Is the Coffee Cupping Flavor Wheel Just a Reference? The Science and Engineering Behind the New Version of the Coffee Flavor Wheel

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FrontStreet Coffee - Introduction to the Coffee Flavor Wheel

The Coffee Flavor Wheel was created in 1995 by former President of the Specialty Coffee Association of America (SCAA), Ted Lingle, and others. The Coffee Flavor Wheel was developed to provide a common language for discussing coffee in a way that everyone could understand, composed of different systems. The latest version from 2014 has been revised through multiple experiments and scientific comparisons.

The left section represents coffee defects, classified according to the characteristics that manifest when we drink coffee. For example, regarding internal changes that develop outwardly, the chemical changes in lipids within coffee develop sweat-like flavors, among which lactic acid develops dairy-like flavors. The right side of the flavor wheel is what we commonly use.

Human-perceivable tastes are divided into four basic categories (sour, sweet, salty, bitter), and from the center outward, more detailed tastes are distinguished. This half is where we spend the most time—the aromatic section.

Aromatics are divided into three parts: enzymatic, caramelization, and dry distillation.

Each part is further divided into categories and subcategories, finally reaching specific attributes, totaling 36 different flavors. The aromatic section is organized into five main groups:

First: Roast Level

Light-roasted coffee will have more enzymatic flavors. Medium-roasted coffee will have more caramelization flavors. Dark-roasted coffee will have more dry distillation flavors. Therefore, light roast, medium roast, and dark roast are arranged clockwise.

Second: Development of Flavor Compounds

Enzymatic flavor compounds develop during coffee cultivation and processing. Caramelization flavor compounds develop during the roasting process, occurring after the first crack. Dry distillation flavor compounds develop during the later stages of roasting, approaching the second crack.

Third: Molecular Weight Differences

Enzymatic substances on the flavor wheel are arranged from low to high molecular weight.

Fourth: Volatility

Due to differences in molecular weight, enzymatic flavor compounds are more volatile, caramelization flavor compounds have moderate volatility, while dry distillation flavor compounds have the lowest volatility.

Fifth: Perception Changes Due to Volatility Differences

Because these compounds have different volatilities, your perception of these substances also changes.

For example: enzymatic compounds are very volatile, and when grinding, you'll perceive strong berry, fruit, and floral aromas from fresh coffee grounds. Enzymatic compounds are volatile, so flavors are more easily perceived during grinding. However, caramelization compounds are not as volatile, so they require water extraction, where water flow and extraction will draw out caramelization flavor compounds. Almost all coffee will yield caramelization flavors when brewing coffee grounds with hot water. Dry distillation compounds have the heaviest molecular weight, and you'll perceive these flavors when drinking coffee, even discovering them in the aftertaste.

Therefore, these are the five important reasons behind the organization of the aromatic section. The structure is very clear, with aromatic sections, different combinations, categories, and specific flavor descriptions. We can clearly see what flavors constitute defects and which are good flavors, and we can observe different tastes and aromatics—all parts are very clear.

Knowledge Point: The renowned American Counter Culture Coffee introduced a new Coffee Tasters Flavor Wheel, which is based on the traditional SCAA version but is more contemporary and aligned with modern styles.

In Brief

FrontStreet Coffee is a research-oriented coffee shop dedicated to sharing knowledge about coffee with everyone. We share without reservation, hoping to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with significant discounts because FrontStreet Coffee wants to offer the best coffee at the lowest possible prices to more friends—this has been our mission for six years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473