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Our Coffee Taster's Flavor Wheel is intended to be an easy tool to help people use the same, everyday language to talk about coffee.Writer Leslie Jospeshs recently spoke with Coffee Buyer and Quality Manager Tim Hill about the Counter Culture Coffee Taster's Flavor Wheel for the Wall Street Journal.

Tim and our coffee department conceived of their update as a means to make a more approachable version of the ubiquitous and genre-defining Specialty Coffee Association of America flavor wheel—which set the standard decades ago for the industry—by using language from their everyday cupping lives.

The wheel is intended to be dynamic and collaborative, as Tim noted when talking with Ms. Josephs, "We want to update it every year, and we also want to translate it ourselves into four languages and change the descriptors so that they are culturally relevant to each country."

Recent Updates:
All Counter Culture locations will be closed on Friday, August 14, for a company-wide meeting. Our production and roasting departments in Durham and Emeryville will not be processing orders on that day. Please be aware that orders placed Thursday, August 13, will not be roasted and shipped until...
We celebrated the opening of our new Charleston, SC Training Center last weekend. The open house event featured brewing workshops, custom limited-edition giveaways designed by Fuzzco, whole-hog barbecue from The Pig Whistle (Chapel Hill, NC), gelato from Beardcat's Sweet Shop, and more. Thanks...
In the last post, I talked about why I think reporting is so important and what we have planned for the future of our own reporting. As I dived into planning for the upcoming 2014 Transparency Report with our coffee and marketing teams this week, I was asked a really important question by both...
A few weeks ago, I read an article about the purported end of the farm-to-table movement in the restaurant industry. According to the author, farm-to-table has been taken too far and restaurant-goers want to go back to ordering off of a menu without being “berated” by an extensive explanation of...
Expanding on the theme from my last post, I'd like to keep exploring the movement away from thinking about sustainability in coffee as a checklist of certifications and more as a process of movement along a continuum of continuous improvement. One aspect that's really appealing about the...