Hi there, coffee lovers! I have a challenge for you: can you taste all 110 attributes of the Coffee Taster’s Flavor Wheel? If you don’t know what I’m talking about, let me explain. The Coffee Taster’s Flavor Wheel is a tool developed by the Specialty Coffee Association and World Coffee Research to help coffee professionals and enthusiasts describe and evaluate the sensory qualities of coffee. It’s a circular diagram that shows the different categories and subcategories of flavors and aromas that can be found in coffee, from fruity to floral, from nutty to spicy, from sweet to sour, and so on. It’s like a map of the coffee universe!
But why would you want to taste all 110 attributes? Well, for one thing, it’s fun! It’s a way to explore the diversity and complexity of coffee, and to discover new sensations and preferences. It’s also a way to improve your palate and your vocabulary, and to communicate better with other coffee lovers. And it’s a way to appreciate the work of the farmers, roasters, and baristas who craft these amazing coffees for us.
So how do you do it? Well, you need three things: a flavor wheel, some reference samples, and some coffee. The flavor wheel is easy to find online or in print . The reference samples are the substances that are used to define each attribute, such as lemon for citrus fruit, vanilla for vanillin, or wood ashes for smoky. You can find a list of them in the World Coffee Research Sensory Lexicon, or you can buy them from some specialty shops. The coffee is up to you: you can use your favorite brew method, or you can try different ones to see how they affect the flavor profile. You can also use different kinds of coffee beans, from different origins, varieties, processes, and roasts.
The challenge is simple: try to taste as many attributes as you can in each cup of coffee you drink. Start from the center of the wheel and work your way outwards. The more specific you get, the better. For example, don’t just say “fruity”, say “berry”, or even better, “blackberry”. Use the reference samples to calibrate your senses and compare them with the coffee. Write down your impressions or share them with someone else. And most importantly, enjoy!
I’ll tell you a story about how I started this challenge. I was at a local coffee shop, and I ordered a pour-over of a Kenyan coffee that was supposed to have notes of black currant, grapefruit, and honey. I was curious to see if I could detect those flavors in my cup. I had my flavor wheel with me, and I asked the barista if he had any reference samples that I could use. He smiled and said he did. He brought me a small plate with some dried black currants, a slice of grapefruit, and a spoonful of honey. He also gave me a glass of water to cleanse my palate between sips.
I thanked him and started my tasting session. I smelled the coffee first, and I noticed a fruity aroma that reminded me of berries. I checked the wheel and saw that berry was one of the subcategories of fruity. I took a sip of the coffee and swirled it around my mouth. I tasted a bright acidity that made me salivate. I checked the wheel again and saw that citrus fruit was one of the subcategories of sour/fermented. I took another sip and focused on the aftertaste. I tasted a sweetness that lingered on my tongue. I checked the wheel once more and saw that honey was one of the subcategories of sweet.
I was amazed by how accurate the description was. I decided to compare the coffee with the reference samples to see if I could get more specific. I took a bite of the black currant and chewed it slowly. I noticed a tartness that matched the acidity of the coffee. I took another sip of the coffee and confirmed that they had a similar flavor profile. I moved on to the grapefruit and repeated the process. I noticed a bitterness that contrasted with the sweetness of the coffee. I took another sip of the coffee and realized that they had a complementary flavor profile. I finished with the honey and did the same thing. I noticed a smoothness that balanced with the acidity of the coffee. I took one last sip of the coffee and appreciated how they had a harmonious flavor profile.