Effect of brewing technique and particle size of the ground coffee on sensory profiling of brewed Dampit robusta coffee

This study aimed to assess the effect of different brewing techniques with the use of appropriate particle size standard of Apresiocoffee cafe (Category 1) compared to the difference brewing techniques with the use of the same particle size (coarse) (Category 2) of the sensory attributes Dampit robu...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2018-03, Vol.131 (1), p.12009
Hauptverfasser:	Fibrianto, K, Febryana, Y R, Wulandari, E S
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Sprache:	eng
Schlagworte:	Bitter taste Breweries Brewing Coffee Particle size Sensory properties Variance analysis
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creator	Fibrianto, K Febryana, Y R Wulandari, E S
description	This study aimed to assess the effect of different brewing techniques with the use of appropriate particle size standard of Apresiocoffee cafe (Category 1) compared to the difference brewing techniques with the use of the same particle size (coarse) (Category 2) of the sensory attributes Dampit robusta coffee. Rate-All-That-Apply (RATA) method was applied in this study, and the data was analysed by ANOVA General Linier Model (GLM) on Minitab-16. The influence of brewing techniques (tubruk, French-press, drips, syphon) and type of particle size ground coffee (fine, medium, coarse) were sensorially observed. The result showed that only two attributes, including bitter taste, and astringent/rough-mouth-feel were affected by brewing techniques (p-value
doi_str_mv	10.1088/1755-1315/131/1/012009
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subjects	Bitter taste Breweries Brewing Coffee Particle size Sensory properties Variance analysis
title	Effect of brewing technique and particle size of the ground coffee on sensory profiling of brewed Dampit robusta coffee
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