Impact of crema on expected and actual espresso coffee experience

Labbé, Dominique; Sudre, Julien; Dugas, V.; Folmer, Britta

doi:10.1016/j.foodres.2016.01.020

Cited by 21 publications

(11 citation statements)

References 20 publications

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“…According to Illy (2002, p. 90), writing in Scientific American, cell wall fragments (solid materials) make their way into the crema, along with less desirable aroma notes, thus potentially reducing the pleasantness of the tasting/drinking experience. In addition to the sensory perception of espresso, crema also exerts a major impact on the consumers' hedonic experience (Labbe, Sudre, Dugas, & Folmer, 2016). Thus, transparency may be good for the drinking vessels used to serve espresso as it will presumably help to draw the taster's attention to the quality of the crema.…”

Section: Other Visual Appearance Cuesmentioning

confidence: 99%

Assessing the influence of the coffee cup on the multisensory tasting experience

Spence

Carvalho

2019

Food Quality and Preference

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This review summarizes the latest evidence concerning the impact of the colour, shape, texture, weight, and other material properties of the drinking receptacle on the perception of coffee. The colour of the cup, for instance, has been shown to prime notions of sweetness (e.g., pink cup) or acidity (e.g., yellow or green cup) that may carry over to influence the tasting experience. Meanwhile, the shape and surface feel of the drinking vessel have also been shown to exert a profound influence over the perceived aroma/taste of coffee. Given that the various sensory attributes of the drinking vessel can exert such a striking influence over the drinking experience, the challenge, moving forward, is to optimize the design of the receptacle in order to enhance the multisensory tasting experience for the consumer. Given that different styles/varieties of specialty coffee have different dominant/desirable qualities (e.g., acidity/sweetness), in the future, the design of coffee cups may need to be customized for different coffee drinking experiences (e.g., origin or roast), much as seen in the world of fine wine (with different glasses for different grape varieties).

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Section: Other Visual Appearance Cuesmentioning

confidence: 99%

Assessing the influence of the coffee cup on the multisensory tasting experience

Spence

Carvalho

2019

Food Quality and Preference

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“…[21][22][23] In Figure 1, it can also be observed that there are two attributes of taste/flavor that separate espresso samples from French press samples regardless of their origin (Colima or Hidalgo): 'acidity', and 'body'. The judges described the samples obtained by the espresso method homogeneously, which could be due to sensory and hedonic expectations that influence the real perception of food as mentioned by Labbe et al, [19] , when the judges observe the presence of cream in the samples, they expect more acidity and body.…”

Section: Multiple Correspondence Analysis (Mca)mentioning

confidence: 95%

“…There are many studies related to different methods of preparation and the chemical and sensorial impact in the brew. [1,17,18] Labbe et al, [19] mentioned that the cream is formed in the espresso method, which is a typical characteristic and one of the greater sensorial impacts of this preparation, whereas the French press method did not present much cream. Because of the above, there was a significant difference between samples where the 'persistence of cream' attribute was compared.…”

Section: Differences Between Samplesmentioning

confidence: 98%

Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

Espitia-López

Rogelio-Flores

Angel-Cuapio

et al. 2019

International Journal of Food Properties

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A sensory evaluation was performed for coffee samples using the Check-All-That-Apply (CATA) method. The samples included Mexican coffee from Hidalgo and Colima states. The brews were prepared by the espresso and French press methods. The data obtained were analyzed using Cochran´s Q test in order to determine any significant differences between samples. There were significant differences (P < .05) only in visual attributes, due to intrinsic characteristics of the preparation methods of the samples. Additionally, the results were analyzed using Multiple Correspondence Analysis (MCA), where from a two-dimensional graphic, differences and similarities between samples and attributes were observed. In the same way, it was observed that visual attributes had greater influence for the description of the samples.

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“…Whereas many recent studies have investigated mainly the roasting (Bustos-Vanegas et al, 2018; Gloess et al, 2018) and brewing steps of coffee production (Parenti et al, 2014; Labbe et al, 2016), the impacts of the post-harvest processing of the coffee cherries and beans, besides genetic attributes of coffee varieties and farming practices, on the coffee quality still remain an open field of research (Lee et al, 2015; Vaughan et al, 2015; De Bruyn et al, 2017; Waters et al, 2017; Pereira et al, 2019; Zhang et al, 2019). Among numerous post-harvest processing practices, wet processing is commonly applied for Coffea arabica to generate high-quality Arabica coffee.…”

Section: Introductionmentioning

confidence: 99%

Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

et al. 2019

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Post-harvest wet coffee processing is a commonly applied method to transform coffee cherries into green coffee beans through depulping or demucilaging, fermentation, washing, soaking, drying, and dehulling. Multiple processing parameters can be modified and thus influence the coffee quality (green coffee beans and cup quality). The present study aimed to explore the impacts of these parameters, including processing type (depulping or demucilaging), fermentation duration, and application of soaking, on the microbial community dynamics, metabolite compositions of processing waters (fermentation and soaking) and coffee beans, and resulting cup quality through a multiphasic approach. A large-scale wet coffee processing experiment was conducted with Coffea arabica var. Catimor in Yunnan (China) in duplicate. The fermentation steps presented a dynamic interaction between constant nutrient release (mainly from the cherry mucilage) into the surrounding water and active microbial activities led by lactic acid bacteria, especially Leuconostoc and Lactococcus. The microbial communities were affected by both the processing type and fermentation duration. At the same time, the endogenous coffee bean metabolism remained active at different stages along the processing, as could be seen through changes in the concentrations of carbohydrates, organic acids, and free amino acids. Among all the processing variants tested, the fermentation duration had the greatest impact on the green coffee bean compositions and the cup quality. A long fermentation duration resulted in a fruitier and more acidic cup. As an ecological alternative for the depulped processing, the demucilaged processing produced a beverage quality comparable to the depulped one. The application of soaking, however, tempered the positive fermentation effects and standardized the green coffee bean quality, regardless of the preceding processing practices applied. Lastly, the impact strength of each processing parameter would also depend on the coffee variety used and the local geographical conditions. All these findings provide a considerable margin of opportunities for future coffee research.

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Impact of crema on expected and actual espresso coffee experience

Cited by 21 publications

References 20 publications

Assessing the influence of the coffee cup on the multisensory tasting experience

Assessing the influence of the coffee cup on the multisensory tasting experience

Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

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