Instructions

Instructions
The XY matrix can be used to help identify an area of focus for the FMEA
or it can be used by a project team to identify the initial factors for a designed experiment.
When the output variables (Y's) are not to specification, the situation represents potential
"EFFECTS". When each input variable (X) is not to specification, "CAUSES" are present.
Described below are the directions to use this spreadsheet.
1)

Enter, into the Output Variables (Y's) row, those characteristics that the team
and /or customer deem important (use the outputs identified on the process map).

2)

Then numerically rank each Y from 1 to 10, the most important receiving the highest
number and so on. Place these numbers in the Output Ranking row.

3)

Identify all of the potential causes (X's) that can impact the various outputs and list these in the
Input Variables (X's) column (use the X's identified on the process map).

4)

Next determine the impact of each X on each Y. In the Association Table

numerically rate (using a scale from 1-10, the most important receiving the highest
number) the effect each X has on each Y.

5)

Fianlly, press the View Results button on the Data Entry spreadsheet.

6)

To print a copy of the Results press the Print button on the "Results" spreadsheet.

7)

To enter new data press the Delete button on the "Data" spreadsheet.

Page 1

Data Entry

XY Matrix
Project: Coffee

Output
Variables (Y's)

Taste

Aroma

Price

Acidity

Date: ###

Output
Ranking

10

10

10

Association Table

Input Variables (X's)

10

Rank

% Rank

Coffee Type

10

10

10

10

320

24.43%

Amt. of Coffee

10

10

280

21.37%

Grind Time

176

13.44%

Water Temp.

6
3

144

10.99%

Cup Type

104

7.94%

Cup Size

112

8.55%

Brew Time

174

13.28%

8
9
10
11
12
13
14
15
16
17
18
19
20

Page 2

Characteristic Selection Matrix

Output Variables

Customer
Priority
Rank #

Acidity

Cup Type

104

7.94%

Taste

10

Cup Size

112

8.55%

Aroma

10

Water Temp.

144

10.99%

Price

10

Brew Time

174

13.28%

Grind Time

176

13.44%

Amt. of Coffee

280

21.37%

Coffee Type

320

24.43%

Input Variables Rank

Characteristic Selection Matrix

Results

100.00%
90.00%
80.00%
70.00%
60.00%
50.00%
40.00%
30.00%
20.00%

Amt. of Coffee

Grind Time

Brew Time

W ater Temp.

Cup Size

0.00%

Cup Type

10.00%

Coffee Type

C haracteristic Importance (% )

Coffee
December 8, 1996

Input Characteristic

Page 3