2.3. Central location test (CLT)

A total of 108 participants were recruited through an online bulletin board at the KFRI (Wanju-gun, Korea). Among them, 104 out of 108 (39 males and 65 females, aged 20–60 years) participated in the CLT test. The CLT was conducted in individual booths at the sensory facilities of the KFRI under a fluorescent lighting system. Four samples with a 3-digit randomized code were served monadically with filtered water (100 mL) at 95 °C in a heat-resisting plastic beaker (300 mL, MEP International, Goyang-si, Korea). The approximate drinking temperature of coffee based on the pre-experiment was 68–70 °C. Participants performed self-brewing in the booth. They pour given hot water into a coffee bag (ground coffee in a coffee filter), hung in in a white paper cup (384 mL) for 30 s, waited for 3 min, removed the brewed coffee bag, and evaluated for 3 min, following the instructions and timer function in the online questionnaire. Each sample was evaluated for approximately 10 min, and the total evaluation was conducted for approximately 45 min. Crackers (Original Carr’s table water, United Biscuits Ltd., Carlisle, UK) and filtered water served as palate cleaners to minimize the carry-over effect. The online questionnaire (Compusense Cloud software, Compusense Inc., Guelph, Canada) was used to collect data on acceptance, sensory profiles, and emotions from the participants.