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The flavor, or taste, of coffee can vary depending a variety of factors such as the way the coffee was grown, processed, roasted, or how it was brewed. Taste is closely associated with aroma, but must be evaluated separately. While the aroma is restricted to being dependent on factors outside of the prepare-rs hands, the taste is dependent on those factors as well as on the quality of the preparation. A coffee can exhibit a sour or excessively bitter taste because of poor preparation. A summary of the tastes and aromas, found during the cupping is what is put on the coffee bags as the cupping notes. These kinds of tastes are known as hints and notes. These tastes, however, are not to be confused with flavored coffee. Flavored coffee is when flavors such as hazelnut or vanilla are added to a batch of coffee after it has been roasted. The flavors, or cupping notes, of a coffee come from the actual bean at the origin, how it is roasted, and how it is prepared.
The Coffee Taster’s Flavor Wheel is a resource used in the coffee industry created by the Specialty Coffee Association in collaboration with World Coffee Research, it is “the largest and most collaborative piece of research on coffee flavor ever completed, inspiring a new set of vocabulary for industry professionals.”
