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Modern Approach To Assessing Competitive Abilities Of Products

Table 1: The results of the taste property assessment for coffee beans

Grading scale Taste parameters Total score
Bitterness Sweetness Acidity Body Balance Aftertaste
Italian
1 + ++ +++ + + 47
2 ++ ++ ++ +++ + +
3 + + + ++
4 +
5
Bouquet: charcoal, burnt sugar, weak body, watery, subtle taste.
Brazilian
1 91
2
3 ++ ++++ ++++ + ++
4 ++++
5 ++ +++ ++
Bouquet: rye bread, nuts (hazel, almond, pignolia), medium body.
Nicaraguan
1 100
2
3 + +
4 +++ +++ ++++ ++ + +
5 + + +++ +++
Bouquet: dry fruit (apricot, prunes, dark raisins), thick enveloping body, good harmonic balance, with the aftertaste of raisin buns.
Costa Rican
1 89
2 +
3 + ++ + +++ +
4 +++ ++ ++ +++ ++
5 + ++
Bouquet: sweet lime, red orange, lemon, red berries, light tea-like body, long citrus aftertaste.
Kenyan
1 + 71
2 ++ ++ +
3 +++ ++ ++ ++ + ++
4 + ++ ++ +
5
Bouquet: lingonberry, cranberry, grapefruit bitterness, light body, tomato-like aftertaste.
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