Consumer preference data for black coffee

The dataset provided here contains physical, chemical, and consumer preference data for 118 individual consumers who each tasted 27 distinct coffees prepared with precisely controlled brewing conditions, yielding a total of 3,186 individual tastings of black coffee. Physical measurements include the temperature, total dissolved solids, and percent extraction of the brewed coffee; chemical measurements include the pH and titratable acidity of the brewed coffee; and the consumer preference measurements include hedonic liking, just-about-right assessments of beverage temperature, flavor intensity, mouthfeel, and acidity, and purchase intent. A total of 48 variables are quantified in a spreadsheet with 3,168 rows representing each individual consumer's assessment of each coffee. The dataset is associated with two papers: (1) "Consumer Preferences for Black Coffee are Spread Over a Wide Range of Brew Strengths and Extraction yields," by Cotter, Ristenpart, & Guinard, Journal of Food Science, 2021, and (2) "Impact of Beverage Temperature on Consumer Preferences for Black Coffee" by Ristenpart, Cotter, & Guinard, Scientific Reports, 2022.