Translate vague tasting impressions into shared sensory descriptors.
A tasting note is useful only when another person can act on it. Separate description from preference Description says what is present: orange zest, cocoa, syrupy body, dry finish. Preference says whether you like it. Baristas need both, but quality control starts with description. Move from broad to specific The Flavor Wheel helps you walk inward and outward. Start with a broad family such as fruity, floral, nutty, or roasted. Then choose a more precise descriptor only if you can actually perceive it. Use intensity to avoid drama A low-intensity bitter note is not the same as a bitter coffee.…
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