Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices

Rahmat Fadhil,Diswandi Nurba,Elya Sukmawati

doi:10.25186/.v16i.1918

Abstract

Arabica coffee (Coffea Arabica) becomes one of the most in-demand types by the community due to its typical taste. 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 characteristic 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 varieties 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 can be concluded that flavor is the top priority that influences Gayo Arabica coffee's taste. 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. Key words: Arabica coffee; Manual brewing; AHP method; Pairwise comparison.

Highlights

Coffee is a crop that has been cultivated for a long time by Indonesian people as a livelihood and until now, it continues to experience significant development
This study aims to determine the taste sensory of Gayo Arabica coffee in various varieties and manual brewing devices using the Analytical Hierarchy Process (AHP) method to generate a recommendation of coffee variety with the best serving method of Gayo arabica coffee brew most preferred taste by the consumers
3.3 Manual Brewing Based on the five manual brewing tools used, it is found that the priority types of brewing tools (Table 4) show that V60 is the best brewing tool, and following by French Press, Eva Solo, Vietnam drip, and Filter

Summary

Introduction

Coffee is a crop that has been cultivated for a long time by Indonesian people as a livelihood and until now, it continues to experience significant development. Let alone, coffee is a plantation commodity that has high economic value, so that this commodity becomes one of the main sources of the community’s economy and foreign exchange. Several coffees are cultivated in Indonesia, which are Robusta, Arabica, and Liberica coffee. One of Indonesia’s main arabica coffee producers is in Aceh Province, known as Gayo coffee. Three regencies in Aceh become the main producer central for arabica coffee: Central Aceh, Gayo Lues, and Bener Meriah (Fadhil et al, 2018a). The productivity of arabica coffee in the three regencies reaches 700 to 800 kg ha-1, and all the coffee fields are cultivated by smallholder plantations (Distanbun Aceh, 2013). Arabica coffee dominates the world market up to 70% due to its typical flavor that causes this coffee’s price to be high (Fadhil et al, 2018b)

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