The new Coffee Flavor Wheel offers essential training on how to understand the flavors and aromas of coffee. Photos courtesy SCAA.org.

We do this with a flavor wheel: a chart that identifies the different flavors and aromas of the particular food. Then, as we taste the food, we learn to identify its specific flavors and aromas by referencing the wheel.

Take a look at THE NIBBLE’s Chocolate Flavor Chart and Olive Oil Flavor Chart, plus the seminal Wine Flavor Wheel developed at UC Davis, which not only identified all the flavors but grouped them for the first time.

Twenty-one years ago, the Specialty Coffee Association of America (SCAA) created the Coffee Taster’s Flavor Wheel to help professionals identify the sensory attributes of any particular [brewed] coffee bean. It became one of the most valued resources in the industry.

Earlier this year, the SCAA released an updated version, which is a valuable tool for any coffee lover who wants to better understand it. The Coffee Wheel is instrumental to understanding flavor attributes—what we call flavor notes.

Using the World Coffee Research Sensory Lexicon as a foundation, dozens of industry professional—sensory experts, research scientists, coffee tasters, buyers and roasters—collaborated for more than three years to update the Lexicon and the Wheel.

The SCAA notes that this is the largest and most collaborative piece of research on coffee flavor ever completed, and provides a new set of vocabulary for industry professionals.

“This groundbreaking new tool will shift the way our industry thinks about and utilizes coffee flavor,” said the news release.

Here are more details about the research and development that went into creating the wheel.

An 18″ x 25″ poster of the wheel is $20 at Store.SCAA.org.

We have a much more simplistic list of coffee aromas and flavors on TheNibble.com.
 
MORE ABOUT COFFEE

 
Here’s a truly great product:

We whipped up a batch. Matcha imparts a sophisticated flavor to the chocolate, but not all tasters were fans of green tea. For them, we went to Plan B, using green food color instead of matcha. Depending on how many drops of food color you use, you can get a much deeper green hue.

Whichever you prefer,
 
RECIPE: GREEN CHOCOLATE APPLES

Ingredients For 6 Apples

 
Christmas Variations

 
Preparation

1. REMOVE the stems and wash the apples. Pierce the sticks into the stem end.

2. PLACE 6-8 ounces (about ½ bag) of white chocolate chips into a microwavable bowl. Microwave for 30 seconds, stir, then microwave for 30 more seconds. If the chocolate chips are not yet melted, microwave in 10 second intervals, stirring in-between.

3. SIFT the matcha over the melted chocolate, or add green food color drop by drop to the desired hue. Stir with a spoon until blended.

4. DIP and coat the apples with white chocolate mixture (it may be helpful to use a spatula to smooth the chocolate mixture over the apple). Roll or dip the bottom third of the apple in the garnish. Place onto parchment or wax paper to dry.
  

Over the past five years, sriracha, a Thai hot sauce that most of us had never heard of previously, has emerged as the hot sauce of choice. It’s more flavorful than many of the big-brand American hot pepper sauces that had long been the norm.

But climbing up the ladder is a new (to most Americans) hot sauce alternative: gochujang (go-CHOO-jang), sometimes spelled gochuchang). This Korean fermented hot sauce is a mixture of red chili powder, glutinous rice powder, fermented soybeans, salt, other seasonings like garlic and onion, and a bit of sugar syrup or malt. It is then aged.

As a result, it is even more complex in flavor than sriracha. Some chefs call it “an umami bomb,” combining spicy, salty, sweet and earthy notes.

Gochujang is a staple Korean condiment also known in English as Korean hot pepper paste. Sweet heat with the consistency of hoisin sauce, it’s used in a wide range of Korean dishes, from bibimbap to dukbokki (stir-fried rice cakes) to tteokbokki to something more familiar: fried chicken. And of course, it can be used in American recipes instead of barbecue sauce, ketchup, and other condiments.

Some details:

 
 
USING GOCHUJANG

Gochujang deepens the flavors (and color!) of everything from broth to noodle dishes and vegetables. Incorporate it into a recipe, or serve it as a table condiment so people can add their own.

A group of 18 recipes from Bon Appetit includes recipes for, among others:

 
When mixed with Korean red miso (doenjang), it creates ssamjang, a condiment for lettuce wraps (ssam) and raw or blanched vegetables.

Add some gochujang to mayonnaise as a spread or a dip for crudités or fries. Serve it plain with eggs. Put it on a burger or hot dog. You can blend in fruit for an even more complex sauce.

Add it to dressings, marinades, and sauces to add some spicy flavor. You can make a Korean-style arrabiata sauce for pasta, or pair it with other noodle dishes and rice.

Although it contains no tomatoes, some Americans think of gochujang as spicy Korean ketchup.

What are you waiting for? Add it to your shopping list!
 
 
BUT WHAT BRAND?

All commercial gochujang is imported, and some labels are only in Korean.

“The best gochujang” is a matter of personal taste, like any condiment. You may like more sweetness, or you may like less. If you’re in an Asian market with multiple options, you could ask a clerk to explain the differences.

However, as with ketchup, mustard, soy sauce, and other condiments, you won’t find a disappointing one.

That said, look for the Chung Jung One brand, which has a squeeze bottle with an American label (photo #1) as plus packaging in a traditional tub for the Korean market (photo #2).

If you pursue a close relationship with gochuchang, you may discover different styles, including chalgochujang (sweet rice gochujang) and taeyangcho (sundried, i.e. the paste is actually dried under the sun).

[1] Gochujang sauce is also called paste because of its consistency. If you can’t find it locally, you can buy it online or make your own (photos #1 and #2 © Chung Jung One).

[2] The same brand in a traditional Korean tub style (photos #1 and #2 courtesy Chung Jung One).

[3] A bowl of gochujang, served as a condiment (photo © Trifood).

[4] Spicy fried chicken with gochuchang. Here’s the recipe from SBS.com.au.

[5] Bibimbap is served sizzling hot. The egg is broken and mixed in with gochujang paste (photo © Barn Joo | NYC).