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  • lotQualityReport PR 27509, PR 27519 6ZEFU

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    Umut Gökdeniz
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    This document summarizes the sensory analysis results from a coffee tasting session. Two evaluators rated various attributes of two coffee samples on a scale of 1-10. Sample C received an average score of 65.12 and comments noted a lack of body and short, dry finish. Sample H received a higher average score of 71.88 and comments praised flavors of roasted nuts, caramel and hints of chocolate. The session was held on March 2nd, 2023 and analyzed aroma, flavor, aftertaste and other attributes to qualify the coffee samples.

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    lotQualityReport-PR-27509,PR-27519-6ZEFU

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    This document summarizes the sensory analysis results from a coffee tasting session. Two evaluators rated various attributes of two coffee samples on a scale of 1-10. Sample C received an average score of 65.12 and comments noted a lack of body and short, dry finish. Sample H received a higher average score of 71.88 and comments praised flavors of roasted nuts, caramel and hints of chocolate. The session was held on March 2nd, 2023 and analyzed aroma, flavor, aftertaste and other attributes to qualify the coffee samples.

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    © All Rights Reserved
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    6 views2 pages

    lotQualityReport PR 27509, PR 27519 6ZEFU

    Uploaded by

    Umut Gökdeniz
    This document summarizes the sensory analysis results from a coffee tasting session. Two evaluators rated various attributes of two coffee samples on a scale of 1-10. Sample C received an average score of 65.12 and comments noted a lack of body and short, dry finish. Sample H received a higher average score of 71.88 and comments praised flavors of roasted nuts, caramel and hints of chocolate. The session was held on March 2nd, 2023 and analyzed aroma, flavor, aftertaste and other attributes to qualify the coffee samples.

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    © All Rights Reserved
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    of 2

    Sensorial Analysis - QC-0172 - PRIVATE SESSION(BP ATASEHIR) - 2023-03-02 12:30 SAMPLE

    (C)
    Average 65.13 Min (Value between average and lowest score) -1.63
    Max (Value between average and highest score) 1.62 Number of results that are taken into account for the average value 2

    Evaluator Ar Fl Af Ac Bo Ba Un Cl Sw De Ov FS
    Burcu ili 7.25 6.50 7.00 6.50 6.50 8.00 10.00 8.00 8.00 -8.00 7.00 66.75
    emre yavuz 7.00 6.75 6.25 6.25 6.75 7.75 8.00 8.00 8.00 -8.00 6.75 63.50
    Average 7.00 6.50 6.50 6.25 6.50 7.75 9.00 8.00 8.00 -8.00 6.75 65.12

    Descriptors: Ar ... Aroma, Fl ... Flavor, Af ... Aftertaste, Ac ... Acidity, Bo ... Body, Ba ... Balance, Un ... Uniformity, Cl ... Clean Cup, Sw ... Sweetness, De ... Defects, Ov ... Overall, FS ...

    Final Score

    Evaluator Descriptors Notes


    Burcu ili Round yet weak on pallette. Needs more body. Finish is short
    and a little dry

    emre yavuz (+) Toffee, Candied apple, Raising, Low body hollow finish,
    Slightly astringent

    SAMPLE C
    JULIUS MEINL
    CAFE EXPERT

    Cropster Printout created on 2023-03-07 20:00 1/2


    Sensorial Analysis - QC-0171 - PRIVATE SESSION(BP ATASEHIR) - 2023-03-02 12:30 SAMPLE
    (H)
    Average 71.88 Min (Value between average and lowest score) -1.13
    Max (Value between average and highest score) 1.12 Number of results that are taken into account for the average value 2

    Evaluator Ar Fl Af Ac Bo Ba Un Cl Sw De Ov FS
    Burcu ili 7.00 7.00 8.00 7.00 8.00 7.00 8.00 8.00 10.00 -4.00 7.00 73.00
    emre yavuz 6.75 6.75 8.00 6.75 8.00 7.50 8.00 8.00 8.00 -4.00 7.00 70.75
    Average 6.75 6.75 8.00 6.75 8.00 7.25 8.00 8.00 9.00 -4.00 7.00 71.88

    Descriptors: Ar ... Aroma, Fl ... Flavor, Af ... Aftertaste, Ac ... Acidity, Bo ... Body, Ba ... Balance, Un ... Uniformity, Cl ... Clean Cup, Sw ... Sweetness, De ... Defects, Ov ... Overall, FS ...

    Final Score

    Evaluator Descriptors Notes


    Burcu ili (+) Roasted Almond, Caramel, Marzipan (-)
    Savory

    emre yavuz (+) Roasted nuts, Brown Sugar, Salted caramel, Hints of dark
    chocolate

    SAMPLE H
    WHIRL
    BRUNETTE ESPRESSO

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