Evidence map›Paper›PMID 42020422›Full record

ArticleNPJ science of food2026

A multi-country citizen-science study on what makes us enjoy a cup of coffee.

Georgiana Juravle, Delia Elena Diaconașu, Ana-Maria Andrei, Felipe Reinoso-Carvalho, Simon D'Alfonso, Valentina Goglio, Kosuke Motoki, Simone Schmidt, Ceyhun Uçuk, George Van Doorn and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Georgiana JuravleSensorimotor Dynamics Laboratory, Faculty of Psychology and Education Sciences, Alexandru Ioan Cuza University, Iasi, Romania. georgiana.juravle@uaic.ro.ORCID http://orcid.org/0000-0001-5810-6973
Delia Elena DiaconașuDepartment of Social Sciences and Humanities, Institute of Interdisciplinary Research, Alexandru Ioan Cuza University, Iasi, Romania.
Ana-Maria AndreiSensorimotor Dynamics Laboratory, Faculty of Psychology and Education Sciences, Alexandru Ioan Cuza University, Iasi, Romania.
Felipe Reinoso-CarvalhoSchool of Management, Universidad de los Andes, Bogotá, Colombia.
Simon D'AlfonsoSchool of Computing and Information Systems, University of Melbourne, Parkville, VIC, Australia.
Valentina GoglioDepartment of Cultures, Politics and Society, University of Turin, Turin, Italy.
Kosuke MotokiFaculty of Business and Commerce, Keio University, Tokyo, Japan.
Simone SchmidtSchool of Computing and Information Systems, University of Melbourne, Parkville, VIC, Australia.
Ceyhun UçukGastronomy and Culinary Arts Department, Tourism Faculty, Gaziantep University, Gaziantep, Turkey.
George Van DoornInstitute of Health and Wellbeing, Gippsland Campus, Federation University Australia, Churchill, VIC, Australia.
Fabiana Mesquita CarvalhoDepartment of Food Science and Nutrition, Faculty of Food Engineering, State University of Campinas, Campinas, Brazil.
Charles SpenceCrossmodal Research Laboratory, Department of Experimental Psychology, Oxford University, Oxford, UK.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Many coffee preferences are known, but studies that comprehensively integrate simultaneous contributions to coffee enjoyment are lacking. An online citizen-science questionnaire designed to identify those factors associated with momentary coffee liking, surveying demographics, extrinsic/intrinsic qualities, and coffee-related habits, is presented (N = 2987; 5 continents; 7 languages; 11 countries; 77 nationalities). The results indicate a higher liking for coffee consumed black, during spring, in the morning, on Wednesdays, and from ceramic cups. Higher-priced coffee is appreciated significantly more, and liking-consumption quantity appears best-optimised at 4-5 cups/day. Several key characteristics for coffee-dislike are evident: waking-up late, drinking from a cup with a lid on, at noon during autumn, with cream, and, potentially implying a possible coping mechanism for bitterness-disliking, adding sugar to coffee. These results constitute the first multi-country cross-context integration of momentary coffee liking and provide an empirical foundation for context-sensitive models linking sensory/behavioural/temporal factors in beverage preference research.

Identifiers

PMID42020422
PMCPMC13323992

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.