Is the coffee cup flavor wheel just a reference? the scientific engineering behind the new coffee flavor wheel?

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Front Street-Coffee Flavor Wheel Introduction

The coffee flavor wheel was founded in 1995 by TED LINGLE, former president of the American Fine Coffee Association. Mr. Ringer and others produced. The coffee flavor wheel was born to talk about coffee in a common language, in a way that everyone can understand, and it's made up of different systems. The latest version is from 2014 and has been modified through multiple experiments and scientific comparisons.

And on the left are the flaws in coffee, and these flaws are categorized by the characteristics that we see in coffee when we drink it. For example, in coffee, chemical changes in lipids develop a sweat-like flavor, where lactic acid develops a dairy flavor. The right side of the flavor wheel is commonly used by everyone.

Human taste perception is divided into four basic flavors (sour, sweet, salty, bitter) and then more detailed flavors are separated from the center outward. And then this half is the fragrance part where we spend the most time.

Aroma is divided into three parts: enzymatic, caramelized, dry distillation.

And then each section has categories, subcategories. Finally, there are specific attributes, which total 36 different flavors. Fragrance is partially grouped into five causes, which are:

The first roast, the lighter roast, has more enzymatic flavor. A medium roast coffee has more caramelized flavor. Deeply roasted coffee will have more destructive flavor. So light roast, medium roast, dark roast is clockwise.

The second flavor compound development, enzymatic flavor compounds are developed during coffee growing and processing. Caramelization of flavor compounds develops during baking and occurs after one explosion. Dry distillation flavor compounds developed in the latter part of baking, close to the time of second explosion.

Third, the molecular weight of different substances will be different, and the molecular weight of enzymatic substances on the flavor wheel will be arranged from low to high.

The fourth volatility, because the molecular weight of different enzymatic flavor compounds more volatile, caramelized flavor compounds volatile medium, dry distillation flavor compounds volatile the lowest.

Fifth, because these compounds are volatile, your perception of them changes.

For example: enzymatic, these compounds are very volatile, and when you grind them, you will perceive strong berry, fruit, flower aromas, etc. from fresh coffee grounds. Enzymatic changes are easy to volatilize, so the flavor is easier to perceive when grinding. But caramelization is not easy to volatilize, so water extraction is needed, water flow and extraction will bring out caramelized flavor compounds, almost all coffee in hot water brewing coffee powder will get caramelized flavor. Distillation has the heaviest molecular weight, and you can feel these flavors when you drink coffee, even in the back.

So, these are five reasons why it's important to combine aromatic components. The structure is very clear, there are aromatic parts, different combinations, categories, and specific flavor descriptions. We can clearly see what flavors are flaws, we can see what flavors are good, we can see different flavors and different aromas, all parts are very clear.

Knowledge Point: The famous Counter Culture Coffee in the United States has launched a new Coffee Tasters Flavor Wheel, which is based on the traditional version of SCAA, but is more timely and contemporary.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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