Are Coffee Flavor Descriptions Deceptive? How to Taste Flavor Characteristics in Pour-Over Coffee

The Evolution and Art of Coffee Flavor Descriptions

Flavor description is a product of coffee specialization. You wouldn't discuss coffee flavors while drinking instant coffee, but you would definitely describe rich flavors for a single-origin coffee. This is because these were the "rules of the game" established back in 1995, and we are all playing according to these rules.

The specialization of coffee has transformed some varieties from purely functional beverages into expressions of enjoying life. Just as you might choose an Americano, latte, or a straight shot of espresso for their stimulating effects, when you go to a coffee shop for pour-over single-origin coffee, it's more about a lifestyle of "appreciation."

Are Coffee Flavors Deceptive?

Many newcomers see the colorful world of specialty coffee from the "outside" and decide to step in. They encounter descriptions of how delicious specialty coffee is, with notes of various flavors! After a tentative taste, they discover it's not as spectacular as described - just an ordinary cup of coffee. Are the flavor descriptions deceptive?

In Ivon Flament's "Coffee Aroma Chemistry," it's noted that scientists have isolated over 800 compounds from coffee beans, many of which also exist in fruits, grains, and other foods, theoretically emitting similar aromas. For example, citrus peels contain abundant d-limonene, which produces rich orange peel aroma. The same aroma can be detected in some coffees, and d-limonene compounds can be found during testing. FrontStreet Coffee won't list more examples here.

The Development of the Coffee Flavor Wheel

In 1995, the SCAA released the first version of the Coffee Taster's Flavor Wheel.

Indeed, this flavor theory wasn't created for consumers but was established to unify how coffee tasters describe coffee, ensuring that everyone could understand the flavors being discussed.

This version of the flavor wheel had two variants: one containing only positive flavors and another containing only negative ones. Later, as coffee bean quality improved and the first version was indeed difficult to comprehend, the SCAA released a new version in 2016. This version reduced many negative flavor descriptions while adding and refining positive ones, making it easier for newcomers to coffee to understand.

The Cultural Significance of Flavor Descriptions

With these foundations, coffee flavor description became a communication standard for discussing coffee quality. Drinking specialty coffee itself is about pursuing better coffee quality and culture, and flavor descriptions恰好 succeed in making coffee flavors more concrete while forming a coffee culture. For example, a newcomer to coffee might taste a light roast and only find it sour, without much sensation. But when you see "raspberry" in the description, it reminds you of the fresh raspberries you ate when visiting Yunnan last year. That acidity bears some resemblance to this cup of coffee. Then, you'll find this coffee much more interesting. (It's expected that coffee tastes like coffee; it's amazing when coffee tastes like raspberries.)

Are Flavor Descriptions Suggestions?

Many people also believe that flavor descriptions serve as suggestions. Using the previous example, initially unable to detect the coffee flavors, they can taste them after reading the description. This isn't truly tasting the coffee but "deceiving" oneself.

Regarding this issue, FrontStreet Coffee has already explained that coffee flavors aren't invented arbitrarily. Research has shown that aromatic compounds in roasted coffee also exist in some fruits and nuts. However, human senses aren't as precise as electronic noses - relevant compounds must reach a certain concentration (threshold) to be perceived.

Furthermore, the skill of distinguishing flavors isn't innate but learned through experience. Our senses of smell and taste can perceive aromas and flavors, but we cannot accurately describe unfamiliar aromas or tastes. Even after experiencing them, unless they leave a deep impression, they're likely to be forgotten. Therefore, some coffee sensory courses teach methods to organize and record flavors, but the key is to accumulate a flavor library through post-class practice.

The primary purpose of flavor descriptions on coffee bean labels is to help you quickly understand the taste of that coffee. You may not have tried this particular coffee and not know its flavor, but when the description mentions expressions like apple, plum, or berries, you'll generally understand the flavor profile of these coffee beans.

The Art of Language in Flavor Descriptions

Why are flavor descriptions considered the art of language? Below are descriptions of two cups of coffee. After reading them, which one would you prefer? The first: "Rich fruit wine fermentation aroma, jackfruit sweetness, finally releasing caramel fragrance."

The second: "Overripe rotten fruit flavor, fermented bean curd taste, finally with a hint of burnt sweetness."

In fact, both descriptions refer to the same cup of coffee. That's right - flavors can be interconnected this way. However, different expressions create different tasting experiences.

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