near the center, and they get more specific as the tiers work outward. The most general wyeel descriptors are near the center, and hweel get more specific as the tiers work outward. The taster can stop anywhere along the way, but the farther outward the taster works, the more specific the description might be.

Full screen click the wheel. This is the descriptive name given to the sensory attribute taste, smell, or mouthfeel that sensory scientists determined are present in coffee over the course of developing the lexicon. References may be used to evaluate either flavor or aroma or bothas indicated.

It represents a comprehensive, kaleidoscopic picture of coffee flavor.

How to Use the Coffee Taster’s Flavor Wheel in 8 Steps – Specialty Coffee Association News

Each attribute has a definition that clarifies and describes what the attribute name means. The flavor wheel whee, be used either in casual tasting or professional coffee cupping.


With this awareness, we paid special attention to whdel colors on the wheel, trying hard to link the terms with colors that represent the attribute clearly. Keeping in mind that aromatic references noted as such should never be ingested, though flavor references can be, you can taste and smell the references to fasters yourself to those flavors in coffee. Now, look to the neighboring attributes.

Now turn to the wheel. Where Are the Defects? Most flavors, however, are a mixture of the senses: Start at the Center: Work on your sense memory. Prepare the coffee carefully, observing the coffee at different stages: The wheel is meant to be beautiful, like the greatest coffees can be.

We are eager to explore new techniques and ideas! Check out some References Every attribute in the WCR lexicon has a reference, and many of these references are readily available in supermarkets and from online sources. The further the gap extends to the center of the wheel, the less closely related the tasters found the attribute coffwe to each other.

As an example, the coffee taster might detect a fruitiness when tasting a coffee from Ethiopia. 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. The flavor wheel and lexicon therefore work best in tandem, the taster referencing the lexicon for attribute descriptors and references if needed.