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.
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.
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.
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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 definition is, in effect, 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.
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.