Articles
Text 2 Example
5/24/2025
This isn’t here to replace existing systems like the SCA form or cupping wheels. It’s a translation layer — one that takes what we already taste and sense in coffee and re-expresses it visually, with clarity and repeatable structure. It distils the flavour experience into its primary vectors: Aromatics, Acidity, Sweetness, Body, and Astringency, mapping their presence and relationships across a continuous curve.
Visualising Coffee: A New Way to Read Flavour
5/24/2025
This isn’t here to replace existing systems like the SCA form or cupping wheels. It’s a translation layer — one that takes what we already taste and sense in coffee and re-expresses it visually, with clarity and repeatable structure. It distils the flavour experience into its primary vectors: Aromatics, Acidity, Sweetness, Body, and Astringency, mapping their presence and relationships across a continuous curve.