If choosing smooth coffee cups or tasting espresso by the glass looked like mere habits until recently, science now tends to agree: coffee cups influence a lot the taste of coffee!
An international study of coffee containers and cups found that the physical qualities of these can alter people’s perceptions of the drink.
The study “Cup texture influences taste and tactile judgments in the evaluation of specialty coffee” was carried out at the University of Sao Paulo in Brazil in partnership with Hummingbird Coffee in Moscow and the University of Oxford’s Crossmodal Research Laboratory.
The cups with a smooth or rough surface were the focus of the study, as well as the various aromatic sensations they elicited.
Based on the responses of the study participants, the researchers discovered that coffee in a smooth cup appears sweeter, whereas coffee in a rough cup appears acidic and dry.
For more than 50 years, Pontevecchio has been involved in the development of lever coffee machines, and we know that among the parameters that impact the flavour of coffee, focusing solely on the container characteristics is incorrect.
However, the organoleptic qualities of the world’s most popular beverage are influenced by the ingredients used as well as the coffee machine.
The flavour of espresso is greatly influenced by the quality of the beans, the type of the blend, and the roasting technique. Water has an impact on both the flavour and the extraction method of coffee.
However, as we progress from amateurs to tasters, we have a greater sensitivity to aromas and pay more attention to them.
At this point, even the tiniest differences, such as the temperature of the coffee, the thickness of the grain, and the properties of the container are examined.
For this reason, today we will talk about how much the container can affect the flavour of the drink. And this isn’t only based on the opinions of a few coffee lovers, but it’s also based on the research mentioned before.
The difference between smooth and textured coffee cups
Smooth interiors are popular in coffee cups used in bars and cafes. In truth, most ceramics are smooth and devoid of interior ornamentation.
This allows you to wash the dishes as thoroughly as possible and place them in dishwashers at home or in bars without fear of their breaking.
However, in most cases, the taste variable is ignored when choosing cups.
Nonetheless, an experiment conducted by Professor Fabiana M. Carvalho of the Brazilian University’s Department of Philosophy has demonstrated how much the cup’s form can affect the taste of coffee.
During the investigation, 231 participants were involved: some were basic connoisseurs of the dark drink, while the other half were professional tasters.
Each of them was given the same espresso in both variants:
- espresso in smooth porcelain cups,
- Espresso served in a ceramic cup with a flowery texture on the inside and out.
Following the tasting, each subject was given a questionnaire to fill out in order to assess the sensations created by contact with the two cups.
Depending on their understanding of espresso, the participants’ replies proceeded in different directions:
- Professionals thought the coffee provided in the rough cup was more acidic;
- amateurs thought the coffee served in the smooth cup was noticeably sweeter;
- both groups also thought the coffee served in the rough cup was “dry.”
As a result, it appears that rough cups, which are rarer and more valuable, are unsuitable for pouring a superb espresso and impressing friends or customers. In fact, the roughness of the surface appears to make the product less enjoyable and digestible.
Hand-decorated ceramic cups or rough recyclable cardboard takeaway containers have a substantial detrimental impact on the perception of espresso
According to study, coffee tastes best in smooth cups.
For years, Dr. Carvalho has studied the impact of containers and cups on the aroma of coffee. The research is a must-read for everyone working in the field of product marketing. Following scientific guidelines can, in fact, improve product perception and, as a result, raise its saleability.
It’s no surprise that these studies are being conducted in Brazil, the world’s biggest coffee producer. Local businesses spend a significant amount of money on research in order to boost sales and customer satisfaction.
Various entities had already conducted investigations on the shape of the containers and the circumstances of coffee consumption. Current study, on the other hand, has looked at another component, focusing on the physical properties of the cups and tactile signals, and has come up with some intriguing results.
The neuroscientist’s research was based on a technique known as synaesthesia, which involves evaluating things by tasting them. Synaesthesia is a perceptual or sensorial phenomena characterized by the contamination of many senses.
The experiment included coffee tasting, flavour, and touch, with participants being encouraged to bring the cup to their lips.
The discovery that tactile signals alter people’s perceptions of coffee’s aroma opens up new possibilities for anyone working in design, particularly container and tableware design.
Not only that. Even cafés should not dismiss scientific findings, recognizing that the consumption experience is made up of many tiny steps: making a decent cup of coffee with a lever machine, serving the drink with care, and selecting the most pleasing containers for the palate.
Why this study must be taken seriously by cafés and consumers.
Given that consumers prefer cups with smooth internal surfaces, it is vital to assess not only the design stages but also the purchases for cafés and bars in order to incentivise coffee sales and improve the perception of the product.
Coffee sets must be evaluated in terms of design and colour, but the container’s physical features must also be evaluated. As a result, while it’s OK to offer space to ornamented cups with a local emblem or coloured accents, the research should also focus on the best materials for coffee containers.
It is possible to propose coffee mugs with innovative coatings or take-away containers able to enhance the taste of the drink.
However, changing people’s perceptions of coffee through a cup takes time and money, with the chance that the end outcome will be less than ideal.
To make a coffee as good as a bar and to improve the drinking experience, start with the basics and select a high-quality espresso machine. Only then will you be able to begin your studies and determine how much each minor component contributes to the production of espresso as a variable.
The Pontevecchio lever coffee machines are meticulously engineered to ensure that the extract is sweet, creamy, and retains its original organoleptic features. Each model is a one-of-a-kind piece created by experienced artisans who are masters in the assembling of professional coffee machines.
Discover our espresso machine models and play around with all the various factors that determine the flavour of your espresso: blend, water, and cups! You’ll see that choosing a Pontevecchio coffee machine is all it takes to have a great espresso.