Table 3 Comparison of sensory attributes using cold and hot brew methods (mean ± 95% confidence Interval, n = 6).

From: Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee

Global Characteristics

Atributte

Hot brew Nariño

Hot brew Huila

Coars14h-Huila

Coarse-14h-Nariño

Medium-14h-Huila

Medium-14h-Nariño

Coarse-22h-Huila

Coarse-22h-Nariño

Medium-22h-Huila

Medium-22h-Nariño

Aroma

Malt

0.50 ± 0.6d

0.67 ± 0.8c,d

1.00 ± 1.3b,c,d

2.67 ± 0.8 a

1.50 ± 1.4a,b,c,d

1.83 ± 0.8a,b,c

1.66 ± 1.0a,b,c,d

2.00 ± 0.9a,b

2.00 ± 0.9a,b

1.83 ± 1.2a,b,c

Pepper

1.00 ± 0.9a,b

0.33 ± 0.5b

0.83 ± 1.0a,b

0.83 ± 1.0a,b

0.17 ± 0.4b

1.33 ± 0.8 a

0.67 ± 0.8a,b

0.33 ± 0.5b

0.17 ± 0.4b

0.66 ± 1.0a,b

Almonds

1.33 ± 1.2a,b

1.00 ± 0.9a,b

1.00 ± 1.1a,b

0.83 ± 1.0b

1.67 ± 1.4a,b

2.33 ± 1.2 a

2.17 ± 1.3a,b

1.17 ± 1.3a,b

1.67 ± 1.0a,b

1.50 ± 1.5a,b

Dark chocolate

2.33 ± 0.5 a

2.00 ± 1.4a,b

1.67 ± 1.4a,b

1.17 ± 1.2a,b

0.67 ± 0.8b

1.33 ± 1.2a,b

1.17 ± 1.2a,b

1.17 ± 1.0a,b

1.83 ± 1.5a,b

1.33 ± 1.2a,b

White chocolate

1.50 ± 1.2 a

0.83 ± 1.0a,b

0.50 ± 0.8a,b

0.33 ± 0.5b

0.67 ± 0.8a,b

1.00 ± 1.0a,b

0.67 ± 1.0a,b

0.50 ± 0.8a,b

0.33 ± 0.8b

1.00 ± 1.3a,b

Vanilla

2.33 ± 1.4a,b

2.50 ± 0.5 a

1.17 ± 1.2b,c

1.00 ± 0.9c

0.83 ± 0.8c

1.17 ± 1.1b,c

1.67 ± 1.0a,b,c

0.83 ± 1.0c

0.83 ± 1.2c

0.83 ± 1.2c

Honey

2.67 ± 1.9a,b

3.00 ± 2.0 a

1.33 ± 1.4a,b

2.33 ± 1.5a,b

1.00 ± 1.3b

1.83 ± 1.5a,b

1.50 ± 1.6a,b

1.33 ± 1.2a,b

2.00 ± 1.3a,b

1.50 ± 1.4a,b

Cocoa

0.83 ± 0.4c

2.00 ± 1.3a,b,c

1.67 ± 1.0a,b,c

1.33 ± 1.0b,c

1.33 ± 0.8b,c

2.83 ± 1.1 a

1.67 ± 0.8a,b,c

2.17 ± 1.3a,b

2.170 ± 1.2a,b

2.67 ± 0.5a

Black fruity

1.50 ± 1.2a,b,c

1.83 ± 1.4a,b

0.67 ± 0.8b,c,d

2.00 ± 1.3 a

0.17 ± 0.4d

0.83 ± 1.2a,b,c,d

0.50 ± 0.5 c,d

1.83 ± 1.5a,b

1.17 ± 1.0a,b,c,d

0.83 ± 1.0a,b,c,d

Taste

Malt

0.67 ± 1.2b

0.50 ± 0.5b

1.67 ± 1.6a,b

1.67 ± 1.0a,b

1.67 ± 1.4a,b

1.33 ± 1.1a,b

1.33 ± 1.5a,b

1.17 ± 1.0a,b

1.00 ± 1.1a,b

2.17 ± 0.4 a

Almonds

1.50 ± 1.5a,b

2.17 ± 1.2a

1.50 ± 1.2a,b

1.83 ± 1.6a,b

0.67 ± 0.8b

2.33 ± 1.2 a

1.83 ± 1.2a,b

1.67 ± 0.8a,b

1.17 ± 1.2a,b

1.33 ± 1.2a,b

Dark chocolate

3.00 ± 1.5 a

2.33 ± 1.5a,b

2.50 ± 1.8a,b

2.00 ± 1.7a,b,c

1.00 ± 0.9b,c

1.33 ± 1.6a,b,c

1.83 ± 1.8a,b,c

2.00 ± 1.7a,b,c

0.50 ± 0.5c

1.33 ± 1.5a,b,c

White chocolate

1.67 ± 1.9a,b

2.17 ± 1.6a

1.00 ± 1.1a,b

1.50 ± 1.9a,b

0.50 ± 0.5b

0.50 ± 1.3b

0.33 ± 0.5b

0.33 ± 0.5b

0.83 ± 1.0a,b

0.83 ± 1.2a,b

Floral

0.67 ± 1.2b,c

0.50 ± 1.2c

2.33 ± 1.6a,b

2.00 ± 1.8a,b,c

1.50 ± 1.6a,b,c

2.67 ± 1.6 a

1.50 ± 1.5a,b,c

2.67 ± 1.2 a

1.00 ± 0.9a,b,c

2.17 ± 1.3a,b,c

Cocoa

2.50 ± 0.8a,b

3.33 ± 0.8 a

1.67 ± 1.0b,c

1.83 ± 1.6b,c

1.17 ± 1.0b,c

2.33 ± 1.3a,b,c

2.50 ± 1.4a,b

1.67 ± 1.4b,c

1.00 ± 1.1c

2.00 ± 1.7a,b,c

Red fruity

1.83 ± 1.6a,b,c

2.83 ± 0.8a,b

1.17 ± 1.3b,c

3.33 ± 1.6 a

0.83 ± 0.8c

1.67 ± 1.4a,b,c

1.50 ± 1.6b,c

2.33 ± 1.9a,b,c

2.00 ± 1.3a,b,c

1.50 ± 1.5b,c

Citric fruity

0.83 ± 0.8a,b,c

2.50 ± 2.1 a

0.50 ± 0.8b,c

2.00 ± 1.5a,b

1.33 ± 1.8a,b,c

1.33 ± 1.7a,b,c

1.33 ± 1.8a,b,c

1.17 ± 2.0a,b,c

0.00 ± 0.0c

1.33 ± 2.2a,b,c

Bitter

2.00 ± 0.9a,b

2.00 ± 0.9a,b

1.50 ± 1.0a,b

2.17 ± 0.8 a

1.00 ± 0.6b

2.00 ± 0.9a,b

1.67 ± 0.8a,b

2.17 ± 1.5 a

1.17 ± 0.8a,b

1.50 ± 0.5a,b

Astringent

1.83 ± 1.8 a

0.67 ± 0.8a,b

0.50 ± 0.8b

1.33 ± 1.5a,b

0.33 ± 0.5b

1.00 ± 1.1a,b

1.00 ± 0.9a,b

0.67 ± 1.2a,b

0.33 ± 0.5b

0.83 ± 1.2a,b

Aftertaste

Bitter

2.50 ± 0.5a

2.00 ± 0.6a,b

2.33 ± 1.0a,b

2.67 ± 0.8 a

2.00 ± 0.9a,b

2.17 ± 1.0a,b

2.00 ± 0.9a,b

2.67 ± 1.2 a

1.33 ± 1.0b

1.67 ± 0.5a,b

Astringent

1.50 ± 1.2a,b

1.17 ± 1.3a,b

1.50 ± 1.9a,b

2.00 ± 1.7 a

0.33 ± 0.5b

1.17 ± 1.1a,b

0.83 ± 1.3a,b

0.67 ± 1.0a,b

0.33 ± 0.5b

1.00 ± 1.3a,b

Sweet

3.17 ± 1.2a,b

3.17 ± 0.8a,b

4.33 ± 0.8 a

3.50 ± 1.0a,b

3.00 ± 1.1b

3.00 ± 1.1b

3.83 ± 1.3a,b

3.17 ± 1.2a,b

4.00 ± 1.3a,b

3.00 ± 0.9b

Long-after taste

3.17 ± 1.0a,b,c

3.83 ± 1.0a,b

2.83 ± 1.6a,b,c,d

3.50 ± 1.0a,b,c

1.50 ± 0.5d

2.50 ± 1.3b,c,d

4.00 ± 1.1 a

3.50 ± 1.0a,b,c

2.33 ± 1.8c,d

2.67 ± 1.6a,b,c,d

Acidity

Medium

3.0 ± 0.00a

3.0 ± 0.00 a

1.7 ± 0.76b

1.5 ± 0.00b,c

1.0 ± 0.00c

1.5 ± 0.00b,c

1.5 ± 0.50b,c

1.2 ± 0.29b,c

1.2 ± 0.50b,c

1.2 ± 0.29b,c

Body

Smooth body

2.33 ± 1.9a,b,c

2.00 ± 1.1a,b,c

3.17 ± 0.8 a

2.83 ± 1.0a,b,c

1.67 ± 0.8b,c

3.00 ± 1.3a,b

1.67 ± 1.4b,c

1.67 ± 1.0b,c

1.50 ± 1.4c

2.83 ± 1.7a,b,c

Creamy body

2.17 ± 1.8a,b,c

2.50 ± 1.0a,b

2.33 ± 1.6a,b

3.33 ± 0.8 a

0.83 ± 0.8c

1.33 ± 1.4b,c

2.33 ± 1.5a,b

2.17 ± 1.2a,b,c

2.17 ± 1.2a,b,c

3.00 ± 1.4a

  1. Different letters (a,b,c,d) indicate statistically significant differences (p < 0.05) in the flavor attribute in each treatments (rows). Scores in bold represent the treatment with the highest value for each flavor attribute.
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