Emma Sage presents the SCAA Flavour Wheel

SCAA-WHEEL-3

We have the great pleasure of welcoming Emma Sage, the SCAA Coffee Science Manager, to London and Square Mile for a presentation on the new SCAA flavour wheel and the World Coffee Research flavour lexicon!

The new SCAA flavor wheel represents a new era for the specialty coffee industry. What makes it entirely unique is that the flavour wheel’s useful and beautiful design is backed by solid research and science.

Emma will explain the thorough scientific process which led to the creation of a new tool that can be trusted for decades to come. The first half of the talk will focus on the development of World Coffee Research flavour lexicon. The second half of the lecture will describe the SCAA research study conducted by researchers at the University of California, Davis to determine the order, placement, and relationship of the flavour attributes around the wheel. For this work, the SCAA designed a research project with the world-famous Guinard lab at Davis to understand how professional tasters and coffee industry alike will apply the lexicon.

SCAA-WHEEL-4

Join us for this lecture if you are interested in utilising the new flavour wheel to its greatest potential, learning about WCR, coffee evaluation, sensory descriptive science, quality control, SCAA standards and everything in-between!

We have a limited number of posters available, so we have two options for you:

Ticket only: £25

or
Ticket+ flavour wheel poster: £40

Note: the posters need to be collected on the day.

Event details:
Location: Square Mile Coffee Roasters, 8 Pritchards Road, London E2 9AP
Date: Saturday May 14th 2016
Time: 2pm-4pm

A portion of the proceeds from this lecture will go to support World Coffee Research.

Square Mile

We want to make London famous for good coffee. We source, buy, import, roast and deliver the best coffee we can get a hold of, and we never stop asking ourselves how we can make it even better.

Square Mile

We want to make London famous for good coffee. We source, buy, import, roast and deliver the best coffee we can get a hold of, and we never stop asking ourselves how we can make it even better.