In this episode, I dive into a thought-provoking discussion about the Coffee Tasters Flavor Wheel, a tool used by coffee professionals to describe the various flavors present in coffee. I acknowledge the complexity of the flavor wheel, which lists an extensive array of descriptors ranging from fruity and floral to nutty and chocolatey. However, I argue that many of these descriptors can be overly specific or even unappetizing, failing to resonate with the average consumer's experience.

I suggest a more simplified approach, categorizing coffees into two main profiles: fruity and chocolatey/nutty. I emphasize the importance of understanding the intended use of a particular coffee, whether for espresso, milk-based drinks, or straight brews, and tailoring the roast accordingly. Rather than dictating specific flavor notes, I believe in providing a general framework while encouraging listeners to explore and discover their own interpretations and inspirations within each coffee. This episode offers insights into bridging the gap between technical coffee terminology and the personal enjoyment of coffee flavors.