Validation of the Coffee Knowledge Test for Assessing Expertise in Coffee

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2025-08-06 DOI:10.1111/joss.70063

Jonas Yde Junge, Ilja Croijmans, Line Ahm Mielby, Asifa Majid, Ulla Kidmose

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Abstract

Perception and appreciation of food and beverages are shaped by an individual's knowledge and expertise. While wine expertise has been widely studied, less is known about how coffee expertise influences sensory perception. This study aimed to validate the Coffee Knowledge Test developed by Croijmans and Majid (2016) as a tool for assessing coffee expertise. We adapted the test and examined its reliability using data from 267 participants, comparing novice consumers and coffee professionals. Internal consistency was evaluated using item variability, correlation analysis, and Cronbach's α, while external validity was assessed by comparing scores between the two groups. The test showed sufficient item variability, appropriate correlations, and strong internal consistency. Importantly, coffee professionals scored significantly higher than novices. These results support the Coffee Knowledge Test as a valid and reliable instrument for measuring coffee-related knowledge and expertise.

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评估咖啡专业知识的咖啡知识测验的验证

对食物和饮料的感知和欣赏是由个人的知识和专业知识塑造的。虽然葡萄酒专业知识已经被广泛研究，但对咖啡专业知识如何影响感官知觉的了解却很少。本研究旨在验证Croijmans和Majid（2016）开发的咖啡知识测试作为评估咖啡专业知识的工具。我们对测试进行了调整，并使用267名参与者的数据来检验其可靠性，比较了新手消费者和咖啡专业人士。内部一致性采用项目变异性、相关分析和Cronbach's α来评估，而外部效度通过比较两组之间的得分来评估。测试结果显示有足够的项目可变性、适当的相关性和较强的内部一致性。重要的是，咖啡专业人士的得分明显高于新手。这些结果支持咖啡知识测试作为测量咖啡相关知识和专业知识的有效和可靠的工具。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.