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September 27, 2025Jurnal Keteknikan PertanianOpen Access

Optimizing Coffee Flavor Through Roasting and Manual Brewing Using Chemical and Sensory Approach

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Authors

ESElya SukmawatiSPSetyo PertiwiRHRokhani Hasbullah

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Overview

Analysis explores how roasting and brewing methods affect coffee flavor profiles, indicating significant impacts on sensory attributes.

Key Points

  • Selection of roasting and brewing methods greatly influences coffee's chemical and sensory profiles, enhancing flavor complexity.
  • The study utilized a Randomized Complete Block Design to assess various coffee types, roasts, and brewing techniques comprehensively.
  • Results highlighted that light roasting with specific brewing methods produced a more favorable sensory experience compared to dark roasts.
  • Optimal coffee combinations were identified as Robusta-Light roast-Siphon, showing a balance in taste matrix among several coffee types.

Cite This Study

Sukmawati et al. (2025) studied this question.

synapsesocial.com/papers/68d7be5eeebfec0fc5237778https://doi.org/10.19028/jtep.013.3.402-417
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Review of Factors Affecting Development of Sensory Attributes of Coffee2025
  2. 2Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages2025
  3. 3Chemical and Sensory Characteristics of Arabica Coffee Due to Variations in Processing Methods and Fermentation Time2025
  4. 4The Effect of Using Fast Roast and Slow Roast Roasting Techniques on the Chemical and Organoleptic Characteristics of Robusta Coffee Beans (Coffea robusta L.)2024 · 3 citations
  5. 5The Influence Of Brewing Techniques (Syphon, French Press, Moka Pot) On The Sensory Attributes Of Robusta And Arabic Coffe2025