[SCAA Coffee Flavor Wheel] Why new wheels? What is the function of flavor wheel?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
[SCAA Coffee Flavor Wheel] Why new wheels?
SCAA's coffee flavor wheel can be seen in many cafes. Just last week (mid-January 2016), SCAA launched a new flavor wheel; the original flavor wheel was launched in 1995 and has been in use for 20 years.
Why did SCAA launch a new flavor wheel? The following is a brief excerpt from the note "What it Means to Reinvent the Coffee Flavor Wheel" by Ric Rhinehart, the current executive chairman of SCAA:
In 1995, some flavors had not yet been defined in the sensory science community, such as Umami; over the past 20 years, sensory science (Sensory Science) has been improving.
The traditional coffee flavor falls in the 8-11 o'clock position of the flavor wheel (cocoa and nuts), while in recent years coffee prefers the 12-3 o'clock position (flower and fruit tone).
Coffee preference is subjective, whether it is 8: 11 or 12-3 o'clock, it is positive (good) tonality, as long as you like it, but some tonalities should be unpleasant, such as musty taste (musty, skunky), is negative flavor.
The new version of the poster is expected to hit the shelves in February 2016. the following pictures show the flavor wheels of the new (top) and old (bottom) versions respectively:
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What is the function of the flavor wheel? How was the flavor wheel born? What's the concept?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) what is the role of the flavor wheel? How was the flavor wheel born? What's the concept? In the 2016 SCA Chronicle, Emma Sage, the association's coffee science manager, and Hanna Neuschwander of the World Coffee Research Institute take you on the back of the new flavor wheel.
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