Effect of different manual brewing techniques to the sensory profile of the Indonesian Arabica and Robusta "natural coffees"

The "natural coffee" produced through sun-drying has been a common coffee post-harvest processing practice and well-known to exhibit specific sensory characters. However, the sensory profile of coffee in a cup could be influenced by many other factors including the brewing techniques. The objective of this research was to study the effect of different manual brewing techniques i.e. Indonesian "tubruk" method, Vietnam drip, cold brew, and aero press to the sensory profile of two Indonesian "natural coffees" origin i.e. Robusta Gayo and Arabica Kerinci. Evaluation was performed on 33 sensory attributes using Sensory Descriptive Analysis method employing 10 trained student panellists. Data analysis was performed using Minitab 17 and the Unscrambler® X MVA software. The result showed that in total; as many as 21 attributes were rated by the panellist. The two samples showed different sensory profiles, particularly in some sensory attributes assessed. The different manual brewing techniques was also found to have significant impact (α = 0.05) on 17-18 sensory attributes, showing that each technique will be responsible for certain sensory characters perceived by coffee consumer.