Table 2 Comparison of global sensory characteristics using cold and hot brew methods (mean ± 95% Confidence Interval, n = 6).

3.7 ± 0.76^a

4.0 ± 0.50^a

4.0 ± 0.50^a

3.0 ± 0.0^a

4.0 ± 0.50^a

4.5 ± 0.00^a

3.5 ± 0.00^a,b

4.0 ± 0.00^a

3.8 ± 0.58^a

3.0 ± 0.00^a

4.0 ± 0.00^a

4.3 ± 0.29^a,b

2.3 ± 0.58^c,d

2.5 ± 0.00^b,c

2.5 ± 0.50^b

1.7 ± 0.76^b

2.2 ± 0.29^b,c

3.8 ± 0.29^b,c

2.7 ± 0.29^c,d

3.0 ± 0.00^b

2.5 ± 0.50^b

1.5 ± 0.00^b,c

2.3 ± 0.76^b

4.3 ± 0.29^a,b

2.0 ± 0.50^c,d

2.0 ± 0.50^c

1.5 ± 0.08^c

1.0 ± 0.00^c

1.0 ± 0.00^d

2.5 ± 0.50^e

2.8 ± 0.29^b,c

2.8 ± 0.58^b

2.0 ± 0.50^b,c

1.5 ± 0.00^b,c

1.7 ± 0.29^c

3.3 ± 0.29^c,d

2.5 ± 0.00^c,d

2.5 ± 0.00^b,c

2.5 ± 0.00^b

1.5 ± 0.50^b,c

2.00 ± 0.00^b,c

3.7 ± 0.29^c,d

2.7 ± 0.29^c,d

2.8 ± 0.58^b

2.2 ± 0.58^b,c

1.2 ± 0.29^b,c

2.00 ± 0.00^b,c

3.8 ± 0.29^b,c

2.5 ± 0.50^c,d

2.0 ± 0.00^c

1.7 ± 0.29^c

1.2 ± 0.50^b,c

1.8 ± 0.58^b,c

3.2 ± 0.29^d

2.7 ± 0.29^c,d

2.7 ± 0.29^b

1.8 ± 0.58^b,c

1.2 ± 0.29^b,c

2.2 ± 0.29^b,c

3.8 ± 0.29^b,c