Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists
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2022
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Abstract
This study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by 10 Turkish and 10 Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy-sooty (7.26) notes. Practical applications: This research indicates the effect of cultural experience, the degree of roasting, and brewing techniques on the sensory profile of coffee brews. Cultural familiarity and unfamiliarity with Turkish coffee and espresso played an important role in the perceptions of the participants. Variations in descriptive analysis between two country panelists may arise from language and ethnicity differences, oral physiological parameters such as the sensitivity of the somatosensory system, the culinary culture, and eating habits. For the first time, Turkish coffee and espresso coffee brewing techniques were compared by trained Turkish and Brazilian assessors. © 2022 Wiley Periodicals LLC.