Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee
Abstract
In this work, discrimination tests, descriptive analysis, consumer tests, and total dissolved solids (TDS) were used to evaluate the effects of brew basket geometry on the sensory quality and consumer acceptance of drip brewed coffee. Two basic geometries, semi‐conical and flat‐bottom, were evaluated in conjunction with coffee roast and particle size. Initial discrimination tests showed that small differences in median particle size were not discernable, but that coffees brewed using either semi‐conical or flat‐bottom filter baskets were significantly different ( P < 0.05, N = 45). Additionally, coffee brewed in the semi‐conical basket had significantly higher %TDS, and we estimated a sensory difference threshold of 0.24 %TDS. A subsequent descriptive analysis (DA) showed significant differences by roast for 11 attributes and by grind for six attributes. Although brewing geometry, as a single factor, was only significantly different for three independent attributes ( smoke aroma , sweetness , and tobacco flavor ), roast × geometry interactions were significant for six attributes ( berry flavor , bitterness , burnt wood/ash , citrus flavor , earthy flavor , and sourness ) and the grind × geometry interaction was significant for two attributes ( bitterness and floral aroma ). Attributes showing significant interactions with brewing geometry were also key drivers of consumer liking/disliking. Overall consumer liking (9‐point hedonic scale) was analyzed by cluster analysis ( N = 85), which revealed four distinct preference clusters. For each cluster, a particular basket geometry and/or roast level showed lesser acceptance. Overall, the results strongly corroborate the hypothesis that basket geometry affects the sensory quality of drip brewed coffee. Practical Application: Most Americans consume drip brewed coffee. Improving our understanding of the effects of basket geometry, roast level, and grind size on the total dissolved solids, sensory properties, and acceptability of drip brewed coffee gives producers and consumers alike an opportunity to optimize the sensory quality of their coffee.
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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 [8]
Perception of rubber flavor in coffee has been shown to be the strongest driver of penalties to consumer liking.
“Perception of rubber flavor in coffee has been shown to be the strongest driver of penalties to consumer liking [25].”
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 [25]
A substantial amount of research shows that brewing the same coffee to different TDS and PE values will vastly change the sensory profile.
“Likewise, a substantial amount of research shows that brewing the same coffee to different TDS and PE values will vastly change the sensory profile [14,16,18,25].”
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 [25]
Less strong, lower TDS coffee has repeatedly been shown to be sweeter than higher TDS coffees, while sourness and bitterness increased with TDS.
“Less strong, lower TDS coffee has repeatedly been shown to be sweeter than higher TDS coffees [14,16,25], while sourness and bitterness increased with TDS [13,14,16].”
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 [25]
The drip brew basket geometry plays a role in the sensory properties of the coffee, with a flat-bottomed drip brew basket yielding a lower TDS and many different sensory properties than a semi-conical drip brew basket.
“The drip brew basket geometry plays a role in the sensory properties of the coffee, with a flat-bottomed drip brew basket yielding a lower TDS and many different sensory properties than a semi-conical drip brew basket13.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [13]
"Roasted" flavour is also a driver of liking.
“the same study has indicated that “roasted” flavour is also a driver of liking”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [13]
Previous studies have identified attributes that are drivers of liking or disliking for consumers.
“previous studies have identified attributes that are drivers of liking or disliking for consumers.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [13]
A majority of consumers dislike bitterness and astringency in coffee products, whereas attributes like floral are positive drivers of liking.
“Research from Frost et al. has indicated that a majority of consumers dislike bitterness and astringency in coffee products, whereas attributes like floral are positive drivers of liking13”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [13]
A generic descriptive analysis that combined elements of the Quantitative Descriptive Analysis and Spectrum methods previously demonstrated successful was utilized.
“a generic descriptive analysis that combined elements of the Quantitative Descriptive Analysis and Spectrum methods previously demonstrated successful13,14,54 was utilized”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [13]
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BackgroundInfluentialSelf-citationSensory and monosaccharide analysis of drip brew coffee fractions <i>versus</i> brewing time
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Self-citation
- Authors
- Frost, S. C., Ristenpart, W. D., & Guinard, J.
- Affiliations
- University of California, Davis (US)
- Corresponding author
- Guinard, Jean‐Xavier
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2019-07-03
- Volume
- 84
- Issue
- 8
- Pages
- 2297-2312
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2955812790
- Semantic Scholar
- 5ee493b97bd4480c1d8a6fe26b4f7f1ecbb5bddb
- Cited by
- 37
- References
- 24
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 6 · 2023: 3 · 2022: 9 · 2021: 8 · 2020: 8
- FWCI
- 3.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Specialty Coffee Association
- 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
- coffee sensory quality, consumer acceptance, total dissolved solids, sensory threshold, coffee brewing
- MeSH terms
- Coffee, Consumer Behavior, Cooking, Flavoring Agents, Food Preferences, Humans, Odorants, Seeds, Taste, Cluster Analysis, Coffea
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