Search

Purpose: Management zones (MZs) are the subdivision of a field into a few contiguous homogeneous zones to guide variable-rate application. Delineating MZs can be based on geostatistical or clustering approaches, however, the joint use of these approaches is not usual. Here, we show a joint use of both techniques. The objective of this manuscript is twofold: (1) compare different procedures for creating management zones and (2) determine the relation of the MZs delineated with i) coffee yield maps and ii) the summarizing power of each method for each input variable inside the MZs delineated. Methods: The techniques compared to summary spatial data were: (1) summarizing the variables into a soil fertility index (SFI), (2) the MULTISPATI-PCA technique, and (3) the multivariate Min/Max autocorrelation factors (MAF) approach. Then, clustering methods were applied to perform field partition into binary MZs (grouping lower and higher values of input variables). Results and discussion: The MAF approach achieved the best field partition regarding clustering metrics (McNemar’s test, Silhouette Score Coefficient, and variance reduction). In this paper we did not use yields as a cluster variable but as a measure of success. MAF also was the best one for separating low- from high-yielding areas over the MZs. The results show that the proposed approach could be effectively used for management zone delineation. Conclusions: This methodology facilitates evaluating innovative approaches in challenging spatial modeling scenarios, such as low-sampled fields with outliers. A wide range of summarization methods and clustering techniques are available, making this agnostic approach quite interesting for delivering MZ maps. This flexible approach can guide precision nutrient management in low-sampled areas, allowing the joint use of data science tools and agronomical knowledge to delineate variable rate application strategies. [ABSTRACT FROM AUTHOR]

Peru is the ninth‐largest coffee producer and the largest organic coffee exporter worldwide. Specific modifications in the microbial consortia during fermentation control the flavor of coffee. It is still unclear how fermentation duration affects microbial communities. This study aimed to provide insights into the diversity and functional behavior of the bacterial microbiome during coffee fermentation in northern Peru using shotgun metagenomics. Accordingly, metagenomic DNA was extracted and sequenced from samples of the liquid fraction during the short fermentation process (SFP) in Amazonas (6 and 12 h) and long fermentation process (LFP) in Cajamarca (6, 12, 18, 24, and 36 h). Our findings indicate that common (e.g., Acetobacter, Lactobacillus, Leuconostoc, and Weissella) and unique (e.g., Acidiphilium and Methylobacterium) acid‐tolerant bacteria from the SFP and LFP play crucial roles and have a positive impact on the sensory qualities of coffee. Specifically, the LFP from San Ignacio might be associated with the high sensory quality of coffee based on the release of catalytic, hydrolase, oxidoreductase, transferase, and transporter enzymes in the InterPro and KEGG profiles. Additionally, these bacterial microorganisms metabolize several compounds (e.g., isoleucine, betaine, galactose, tryptophan, arginine, and cobalamin) into volatile compounds, mainly in the LFP, enhancing the flavor and aroma of coffees. This characteristic suggests that the LFP has a stronger effect on coffee quality than does the SFP on the basis of bacterial diversity and functional prediction. These findings provide new perspectives on the potential biotechnological uses of autochthonous microorganisms to produce superior‐quality coffee beans from northern Peru. [ABSTRACT FROM AUTHOR]

This paper explores the work experiences of specialty coffee baristas in São Paulo, Brazil, considering specifically the role of passion and aspiration. Through ethnographic profiles of four baristas, it reveals how the pursuit of a good life through employment extends beyond immediate economic gain, but that there are complexities in converting forms of capital within the café workplace which are shaped by Brazil’s social context and distinct histories and hierarchies around food service labor. Success and longevity in the position was shaped by baristas’ preexisting capital, and heavily mediated by socioeconomic status; although certain baristas faced more precarious trajectories, they called upon discourses of passion to mitigate challenges inherent in lower-waged food service work. By exploring the experiences and aspirations of baristas in Brazil, this paper sheds light on the complex dynamics of social mobility and labor in emerging connoisseur and artisan markets. [ABSTRACT FROM AUTHOR]

Background: Coffee fermentation process influences the final coffee composition and the sensory aspects which define the quality of the beverage. In this study, coffee fruits underwent spontaneous self-induced anaerobic fermentation using samples with two percentages of immature fruits in submerged and solidstate processing. The effects on the physicochemical composition and sensory quality of coffees were evaluated. Results: The two percentages of immature fruits corresponded to 11.0 and 0.3% of unripe fruits. The percentage of immature fruits significantly altered the initial content of sugars (sucrose, glucose, and fructose), ash, and titratable acidity. The water addition during the fermentative process did not significantly influence final moisture, proteins, citric acid, and propionic acid concentrations. Compared to the solidstate, the submerged process gave rise to coffees with lower concentrations of ethanol, glycerol, ash, lipids, succinic, and acetic acids. Coffee fermented with 0.3% of immature fruits showed higher lactic acid production in submerged fermentation (67.44 mg/g), and higher concentrations of ethanol (42.84 mg/g) and glycerol (1.68 mg/g) in solid-state fermentation. All coffees produced were classified as specialty coffees with a score above 84 points. However, the submerged fermented coffee with 11% immature fruit stood out with notes of caramel, brown sugar, honey, orange, lemon, floral, nut, yellow and red fruits. Conclusions: This study confirmed that spontaneous fermentation can be used to produce specialty coffees. Differentiation in sensory attributes can be achieved through the addition of water and varying the percentage of green fruits during the fermentation process. Up to 11% of immature fruits did not compromise coffee quality. [ABSTRACT FROM AUTHOR]

Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation of the unique flavors and characteristics of different coffee species. Coffea arabica (Arabica coffee) and Coffea canephora (Canephora coffee, known internationally as Robusta) are the main species of most significant economic importance worldwide. This study aims to evaluate the use of Meyerozyma guilliermondii in the self-induced anaerobiosis fermentation (SIAF) of Coffea arabica and Coffea canephora. SIAF without inoculation (spontaneous fermentation) and with inoculation of yeast M. guilliermondii was conducted for five days in closed bioreactors. Volatiles and sensory analyses were performed in the roasted coffees. Twenty volatile compounds were identified in Arabica coffee and fifteen in Canephora coffee. The classes found were esters (7), pyrazines (7), ketones (4), alcohols (2), aldehydes (2), phenols (1), and pyrrole (1). Furfuryl alcohol was a significant compound for Arabica coffee, while 4-ethenyl-2-methoxyphenol was notable for Canephora coffee. M. guilliermondii increased significantly (p < 0.05) the score by over 3 points, improved the production of desirable volatile compounds (2-methylpyrazine, 2-ethylpyrazine, furfuryl alcohol, and 5-methylfurfural), enhanced the perception of sweetness and the sensory complexity of Canephora coffee. The SIAF method combined with M. guilliermondii can be a practical approach for improving the sensory quality of the Canephora coffee beverage. Spontaneous fermentation combined with the SIAF method resulted in an Arabica coffee beverage of good quality. [ABSTRACT FROM AUTHOR]

Colombia is the third largest coffee producer in the world and is recognized for its superior quality product. Nariño, it is the most representative agricultural activity but with low sophistication in the transformation processes. The objective of this study was to develop a coffee of Nariño origin that possesses the acceptability and functionality of Ganoderma lucidum. The total polyphenol content was determined using the Folin-Ciocalteu method, antioxidant activity using the DPPH method, and evaluation of structural functional groups using Fourier-transform infrared spectroscopy (FTIR) for the fruiting body and mycelial biomass of G. lucidum. The total polyphenol content and antioxidant activity were higher in the mycelial biomass (41,67 ± 4,35 mg EAG/g and 6,49 ± 0,99 µmol Eq Trolox/g extract) compared to the fruiting body (14,31 ± 1,85 mg EAG/g and 4,80 ± 0,25 µmol Eq Trolox/g extract). The IR spectra of the fruiting body and mycelial biomass showed similarity in both spectra, among the peaks, broad and strong bands, indicating that their chemical composition is similar, but not in concentration. In the development of coffee, mycelial biomass of G. lucidum was added in three concentrations (6, 8 and 10 %), and the sensory profile of the cup was evaluated following some of the cupping protocols of the SCAA (Specialty Coffee Association of America). The results of the sensory analysis for the samples with 8 and 10 % mycelial biomass in coffee showed an increase in their scores, reaching nearly the scores of the control sample, and these scores remained relatively constant at 8 and 9 points, placing the enriched coffee within the SCAA range as an excellent and extraordinary coffee, respectively. This demonstrates a promising method for the direct application of mycelial biomass in food for the development of functional foods. [ABSTRACT FROM AUTHOR]

This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee. [ABSTRACT FROM AUTHOR]

This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee. [ABSTRACT FROM AUTHOR]

Human geography has a history of engaging with place-based-quality products through a variety of concepts such as terroir, geographical indicators (GIs), and fictive places. While the efforts necessary to construct a "taste of place" have been explored, it remains unclear how a "taste of place" is established, and by whom. The article explores how relations between quality, products, and places are produced on the ground. More specifically, it addresses the question of what it takes to reconfigure a "taste of place." Based on ethnographic fieldwork carried out in 2017 concerning a coffee producer in Burundi, the article shows how Burundian coffee was reconfigured from an inferior commodity coffee to a sought-after specialty coffee. The findings show that reconfiguring "a taste of place" requires both material and symbolic quality attributes. By underlining the importance of material quality attributes that are place-dependent, it provides a different angle to the discursive approach to "taste of place" in human geography. The author concludes that creating a "taste of place" requires taming space into a consumable representation of place through discursive and material practices. [ABSTRACT FROM AUTHOR]

Between 2010-20, specialty cafés emerged in Mexico that led to a significant change to café work culture. Using protagonists' oral accounts, this article examines the rise of specialty café culture in two Mexican cities (Puebla City and Oaxaca City) and how and why specialty coffeeshop owners and baristas participated in this rise. The article argues that specialty café owners and baristas were crucial actors in the emergence of a specialty café culture in Mexico. Subsequently, specialty cafés offered new working conditions for baristas as well as owners. These conditions created jobs of passion, led to job-satisfaction for these urban workers, and facilitated positive service-work experiences. Overall, this paper exposes how specialty cafés grew, why people decided to participate in this growth and how they interpreted their participation in this experience. Moreover, this paper adds to the history and study of coffee by approaching café culture in a coffee-producing country and by prioritising the focus on café workers instead of agricultural labour. [ABSTRACT FROM AUTHOR]

BACKGROUND: After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil. RESULTS: Analysis by gas chromatography–mass spectrometry headspace solid‐phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post‐harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium‐roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty‐grade coffee, whereas others did not. CONCLUSION: The choice of a specific post‐harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms' operations. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Building on the success of traditional fermented foods, the coffee industry has experienced a surge in research on the use of yeast in coffee bean fermentation. As the coffee industry continually seeks innovative approaches, it becomes crucial to understand the nuances of yeast's impact on coffee quality. This review explores the transformative impact of yeast on coffee fermentation and product quality. By investigating traditional (wet and dry processing) and emerging techniques (carbonic maceration and induced fermentation), it aims to understand how yeast selection and fermentation methods affect coffee's flavor, aroma, and quality. Additionally, this review provides critical discussions on underexplored topics, such as optimal storage conditions and health properties of fermented coffee, as well as regulatory, safety, and environmental concerns, offering a complete view of yeast's role in enhancing coffee's market appeal and quality. Based on criteria such as pectinolytic activity, stress tolerance, and aroma production, Saccharomyces cerevisiae and Pichia fermentans are the most studied yeasts affecting coffee quality. Their impact on the chemical of coffee is evident through the accumulation of aroma-enhancing compounds, such as alcohols, aldehydes, organic acids, esters, ketones, and terpenoids. Recent protocols involving co-inoculation between distinct yeast groups and lactic acid bacteria have emerged, exhibiting metabolic synergism and producing coffees with heightened body perception, improved aroma, and enhanced acidity. However, ongoing research is needed to explore novel fermentation systems, storage methods, and sustainable yeast biomass disposal practices, ensuring a more efficient and sustainable future for the coffee market. • Yeast fermentation enhances coffee flavor by producing unique aroma compounds. • Saccharomyces and Pichia have a strong potential to diversify coffee sensory profile. • Co-inoculation with lactic acid bacteria enriches coffee's body, acidity, and aroma. • Yeast fermentation can reduce harmful compounds, boosting coffee's health benefits. • Further research is needed on yeast selection and the optimal storage of fermented beans. [ABSTRACT FROM AUTHOR]

The specialty coffees of the Department of Nariño have been recognized worldwide for their excellent quality, but they have been affected by the inadequate handling of the product in its supply chain, specifically in the areas where it is stored, directly affecting its differential attributes, therefore which presents an approach to solve the problem of selection and location of possible potential areas, for the establishment of a distribution center, essential for its entire chain. In the present study, a decision-making approach with multiple criteria (MCDA) was applied, specifically the analytical hierarchy process (AHP) and weighted linear combination (WLC), with the incorporation of geographical criteria and their implementation in GIS (Geographical Information Systems), where 38 possible alternatives (Producing Municipalities) were evaluated for the establishment of a distribution center, using criteria previously identified with the help of experts in the areas of location, logistics, connectivity and specialty coffees, where those selected were: production Municipal, road connectivity and average temperatures. As results, maps of normalized and weighted criteria were generated according to the qualification or level of importance given by the experts through the model (AHP) and later using the weighted linear combination method (WLC) and GIS, the possible ideal areas were identified for the establishment of the distribution center. In conclusion, we can affirm that as the number of criteria increases, it implies greater complexity for decision-making, being of great help the implementation of technological tools such as GIS for the analysis and management of information in the resolution of this type of problems, which in the specific case of this project brought us closer to having a departmental overview of the possible ideal areas to establish a distribution center for specialty coffees. In detail, the methods and criteria used, data sets used, results obtained and discussion, finally the most significant conclusions, are described. [ABSTRACT FROM AUTHOR]

This study proposes a selection strategy to be applied to a large number of coffee accessions, which can be useful when exploring many genotypes in breeding programs for beverage quality. Over three consecutive years, 270 Arabica coffee accessions from the germplasm collection of Minas Gerais, Brazil, were sensorially characterized. At the end of this period, the 20 genotypes with the greatest potential for specialty coffee production were selected, which were subjected to a second sensory characterization. Additionally, we determined the genetic correlations between the attributes that make up the final beverage score. We did not identify an attribute that was more important than the others in the organoleptic performance of the studied accessions. Through the proposed method, we identified genetic variation in our original population and selected five accessions with beverage quality considered excellent according to the SCA classification. These accessions were planted in field conditions of highly specialized farms to study their interaction with the cultivation environment and to promote the increase in production of such coffees. Additionally, the five selected accessions are being used in crosses with elite cultivars in order to create new segregation. We conclude that estimation of the heritability of each accession, the use over the years of common check cultivars with known performance, and extreme careful of experimental precision in the entire processes allow adequate comparisons. [ABSTRACT FROM AUTHOR]

Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using Nuclear Magnetic Resonance (NMR) and Linear Discriminant Analysis (LDA). Cherry coffees were harvested in eight points of altitudes between 826 and 1078.08 m. A completely randomized design with e planting altitudes, five fermentation processes, and five repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid, and the global notes of coffee beverages were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of five clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score of beverage was observed in samples of 1078.08 m under dry fermentation and only in samples of 969 m was observed a significant difference in the sensory score between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved important in chemical and sensory discrimination of coffees. [ABSTRACT FROM AUTHOR]

The aim of this study is to explore the specialty coffee sector in Turkey as an emerging business and culinary culture. Semi-structured in-depth interviews are collected with individuals that work as baristas, managers, and sectorial experts, to examine how individuals who offer service within the market perceive the sector and consumers. Results show that individuals who work within the market embrace distinctive characteristics of specialty coffee and see coffee making as a life style. Symbolic value of specialty coffee is a substantial source of motivation for participants. Consumers' involvement with third wave is seen as limited. A major issue for the sector comes forward as the lack of standardization, which is observed through the instabilities within product and service quality and branding. Our study contributes to the existing literature as it demonstrates how specialty coffee culture emerges in a particular context, Turkey and examines third wave coffee with an interdisciplinary perspective. [ABSTRACT FROM AUTHOR]

Ethiopian specialty coffee is exported to the international market based on the cup quality classification; however, there is limited information on the chemical characteristics. In this study, dry and wet-processed sixteen Ethiopian specialty coffee genotypes were investigated for total polyphenols, chlorogenic acids, caffeine, and trigonelline at different stages using UV-Vis spectrophotometric and Rapid Separation Liquid Chromatographic methods. Cup qualities of green coffee beans and brewed coffee were also assessed by professional cuppers. The results indicated that the bioactive compounds and cup qualities were significantly influenced by genotypes, green bean processing methods, and medium roasted-ground and brewed coffees. It was shown that the percentage of reduction in total polyphenols, chlorogenic acids, caffeine, and trigonelline concentrations were 77.3%, 82.5%, 47.8%, and 70.6%, respectively as the beans are transformed to brew. This study also fills the gap of information on the influence of processes and correlation to cup quality with bioactive compounds. [ABSTRACT FROM AUTHOR]

Coffee, which aids us in learning about the cultural practices of a society, is an important consumption commodity not only in Turkey but throughout the world. In this study, various speciality coffees produced by coffee producers in Artuklu, the historical district of Mardin, the rapid change of cafes and the purchasing practices of consumers have been examined. Ethnographic interviews have also been conducted with coffee producers, cafe owners, and consumers. Coffee producers make various coffees, such as Turkish, Assyrian, Kurdish, Dibek, and cardamom, reflecting the multicultural structure of the city. Cafe owners and producers use expressions and images that emulate antiquity in their brands and logos. The cafes as “third places” become flamboyant spacious spaces leaving their traditional appearance behind. The consumption of new products by visitors of Mardin, an important place for domestic tourists, indicates a new class that seeks pleasure and experience in Turkey. [ABSTRACT FROM AUTHOR]

Summary: Specialty coffee (SC) has been showing an increasing interest from the consumers which appreciate its traceability and the peculiar flavours from each single origin. Additionally, the processes to which coffee fruits underwent to get green coffee characterise the beans in terms of macromolecules acting as substrates during the roasting. This work evaluates via sensory analysed eight SC, roasted at light, medium, and dark level, submitted to Italian espresso extraction, to assess how different roasting levels exalt the expected cup profile obtained by the suppliers via cupping in origin countries. Finally, roasted beans were characterised for physico‐chemical features (pH, titratable acidity, caffeine, melanoidins, polyphenols and acrylamide). Sensory analysis demonstrated that the intermediate roasting level and espresso extraction match better attributes from in‐origin cupping. Melanoidins (mmol g−1 coffee d.b.) was able to discriminate among roasting levels (light 0.12 ± 0.01; medium 0.13 ± 0.003; dark 0.14 ± 0.01; α = 0.05). Acrylamide analyses ensured compliance with the food safety standards (light 301.9 ± 37.2 ppb; medium 126.1±19ppb; dark 107.9 ± 22.5ppb). Physico‐chemical features were able to cluster samples from different origins within the same roasting level (α = 0.05). Results showed correlations (α = 0.01) between sensory analysis and physico‐chemical values: direct for caffeine and astringency, reverse for perceived acidity in relation to astringency, roasted, dried fruits and nutty notes. [ABSTRACT FROM AUTHOR]

[Display omitted] • Target metabolite profiling supported the characterization of specialty coffee beans. • The geographical origin influenced specialty coffeés chemical profile and quality. • Post-harvesting processing can enhance the content of health-beneficial compounds. Specialty coffee beans are those produced, processed, and characterized following the highest quality standards, toward delivering a superior final product. Environmental, climatic, genetic, and processing factors greatly influence the green beans' chemical profile, which reflects on the quality and pricing. The present study focuses on the assessment of eight major health-beneficial bioactive compounds in green coffee beans aiming to underscore the influence of the geographical origin and post-harvesting processing on the quality of the final beverage. For that, we examined the non-volatile chemical profile of specialty Coffea arabica beans from Minas Gerais state, Brazil. It included samples from Cerrado (Savannah), and Matas de Minas and Sul de Minas (Atlantic Forest) regions, produced by two post-harvesting processing practices. Trigonelline, theobromine, theophylline, chlorogenic acid derivatives, caffeine, caffeic acid, ferulic acid, and p -coumaric acid were quantified in the green beans by high-performance liquid chromatography with diode array detection. Additionally, all samples were roasted and subjected to sensory analysis for coffee grading. Principal component analysis suggested that Cerrado samples tended to set apart from the other geographical locations. Those samples also exhibited higher levels of trigonelline as confirmed by two-way ANOVA analysis. Samples subjected to de-pulping processing showed improved chemical composition and sensory score. Those pulped coffees displayed 5.8% more chlorogenic acid derivatives, with an enhancement of 1.5% in the sensory score compared to unprocessed counterparts. Multivariate logistic regression analysis pointed out altitude, ferulic acid, p- coumaric acid, sweetness, and acidity as predictors distinguishing specialty coffee beans obtained by the two post-harvest processing. These findings demonstrate the influence of regional growth conditions and post-harvest treatments on the chemical and sensory quality of coffee. In summary, the present study underscores the value of integrating target metabolite analysis with statistical tools to augment the characterization of specialty coffee beans, offering novel insights for quality assessment with a focus on their bioactive compounds. [ABSTRACT FROM AUTHOR]

[Display omitted] • Arabica (CA) and canefora (CC) coffees were treated with steam and three loads of asparaginase. • Steam treatment reduced acrylamide formation in CA and CC by about 32%. • Asparaginase treatment (ASPT) reduced acrylamide up to 68% in medium roasts. • Chlorogenic acids were reduced by 15–25% in light medium and medium roasts. • Consumers did not perceive negative changes in sensory aspects after ASPT. Acrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica , including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5–56.0% in acrylamide formation were observed in medium roasted arabica beans when 1000–3000 ASNU were applied. In the canefora sample, 59.4–60.7% reductions were observed. However, steam treatment primarily caused 17.1–26.7% reduction of total CGA and lactones in medium roasted arabica samples and 13.9–22.0% in canefora sample, while changes in trigonelline, caffeine, and other evaluated chemical parameters, including the volatile profiles were minimal. Increasing enzyme loads slightly elevated acidity. The only sensory changes observed by Q-graders and or consumers in treated samples were a modest increase in acidity when 3000 ASNU was used in the sample with lower acidity, loss of mild off-notes in control samples, and increased perception of sensory descriptors. The former was selected given the similarity in chemical outcomes among beans treated with 2000 and 3000 ASNU loads. [ABSTRACT FROM AUTHOR]

• Adulteration of specialty coffees with low-quality ones resulting in illegal profit. • Identify adulterations in specialty coffees using multielement analysis by ICP-MS. • Evaluate the performance of one-class classifiers: dd -SIMCA, OCRF, and OCPLS. • OCRF and OCPLS models exhibited good sensitivity, specificity, and reliability rates. • This study is a pioneer using ICP-MS combined with those one-class methods. Due to the lucrative nature of specialty coffees, there have been instances of adulteration where low-cost materials are mixed in to increase the overall volume, resulting in illegal profit. A widely used and recommended approach to detect possible adulteration is the application of one-class classifiers (OCC), which only require information about the target class to build the models. Thus, this work aimed to identify adulterations in specialty coffees with low-quality coffee using multielement analysis determined by ICP-MS and to evaluate the performance of one-class classifiers (dd -SIMCA, OCRF, and OCPLS). Therefore, authentic specialty coffee samples were adulterated with low-quality coffee in 25 % to 75 % (w/w) proportions. Samples were subjected to acid decomposition for analysis by ICP-MS. OCPLS method presented the best performance to detect adulterations with low-quality coffee in specialty coffees, showing higher specificity (SPE = 100 %) and reliability rate (RLR = 94.3 %). [ABSTRACT FROM AUTHOR]

Study aim: we aimed to outline the direct trade of specialty coffees' global research and adoption, highlighting its contributions, limitations and theoretical and empirical gaps, providing insights for future studies. Method: integrative systematic review of selected academic materials from the Web of Knowledge, SciELO, Scopus, Science Direct and Scholar Google databases, as well as technical materials from the Specialty Coffee Association and the Perfect Daily Grind portals, which were analyzed using the qualitative and open grid categorical content analysis technique. Main results: we identified three categories of contributions associated with Direct Trade - "Relationship and Coordination", "Origin and Sustainability" and "Quality and Differentiation" and three categories of its limitations - "Conceptual and Regulatory", "Execution and Monitoring" and "Potential of Transformation and Accessibility". Despite its potential to contribute to the promotion of the sustainability of this market, Direct Trade is not the only solution to the many and complex challenges of the activity. Therefore, it should be adapted to local realities and be carefully adopted, preferably in conjunction with other initiatives aimed at opening different markets and reaching different consumer audiences. Relevance/originality: this is the first systematic review of the subject, required by the rapid growth of studies in the field, despite its currentness and only recent expansion of the debate. Theoretical/methodological contributions: we presented a new concept of Direct Trade, subdivided the practice into two perspectives - relational and transactional - and elaborated a framework for its realization. [ABSTRACT FROM AUTHOR]

Despite the diversity of consumption and class practices of the new urban middle classes within and between societies, they share some qualities. Focusing on the lifestyles and mentalities of regulars of specialty coffee bars in Tehran, Glasgow and Amsterdam, this study explores common characteristics of this group. Our ethnography suggests that through their everyday consumption practices, coffee people share a set of ethical dispositions and cultural practices among which this article focuses on the metropolitan body, cosmopolitanism and environmentalism. [ABSTRACT FROM AUTHOR]

Highlights • Three studies examine the effect of cup colour on specialty coffee taste attributes. • Pre- and post-tasting ratings of sweetness and acidity are affected by cup colour. • Cup colour influences hedonic judgements in congruent and incongruent pairings. • It is important to consider designing receptacles to optimize the drinking experience. Abstract The present study was designed to investigate the effect of the colour of the cup on sensory and hedonic judgments of specialty coffee by consumers. Altogether, 457 participants took part in one of three experiments. Crossmodal correspondences between the colour of the cup (i.e., an extrinsic cue) and the taste profile of the coffee served (i.e., the contents) were manipulated. Congruent and incongruent colour × taste pairings were created by using four cup colours (white, pink, yellow, and green) and two coffee profiles (sweet Brazilian and acidic Kenyan) to assess whether these manipulations would affect pre-and/or post-tasting ratings. Participants first rated their expectations of sweetness and acidity, and subsequently, their experience of those attributes on tasting the coffees, as well as rating their liking. The results revealed that the colour of the cup exerted a significant influence on both pre- and post-tasting ratings for all attributes measured. Liking ratings significantly decreased in incongruent pairing conditions – which also increased the unexpected acidity of the Kenyan coffee when tasted from the pink cup. Taken together, these results demonstrate for the first time that the colour of the cup significantly impacts sensory and hedonic judgements of specialty coffee. Our results also show that the contrast between expected and actual experience can result in a negative hedonic response and the enhancement of the unexpected sensory attribute. Implications for the development of coffee cups that can enhance the drinking experience are highlighted. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sensor array for precise differentiation of coffee aromas. • Digitalizing coffee aroma by the PCA dimensionality-reduction method. • Combining DBSCAN with LDA to identify adulteration in specialty coffees. Coffee is a valuable commodity with diverse varieties and unique specifications, particularly in Indonesia, a coffee-producing country. Ensured classification and quality of coffee throughout the supply chain are crucial for industry stakeholders, particularly in terms of flavor and aroma. This study focuses on the authenticity of coffee, particularly specialized coffee beans from microclimates that may be impacted by climate change. Advanced technologies, such as electronic nose (E-Nose) systems paired with machine learning techniques, play a significant role in achieving accurate and efficient authentication. Furthermore, the research addresses adulteration issues, such as blending different types of coffee beans, which can discourage farmers from participating in coffee cultivation. In this study, we develop an authentication method leveraging the olfactory characteristics of coffee aroma, emphasizing the unique interplay between microclimate conditions and flavor profiles. The clustering method of density-based spatial clustering of applications with noise (DBSCAN) technique is used to authenticate tropical climate specialty coffee and recognize adulterated specialty coffee beans. In our case study, adulteration in Arabica and Luwak specialty coffees was successfully detected using the DBSCAN technique combined with dimensionality reduction methods. This work has demonstrated a novel method for identifying specialty coffee authenticity and adulteration using the E-Nose system paired with machine learning techniques. [ABSTRACT FROM AUTHOR]

[Display omitted] • The coffee protein profile differs before fermentation and after drying. • 2D-PAGE separation reveals significant differences in spot distribution to control. • Fermentation provides a valuable tool for modifying proteins and volatile compounds. This work aims to analyze the protein profile and volatile compounds of coffees fermented with the indigenous microbiota and with the co-inoculation of three yeasts (Saccharomyces cerevisiae , Torulaspora delbrueckii , and Candida parapsilosis). Two-dimensional gel electrophoresis (2D-PAGE), MALDI-ToF/ToF (MS/MS), and gas chromatography (GC–MS) were performed. A total of 72 "spots" were detected by 2D-PAGE. 16 spots were selected for identification by MALDI-ToF/ToF, and 12 were identified (11S protein, 13S globulin basic chain, 17.6 kDa class II heat shock protein (HSP17.6-CII), 18.0 kDa class I heat shock protein, Seed of Late Development Stage, Pru ar 1, and FAR-1 protein). 81 main volatile compounds were detected and classified into alcohols, acids, aldehydes, esters, hydrocarbons, pyrazines, furans, thiols, and pyridines/pyrrols. The difference between the identified volatile compounds and their concentrations was detected in the treatments with and without inoculation after drying. The compounds formed in green coffee during fermentation can participate in several reactions during roasting, presenting different sensory profiles and contributing to coffee quality. [ABSTRACT FROM AUTHOR]

Filter coffee can be prepared using various methods, most of which are time-consuming and dependent on the skill of the operator/barista. In this regard, a medium-roasted specialty coffee has been selected to test four different filter extraction methods (Pure Brew, V60, AeroPress and French Press). Each method was performed by six different expert baristas to understand the influence of the human factor on the preparation. Pure Brew and V60 reported excellent reproducibility concerning the total dissolved solids, brewing time and amounts of bioactive compounds by HPLC–MS/MS and volatile compounds by GC–MS; while for viscosities analysis, Pure Brew and French Press were detected as the more reproducible. The pressure and turbulence applied by baristas for pouring water during preparation proved to be key variables from the point of view of reproducibility in filter coffee extraction. [Display omitted] [ABSTRACT FROM AUTHOR]

During the dry processing of coffee, beans are classified by size, shape, weight, and color, resulting in the commercial preparation requested by the client, who can be of American, European, or other descent. The preparations consist of a combination of bean sizes and shapes, with a specified maximum number of defects. The objective of this work was to evaluate the effect of the shape and size of the bean of the three main Catimors grown in Mexico, i.e., Colombia, Costa Rica, and Oro Azteca, on the cupping quality attributes of the beverage. The results showed that there was no significant difference between the cupping quality parameters of the Colombia and Costa Rica varieties, whereas Oro Azteca exhibited a final score significantly lower compared to those varieties. For beans of size 13/64 (Z13), significant differences were found between bean forms (flat, peaberry, and mixed) of the Colombia variety. Flat (FL) beans scored almost seven points higher in the final score compared to peaberries (PE). In coffee beans of size Z14 or Z15, mixed (MI) samples scored equal or significantly higher than FL samples in the three varieties. Small beans (Z13 and Z14) of samples not separated by shape (PE and FL together) obtained equal or significantly higher scores in the cup quality attributes of the beverage compared to bigger beans. It was demonstrated that the shape and size of the coffee bean significantly affect the cup quality parameters depending upon the variety. [ABSTRACT FROM AUTHOR]

In Brazil, specialty coffee is a burgeoning market, stimulated by product-related events, research and opening of specialized coffee shops. However, there is a paucity of public domain information and statistics about Brazilian specialty coffee consumers' characteristics and buying behavior. Through a descriptive and quantitative research, based on 834 self-administered questionnaires analyzed through descriptive and multivariate statistics, this paper builds a general profile of the Brazilian specialty coffee consumer. Furthermore, it verifies the applicability of the 'connoisseurship' and 'third wave' concepts to the national market and identifies three distinct consumer groups - regular consumers, enthusiasts, and experts - that differ by their level of interest and engagement with specialty coffee, shown by their product acquisition criteria and consumption motivations. There were similarities between Brazilian connoisseurs and coffee professionals, here combined in the same cluster and named 'experts', which leads to important questions about the current context of the Brazilian specialty coffee market. [ABSTRACT FROM AUTHOR]

In this study, proton-transfer reaction mass spectrometry (PTR-MS) and near-infrared spectroscopy (NIRS) were compared for the authentication of geographical and farming system origins of Brazilian coffees. For this purpose, n = 19 organic (ORG) and n = 26 conventional (CONV) coffees from distinct producing regions were analyzed. Overall, differences (p ≤ 0.05) in 44 and 71 ion intensities were observed between the main producing regions and farming systems, respectively. Principal component analysis was not effective in illustrating differences between the coffees according to the farming system or geographical origin using neither PTR-MS nor NIRS data. However, when the PLS-DA was applied, which produced the best performing models compared to several other chemometric techniques, the farming system was adroitly differentiated. The fact that the classification performance (>80%) was independent of the data acquisition method used gives NIRS an edge over PTR-MS in the differentiation of the farming system because of its rapid analysis and cost. Differentiating geographic location of coffee was rather complex. The PTR-MS calibration models showed slightly better PLS-DA classification rates compared to the NIRS models (69% vs. 61%, respectively), which is even more evident when the alternative classifier is used (LDA-kNN, 69% vs. 39%, respectively). Coffee samples from either Minas Gerais (MG) or Sao Paulo (SP) were differentiated from the other regions. In conclusion, our study provides information on alternative rapid analysis coupled with chemometric techniques to differentiate the farming system and trace the geographical provenance of Brazilian specialty coffee. [ABSTRACT FROM AUTHOR]

The drinking experience depends on the multisensory integration of attributes of the drink itself as well as the characteristics of the drinking vessel, not to mention the environment in which the drink happens to be tasted. The receptacles from which we drink have been shown to affect the perception of the sensory and hedonic attributes of various different beverages (especially in the world of wine). The present study was designed to investigate whether the shape of the cup would also influence amateur and/or expert consumers’ perception of aroma, taste, and hedonic evaluation of specialty coffee. A large-sample experiment (involving 276 participants) was conducted in a specialty coffee event in Brazil. The participants were divided into three testing groups according to the shape of the cup in which the coffee was served (tulip, open, or split). Tasters evaluated their experience of the aroma, sweetness, acidity, and liking of the coffee. Multivariate analysis of variance was conducted in order to assess the effect of cup shape on sensory and hedonic ratings, and whether expertise modulated these ratings. Both amateurs and experts judged: (1) the aroma to be significantly stronger in the tulip cup, and (2) the sweetness and acidity to be significantly more intense in the split cup. Interestingly, the split cup received the lowest liking scores from the amateurs, but not from the experts. Taken together, these results demonstrate for the first time that the shape of the cup significantly affects the perception of the sensory attributes of specialty coffee, for both amateur and expert consumers. The implications of these results for the design of coffee cups that convey some functional and/or perceptual benefit as well as possible directions for future research are discussed. [ABSTRACT FROM AUTHOR]

The aim of this work was to estimate the greenhouse gas (GHG) emission and fixation balance in potential specialty coffee production zones in the department of Antioquia, Colombia. It were used the Intergovernmental Panel on Climate Change – IPCC methods in this research. The results showed an average of 1.068 kg CO2 fixed per kg of produced coffee cherry. The fixation and emission balance was positive for 0.271 kg CO 2 e per kg of coffee cherry. The total GHG emission was 0.816 kg CO 2 e per kg of coffee cherry. The emissions from loss of carbon from soil organic matter, organic matter incorporation and coffee leaf litter decomposition were 84.3% of total emissions, and the remaining 15.7% resulted from emissions from nitrogen fertilization. In the balance between emission and fixation in the evaluated zones, Giraldo ́s center had the best at 0.5751 kilograms CO2e per kg of coffee cherry. [ABSTRACT FROM AUTHOR]

Although the consumer culture field has addressed the role of ritual processes in consumption, no research has yet identified how connoisseur consumers, through ritual practices, establish and manipulate their distinction from other consumers. Drawing on key concepts from ritual theory, this research addresses the role played by ritual in connoisseurship consumption and consumers' taste. In conducting an ethnographic study on connoisseurship consumption, the first author immersed himself in the North American specialty coffee context--Toronto, Montreal, Seattle, and New York--from August 2013 to July 2014. He used long interviews and participant observation to collect data, which was then interpreted using a hermeneutic approach. We introduce the taste transformation ritual, theorizing the process that converts regular consumers into connoisseur consumers by establishing and reinforcing differences between mass and connoisseurship consumption. We develop a broader theoretical account that builds on consumption ritual and taste formation. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31 °C to 62 °C. Coffee samples were analysed by dynamic headspace sampling gas chromatography–mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van’t Hoff principle and was exuberated at temperatures above 40 °C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50 °C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of ‘sour’, ‘tobacco’ and ‘sweet’ were mostly associated with the coffees served at 31–44 °C, whereas coffees served between 50 °C and 62 °C exhibited stronger ‘overall intensity’, ‘roasted’ flavour and ‘bitter’ notes. [ABSTRACT FROM AUTHOR]

Coffee fermentation process to specialty coffee production. [Display omitted] • Coffee fermentation is a multifactorial and rudimentary process. • Fermentation must be considered a separate step in coffee processing. • The fermentation protocols can help variables control and reproducibility of results. • Oxygen availability should be a controlled variable during coffee processing. • Starter cultures can promote changes in epiphytic microbiota during fermentation. In recent years, the importance of controlling coffee fermentation in the final quality of the beverage has been recognized. The literature review was conducted in the Science Direct and Springer databases, considering studies published in the last ten years, 74 references were selected. Several studies have been developed to evaluate and propose fermentation conditions that result in sensory improvements in coffee. So, this review aims to describe detailed the different protocols for conducting the coffee fermentation step and how they could influence the sensory quality of coffee based on the Specialty Coffee Association protocol. We propose a new way to identify coffee post-harvest processing not based on the already known wet, dry and semi-dry processing. The new identification is focused on considering fermentation as a step influenced by the coffee fruit treatment, availability of oxygen, water addition, and starter culture utilization. The findings of this survey showed that each type of coffee fermentation protocol can influence the microbiota development and consequently the coffee beverage. There is a migration from the use of processes in open environments to closed environments with controlled anaerobic conditions. However, it is not possible yet to define a single process capable of increasing coffee quality or developing a specific sensory pattern in any environmental condition. The use of starter cultures plays an important role in the sensory differentiation of coffee and can be influenced by the fermentation protocol applied. The application of fermentation protocols well defined is essential in order to have a good product also in terms of food safety. More research is needed to develop and implement environmental control conditions, such as temperature and aeration, to guarantee the reproducibility of the results. [ABSTRACT FROM AUTHOR]

Coffee quality recognition through brand and product assurance is critical for producers and consumers. However, classification based on the processing and farming region can be complex and time-consuming. Therefore, a SIMCA (soft independent modeling of class analogies) model was built using a portable near-infrared (NIR) spectrometer and 182 samples to differentiate among coffee qualities. The samples comprised (i) specialty coffees from two species (C. arabica and C. canephora), (ii) Arabica coffees from regions of geographical indication (GI), and (iii) commodity coffee blends. The developed SIMCA model obtained a lower, but good classification accuracy, between 76 and 90%, for classifying the individual Arabica coffees from regions of GI. The model classified specialty Arabica and Conilon coffees with 98 and 95% accuracy, respectively. The built model could distinguish the specialty of the Arabica coffees from regions of GI. Furthermore, the models rule out the specialty coffee samples from the commodity coffee blends class with 100% accuracy. Therefore, this study indicated that using NIR can offer a rapid and non-destructive analytical method to ensure the authenticity of specialty coffees. • Rapid non-destructive method to assure coffee quality. • Distinction obtained with NIR between distinct levels of coffee quality and regionality. • Distinction between coffee geographical origins achieved. • Perfect distinction between specialty coffees and commodity blends. [ABSTRACT FROM AUTHOR]

Pure Brew represents a real innovation because it allows one to obtain a fast-filter coffee with an espresso machine without the need for the barista to purchase additional equipment. This study investigated the difference between Pure Brew, French Press, V60 and AeroPress in terms of physical and chemical characteristics, extraction yields, volatile compounds by GC-MS and bioactive molecules by UHPLC-MS of resulting coffee, studying also powder particle size. Finally, main results showed that Pure Brew is comparable to other methods available on the market, but also showed the highest levels of caffeine (598.28 ± 8.84 and 556.13 ± 1.22 μg/mL) and total bioactive compounds (1726.8 ± 22.4 and 1407.89 ± 9.53 μg/mL) in medium and dark roasted coffee, compared to the other brewing methods. Pure Brew also displayed the most positive results in extraction yields, it falls into the ideal extraction percentage (18–22%) at the three different degrees of roasting, versus the other brewing methods. At the light roast, for Pure Brew were discovered the most olfactometrically impactful molecules of the study at GC-MS, 5-Methyl 2-furancarboxaldehyde, Furfural, and 2-Furanmethanol, connected with positive remarks, associated with almond and sweet. • Filter coffee: V60, French Press and Aeropress compared with the Pure Brew system. • Effect of different filter coffee extraction methods using light, medium and dark roasted coffee. • Pure Brew showed similar or better than other filter coffee methods. • Pure Brew requires lower preparation time and a simpler machinery. [ABSTRACT FROM AUTHOR]

Farm certification is rapidly becoming a sine qua non for access to specialty coffee markets. At the centre of these changes are smallholder coffee producers, responsible for 80% of global coffee production. Although rural households are known to depend on more than agricultural production alone, the literature on specialty coffee and certification has rather narrowly focused on coffee income and production. In this study, broader impacts are explicitly taken into account. Household income was decomposed into categories corresponding to specific income-generating activities and coffee income was broken down into price, yield and area effects. Results show that coffee certification encourages farmers to specialise in coffee production, increasing coffee income but not total household income, at least not in the short run. The time and effort required to attain the higher coffee income offered by certified production means farmers have to give up other activities. This substitution effect cancels out the income effect, such that there is no increase in total household income. The lack of an effect on total household income suggests the return to the additional labour effort required for certified coffee production is not higher than in other activities, questioning the benefits of certification for small-scale producers. [ABSTRACT FROM AUTHOR]

Abstract: Origin matters. This has been shown by numerous studies using either discrete choice or hedonic approaches to derive implicit prices for origin as a product attribute. In most of the hedonic studies, intercept dummies were introduced for specific regional origins and statistically significant coefficients of those variables were seen as an indication of either a superior or inferior reputation, compared to products from other origins. We argue that hedonic pricing models of this type may be too simple to detect the true origin effects if assessments of a product’s sensory quality are available and interact with prior beliefs about reputation. Based on a supply-and-demand framework to explain auction prices, a reduced-form hedonic pricing model is suggested that includes intercept- as well as slope-dummy effects of the regional origin. Because reputation and the objective product quality are particularly important for markets of differentiated, high-quality foods and beverages, we analyze electronic auction markets for specialty coffees. The findings for the Cup of Excellence data reveal that it is important to distinguish reputation, sensory quality, and their interaction as determinants of coffee auction prices, as well as varying origin impacts across market segments. [Copyright &y& Elsevier]

The brands add value to the products and this is the article's subject. For this, the analyse focus the brand's elements that can be improved in order to strengthen the brazilian brand of specialty coffees in the international markets. [ABSTRACT FROM AUTHOR]

Abstract: Prices of most of agricultural commodities show a long-term declining trend. Increasingly markets are signaling demand for differentiated products and in order to increase their incomes farmers and traders are looking to higher value options, including differentiated products. Product differentiation occurs when a product offering is perceived by the consumer to differ from its competition on any physical or non-physical characteristic including price. The differentiation can be based both on perceptual differences and also on actual product differences, based on measurable characteristics. The information requirements for supply chain management of differentiated high value products are much more stringent than for traditional agricultural commodities requiring a two-way information flow from the producer to the customer. The conceptual base for information systems to support supply chain management of differentiated products is described in this paper. An Internet-based coffee information system (CINFO), illustrates how these principles can be applied to the case of specialty coffee. CINFO provides farmers information on where and how to produce coffee with particular features, whilst at the same time providing traders with information on the availability of products with particular traits. Furthermore, CINFO traces individual product batches indicating where and how they were produced, processed and distributed to the end consumer so as to facilitate identity preservation, which is the key to obtaining added value from differentiation. [Copyright &y& Elsevier]

[Display omitted] • A versatile and fast method was proposed to evaluate roasting degrees of coffee. • Chemometrics models were developed for Agtron value prediction. • Near-infrared spectroscopy and multivariate calibration were successfully combined. • Complete analytical validation proved the performance of predictive models. • Final models can be extremely functional in the routine of coffee industries. Agtron method is widely used in the industry to determine roasting degrees in whole and ground coffee but it suffers from some inconveniences associated with unavailability of equipment, high cost, and lack of reproductive results. This study investigates the feasibility to determine roasting degrees in coffee beans and ground specialty coffees using near-infrared (NIR) spectroscopy combined with multivariate calibration based on partial least squares (PLS) regression. Representative data sets were considered to cover all Agtron roasting profiles for whole and ground coffees. Proper development of models with outlier evaluation and complete validation using parameters of merit such as accuracy, adjust, residual prediction deviation, linearity, analytical sensitivity, and limits of detection and quantification are presented to prove their performance. The results indicated that predictive chemometric models, for intact coffee beans and ground coffee, could be used in the coffee industry as an alternative to Agtron, thus digitalizing the roasting quality control. [ABSTRACT FROM AUTHOR]

The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion and hot brew coffee by French Press. Total dissolved solids (TDS), titratable acidity (TA), caffeine, trigonelline, 4 and 5- caffeoylquinic acids were quantified by instrumental methods, volatile compounds by GC–MS, and the coffee flavor was through quantitative sensory evaluation. Coffee beverages were more differentiated by brewing method than by the coffee bean quality used in the preparation. Cold brew coffees were mainly associated with volatile 2-methyl-butanal, 5-methyl furfural, and dihydro-2-methyl- 3 (2H) -furanone. Hot brew coffee beverages were identified with some specific furans and 2-methoxy-4-vinylphenol. No significant differences were found in TDS, caffeine, trigonelline, 4 and 5 caffeoylquinic acids. A higher TA was observed in hot coffee beverages than in cold brew coffees. Regular bean quality promoted undesirable sensory attributes in both cold and hot brew beverages. However, these attributes were perceived in higher intensity in hot brew coffee beverages. Thus, differences in brewing methods affect the extraction of the chemical compounds present in different coffee bean quality, translating into variations in the sensory profile. • Coffee beverages composition was differentiated by brewing method (cold vs. hot). • Hot brew showed a higher titratable acidity than cold brew coffee beverages. • Coffee bean quality had an impact on sensory profile of cold and hot brew coffee. • Regular bean quality promotes undesirable sensory attributes in cold and hot brews. • Undesirable sensory attributes are more perceived in hot brew coffees. [ABSTRACT FROM AUTHOR]

• The effect of label design (colour/shape) on specialty coffee attributes was assessed. • Pre-tasting ratings of sweetness and acidity are affected by label design. • Label design influences hedonic judgements in congruent and incongruent pairings. • It is important to consider labelling that conveys sensory or hedonic benefits. Packaging plays an important role on attracting the consumers' attention and creating hedonic and sensory expectations, which may affect actual product experience. The present study aimed at investigating whether the colour and/or shape of design elements of packaging labels would influence sensory and hedonic judgments of specialty coffee by amateur consumers. Participants (n = 174) first evaluated their expectations of coffee acidity and sweetness by looking at the coffee package, and subsequently, their experience of the same attributes when tasting a cup of coffee, in addition to rating their liking and purchase intent. The experiment followed a 2 × 2, between-subject design for label type (green or pink, round or angular), and the same coffee was served to all participants. Multivariate analysis of variance was conducted in order to assess main effects of colour and shape of the design elements of the packaging labels as well as interactions on sensory and hedonic ratings. Both colour and shape significantly affected consumers' sensory expectations (pre-tasting ratings) regarding the specialty coffee, but they had no significant effect on post-tasting (actual perception) sensory ratings. Interactions between colour × shape were found to affect the hedonic measures. The coffee associated with the congruent labels (i.e., angular/green or the round/pink) received higher liking and purchase intent ratings than the one associated with the incongruent labels (i.e., angular/pink and the round/green). The implications of these results for the design of coffee packaging that convey some functional benefit as well as possible directions for future research are discussed. [ABSTRACT FROM AUTHOR]

• The effect of cup surface texture on specialty coffee flavour attributes was assessed. • Experts and amateurs rated the same coffee from rough or smooth surface cups. • Ratings of sweetness, acidity, and aftertaste were affected by cup texture. • It is important to consider designing receptacles to optimize the drinking experience. It has been demonstrated previously that the surface textures of product packaging and servingware can impact the perceived taste and mouthfeel of various different foods and beverages. The present study was designed to investigate whether coffee cups with different surface textures would influence the judgment of taste and mouthfeel attributes in specialty coffee by experts (Q-graders) and amateur consumers alike. A total of 231 participants were tested in one of the three studies. A preliminary test conducted at a specialty coffee event in Russia indicated that rubbing a swatch of sandpaper whilst drinking coffee influenced perceived body and aftertaste qualities. In the two main studies (Experiment 1 for Q-graders, and Experiment 2 for amateurs), the participants evaluated a sample of specialty coffee (a different coffee in each study) served in either a smooth or a rough ceramic cup. The coffee was rated by the Q-graders as tasting significantly more acidic when sampled from the rough cup, as opposed to the smooth, whereas the amateurs perceived the coffee as being significantly sweeter when tasted from the smooth cup rather than from the rough cup instead. Both Q-graders and amateurs judged the aftertaste as significantly dryer when tasted from the rough rather than from the smooth cup. The perception of body was not significantly affected in any of the experiments. These results demonstrate that haptic cues influence the judgment of basic tastes as well as mouthfeel attributes in specialty coffee, for both experts and amateur consumers. Such results should be considered by the industry when designing innovative coatings for coffee cups. In addition to innovation, though, it is important to create cups that convey some functional and/or perceptual benefit for the coffee drinking experience. [ABSTRACT FROM AUTHOR]

The market for specialty coffee is growing as consumer preferences for high quality coffee become more complex. Identifying the sources of heterogeneity in consumer preferences for specialty coffee is essential to optimizing producer marketing strategies to ensure they both fully capitalize on and satisfy consumer demand. One source of increasing interest is consumer personality profiles, specifically those categorized by the Big Six personality traits. We use the Midlife Development Inventory to investigate the effect of consumer personality traits on willingness to pay for coffee produced by farmer cooperatives. Results from a field experiment using a Becker-DeGroot-Marschak mechanism indicate that, on average, consumers are willing to pay a $1.31 premium for a cup of pour over coffee that was produced by a cooperative member farmer. Consumers exhibiting the extraversion and conscientiousness traits were, on average, willing to pay an even higher premium while those with higher levels of agency had a lower willingness to pay. Results further highlight that sociodemographic characteristics do not always drive consumer purchase decisions and, in the absence of significant sociodemographic influence, intrinsic consumer characteristics like personality traits can better explain preferences. Unlabelled Image • Personality traits influence preferences for specialty coffee. • Consumers are willing to pay premiums for coffee produced by farmer cooperatives. • Extraversion and conscientiousness increase preference for cooperative-grown coffee. • Agency decreases willingness to pay for cooperative-grown coffee. [ABSTRACT FROM AUTHOR]

Introduction: The consumption of high quality coffee such as specialty Arabica and fine Robusta coffee is increasing steadily in recent years. Development of single origin coffee is an important strategy to maintain coffee quality, grade and high cupping score. Indonesia is a top exporting country for Arabica coffee with high variety of specialty coffees from different origins. Despite its long standing reputation in global coffee market, very few is known about the variability among Indonesian specialty coffees. Objectives: This study aims to observe metabolite variability among Indonesian coffees from different species and geographical origins by means of non-targeted GC/MS metabolite profiling. Methods: Sixty-four compounds were tentatively identified from 16 green and roasted coffee beans from different species and cultivation areas in Indonesia and were subjected to principal component analysis (PCA). Ten Specialty Arabica coffee and five Fine Robusta representing all important high quality coffees of Indonesia were also analyzed independently to further classify Indonesian coffee according to their origin. Results: PCA results of 16 green and roasted coffee beans of different species and cultivation areas showed that samples were separated along PC1 based on different roasting condition (green and roasted) with 52.9% variance and were separated along PC2 based on different species with 19.3% variance. The result from this study showed the clustering of samples based on three major cultivation areas in Indonesia (western, central, eastern part). Metabolites showing higher concentration in Sulawesi, Papua, Flores and Sumatra samples were glycerol, glucuno-1,5-lactone, gluconic acid and sorbitol. A clear distinction in galactitol and galactinol concentration between all samples from eastern part of Indonesia and western and middle part of Indonesia was also observed. Conclusions: Our results showed that each region (western, central and eastern part of Indonesia) has signature compounds that may serve as discriminant markers for coffee authentication. This is the first report on the classification of Indonesian specialty coffee based on their metabolic profiles and can act as a basis for marker identification for routine procedures in industry. [ABSTRACT FROM AUTHOR]