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The consistency in the sensory analysis of coffees using Q-graders
- Pereira, Lucas Louzada, Cardoso, Wilton Soares, Guarçoni, Rogério Carvalho, da Fonseca, Aymbiré Francisco Almeida, Moreira, Taís Rizzo, Caten, Carla Schwengber ten
- European food research & technology 2017 v.243 no.9 pp. 1545-1554
- coffee (beverage), guidelines, sensory evaluation
- The process of sensory evaluation is widely used in the coffee classification worldwide. This evaluation is popularly known as “Cupping Test” and constitutes the principal methodology to assess the final quality of the coffee drink. This study observed the effect of the interaction among Q-graders, as well as the coffee tasting process in the morning and in the afternoon. The study was conducted with trained tasters with Q-Grader certificates. The methodology followed the analysis protocol guidelines of the Specialty Coffee Association of America, SCAA, with the participation of two testing groups, each one with two Q-graders for the analysis. T Tests, followed by the Pearson’s correlation and the analysis of hierarchical grouping were used for the data analysis. The results indicate that the tasters have full capacity of evaluation, although there are variances in relation to the perceptions of the attributes that define the best coffees. The results also indicate that the effect of the shift, when isolated from interaction, interfere neither in the evaluation of the batches, nor the performance of the tasters; however, when associated with interaction (chatting), the analysis indicate distortions, highlighting the need of improving the techniques of sensory evaluation.