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<p>The term ‘freshly roasted’ has long been regarded as a hallmark of coffee quality. This study challenges this assumption by investigating whether (i) a discernible sensory effect and (ii) a perceptible consumer preference exist between ‘freshly roasted’ (1&#xa0;day post-roast) and ‘post-roast matured’ (145 days) coffee beans. Employing a triangle test (ISO 4120:2021) and a hedonic preference test (ISO 8587:2013) with 60 untrained participants attending coffee-related events, 70% of participants successfully discriminated between samples (<i>p</i> &lt; 0.001). The preference test revealed no significant difference in the proportion of participants selecting either sample (52.4% mature vs. 47.6% fresh, <i>p</i> = 0.875). These findings underscore the potential for a more nuanced approach to post-roast coffee maturation, demonstrating that extended maturation produces perceivable sensory changes without systematic preference disadvantage.</p>

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Post-roast maturation and coffee quality: a sensory perspective on freshness

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年8月20日

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  • Yves C. Zimmermann,
  • Steffen Schwarz,
  • Dirk W. Lachenmeier

摘要

The term ‘freshly roasted’ has long been regarded as a hallmark of coffee quality. This study challenges this assumption by investigating whether (i) a discernible sensory effect and (ii) a perceptible consumer preference exist between ‘freshly roasted’ (1 day post-roast) and ‘post-roast matured’ (145 days) coffee beans. Employing a triangle test (ISO 4120:2021) and a hedonic preference test (ISO 8587:2013) with 60 untrained participants attending coffee-related events, 70% of participants successfully discriminated between samples (p < 0.001). The preference test revealed no significant difference in the proportion of participants selecting either sample (52.4% mature vs. 47.6% fresh, p = 0.875). These findings underscore the potential for a more nuanced approach to post-roast coffee maturation, demonstrating that extended maturation produces perceivable sensory changes without systematic preference disadvantage.