Year: 2026
Type: article
Study design: Observational Study
Abstract: Many coffee preferences are known, but studies that comprehensively integrate simultaneous contributions to coffee enjoyment are lacking. An online citizen-science questionnaire designed to identify those factors associated with momentary coffee liking, surveying demographics, extrinsic/intrinsic qualities, and coffee-related habits, is presented (N = 2987; 5 continents; 7 languages; 11 countries; 77 nationalities). The results indicate a higher liking for coffee consumed black, during spring, in the morning, on Wednesdays, and from ceramic cups. Higher-priced coffee is appreciated significantly more, and liking-consumption quantity appears best-optimised at 4-5 cups/day. Several key characteristics for coffee-dislike are evident: waking-up late, drinking from a cup with a lid on, at noon during autumn, with cream, and, potentially implying a possible coping mechanism for bitterness-disliking, adding sugar to coffee. These results constitute the first multi-country cross-context integration of momentary coffee liking and provide an empirical foundation for context-sensitive models linking sensory/behavioural/temporal factors in beverage preference research.
Source: npj Science of Food
Institutions: Alexandru Ioan Cuza University, Ştefan cel Mare University of Suceava, Universidad de Los Andes, The University of Melbourne, University of Turin, Keio University, İstanbul Gelişim Üniversitesi, Gaziantep University, Federation University, Universidade Estadual de Campinas (UNICAMP), University of Oxford
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,790
Funders: European Commission, NextGenerationEU
Awards: G1011522988, G8990854556
OpenAlex ID: W7155157141