New SCAA-WCR Coffee Taster's Flavor Wheel - Page 3

February 5th, 2016, 8:20 pm

SCAA published a handy guide today on how to start using the new Flavor Wheel. Yes, the different distances between sections on the wheel have meaning. http://www.scaa.org/chronicle/2016/02/0 ... n-8-steps/

#22: Post by **Almico** » February 15th, 2016, 10:20 am

I started reading the Lexicon.

http://worldcoffeeresearch.org/images/p ... 1_2016.pdf

Is their reference for "raspberry" really raspberry flavored Jell-O? Really?

Raspberry
The lightly sweet, fruity, floral, slightly sour and musty aromatic associated with raspberries.
REFERENCE
Jell-O Raspberry
(dry gelatin powder)
Flavor: 6.5 Served dry powder in a 1-ounce cup. Cover with a plastic lid.

February 15th, 2016, 1:00 pm

Almico wrote:I started reading the Lexicon.

http://worldcoffeeresearch.org/images/p ... 1_2016.pdf

Is their reference for "raspberry" really raspberry flavored Jell-O? Really?

The purpose of the references is not to identify the best possible example of each taste/aroma, but to have a standard that is (1) subject to as little variation as possible, (2) available throughout the year, and (3) reasonably available to a geographically dispersed range of coffee professionals.

"Oregon Fruit Products Blueberries in Light Syrup (canned)" are not what I would put on my creme brulee, but coffee growers and green coffee buyers can order a can and speak a common language when they discuss an order of Yirgacheffe.

#24: Post by **Almico** » February 15th, 2016, 2:26 pm

I get it Marshall, but it seems odd that standards can be based on chemically processed flavors. I'm not buying any coffee that tastes like raspberry Jell-O!

February 15th, 2016, 4:45 pm

Almico wrote:I get it Marshall, but it seems odd that standards can be based on chemically processed flavors. I'm not buying any coffee that tastes like raspberry Jell-O!

Not only will you, there is a good chance you already are. World Coffee Research explains it better than I can:

In other words, why do we need the lexicon? Scientists at Kansas State University published a paper last year comparing the results of a small study pitting coffee industry cuppers against sensory experts using an early version of the lexicon. They found that among cuppers, there was almost no agreement in the terms they used to describe the same coffees:

Of a total of 59 tasting notes, only four were used by more than two cuppers for a specific sample.

Full article here: http://bit.ly/1U4c5kv

#26: Post by **keno** » February 15th, 2016, 5:45 pm

Anyone know when the new flavor wheel poster will be available on the SCAA website? Would like to pick up a copy. Thanks.

February 15th, 2016, 5:53 pm

It should be very soon. I know the art has gone to the printers.

#28: Post by **Marcelnl** » February 16th, 2016, 7:30 am

Just out of curiosity, the reference to 'world' is as that in 'world series'? It's no critique as I fully understand the need for a uniform language describing flavors but raspberry (or any other flavor) jell-o not that readily available throughout the world...

Edit; just read the lexicon which confirmed that the use of 'world' is bit enthusiastic

February 16th, 2016, 10:39 am

Exactly. I've been wondering about many of those flavor references like what on Earth they might be, as I've never seen them anywhere - or even heard of them before.

So how did they come up with them? Just walked into the nearest shopping mall?

I mean guys, many of them aren't really that helpful for the rest of the World... if that really was the big idea behind it.

Well, maybe next time....

#30: Post by **Marcelnl** » February 16th, 2016, 10:55 am

I assumed there would be less specific descriptions that are more broadly recognized, and I wondered how the regional differences that must exist in taste perceptions were tackled. The current lexicon is probably a good start but it's a bit misleading to put the word World in it's name even if only derived from the group responsible for puttimg it together.

World not being synonymous to global is mentioned in the article about the lexicon:

The World Coffee Research Sensory Lexicon is not truly global. While we aim for the lexicon to be a universal tool for coffee scientists and industry, in its present form, it is not truly global. The references used in the lexicon are only widely available in the Unites States, where the lexicon was developed and where World Coffee Research will do most of its sensory evaluations in the near future. We hope to adapt the lexicon for other places with locally available references and appropriate translations, given adequate funding and partnerships. But this limitation of the lexicon doesn't mean it isn't globally relevant or useful. The research being conducting using the lexicon will be used to study and improve coffee from every part of the world.