Farklı Demleme Tekniklerinin Kahvede Tanımlayıcı Duyusal Özellikler Üzerindeki Etkilerinin Karşılaştırmalı Analizi (Comparative Analysis of the Effects of Different Brewing Techniques on the Descriptive Sensory Attributes of Coffee)

Cevat ERCİK

doi:10.63556/jotags.2026.1856

Authors

Cevat ERCİK

DOI:

https://doi.org/10.63556/jotags.2026.1856

Keywords:

Gastronomy, Coffee brewing methods, Sensory analysis, Aroma profile

Abstract

This study aims to comparatively examine the effects of different brewing techniques on the descriptive sensory attributes of coffee. Within the scope of the research, coffee beans of identical origin and medium roast level were brewed using V60, Chemex, and Syphon methods, and the resulting samples were evaluated by a panel of 24 semi-trained assessors. During the sensory analysis process, six principal sensory parameters were considered: woody (phenolic content), chocolate-like, acidity, spicy, fruity, and overall aroma balance. Data were collected using a 9-point hedonic scale. The findings indicate that brewing methods produce statistically significant differences in the sensory profiles of coffee. The V60 method was particularly prominent in the perception of acidity and fruity aromas, whereas the Syphon method accentuated chocolate-like and spicy notes. In contrast, the Chemex method exhibited a more balanced and integrated aroma profile, rather than highlighting individual taste components in a dominant manner. Overall, the results demonstrate that brewing technique constitutes a fundamental variable in shaping the sensory characteristics and overall flavour perception of coffee.

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