A new collaboration between the Coffee Science Foundation (CSF) and the University of California, Davis, is set to improve how green coffee quality is assessed. The project aims to understand the sensory effects of physical defects in green coffee, particularly from Brazil and Guatemala. This research will take place at the UC Davis Coffee Center, focusing on the relationship between defects and the final taste of brewed coffee.
• The study will identify detection thresholds for defects in both Arabica and Robusta coffee.
• It will analyze defects like chipped beans and insect damage, assessing their impact on flavor.
• A panel of coffee drinkers will help determine if traditional grading systems align with actual taste experiences.
• The goal is to create a more scientific basis for grading green coffee quality.
This research is important as it seeks to modernize coffee grading practices, ensuring they reflect real sensory experiences. By bridging the gap between traditional methods and sensory science, the findings could lead to more accurate quality assessments in the coffee industry.
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