How Does Coffee Aroma Training Work With 36 Vials?
Le Nez Du Cafe is a coffee aroma training set of 36 vials, built on the same idea as Le Nez Du Vin. It sorts common coffee flavors into four groups: enzymatic, aromatic taints, sugar, and dry distillation. Baristas, roasters, and Q-graders use it to build a systematic scent memory library for cupping work.
Each vial carries a number and a name, from Earth and Potato through Lemon, Honeyed, Caramel, Dark Chocolate, and Pipe Tobacco to Roasted Coffee. The SCAA CQI Q-Grader preparatory course has students train with the kit, and a coffee enthusiast can use the same numbered list to practice at home.
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.
