Скачать или смотреть Britta Folmer: How Crema Impacts the Consumer's Perception of Coffee

There are many factors that impact how consumers experience coffee. Dr. Britta Folmer from Nespresso and her team set out to find out how the amount of crema in coffee would affect the overall sensory experience.

In this talk from Symposium 2014, Dr. Folmer discusses a study that was developed to evaluate coffee samples that contained no crema, half the amount of standard cup crema, standard crema, and double the amount of standard cup crema. The first phase of the study was consumer analysis. A group of consumers were divided into three groups: visual evaluation, blind taste evaluation, and full evaluation with visual and taste. They were then presented with the four coffee samples and asked how they thought the coffee would taste. Consumers were then asked how smooth they perceived the coffees.

The next phase of the study was aroma evaluation with a trained panel. They were asked to take seven sips of the coffees with varying crema levels and use the sensory attributes roasted, bitterness, or carbonary to describe the dominant taste.

Watch to find out the results of this intriguing research on the effects of crema on the consumer's perception of coffee.