Nasal Ranger: the next must have for coffee tasters

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another_jim
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#1: Post by another_jim »

Comes with an odor wheel and a long backstory.

For now, each trade and industry has its own, home grown sensory evaluation methods, e.g. three different taste wheels for wine, beer, and coffee. Chuck McGinley looks to be creating universal skills and vocabulary for smell.
Jim Schulman

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yakster
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#2: Post by yakster »

This article is not behind a paywall. Looks like it's a tool mostly designed for tracking down foul odors and enforcement.

https://www.popularmechanics.com/scienc ... al-ranger/
-Chris

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NicoNYC

#3: Post by NicoNYC »

Here's an interesting link to the creator's blog, where they show their odor wheel and a bit of how they devised it and use it:

https://stcroixsensory.blog/2020/03/09/ ... -of-odors/
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jbviau
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#4: Post by jbviau »

This is all very interesting. I wonder if a gadget like the ranger could be used to train people up in terms of them becoming able to detect certain odors at lower concentrations? Not that I'm willing to plunk down $2000 for a kit...
"It's not anecdotal evidence, it's artisanal data." -Matt Yglesias

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TomC
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#5: Post by TomC »

Program it to ping like hell in the presence of essential oils on ersatz ultra-premium coffees and watch a few sacred cow roasters/producers loose face real quickly.
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another_jim (original poster)
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#6: Post by another_jim (original poster) »

NicoNYC wrote:Here's an interesting link to the creator's blog, where they show their odor wheel and a bit of how they devised it and use it:

https://stcroixsensory.blog/2020/03/09/ ... -of-odors/
Thanks for this.
Jim Schulman

cskorton

#7: Post by cskorton »

Interesting, I know taste is often the most talked about sensory experience of coffee, but I think aroma is less talked about and under-appreciated, especially since smell and taste are so interconnected.

I wonder if this tool could be used by roasters and in cuppings to isolate certain aromas at varying degrees, or perhaps to discover new aromas that wouldn't otherwise be detected by varying roasting or brewing methods.

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Chert

#8: Post by Chert »

TomC wrote:Program it to ping like hell in the presence of essential oils on ersatz ultra-premium coffees and watch a few sacred cow roasters/producers loose face real quickly.
:evil: Hey Tom, I've heard rumblings about alternative processes being inadmissible in coffee. Like one process making the superior beverage. Also some producers or coffee purveyors wishing to reign in use of yeast or other fermentation steps as being inadmissible. Meanwhile there has been barrel aged coffees, cinnamon spice addition to coffee process - steps that are transparently divulged to the customers.

I googled it briefly but didn't come up with anything. Hhave you seen reports of flavoring compounds surreptitiously added like your jest suggests?
current musing: HUKY roasting over electric heat

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mkane
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#9: Post by mkane »

What will they think of next? :roll:

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TomC
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#10: Post by TomC »

Chert wrote::evil: Hey Tom.....
I googled it briefly but didn't come up with anything. Hhave you seen reports of flavoring compounds surreptitiously added like your jest suggests?


Grumblings and speculation mostly.

https://perfectdailygrind.com/2021/08/i ... mentation/

https://christopherferan.com/2021/09/15 ... d-coffees/
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