Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices


  • Rahmat Fadhil Universitas Syiah Kuala/USK, Faculty of Agriculture, Department of Agricultural Engineering, Banda Aceh, Indonesia.
  • Diswandi Nurba Universitas Syiah Kuala/USK, Faculty of Agriculture, Department of Agricultural Engineering, Banda Aceh, Indonesia.
  • Elya Sukmawati Universitas Syiah Kuala/USK, Faculty of Agriculture, Department of Agricultural Engineering, Banda Aceh, Indonesia.



Arabica coffee (Coffea Arabica) becomes one of the most in-demand types by the community due to its typical taste. The right method and coffee brewing device are needed to obtain this typical taste of coffee. One of the coffee brewing methods that keeps developing until now is the manual brewing method. This study aims to find the sensory characteristic of Gayo Arabica coffee taste in various varieties with manual brewing devices by using Analytical Hierarchy Process (AHP) method. Manual brewing devices used were Vietnam Drip, French Press, V60, Eva Solo, and Filter, while the chosen varieties are Tim-tim (Gayo 1), Bor-bor (Gayo 2), and P88. The study result showed that based on the preference of product acceptance by the panelists, the most chosen criteria of taste sensory were flavor (0.253), followed by aftertaste (0.222), sweetness (0204), acidity (0.165), and body (0.155). The variety chosen as the best variety with manual brewing was Tim-tim in various manual brewing devices, which are V60 (0.156), French Press (0146), and Eva Solo (0.140). The next alternatives brewing devices were Vietnam Drip (0.127) and Filter (0.109). Thus, it can be concluded that flavor is the top priority that influences Gayo Arabica coffee's taste. Tim-tim with manual brewing devices (V60, French Press, and Eva Solo) is preferred over other varieties in this study. This finding also becomes a recommendation that the variety for the best serving of Gayo Arabica coffee brew with the most preferred taste with manual brewing devices is Tim-tim.

Key words: Arabica coffee; Manual brewing; AHP method; Pairwise comparison.


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How to Cite

FADHIL, R.; NURBA, D.; SUKMAWATI, E. Sensory Assessment of Gayo arabica coffee taste based on various varieties and manual brewing devices. Coffee Science - ISSN 1984-3909, [S. l.], v. 16, p. e161918, 2021. DOI: 10.25186/.v16i.1918. Disponível em: Acesso em: 19 jul. 2024.