日本語版

World Coffee Research Sensory Lexicon

concept / concept-coffee-sensory-lexicon

コーヒーの官能用語集（WCR Sensory Lexicon）

World Coffee Research Sensory Lexicon is a lexicon of coffee sensory attributes developed by World Coffee Research with a trained sensory panel. Each attribute has a definition and references used to calibrate intensity.

On this page (5 sections)
  1. Overview
  2. Sources for this overview (1)
  3. Topic hubs
  4. Related entries (10)
  5. Sensory (2)
↑

Reading the bitterness

The World Coffee Research sensory lexicon defines the coffee attribute 「BITTER（苦味）」 (in translation: "BITTER; bitterness") as 『The fundamental taste factor associated with a caffeine solution.』.

The lexicon gives 4 caffeine solutions at different concentrations as references for calibrating bitterness intensity. On a 0–15 intensity scale, according to the lexicon, a 0.01% caffeine solution corresponds to Flavor 2.0, 0.02% to 3.5, 0.035% to 5.0, and 0.05% to 6.5. Its preparation instructions say each is served in a 1-ounce cup with a plastic lid.

Sources for this overview

  1. World Coffee Research Sensory Lexicon 2.0: Unabridged Definition and References

    World Coffee Research; developed in the lab of Edgar Chambers IV (Kansas State University), validated in the lab of Rhonda Miller (Texas A&M University) / 2017 / other / full text checked

    Checked for this overview: Used verbatim the definition of BITTER. / Used the concentration and intensity values for the references.

Structured claims — open a section to read each claim's confidence, evidence and limits

Sensory (2)

World Coffee Research Sensory Lexicon is defined as 『BITTER — The fundamental taste factor associated with a caffeine solution.』contextual

Scope: World Coffee Research Sensory Lexicon, First Edition (2016), Taste Basics, p.13

『The fundamental taste factor associated with a caffeine solution.』
Limitations: The lexicon itself is a non-peer-reviewed, industry-developed document. The opening of the text explicitly states 『not truly global』, meaning that the reference standards are limited mainly to those available within the United States.
Source: World Coffee Research Sensory Lexicon 2.0: Unabridged Definition and References (World Coffee Research; developed in the lab of Edgar Chambers IV (Kansas State University), validated in the lab of Rhonda Miller (Texas A&M University), 2017) · full text checked
Show dataconcept-coffee-sensory-lexicon —is_defined_as→ "『BITTER — The fundamental taste factor associated with a caffeine solution.』"
claim: clm-w59d-wcr-bitter-def / type: sensory / updated: 2026-09-04
World Coffee Research Sensory Lexicon is documented as having 『REFERENCE 0.01% caffeine solution / INTENSITY Flavor: 2.0』 『0.02% / 3.5』 『0.035 % / 5.0』 『0.05% / 6.5』 (each served in a 1-ounce cup with a plastic lid). These are 4 caffeine-solution concentrations used as bitterness references, with corresponding values on a 0–15 intensity scale.contextual

Scope: Taste Basics, BITTER, Reference/Intensity/Preparation table, p.13, in the same publication.

Note: The 0–15 intensity scale is the common scale in that publication (0 = none, 15 = extremely intense).

The publication links 4 caffeine solutions—0.01%, 0.02%, 0.035%, and 0.05%—to Flavor intensity values 2.0, 3.5, 5.0, and 6.5, respectively, on a 0–15 scale; each is to be served in a 1-ounce cup with a plastic lid.
Limitations: The text does not state the statistical details of the population data underlying the pairing of concentrations and intensity scores.
Source: World Coffee Research Sensory Lexicon 2.0: Unabridged Definition and References (World Coffee Research; developed in the lab of Edgar Chambers IV (Kansas State University), validated in the lab of Rhonda Miller (Texas A&M University), 2017) · full text checked
Show dataconcept-coffee-sensory-lexicon —is_documented_as_having→ "『REFERENCE 0.01% caffeine solution / INTENSITY Flavor: 2.0』 『0.02% / 3.5』 『0.035 % / 5.0』 『0.05% / 6.5』 (each served in a 1-ounce cup with a plastic lid). These are 4 caffeine-solution concentrations used as bitterness references, with corresponding values on a 0–15 intensity scale."
claim: clm-w59d-wcr-bitter-reference / type: sensory / updated: 2026-09-04

↑ Top of page · ← Encyclopedia (English entries)