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  • Apoorva Pachori

Analyzing Quality Coffee: The World's Best Coffee (According to The Data)

In 1824, Thomas Jefferson declared "Coffee is the favorite drink of the civilized world!” And nearly 2 centuries later, Americans continue to prove him right. The National Coffee Association reports that Americans consume a whopping 517 million cups of coffee every day!

But what makes coffee so special that practically every adult runs on it? Is it the sweetness, flavor, or aroma which gives us the kick we need to get through the day? And which coffee is the best?

For this blog, we have taken data about Arabica and Robusta coffee from the Coffee Quality Institute and merged them into one dataset using Gigasheet, a free online CSV viewer, that allows for easy data analysis and visualization.

Let us look at some stimulating data about the elixir of modern life. So grab your cup of coffee, and let us get started.

Quality Coffee: The World's Best Coffee According to the Data

Quality Coffee Dataset

Often times, all of the data you need to answer a question is not in one file and you need to first combine them before proceeding. If you have multiple datasets with the same columns, you can upload them on Gigasheet and merge CSV files into one file for easy data analysis.

Merging CSV  files in Gigasheet containing data about quality coffee

Learn more about merging data files in Gigasheet.

The merged file containing both Arabica and Robusta coffee looks something like this:

The merged CSV with 1339 rows

This comprehensive dataset has 44 columns, out of which we require only a few at a time.

Viewing selected columns in Gigasheet is easy - just check off the ones you need in the side panel.

How to view selected columns in Gigasheet

(P.S. If you are a coffee maniac, you can jump ahead and start exploring the data. Or, continue reading for a crash course in coffee quality scores.)

Here is a brief explanation of the selected data fields. They are the parameters used to assess coffee quality, and each one lies in the range of 1-10.

  1. Aroma

  2. Flavor

  3. Aftertaste

  4. Acidity

  5. Body

  6. Balance

  7. Uniformity

  8. Clean cup

  9. Sweetness

  10. Cupper points

These values are then added to evaluate the Total Cup Points (out of 100). Then the defects are subtracted to get the final score.