The Science Behind the Flavor Wheel

Thank you to Pacific Barista Series for supporting the #ExpoSeason workshops!



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The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.

With this workshop, you will receive a list of references that can be found at grocery store or online venues. Please acquire these items before the time of this workshop. Coffee varieties will be sent to you as the instructor guides you through your sensory journey. US Mailing addresses only.

ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending. Please plan accordingly.

Instructors:
Olivia Auell
Sensory Scientist II, Synergy Flavors