An accurate, repeatable and statistically discriminatory sensory analysis method for coffee quality is lacking in the coffee research community. Because WCR priority research projects entail a significant amount of variety and germplasm screening for quality attributes to be used in variety creation and cataloging, the WCR must necessarily develop a coffee cup quality evaluation method that is precise, rapid and cost-effective and is in harmony and accord with most of the coffee industry and consumer representatives.
The WCR will benchmark existing evaluation methods and develop a common reliable system. This research will focus on the development of a new ‘hybrid common’ approach that will improve the current sensory evaluation of coffee quality using descriptive analyses, an industry sensory expert panel (ISEP) and robust statistical designs and methods and then define and correlate key sensory results to key marker compounds defining coffee quality.
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