An Analysis of 10 Categories in the Coffee Flavor Wheel - How to Describe Coffee Flavors - Introduction to the Flavor Wheel

When it comes to coffee, nearly everyone is familiar with it. However, if asked to describe the taste of coffee, not everyone can articulate it well. Some might say coffee is either bitter or sour, with no distinctive flavors, all tasting quite similar. Indeed, many people new to coffee feel this way. When hearing baristas mention notes of lemon acidity, berry undertones, floral aromas, or chocolate nuances, they find it incredible that one can discern so many flavors from a single sip of coffee. How can I not taste these things myself? The barista suggests tasting more often and mindfully. Finally, the barista points to the coffee flavor wheel and explains that it can serve as a reference when tasting coffee, helping identify what flavors you're experiencing.

Have you ever noticed that when drinking coffee, you find the taste familiar yet can't quite place it? This is when you might need to consult the flavor wheel. Often, our sensory memory of tastes and aromas is underutilized. A cup of coffee awakens those flavor sensations, but you may not recall them immediately. The comprehensive flavor spectrum on the wheel can help guide you like a mentor, helping you retrieve those memories.

Coffee Flavors

The flavors of coffee are closely related to its growing region and significantly influenced by the roast level. Different roast levels produce different coffee flavors. FrontStreet Coffee, when tasting coffee, focuses on the expression of the four fundamental tastes: sweet, sour, bitter, and salty, which are closely related to the roast degree. Therefore, the flavor wheel categorizes flavors by light-to-medium roasts and dark-to-heavy roasts. Coincidentally, in light-to-medium roasts, the molecules responsible for "sour and sweet" tastes have lower molecular weight, higher polarity, and higher water solubility, often dissolving during the first half of extraction. However, the "bitter and salty" taste compounds have higher molecular weight, lower polarity, and lower water solubility, typically dissolving during the latter half of extraction. Light to medium roast coffees primarily feature low to medium molecular weight sour and sweet flavors, but defective beans or improper roasting can introduce unpleasant bitter and salty notes even in lighter roasts. Dark roasts, on the other hand, predominantly feature high molecular weight bitter and salty compounds. However, dark roasting isn't without merit—the most prized dark roast flavor profile is described as "rich but not bitter, mellow and smooth on the throat."

What is SCAA? What is the Coffee Flavor Wheel?

SCAA stands for Specialty Coffee Association of America, translated in Chinese as "美国特种咖啡协会" or "美国精品咖啡协会" (American Specialty Coffee Association). SCAA is the world's largest coffee trade association, focusing on premium coffee as a trade organization. SCAA is committed to providing a common platform for pursuing excellence in coffee "from seed to cup" and the sustainable development of quality coffee, establishing coffee quality standards and standardizing certification for coffee professionals' skills. The barista assessment standards determined by SCAA and the barista certificates it issues are among the most authoritative barista certifications in the world. The Coffee Taster's Flavor Wheel is a circular chart that details the characteristics of each single-origin coffee bean. Announced by the Specialty Coffee Association (commonly known as SCAA), it has become the standard for professional tasting.

FrontStreet Coffee believes that having everyone directly reference the flavor wheel to taste coffee might seem challenging, but if we understand it by breaking it down into several major modules, it becomes much less difficult. Moreover, if we decompose coffee flavors into fruits or familiar foods we encounter daily, understanding becomes much easier. FrontStreet Coffee's baristas need to identify coffee flavors through aroma and remember these flavor characteristics.

Below, FrontStreet Coffee will introduce each of the 10 categories defined by the "Coffee Taster's Flavor Wheel" created by "Counter Culture Coffee."

Fruits (Fruity Flavors)

When it comes to fruits, everyone is familiar with them—we eat them daily and are likely familiar with their flavors. For instance, durian—those who don't eat it can recognize the smell from afar. Coffee is similar in this regard. Within this category, citrus, apple, melon, grape, tropical fruits, stone fruits, berries, and dried fruits are subdivided into eight categories, making it possible to distinguish even finer flavor differences. For example, FrontStreet Coffee's Ethiopian coffee tastes sour with a stimulating acidity, lemon notes, berry undertones, and flavors of mango and jackfruit.

Chocolate (Cocoa Flavors)

Cocoa flavor represents the taste of chocolate. This category helps distinguish between cocoa flavors like dark chocolate, milk chocolate, and other types of cocoa powder. Friends who love chocolate might immediately recognize this aroma, finding it fragrant and sweet. For example, FrontStreet Coffee's Colombian Huilan coffee has dark chocolate notes.

Sweet and Sugars (Sweetness)

Some coffees taste very sweet, some lighter and some richer—this category determines the sweetness level. From honey and maple syrup to candy-like flavors (such as marshmallow), it can express sweetness. There's even a category called "cola," expressing a very wide range. For example, FrontStreet Coffee's Guji 5.0 has honey-like sweetness that tastes light and delicate, while FrontStreet Coffee's Guatemala Huehuetenango coffee has toffee flavors that are very sweet—both dry and sweet aromas can be detected. FrontStreet Coffee's Yunnan coffee tastes like brown sugar.

Nuts (Woody Flavors)

Nuts might be a general category, but to be more specific, this includes almonds, hazelnuts, etc. Coffee beans are also tree nuts known as coffee cherries, obtained from coffee trees. This category can express characteristics that vary by production region and variety. For example, FrontStreet Coffee's Brazilian coffee has almond and peanut notes.

Grains (Grain-based Flavors)

This category distinguishes between grain and cereal flavors. From barley like rye and wheat to refined expressions like "fresh bread."

Roasted (Roasted Flavors)

This category expresses roasted bean flavors. Flavors that vary by roasting intensity, such as smoky "smoky" notes and charcoal "carbon," are classified here. This coffee flavor is also related to the growing environment to some extent. For example, FrontStreet Coffee's Guatemala coffee grows in volcanic soil, naturally giving it smoky notes.

Spices

This category determines spice flavors. Tastes are expressed through familiar spices like nutmeg, coriander, ginger, and curry. This is a category where terroir characteristics easily manifest.

Aromatics (Intense Aromas)

This includes foods with strong aromas that can express flavors. Soy sauce and meat are categorized as they are: "Do coffee beans really have these flavors?" But according to professional tasters, they actually do. For example, FrontStreet Coffee's Honduras Sherry coffee has strong creamy vanilla notes.

Vegetable (Vegetal Flavors)

This category is used to identify plant and soil aromas (such as herbs and vegetables). Among these herbs, they're divided into mint and sage, with expressions like tobacco, wood, and soil. For example, FrontStreet Coffee's Mandheling coffee has rich herbal and pine notes.

Floral (Floral Notes)

This category divides perfumy notes like flowers. For example, jasmine and osmanthus aromas in Ethiopian coffee, rose notes in Colombian coffee, etc.

Summary of Flavor Wheel Categories

If you look closely at the flavor wheel, you'll notice that coffee flavors progress from light-bodied to full-bodied, meaning coffee flavors are introduced from light to dark roast levels.

How FrontStreet Coffee Tastes a Good Cup of Coffee

1. Drink coffee in small sips, slowly, even gently swishing it in your mouth, holding the coffee liquid and gently moving it around.

2. Each sip reveals different layers as the temperature changes. The first couple of sips might taste bitter at the back of the tongue. As the coffee cools, it gradually transitions from bitter to sour, with subtle citrus acidity. Coffee's flavors change with temperature, so FrontStreet Coffee suggests tasting from hot to cold to experience different coffee flavors.

3. When halfway through drinking, the coffee transitions from sour to sweet, from bitter to pleasant, developing a sweet aftertaste. The tongue surface feels sweet, finally reminiscent of caramel sweetness lingering between mouth and nose, savoring the coffee's finish through retronasal olfaction.

4. After finishing, don't rush to wash the cup—smell the sweet, pleasant aroma at the bottom. Perhaps many people don't pay attention to this small detail.

Of course, to be able to taste coffee flavors immediately upon drinking, there's only one method and the best method: taste more often. Beyond tasting and savoring frequently, there's no substitute. Only by carefully tasting yourself, comprehending the coffee's flavors, and remembering them can you better recognize them in the future.

FrontStreet Coffee Brewing Recommendations

To brew a good cup of coffee, besides the coffee variety, freshness of coffee beans is crucial. FrontStreet Coffee believes that coffee bean freshness is a vital part of brewing. FrontStreet Coffee ships coffee beans roasted within 5 days because FrontStreet Coffee deeply understands that freshness greatly affects flavor. FrontStreet Coffee's roasting philosophy is "freshly roasted good coffee," ensuring every customer receives the freshest coffee possible. The coffee degassing period is about 4-7 days, so when customers receive their coffee, it's at peak flavor.

Of course, some customers need FrontStreet Coffee to grind their beans, which is fine. However, FrontStreet Coffee must remind you: if coffee beans are ground in advance, they don't need further degassing because during shipping, the pressure from carbon dioxide buildup in the package also helps round out the coffee flavors, so you can brew a cup immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly because it oxidizes faster when exposed to air, meaning the coffee's flavors dissipate more quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh before brewing to better experience the coffee's flavors.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

For more specialty coffee beans, add FrontStreet Coffee on private WeChat, ID: qjcoffeex

Important Notice :

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