Consumer preference data for black coffee

The dataset provided here contains physical, chemical, and consumer
preference data for 118 individual consumers who each tasted 27 distinct
coffees prepared with precisely controlled brewing conditions, yielding a
total of 3,186 individual tastings of black coffee.  Physical
measurements include the temperature, total dissolved solids, and percent
extraction of the brewed coffee; chemical measurements include the pH and
titratable acidity of the brewed coffee; and the consumer preference
measurements include hedonic liking, just-about-right assessments of
beverage temperature, flavor intensity, mouthfeel, and acidity, and
purchase intent.  A total of 48 variables are quantified in a
spreadsheet with 3,168 rows representing each individual consumer's
assessment of each coffee.  The dataset is associated with two
papers: (1) "Consumer Preferences for Black Coffee are Spread Over a
Wide Range of Brew Strengths and Extraction yields," by Cotter,
Ristenpart, & Guinard, Journal of Food Science, 2021, and (2)
"Impact of Beverage Temperature on Consumer Preferences for Black
Coffee" by Ristenpart, Cotter, & Guinard, Scientific Reports,
2022.