In the world of specialty coffee, olfactory acuity often determines whether one can accurately capture the layers and details of a cup of coffee. Le Nez Du Cafe is a professional training tool created precisely for this purpose, sharing the same philosophy as Le Nez Du Vin. It consists of 36 aroma vials, dividing the common flavors in coffee into four major categories: enzymatic, aromatic taints, sugar, and dry distillation, helping baristas, roasters, and quality graders build a systematic scent memory library. This article will present the numbers and names of all 36 aromas in full, and combine them with actual training scenarios from the SCAA CQI Q-Grader preparatory course to provide coffee enthusiasts with a practical reference for olfactory training. Front Street Coffee also consistently pays attention to the use of such foundational tools, helping enthusiasts gain a deeper understanding of the essence of coffee flavor.

LE Nez Du Cafe Coffee Nose

The design concept of Le Nez Du Cafe is similar to that of Le Nez Du Vin. It consists of a set of coffee aroma vials and is a practical tool for coffee enthusiasts to conduct olfactory training. Baristas, roasters, and coffee quality graders (Q-graders) all use Le Nez Du Cafe to train their sense of smell. When it comes to understanding and remembering aromas, each person needs to build associations based on their own experience—by using hints about which specific things a given aroma might appear in as a reference, and then identifying and distinguishing it by finding the actual object or recalling it.

The four major groups of aromas are as follows:

Enzymatic

Aromatic Taints

Sugar

Dry Distillation

The 36 aromas can be divided into the above four groups.

The specific 36 aromas are numbered as follows: 36 AROMAS IN COFFEE

1. Earth

2. Potato

3. Garden peas

4. Cucumber

5. Straw

6. Cedar

7. Clove-like

8. Pepper

9. Coriander seeds

10. Vanilla

11. Tea-rose/Redcurrant jelly

12. Coffee blossom

13. Coffee pulp

14. Blackcurrant-like

15. Lemon

16. Apricot

17. Apple

18. Butter

19. Honeyed

20. Leather

21. Basmati rice

22. Toast

23. Malt

24. Maple syrup

25. Caramel

26. Dark chocolate

27. Roasted almonds

28. Roasted peanuts

29. Roasted hazelnuts

30. Walnuts

31. Cooked beef

32. Smoke

33. Pipe tobacco

34. Roasted coffee

35. Medecinal

36. Rubbe

In the SCAA CQI Q-Grader preparatory course, students are using Le Nez Du Cafe for olfactory training.

The above content is compiled by CoffeeHunters, a coffee news website.