Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

Figures & data

Table 1. List of attributes used by the judges for coffee samples in the check-all-that-apply (CATA) method

Attributes
Appearance	Cream colour
	Appearance of the cream
	Persistence of cream
	Colour
	Shine
	Heaviness
Aroma	Essence
	Roast
	Distillation
Taste/flavour	Sweet
	Salty
	Acidity
	Bitter
	Body
	Astringency
	Complexity
	Balanced
	Aftertaste

Table 2. Cochran´s Q test for each attribute

	Attributes	p-Value	ColimaE	ColimaPF	Hidalgo E	HidalgoPF
Appearance	Cream colour	0.096	0.955	0.727	0.955	0.818
	Appearance of the cream	0.107	0.909	0.727	0.955	0.818
	Persistence of cream	<0.011*	1	0.727	1	0.773
	Colour	<0.004*	0.864	0.591	0.955	0.955
	Shine	0.557	0.864	0.773	0.909	0.773
	Heaviness	0.373	0.864	0.727	0.864	0.682
Aroma	Essence	0.370	0.909	0.727	0.818	0.727
	Roast	0.392	0.864	0.773	0.864	0.682
	Distillation	0.615	0.818	0.727	0.864	0.864
Taste/flavour	Sweet	0.737	0.818	0.727	0.864	0.818
	Salty	0.525	0.773	0.682	0.864	0.818
	Acidity	0.359	0.773	0.682	0.864	0.636
	Bitter	0.270	0.864	0.727	0.909	0.682
	Body	0.712	0.773	0.636	0.773	0.682
	Astringency	0.873	0.818	0.727	0.773	0.818
	Complexity	0.682	0.591	0.591	0.682	0.500
	Balanced	0.701	0.636	0.545	0.545	0.682
	Aftertaste	0.980	0.364	0.409	0.409	0.364

Figure 1. Correspondence analysis (CATA) of the coffee samples and sensory attributes. (ColimaE: Colima espresso; ColimaPF: Colima French press; HidalgoE: Hidalgo espresso; HidalgoPF: Hidalgo French press)