Mr.Peaberry
Member
I'm excited...rummaging through some boxes in my garage, I found this:
(Sorry for the rotation. The picture wouldn't upload rotated correctly.)
I'm going to have fun rereading it after 15 years. I would have posted a picture of the Coffee Taster's Flavor Wheel, but this is copyrighted information, and I'm all about respecting that...especially for SCAA. What surprised me is that I had forgotten that all the cuppers' notes I've seen lately that point to flavor characteristics such as lemon or apple, maple, butter, dark chocolate, etc., are not consistent with the chart in this book. The chart divides the sensory experience of coffee into tastes and aromas, and the descriptors for taste do not include these terms; these seemingly taste related notes are actually on the AROMA side of the Coffee Taster's Flavor Wheel. Now I am greatly amused that I have found it difficult to understand how so many fellow coffee people can sense such subtle flavors in such a bold & complex beverage, but now I understand that the intent, at least from SCAA standpoint, is that these descriptors be used for the aroma evaluation of coffee and NOT the taste evaluation!!
Just sitting here at work watching it pour outside...you know as the song says, "It never rains California, but girl don't they warn ya, it pours...man it pours!"
Cheers!
(Sorry for the rotation. The picture wouldn't upload rotated correctly.)
I'm going to have fun rereading it after 15 years. I would have posted a picture of the Coffee Taster's Flavor Wheel, but this is copyrighted information, and I'm all about respecting that...especially for SCAA. What surprised me is that I had forgotten that all the cuppers' notes I've seen lately that point to flavor characteristics such as lemon or apple, maple, butter, dark chocolate, etc., are not consistent with the chart in this book. The chart divides the sensory experience of coffee into tastes and aromas, and the descriptors for taste do not include these terms; these seemingly taste related notes are actually on the AROMA side of the Coffee Taster's Flavor Wheel. Now I am greatly amused that I have found it difficult to understand how so many fellow coffee people can sense such subtle flavors in such a bold & complex beverage, but now I understand that the intent, at least from SCAA standpoint, is that these descriptors be used for the aroma evaluation of coffee and NOT the taste evaluation!!
Just sitting here at work watching it pour outside...you know as the song says, "It never rains California, but girl don't they warn ya, it pours...man it pours!"
Cheers!
