Coffee Flavor Wheel HD Map Download What is a Coffee Flavor Wheel? How many flavors are there in the Chinese version of the flavor wheel? SCA Flavor Wheel Description

In addition to drinking, hearing and feeling, systematically learning the classification of coffee aroma is also a shortcut to enhance flavor perception. As an authoritative coffee flavor-oriented map, Flavor Wheel can help novice friends better sort out the aroma of coffee, when used properly, as long as we drink more, we can greatly improve the perception of flavor. So today, Qianjie will take you to review how to understand the "coffee flavor wheel"!

Before reading this article, Qianjie advises you to read the article "is the flavor of coffee metaphysics" (the first article today). As the saying goes, if you know yourself and your enemy, you will not be defeated in a hundred battles. Only when we first realize what flavor is, can we better digest these methods of combing flavor attributes. The coffee flavor wheel used this time is a new version launched in 2016! SCAA organizes leaders from all walks of life to analyze and test 105 different samples from 13 coffee producing countries, and finally compiles the perceived flavor into the World Coffee Research sensory Dictionary, which serves as the basis for the new edition of coffee flavor wheel. Then adapted by the team of the University of California, Davis, combined with sensory and statistical methods, a total of 72 experts ranked the flavor attributes of the dictionary. And the final result is this colorful new version of coffee flavor wheel.

This version of the flavor wheel will be more detailed than the original flavor wheel, and easy to understand, you can simply go through the structure and flavor distribution of the flavor wheel. But what we need to pay attention to is that the flavor wheel can only help us sort out the flavor properties of coffee and find a way to identify the flavor. We can not blindly follow the concrete flavor described on the flavor wheel. Because although these flavors appear in coffee, not all foods we have come into contact with. On the other hand, these experts do not necessarily come into contact with the food we have come into contact with.

If we haven't tasted the food, we can't feel it even if there is such a flavor in the coffee. So relatively speaking, the carding effect of flavor wheel will be more important! OK, then let's take a look at Qianjie to show you what we should think of this flavor wheel.

First, find the flavor relationship in the coffee in the flavor wheel, we can see that the whole flavor wheel is divided into three rings: the inner ring, the middle ring and the outer ring. The inner ring is the category of each subject, which is equivalent to the existence of the catalogue in the book. It has nine categories. They are: fruit, fermentation, vegetables, baking, spices, nuts, sweetness, flowers, and other categories.

Central is the second level of detail of the inner ring, which is a further breakdown of various large categories. For example, fruits are subdivided into citrus, dried fruits, berries and other fruits, while baking is subdivided into: charred, cereal, tobacco, pipe tobacco.

Then the outermost ring is a further subdivision of the central ring, which is directly accurate to the individual. For example, flowers in Central are subdivided into chamomile, roses and jasmine, while berries are subdivided into blackberries, raspberries, blueberries and strawberries.

Then, when we drink coffee, we can use the flavor wheel to train our senses! Learn to find out the specific flavor of the aroma felt in the coffee according to the classification of the flavor wheel. Take a simple chestnut, for example, if we drink acid in a cup of coffee, then we don't identify the specific flavor, but find out what kind of acid the acid belongs to. Whether it prefers fruit type acid or fermentation type acid. If you judge it as a fruit, then we will go to the central of the fruit and find the corresponding central project according to the gourd: if the sour taste is very lively and pleasant, then it is likely to be citrus acidity; and if this acid is obviously sweet and slightly fermented, it is likely to be dried fruit acid.

Finally, we judge the attribution of the flavor. According to the characteristics of the aroma combined with the overall taste of coffee to determine which food this flavor belongs to. For example, there are limes, lemons, oranges and grapefruit in the citrus category. When we actually taste these fruits, we can clearly feel the difference between them. Just put on the coffee because the aroma threshold is low, it is difficult to judge, so we need to find the characteristics for the final identification.

Second, the use of flavor wheel color association is not only the rigorous flavor, this version of the flavor wheel and even each flavor corresponding color has been carefully selected. Color is carefully matched by One Darnley Road, a creative agency in London, so that people can better connect with flavor. For example, the sight of white will remind people of white jasmine and pink will be associated with roses.

In addition to association, we can also tell the difference between the good and the bad from the color. For example, the blue, gray and dark green in the flavor wheel, these colors all belong to the cold color system that will reduce people's appetite! In the flavor wheel, most of their corresponding flavors are negative.

Third, if the distance between taste is carefully observed by friends, you will find that the gap between taste and taste is not the same distance. Some gaps are wide and some are narrow. For example, it also belongs to nuts, hazelnuts and almonds are more closely spaced, while peanuts and hazelnuts are more distant; or, both belong to brown sugar, maple syrup and syrup are more closely spaced, while maple syrup and caramel are relatively sparse, from here we can see the degree of similarity between flavors.

So, that's all that Qianjie shared this time. Again, the flavor wheel can only help us sort out the relationship between the flavors in the coffee, not help you acquire flavor discrimination skills right away. The most important thing is to rely on yourself to drink, smell and feel more! After all, it takes a lot of training to become steel, but perseverance to become a talent.

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