Winners Culinary Fuel: Re:Co Coffee Service

APRIL 17, 2016

Issue 4

MEETING AROUND THE Featured CUPPING TABLE

COFFEE TASTER’S 2016 BEST NEW PRODUCT FLAVOR WHEEL WINNERS CULINARY FUEL: RE:CO COFFEE SERVICE

U.S. COFFEE CHAMPIONSHIPS ARENA

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION OF AMERICA SUNDAY, APRIL 17

TABLE OF CONTENTS SCHEDULE OF EVENTS 5 Meeting Around the Cupping Table WENDY RASSMUSSEN SUNDAY, APRIL 17 8am–1pm Registration Open

7 2016 Best New Product Winners 8–10:30am Exhibit Hall Open to Exhibitors only

8am–2pm Pathway Classes 8 Culinary Fuel: Re:co Coffee Service STEPHEN MORRISSEY 9:55am–2:15pm United States Barista Championship – Final Round

9:55am–2:15pm United States Brewers Cup – Final Round 9 Reflections from a Coffee Curmudgeon TIMOTHY J. CASTLE 10:30am–12pm Lectures 11am–12pm Films on Coffee: tentative

12 U.S. Coffee Championships Arena 10:30am–2pm United States Roaster Championship SARAH LESLIE, DAVID FASMAN, BRONWEN SERNA 10:30am–4pm Exhibit Hall Open to Registrants

14 How to Use the Coffee Taster’s Flavor Wheel in 8 Steps 3:15–4:15pm United States Coffee Championship Winners Announcement PETER GIULIANO To find the location and event 4–10pm Exhibitor Move-out details, download the official SCAA Expo App from the App 8:30pm Barista Guild Party – Everyone Invited Store and Google Play!

SCAA Coffee Taster’s Flavor Wheel STAFF ADVERTISERS FEATURED

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R Y NE E R Monin MOMI Lily Kubota MI RY CARA HA S RY C ACKB ROSE ER JA ER HONE B BL ASPBER E B M M APLE R U E AW LI BL Y Rekerdres Insurance Z TR IN M SY ED S 14 DA Executive Editor OL RU E R RAIS N K A U CHOC SS P UT PR E ON S C OL OC Y E H C Grounds for Health OC AT RR O E HE LATE C E ALM POMEGRANAT O B EAPPL N S HA L N D O LA I W

ZE V A P VE Susan Gates EE A L VANI C Y N N PE Javo Beverages R K OR U A T ART

T I TE A LL RR GR L FL PE L E B L LA I A N A B E NUT R O S O IT S WN W M APPL RU E A F SU E T CH T I A CLO COCO C PE Advertising Sales G S HunterLab VE A DRIED CINNAMO A R PEAR IT N NUTT U NUTMEG Y GRAPEFRUIT COFFEE FLORAL THER FR HostMilano EET O SW E ORANG ANISE F / R BR Y U OW T A IT Tiffany Howard T O Y N SPIC U C N N O LEMO E C Espresso Parts T S FRUI S CITRU LIME PEPP ER E C I

P PUNGENT S Design SOUR AROMATICS MALT TASTER’S E.K. International R CEREAL D O E / A AC T ETIC AC R ID S N N U GRAI T E SOUR E O M D S R BUTYRI E C AC ID T F Club Coffee ROAST BURN BROW N, ISOV AL ALER COHO IC ACID Danny Pinnell / Y O L/ OK EN VE FERMENTE SM CO RE TI CI TOBACC BAC OT G TA TRIC HE GE ACI HY R VE D Nespresso AS PIPE TO D MALI O C FLAVOR L AC D GREE IVE ID CRI L Digital Edition A A OI W L IN N RA EY / CHEMIC VEGE W Y WH Yunnan Coffee Exchange T I S T KEY US AT

M I FE / V R B E ME RY E N E R AN OV T P ED BE E A Y R UB P R Co. Ltd. R IPE Mya Stark KY UN SK WHEEL M LEU O R AL T N U E I N P IC Y D T D L PE E A R Editing ME S R A -R

E F P IP R O TT D E I C E B DA S LI H O Y V R H EG K EN T C HA H O I G L ET P R Y HERB R A Y H AT E B - M T S E TY C L Y P N R Y T I I A T NI S Y KE V A AL -L

R A A U R E E AM E OD / D D I D E K

PE M Y / BO E T Y A WO

S D P A

MU D MUSTY/ M

V.1 SUNDAY, APRIL 17

APRIL 20-23 #SCAA2017 SEATTLE, WA

SEE YOU NEXT YEAR! EXHIBITOR, SPONSOR & INDUSTRY NEWS

Pop-Up Cafes | SUNDAY FEATURED COFFEE SERVICE

SUMMIT COFFEE ESPRESSO PARTS X KALITA JAPAN

Every day deserves to be taken to the Espresso Parts is a modest com- summit. And no matter what brings you pany—with big ambitions. Aiming to to SCAA in Atlanta, we hope it brings you be nothing less than masters of the by Summit Coffee’s pop-up cafe near the specialty coffee universe, we are a registration desk! dynamic team with the sole purpose of Summit has been serving coffee in David- providing the best customer service experience, period! We specialize in son, North Carolina since 1998, and we’ve now made the leap into the distribution of all things coffee. roasting. We’re excited to present the new Summit to you, Thursday– Be sure to visit us at the Expo Front Entrance as we will be partner- Sunday, with the finest coffees we have to offer. ing with Kalita Japan and hosting a bevy of guest baristas! Sample the With a focus on small-lot, dynamic coffees, Summit is offering a latest roasts from: Batdorf & Bronson Coffee Roasters, Revelator Coffee generous sampling of single origin roasts throughout the week. From Co., Boston Stoker Coffee Co., and Stumptown Coffee Roasters as they our single-farmer coffees from Yirgacheffe, to our beans from the exclusively brew with Kalita! award-winning Kayanza Washing Station Guests will also be able to purchase in Burundi, our offerings this week some of the most popular items from our exemplify why we wake up each morning Kalita Japan collection, including drippers before the sun. from the very exclusive Tsubame Collec- We’ve been serving our coffees every tion. Limited supply on hand, so act fast! day for 18 years in Davidson; now we’re Want to talk wholesale discounts? Be bringing the show on the road to Atlanta sure to visit our Wholesale Booth #1512. for our biggest out-of-town expansion Want to purchase the latest Espresso yet. Fresh off a partnership in Atlanta Parts gear? You can do that at our Retail with SweetWater Brewing earlier this Booth #1702. week, Summit is about community and creativity. Come stop by for a coffee and a hello!

4 THE DAILY EDITION | SUNDAY, APRIL 17, 2016 If there is a metaphorical heart- Today, thanks to the work of EXHIBITOR, SPONSOR & INDUSTRY NEWS beat in the coffee industry, then my tireless volunteers, the heartbeat Meeting Around the suspicion is that it exists around the of coffee is strong and steady in cupping table. If you think about it, rooms C108 – C110. The man with here is where the hard work of the his finger on the pulse of these farmer meets the desire of the con- rooms is Lennon Fediw, the senior sumer; here is where the “rubber green coffee specialist at Star- Cupping Table meets the road;” or, more aptly, bucks. I visited with him for a few WENDY RASSMUSSEN the “spoon meets the lip.” Around brief moments and was immersed the cupping table, relationships in a Proustian flood: the loud per- that span time, geography, and cussive beat as a handful of beans culture are developed. goes through the grinder, the soft In the very earliest days of the background bubbling of kettles, SCAA Expo, this magic occurred the delightful slurping of comrades once you got back to your office. around the table, filled the air. But, the association pretty quickly Every one of the three available outgrew the folding-tables-in-the- rooms was full of energy and ex- hallway stage and blossomed into citement. Fair Trade in one, Olam a full-fledged trade show. When I Coffee in another, and Amigos attended my first show in Seattle del Café—a private foundation in 1992, all the ingredients for this designed to improve the quality of magic were there: coffee samples life for Honduran coffee farmers— from origin, cuppers, protocols, was in the third. These groups and an emerging common lexicon. worked through SCAA to book But, there was not a whole lot of time in the Cupping Exchange. cupping going on at the show. By Each room was equipped with the time I left my role in coffee spoons, grinders, kettles, cups, almost 20 years later, there was and volunteers. Members supply cupping all over the place, but it the great coffee and the guests. was reserved for those who could As I left, I was filled with love afford the space, electrical, and and pride for this industry. I reflect- other costs associated with this ed on how great it is that we have activity. an opportunity to come together through our association and support each other with the time, space, and energy to strengthen old relationships, and develop new ones. Thump, thump, thump. The heart of specialty coffee beats as strongly as ever.

WENDY RASSMUSSEN IS A TEACHER AT GARDEN GROVE UNIFIED SCHOOL DISTRICT AND A COFFEE INDUSTRY VETERAN.

THE DAILY EDITION | SUNDAY, APRIL 17, 2016 5 EXHIBITOR, SPONSOR & INDUSTRY NEWS Required Reading: The Bill of Lading

The bill of lading is one of the people nod off before they get past the second column of fine print on most important documents used the back of the bill of lading. Merchants should be familiar with both the in logistics. The FCL (full container international carriage conventions and the bill of lading forms outlining load) version of a bill of lading is the carrier’s liability. If the claim is the result of your load, count, and stow, a receipt from the carrier with the how can you claim against the vessel owner? It is the shipper’s responsi- particulars furnished by the ship- bility to make sure that the goods are adequately prepared for shipment, per. The shipper may (or may not) meaning sufficiently packed and well prepared for the intended transit. provide such particulars as: marks With great respect to JFK: don’t ask what your carrier can do for you… and numbers, number of packages, ask what you can do for yourself! So as you relax with your cup of coffee a description of those packages, (whether you’re just getting into the office or relaxing on the weekend), weight, and any measurement as applicable. It also contains the name of take some time and review a bill of lading—you won’t regret it! seller at origin, buyer (and as specified by the buyer, the party to whom delivery is to be made and who should be notified of delivery). For coffee LOGAN PORTMANN IS ACCOUNT THE EXECUTIVE/AUDITOR AT shipments, in addition to the port of loading and port of discharge, it REKERDRES & SONS INSURANCE AGENCY, INC. may include the number of bags, the weight of the bags, a description of the coffee, and can also certify the condition of goods at loading point. Have you read the bill of lading small print? It’s shocking how many

Health: A Key Element of the Gender Equity Equation

When it comes to gender equity This year marks the 20th anni- Greater gender equity is key to in specialty coffee, much of the versary since Grounds for Health the future of our industry. Empow- conversation has focused on equal first delivered life-saving health- ered women are healthy women. access to tools, training, and edu- care to women in coffee-growing And vice versa. cation to help women gain a more communities. We work specifically influential role in production and with women ages 30-49 who—in Learn more & get involved: www. throughout the supply chain. their prime—are the best candi- groundsforhealth.org dates for gender-based assistance Yet a critical factor has often programs. These women are also been overlooked: health. Women Visit us at Booth #1524 must be healthy in order to reap the most at risk of dying from cer- the benefits of gender-based as- vical cancer, a nearly 100 percent sistance programs and deliver on preventable disease. the promise of greater productivi- To date, we have reached ty and economic growth. 60,000 women and are on track to reach 50,000 annually by 2020.

6 THE DAILY EDITION | SUNDAY, APRIL 17, 2016 EXHIBITOR, SPONSOR & INDUSTRY NEWS 2016 BEST NEW PRODUCTS WINNERS

CATEGORY NAME EXHIBITOR NAME BOOTH # Commercial Coffee or Tea Preparation and Serving Equipment Zojirushi 817 Consumer Coffee or Tea Preparation and Serving Equipment– Baratza 1428 Electrical Consumer Coffee or Tea Preparation and Serving Equipment – Espro 1353 Non-Electrical Coffee Accessories CupPrint 315 Specialty Beverage Stand Alone Miso Sip 113 Specialty Beverage Flavor Additive Monin Hawaiian Island 1203 Health: A Key Element of the Gender Equity Equation Packaging Ghiradelli 753 Open Class Table Top Roasters Tools Table Top C

THE DAILY EDITION | SUNDAY, APRIL 17, 2016 7 Culinary Fuel: Re:co Coffee Service STEPHEN MORRISSEY The two days of incredible decided to do. Black Eagle espresso speakers and challenging topics We built one beautiful large machines sat back- at Re:co Symposium demands an coffee bar, and then broke it down to-back, right in the intermission format that allows and rebuilt it again. Three times. middle and perpen- people to connect, debate, and Re:co attendees turned up on dicular to service, decompress over great coffee. Wednesday morning, greeted by a with two crews of Over the years, the service has brightly lit pour over bar manned baristas churning out garnered a reputation for not only by an army of Level 2 Certified espressos, cortados, providing great coffee quickly, but Baristas from across North Amer- and macchiatos. The for developing thoughtful menus ica, all brewing stellar coffees on wooden menus were with highly-qualified baristas and Hario V60s. The V-shaped bar was gone, replaced with immersive service models. This decorated with succulents, air two large TV monitors effort has not gone unnoticed plants, a selection of coffee maga- streaming the day’s op- and surveys show most attendees zines, and hanging light bulbs. The tions, and surrounded value the coffee service as one of room was lit to match and a play- by an entirely different the key elements at the event. list of gentle, alternative folk music set of wall decorations. Recognizing this reputation, we accompanied. The attendees The next morning set about developing something sampled Askinsie chocolates while was different again, a little different for 2016—some- choosing their coffee from small two separate bars serv- thing that continued the focus on wooden menu boards. Attendees ing four single-origin excellence while offering some- acclimated to the space, enjoyed espressos, followed by thing unique to Re:co. Incoming their coffees, and then left for the an Italian-themed bar, Barista Guild of America chair Laila second session of the morning. decorated with pictures of the late cialty coffee, is the appreciation Willbur returned in her role as lead When they returned, everything Renato Bialetti and large Mokka of quality through diversity. That’s on the project, and we set about was different. pots, and serving decadent Af- as true when it applies to different planning. The entire room was lit in dark fogatos with ice cream from Jeni’s coffees from around the world, as The first step was building the orange and upbeat pop-songs Splendid Ice Cream and delicious it is for the many styles of prepa- menu. How many coffees? Do blared over the speakers. A series decaf espresso from Swiss Water. ration and service. We wanted to we change coffees throughout of stanchions guided the flow Why go to these lengths? Be- celebrate that diversity. the event? How many bars do we towards the bar, which had now cause there isn’t one specific look need? Batch-brew or pour over? become one 30’ long orange and feel for specialty coffee. Each STEPHEN MORRISSEY IS THE What would the bar look like? counter, topped with large white of these aesthetics offered great SENIOR CREATIVE ADVISOR FOR THE SPECIALTY COFFEE It was tough to decide on these tubs of chips and protein bars. coffee, each is viable, and there ASSOCIATION OF AMERICA. things, because we wanted to do Two gleaming Victoria Arduino are even far more models out everything. So—that’s what we there. Inherent in the idea of spe-

8 THE DAILY EDITION | SUNDAY, APRIL 17, 2016 Reflections from a Coffee Curmudgeon TIMOTHY J. CASTLE Upon arriving here in Atlanta Cold Brew? Really? How could “We sell our coffee to Coffee about regarding each of these on Tuesday and attending the we devote a chunk of our precious Drinkers, not consumers.” When three topics than I came here opening reception for this year’s time at Re:co to “Cold Brew: Cat- we call them coffee consumers we with, and I am sure that I will be Re:co Symposium, I pulled out the egory or Craze”? Aren’t we over make them sound like mindless discussing them—and the new program for the next two days and Cold Brew? Is it really something livestock; “drinkers,” is a more ways with which I have to consider began quibbling immediately: we should be discussing here, intentional depiction and calls to them—with friends and colleagues within what I consider mind the satisfaction and enjoy- for months to come. ment that the coffee drinker might to be the hallowed And I won’t even, (well, I’ll try experience as they bring a cup of inner sanctum of not to), get upset with myself for coffee to their lips. Specialty Coffee? I going all off-kilter as I read the remembered, during Even the next session—“Farm program because my reading the one of my first visits Workers: Is Labor the Next Crisis program and reacting to it—how- to a coffee farm in the for Coffee?”—got me riled up: I ever ill- or un-informed I might late 70s, being serving ranted to myself that the coffee have been—was my way of enter- Cold Brew coffee at a farmers I work with have been ing into this year’s conversation. farm in Guatemala that having labor problems for years, I’m just glad I listened first, before has since become very why has it taken us eight years to putting my quibbles and rants out famous. My traveling put this issue up for discussion at there. I’d still like us all to consider companions and I our annual symposium? dropping “coffee consumer,” and sanctimoniously chided I don’t believe I got down the remember all the loyal, thoughtful the farmer for using list of topics any further before coffee drinkers in the world that the Cold Brew method I realized, first of all, that if it make this ongoing conversation and encouraged him to weren’t for Re:co, I would not possible. use a proper, hot water have had the chance to consider method. these topics and go off about FOR 30+ YEARS, TIM CAS- As I read down to them, much less discuss them. TLE HAS SOLD GREEN COF- the next program, And secondly, I had a lot more to FEE AND HAS BEEN WRITING “Moving Towards a learn about each of these three ABOUT COFFEE AND TEA. True Understanding of issues and how they impact the CASTLE CO-AUTHORED THE GREAT COFFEE BOOK (TEN the Coffee Consumer,” specialty coffee industry. I would SPEED PRESS, 1999) AND I once again took issue. not have had the opportunity to WROTE THE PERFECT CUP, As an old friend, who do so without Re:co; which is more (PERSEUS BOOKS, 1991). IN has had a long and or less the point of this annual 2003 CASTLE RECEIVED THE distinguished coffee get-together. I am leaving Re:co SCAA’S DISTINGUISHED AU- career, once told me, this year with a lot more to think THOR AWARD AND WAS THE ASSOCIATION’S PRESIDENT IN 1991.

WHOLESALE DISCOUNTS AT BOOTH #1512

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THE DAILY EDITION | SUNDAY, APRIL 17, 2016 9 EXHIBITOR, SPONSOR & INDUSTRY NEWS

International Women in Coffee Alliance Breakfast

This year’s International Women integral to empowering and edu- in Coffee Alliance (IWCA) break- cating women on a global level. fast was a sold out event, and for IWCA’s continuing mission is to good reason. The topic of gender empower women in the interna- equity was at the center of the tional coffee community to achieve conversation and was reflected meaningful and sustainable lives; throughout the event. Keynote and to encourage and recognize speaker Mbula Musau delivered an the participation of women in all inspiring talk that chronicled her aspects of the coffee industry. This career in specialty coffee, which work is done through a chapter includes the founding of Utake network that—while operating Coffee Consulting and acting as independently— still has access to a Project Advisor implementing IWCA resources to achieve goals. International Trade Centre gender The signing of the Cameroon projects in East Africa. Mbula chapter at the breakfast marks 20 spoke about how gender equality global chapters and an exciting played a role in her professional time of growth for the organiza- development while working as tion. a trainer in Africa, noting that The newest tool for empow- “there was no harm in having men ering chapter members to grow participate in trainings, but there and prosper was also introduced was a big need to have women at the IWCA breakfast. With participate as well.” At the close support from the International of her speech, Mbula emphasized Trade Centre, a digital platform that organizations like IWCA are that connects producing members ADV_Fiera_SCAA_215,9x279,4mm.indd 1 31/03/16 16:56 to coffee buyers was launched. This innovative platform highlights coffees by region, provides information on quality and availability, and facilitates communication with IWCA producers.

With growing industry participation and introduction of new promotional tools IWCA is poised to have an even larger impact on global gender equity. In the words of Vice President Jenn Gallegos the support of IWCA will “help make coffee a 100% sustainable product.” For more information on IWCA or to support their work please visit www. womenincoffee.org.

10 THE DAILY EDITION | SUNDAY, APRIL 17, 2016 EXHIBITOR, SPONSOR & INDUSTRY NEWS The U.S. Coffee Championships Arena SARAH LESLIE, DAVID FASMAN, AND BRONWEN SERNA

At SCAA’s Annual Expo, some While the judges get to do all of the newest and most cutting of the tasting on stage, you can edge coffee equipment is being take part by tasting the coffee shown. There are hundreds of from the Roasters Championship. exhibitors on the show floor – all Or, if you’d prefer an espresso or with a clear dedication to better- cappuccino, you can stop by the ing the specialty coffee industry. BGA Café. All of the baristas work- Just next door there’s the U.S. ing at the café hold Barista Level Coffee Championships (USCC) 1 Certificates and are dedicated Arena where the nation’s top coffee professionals. coffee professionals are compet- Don’t forget to stop by the ing for the national title in their Barista Guild and Roasters Guild category. Membership Booths. If you are There are three competitions already a member, you can pick up happening in the event space – a prize (while they last) and chat the United States Barista Champi- with Executive Council and Com- onship, the United States Brewers mittee Members about the guild. Cup, and the United States If you aren’t a member, you can Roaster Championship. The final sign up (of course), but you can round for all three competitions also explore the benefits of guild takes place Sunday. membership. The show floor is full of products and companies pushing the SARAH LESLIE IS THE boundaries of coffee, but in the WHOLESALE EDUCATOR USCC Arena, you see the people FOR IRVING FARMS COFFEE who are putting those innovations ROASTERS. DAVID FASMAN IS THE WHOLESALE EDUCATOR into practice. The competitors AT KALDI’S COFFEE ROAST- are diverse – from different ER. BRONWEN SERNA IS THE backgrounds, companies, and DIRECTOR OF COFFEE AND experiences – but they all embody EDUCATION AT THE NEW coffee excellence. BLACK.

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12 THE DAILY EDITION | SUNDAY, APRIL 17, 2016 C

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21 - 22 June 2016 DUBLIN, IRELAND butes as being closely related, and How to Use the Coffee Taster’s Flavor Wheel in 8 Steps if there is a gap, that means the tasters thought of them as being PETER GIULIANO slightly less closely related.

The Coffee Taster’s Flavor STEP 3: START AT THE CENTER great source of information for the Wheel, a collaborative effort The wheel’s design encourag- professional taster. There will be STEP 7: USE YOUR WORDS unfamiliar words to many- techni- esthe taster to start at the center, The great thing about these by the Specialty Coffee Asso- cal and chemical descriptions of and work outward. The most gen- tools is that they form a founda- ciation of America and World flavors- but the lexicon explains eral taste descriptors are near the tional common language for coffee them clearly and provides sensory Coffee Research, is designed center, and they get more specific tasters. The existence of an indus- references for all of its attributes. to be a tool for the coffee as the tiers work outward. The try-standard wheel means that all taster. As a tool, it is meant taster can stop anywhere along coffee professionals can study a the way, but the farther outward common document, have it in our to be intuitive, enjoyable to the taster works, the more specific STEP 5: CHECK OUT SOME REFERENCES tasting labs and shops, and base use, and a benefit to those the description might be. As an Every attribute in the WCR our communication on a shared who seek to analyze and example, the coffee taster might lexicon has a reference, and many set of terms. While imaginative detect a fruitiness when tasting describe coffees. Here are a of these references are readily descriptors and flights of fancy are a coffee from Ethiopia. Moving available in supermarkets and from great, sometimes they make com- few tips on how to use the through the ‘fruity’ section of the online sources. Keeping in mind munication more difficult. In cer- wheel properly. wheel, they are confronted with that aromatic references (noted as tain contexts, therefore, focusing a choice: is the fruitiness reminis- such) should never be ingested, on common language—illustrated cent of berries, dried fruit, citrus though flavor references can be, in the wheel—is just the thing for STEP 1: TAKE IT ALL IN fruit, or something else? If the you can taste and smell the refer- those who seek to communicate taster decides ‘citrus fruit’, they ences to orient yourself to those The wheel is meant to be beau- about coffee. then can sharpen the descriptor: flavors in coffee. Many references tiful, like the greatest coffees can is it ‘grapefruit’, ‘orange’, ‘lemon’ are suggested to be smelled from be. It represents a comprehensive, or ‘lime’? Having identified that snifters, which concentrate the kaleidoscopic picture of coffee fla- STEP 8: STUDY THE COLORS flavor, the taster can move back to aromatics. Take notes. Work on vor. Let the words wash over you, Our visual sense is strongly con- the center and start again, zeroing your sense memory. and soak it in. You might see some in on another flavor, and another, nected with our other senses, and words you’re not familiar with. until they feel their description of the way foods look give us import- That’s ok, we’ll deal with those the coffee is complete. This is the ant cues to how they are likely to later. For now, just marvel at the STEP 6: START AT THE CENTER AGAIN basic function of the wheel, and taste. For this reason, we often use possible complexity of coffee. With a knowledge of the can be used very simply at that visual terms to describe flavor: a Lexicon Attributes in mind (per- level. However, there is more to coffee can taste “bright” or “red” haps even having referenced an the wheel, and the expert taster or “green”. With this awareness, attribute or two) taste a coffee and STEP 2: TASTE SOME COFFEE can move further. we paid special attention to the start in the center again, working The flavor wheel can be colors on the wheel, trying hard your way out to a specific attri- used either in casual tasting or to link the terms with colors that bute. Now, look to the neighbor- professional coffee cupping. In represent the attribute clearly. STEP 4: READ THE LEXICON ing attributes. You may notice the either situation, the key is to taste This might help a struggling taster The Coffee Taster’s Flavor attribute ‘cells’ appear to be a dif- mindfully. Prepare the coffee find a descriptor: if they can only Wheel is based on the World ferent distance from one another. carefully, observing the coffee at articulate “it tastes like a red fruit Coffee Research Sensory Lexi- If two attribute cells are connect- different stages: the fragrance just of some kind,” the taster can scan con, a standard set of attributes ed, it means that the professional after grinding, the aromas which the red-colored attributes on the designed to allow trained sensory tasters in our research thought of escape the moment water hits the wheel. “Something brown” might panels evaluate coffees for scien- these attributes as being closely coffee grounds, and the flavors send the taster to the left side tific research purposes. Although related, and if there is a gap, that that fill the palate when the coffee of the wheel, where the brown the vast majority of flavor wheel means the tasters thought of them is sipped. ‘Flavor’ is defined as a territory is, perhaps stimulating the users will not be trained in this as being slightly less closely relat- combination of taste and smell, awareness of spice or grain notes. methodology, the lexicon can still ed. The further the gap extends to and the flavor wheel contains be used to define the attributes the center of the wheel, the less attributes on the entire continuum More ways to use this wheel represented on the wheel. Each closely related the tasters found between basic tastes (those things will doubtlessly emerge as tasters, attribute has a definition and a the attribute descriptors to each perceived only by the tongue) to teachers, sensory scientists, and ‘reference’, which can be used to other. This might be helpful when pure aromatics (those things that coffee professionals engage with calibrate tasters who may seek ‘calibrating’ coffee descriptors only can be smelled). Most flavors, and use this tool. We are eager to clarification on specific attributes. to other tasters’ experiences, or however, are a mixture of the explore new techniques and ideas! The flavor wheel and lexicon designing taste descriptors that senses: the sourness and unique therefore work best in tandem, the are intelligible to the maximum aromatics of the lemon, for exam- PETER GIULIANO IS THE SR. taster referencing the lexicon for number of people. ple, or the sweetness, bitterness, DIRECTOR OF SYMPOSIUM attribute descriptors and refer- and characteristic aromatics of Start at the Center: If two attri- FOR THE SPECIALTY COFFEE ences if needed. The lexicon is a molasses. Notice the coffee and its bute cells are connected, it means ASSOCIATION OF AMERICA. tool for sensory panels trained in flavors. Now turn to the wheel. that the professional tasters in our descriptive analysis, but offers a research thought of these attri-

14 THE DAILY EDITION | SUNDAY, APRIL 17, 2016 THE DAILY EDITION | SUNDAY, APRIL 17, 2016 15 JOIN US FOR UNEXPECTED DISCOVERIES AT THE NESPRESSO BOOTH 507 FROM 12 PM 2 PM, DURING THE SCAA EXPO

FRIDAY Discover Robusta in the sensory lexicon

SATURDAY Experience how shape impacts ﬂ avor

SUNDAY Enjoy unexpected pairings

We will also run daily workshops on the AAA Sustainable QualityTM Program: "Robusta" and "Why Aluminium". Speak to our sta at the booth to register.