SCAA Flavor Wheel Coffee Tasters Flavor Wheel bilingual PDF download
Mas
Enzymatic
Flowery
Floral
Jasmine
Wintergreen
Fragrant
Cardamon, Caraway
Sweet Basil, Anise
Fruity
Citrus
Lemon
Tangerine
Berry-like
Raspberry
Blackberry
Herby
Alliaceous
Onion
Garlic
Leguminous
Cabbage
Alfalfa
Sugar Browning
Nutty
Nut-like
Peanut
Almond
Malt-like
Corn
Barley
Carmelly
Candy-like
Toffee
Pralines
Syrup-like
Honey
Molasses
Chocolatey
Chocolate-like
Bakers
Dutch
Vanilla-like
Swiss
Custard
Dry Distillation
Resinous
Turpeny
Piney
Balsamic
Medicinal
Camphoric
Cineolic
Spicy
Warming
Nutmeg
Pepper
Pungent
Clove
Thyme
Carbony
Smoky
Tarry
Tobaccoey
Ashy
Burnt
Charred
Tastes
Bitter
Pungent
Creosol
Phenolic
Harsh
Caustic
Alkaline
Salt
Sharp
Astringent
Rough
Bland
Neutral
Soft
Sweet
Mellow
Delicate
Mild
Acidy
Nippy
Piquant
Sour
Winey
Tangy
Tart
Soury
Hard
Acrid
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Coe Cup Meter Osher Chinese version description
The cup testing system introduced by BGT and Osher Coffee Alumni Association in the past two years all use the CoE competition mode. At present, the fine bean competition in various countries uses either CoE or SCAA mode, up to 9 major coffee producing countries all use the Coe cup as the national competition mode, so we decided to promote the CoE cup testing system in Taiwan. The purpose of BGT is to let barista [know boutique coffee] and use his essence.
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Processing methods of high-quality coffee beans
There are a pair of oval seeds in the center of the fruit of the coffee tree, which are covered with exocarp, endocarp and pulp. Ripe fruit will rot in a short period of time without treatment, so the purpose of refining is to enable coffee beans to be preserved for a long time, easy to store and circulate. Figure (1) Coffee fruit Coffee fresh fruit should be dealt with immediately after being harvested. Refining is to remove the peel and pulp of coffee fruit
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