Flavor Wheel & Taste Calibration

[chain_gang]

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.