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Episode the 47th
We’ve got something super special for you this
week: after Steve and Colin accidentally blundered into a realm of cleverness
and research on the last podcast, we received an incredible mail from Hanna
Neuschwander of World Coffee Research that filled in some of the blanks… and
led to even more questions. We said we would follow up on the WCR Sensory Lexicon and the SCAA
Flavour Wheel this week, but my goodness, not even we thought it would be
this thorough!
In No. 47, Hanna joins Steve and Jenn to discuss the
many reasons for poor taste differentiation between varieties and the potential
impact of the current—and future—WCR sensory lexicon(s) on the coffee industry.
Fuelled by a mass of recent writing on the subject, we deep dive into three
major research projects driving towards a brighter future of specialty coffee,
how the lexicon makes this work scientifically possible, and what future
versions of the lexicon could look like.
--
You can download
the WCR Sensory Lexicon here or read
their five-part blogpost here. Tom Owens, Peter Giuliano, and Nick
Cho have also written about the Sensory Lexicon and SCAA Flavour Wheel in a
fair amount of detail.
Find more information on the research initiatives
discussed on this week’s podcast here: Genetic
Diversity of Arabica, Genetic
Verification Program, F1
Hybrids, Colombia
Sensory Trial.
View all episodes
By Colin Harmon and Stephen Leighton
4.8
55 ratings
We’ve got something super special for you this
week: after Steve and Colin accidentally blundered into a realm of cleverness
and research on the last podcast, we received an incredible mail from Hanna
Neuschwander of World Coffee Research that filled in some of the blanks… and
led to even more questions. We said we would follow up on the WCR Sensory Lexicon and the SCAA
Flavour Wheel this week, but my goodness, not even we thought it would be
this thorough!
In No. 47, Hanna joins Steve and Jenn to discuss the
many reasons for poor taste differentiation between varieties and the potential
impact of the current—and future—WCR sensory lexicon(s) on the coffee industry.
Fuelled by a mass of recent writing on the subject, we deep dive into three
major research projects driving towards a brighter future of specialty coffee,
how the lexicon makes this work scientifically possible, and what future
versions of the lexicon could look like.
--
You can download
the WCR Sensory Lexicon here or read
their five-part blogpost here. Tom Owens, Peter Giuliano, and Nick
Cho have also written about the Sensory Lexicon and SCAA Flavour Wheel in a
fair amount of detail.
Find more information on the research initiatives
discussed on this week’s podcast here: Genetic
Diversity of Arabica, Genetic
Verification Program, F1
Hybrids, Colombia
Sensory Trial.