Coffee Products Made in Traditional Way & Beneficial to Health Condition of Non-

Teaching Personnel: A Comparative Study

A research study submitted to the faculty of School of Hospitality and Tourism

Management

In partial fulfillment of the requirements for the degree of Bachelor of Science in

Hospitality Management

By:

Sanchez, Haven Antonia V.

Tablac, Denniella L.

Rostata, Raul Jr.

Valdez, Reina L.

Tuya, Dester L.

November 2023
 Acknowledgement

We would like to acknowledge and express our sincere gratitude to Mrs. Raquel

Salvador, our research professor, for helping us with the writing of this research. She always

asked us each week to see if we were having any problems with our research. She also gave us

careful guidance and recommendations that supported us during the research drafting process.

Without the assistance of our professor, we could not have finished our research. We appreciate

you being such a hands-on professor.

Moreover, we also want to thank our friends for their help and encouragement. They have

made the process of developing our research less stressful and more enjoyable. Apart from that,

we would like also to express our gratitude and appreciation to our family for their financial

support and assistance.

Lastly, we would like to thank God for guiding us during all of our struggles and

hardships. You are the one who allowed us to complete our research. We will continue to put our

faith in you for the rest of our lives.

 Approval Sheet

This research entitled Comparative Assessment on the Coffee Products Made in

Traditional Ways and Mechanical Ways: Beneficial to Health Condition of Non-Teaching

Personnel is submitted in partial fulfillment of the requirements for the degree of Bachelor of

Science in Hospitality Management has been examined and recommended to Final Oral

Examination.

Raquel L. Salvador, DBA

Faculty/ Adviser
Abstract
Acknowledgement
 Table of Contents

Chapter I - The Problem and Its Background

Introduction…………………………………………………………………

Objective of the Study………………………………………………………

Statement Of the Problem………………………………………………………

Hypothesis…………………………………………………………………

Theoretical Framework………………………………………………………

Significance of the Study……………………………………………………....

Scope and Delimitation of the Study……………………………………………

Definition Of Terms……………………………………………………………

Chapter II - Review of Related Literature

Topical Procedure………………………………………………………………

Chapter III – Research Methodology

Research Method ……………………………………………………………….…

Research Design…………………………………………………………………...

Research Instrument ……………………………………………………………....

Context and Participants…………………………………………………………………

Statistical Treatment of Data…………………………………………………………

Data Gathering Procedure…………………………………………………………………

Chapter IV - Summary of Findings, Interpretations, and Analysis…………………….

Chapter V - Conclusion and Recommendations…………………………….

 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Over the years, coffee production processes have changed, with both traditional ways and

mechanical ways. Coffee is one of the most popular drinks in the world that has a rich past

rooted in tradition. The ways that coffee is produced have adapt as demand for the beverage

continues to rise worldwide. On the other hand, there are the traditional that have been handed

down through the years and are valued for their complex procedures and cultural significance.

This analysis dives into the world of coffee manufacturing, examining the subtle of traditional

way of drinking coffee that are motivated by precision and public appeal and traditional methods

that have roots in history. The researchers are going to assess several aspects of the two

approaches, including the flavor and quality, as well as their effects on the non-personnel of

Arellano University, productivity, and customization. By carefully examining these components,

this study hopes to offer a thorough understanding of the complexities involved in producing

coffee traditionally.

In terms of taste and quality, traditional ways of coffee preparation like instant coffee can

result in a distinctive and complex flavor quality. They produced rich and subtle flavor because

of the flavor of the coffee which allows for the extraction of delicate. Regarding environmental

impact, traditional methods typically utilize less electricity than modern ones, making them more

environmentally friendly. Since they used manual methods and reusable filters, they generate less
waste than other method or what they call mechanical method. In the case of cost, traditional

methods are typically more affordable because they aren’t required for costly machinery.

Traditional ways may produce coffee by precisely controlling brewing factors like water

temperature and pouring method while this gives some flexibility, the type of customization is

possible through manual approaches. Quality workmanship is prioritized in traditional methods,

resulting in distinctive products. The scale of production desired quality, and the harmony of

tradition and innovation in the coffee industry all play a role in the decision between these

methods. Flavor is another critical factor that influences the coffee choices of non-teaching

personnel. Traditional coffee-making methods are renowned for producing unique and nuanced

flavor profiles, influenced by factors like bean origin, roast level, and brewing technique.

This comprehensive comparative assessment aims to provide a thorough exploration of

the choices available to non-teaching personnel when it comes to coffee consumption. By

examining the health-related aspects, sensory qualities, and broader considerations surrounding

traditional coffee-making methods, this study aims to empower non-teaching personnel with the

knowledge to make informed decisions about their coffee consumption, ultimately contributing

to their overall health and well-being.

Objective of the Study

The study investigates the potential health benefits of consuming coffee, including its emotional

effects for non-teaching personnel.

Statement of the Problem

a. Profile of the Respondents

b. Age

c. Gender

d. Employment Status

1. How often does non-teaching personnel drink coffee?

2. What is the preference time for non-teaching personnel when drinking coffee?

3. Health benefits of coffee provides while working for non-teaching personnel?

4. What are the effects of consuming coffee every day for non-teaching personnel?

5. Thoughts of non-teaching personnel when they hear the word “coffee”?

6. What are the health benefits from drinking instant coffee that non-teaching personnel have

received?

Theoretical Framework

The Beneficial Effects of Coffee in Human Nutrition

Caffeine is the most investigated component in coffee. Originally isolated from coffee beans in

1820, it was then subjected to intensive pharmacologic research and initial clinical application.

The global view on the impact of coffee on health has been displaced from a mostly harmful

balance toward a likely beneficial profile

Significance of the Study

 Non-teaching Personnel – This will help them to be aware and adapt some ideas when

consuming coffee on their everyday routine.

Arellano Management – This will expand their knowledge about health benefits of

coffee, pros and cons and the right amount when consuming coffee.

Supervisor - This will be given knowledge on the consumption of coffee especially

among non-teaching personnel at Arellano University so they can do their duty properly.

Future Researcher – This will help the future researcher to adapt some ideas that can be

used as a reference in conducting a new research and other related findings.

Scope and Delimitation of the Study

This research focuses on the non-teaching personnel of AU-Juan Sumulong Campus and

AU-Jose Abad Santos. The study was conducted during 1 st Semester (2023-2024) with two

guards, and three canteens respectively total of ten respondents.

Definition of Terms

The following terms used by the researchers are operationally and conceptually defined

for the understanding of the study.

 CHAPTER II

REVIEW OF RELATED LITERATURE

According to Robin Poole (2017), aims to assess the existing evidence regarding

correlations between coffee drinking and a variety of health consequences. Existing research has

investigated the links between coffee consumption and a variety of outcomes, including all-cause

mortality, cancer, and diseases of the cardiovascular, metabolic, neurological, musculoskeletal,

gastrointestinal, and liver systems, as well as pregnancy outcomes. The greatest exposure

category (seven cups per day) was identified in the meta-analysis. Coffee drinking was also

related with a considerably lower risk of gallstone disease.25 A non-linear dose response was

also seen, with risk decreasing progressively as consumption increased from two to six cups per

day. High versus low coffee consumption was consistently related with a lower risk of type 2

diabetes. Coffee drinking was consistently linked to a decreased risk of Parkinson's disease, even

after controlling for smoking and across all exposure categories. Coffee is widely drunk globally

and may have health benefits, particularly in chronic liver illness, while coffee consumption

appears to be safe within normal patterns of consumption, except during pregnancy and in

women at elevated risk of fracture. Antonella Samoggia and Bettina Riedel (2019) Coffee is

popular worldwide, and consumption is increasing, particularly in non-traditional markets. There

is evidence that coffee consumption may have beneficial health effects. Consumers’ beliefs in the

health benefits of coffee are unclear. The study aimed at analyzing consumers’ perceptions of
coffee health benefits, consumption and purchasing motives of coffee consumers with positive

perceptions of coffee health benefits, and willingness to pay for coffee with associated health

claims. Findings revealed that a relevant minority of consumers believed that coffee could have

positive health effects. The consumer with a positive perception of coffee health benefits is

mostly male, young, works, is familiar with non-espresso-based coffee, consumes a limited

amount of coffee (generally not for breakfast and often in social settings), and buys coffee at

retail outlets. Consumers drink coffee for its energetic and therapeutic effects. Coffee

consumption is still price-driven, but consumers are interested in purchasing coffee with

associated health claims. There is the opportunity to improve the perception of coffee health

benefits in consumers’ minds.

Composed of pro- and antioxidant properties of coffee constituents; bioavailability of

coffee constituents; health benefits and disease prevention effects of coffee; and potential

negative impacts on health. Multiple chapters describe coffee's positive impact on health and

various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's);

cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular

health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive

performance are addressed as are the negative health impacts of coffee on pregnancy, insulin

sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues Dr. Yi-Fang

Chu (2012). Coffee in Health and Disease Prevention presents a comprehensive look at the

compounds in coffee, their reported benefits (or toxicity risks) and explores them on a health-

condition specific level, providing researchers and academics with a single-volume resource to

help in identifying potential treatment uses. No other book on the market considers all the

varieties of coffee in one volume or takes the disease-focused approach that will assist in
directing further research and studies. The book embraces a holistic approach and effectively

investigates coffee and its specific compounds from the biochemical to the nutritional well-being

of geographical populations. It represents essential reading for researchers in nutrition, dietetics,

food science, biochemistry, and public health (Victor R. Preedy 2014). The market for coffee has

boomed in recent years, and to stay competitive, it is crucial to pinpoint the primary factors

influencing consumer acceptance of coffee. This study built on a prior investigation into the

emotional reactions generated by the coffee drinking. experience and examined a community of

coffee consumers in Manhattan, Kansas, in the United States. Six coffee samples were analyses

descriptively by a trained coffee panel, which also determined the major sensory characteristics

that distinguished each coffee. The descriptive data were then linked with the emotion data using

Partial Least Square Regression to determine the sensory drivers for evoking the emotional

responses (Koushik Adhikari 2019). The flavor of a cup of coffee may be what matters most to

consumers. The various chemical, biological, and physical factors that affect coffee flavor

include the cultivar, coffee cherry maturity, geographical growing region, production, processing,

roasting, and cup preparation. It is not unexpected that a lot of study has been done on the

volatile and non-volatile substances found in coffee that are probably responsible for the flavor.

Robin Poole (2017) Coffee consumption is a widely consumed beverage worldwide, and its

health effects can be significant on a population scale. Roasted coffee contains over 1000

bioactive compounds, including caffeine, chlorogenic acids, and diterpenes like cafestol and

kahweol. The biochemistry of coffee is influenced by factors such as the type of bean, roasting

method, and the individual's genotype and gut microbiome. Existing research has explored the

associations between coffee exposure and various health outcomes, including mortality, cancer,

cardiovascular, metabolic, neurological, musculoskeletal, gastrointestinal, and liver systems, as

well as pregnancy-related outcomes. Most of this research has been observational, relying on

cross-sectional, case-control, or cohort studies. Observational evidence can suggest associations

but cannot make causative claims. Interventional research, ideally in the form of randomized

controlled trials, is essential to fully understanding coffee's potential to prevent specific health

outcomes. Before interventional research, it is crucial to systematically assess the totality of

higher-level evidence of the effects of coffee consumption on all health outcomes. This approach

can help contextualize the magnitude of the association across health outcomes and assess the

existing research for any harm associated with increased consumption Heather E. Smyth (2014).

An umbrella review of existing meta-analyses was performed to assimilate the vast amount of

research available on coffee consumption and health outcomes L. Kristy Pourshahidi (2016).

Findings on both the health benefits and the potentially harmful effects of coffee consumption

have been contradictory. However, the general scientific consensus is that moderate, regular

coffee drinking by healthy individuals is either essentially benign or mildly beneficial. Results

and generalizations are complicated by a number of factors, including differences in age, gender,

health status, type of coffee preparation, serving size, and source of coffee. Coffee may have

potential health benefits and risks, but causality cannot be established for either with the research

currently available as these are largely based on observational data. This review aimed to

provide a comprehensive overview of the risks and benefits of coffee consumption on health

outcomes. Duplicates were removed, studies were screened (based on inclusion/exclusion

criteria), and the remaining eligible studies were used to collate an exhaustive list of the potential

health benefits and risks of coffee consumption, which were grouped and are discussed regarding

major diseases/conditions (mortality, cardiovascular disease, cancer, and

metabolic/liver/neurological disorders), at-risk/vulnerable groups, and specific coffee

constituents. This qualitative assessment has shown that the health benefits (or null effects)

clearly outweigh the risks of moderate coffee consumption in adult consumers for most health

outcomes considered. Results from this research may aid further qualitative deterministic risk–

benefit assessments of coffee consumption.

CHAPTER III

RESEARCH METHODOLOGY

Research Method

The researchers chose the Qualitative method. The instrument that was used for data collection is

also described and the procedures that were followed to carry out this study are included.

Research Design

The researcher used perspective saying design which define. This study used closed ended

questions method research and get findings through survey. The purpose for this study was to

know the health benefits, pros and cons, and consuming the right amount of coffee for non-

teaching personnel of Arellano University Descriptive Method – This method focuses on

describing the traits of the population or issue under study. Although cause-and-effect

correlations are not established by descriptive research findings, they do offer insightful

information and guide future study.

Research Instrument

The interview guide question is being used to gather important feedback from the

respondents it include distinguish profile and assessment of how coffee has a significant

component non- teaching personnel. The researcher used a pen and paper to note in detail the

respondents’ non-verbal gestures. An audio recorder was utilized in order to record spontaneous

response. Hence, the instrument used for the non-teaching personnel of Arellano University in

Manila and Pasay were valid and reliable for how they were evaluated.

Context and Participant

The researcher interview 5 - 5 non-teaching personnel

Statistical Treatment of Data

The researchers used the stratified random sampling included screening on participants’

name, age and sex. The researchers’ respondents are the non-teaching personnel of different

branches of Arellano University.

1. Percentage – Computed by multiplying the result by 100% after dividing the frequency

in the category by the total number of participants. Take the frequency of men (80) and

divide it by the total number of people in the sample (200) to get the percentage of men

in Table 3. Then double this value by 100% to get 40%.

Data Gathering Procedure

The respondents were surveyed using structured instrument, or the closed-ended

questionnaire which is a list of questions prepared by the researchers in advance and to be

answered by each respondent. One researcher was the one interviewing while the other

one was recording the non-verbal gestures of the respondents and records the audio.
 CHAPTER IV

SUMMARY OF FINDING, INTERPRETATION AND ANALYSIS

Demographic Profile

Table 1. Frequency and Percentage Distribution according to AU Campus

Gender Frequency Percentage Ranking

Juan Sumulong 5 50% 1

Jose Abad Santos 5 50% 1

Total 10 100%

According to the Table 1, it indicates that both campuses Juan Sumulong and Jose Abad Santos

respondents contributed 50% of the sample of the 10 respondents which added up to 100%.

Equally, respondents came from Juan Sumulong and Jose Abad Santos Campus.

Table 2. Frequency and Percentage Distribution according to Gender

Gender Frequency Percentage Ranking

Female 5 50% 1

Male 5 50% 1

Total 10 100%
According to the Table 2, it indicates that both Female and Male respondents contributed 50% of

the sample of the 10 respondents which added up to 100%. Equally, respondents are Female and

Male.

Table 3. Frequency and Percentage Distribution according to Age

Gender Frequency Percentage Ranking

18 - 25 1 10% 3

26 - 30 2 20% 2

31 - 35 1 10% 3

36 - above 6 60% 1

Total 10 100%

Table 3 indicates that aged 36 and above respondents contributed 60% of the sample, 40% from

the age of 26-30, while both 18-25 and 31-35 contributed 10 % of the 10 respondents which

added up to 100%. Therefore, the majority of respondents age is 36 and above.

Table 4. Frequency and Percentage Distribution according to Occupation

Gender Frequency Percentage Ranking

Rank and File 4 40% 2

Contract of Service 6 60% 1

Total 10 100%

Table 4 indicates that contract of service respondents contributed 60% of the sample, while rank

and file respondents contributed 40% of the sample of the 10 respondents which added up to

100%. It is evident that the majority of respondents occupation is a contract of service.

Questions

Table 1. Do you drink coffee?

Gender Frequency Percentage Ranking

Yes 7 70% 1

No 0 0% 3

Sometimes 3 30% 2

Total 10 100%

Table 1 indicates that 70% of the respondents drink coffee, while 30% of the respondents drink

coffee sometimes. Therefore, most of our respondents drink coffee.

Table 2. How often do you drink coffee?

Gender Frequency Percentage Ranking

Once in a day 3 30% 2

Twice in a day 4 40% 1

3-4 times in a week 1 10% 4

Rarely 2 20% 3

Total 10 100%

Table 2 indicates that 40% of the respondents drink coffee twice a day, 30% from drinking

coffee once a day, 20% from drinking coffee rarely, and 10% from drinking coffee 3-4 times a

week. Therefore, the majority of our respondents drink coffee twice a day.
Table 3. What benefits that coffee provide to your health while working?

No. of respondent Responses Thematic coding Analysis

1 Sleep reliever The respondent

drinks coffee to wake

him up.

2 To be awake and not The respondent

sleepy chugged coffee to

stay awake and not

fall asleep.

3 Wake up The respondent feels

awake if he drinks

coffee.

4 Nothing, if I want to The respondent

go to the bathroom drinks coffee if he

wants to relax in the

toilet.

5 Wake up The respondent feels

more aware when he

drinks coffee.

6 The body grows The respondent feels

stronger and the spirit tough and makes her

awakens spirit alive.

 7 Avoid sleepiness by The respondent

heating the stomach drinks coffee to

prevent sleeping and

also to heat up his

belly.

8 Wake up The respondent feels

more alert when he

drinks coffee.

9 Waking up at work The respondent feels

awake at work when

she drinks coffee

10 To not fall asleep The respondent

quickly drinks coffee to not

fall asleep too

quickly.

Table 4. When you drink coffee, do you feel revitalize? Yes, or no? justify your answer.

No. of respondents Responses Thematic coding Analysis

1 Yes, its taste good The respondent feel

that coffee is

delicious

2 Yes, when I drink, I The respondent feel

feel alive alert and aware

3 yes because I wake The respondent

up and lose my drinks coffee to stay

sleepiness awake and stop him

from sleeping.

4 Yes, psychological The respondent is

effect boosting his

alertness.

5 Yes, I feel alive The respondent feels

more alive when he

drinks coffee.

6 Yes, because coffee The respondent feel

helps me everyday the coffee he helps

everyday while

working

7 Yes, because I'm The respondent feels

losing sleep that coffee is giving

him more opportunity

to counter the sleep

8 Yes, I feel less sleepy The respondent

drinks coffee to not

fall asleep.

9 Yes, because it The respondent he

helped in the morning helps every morning,

before he going to
 work

10 Yes, because it makes The respondent feels

me sleepy sleepy when she

consumes coffee.

Table 5. What is the effect when you drink coffee every day on your body?

No. of respondent Responses Thematic coding Analysis

1 Nothing There is no effect on

the respondent if he

drinks coffee daily.

2 Palpitation The effect of daily

sometimes, nervous coffee drinking is that

he palpitates and

feels nervous

sometimes.

3 It’s okay, no pain There is no sign of

discomfort in daily

drinking coffee for

the respondent.

4 I feel energized and The effect of drinking

awake coffee every day is

that he feels active

and alive.
5 awakening and The effect of coffee

stimulating on the respondent is

that it gives him a

boost in his body and

makes him feel more

alive.

6 waking up and There is no effect of

incomplete coffee a coffee on his daily

day routine, but he feels

incomplete without a

coffee.

7 Avoid sleepiness According to the

respondent, drinking

coffee has no effect.

8 Energy and The outcome of

awakening drinking coffee daily

is to feel more

energetic and alive.

9 Body stimulant

10 I palpitate The outcome of

drinking coffee every

day is that

palpitation.
Table 6: What springs to your mind when you hear the word coffee?
No. of respondent Responses Thematic coding Analysis
1 nothing, it's normal
2 when I wake up in
the morning, I look
for coffee
3 glad it helps
4 life
5 fragrant and
awakening
6 quite glad
7 it's funny because it
wakes you up
8 awakening
9 happy because it
helps
10 Staying up late

Table 7: What benefits that you receive from drinking instant coffee?
No. of respondent Responses Thematic coding Analysis
1 sleep reliever The respondent
believes that the
benefits of the coffee
are that it puts you
awake.
2 cheap, economical The benefits for the
and helps to wake up respondent are that
the price is low and
coffee is helping him
stay awake.
3 good for the body and The respondent
stimulating believes that drinking
coffee is great for the
body and gives you
energy.
4 nothing The respondent
believes that there are
no benefits to
consuming coffee
products.
5 waking up during The respondent
duty believes that he feels
awake when he
consumes coffee.
 6 the body wakes up The respondent has
and gets stronger an idea that her body
feels powerful and
alive.
7 stomach filling for The respondent
breakfast considers drinking
coffee every day to
become full for
breakfast.
8 season faster The respondent
believes that it's easy
to stir the traditional
coffee product.
9 getting stronger with The respondent
each drink considers coffee to be
stronger with each
sip.
10 not greedy for time The respondent has
an idea that the
traditional coffee
product requires less
effort to make.

Table 9: Do you think coffee makes you more alive and healthier? Yes, or no? why?
No. of respondent Responses Thematic coding Analysis
1 Yes, because coffee
helps me through the
day
2 yes, keeps me awake
3 yes, because it's good
4 Not healthier but
alive
5 depending on the
time he does not
improve his health
6 yes because it wakes
me up
7 no, only occasionally
because my stomach
hurts sometimes
8 feel good energizing
and awakening
 9 yes because it helps
at work
10 Feel alive? Yes, but
not healthier

CHAPTER V

CONCLUSION AND RECOMMENDATION

Introduction

This thesis aimed to make an original contribution to the knowledge of drinking coffee that

may cause them to feel alertness, energetic, and ability to concentrate while on their duty. The

overall goal of this study has been to examine by non-teaching personnel of two campuses at

Arellano, AU-Juan Sumulong and AU-Jose Abad Santos were selected as the study location. The

negative and positive effects of consuming coffee while working were also investigated.

This chapter provides a summary of the key findings of the study. The implications and

recommendations arising from the analysis and suggested future research associated with this

work is also presented.

Conclusions

Based on the findings of the study, the following conclusions are drawn:

1. The researchers conclude that non-teaching personnel prefer drinking coffee before their duty

or routine.
2. The researchers conclude 70% out of 100% of the respondents like to drink coffee and

consume at least 3 to 4 times a week.

3. The researchers conclude that the non-teaching personnel feels revitalized after drinking

coffee to perform their work or routine properly.

Recommendation

Based on the findings and conclusions presented, the following recommendations are

suggested:

1. The researchers suggest to drink black coffee that may help protect against Parkinson’s

disease.

2. The researchers recommend to non-teaching personnel to try other beverage drink such as

matcha tea, chai tea, and green tea.

3. The researchers recommend that 2-5 cups a day is good to lower likelihood of type 2 diabetes,

depression, heart disease, liver and endometrial cancers, and Parkinson’s disease.
 REFERENCES

REFERENCES:

APPENDICES

This comprehensive comparative assessment aims to provide a thorough exploration of

the choices available to non-teaching personnel when it comes to coffee consumption. By

examining the health-related aspects, sensory qualities, and broader considerations surrounding

traditional and mechanical coffee-making methods, this study aims to empower non-teaching

personnel with the knowledge to make informed decisions about their coffee consumption,

ultimately contributing to their overall health and well-being.

SUMMARY:
 Koushik Adhikari (2019) The market for coffee has boomed in recent years, and to stay competitive, it is

crucial to pinpoint the primary factors influencing consumer acceptance of coffee. This study built on a

prior investigation into the emotional reactions generated by the coffee drinking.

experience and examined a community of coffee consumers in Manhattan, Kansas, in the

United States. Six coffee samples were analyses descriptively by a trained coffee panel,

which also determined the major sensory characteristics that distinguished each coffee. The

descriptive data were then linked with the emotion data using Partial Least Square

Regression to determine the sensory drivers for evoking the emotional responses. Dark

roast coffee's sensory qualities

Koushik Adhikari (2019) The market for coffee has boomed in recent years, and to stay

competitive, it is crucial to pinpoint the primary factors influencing consumer acceptance of

coffee. This study built on a prior investigation into the emotional reactions generated by the

coffee drinking. experience and examined a community of coffee consumers in Manhattan,

Kansas, in the United States. Six coffee samples were analyses descriptively by a trained coffee

panel,

which also determined the major sensory characteristics that distinguished each coffee. The

descriptive data were then linked with the emotion data using Partial Least Square

Regression to determine the sensory drivers for evoking the emotional responses. Darkroast

coffee's sensory qualities