Coffee Science_v.16, 2021
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/12727
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Item Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices(Editora UFLA, 2021) Fadhil, Rahmat; Nurba, Diswandi; Sukmawati, ElyaArabica coffee (Coffea arabica) becomes one of the most in-demand types by the community due to its typical taste. The material needed in this study was Gayo Arabica coffee (full wash) obtained from farmers in Bener Meriah, Aceh Province of Indonesia and specially ordered. The right method and coffee brewing device are needed to obtain this typical taste of coffee. One of the coffee brewing methods that keeps developing until now is the manual brewing method. This study aims to find the sensory assessment of Gayo Arabica coffee taste in various varieties with manual brewing devices by using Analytical Hierarchy Process (AHP) method. Manual brewing devices used were Vietnam Drip, French Press, V60, Eva Solo, and Filter, while the chosen va rieties are Tim-tim (Gayo 1), Bor-bor (Gayo 2), and P88. The study result showed that based on the preference of product acceptance by the panelists, the most chosen criteria of taste sensory were flavor (0.253), followed by aftertaste (0.222), sweetness (0204), acidity (0.165), and body (0.155). The variety chosen as the best variety with manual brewing was Tim-tim in various manual brewing devices, which are V60 (0.156), French Press (0146), and Eva Solo (0.140). The next alternatives brewing devices were Vietnam Drip (0.127) and Filter (0.109). Thus, it could be concluded that flavor is the top priority that influences Gayo Arabica coffee’s taste. Therefore, Tim-tim with manual brewing devices (V60, French Press, and Eva Solo) is preferred over other varieties in this study. This finding also becomes a recommendation that the variety for the best serving of Gayo Arabica coffee brew with the most preferred taste with manual brewing devices is Tim-tim.Item Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees(Editora UFLA, 2021) Debona, Danieli Grancieri; Oliveira, Emanuele Catarina da Silva; Caten, Carla Schwengber ten; Guarçoni, Rogério Carvalho; Moreira, Taís Rizzo; Pereira, Lucas Louzada; Moreli, Aldemar PoloniniIn general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the sensorial and chemical attributes for two different coffees submitted to three roasting profiles using fluidized bed roaster. The coffees were roasted for a high temperature for a short time (HTST), medium temperature for a medium time (MTMT), and low temperature for a long time (LTLT). Sensory analysis was performed on the roasted coffees according to the SCA methodology and chemical analy sis through mid-infrared spectroscopy. The results of sensory analysis indicated a preference for MTMT roasting for coffee grown at high altitude and HTST roasting for coffee grown at low altitude. Chemically, coffees show that LTLT and MTMT roasts are most distant from each other in their chemical com position when roasting low altitude coffee, whereas the HTST and MTMT roasts are the most distant from each other when roasting high altitude coffee.