Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

Abstract

The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

“…One-hundred and eight terms were divided into three groups by the selected frequency of CATA task. The criteria for dividing groups were based on previous studies [ 57 , 62 , 63 ], which ranged from 10% of the frequency in at least one sample to a 20% cut-off point during emotion term development in the CATA task [ 63 ]. Only 11 descriptors were selected by more than 10% of participants for at least one sample.…”

Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards

“…The sensory properties of cold brew depend on its production process. However, most studies regarding the sensory properties of coffee only refer to hot brewed coffee [ 7 ]. In contrast to the production of hot brewed coffee, there is still no uniform, standardized production process available for cold brew coffee with respect to parameters such as extraction time, extraction temperature, dosage, turbulence, water composition, bean type, grind and roasting [ 2 ].…”

Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

“…Finally, in order to focus on the two roasting conditions, it was necessary to standardize certain experimental conditions in all studies, such as the serving temperature, the method of roasting, and the method brewing method, which are known to affect coffee flavour independently [11,34,38,40]. Therefore, future studies are advised to assess whether the findings replicate across other different experimental conditions, as well as the relative contribution of roasting time and colour relative to these other variables .…”

“…With increasing demand worldwide, particularly in the specialty coffee segment, scientific sensory evaluation of coffee is increasingly sought after to understand and meet consumer demands [3,4]. The sensory quality of coffee is a function of all the links in the coffee production chain-plant genetics, terroir, transportation, storage, roasting, grinding, brewing-which, together with social, psychological, and situational factors, determine the final consumer experience [5][6][7][8][9][10][11]. A clear picture of how each link, as well as the subprocesses in each link, modulates the flavour of the coffee is necessary in order to inform product development and quality control, that is to have the opportunity to create high-quality products that consistently give a satisfying consumer experience [5,10].…”