Building Your Sensory Library
Have you ever wondered what those so-called “sensory notes” in specialty coffee really are? Why do these coffees often describe flavors like chocolate, fruits, or other characteristics? More than that, how do these flavors develop in the coffee, and how can you actually perceive these sensory notes when tasting specialty coffee?
Keep reading and we’ll answer all of these questions.
Here, we want to show you that specialty coffee can be simple and uncomplicated. At the same time, we believe your coffee can become even more enjoyable when you learn to uncover the best qualities it has to offer in the cup.
How Do Sensory Notes Appear in Coffee?
To understand sensory notes, it’s important to remember that coffee is a beverage extracted from a fruit, much like wine. Contrary to what many people believe, sensory notes are not added to coffee—they naturally develop within it. In other words, specialty coffee already carries these characteristics from the start, but they evolve and become more pronounced depending on how the beans are grown, cared for on the farm, harvested, processed, roasted, and finally prepared at home.
When each of these stages is carried out with excellence, the outcome can only be exceptional. Careful attention throughout the coffee’s journey allows the fruit to reach its full potential, resulting in a cup with outstanding flavor and aroma.
What Is the First Step to Identifying Sensory Notes in Specialty Coffee?
Sensory notes are extremely subtle and delicate, and they naturally emerge in coffee during the roasting process. Before roasting, coffee does not have the flavors and aromas we are familiar with.
The most important and initial step in learning how to identify these notes lies in our own sensory memory—meaning the memories that are triggered when we experience specific aromas and flavors from foods and beverages.
It works like a sensory library. If you have never tasted a red fruit, for example, it becomes much more difficult to recognize that note and perceive its aroma and flavor in a coffee that presents red fruit characteristics. That is why building and memorizing aromas and flavors from different foods is essential.
How Can Sensory Notes Be Identified in the Cup?
At this stage, sensory analysis requires the active use of both olfactory and gustatory perception. With a well-developed sensory memory, the taster should approach each specialty coffee with attention and consistency, evaluating the aromas and flavors throughout different stages of preparation. This includes assessing the fragrance of the dry grounds, the aroma released after hydration, and, finally, the flavor, body, and aftertaste of the brewed coffee.
How Are Sensory Notes Technically Classified in Coffee?
The Specialty Coffee Association (SCA) is responsible for establishing standardized sensory evaluation protocols used worldwide to classify specialty coffees. These protocols provide a structured framework for analyzing aroma, flavor, acidity, body, balance, and overall quality. To support this process, the SCA developed the Coffee Taster’s Flavor Wheel, a technical reference tool that facilitates the identification, description, and categorization of sensory attributes in coffee.