Jim Schulman sent me this back in '03 following one of our roast comparison 
swaps...
Text from taste wheel:
AROMAS
    -ORIGIN
      FLORAL: jasmine, wintergreen,
      FRAGRANT: cardamum, caraway, basil, anise
      CITRUS: lemon, tangerine, apricot, melon
      BERRY: blueberry, raspberry, blackberry
      VEGETAL: onion, garlic, cabbage, alfalfa
    -SUGAR BROWNING
      NUT: peanut, almond
      MALT: corn, barley
      CANDY: toffee, praline
      SYRUP: honey, mollasses
      CHOCOLATE: dark, milk
      VANILLA: custard, white chocolate
    -DISTILLATES
      RESINOUS: pine, balsam, camphor
      SPICY: nutmeg, pepper, clove, thyme
      SMOKEY: tarry, tobacco, burnt, charred, ash
TASTES
    -SWEET:
      MELLOW: delicate, mild,
      ACIDIC: nippy, piquant
     SOURNESS/ACIDITY:
      WINE: tangy, tart
      SOUR: hard, acrid
    -BITTER:
      MILD: warm, tannic, bitter-sweet
      PUNGENT: roasty, smokey, spicey
      HARSH: alkaline, caustic
    -SALT:
      BLAND: soft, neutral
      SHARP: rough, astringent
DEFECTS (* desirable in small quantities from some origins)
    -ABSORBED TASTES
      BAGGY: mineral oil, fatty,
      MOLDY: cappy, starchy, yeasty
      MUSTY: *mulch, mildew, concrete
    -ABSORBED ODORS
      DIRTY: barny, grady, dusty
      GROUNDY: erpsig, raw potato, *mushroom
      EARTHY: humus, *wet soil, fresh earth
    -DEGRADED FATS
      SWEATY: soapy, lactic
      HIDEY: tallowey, *leathery, wet wool
      HORSEY: animal-like, *gamey
    -DEGRADED ACIDS
      FERMENTED: sauerkraut, acerbic, leesy
      RIOY: iodine, carbolic, acrid
      RUBBERY: rubber-glue, *kerosene, *alcohol
    -LOSS OF AROMATICS
      GRASSY: green, hay, strawy
      *AGED: full, round, smooth
      WOODY: wet paper, wet cardboard
    -IMPROPER ROASTING
      TIPPED: cereal, biscuity, skunky
      SCORCHED: cooked, charred, burnt
      BAKED: bakey, flat, dull
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

Thanks, Mike.  This is a really neat line up.  Much easier to read
than the wheel and the list makes more sense than the wheel.
Oddly enough, these are also the names of all the horses I ever bet on!  
-- 
Brent
Roasting in an SC/TO
For a Drip/Moka/Presspot Brew
On 5/3/05, miKe mcKoffee  wrote:
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on
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If you really want to learn coffee cupping Tom carries the "Coffee Cupper's
Handbook" by Ted Lingle.http://www.sweetmarias.com/prod.book.poster.misc.shtmlAlso below forwarded cupping terms from earlier post. Don't blame others for
not doing your homework!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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