Impact of Consumption Temperature on Sensory Properties of Hot Brewed Coffee
Abstract
The sensory properties of coffee are impacted by various factors such as coffee origin, degree of roasting and methods of consumption. This study analyzed impact of consumption temperature on 36 flavor attributes of hot brewed coffee by descriptive sensory analysis. Different coffee samples (2 Arabica, 1 Robusta, and 1 Blended Arabica and Robusta) were consumed at 50 °C, 60 °C and 70 °C. Data were assessed using an Analysis of Variance, mixed effect model with least square means and significance level of α = 0.05. Results showed significant interactions of consumption temperature and coffee samples for attributes such as coffee identity, fidelity, and blendedness. The consumption temperature played a major impact on perceived flavor attributes of coffee and influenced Arabica, Blended and Robusta coffee differently. Coffee identity and fidelity significantly increased with an increase in all temperatures, but most attributes showed significantly higher intensity only for samples consumed at 70 °C regardless of insignificant differences at 60 °C and 50 °C.
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It is well established that consumption temperature will change flavor perception of coffee.
“It is well established that consumption temperature will change flavor perception of coffee [23,24]”
From Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew (2022) · cites this paper as [23]
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Chapko, M. J., & Seo, H.-S. (2019) · Food Research International · doi:10.1016/j.foodres.2018.12.026 · Cited by 63 · see citing works
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“It is well established that consumption temperature will change flavor perception of coffee [23,24], so an otherwise identical coffee will be perceived differently if served hot versus cold.”
BackgroundGuinard, J., Frost, S., Batali, M., Cotter, A., Lim, L. X., & Ristenpart, W. D. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16531 · Cited by 17 · see citing works
- Authors
- Adhikari, J., Chambers, E., & Koppel, K.
- Affiliations
- Kansas State University (US)
- Corresponding author
- Koppel, K.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2019-01
- Volume
- 115
- Pages
- 95-104
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2886065498
- Cited by
- 50
- References
- 17
- Citations by year
- 2026: 5 · 2025: 3 · 2024: 5 · 2023: 6 · 2022: 12 · 2021: 6 · 2020: 9 · 2019: 3 · 2018: 1
- FWCI
- 3.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- sensory properties, flavor attributes, Coffea arabica, Coffea canephora
- MeSH terms
- Analysis of Variance, Coffee, Food Handling, Hot Temperature, Physiological Phenomena, Plant Extracts, Taste, Temperature, Coffea
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