The aroma and taste of coffee are essential elements in the enjoyment of the drink, responsible for up to 80% of our sensory perception. The complexity of specialty coffee is revealed through numerous sensory notes. To describe and standardize these notes across different cultures and languages, the Coffee Taster's Flavor Wheel was created. Knowing the different attributes is crucial to transforming the act of drinking coffee into a conscious and in-depth experience, as well as facilitating communication and negotiation between market professionals.
The Flavor Wheel is therefore a tool that acts as a sensory map. Through it, it is possible to identify and organize the nuances perceived, refine the palate and improve the perception of the drink.
In this guide, you'll find out:
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The Coffee Flavour Wheel has been an industry resource for over two decades, used to categorize and standardize the way we talk about the flavours and aromas present in coffee. It was developed by the Specialty Coffee Association (SCA) in collaboration with World Coffee Research (WCR). The main objective is to create a common vocabulary, converting subjective perceptions into clear and organized terms to accurately describe the notes of specialty coffee
The first version of the wheel was originally published in 1995, based on the need to standardize technical evaluation terms, facilitating the negotiation and pricing of specialty coffees on a global scale. In 2016, this valuable tool underwent a significant update, the result of the largest collaborative research on coffee taste ever carried out. The basis of this update is the World Coffee Research Sensory Lexicon, which introduced a new set of vocabulary for professionals. The updated version contains 110 attributes, compared to just 52 in the old version.
It works like a sensory map, guiding the coffee taster from the center to the outer edge, from the most general to the most specific flavor attributes. The concentric structure allows perception to be refined, first identifying a broad sensation and then more detailed notes.
The structure of the flavor wheel is divided into different levels:
The world of specialty coffees has a wide range of notes that are grouped together in the central categories of the wheel. These include:
Coffee aromas in the floral category are usually delicate and are present in coffees reminiscent of flowers such as Jasmine, Rose and Chamomile. The fruity category is vast and is divided into notes of red fruit (Strawberry, Raspberry, Blackberry), dried fruit (Raisin and Prune), citrus (Orange, Lemon) and other fruits.
The sweet category is defined as a fundamental flavor factor, with sucrose sugar being typical. This category includes notes such as Honey, Maple Syrup, Molasses, Brown Sugar and Vanilla. Chocolatey nuances are present in notes such as Bitter Chocolate and Chocolate, which relate to the Nutty/Cocoa subcategory.
The Spices group includes notes of warm spices, such as cinnamon. The most detailed spices on the outer rim are Clove, Cinnamon, Nutmeg and Anise, which often appear in darker roast profiles. Tobacco and woody notes are grouped together in the Roasted category, offering more earthy and smoky profiles.
Identifying the wide range of coffee flavors and aromas requires training and constant refinement of the olfactory and taste memory. However, the tasting (or cupping) process and the use of the Wheel of Flavors become a practical guide to developing this sensory perception.
The tasting process begins even before you taste the drink. First, it's important to smell the coffee when it's dry. Next, smell the aroma after brewing, as this can give you clues about the coffee's profile.
When tasting, the correct technique involves a small sip, spreading the liquid across the mouth to activate as many taste buds as possible. Initially, the taster identifies whether the coffee is good or bad, and then which flavor or sensory group it refers to. Then they move on to the most specific group and finally to the most detailed attribute.
For beginners, you can start training your palate by observing and smelling foods that are already part of your routine, as fruits, nuts, herbs and chocolates have sensory notes that manifest themselves in coffee.
Another way is to compare them side by side, tasting two coffees with different sensory profiles, one more acidic and the other more full-bodied. The direct comparison makes it easier to perceive the differences. Finally, writing down your impressions on evaluation sheets or simple notes helps to organize the experience and create a personal history of flavours.
The roasting process significantly alters the profile of aromas and flavors that will be perceived in the drink. The level of roasting influences the manifestation of sensory notes, modifying the complexity of the bean.
Roasting transforms the sugars and organic acids present in the green bean, creating hundreds of new compounds that make up the coffee aroma.
Generally speaking:
The terroir, or origin of the coffee, has a direct and profound influence on the sensory profile of the drink. Several factors determine the unique characteristics of the bean, including the botanical variety, the altitude at which it is grown, the type of soil and the post-harvest method used. These variables combined define which sensory notes will be most prominent in the coffee.
Aroma is a crucial component in the perception of coffee, since our ability to taste is an interaction between smell, taste and touch.
The Flavour Wheel standardizes and organizes this sensory experience, allowing us to go beyond the simple evaluation of good or bad to a more detailed analysis. The interaction of the beverage's aroma, taste and color converge for an in-depth and conscious tasting experience.
By understanding the aromas and flavors of coffee, it becomes clear how complex the commodity is, full of nuances that influence both quality and the global market. These dynamics are constantly impacted by economic, environmental and commercial factors, generating volatility.
For those who want to delve even deeper into coffee market trends and manage risks strategically, keeping up to date with fluctuations in this commodity is essential.
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