The sensory properties and consumer acceptance of cold brew coffee
Heather R. M. Keefer, S.E. Meals, M.A. Drake
Abstract
Abstract Cold brew coffee is an increasingly popular beverage category with potentially distinct sensory attributes from traditional hot brewed coffees. A category survey of cold brew coffees was conducted with 44 commercial cold brew coffees. Ready‐to‐drink (RTD), cold brew at‐home (BAH), concentrates (CONC), and nitrogen infused cold brew coffees (NBC) were included. Descriptive analysis was performed by a highly trained panel. Selected representative coffees ( n = 8) were then evaluated by temporal check all that apply (TCATA) with a trained panel to provide additional temporal differentiation and by consumers ( n = 125) to determine consumer liking. Key differentiating attributes of cold brew coffees were mouthfeel attributes (viscosity, silkiness, astringency), basic tastes (sour, sour, bitter), and aromatics (overall aroma, smoky, ashy, nutty, beany, caramel/molasses, brothy) ( p < .05). Beverages were also distinguished temporally based on category (RTD vs. BAH vs. NBC) ( p < .05). Drivers of liking for all consumers were cocoa, spicy/resin, and caramel/molasses flavors and sweet taste. Drivers of dislike for all consumers were silky mouthfeel, beany, fruity, and woody/twig flavors and sour taste. The multimodal sensory perceptions generated by cold brew coffees and consumer perception of the cold brew coffees enhances understanding of this expanding beverage category. Practical applications There are many ways to brew cold brew coffee and many sensory attributes present. The results of this study provide insight into different flavors imparted by different cold brew methods and insights for consumer preferences of different cold brew flavors.