Sensory Identification of Coffee: about Coffee Flavor training methods Coffee sensory Identification

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The American Fine Coffee Association (SCAA), the symbol of the boutique coffee industry, designed the "Coffee Flavor Wheel" (Coffee Taster's Flavor Wheel), which was updated for the first time in 21 years at the beginning of this year. The revision of the new edition of Flavor Wheel is based on the World Dictionary of Coffee sensory Research (The World Coffee Research Sensory Lexicon). This masterpiece brings together the wisdom of dozens of experts and scholars from different fields such as sensory science, coffee procurement and coffee roasting. With the coordinated guidance of SCAA and the cooperation of the World Coffee Research Association (WCR), experts updated and adjusted the Flavor Wheel for the first time. This is the largest special study on coffee taste in human history, and the taste types and technical terms covered by "Flavor Wheel" have been effectively supplemented. This new "flavor wheel" will completely subvert the overall development of the coffee industry and the application of coffee taste.

Any cafe that prides itself on its boutique will have a picture mounted on the wall with a plaque.

In fact, the flavor wheel doesn't make more sense until you learn to interpret the flavor of a cup of coffee more accurately, because most people don't know why to taste a cup of coffee and how to taste it. The flavor wheel can better help us build a memory bank of coffee flavor, help us distinguish the taste of coffee, and distinguish between good coffee and bad coffee.

Before tasting boutique coffee for the first time, what we need to understand is that the training of taste, or memory, improves our discrimination. This is the result of the joint operation of vision, smell and taste. While you have a tiger in your heart, let the tiger in your heart learn to sniff the rose.

So, here comes the question again: what are the requirements for tasting coffee?

There are always a lot of mandatory requirements, such as many people who have been there to tell you, just drink more. Drink, drink, vomit, throw up and continue to drink, drink endlessly. . Let's just say, you're thinking too much.

The truth is, keep drinking and remembering. It takes a process of accumulation. The so-called accumulation process is also a painful training process, spending a lot of money, using a lot of time, with a certain amount of quantity to achieve a qualitative leap.

Smell is a volatile substance, invisible, can not be touched or seen, can only approach it and feel it. Remembering the smell of your surroundings is an exercise that needs to be accumulated in daily life. Usually, we should consciously remember the smell of the surrounding living environment: tarmac roads, gardens, woods, seasoning cans in the kitchen, vegetable markets, and so on. The purpose of this exercise is to classify all kinds of aromas-floral, fruity, nutty, balsam, scorched odor, etc. Finally, you can understand the common characteristics of each odor type.

Memory is the persistence of psychology in time. In the process of tasting, no matter perception, discrimination, identification, and comparison, memory is inseparable from memory.

The brain receives information ➡️ for comparison, ➡️ analysis of ➡️ memory (the whole process)