Open AccessEffect of manual brewing techniques on the sensory profiles of Arabica coffees (Aceh Gayo wine process and Bali Kintamani honey process)
Author(s) -
Wenny Bekti Sunarharum,
Muhamad Farhan
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012099
Subject(s) - brewing , wine , flavour , food science , sensory analysis , indonesian , fermentation , mathematics , biology , philosophy , linguistics
Post-harvest processing is known as one of the most important factors that influence coffee flavour quality. Amongst many different fermentation techniques, honey and wine processing are getting more popular in the country these days. Therefore, many single origins coffees processed following these techniques. There are also several manual brewing techniques readily available for Indonesian coffee consumers, and those techniques may give distinctive sensory characteristics to the brewed coffees. This research was aimed to study the effect of manual brewing techniques i.e. Indonesian “tubruk” method, Vietnam drip, cold brew, and aero press on the sensory profiles of two Arabica coffee samples i.e. Aceh Gayo wine process and Bali Kintamani honey process. As many as 10 selected, validated and trained student panellists were employed to assess 33 sensory attributes based on Sensory Descriptive Analysis method. Data analysis was performed using Minitab 17. The result has indicated that 22 to 24 sensory attributes were significantly different (α = 0.05) as influenced by different manual brewing techniques, while different coffees with different post-harvest processing created significant effect particularly in the fermented, berry, woody, and sweet notes.