World Coffee Research releases Coffee Lexicon 2.0

World Coffee Research (WCR) have teamed up with FlavorActiV, Coffee Enterprises and Square Mile Coffee Roasters to develop a set of 24 global standard flavour references that will allow tasters all around the world to have an identical reference point for their tastings. The new FlavorActiV references, which have been added in a newly released second edition of the lexicon – Lexicon 2.0 – are GMP pharmaceutical grade, shelf- stable, food-safe, and globally available. As such, they will substantially expand the global applicability of the lexicon. Each of the 24 flavours has been evaluated by the same researchers behind the World Coffee Research Sensory Lexicon to ensure a match. With these new references, coffee is taking one step closer to achieving a universal language of flavour. For the second edition of the lexicon, twenty-four of the attributes have been updated to include FlavorActiV references: Sour, Bitter, Salty, Apple, Grape, Coconut, Pineapple, Acetic acid, Butyric acid, Isovaleric acid, Fermented, Peapod, Fresh, Papery, Musty/Earthy, Musty/Dusty, Moldy/Damp, Phenolic, Petroleum, Brown Spice, Almond, Vanillin, Floral, and Jasmine. “We always knew the WCR Sensory Lexicon could never truly be a global tool as long as the majority of referencesn could only be bought in a US grocery store,” said WCR’s CEO, Tim Schilling. “But there wasn’t anything better out there. FlavorActiV has changed the math. Their flavor capsules are relevant, accurate, and globally available—just as easy if you’re in Lima as in Limrick as in Lincoln, Nebraska. FlavorActiV saw that coffee had a need, and they invested in the R&D to create something completely new. We embrace the same spirit of solving problems through innovation.” Proceeds from the sale of FlavorActiV coffee capsules will fund future sensory research at World Coffee Research.