The SCAA (Specialty Coffee Association of America) created the solution to our descriptive problems. Behold the "Coffee Wheel"! Now, we can utilize grandiloquent words like camphoric, enzymatic, and phenolic, along with easier descriptors such as citrus, nut-like, turpeny, and carmelly.
How to use:
1. To describe Taste, use the left side. Aroma, right side.
2. Work outwards from the center to the periphery.
Now, my coffee reviews shall be quite exact with the perfect adjective to describe what I am tasting. Check back this weekend, as SCAA has a second wheel to describe the roasting process.
|Citation: Picture grabbed from Sweet Maria's Coffee! Click here for larger picture.|