What is the Flavor Wheel of Fine Coffee? understand the aroma of coffee.

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Introduction to the use of Qianjie-coffee flavor wheel

In addition to looking good, the coffee flavor wheel is actually a real language tool. The senses in coffee are no different from those in daily life. If you can drink today's soup is saltier than yesterday's, you can drink the change of coffee flavor. However, when we try to express the more subtle feelings we experience, a language reference system that helps us break the facial expression becomes necessary; the flavor wheel plays such a role. Understanding how it is produced and its characteristics can help us to use it more effectively.

Two professional sensory test teams, after tasting 105 coffee samples from 14 countries, summed up the various flavors that might appear in the coffee.

The progressive design of flavor wheel provides an advanced direction for beginners. There are three levels from the inner circle to the outer circle: overall flavor, general descriptors and more specific descriptors. It is more effective to start with the innermost directional vocabulary than to force yourself to grasp what others call "peaches" and "jasmine". 9 categories of flavors: "floral", "fruity", "acid and fermentation", "green and vegetables", "sweet", "nuts and cocoa", "spices", "baking flavor", "expansion" is enough to cover most of the flavors that can be experienced in coffee.

Once you can skillfully distinguish these nine flavors when tasting coffee, you can take a step towards a more specific outer layer. At the same time, it is also a reference for each time to find a flavor description, such as "fruity-citrus fruit-lemon", which can make your sensory description more accurate.

The new version of Flavor Wheel is also more specific and appropriate in terms of color and vocabulary. Often, before we experience a certain flavor, a color comes to mind, such as rising yellow, deep plum purple, or cold turquoise. If you follow this color and match it to the flavor wheel, it is easier to lock the scope of the description words.

Associating vocabulary with sensory experience without any taste and only through association seems to be more in line with the scene when we describe the flavor of coffee. There are only rare cases in which we can drink peaches or jasmine in our coffee. Once this happens, we should just want to place an order immediately. In most cases, through association, we still have to find the words that are closest to the present feeling and are used to express them, and then match, search and test them in the brain.

You will also find that there are different distances between each module, large and small. Hierarchical classification vocabulary, color carding, interval expression similarity, are all in order to fully present the results of the survey statistics.

As an "aesthetic tool", the theory of taste will inevitably have some regional limitations. For example, strawberries and blueberries, which are often mentioned in Southeast Asia, are rare fruits that hardly resonate, while tropical fruits, which are often felt in the sun, are almost absent. But the new Flavor Wheel has made some adjustments to apply to coffee drinkers in more countries and regions.

Knowledge: the famous American Counter Culture Coffee has launched a new coffee taste disc (Coffee Tasters Flavor Wheel), which is based on the traditional version of SCAA, but is more timely and in line with contemporary style.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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