Consumer preferences of coffees in relation to sensory parameters as studied by analysis of covariance

Heidema, Johannes; Jong, S. De

doi:10.1016/s0950-3293(97)00042-6

Cited by 17 publications

(10 citation statements)

References 5 publications

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“…In contrast, Olsen (2013, unpublished) found that men and women are equally likely to consume coffee. Heidema and de Jong (1998) reported that consumer preferences are influenced by both gender and age. Hsu and Hung (2005) suggest that the literature lacks information concerning the consumption of coffee at an age when coffee-drinking habits are formed.…”

Section: Coffee-consumer Behaviourmentioning

confidence: 99%

“…Previous research on coffee addressed a variety of aspects: coffee markets (Lewin et al ., ; Donnet et al ., ), environmental impacts of coffee preparation methods (Brommer et al . (), consumer preferences (Heidema and de Jong, ; Cristovam et al ., ; Hsu and Hung, ) and consumption patterns (Roseberry, ; Ponte, ). In addition, several studies have focused on specific market contexts, including France (Cailleba and Casteran, ), New Zealand (Murphy and Jenner‐Leuthart, ), Belgium (De Pelsmacker et al ., ), Central and Southern United States of America (Johnson‐Kozlow et al ., ; Donnet et al ., ), the United Kingdom (Golding and Peattie, ) and Taiwan (Hsu and Hung, ).…”

Section: Introductionmentioning

confidence: 99%

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The behavioural intentions of specialty coffee consumers in South Africa

Merwe

Maree

2016

Int J Consumer Studies

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More than 1.6 billion cups of coffee are consumed worldwide on a daily basis. South Africa is rapidly adapting to worldwide trends with speciality coffee consumption on the rise, with South Africa recently having been recognised as a key player in the speciality coffee industry. Emerging market trends in speciality coffee consumption have resulted in a number of changes in consumption patterns, preferences and consumer behaviour. The purpose of this study was to determine the behavioural intention of speciality coffee consumers in South Africa, using the Theory of Planned Behaviour. The data were gathered from a non‐probability sample of 327 respondents, who were selected through a self‐completion online questionnaire. The results indicate that males consume more speciality coffee than females. The majority of respondents consume speciality coffee more than once a day, and foam cappuccinos are consumed most regularly. The results of the stepwise multiple regression analysis demonstrate the utility of the Theory of Planned Behaviour as a conceptual framework for predicting the behavioural intention of speciality coffee consumers. The findings indicate that attitude, subjective norms and perceived behavioural control are important predictors of behavioural intention. Furthermore, perceived behavioural control is the most important factor influencing speciality coffee consumption, and the most influential of the direct measures of the Theory of Planned Behaviour. With the current rise in speciality coffee consumption among South Africans, the Theory of Planned Behaviour framework contributes to understanding those factors which influence regular speciality coffee consumption. It is recommended that marketers and practitioners adapt their offerings to appeal to the specific needs of the growing speciality coffee market in South Africa.

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Section: Coffee-consumer Behaviourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The behavioural intentions of specialty coffee consumers in South Africa

Merwe

Maree

2016

Int J Consumer Studies

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“…The easier access, high frequency of purchase in fishmonger shops and tradition of high fish consumption could indicate that Icelandic consumers were more familiar with and thereby have higher liking of the sensory attributes characterising very fresh cod. Between country differences have been demonstrated for various other food products, such as coffee (Heidema & de Jong, 1997), chocolate (Januszewska & Viaene, 2001) and meat (Prescott, Young, & O'Neill, 2001). Bryhni et al (2002) demonstrated that consumers from countries with high pork consumption were more positive towards pork quality when compared with consumers in countries with lower pork consumption.…”

Section: Consumer Differences By Countries and Agementioning

confidence: 99%

Sensory characteristics of different cod products related to consumer preferences and attitudes

Sveinsdóttir

Martinsdóttir

Green-Petersen

et al. 2009

Food Quality and Preference

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“…Nevertheless, work relating consumer acceptance to measurable factors such as bean origin, roasting conditions, or brewing parameters remains sparse. Prior work has revealed a significant preference for fresh brewed coffee over soluble instant coffee (Stokes, O'Sullivan, & Kerry, 2017), or variation in preferences for drip brewed coffees based on demographic factors (De Jong, Heidema, & Van Der Knaap, 1998; Heidema & De Jong, 1998; Schlich, 1998). Mendes, de Menezes, Aparecida, and da Silva (2001) examined the effect of roasting parameters on the acceptance of Robusta coffee using response surface methodology.…”

Section: Introductionmentioning

confidence: 99%

Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields

Cotter¹,

Batali²,

Ristenpart

et al. 2020

Journal of Food Science

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Brewing is the final and key step in the production of the coffee beverage. Extraction related metrics such as the total dissolved solids (TDS), percentage extraction yield (PE) of solutes, and brew temperature (BT) are widely believed to govern the flavor and corresponding consumer acceptance of the resulting brew, as summarized in the industry standard “Coffee Brewing Control Chart.” In this study, we investigated how the three factors of TDS, PE, and BT affected consumer acceptance of a medium roast, single‐origin coffee and whether consumer preference segmentation would be observed based on these variables. A cohort of 118 mostly college‐age, self‐reported consumers of black coffee tasted coffees that varied in BT, TDS, and PE. For each coffee, consumers rated overall acceptance on the 9‐point hedonic scale; the adequacy of serving temperature, flavor intensity, acidity, and mouthfeel using 5‐point just‐about‐right (JAR) scales; and described the flavor using a check‐all‐that‐apply list of 17 attributes. Cluster analysis revealed two consumer segments whose preferences varied most strongly with TDS. Response surface methodology relating liking to TDS and PE produced dome‐ and saddle‐shaped surfaces for the two segments, respectively. External preference mapping and penalty analysis indicated that overall flavor intensity as well as acidity heavily influenced the preferences of the two clusters. The Coffee Brewing Control Chart's “ideal” coffee should therefore be reconsidered to reflect consumer preference segmentation.Practical ApplicationThis research informs the way coffee brewers manipulate brew strength and extraction of drip brew coffee for optimal consumer acceptance; and justifies a reform of the standard “Coffee Brewing Control Chart” in its representation of an “ideal” coffee as we uncovered two consumer preference segments with different positive and negative sensory drivers of liking.

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Consumer preferences of coffees in relation to sensory parameters as studied by analysis of covariance

Cited by 17 publications

References 5 publications

The behavioural intentions of specialty coffee consumers in South Africa

The behavioural intentions of specialty coffee consumers in South Africa

Sensory characteristics of different cod products related to consumer preferences and attitudes

Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields

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