Tim Wendelboe Podcast Episode 16 - How to use a coffee flavour wheel — A conversation with Coffee Mind
Apr 5, 2022
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Combine Roasting With Rigorous Sensory Work
- Coffee Mind pairs roasting control with structured sensory evaluation to improve coffee quality.
- Martin Munchow argues scientific education strengthens the art of roasting by clarifying fundamentals.
Calibrate Panelists With Blind References
- Train a calibrated panel using blind samples and references to ensure consistent descriptors and intensity scores.
- Use triplicates and physical references so panelists agree on what a descriptor actually smells or tastes like.
Separate Taste, Aroma, And Mouthfeel
- Flavor equals aroma plus basic taste plus mouthfeel and the wheel separates those components for clarity.
- Coffee Mind emphasizes labeling true basic tastes (sweet, sour, bitter, salt, umami) separately from aromas.