The SCAA's "Coffee Taster’s Flavor Wheel," first updated in early 2016, marks its first revision in 21 years. Under the coordinated guidance of the SCAA and in full collaboration with the World Coffee Research (WCR), experts undertook the first-ever update and adjustment of the "Flavor Wheel." This represents the largest specialized study on coffee flavors in human history, significantly expanding the range of taste categories and professional terminology covered by the Flavor Wheel. The SCAA also worked with the University of California, Davis to bring together sensory scientists and coffee industry experts to connect these terms. This brand-new Flavor Wheel will completely transform the overall development approach of the coffee industry and the application methods for coffee flavors.

This flavor wheel defines the myriad aromas and tastes of coffee through [one aroma leading five tastes].

The [one aroma] of the coffee flavor wheel – "Aroma"

Aroma, which includes dry fragrance (Fragrance) and wet aroma (Aroma), refers to the scents emitted by brewed coffee, most noticeably when the beans are freshly ground. Descriptions of coffee aromas include fruity, floral, sweet, woody, nutty, smoky (bacon-like), caramel, cocoa, and more.

The [five tastes] of the coffee flavor wheel – "Tastes"

The five tastes are sour, sweet, salty, bitter, and umami. Scientists discovered umami receptors on the taste buds, thus revising the "five tastes" to "sour, sweet, bitter, salty, and umami." As for "astringency," though once considered a taste, it is actually the friction and puckering sensation caused by certain specific molecules (such as tannins) binding with proteins on the tongue, and is therefore not classified as a taste.

In the central area of the flavor wheel is "Tastes", and moving outward you can find descriptions of 99 different "Flavors". The flavor wheel is divided into nine major categories (sweet, floral, fruity, etc.), using many complex graphics, with each major category extending into second- and third-tier words that describe more specific flavors.

The origin of coffee’s myriad aromas and tastes – [three sources, nine profiles]

Coffee roasting is the origin of coffee’s diverse flavors.

Coffee roasting is the soul of the coffee bean, determining its flavor, body, and acidity. The flavor of coffee depends on the combined effects of temperature zones and time—that is, the chemical changes during roasting.

The sources of coffee aroma are divided into three main types:

1. The enzymatic action of light roasting,

2. The Maillard reaction of medium roasting,

3. The dry distillation of dark roasting

[The Three Sources]

# Light Roast Coffee Beans:

Enzymatic action (enzymatic, floral, fruity, herbal)

# Medium Roast Coffee Beans:

Maillard and caramelization reactions (sugar browning, nutty, caramel, cocoa)

# Dark Roast Coffee Beans:

Dry distillation (dry distillation, resinous, spicy, smoky)

[The Nine Profiles] are divided into:

1) Floral,

2) Fruity,

3) Acidic/Fermented,

4) Green/Vegetative,

5) Roasty,

6) Spicy,

7) Nutty/Cocoa,

8) Sweet,

9) Others

and other nine major categories.

The Wine Aroma Wheel – Le Nez du Vin (36 Flavors) is a wine-tasting tool from France, serving as a specimen of wine aromas. It was created during the innovation period of French wine and aroma appreciation culture in 1980 and has a history of 25 years. Jean Lenoir of France is the inventor of this tool, which he named Le Nez du Vin ("the wine nose"). Jean Lenoir is a figure who has had a profound influence and made great contributions to the global wine industry.

To train cuppers to memorize specific flavors, the current SCAA-certified courses recognize the 36-flavor Le Nez du Café (literally translated as "coffee nose") produced by “Edition Jean Lenoir France” as a key component of the Q Grader certification exam. It is also a set of coffee aroma training bottles, useful for training or collection. The flavors are grouped into four major categories (Enzymatic, Sugar Browning, Dry Distillation, and Aromatic Taint) to provide a comprehensive analysis of the different flavors that emerge during coffee roasting.

The 36-bottle Le Nez du Café (Coffee Nose) coffee aroma set includes:

1. 1. Earthy, 2. Potato, 3. Green Bean, 4. Cucumber, 5. Straw, 6. Cedar, 7. Clove, 8. Pepper, 9. Coriander Seed, 10. Vanilla, 11. Rose, 12. Coffee Flower, 13. Coffee Cherry Skin, 14. Blackcurrant, 15. Yellow Lemon, 16. Apricot, 17. Apple, 18. Cream, 19. Honey, 20. Leather, 21. Indian Rice, 22. Toasted Bread, 23. Malt, 24. Maple Syrup, 25. Caramel, 26. Dark Chocolate, 27. Roasted Almond, 28. Roasted Peanut, 29. Roasted Hazelnut, 30. Walnut, 31. Cooked Beef, 32. Smoky, 33. Tobacco, 34. Roasted Coffee Bean, 35. Chemical, 36. Rubber

In response to the updated Flavor Wheel, the 100-flavor T100 COFFEE FLAVOR MAP (Coffee Flavor Map) is another set of aroma bottles produced by South Korea’s Scentone, offering 100 different flavors for comprehensive coffee knowledge training.

The T100 COFFEE FLAVOR MAP (Coffee Flavor Map) was developed in South Korea and certified by the SCAA, making it ideal for refining one’s sensory skills.

What are the 100 flavors? Unlike the traditional four-group classification of aroma bottles, T100 is divided into ten different aroma groups:

TROPICAL FRUIT (Tropical Fruits)

BERRY-LIKE (Berries)

CITRUS & OTHER FRUITS (Citrus & Other Fruits)

STONE FRUIT (Stone Fruits)

CEREAL & NUT (Cereals & Nuts)

CARAMEL & CHOCOLATE (Caramel & Chocolate)

HERB & FLOWER (Herbs & Flowers)

SPICE (Spices)

VEGETABLE (Vegetables)

SAVORY & OTHERS (Savory & Others)

1. Guava, 2. Mangosteen, 3. Mango, 4. Banana, 5. Coconut, 6. Passionfruit, 7. Watermelon, 8. Papaya, 9. Tropical Fruit, 10. Pineapple, 11. Cantaloupe, 12. Pomegranate, 13. Lychee, 14. Aloe, 15. Strawberry, 16. Blueberry, 17. Raspberry, 18. Cranberry, 19. Blackberry, 20. Acerola, 21. Acai Berry, 22. Blackcurrant, 23. White Grape, 24. Muscat, 25. Grape, 26. Lemon, 27. Orange, 28. Lime, 29. Citron (Yuja), 30. Grapefruit, 31. Chinese Pear, 32. Apple, 33. Chinese Quince, 34. Cherry, 35. Dark Cherry, 36. Peach, 37. Plum, 38. Apricot, 39. Jujube, 40. Hazelnut, 41. Walnut, 42. Pine Nut, 43. Almond, 44. Peanut, 45. Pistachio, 46. Sesame, 47. Red Bean, 48. Malt, 49. Scorched Rice, 50. Roasted Coffee Bean, 51. Caramel, 52. Brown Sugar, 53. Honey, 54. Maple Syrup, 55. Milk Chocolate, 56. Dark Chocolate, 57. Mocha, 58. Cream, 59. Butter, 60. Yogurt, 61. Cheddar Cheese, 62. Pine, 63. Hawthorn, 64. Basil, 65. Thyme, 66. Earl Grey Tea, 67. Rose, 68. Jasmine, 69. Acacia Flower, 70. Elderflower, 71. Lavender, 72. Bergamot, 73. Chrysanthemum, 74. Hibiscus, 75. Eucalyptus, 76. Cinnamon, 77. Vanilla, 78. Nutmeg, 79. Clove, 80. Cardamom, 81. Star Anise, 82. Cumin, 83. Black Pepper, 84. Garlic, 85. Ginger, 86. Soy Sauce, 87. Mustard, 88. Mayonnaise, 89. Pumpkin, 90. Tomato, 91. Cucumber, 92. Mushroom, 93. Taro, 94. Kudzu, 95. Ginseng, 96. Sweet Pepper, 97. Musk, 98. Amber, 99. Smoke, 100. Savory Beef