The world of coffee has been turned on its head. We’ve got a new flavour wheel. And it’s not just a bunch of pretty colors. Its based on the new World Coffee Research Sensory Lexicon, a “dictionary” of 110 flavours, aromas, and textures that can be used to describe coffee and to measure their intensity in a coffee sample. The lexicon was developed for coffee scientists to be able to correlate coffee’s sensory attributes with its chemistry, and to correlate both back to the genetic, climactic, agronomic, processing, roasting, and brewing factors that influence coffee flavor.
This research and its application might seem to be the domain of hard science, but it has arrived with quite a bit of public fanfare, leaving us wondering what to do with it. We need some answers. Hanna Neuschwander from World Coffee Research is coming on the 18th to help us understand what the coffee lexicon is, why it was developed, and what can be done with it. We’ll even have reference samples used for the new lexicon there, right down to cans of blueberry jam.
She brings to the table her preternatural ability to explain really complicated concepts in the simplest language. This wonderful podcast from Tamper Tantrum certainly demonstrates this skill set.
Before taking up her current role position as Communications Director at World Coffee Research, Hanna wrote for numerous publications including Roast Magazine and Sprudge. She also has written a wonderful book on coffee called Left Coast Roast which includes some incredible info graphics we use on almost every class we teach at Prufrock. The lecture will include a Q and A element so bring those questions you’ve got about multi-location-variety-trials, genetics, history, and the future. We are pretty sure Hanna can give us more insight into all these areas than anyone in coffee right now.
Proceeds for this event will go back to World Coffee Research to fund their research.
See you there.