Elmaci, IlkayGök, İlkayGok, IlkayGök, İhsanTokusoglu, OzlemGastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts2024-05-252024-05-25202210145-88921745-454910.1111/jfpp.172012-s2.0-85139452470https://doi.org/10.1111/jfpp.17201https://hdl.handle.net/20.500.14517/982Gok, Ilkay/0000-0002-4871-8981This study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by 10 Turkish and 10 Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy-sooty (7.26) notes.eninfo:eu-repo/semantics/openAccess[No Keyword Available]ArticleQ3Q24612WOS:000864193600001