The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods

Abstract

Wine coffee has a different taste from normal coffee drinks due to the fermentation process. In this study, various levels of temperatures and durations of brewing with French press method were conducted and the resulted Gayo Arabica wine coffee drink was analyzed with the hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained panelists, the only color attribute was statistically affected by the treatment. While based on the cupping test carried out by trained panelists of the Gayo cupper team, there are several attributes which statistically influenced by the treatment: flavor, aftertaste, overall and final score. In general, both panelist groups prefer wine coffee drinks produced by a brewing temperature of 80-90 0C. This coffee has at least winey, tarty, short notes. Keywords: Consumers; flavours; french press; hedonic; organoleptic.