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The Coffee Matrix

Module 4

Sensory science

The 2016 SCA Coffee Taster’s Flavor Wheel, aligned with the World Coffee Research Sensory Lexicon. Notes are not poetry — they are reproducible references.

FloralFloralChamomileRoseJasmineBlack TeaFruityBerryBlackberryRaspberryBlueberryStrawberryDried FruitRaisinPruneOther FruitCoconutCherryPomegranatePineappleGrapeApplePeachPearCitrus FruitGrapefruitOrangeLemonLimeBergamotSour / FermentedSourSour AromaticsAcetic AcidButyric AcidIsovaleric AcidCitric AcidMalic AcidAlcohol / FermentedWineyWhiskeyFermentedOverripeGreen / VegetativeOlive OilRawGreen / VegetativeUnder-ripePeapodFreshDark GreenVegetativeHay-likeHerb-likeBeanyOtherPapery / MustyStaleCardboardPaperyWoodyMoldy / DampMusty / DustyMusty / EarthyAnimalicMeaty / BrothyPhenolicChemicalBitterSaltyMedicinalPetroleumSkunkyRubberRoastedPipe TobaccoTobaccoBurntAcridAshySmokyBrown / RoastCerealGrainMaltSpicesPungentPepperBrown SpiceAniseNutmegCinnamonCloveNutty / CocoaNuttyPeanutsHazelnutAlmondCocoaChocolateDark ChocolateSweetBrown SugarMolassesMaple SyrupCaramelizedHoneyVanillaVanillinOverall SweetSweet AromaticsFloralFruitySourGreenOtherRoastedSpicesNuttySweetCoffeeSCA · WCR

Tap a ring. Outer notes are the WCR references; inner rings are families.

  • Floral
  • Fruity
  • Sour / Fermented
  • Green / Vegetative
  • Other
  • Roasted
  • Spices
  • Nutty / Cocoa
  • Sweet

Cupping protocol (SCA): 8.25 g / 150 g water at 93 °C, 4 minutes steep, break crust, skim, slurp. Scores are 6.00–9.00 in 0.25 steps. Specialty begins at 80.