Automation in pour over brewing: achieving barista-level sensory outcomes for robusta coffee

Abstract Achieving a consistently flavorful coffee brew is often dependent on the barista’s experience, precision, and familiarity with the coffee’s characteristics. This dependence presents a challenge for ordinary consumers who may lack technical skills yet desire high-quality and repeatable brewing outcomes. This study aimed to assess whether a semi-automatic pour-over brewing device could produce a sensory experience equivalent to that achieved by a skilled barista using manual techniques. Using robusta coffee as the test subject, three brews were prepared with manually by baristas and using a semi-automatic machine—and evaluated by fifteen semi-trained panelists. A duo-trio test revealed that 66.7% of panelists failed to correctly identify the different sample, indicating minimal perceptible differences among the brews. In addition, a descriptive sensory test across ten parameters-including aroma, flavor, acidity, body, and aftertaste—showed that only 13.3% of panelists gave consistent scoring, further demonstrating the sensory similarity between methods. These findings suggest that semi-automatic brewing systems have the potential to deliver sensory outcomes comparable to manual brewing, enabling consistent coffee preparation without the need for barista-level expertise. This technology may benefit food service settings that prioritize standardization, time efficiency, and quality.