Taiwan Coffee Taster's Flavor Wheel

Connect local flavors and local drinking experience In the process of shaping local characteristics, how to output subjective drinking experience into objective flavour tonality discourse and positioning, from the generation of first-line information, the communication and calibration of tasters’ experience, to the integration of consensus , The cup tester plays a pivotal role. In order to effectively communicate flavor perception and drinking experience, the introduction of flavor wheels has become an important teaching material for cup testers' drinking training. However, quoted from the international SCA flavor wheel system, the most common problem encountered by domestic cuppers is the strangeness of flavor ingredients and adjective vocabulary. In practice, coffee appraisal activities have been actively held in China in recent years. Taiwanese cup testers often use local flavors to describe flavors such as lychee, red dates, Luoshen, and longan that are rarely known abroad but are more accurate. Therefore, we tried to start, sorting out our coffee vocabulary, the language that can be in line with foreign countries, and made the first version of Taiwanese coffee flavor wheel. Thanks to Taiwan Coffee Laboratory Taiwan Coffee Laboratory has analyzed the national coffee appraisal cupping samples in the past four years, covering up to three to four thousand cupping flavor vocabularies from all coffee producing regions in Taiwan, and comparing international flavor vocabulary categories , Screening process, grabbing out relatively common flavor descriptions consistent with local dietary experience, condensed to no more than one hundred flavor compositions with usability. In response to the rapid development of Taiwan’s coffee culture, the flavor wheel is also considered an open test by us. As cupping samples increase, cup testers grow and continue to evolve/localize. We believe that the sorting and sharing of Taiwanese coffee flavor wheel will help expand the understanding of drinking experience, and the value must be grown from understanding.