Coffee tasting notes are broken because the SCA’s Flavour Wheel is incoherent. We need a new framework that’s accurate, intuitive and grounded in how people actually perceive flavour.

Tasting notes should help coffee drinkers identify beans and brews they like.

Unfortunately, flavour descriptions often confuse consumers more than they help. Poor quality tasting notes give the impression that tasting coffee is difficult, subjective or even a hoax. This is an unpardonable position for an industry that defines itself on the basis of flavour.

United Baristas wants to kickstart a community-wide conversation on how we can better communicate coffee’s distinctive flavours. Better tasting notes are fundamental for the industry’s viable future. More accurate communication can empower consumers and support specialty coffee’s price premium.

This is the first in a series of three articles equipping baristas to write better tasting notes. Explore more at https://unitedbaristas.com/article-series/coffee-tasting-framework/

Plus start using the coffee tasting tools at https://unitedbaristas.com/coffee-tasting/

Hosted on Acast. See acast.com/privacy for more information.