Consumer preference data for black coffee

The dataset consists of one large excel spreadsheet, which may be opened with Microsoft Excel or Google Sheets.  Each row represents the data collected for one individual tasting by a panelist; all personal identifiers have been removed.  The first row contains the 48 variable names.  The variables are defined as follows:

• Judge:  numerical identifier of an individual person.  Ranges from 1 to 118.
• Cluster: numerical identifier for which consumer preference segmentation cluster the individual judge was identified as belonging to.  Either 1 or 2.  (See Cotter et al. 2021).
• Week: identifies which week the tasting of that coffee occurred. Either 1, 2, or 3 for first, second, or third weeks respectively.
• Session Number: identifies which of the 18 unique tasting sessions this tasting occurred at.  Ranges from 1 to 18 (with six tastings per week over three weeks).
• Position: identifies the order in which this specific coffee was sampled within a session.  Range from 1 to 10 (for first to last coffees sampled).
• Brew: denotes the target brew conditions.  The first number identifies the target brew temperature, the second number identified the target total dissolved solids (TDS), and the third number identifies the target percent extraction (PE).  For example, 87-1.0-16 denotes 87 degrees Celsius, 1% TDS, and 16% PE.
• Temp.x: identifies whether the target brew temperature was "low", "medium", or "high," referring to 87, 90, or 93 degrees Celsius, respectively.
• TDS.x: identifies whether the target total dissolved solids was "low", "medium", or "high," referring to 1%, 1.25%, or 1.5%, respectively.
• PE.x: identifies whether the target percent extraction was "low", "medium", or "high," referring to 16%, 20%, or 24%, respectively.
• Dose: the mass, in grams, of coffee grounds added to the brewer.
• Setting: the equipment-specific programming code used to brew the coffee in the Curtis brewer.
• Grind: the equipment-specific setting used to grind the coffee in the Mahlkönig grinder.
• Empty Carafe: the mass, in grams, of the empty carafe.
• Full Carafe: the mass, in grams, of the full carafe after brewing.
• Brew Mass: the mass, in grams, of the brewed coffee.
• TDS_1: the total dissolved solids, expressed as a percentage, of the brewed coffee as measured with a digital refractometer.
• Percent Extraction: the percent extraction from the coffee grounds, expressed as a percentage, as calculated using the TDS and the brew mass (cf. Cotter et al. 2021).
• pH: the pH of the brewed coffee.
• Initial NaOH: the volume, in milliliters, of 0.1 molar NaOH prior to adding to 50 mL of brewed coffee to determine the titratable acidity.
• Final NaOH: the volume, in milliliters, of 0.1 molar NaOH after adding to 50 mL of brewed coffee to determine the titratable acidity.  The difference between initial and final represents that volume added.
• Titration pH: the final pH of the solution after adding the NaOH.
• Volume: the actual volume, in milliliters, of 0.1 molar NaOH added to titrate 50 mL of brewed coffee to a target pH of 8.2.
• Brew Temperature: the temperature, in degrees Celsius, of the brew in the carafe after completion of the brewing cycle.
• Pour Temperature: the temperature, in degrees Celsius, of the brew in the paper cup immediately after pouring.
• 90Sec Temperature: the temperature, in degrees Celsius, of the brew in the paper cup after a 90-second wait to allow cooling.
• Liking: the consumer assessment of hedonic liking, on the classic 9-point scale with values ranging from 1 to 9.
• Temp: the consumer assessment of the adequacy of the beverage temperature, using the just-about-right (JAR) scale, where 1 denotes "much too cold", 2 denotes "somewhat too cold", 3 denotes "just-about-right", 4 denotes "somewhat too hot", and 5 denotes "much too hot."
• Flavor Intensity: the consumer assessment of the adequacy of the overall flavor intensity, using the just-about-right (JAR) scale, where 1 denotes "too little", 2 denotes "somewhat too little", 3 denotes "just-about-right", 4 denotes "somewhat too much", and 5 denotes "too much."
• Acidity: the consumer assessment of the adequacy of the overall acidity, using the just-about-right (JAR) scale, where 1 denotes "too little", 2 denotes "somewhat too little", 3 denotes "just-about-right", 4 denotes "somewhat too much", and 5 denotes "too much."
• Mouthfeel: the consumer assessment of the adequacy of the overall mouthfeel, using the just-about-right (JAR) scale, where 1 denotes "much too thin", 2 denotes "somewhat too thin", 3 denotes "just-about-right", 4 denotes "somewhat too thick", and 5 denotes "much too thick."
• Tea.floral, Fruit, Citrus, Green.veg, Paper.wood, Burnt, Cereal, Nutty, Dark.chocolate, Caramel, Bitter, Astringent, Roasted, Sour, Thick.viscous, Sweet, & Rubber: binary values indicating whether or not the consumer detected the respective sensory attribute in the coffee, where 0 denotes "not detected" and 1 denotes "detected."
• Purchase.intent: the consumer assessment of whether they would purchase this coffee at a $3 price point, using a 5-point bipolar scale where 1 is very unlikely and 5 is very likely.

Funding provided by: Coffee Science Foundation*
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