Scholarlink

<p>Many coffee preferences are known, but studies that comprehensively integrate <i>simultaneous</i> contributions to coffee enjoyment are lacking. An online citizen-science questionnaire designed to identify those factors associated with <i>momentary</i> coffee liking, surveying demographics, extrinsic/intrinsic qualities, and coffee-related habits, is presented (<i>N</i> = 2987; 5 continents; 7 languages; 11 countries; 77 nationalities). The results indicate a higher liking for coffee consumed black, during spring, in the morning, on Wednesdays, and from ceramic cups. Higher-priced coffee is appreciated significantly more, and liking-consumption quantity appears best-optimised at 4–5 cups/day. Several key characteristics for coffee-dislike are evident: waking-up late, drinking from a cup with a lid on, at noon during autumn, with cream, and, potentially implying a possible coping mechanism for bitterness-disliking, adding sugar to coffee. These results constitute the first multi-country cross-context integration of momentary coffee liking and provide an empirical foundation for context-sensitive models linking sensory/behavioural/temporal factors in beverage preference research.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

A multi-country citizen-science study on what makes us enjoy a cup of coffee

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月22日

查看全文
  • Georgiana Juravle,
  • Delia Elena Diaconașu,
  • Ana-Maria Andrei,
  • Felipe Reinoso-Carvalho,
  • Simon D’Alfonso,
  • Valentina Goglio,
  • Kosuke Motoki,
  • Simone Schmidt,
  • Ceyhun Uçuk,
  • George Van Doorn,
  • Fabiana Mesquita Carvalho,
  • Charles Spence

摘要

Many coffee preferences are known, but studies that comprehensively integrate simultaneous contributions to coffee enjoyment are lacking. An online citizen-science questionnaire designed to identify those factors associated with momentary coffee liking, surveying demographics, extrinsic/intrinsic qualities, and coffee-related habits, is presented (N = 2987; 5 continents; 7 languages; 11 countries; 77 nationalities). The results indicate a higher liking for coffee consumed black, during spring, in the morning, on Wednesdays, and from ceramic cups. Higher-priced coffee is appreciated significantly more, and liking-consumption quantity appears best-optimised at 4–5 cups/day. Several key characteristics for coffee-dislike are evident: waking-up late, drinking from a cup with a lid on, at noon during autumn, with cream, and, potentially implying a possible coping mechanism for bitterness-disliking, adding sugar to coffee. These results constitute the first multi-country cross-context integration of momentary coffee liking and provide an empirical foundation for context-sensitive models linking sensory/behavioural/temporal factors in beverage preference research.