Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage

Coffee leaf tea (Coffea canephora L.), a low-caffeine herbal infusion derived from coffee plantation pruning by-products, demonstrates potential as a functional beverage with calming advantages. This study assessed the impact of Aero-press and V60 brewing techniques on bioactive constituents and sensory attributes during storage at 10°C and 25°C for a duration of 48 h. Each coffee leaf tea sample was subjected to chemical analysis and organized according to a Nested Design. The maximum concentrations of phenols and flavonoids, linked to relaxation benefits, were recorded at 10°C after 12 h for Aero-press brews and at 0 h for V60 brews. Spectrum Descriptive Analysis revealed unique flavour profiles, whereas volatile component analysis detected stress-relieving scents. Emotional reactions, evaluated using AffdexMe and Temporal Dominance of Emotions software, indicated favorable relaxation-related expressions; nonetheless, the techniques exhibited limited sensitivity. The results highlight the potential of coffee leaf tea as a health-enhancing beverage, indicating the need to investigate brewing and storage methods to maximize its advantages.