Sensory assessment of Gayo Arabica coffee using various cold brew tools

Abstract

Currently, there is a rapid increase in the cold brew method for coffee, favored by connoisseurs, especially Arabica coffee. This technique uses room temperature water, usually between 4–25°C, and is carried out through the stage of immersing coffee grounds with a coarse grind size in water at an extraction time of 8–24 hours. Therefore, this research aims to conduct a sensory assessment of Gayo Arabica coffee with a cold brew approach to a product with the best taste through a decision-making system using the Fuzzy Simple Additive Weighting (FSAW) method. A total of 5 samples of Gayo Arabica coffee were postharvest processed using the Honey method, which was brewed with various cold brew tools such as Asobu, French Press, Tygo Breeze, Toddy, and Eva Solo. The results showed that the level of product acceptance was different for each alternative product based on various cold brewing tools. The highest ratings of various cold drink alternatives were Asobu 0.974 (rank 1), Toddy 0.913 (rank 2), TygoBreeze 0.872 (rank 3), French Press 0.847 (rank 4), and Eva Solo 0.784 (rank 5). This showed that the FSAW method can easily be used to determine the best alternative for each Gayo Arabica coffee brewing with various cold brew tools.