Sensory quality of out-of-home coffees in Sao Paulo, Brazil

Abstract

SummaryA field study was carried out in the largest Brazilian city in order to evaluate the quality of coffee prepared and sold for out-of-home consumption, using a logit model. It was shown that the decision on coffee quality was taken by the coffee house owner or manager based on his perception of the socio-economical class of the consumers, the prevalent gender, the participation of coffee in the invoicing and the coffee brewing method. Keywords: Coffee; Quality evaluation; Sensory analysis; Gender; Espresso; Logistic regression. ResumoUm estudo de campo foi feito na maior cidade brasileira a fim de avaliar a qualidade do café preparado e vendido para consumo fora do lar, usando um modelo logit. Mostra-se que a decisão sobre a qualidade do café é tomada pelo proprietário ou gerente do estabelecimento, baseada em sua percepção a respeito da classe socioeconômica dos consumidores e de seu gênero prevalente, na participação do café no faturamento e na técnica de preparação do café. Palavras-chave:

Sensory Profile of Brazilian Coffees Based on Consumer Perception as an Alternative to the Conventional Methods

“…Physical aspect and cup-tasting are the main procedures to evaluate coffee quality commercially. In the literature, the most used sensory tools for this beverage description in recent years are: cuptasting by a small number of experts (two or three) certified by the Specialty Coffee American Association -SCAA (ALVES et al, 2017;ISQUIERDO et al, 2012;Lópes-Gracía et al, 2016;SILVA et al, 2014), Brazil Specialty Coffee Association -BSCA (SILVEIRA et al, 2016) and in accordance to Resolution SAA-37 (PINO et al, 2017); and quantitative descriptive analysis with trained panelists (DELLA MODESTA et al, 1999;MONTEIRO, 2002;MONTEIRO et al, 2005;SANTOS et al, 2013;SILVA, 2003). On the other hand, few consumer studies have been using hedonic scale and multivariate data analysis, reporting on acceptability, emotions, perceptions and consumer behavior in different consumption contexts (FRANCISCO;OLIVEIRA, 2008;OSSANI et al, 2017).…”