Read the full academic paper in Journal of Food Science

In this work, discrimination tests, descriptive analysis, consumer tests, and total dissolved solids (TDS) were used to evaluate the effects of brew basket geometry on the sensory quality and consumer acceptance of drip brewed coffee. Semi‐conical and flat‐bottom brewing shapes were evaluated in conjunction with coffee roast and particle size. This research found that attributes showing significant interactions with brewing geometry were also key drivers of consumer liking/disliking. Overall consumer liking was analyzed by cluster analysis, which revealed four distinct preference clusters. For each cluster, a particular basket geometry and/or roast level showed lesser acceptance, further confirming the hypothesis that basket geometry affects the sensory quality of drip-brewed coffee.