The terms of coffee flavor wheel are explained in detail to teach you how to look at coffee flavor wheel.

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Coffee taste wheel is a professional tool for comparing the aroma, taste and taste of individual coffee. This article gives a detailed explanation of the terms mentioned in this flavor wheel, which is of great reference value.

Flavor (flavor):

It is the overall impression of aroma, acidity and mellowness, which can be used to describe the overall feeling of a certain kind of coffee. For example, this coffee has a unique flavor, or it has the flavor of white chocolate.

Acidity (acidity)

It is the sour common to all coffee that grows in high places. Strong taste. Unlike bitter or sour (sour), it has nothing to do with pH.

Body (alcohol):

It's the taste of brewed coffee after drinking. The change of mellowness can be divided into light, medium, high, fat, and even some Indonesian coffee is as thick as syrup. Other reference adjectives include bland (light)-coffee grown in lowlands is usually light in taste; coffee with insufficient powder and too much water will have the same light effect.

Aroma (odor):

The smell and aroma of brewed coffee. The adjectives used to describe aroma include caramel, carbon roast, chocolate, fruit, grass, malt, rich, rich, spicy, etc.

Soft (soft):

Often used to describe the mild taste of low-acidity coffee.

Spicy (Xiangxin):

Of a flavor or smell reminiscent of a particular spice. For example, Indonesian highland coffee (especially old coffee) has a cardamom smell, while Guatemala Antigua coffee has a pepper-like spice, which can be described by the word spicy.

Wild (wild):

Describe coffee as having extreme taste characteristics that remind you of the vast grasslands of Africa.

Sweet (sweet):

It is a commonly used adjective to describe coffee without sharp flavor.

Strong (strong):

In terms of popular usage, strong describes the strong flavor of deep-roasted coffee.

Tangy (Xin lie):

Similar to the sour taste of fermentation, it is almost like fruit in nature, and it also has something to do with the taste of wine. Coffee grown in Costa Rica usually has a pungent flavor.

Winy (wine flavor):

Describe a charming taste reminiscent of wine, while colleagues contain fruit-like acidity and lubricating mellowness. Kenyan coffee is the best example of wine flavor.

Sour (acidification):

This sense of taste can only be produced on both sides of the tongue, which is characteristic of lightly roasted coffee.

Briny (salty):

After brewing, if the coffee is overheated, it will produce a salty taste.

Bitter (bitter):

Bitterness is a basic sense of taste and is also the usual taste of coffee. The bitterness of deep-roasted coffee is deliberately created, but if the coffee is particularly bitter, it may be due to the excessive use of coffee powder.

Exotic (uniqueness):

Describe coffee with its unique aroma and special flavor, such as flowers, fruits and spices.

Mild (mild):

It means that some kind of coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.

Earthy (aroma of the soil):

It is usually used to describe spicy coffee with earthy flavor. Sometimes people say it is a kind of earthy smell. But this adjective is not derogatory, dried coffee beans usually have this flavor, and it is precisely the special taste that many people pursue.

Mellow (aromatic alcohol):

It is an adjective for coffee with low to medium acidity and good balance.

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