What is the latest Chinese version of SCAA coffee flavor wheel? high definition version wallpaper download detailed explanation

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Coffee flavor wheel is one of the most precious resources in coffee industry, which is the first update in 21 years since the birth of SCAA coffee flavor wheel. The foundation of this update depends on the cooperation between the World Coffee Research Organization and SCAA, through which many members of professional sensory organizations, scientists, coffee buyers, and roasting companies join in the update. This is the largest and most cooperative coffee flavor wheel research, inspiring a series of new words about industry and professionalism. This groundbreaking new tool will change the way our boutique coffee industry uses coffee flavor wheels.

So, the new coffee flavor wheel is coming. Are you ready? No? It doesn't matter, let's review the old coffee flavor wheel first!

Friends who love boutique coffee should be no stranger to this SCAA flavor wheel, but many say they don't understand it, so let's briefly talk about the structure and expression of flavor wheel today!

The old flavor wheel is divided into the negative flavor on the left and the conventional flavor on the right.

Let's talk about the left first. You can see that the flavor descriptions on the left are all unpleasant descriptions, and the flavor wheel also classifies these not-so-good flavors directly. How do these flavors come into being? In fact, there are many reasons for the bad flavor in coffee, from picking fresh coffee to post-processing, storage of raw beans and roasting, every step will affect the flavor. For example, there is no removal of rotten or immature fresh fruit in fresh fruit picking, excessive fermentation or inappropriate drying temperature during post-treatment, hygienic environment and humidity in which raw beans are stored, inappropriate baking degree or roasting method, all of these will eventually produce a bad flavor and affect the taste of a cup of coffee. The old flavor wheel has a detailed classification and description of the negative flavors that will be produced in many cases.

Let's take a look at the right side of the old flavor wheel. The flavor wheel on the right is mainly divided into taste and aroma, and then extends from these two categories. The taste is mainly divided into sour, sweet, bitter and salty. These four senses come from the taste buds in our mouth. Then extend the intensity and comfort of these four types of taste buds. The aroma on the right side is much richer than the taste, because the aroma is felt by our sense of smell. I believe we should know that the nose can feel far more than our taste buds. The aroma is definitely a thousand times more complex than the taste. Usually, the taste of the apple is felt by the nose, while the sweetness of the apple is felt by the taste buds. If you are interested in this kind of senses, here is a book to recommend to you, "Taste Hunter", you can read it.

Then talk about the new version of the flavor wheel. Take a closer look, from the two patterns of the old version to a circle. In contrast, many of the negative flavor descriptions on the left side of the old flavor wheel do not appear in the new version. Also added a lot of new flavor, yes, we are like playing everyone to find fault, left and right contrast between the new version and the old version Found to add these flavors: strawberry (strawberry), blueberry (blueberry), raspberry (raspberry), chrysanthemum (chamomile), jasmine (jasmine), grapefruit (grapefruit), lime (lime), coconut (coconut), pineapple (pineapple), cherry (cherry), pomegranate (pomegranate), grape (grape), peach (peach), pear (pear), black tea (black tea), vanilla (vanilla), olive oil (olive oil), raw flavor (raw), fresh (fresh), Undercooked (under ripe), dark green vegetables (dark green Similar to broccoli, kale, spinach), pods (peapod), like spices (herb like), etc.

It can be seen that the new flavor wheel adds a lot of fruit descriptions, which were already used long before the flavor wheel was updated. The addition of some raw, plant-like adjectives may be due to the description of flavor extended by excessive shallow baking, which we often hear in our daily life. This universal, common language of the coffee industry will naturally be updated and adjusted according to the recent or trend in the industry.