A coffee taste profile should explain the cups you enjoy, not assign you a permanent coffee personality. In Beanmemo, the sensory radar is a summary of your recorded experience, weighted toward cups you liked.
A larger radar is not a better radar. Each axis describes a different quality. Read the shape alongside the number of contributing brews, missing ratings, and the context in your journal.
01
Read each dimension separately
Beanmemo uses six sensory ratings on a 1–5 scale. These are your perceptions, not laboratory measurements or a professional quality certification.
- Acidity
- Soft → bright / tangy
- Sweetness
- Subtle → pronounced
- Bitterness
- Gentle → strong
- Aroma
- Delicate → intense
- Body
- Light → full
- Balance
- Uneven → harmonious
Body describes how the cup feels, rather than how much you like it. Aroma intensity does not tell you whether the smell was pleasant. Balance is your impression of how the parts work together. Your separate enjoyment score gives these observations personal meaning.
02
What shapes the personal radar?
In the current Beanmemo calculation, brews scored above 5/10 contribute to the personal sensory profile. Their weight is the enjoyment score minus five. An 8/10 cup has a weight of three; a 9/10 cup has a weight of four.
Each dimension is averaged independently using only the ratings you actually supplied. For example, an 8/10 cup with acidity 2 and a 9/10 cup with acidity 4 produce an acidity value of (2 × 3 + 4 × 4) ÷ 7, or about 3.14.
This emphasizes sensory patterns in coffees you enjoyed. It is not the average of every cup you logged. Cups rated 5/10 or below remain useful journal evidence, but do not contribute to this particular radar. One excellent cup can strongly influence a small history, so avoid treating an early shape as a settled preference.
03
Missing is not neutral
If you did not rate aroma, Beanmemo should not interpret that as an aroma score of three. Unrated dimensions stay missing until there is contributing evidence. You can record acidity today and body another day without inventing the other scores.
Different axes may therefore be supported by different cups. A well-populated acidity axis and a sparse aroma axis are not equally established, even when their displayed values look similar. Add observations naturally over time rather than filling empty fields just to complete the shape.
04
Keep printed notes separate from your experience
A roaster’s citrus or chocolate description belongs to the reference profile of the coffee. Your own tasting notes belong to the cup you made. Beanmemo keeps reference-derived information separate from explicitly recorded sensory ratings; one should not silently fill the other.
You may enjoy a coffee without identifying any of its printed flavors. Conversely, you can recognize citrus and still dislike the cup. The tasting notes guide helps you describe what you noticed without treating the label as an answer key.
05
Use the profile as a question, not a verdict
If enjoyable cups often have fuller body, try another coffee that might offer that experience and record the result. If bitterness varies, look back at the drink and preparation before concluding that your preferences changed.
The summary can include different drinks and formats. Compare similar journal entries manually: black coffee with black coffee, or milk drinks with similar milk amounts. The radar itself does not establish whether the bean, preparation, or milk caused a result.
For an espresso experiment, change one controllable setting and use your brew log to keep the result connected. For capsules, compare the drink and milk context without inventing grinder settings. Your profile becomes useful through repeat observations, not through chasing a particular chart shape.
A profile built from real cups
Learn what your own coffee history says.
Record how a cup feels and how much you enjoy it, without needing to fill every field. Beanmemo is free during public preview, with no credit card required.
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