Flavor Wheel & Taste Calibration

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Black pepper done. See Herbs & Spice Notes post.

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I have smoke a few cigars where I have picked up a floral flavor. I am not a fan of this but your description of chewed clove makes me think this is that flavor I am not a fan of. When I think clove I think of ham and sweet. The only time I know I like clove taste is pumpkin pie.

Thanks for this gives me something to try to pin down next time I pick up those floral hints.

Used to enjoy the clove cigarettes when I was in the Navy. Thought they were a Middle East thing, because that's where I started smoking them and since they were spiced.
My aftershave has a good clove smell and I love throwing it on after a shave.

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Green pepper done.

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White pepper and cinnamon done.

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Coffee Notes (pic attached)

*Will edit and update as I go.

Method:

Whole beans for dark roast and espresso l consumed.

Edit Method 1:
Added drinking to tasting for the coffee/espresso.

1. Espresso (Light/Medium Roast)
Smell:
Bit chocolatey
Unchewed:
Nothing
Chewed:
At first there's a slight chocolatey taste, then it turns more dark chocolate, and becomes pretty bitter and ultra-dark chocolatey. Not as bold as the dark roast.
Drink (shot):
Acidic and bitter, rich earth, bitter residual. Tasting notes list baker's chocolate, and since I've recently had it - it is there. Also lists citrus (acidity maybe?) and red currant - no idea what red currant is.

2. Dark Roast
Smell:
Oily, mostly bold and acidic
Unchewed:
Nothing
Chewed:
Deep, very dark, not acidic - neutral, the initial chewing distinctly made a lot of cigar tastes come to mind - maybe before the entire mouth/palate is dominated by the darkness.
Drink (brewed black): NYT

-Ezra Zion popped in my mind. I believe the initial chewing of dark roast is very similar to a signature taste probably all (4 so far) had. Also EZ sticks have a mineral oil taste, I believe - as I was changing my differential oil, the smell made EZ come to mind.

3. Coffee with cream (dark roast with half and half)

4. Blond roast coffee
Smell: NYT
Taste: NYT
Drink (day old, black):
Flat, tea-ish, low acidity, slightly berry-ish, lightly roasted.

[Old Smokey]

Coffee Notes (pic attached)

*Will edit and update as I go.

Method:

Whole beans for dark roast and espresso l consumed.

1. Espresso (NYT)

2. Dark Roast
Smell:
Oily, mostly bold and acidic
Unchewed:
Nothing
Chewed:
Deep, very dark, not acidic - neutral, the initial chewing distinctly made a lot of cigar tastes come to mind - maybe before the entire mouth/palate is dominated by the darkness.

-Ezra Zion popped in my mind. I believe the initial chewing of dark roast is very similar to a signature taste probably all (4 so far) had. Also EZ sticks have a mineral oil taste, I believe - as I was changing my differential oil, the smell made EZ come to mind.

3. Coffee with cream (NYT)

4. Blond roast coffee (NYT)

Matthew, this exercise is pretty cool stuff! Well done!

[Old Smokey]

Coffee Notes (pic attached)

*Will edit and update as I go.

Method:

Whole beans for dark roast and espresso l consumed.

1. Espresso (NYT)

2. Dark Roast
Smell:
Oily, mostly bold and acidic
Unchewed:
Nothing
Chewed:
Deep, very dark, not acidic - neutral, the initial chewing distinctly made a lot of cigar tastes come to mind - maybe before the entire mouth/palate is dominated by the darkness.

-Ezra Zion popped in my mind. I believe the initial chewing of dark roast is very similar to a signature taste probably all (4 so far) had. Also EZ sticks have a mineral oil taste, I believe - as I was changing my differential oil, the smell made EZ come to mind.

3. Coffee with cream (NYT)

4. Blond roast coffee (NYT)

Matthew, this exercise is pretty cool stuff! Well done! I tried to give you some RG, but it said I need to give others some love first. Can someone slap some gauge on this Bum for me please!

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Sweet Notes

*Will edit and update as I go. NYT = not yet tasted.

Method:

Spoonfuls of molasses and blackstrap molasses. Piece of baking unsweetened chocolate (100% cocoa). Will try to redo cocoa with milk chocolate and dark chocolate back to back.

Edit Method 1:

Maple is maple butter (spreadable maple - only ingredient is organic maple syrup).

1A. Molasses
Smell:
Caramelized brown sugar, tea; and something faint I cannot put my finger on, but I thought of vinegar, catsup, and worchestershire.
Taste:
More worchestershire-y, brown sugary, caramelized brown sugar

1B. Blackstrap Molasses
Smell:
Definitely a worchestershire smell - much more noticable in the blackstrap and it dominates the smell.
Taste:
Kinda fishy, very salmon-y, caramel residual taste that lingers.

2. Milk Chocolate (baking chips)
Smell:
What I consider 'chocolate', much sweeter than cocoa, buttery, bit salty, more pronounced 'chocolate' smell than cocoa
Taste:
'Chocolate' bar, way sweeter than cocoa, bit buttery, savory

3. Maple (maple butter)
Smell:
Caramel and maple
Taste:
Caramel and maple

4. Dark Chocolate
Smell:
Very similar to cocoa (#6), bittersweet
Taste:
In-between cocoa and milk chocolate

5. Caramel: NYT

6. Cocoa (baking unsweetened 100% cocoa)
Smell:
Chocolate
Taste:
Dry, powdery (this was a bar), kinda bitter, bittersweet, bits of acid, and maybe clay

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Spice and herb notes finished. Blonde coffee updated earlier.

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Wood & Floral Notes

*Will edit and update as I go. NYT = not yet tasted.

Method/Info:
-Most of the cereal grains are pretty straight forward - oatmeal is oatmeal, and so on. Won't try to be an ass here, so when I smell and taste it, I'll just put in parenthesis what I taste tested to dial me in.
-The cereal grains is broken down by the seven principle grains (thanks Google).
-Skipping 'Grassy'.
-Wood will take time to get through. I chewed on a hickory chip, and got nothing. Definitely need to burn some for the smell and let some soak in water for a while for the taste comparison. Oak and cedar chips may be hard to come by.

1. Cedar (NYT)

2. Cereal grains
2A. Wheat (wheat wrap)
2B. Maize (NYT)
2C. Rice (NYT)
2D. Oats (rolled oats - 100% whole grain)
2E. Rye (seeded rye bread)
2F. Sorghum (can't find)
2G. Barley (Quick Barley - raw)
Notes:
Similar to oat, but toned down; starchy and neutral residual

3. Grassy (skipping)

4. Hickory
Smell (unburned):
BBQ seasoning
Smell (smoke):
Bit of seasoning, fresh steeped tea, stronger than oak
Taste (chip soaked water)
Tea, much stronger and sharper than oak

5. Oak
Smell (unburned):
Bit sweet, tea
Smell (burned):
A light and freshly steeped tea
Taste (chip soaked water):
Diluted tea

6. Tea
6A. Black (English breakfast tea)
Smell:
Mild tea
Taste:
Diluted black coffee minus acid, mild-medium tea
6B. Green Tea
Smell:
Grassy, lemongrass-y, bit sweet
Taste:
Milder and smoother than black tea, a bit lemongrass-y