Uji Sensori Kopi Arabika Pasaman Dengan Menggunakan Metode Seduhan Pour Over V60

Tomi Candra, Lise Asnur
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Abstract

Tomi Candra, 2024. "Sensory Quality of coffee using the Pour Over V60 Brewing Method". Final project. D4 Hospitality Management Study Program, Department of Tourism. Faculty of Tourism and Hospitality and Padang State University. This research purpose is to analyze the coffee quality using the pour over v60 brewing method in terms of Flavor, Aftertaste, Acidity and Body. As well as knowing the coffee sensory quality using the V60 pour over brewing method and providing information to the public and baristas about the coffee sensory quality using the V60 pour over brewing method. And what is the quality of Pasaman Arabica coffee using the V60 pour over method? This research type include in experiment by making comparisons. The comparison was carried out with 2 comparison aspects and 2 research subjects per comparison aspect, namely grind size and ratio between coffee and water. This research was conducted in the tourism department's barista laboratory on December 1-December 20 2023. The panelists in this research consisted of 3 panelists consisting of 1 tourism department lecturer and 2 expert baristas. Based on the experimental results and after being subjected to organoleptic tests, it was stated that the organoleptic test results after describing the sensory quality of coffee using the pour over v60 brewing method in terms of good flavour, very good aftertaste, quite good acidity and good body.
使用 V60 倒壶冲泡法对 Pasaman 阿拉比卡咖啡进行感官测试
托米-坎德拉,2024 年。"使用 V60 倒入法冲泡咖啡的感官质量"。毕业设计。D4 酒店管理学习课程,旅游系。巴东州立大学旅游与酒店管理学院。本研究的目的是从风味、回味、酸度和醇度等方面分析使用 V60 冲泡法的咖啡质量。同时了解使用 V60 倒煮法冲泡咖啡的感官质量,并向公众和咖啡师提供有关使用 V60 倒煮法冲泡咖啡的感官质量的信息。使用 V60 倒杯法的 Pasaman 阿拉比卡咖啡质量如何?该研究类型包括通过比较进行实验。比较从两个方面进行,每个比较方面有两个研究对象,即研磨度和咖啡与水的比例。本研究于 2023 年 12 月 1 日至 12 月 20 日在旅游系咖啡师实验室进行。本次研究的小组成员由 3 名小组成员组成,包括 1 名旅游系讲师和 2 名专业咖啡师。根据实验结果并经过感官测试后,感官测试结果表明,使用倾倒式 v60 冲泡法冲泡的咖啡在风味、回味、酸度和醇度方面的感官质量都很好。
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