This is the 2016 new print
The SCAA Coffee Taster's Flavor Wheel, is a vital tool for the coffee industry. It uses two separate wheels to clearly identify and group a number of the typical flavors and aromas found in the worlds top coffees. The Wheel identifies flavors associated with the Basic Tastes of Sweet, Sour, Salt and Bitter. The Art of Aroma Perception in Coffee descriptors for Enzymantic, Sugar Browning and Dry Distillation are broken down into numerous sub-groups. A separate wheel breaks down Aroma Taints, External Changes, Internal Changes and Taste Faults into various sub-groups. The Flavor Wheel compliments the Art of Aroma Perception and the Le Nez du Cafe coffee aroma kit.
NOTE: Posters are supplied in a postal tube ready to laminate or frame.
Coffee Taster’s Flavor Wheel Revised for the First Time in Over 20 Years
One of the most iconic resources in the coffee industry, the Specialty Coffee Association of America’s Coffee Taster’s Flavor Wheel has been updated for the first time in its 21-year history. The foundation of this work, the World Coffee Research Sensory Lexicon, is the product of dozens of professional sensory panelists, scientists, coffee buyers, and roasting companies collaborating via World Coffee Research (WCR) and the Specialty Coffee Association of America (SCAA). This is the largest and most collaborative piece of research on coffee flavor ever completed, inspiring a new set of vocabulary for industry professionals. This groundbreaking new tool will shift the way our industry thinks about and utilizes coffee flavor. Click here for more...
Size: 460mm x 635mm