Floral
A sweet, light, slightly fragrant aromatic associated with fresh flowers.
Definition, reference standards & preparation · WCR PDF, p. 48 ↗Ungrounded Coffee · Follow your senses
Coffee Sensory Lexicon
From cherry to chocolate, find the words for what you taste. Explore 110 sensory notes, discover their definitions, and find coffees with the notes you love.
110 sensory notes
001 · FloralFloralExplore notes ↓002 · FloralRose003 · FloralJasmine004 · FloralChamomile005 · FloralBlack Tea006 · FruitFruityExplore notes ↓007 · BerryBerryExplore notes ↓008 · BerryStrawberry009 · BerryRaspberry010 · BerryBlueberry011 · BerryBlackberry012 · Dried fruitDried FruitExplore notes ↓013 · Dried fruitRaisin014 · Dried fruitPrune015 · Other fruitOther FruitExplore notes ↓016 · Other fruitApple017 · Other fruitPear018 · Other fruitPeach019 · Other fruitGrape020 · Other fruitCherry021 · Other fruitPomegranate022 · Other fruitCoconut023 · Other fruitPineapple024 · CitrusCitrus FruitExplore notes ↓025 · CitrusLemon026 · CitrusGrapefruit027 · CitrusOrange028 · CitrusLime029 · Sour / AcidSourExplore notes ↓030 · Sour / AcidSour Aromatics031 · Sour / AcidAcetic Acid032 · Sour / AcidButyric Acid033 · Sour / AcidIsovaleric Acid034 · Sour / AcidCitric Acid035 · Sour / AcidMalic Acid036 · Alcohol / FermentedAlcohol037 · Alcohol / FermentedWhiskey038 · Alcohol / FermentedWiney039 · Alcohol / FermentedFermented040 · Alcohol / FermentedOverripe / Near fermented041 · Green / VegetativeOlive Oil042 · Green / VegetativeRaw043 · Green / VegetativeUnder-ripe044 · Green / VegetativePeapod045 · Green / VegetativeGreenExplore notes ↓046 · Green / VegetativeFresh047 · Green / VegetativeDark Green048 · Green / VegetativeVegetative049 · Green / VegetativeHay-like050 · Green / VegetativeHerb-like051 · Green / VegetativeBeany052 · Stale / PaperyStale053 · Stale / PaperyPapery054 · Stale / PaperyCardboard055 · EarthyWoody056 · EarthyMusty / Earthy057 · EarthyMusty / Dusty058 · EarthyMoldy / Damp059 · EarthyPhenolic060 · EarthyAnimalic061 · EarthyMeaty / Brothy062 · ChemicalMedicinal063 · ChemicalRubber064 · ChemicalPetroleum065 · ChemicalSkunky066 · RoastedTobacco067 · RoastedPipe Tobacco068 · RoastedAcrid069 · RoastedAshy070 · RoastedBurnt071 · RoastedSmoky072 · RoastedRoastedExplore notes ↓073 · RoastedBrown, Roast074 · CerealGrain075 · CerealMalt076 · SpicesPungent077 · SpicesPepper078 · SpicesAnise079 · SpicesNutmeg080 · SpicesBrown Spice081 · SpicesCinnamon082 · SpicesClove083 · NuttyNuttyExplore notes ↓084 · NuttyAlmond085 · NuttyHazelnut086 · NuttyPeanuts087 · CocoaChocolate088 · CocoaCocoaExplore notes ↓089 · CocoaDark Chocolate090 · SweetSweetExplore notes ↓091 · SweetMolasses092 · SweetMaple Syrup093 · SweetBrown Sugar094 · SweetCaramelized095 · SweetHoney096 · SweetVanilla097 · SweetVanillin098 · SweetSweet Aromatics099 · SweetOverall Sweet100 · Taste BasicsBitter101 · Taste BasicsSalty102 · AmplitudeAmplitudeExplore notes ↓103 · AmplitudeOverall Impact104 · AmplitudeBlended105 · AmplitudeLongevity106 · AmplitudeBody / Fullness107 · MouthfeelMouth Drying108 · MouthfeelThickness109 · MouthfeelMetallic110 · MouthfeelOily
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Rose
A sweet, soft, slightly musty/dusty floral fragrance associated with fresh or dried roses.
Definition, reference standards & preparation · WCR PDF, p. 48 ↗Jasmine
An intense, slightly pungent, sweet, floral aromatic with underlying green, musty/dusty notes.
Definition, reference standards & preparation · WCR PDF, p. 48 ↗Chamomile
The sweet, slightly floral/fruity, somewhat woody green associated with chamomile.
Definition, reference standards & preparation · WCR PDF, p. 49 ↗Black Tea
A somewhat brown, musty, dried plant and dried bark aromatic associated with the oxidization of tea leaves.
Definition, reference standards & preparation · WCR PDF, p. 49 ↗Fruity
A sweet, floral, aromatic blend of a variety of ripe fruits.
Definition, reference standards & preparation · WCR PDF, p. 16 ↗Berry
The sweet, sour, floral, sometimes heavy aromatic associated with a variety of berries such as blackberries, raspberries, blueberries, or strawberries.
Definition, reference standards & preparation · WCR PDF, p. 16 ↗Strawberry
The somewhat sweet, slightly sour, floral, fruity, frequently winey aromatic associated with strawberry.
Definition, reference standards & preparation · WCR PDF, p. 16 ↗Raspberry
The lightly sweet, fruity, floral, slightly sour and musty aromatic associated with raspberries.
Definition, reference standards & preparation · WCR PDF, p. 17 ↗Blueberry
The slightly dark, fruity, sweet, slightly sour, musty, dusty, floral aromatic associated with blueberry.
Definition, reference standards & preparation · WCR PDF, p. 17 ↗Blackberry
The sweet, dark, fruity, floral, slightly sour, somewhat woody aromatic associated with blackberries.
Definition, reference standards & preparation · WCR PDF, p. 17 ↗Dried Fruit
An aromatic impression of dark fruit that is sweet and slightly brown and is associated with dried plums and raisins.
Definition, reference standards & preparation · WCR PDF, p. 17 ↗Raisin
The concentrated, sweet, somewhat sour, brown, fruity, floral aromatic characteristic of dried grapes.
Definition, reference standards & preparation · WCR PDF, p. 18 ↗Prune
The sweet, slightly brown, floral, musty and overripe aromatic impression of dark fruit associated with dried plums.
Definition, reference standards & preparation · WCR PDF, p. 18 ↗Other Fruit
A sweet, light, fruity, somewhat floral, sour, or green aromatic that may include apples, grapes, peaches, pears, or cherries.
Definition, reference standards & preparation · WCR PDF, p. 18 ↗Apple
A sweet, light, fruity, somewhat floral aromatic commonly associated with fresh or processed apples.
Definition, reference standards & preparation · WCR PDF, p. 19 ↗Pear
The sweet, slightly floral, musty, woody, fruity aromatic associated with pears.
Definition, reference standards & preparation · WCR PDF, p. 19 ↗Peach
The floral, perfuming, fruity, sweet, slightly sour aromatic associated with peaches.
Definition, reference standards & preparation · WCR PDF, p. 19 ↗Grape
The sweet, fruity, floral, slightly sour, musty aromatic commonly associated with grapes.
Definition, reference standards & preparation · WCR PDF, p. 19 ↗Cherry
The sour, fruity, slightly bitter, floral aromatic associated with cherries.
Definition, reference standards & preparation · WCR PDF, p. 20 ↗Pomegranate
A sour, sweet fruity aromatic that may be somewhat dark, musty and earthy, reminiscent of dark fruits and root vegetables such as beets and carrots; may also have an astringent mouthfeel.
Definition, reference standards & preparation · WCR PDF, p. 20 ↗Coconut
The slightly sweet, nutty, somewhat woody aromatic associated with coconut.
Definition, reference standards & preparation · WCR PDF, p. 20 ↗Pineapple
The sweet, slightly sharp, fruity aromatic associated with pineapple.
Definition, reference standards & preparation · WCR PDF, p. 20 ↗Citrus Fruit
A citric, sour, astringent, slightly sweet, peely, and somewhat floral aromatic that may include lemons, limes, grapefruits, or oranges.
Definition, reference standards & preparation · WCR PDF, p. 21 ↗Lemon
The citric, sour, astringent, slightly sweet, peely and somewhat floral aromatic associated with lemon.
Definition, reference standards & preparation · WCR PDF, p. 21 ↗Grapefruit
The citric, sour, bitter, astringent, peely, sharp, slightly sweet aromatic associated with grapefruit.
Definition, reference standards & preparation · WCR PDF, p. 21 ↗Orange
The citric, sweet, floral, slightly sour aromatic associated with oranges, which may include bitter, peely, and astringent notes.
Definition, reference standards & preparation · WCR PDF, p. 22 ↗Lime
The citric, sour, astringent, bitter, green, peely, sharp and somewhat floral aromatic associated with limes.
Definition, reference standards & preparation · WCR PDF, p. 22 ↗Sour
The fundamental taste factor associated with a citric acid solution.
Definition, reference standards & preparation · WCR PDF, p. 14 ↗Sour Aromatics
An aromatic associated with the impression of a sour product.
Definition, reference standards & preparation · WCR PDF, p. 23 ↗Acetic Acid
A sour, astringent, slightly pungent aromatic associated with vinegar.
Definition, reference standards & preparation · WCR PDF, p. 23 ↗Butyric Acid
A sour, fermented-dairy aromatic associated with certain aged cheeses such as Parmesan.
Definition, reference standards & preparation · WCR PDF, p. 24 ↗Isovaleric Acid
A pungent, sour aromatic associated with sweaty, perspiration-generated foot odor and certain aged cheeses such as Romano.
Definition, reference standards & preparation · WCR PDF, p. 24 ↗Citric Acid
A mild, clean, sour aromatic with slight citrus notes accompanied by astringency.
Definition, reference standards & preparation · WCR PDF, p. 24 ↗Malic Acid
A sour, sharp, somewhat fruity aromatic accompanied by astringency.
Definition, reference standards & preparation · WCR PDF, p. 25 ↗Alcohol
A colorless, pungent, chemical-like aromatic associated with distilled spirits or grain products.
Definition, reference standards & preparation · WCR PDF, p. 26 ↗Whiskey
The aromatic associated with distilled products from fermented grain mash.
Definition, reference standards & preparation · WCR PDF, p. 26 ↗Winey
The sharp, pungent, somewhat fruity, alcohol-like aromatic associated with wine.
Definition, reference standards & preparation · WCR PDF, p. 26 ↗Fermented
The pungent, sweet, slightly sour, sometimes yeasty, alcohol-like aromatic characteristic of fermented fruits or sugar or over-proofed dough.
Definition, reference standards & preparation · WCR PDF, p. 26 ↗Overripe / Near fermented
The sweet, slightly sour, damp, musty/earthy aromatic characteristic of fruit or vegetable past their optimum ripeness.
Definition, reference standards & preparation · WCR PDF, p. 27 ↗Olive Oil
A light, oily aromatic which may have buttery, green, peppery, bitter, and sweet notes.
Definition, reference standards & preparation · WCR PDF, p. 28 ↗Raw
An aromatic associated with uncooked products.
Definition, reference standards & preparation · WCR PDF, p. 28 ↗Under-ripe
An aromatic found in green/under-ripe fruit.
Definition, reference standards & preparation · WCR PDF, p. 28 ↗Peapod
Green aromatic that is sweet, beany, fresh, raw, and musty/earthy.
Definition, reference standards & preparation · WCR PDF, p. 28 ↗Green
An aromatic characteristic of fresh, plant-based material. Attributes may include leafy, viney, unripe, grassy, and peapod.
Definition, reference standards & preparation · WCR PDF, p. 29 ↗Fresh
A green aromatic associated with newly cut grass and leafy plants, characterized by a sweet and pungent character.
Definition, reference standards & preparation · WCR PDF, p. 29 ↗Dark Green
The aromatic commonly associated with cooked green vegetables such as spinach, kale, or green beans that may include bitter, sweet, dusty, musty, or earthy elements, and may have a dark, heavy impression.
Definition, reference standards & preparation · WCR PDF, p. 29 ↗Vegetative
Sharp, slightly pungent aromatic associated with green plant or vegetable matter such as parsley, spinach, or peapod.
Definition, reference standards & preparation · WCR PDF, p. 30 ↗Hay-like
The lightly sweet, dry, dusty aromatic with slight green character associated with dry grasses.
Definition, reference standards & preparation · WCR PDF, p. 30 ↗Herb-like
The aromatic commonly associated with green herbs that may be characterized as sweet, slightly pungent, and slightly bitter. May or may not include green or brown notes.
Definition, reference standards & preparation · WCR PDF, p. 30 ↗Beany
An aromatic characteristic of beans and bean products that contains musty/earthy, musty/dusty, sour aromatic, bitter aromatic, starchy, and green/peapod, nutty or brown elements.
Definition, reference standards & preparation · WCR PDF, p. 30 ↗Stale
The aromatic characterized by a lack of freshness.
Definition, reference standards & preparation · WCR PDF, p. 31 ↗Papery
The aromatic associated with white paper cups.
Definition, reference standards & preparation · WCR PDF, p. 31 ↗Cardboard
The aromatic associated with cardboard or paper packaging.
Definition, reference standards & preparation · WCR PDF, p. 31 ↗Woody
The sweet, brown, musty, dark aromatic associated with a bark of a tree.
Definition, reference standards & preparation · WCR PDF, p. 32 ↗Musty / Earthy
The somewhat sweet, heavy aromatic associated with decaying vegetation and damp, black soil.
Definition, reference standards & preparation · WCR PDF, p. 32 ↗Musty / Dusty
The aromatic associated with dry, closed-air spaces such as attics and closets. May have elements of dry, musty, papery, dry soil, or grain.
Definition, reference standards & preparation · WCR PDF, p. 32 ↗Moldy / Damp
The aromatic associated with damp, closed spaces or basements. May be musty, sharp, and slightly green.
Definition, reference standards & preparation · WCR PDF, p. 33 ↗Phenolic
The aromatic described as damp, musty, and like animal hide. Reminiscent of a tack room.
Definition, reference standards & preparation · WCR PDF, p. 33 ↗Animalic
A combination of the aromatics associated with farm animals and live-animal habitation.
Definition, reference standards & preparation · WCR PDF, p. 33 ↗Meaty / Brothy
The aromatic associated with boiled meat, soup, or stock, with weak meaty notes.
Definition, reference standards & preparation · WCR PDF, p. 33 ↗Medicinal
A clean, sterile aromatic characteristic of antiseptic-like products such as Band-Aids, alcohol, and iodine.
Definition, reference standards & preparation · WCR PDF, p. 34 ↗Rubber
A dark, heavy, slightly sharp, and pungent aromatic associated with rubber.
Definition, reference standards & preparation · WCR PDF, p. 34 ↗Petroleum
A specific chemical aromatic associated with crude oil and its refined products, which have heavy oil characteristics.
Definition, reference standards & preparation · WCR PDF, p. 35 ↗Skunky
A combination of aromatics associated with skunks.
Definition, reference standards & preparation · WCR PDF, p. 35 ↗Tobacco
The brown, slightly sweet, slightly pungent aromatic associated with cured tobacco.
Definition, reference standards & preparation · WCR PDF, p. 36 ↗Pipe Tobacco
The brown, sweet, slightly pungent, fruity, floral, spicy aromatic associated with cured tobacco.
Definition, reference standards & preparation · WCR PDF, p. 36 ↗Acrid
The sharp, pungent, bitter, acidic aromatic associated with products that are excessively roasted or browned.
Definition, reference standards & preparation · WCR PDF, p. 36 ↗Ashy
The dry, dusty, dirty, smoky aromatic associated with the residual of burnt products.
Definition, reference standards & preparation · WCR PDF, p. 37 ↗Burnt
The dark brown impression of an over-cooked or over-roasted product that can be sharp, bitter, and sour.
Definition, reference standards & preparation · WCR PDF, p. 37 ↗Smoky
An acute, pungent aromatic that is a product of the combustion of wood, leaves, or a non-natural product.
Definition, reference standards & preparation · WCR PDF, p. 37 ↗Roasted
Dark brown impression characteristic of products cooked to a high temperature by dry heat. Does not include bitter or burnt notes.
Definition, reference standards & preparation · WCR PDF, p. 38 ↗Brown, Roast
A rich, full, round aromatic impression always characterized as some degree of darkness, generally associated with attributes such as toasted, nutty, roasted, and sweet.
Definition, reference standards & preparation · WCR PDF, p. 38 ↗Grain
The light brown, dusty, musty, sweet aromatic associated with grains.
Definition, reference standards & preparation · WCR PDF, p. 39 ↗Malt
The light brown, dusty, musty, sweet, sour and or slightly fermented aromatic associated with grains.
Definition, reference standards & preparation · WCR PDF, p. 39 ↗Pungent
A sharp, physically penetrating sensation in the nasal cavity.
Definition, reference standards & preparation · WCR PDF, p. 40 ↗Pepper
The spicy, pungent, musty, and woody aromatic characteristic of ground black pepper.
Definition, reference standards & preparation · WCR PDF, p. 40 ↗Anise
A pungent, sweet, brown, caramelized aromatic that may contain petroleum, medicinal, and floral notes.
Definition, reference standards & preparation · WCR PDF, p. 40 ↗Nutmeg
A wet, brown, woody, pungent, petroleum-like, heavy aromatic with a slightly lemony impression.
Definition, reference standards & preparation · WCR PDF, p. 40 ↗Brown Spice
The sweet, brown aromatic associated with spices such as cinnamon, clove, nutmeg, and allspice.
Definition, reference standards & preparation · WCR PDF, p. 41 ↗Cinnamon
A sweet, brown, slightly woody, slightly pungent, spicy aromatic.
Definition, reference standards & preparation · WCR PDF, p. 41 ↗Clove
A sweet, brown, spicy, pungent, floral, citrus, medicinal, and slightly minty aromatic.
Definition, reference standards & preparation · WCR PDF, p. 41 ↗Nutty
A slightly sweet, brown, woody, oily, musty, astringent, and bitter aromatic commonly associated with nuts, seeds, beans, and grains.
Definition, reference standards & preparation · WCR PDF, p. 42 ↗Almond
A sweet, light brown, woody, and buttery aromatic with floral and fruity notes that may include rose, cherry, and apricot. It is also astringent and may be slightly smoky.
Definition, reference standards & preparation · WCR PDF, p. 42 ↗Hazelnut
A woody, brown, sweet, musty/earthy, slightly cedar aromatic. May include floral, beany, oily, astringent, and bitter flavor notes.
Definition, reference standards & preparation · WCR PDF, p. 42 ↗Peanuts
A sweet, light brown, oily, somewhat musty/dusty, beany aromatic that may be slightly astringent.
Definition, reference standards & preparation · WCR PDF, p. 43 ↗Chocolate
A blend of cocoa, including cocoa butter and dark roast aromatics at varying intensities.
Definition, reference standards & preparation · WCR PDF, p. 44 ↗Cocoa
A brown, sweet, dusty, musty, often bitter aromatic associated with cocoa bean, powdered cocoa and chocolate bars.
Definition, reference standards & preparation · WCR PDF, p. 44 ↗Dark Chocolate
A high-intensity blend of cocoa and cocoa butter that may include dark roast, spicy, burnt, and musty notes with increased astringency and bitterness.
Definition, reference standards & preparation · WCR PDF, p. 44 ↗Sweet
A fundamental taste factor of which sucrose is typical.
Definition, reference standards & preparation · WCR PDF, p. 14 ↗Molasses
Dark, caramelized top notes that may include slightly sharp, acrid, and sulfur notes characteristic of molasses.
Definition, reference standards & preparation · WCR PDF, p. 45 ↗Maple Syrup
A woody, sweet, caramelized, brown, slightly green aromatic associated with maple syrup.
Definition, reference standards & preparation · WCR PDF, p. 45 ↗Brown Sugar
A rich, full, round, sweet aromatic impression characterized by some degree of darkness.
Definition, reference standards & preparation · WCR PDF, p. 45 ↗Caramelized
A round, full-bodied, medium brown, sweet aromatic associated with cooked sugars and other carbohydrates. Does not include burnt or scorched notes.
Definition, reference standards & preparation · WCR PDF, p. 46 ↗Honey
Sweet, light brown, slightly spicy aromatic associated with honey.
Definition, reference standards & preparation · WCR PDF, p. 46 ↗Vanilla
A woody, slightly chemical aromatic associated with vanilla bean, which may include brown, beany, floral, and spicy notes.
Definition, reference standards & preparation · WCR PDF, p. 46 ↗Vanillin
An extremely sweet, non-natural aromatic associated with vanilla, cotton candy, and marshmallows.
Definition, reference standards & preparation · WCR PDF, p. 47 ↗Sweet Aromatics
An aromatic associated with the impression of a sweet substance.
Definition, reference standards & preparation · WCR PDF, p. 47 ↗Overall Sweet
The perception of a combination of sweet taste and aromatics.
Definition, reference standards & preparation · WCR PDF, p. 47 ↗Bitter
The fundamental taste factor associated with a caffeine solution.
Definition, reference standards & preparation · WCR PDF, p. 14 ↗Salty
A fundamental taste factor of which sodium chloride is typical.
Definition, reference standards & preparation · WCR PDF, p. 15 ↗Amplitude
Amplitude measures the overall impression of a product judged on the following aspects: overall impact, blended (the extent to which the flavors and aromas of the product blend together), longevity, and body/fullness. The amplitude reflects the degree to which the characteristics of the product adhere together.
Definition, reference standards & preparation · WCR PDF, p. 50 ↗Overall Impact
The maximum overall sensory impression.
Definition, reference standards & preparation · WCR PDF, p. 50 ↗Blended
The melding of individual sensory notes such that the products present a unified overall sensory experience as opposed to spikes or individual notes.
Definition, reference standards & preparation · WCR PDF, p. 50 ↗Longevity
The time that the full, integrated sensory experience sustains itself in the mouth and after swallowing.
Definition, reference standards & preparation · WCR PDF, p. 51 ↗Body / Fullness
The foundation of flavor notes that gives substance to the product. The perception of robust flavor that is rounded with body.
Definition, reference standards & preparation · WCR PDF, p. 51 ↗Mouth Drying
A drying, puckering, or tingling sensation on the surface and/or edge of the tongue and mouth.
Definition, reference standards & preparation · WCR PDF, p. 53 ↗Thickness
The thick feel of the beverage as you press your tongue through it.
Definition, reference standards & preparation · WCR PDF, p. 53 ↗Metallic
An aromatic and mouthfeel associated with tin cans or aluminum foil.
Definition, reference standards & preparation · WCR PDF, p. 53 ↗Oily
The amount of fat/oily film left on surfaces of mouth after swallowing or expectorating.
Definition, reference standards & preparation · WCR PDF, p. 53 ↗