Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees

Table 3

Comparisons in the mean intensity ratings for sensory attributes.

Beans origins

Brewing

Roasting

Flavor

Astringency

Acidity

Sweetness

Bitterness

Body

Aftertaste

Balance

Overall

Enzymatic

Sugar browning

Dry distillation

Sumatra

Cold

Light

^c

^a

^a

^a

^b

^c

^a

^a

^a

^b

^b

Medium

^b

^b

^a

^b

^b

^b

^a

^b

^b

^b

^ab

Dark

^a

^b

^b

^c

^a

^a

^b

^ab

^b

^a

^a

Hot

Light

^c

^a

^a

^a

^b

^b

^a

^a

^a

Medium

^b

^b

^b

^b

^ab

^ab

^ab

^b

^b

Dark

^a

^b

^b

^c

^a

^a

^b

^a

^b

Yunnan

Cold

Light

^b

^a

^a

^a

^c

^c

^a

^a

^a

^b

^b

Medium

^b

^b

^b

^b

^b

^b

^b

^ab

^b

^b

^b

Dark

^a

^b

^c

^c

^a

^a

^c

^b

^b

^a

^a

Hot

Light

^c

^b

^a

^a

^c

^c

^a

^a

^a

^a

^a

Medium

^b

^ab

^b

^b

^b

^b

^b

^a

^ab

^b

^b

Dark

^a

^a

^c

^c

^a

^a

^c

^b

^b

^c

^b

Values are expressed as , corresponding to the evaluation given by 8 evaluators for each coffee sample evaluated in duplicate. The superscript letters (a, b, and c) represent statistically significant differences () between roasting degrees for the same brewing method, as determined by a one-way ANOVA. indicates significant differences () based on a one-way ANOVA analysis between cold and hot brewing methods for the same degree of roasting.