Vietnam Robusta coffee single-cup filter: From sensory properties,

coffee-water-ratio brewing, sugars and hedonic scores

Nguyen Ba Thanh*
*Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City (IUH)
Email: thanhngba@iuh.edu.vn

Abstract
In this study, we suggested a standardized method and evaluated the properties of Robusta
ground roasted coffee at the different coffee-to-water ratios (CWR) (1:2.8-1:4) with the coffee
inputs of 20g and 25g (with sugar/without sugar) of Vietnam coffee single-cup filter, so-called
“ca-phe-pha-phin”. Coffee brewing samples were measured brix degrees and the final brewing
volumes. After that, they were evaluated sensory properties evaluation (free sorting tasks, CATA,
RATA) and preference test. The aim of this study was to evaluate the difference Vietnam Robusta
coffee brewed by the difference of coffee-to-water ratios and to suggest the acceptable CRW to
brew Vietnam Robusta coffee. Firstly, the main sensory attributes of coffee brewing mainly such
as are “burnt/roasty”, “bitterness”, “astringency”; the ones of coffee brewing added sugar are
“sweetness”, “sweet aftertaste”, “sourness” and “sour aftertaste” in the description test.
Secondly, the results also showed that the added sugar affected to sensory properties of each ratio;
the CWR 1:4 descriptors were generated more attributes than the CWR 1:3. Finally, consumers
preferred the ratio of 1:3 than the ratio of 1: 4 and the added sugar made consumers liker some
coffee drinking habits of Vietnamese consumers (drink coffee with condensed milk, in the
morning, gender effects…) were also found in hedonic test.

The results of this study help us more understanding about the relations of coffee sensory
properties, the CWR, the role of added sugars to consumers’ preference as well as the difference
of coffee drinking habits such as gender, frequency and the drinking time. From this study, we
strongly suggest the CWR to single-cup for Vietnamese coffee filter way.

Keywords: Vietnamese coffee filter, Robusta, coffee water ratio, brewing methods