UNLOCK THE ROASTED DIMENSION OF COFFEE FLAVOUR

Discover the depth behind the roast. The SCA Flavour Perception in Coffee (Roasted) Poster is your gateway to understanding the bold, complex notes that emerge during coffee roasting—from smoky and toasted to caramelized and savoury.

Crafted through a collaboration between the Specialty Coffee Association and World Coffee Research, this poster draws from the WCR Lexicon, the most comprehensive sensory study in coffee history. Developed at Kansas State University's Sensory Analysis Center, the lexicon identifies 110 flavour, aroma, and texture attributes found in coffee.

This poster expands on the iconic Coffee Taster's Flavour Wheel, offering scientifically grounded references to help you analyze and describe roasted flavour profiles with clarity and confidence.

Perfect for roasters, baristas, Q-graders, and flavour geeks. Whether you're dialing in a roast or refining your sensory vocabulary, this poster is your essential tool for tasting with purpose.

UNLOCK THE ROASTED DIMENSION OF COFFEE FLAVOUR

Discover the depth behind the roast. The SCA Flavour Perception in Coffee (Roasted) Poster is your gateway to understanding the bold, complex notes that emerge during coffee roasting—from smoky and toasted to caramelized and savoury.

Crafted through a collaboration between the Specialty Coffee Association and World Coffee Research, this poster draws from the WCR Lexicon, the most comprehensive sensory study in coffee history. Developed at Kansas State University's Sensory Analysis Center, the lexicon identifies 110 flavour, aroma, and texture attributes found in coffee.

This poster expands on the iconic Coffee Taster's Flavour Wheel, offering scientifically grounded references to help you analyze and describe roasted flavour profiles with clarity and confidence.

Perfect for roasters, baristas, Q-graders, and flavour geeks. Whether you're dialing in a roast or refining your sensory vocabulary, this poster is your essential tool for tasting with purpose.