Coffee Taster’s Flavor Wheel Revised for the First Time in Over 20 Years
By Lily Kubota, Content and Communications Manager, SCAA
作为咖啡行业最标致性资源之一，美国精品咖啡协会的咖啡风味轮在迎来第二十一个年头时进行了修订更新。这项工作的基础-- 世界咖啡研究感官词典(the World Coffee Research Sensory Lexicon)，是大量专业感官领域专家、科学家、咖啡买家和咖啡烘焙公司通过World Coffee Research (WCR) 和SCAA合作的结晶。这是咖啡风味领域迄今完成的规模最大，最具协作性的研究成果，促成了咖啡产业一系列新兴词汇。这项开创性新工具也将改变咖啡行业思考和应用咖啡风味的方式。
In 2009, SCAA held its first-ever Symposium in Atlanta, Georgia, with a delegation of over 200 of the most influential and passionate coffee professionals in the industry. It was at this event that we, as an industry, planted the seeds for the establishment of a global organization entirely devoted to coffee research: World Coffee Research. We return to Atlanta this spring for what would have been our eighth Symposium, now Re:co Symposium, with a resource that reflects the hard work and collaboration of so many individuals and organizations for the greater good of the industry.
2009年SCAA在亚特兰大首次举办了由行业内200多位最具影响力，最富有激情的咖啡专家代表团组成的专题研讨会。在这次盛会上，我们作为一个行业，种下了完全致力于咖啡研究的全球性组织的种子：世界咖啡研究组。这个春天我们返回亚特兰大，与这么多为了更多行业利益而辛苦付出和通力合作的个人和组织一起，召开第八次专题研讨会，现在叫做 “Re:co研讨会”(Regarding Coffee)。
In the years since its inception, WCR has done amazing work towards its vision, “To create a toolbox of coffee varieties, genetic resources and accompanying technologies, and to disseminate them strategically and collaboratively in producing countries to alleviate current and future constraints to the supply chain of fine Arabica coffees.” Most recently, the work that WCR has done with the development of a coffee lexicon will shed new light on how we describe coffee’s flavor attributes and how this allows us to make decisions about how (and where) coffee is grown.
Over the past few years, SCAA and WCR have been working together to address the fact that our industry needs more scientific ways to research and understand coffee flavor. The SCAA cupping protocol is a valuable tool to understand and evaluate overall coffee quality, but it is not well suited for the kind of scientific research we seek to do in coffee. For example, two coffees might both earn 86 points but taste very different from each other. In order to understand what causes and influences particular flavors in coffee, there must be a better tool for quantifying what those flavors actually are, and quantifying them. What we call ‘flavor notes’—and what scientists call “flavor attributes”—in coffee are especially important here.
Refer to http://recosymposium.org
What is Re:co?
Re:co (Regarding: coffee) is a unique event designed for high-level discussion, leading innovation and strategy development for those passionate and influential in the world of specialty coffee.
Through a mixture of speakers, interactive experiences and opportunities for conversation, Re:co looks at the specialty coffee market, the challenges we face and some of the solutions we have, and also shine a light on opportunities for growth and development and will delve into how these can be approached.
Re:co’s audience are those looking to gain insight into the specialty coffee market and supply chain, as well as those looking to be challenged and inspired by their industry. It is an essential event for leaders of businesses who believe that collaborative work and discussion can benefit all involved.
World Coffee Research is a 501 (c)(5) non-profit, collaborative research and development program of the global coffee industry to grow, protect, and enhance supplies of quality coffee while improving the livelihoods of the families who produce it. The program is funded and driven by the global coffee industry, guided by producers, executed by coffee scientists around the world and supported by the Norman Borlaug Institute, part of Texas A&M University.
For Twitter see @WCoffeeResearch
For more information
Jennifer Rumford, World Coffee Research Communications Coordinator, 979-458-5536, email@example.com