Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee
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In today's market, there is a growing demand for high-quality coffee with distinctive sensory characteristics, such a cold brew (CB) coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR), and c) brewing method on the sensory characteristics of CB coffee from d) various Ugandan coffee beans, both Robusta and Arabica. Four distinct coffee samples, sourced from lowland and mountainous regions in Uganda, were roasted and tested using a factorial design. A highly trained sensory panel evaluated the samples using 42 attributes. Results showed that all factors studied had an impact on most of the attributes. Not surprisingly, Robusta coffees generally had more bitter taste than Arabica coffees and the dark roast samples generally were more bitter than the medium roast coffees. Also, coffee samples that were brewed using a higher C2WR generally were more bitter than the coffees using a lower C2WR. However, although most of the main effects had a significant impact, their effects were mitigated by their interaction with other factors. For example, Medium roast Robusta that was slow-dripped with a high C2WR had a more bitter taste than the corresponding Arabica samples. However, when the Medium roast Robusta was steeped with a high C2WR it had a similar bitter intensity with the corresponding Arabica samples. Thus, although major impacts are critical, individual sample combinations must be considered when evaluating coffee samples for their impact on the sensory characteristics.
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Most coffee sensory studies of brewed coffee focused on pressurized espresso brew or flow-based drip brew, while there are comparatively fewer sensory studies on full immersion brewing methods other than a few recent ones focused on cold brew.
“While most coffee sensory studies of brewed coffee focused on pressurized espresso brew or flow-based drip brew2,4,6–10, there are comparatively less sensory studies on full immersion brewing methods other than a few recent ones focused on cold brew10–14.”
From Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time (2024) · cites this paper as [13]
A higher C2WR indicates that a higher amount of volatile and non-volatile compounds may naturally be present.
“A higher C2WR indicates that a higher amount of volatile and non-volatile compounds may naturally be present [23] and thus would produce a higher TDS.”
From Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee (2023) · cites this paper as [23]
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- Authors
- Seninde, D. R., Chambers, E., & Chambers, D.
- Affiliations
- Kansas State University (US)
- Corresponding author
- Chambers, Edgar
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2020-11
- Volume
- 137
- Pages
- 109667
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2919933537
- Semantic Scholar
- b890f732cd21131b27ea4d8448268fe8f5525e4c
- Cited by
- 51
- References
- 72
- Citations by year
- 2026: 4 · 2025: 10 · 2024: 13 · 2023: 6 · 2022: 8 · 2021: 8 · 2020: 2
- FWCI
- 3.60
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Food Research International (acceptedVersion)
- PubMed (publishedVersion)
- K-State Research Exchange (Kansas State University) (submittedVersion)
- Funders
- U.S. Department of Agriculture
- 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
- cold brew coffee, coffee roasting degree, brewing technology, sensory properties, bitterness, Coffea canephora, Coffea arabica, soaking
- MeSH terms
- Coffee, Cooking, Uganda, Water, Coffea
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