Flavor wheel and lexicon use

Purpose of the Flavor Wheel

• A visual tool developed by SCA and World Coffee Research.
• Standardizes sensory language to avoid vague terms like “nice” or “strong.”
• Helps tasters describe aroma, taste, and aftertaste systematically.

Structure of the Wheel

• Center Ring: Broad categories (fruity, floral, roasted, sweet, sour, etc.).
• Middle Ring: Sub-categories (citrus fruit, berry, nutty, chocolate).
• Outer Ring: Specific descriptors (lemon, blueberry, hazelnut, dark chocolate).
• Encourages tasters to move from general → specific as they refine perceptions.

Coffee Sensory Lexicon

• A detailed reference document defining each descriptor.
• Provides definitions, references, and intensity scales (e.g., blueberry at 6/15 intensity = frozen blueberries in syrup).
• Used for training sensory panels and Q graders.

How to Use in Practice

1. Initial Impression: Start broad (e.g., fruity).
2. Refinement: Move outward to narrow descriptors (e.g., citrus → lemon).
3. Reference: Use lexicon to calibrate meaning and intensity.
4. Communication: Share tasting notes in a way other tasters understand consistently.

Benefits

• Promotes common language across roasters, baristas, and consumers.
• Enhances marketing by providing vivid, accurate flavor notes.
• Supports quality control by identifying off-flavors precisely.

Practical Training Tip

• Practice blind tastings with real-world references (fruit, nuts, chocolate) alongside the wheel.
• Use the wheel during cuppings to guide structured description.

Summary

The Coffee Taster’s Flavor Wheel and Sensory Lexicon provide a shared language for describing coffee. By starting broad and moving toward specific descriptors, tasters achieve consistent, precise communication of flavor experiences.

• Tags:
• Quality Control
• Summary Coffee
• Flavor Notes
• World Coffee
• Roasters Baristas
• Real World
• Flavor Wheel
• Achieve Consistent
• Coffee Research
• Fruity Floral
• Tasting Notes