A detailed explanation of "Coffee Flavor" Coffee beans from different producing areas approved by SCAA

Coffee flavor standard approved by SCAA

1, the flavor wheel of coffee is originally derived from the flavor wheel of red wine, while the coffee flavor wheel that comes from behind has more than a little more flavor than the flavor wheel of red wine in the taste spectrum. However, I found that in addition to cup testing and roasting, the coffee flavor wheel is more useful in pointing out people who don't know much about coffee and helping them understand the flavor of coffee.

But there is a very strange phenomenon, that is, the vast majority of "newcomers" who have just come into contact with coffee have no idea how the flavor wheel should be used. Isn't it strange? Beginners obviously can't understand the flavor in the flavor wheel, mainly because they can't find the standard of "taste". They can't judge whether it corresponds to the taste on the table, so the flavor turn becomes meaningless.

The subsequent emergence of the "36-flavor fragrance bottle" can only be said to be the personal standard of the "perfumer".

So, does the meaning of the flavor wheel still make sense? Can we only say "drink more coffee and visit more restaurants" to everyone?

2, another question, I think, while we should re-examine the role of the flavor wheel, we must constantly update the flavor wheel.

Different microclimate, different planting, refined treatment, roasting, so that the taste of coffee is constantly changing, while we continue to create a new flavor, have you found that the flavor wheel is still that flavor wheel, has never changed. At the beginning, the SCAA form was only updated once against culture.

The characteristic idea of the flavor wheel is that all coffee can contain flavor.

Whenever there is a flavor that can appear in the coffee, it should be included. However, it is strange that no one is doing such a thing.

Should we seriously consider the need for a department to collect forms submitted by various bakers for "discovering new flavors", and then the bakers hand over the coffee beans and their "flavor products" to this department? There is a special cup testing process in the department to check whether it is true or not, and then adopt it, and also provide a certain reward to this "flavor discoverer". Then put together a variety of flavors, regularly update and release new flavor wheels on the website.

We need a set of innovative solutions.

This system is good or bad for the development of the coffee industry, establishing an international standard for flavor wheels on a mutually reinforcing level. This can also be done.