Figure 5 | Scientific Reports

Figure 5

From: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Figure 5

(A) Principal Component Analysis of individual brews, with each numerical code indicating the corresponding “temp–TDS–PE” combination of that brew. The independent variable means are also plotted and colour coded as follows: TDS, red; PE, green; and brewing temperature, blue; all are scaled from light to dark in accordance with variable magnitude. (B) Corresponding map of the attribute loadings for the dependent variables (sensory attributes).

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