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In addition to the impact of temperature, the mass of coffee brewed at a given temperature could have an impact on the sensory quality of the coffee. Coffee weighing more often will have a higher extraction efficiency. In fact, the Institute of Practitioners of Coffee (IPC) has created standards for the mass of coffee brewed at a given temperature ( https://www.instituto.org.br/catalogo/normas-de-cafee-whole-size-mass-spec-t-5-0.html ). While these are based on the number of grams of coffee brewed, researchers have found that this is not a perfect representation of the amount of coffee brewed; in fact, the relationship between the actual mass and the number of grams of coffee can change depending on the brewing method and apparatus used and the coffee variety used37. In addition, because of the variability in coffee weights, the weight of each cup brewed at a given temperature will vary. When weight is not controlled, this variability in weight could also impact the sensory quality of the coffee. Future research is necessary to determine the effects of weight variation due to brewing method and apparatus on the sensory quality of coffee. In addition, future research is necessary to determine the effects of weight variation due to brewing method and apparatus on the sensory quality of coffee.
To our knowledge, this is the first study to investigate the relationship between brewing parameters and sensory quality of coffee. However, the study has a number of limitations that must be considered when interpreting the results. The use of non-blinded assessors could have influenced sensory quality results. However, the use of this assessment method in a sensory study is common and valid. Also, the assessments were not carried out by the same assessor, but rather a sample of different assessors were used throughout the course. This allowed for testing of the robustness of the data, and the assessors could not access the brewing data. In addition, sensory data were collected in the service industry. To our knowledge, there is no published data describing the difference in sensory quality of the same coffee brewed in a small laboratory vs. a service industry environment. Finally, the sensory data were collected in a relatively short time frame with a small number of coffee samples.
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