The SCA flavor wheel is the standard reference for Q grader cupping, but it’s also a nice reference to have on hand to help in the search for nuance in your own cup. Printing this out is both nice to have as a tool, but it’s also kind of pretty and doesn’t look too bad on a wall.
You can buy a digital PDF for $10 from the SCA.
OR, it’s pretty easy to find high resolution English language versions at least online.
Try 1: https://atlanticspecialtycoffee.com/wp-content/uploads/SCA_TasterWheel_English_8.5x11.pdf
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On one end of the coffee spectrum, I’ll take a blueberry, nutty, peachy any day. On the other end I’ll drink actual black tea before I drink coffee with a black tea profile.
I’m with you. “Tea-like” is all the rage in specialty right now, but if I want tea-like, I’m going to brew a nice batch of pu’er or guayusa instead.
All the rage? I accidentally bought a 15lbs bag of green beans not knowing how awful black tea notes are. It’s totally undrinkable and I’m just holding onto the bag until I can fertilize my garden in the spring. I was so shocked at how disgusting it is. I can’t even dark roast it to death.
What on earth can make this a thing?
People use the term “Tea-like” a little bit differently, sometimes it just means a lighter cleaner body, but sometimes it is referring to tannic flavor notes similar to black tea. If they are grade A beans, I’m guessing you could probably sell them for close to what you paid - really is pretty desirable / fashionable right now.
I’m referring to the latter, tannic flavour. To me it is revolting, but maybe I’ll see if someone local wants it.
Edit: To clarify, I looove tea. Pu erh tea, orange pekoe, oolong, ceylon.
I saw this same diagram in my local coffee shop.
I’d say that’s a good sign!
