New Practice for New Standard for Sensory Evaluation of Coffee and Tea Products
1. Scope
1.1 This guide provides guidelines specific to the sensory and consumer evaluation of coffee and tea beverages, including brewed coffee, steeped tea, espresso based beverages, ready to drink, instant, single serve (e.g pods), and tea based beverages. 1.2 This guide addresses testing procedures and environment, assessor selection, sample preparation, and tasting parameters specific to coffee and tea beverages. 1.3 Other factors including water source and type, product and raw material variability, roasting, fermentation, grind size, brewing technology, dosing, time, and temperature are considered in this guide. 1.4 The guide does not recommend specific sensory test methods nor does it address non-beverage applications of coffee and tea. It also does not address all of the nuances of testing throughout the world. It is the responsibility of the user to be aware of their local guidelines and apply them as needed. Some useful resources are also cited in this guide. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
Keywords
Coffee; Tea; Sensory Evaluation
Rationale
Coffee and tea products continue to grow globally in popularity. This standard will provide best practice guidelines for the Sensory Evaluation of coffee and tea products along with discussing key factors such as assessor type, serving protocol, sample preparation, etc.
