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An adjective describing coffee-scented coffee net charcoal-roasted coffee

Published: 2026-02-04 Author: World Gafei

Last Updated: 2026/02/04, First of all, the smell of coffee is completely subjective, no matter what standard can only be used as a reference. Secondly, the aroma of coffee is divided into dry aroma and wet aroma, at the same time, there will be the so-called nose smell after the entrance of coffee, so the aroma can not be generalized. Generally speaking, the aroma of coffee is described by the scaa (American Fine Curry Association) flavor wheel. The circle on the left is the coffee describing the problem.

First of all, the smell of coffee is completely subjective, no matter what standard can only be used as a reference.

Secondly, the aroma of coffee can be divided into dry aroma and wet fragrance. At the same time, there will be the so-called "nose smell" after the coffee is imported.

So aroma can't be generalized.

Generally speaking, the aroma of coffee is described by the flavor wheel of scaa (American Association of Fine Curries).

The circle on the left describes "problem coffee", never mind it.

Look at the picture on the right. The left semicircle in the right picture is the "taste spectrum", that is, taste. The right semicircle is the "odor spectrum"

In other words, the right semicircle is the standard commonly used to describe the aroma of coffee.

Of course, this is just a reference, it doesn't have to be so formal. For example, when we describe Yega Xuefei, we often say that she has the scent of citrus and jasmine.