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Hover any flavor segment — it grows and its sub-flavors spring out into the outer ring. Open the full three-ring wheel from the centre.
The same bean can taste like a completely different coffee depending on how far it is roasted and how you brew it. Open any coffee below to see its roast-by-roast notes — and here is the bigger picture.
Origin character at its loudest — florals, fruit and bright acidity, no roast taste. Light body. Suits African and high-grown washed coffees.
Acidity softens and sweetness builds; fresh fruit turns syrupy. The specialty all-rounder for filter coffee.
Balanced — caramel and chocolate emerge, acidity is gentle, body fills out. The most crowd-pleasing point.
Roast flavor appears: bittersweet chocolate, deeper body, low acidity. A common espresso choice.
Roast dominates — smoky, bittersweet, full-bodied and low-acid. Origin nuance is mostly gone.
Paper-filtered and clean, with the highest clarity. Shows acidity and floral or fruity detail. Best with light to medium roasts.
Fast, forgiving and versatile. A clean cup with a little more body than pour-over; handles almost any roast.
Metal filter, full steep. Heavy body and rich texture, less clarity. Flatters chocolatey, nutty medium-to-dark roasts.
High pressure, highly concentrated. Intense sweetness and body — but amplifies roast bitterness too. Suits medium to dark.
A long, cold steep. Very low acidity and bitterness, smooth and sweet. Naturals and fruit-forward coffees shine here.