Abstract:

In this research, the sensory evaluations of consumers for third generation coffee brewing methods are examined. In the context of the research, the research was carried out on the third-generation coffee brewing type made with six different techniques. In the research, evaluation was carried out on the methods of brewing Chemex, Pour over, Syphon, Aeropress, Moka pot and French press coffee. In the sensory evaluation process, an evaluation was made between 0-1 under the commitment effect score. In order to collect data in the research, 15 participants who had previously experienced each coffee brewing method were reached using the snowball sampling method. In the data analysis process of the research, the five sense organs were evaluated by taking the averages of the scores given by the participants to each coffee brewing method. Averages are explained with the help of graphics. According to the results of the research, Chemex got the highest score in the sense of taste, Pour over got the highest score in the sense of smell, Siphon got the highest score in the sense of sight and hearing, and the French press got the highest score in the sense of touch.

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