Which of the following is true regarding triangulation tests?

The assertion that triangulation tests can be conducted without adhering to cupping standards aligns with the nature of these tests. Triangulation tests are designed to assess differences in sensory attributes, such as flavor, aroma, or texture, by presenting a panelist with three samples—two of which are identical and one that is different. The goal is for the panelist to identify the odd sample out.

While cupping standards can provide a framework for evaluating coffee, triangulation testing is inherently flexible in its application. This means that while cupping standards ensure consistency and quality in tasting, they are not strictly necessary for the triangulation process to be effective. This enables assessors to focus directly on the differences between samples without strictly following predefined cupping protocols.

Other choices suggest limitations or incorrect applications of triangulation tests. For instance, implying that they require long brewing times contradicts the efficiency of the tests, which can typically be conducted relatively quickly. Similarly, stating that they only test for intensity differences fails to capture their broader use in identifying varied sensory characteristics beyond just intensity. Claiming exclusivity to espresso testing restricts their application, as triangulation tests can be applied across various coffee types, not just espresso.