Sensory analysis refers to the way we perceive information from the environment using our senses—sight, smell, taste, touch, and hearing. In coffee, it's primarily about the perception of aromas and flavors, which are influenced by the brewing method, roasting, and green coffee quality. An important goal of sensory analysis in specialty coffee is to analyze and categorize these aromas and evaluate the coffee based on its sensory characteristics.

The SCA Flavor Wheel

A key tool in the sensory analysis of specialty coffee is the Specialty Coffee Association (SCA) Flavor Wheel. It provides a detailed classification of the various flavors that can be found in a cup of coffee and helps systematize the coffee's sensory characteristics. The SCA Flavor Wheel is divided into several main categories, each encompassing specific flavors and notes.

The main categories in the SCA flavor wheel include:

• Fruity : Aromas reminiscent of various fruits, such as citrus fruits, berries, apples or stone fruits
• Floral : Aromas reminiscent of flowers or plants, such as jasmine or lavender
• Nutty : Aromas reminiscent of almonds, hazelnuts or walnuts
• Spicy : Aromas reminiscent of spices such as cinnamon or pepper
• Chocolatey : Flavors reminiscent of dark or milk chocolate
• Roasted : Aromas that are due to the roasting process, such as toasted bread or caramel

The SCA Taste Wheel is a practical tool for systematically categorizing coffee bean varieties and naming the specific taste experiences of a coffee.

The five senses in coffee sensory perception

Smell: The first impression
Smell is the most important sense when it comes to perceiving aromas. About 80% of the taste experience is based on olfactory impressions. When coffee is ground and prepared, the volatile aromatic compounds responsible for its characteristic smell develop. These volatile aromas are composed of hundreds of different chemical compounds. Among the most important are alcohols, esters, and acids, which make up the scent of fruits, flowers, or spices.
The aroma is particularly noticeable after brewing, when the coffee grounds come into contact with hot water, releasing aromas. Freshly ground coffee is perceived as more intense, as the aromas are released immediately after grinding.

Taste: The perception of aromas
The flavor components of coffee are complex and encompass a variety of nuances. The taste is determined by a combination of the following factors:

• Sweetness : Coffee beans contain sugars that caramelize during roasting. This sweetness helps balance the other flavor components and gives the coffee harmony.
• Acidity : Acidity is one of the most distinctive characteristics of specialty coffee, especially in coffees from highland regions such as Ethiopia or Kenya. It is reminiscent of citrus fruits or green apples and contributes to a lively, fresh flavor. The acidity is created by organic acids such as chlorogenic acid and citric acid.
• Bitterness : Bitterness is caused by caffeine and certain Maillard reactions during roasting. A certain amount of bitterness contributes to the complexity of the coffee, but too much bitterness can be unpleasant.
• Body : The body of a coffee describes the "mouthfeel" and texture of the coffee in the mouth. A full-bodied coffee has a dense, creamy texture, while a light coffee has a thinner, more refreshing texture. Body is determined by the amount of dissolved solids in the coffee, which in turn depends on the roast and brewing method.

Mouthfeel: texture and weight
The mouthfeel of a coffee is crucial to the overall experience. A full-bodied coffee is often described as creamy or oily, while a light coffee offers a refreshing mouthfeel. The body of a coffee is determined by the amount of coffee oil, lipids, and solids. This depends on both the roast and the brewing method, with methods like the French press producing a higher body than drip coffee or espresso.

See: The color of coffee
The color of a coffee, often determined by the roasting level, can provide clues to its flavors. A light roast often exhibits fruity and floral notes, while a dark roast tends to offer chocolate, nutty, and smoky flavors. The crema also plays an important role in espresso. A thick, golden crema indicates a well-extracted espresso that's rich in flavor and body.

Conclusion

The sensory aspects of coffee are a crucial component of the specialty coffee experience. By understanding and systematically capturing aromas, coffee enthusiasts can better appreciate the diversity and complexity of individual beans. Every cup of coffee offers a wealth of flavors and textures, differentiated by the bean origin, roast, and brewing method. A deeper understanding of the sensory aspects of coffee helps identify and appreciate the beverage's true qualities.

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If you would like to further refine your own sensory perception and learn more about coffee and coffee aromas, come along and discover the world of specialty coffee with us in one of our coffee courses .