Validation of the Coffee Cuality™ Method for the Expert Assessment of Coffee Sensory Quality

The Coffee Cuality Method provides a comprehensive assessment of the sensory quality of coffee that includes an overall quality rating, just-about-right (JAR) scaling of select attributes, check-all-that-apply (CATA) selections from a list of sensory and holistic attributes and open comments. We validated the method with 56 expert coffee tasters by comparing Coffee Cuality with their customary method (i.e., SCA's, Q-grading or company's own) for the evaluation of the sensory quality of 12 specialty coffees and commercial blends brewed with their preferred method (cupping, drip, pour over or espresso). A subset of 18 experts then participated in focus groups on the method. Quality mapping (principal component and cluster analyses of the quality ratings) showed consistency among the experts' overall quality ratings regardless of brewing method, with the dark roasts rated systematically lower than the light- and medium-roasted coffees. Penalty analysis relating JAR ratings to quality scores showed that too dark of a roast or a beverage color and too low of an acidity had the largest (negative) impact on quality. The map of sensory and holistic attributes derived from CATA selections by correspondence analysis, and the word clouds of those selections showed which attributes drove quality ratings, positively or negatively. Focus groups with a subset of the experts suggested improvements to the evaluation protocol and scorecard. By deconstructing, documenting and justifying coffee quality ratings, Coffee Cuality offers a valuable alternative to conventional evaluation protocols.