Many references are suggested to be smelled from snifters, which concentrate the aromatics. Dozens of research scientists, sensory experts, coffee tasters, and roasters have collaborated on this project, and it is the most compelling result yet of collaborative coffee science in action. avor-wheelThey're not in competition. Cover. SCAA Unveils a Whole New Coffee Tasters Flavor Wheel Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Pinterest (Opens in new window) Nick Brown January 19, 2016 The SCAA Coffee Tasters Flavor Wheel The Specialty Coffee Association of America Coffee Tasters Flavor Wheel, which can be seen hanging in hundreds, if not thousands, of production roasteries and cupping labs throughout the world as both an art piece and sensory analysis tool, has been updated for the first time in its 21-year history since its remarkable initial development under former SCAA Director Ted Lingle. The most general taste descriptors are near the center, and they get more specific as the tiers work outward. The Lexicon currently contains 110 attributes anything from pineapple or honey to cardboard or mold each associated with a specific, widely available reference product. Providing the sensory and language foundations for the new wheel, the Lexicon was developed by WCR through collaboration and research withsome of the leading sensory scientists in the United States, as well as from cupping and sourcing professionals from the coffee industry. While imaginative descriptors and flights of fancy are great, sometimes they make communication more difficult.