The Art of Aroma Perception in Coffee

éditions J e a n L e n o i r éditions J e a n L e n o i r
© 1 9 9 7 © 1 9 9 7

D•r•y D•i•s•t•i•l•l•a•t•i•o•n
spicy resinous pyrolytic
Pepper Maple Syrup Malt
The smell of pepper in coffee The smell of maple syrup in coffee The smell of malt in coffee
Aroma group Strong, terpenic Aroma group Woody-Spicy Aroma group Toasty, cellulosic

Its metallic quality is flattering to This scent is an amazing flavor This scent is a sign of a light
coffee, giving it punch and relief. enhancer, because its influence roasting (popular with some
on other aromas is so strong. markets), or even insufficient
Reference Le Nez du Café Get to know it, because it is a roasting. It is a permanent feature
standard #8 good indicator of the degree that is difficult to recognize,
of roasting. because it varies so much
according to how high the malt is
Reference Le Nez du Café roasted and because it co-exists
standard #24 harmoniously with the other roasted aromas. It would be a good idea
to commit the sample to memory as a point of reference.

Clove–Like Black Reference Le Nez du Café

#23
Currant–Like
standard
The smell of cloves in coffee
Aroma group Spicy-Sweet The smell of black currant in coffee
This is an intriguing, but rather uncommon
Aroma group Fruity, sulphury Roasted Coffee
aroma. It is prized and appreciated for its
This characteristic scent brings vivacity
The smell of roasted cof fee in coffee
delicate, spicy complexity that gives depth
and sprightliness to some of the most Aroma group Toasty, sulphury
to coffee.
remarkable coffees in the world. It is very
Le Nez du Café obvious in the grounds, whether from This voluptuous note is the roastmaster’s
Reference
robusta or arabica. It is constant feature of trademark. It brings mellowness and
standard #7 infusions of arabica, where it can be said roundness. It is a magnificent aroma that
to dominate. you will appreciate for its own sake before
looking for it in coffee.
Reference Le Nez du Café

standard #14 Reference Le Nez du Café

standard #34
Coriander Seed Cedar
The smell of coriander seed in coffee The smell of woody in coffee
Pip e To b a c c o
Aroma group Floral-Spicy Aroma group Woody
The smell of pipe tobacco in coffee
This is a dominant scent, only This exquisite scent is the hallmark Aroma group Toasty
slightly less so than the other of some of the thoroughbred
major compounds. coffees of the world. It never This smell most certainly
dominates the other aromas, but comes from roasting and
Reference Le Nez du Café rather it combines with them subtly, is typical of a brew of dry
standard #9 mingling gracefully to constitute processed arabicas. It is
what it would be appropriate to call usually a combination of
the bouquet. It is more pronounced dry vegetal scents and
in mature harvests. toasty notes.

Reference Le Nez du Café Reference Le Nez du Café

standard #6 standard #33

Dry Distillation – aromatic compounds that are the result of the dry distillation (pyrolysis) reactions occurring during the roasting process.
Distributed by: Specialty Coffee Association of America • 330 Golden Shore, Suite 50 • Long Beach, California 90802 • Tel: 562.624.4100 Fax: 562.624.4101 • scaa.org
*Aroma research underwritten by the National Federation of Coffee Growers of Colombia.