Uji Karakteristik Organoleptik Metode Manual Brew teknik V60 dan Aeropress Kopi Natural Arabika Ijen

Wulandari, Melinda Tri (2026) Uji Karakteristik Organoleptik Metode Manual Brew teknik V60 dan Aeropress Kopi Natural Arabika Ijen. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

V60 dan Aeropress are manual coffee brewers that are popular among coffee enthusiasts. Interest in specialty coffee is growing. Manual brewing methods are becoming a popular way to highlight coffee’s unique sensory characteristics. Therefore, this research study aims to analyze the effect of two manual Brewing methods, V60 and Aeropress, on the organoleptic characteristics of Ijen Arabica coffee. The sensory attributes evaluated include aroma, flavor, body, aftertaste, and overall acceptance. Ijen Arabica coffee of the S-795 variety processed using the natural method was used, Brewed with a 1:15 ratio (15 g coffee : 225 mL water), water temperature of 90°C ± 1°C, and grind sizes adjusted for each method. A total of 30 semi-trained panelists performed a hedonic test using a 1–5 scoring scale. The sensory data were analyzed using a paired sample t-test to determine significant differences between the two Brewing methods. The results revealed that the sensory attributes aroma, flavor, aftertaste, and overall acceptance showed no significant differences between V60 and Aeropress (p > 0.05). However, the body attribute showed a significant difference (p < 0.05), with the V60 method producing a higher body compared to Aeropress. These findings indicate that Brewing method variation primarily influences the thickness and mouthfeel of the coffee, while other sensory attributes remain relatively similar

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