• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.255-261
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• 2013

This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.299-304
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• 2013

The major hydrophilic bioactive compounds (chlorogenic acid, caffeine, total phenolics, and flavonoids) and the antioxidant capacity in a single size were evaluated for regular coffee varieties commercially available in Korea. The content of total phenols (63.83-110.12 mg gallic acid equivalents) and flavonoids (35.27-69.27 mg catechin equivalents) were spectrophotometrically determined, and the content of chlorogenic acid (5.17-69.78 mg) and caffeine (74.38-146.32 mg) were determined using HPLC-UV. All varieties of regular coffee studied showed antioxidant potential (88.78-487.52 mg trolox equivalents/serving size), which was conferred by their concentrations of phenolic compounds, caffeine and chlorogenic acid. There were significant (p<0.01) correlations between the total phenolics ($r^2$=0.732) and flavonoids ($r^2$=0.8705) and the antioxidant capacity, suggesting that these components were likely a significant contributor to the antioxidant capacity of commercial regular coffee brews.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.1
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• pp.72-80
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• 2014

This study is to estimate a demand of coffee in Korea. And based on assumed data, this study is to investigate price elasticity, income elasticity and cross-price elasticity of coffee demand. The data used in this study is the household income and expenditure survey micro data (2003~2012) provided by the National Statistical Office. And LA/AIDS model and SUR method were utilized in order to forecast coffee demand. As a result, price elasticity and income elasticity are found to be correspond with economic theory as they were assumed to -0.259, 0.455 respectively. Meanwhile, it indicated characteristic of essential good by showing negative (-) income odds ratio estimate. When it comes to cross-price elasticity of coffee and cigarette, it was found to be a complementary relation as its cross-price elasticity was assumed to -0.121. Besides, it was found that male consume more coffee than female, while people in their age of 50s consumes mostly. In conclusion, this study suggests necessity of reconsidering coffee as important goods when Consumer Price Stabilization Policy is determined, as coffee shows characteristic of essential goods which is inelastic.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.205-219
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• 2014

The purpose of this study examines the mediating effect of Customer Satisfaction and Attitudinal Loyalty on Capital area and Non-capital area coffeeshops. In order to meet its purpose, We surveyed 290 customers who visited coffeeshops in Capital area and Non-Capital area. The research results may be summarized. First, Customer Saisfaction with a coffee shop played a mediating role between Band Image and Attitudinal Loyalty. Especially, It Fully-mediated between Brand Image and Attitudinal Loyalty in Non-Capital area. Second, Attitudinal Loyalty to a coffee shop played a mediating role between Customer Satisfaction and Behavioral Loyalty. In particular, It Fully-mediated between Customer Satisfaction and Behavioral Loyalty.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2198-2206
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• 2013

Coffee houses' key factors to succeed in the market are not only a basic element -the taste of coffees- but also brand image, satisfaction and consumer fidelity that food service industries take into account overall. The goal of this study is to find out the relations among brand image, brand attitude and fidelity. To this end, coffee was selected among other products due to its characteristic that the difference of its quality between brands is not very noticeable. Through an analysis of each coffee house's brand image in this saturated coffee market, the influence of brand image on consumers' preference was found out. In this process, not only a strategy for each coffee house's growth and development but also the relations between brand image, brand attitude and brand fidelity would be researched, resulting in a creation of more systematic strategies.

• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.645-654
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• 2017

The purpose of this study is to compare the types and capabilities of smartphone apps related to tea, coffee, wine and beer. As a result of examining the capabilities of 200 tea, coffee, wine and beer apps from Apple App Store, 17 types of capabilities were identified. The study found no significant difference in the capabilities of tea and coffee apps, but there was a significant difference in the capabilities of tea and wine apps, and tea and beer apps (p<0.01). Entertainment-oriented apps take up a higher proportion of tea-related apps while wine apps, provide a higher proportion of consumer usability-oriented apps such as finding information about wine, writing notes about wine characteristics, finding nearby shops/cafes. In order to increase practical use of tea-related apps, this study proposes capabilities of coffee, wine, and beer apps as examples and presents app menu to promote development of tea-related apps.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.70-83
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• 2012

This study examines the structural relationships between functional-congruity, self-congruity and their consequences, under coffee shop consumption setting. More specifically, it investigates how functional-congruity and self-congruity influence emotional responses (comprising positive and negative emotions) and store attitude formation. The authors propose a structural equation model comprising five constructs. Data were collected from 280 college students in Seoul and analyzed by LISREL 8.30. The findings can be summarized as follows: First, functional congruence of coffee shop customers appeared to have a positive effect on positive emotions and a negative effect on negative emotions. Second, self-congruity has a positive effect on coffee shop customers' positive emotions. Third, the effect of coffee shop customers' positive emotions on store attitude formation was positive and statistically significant while the effect of negative emotions on store attitude formation was negative. These results suggested that the effect of functional-congruity and self-congruity on store attitude formation was mediated by positive emotions and negative emotions.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.12-25
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• 2011

The purpose of this study is to compare the potential effects of service quality measured in DA VINCI and STARBUCKS, which were local and overseas reputable takeout coffee shop brands respectively, upon customer satisfaction, revisit intention and word-of-mouth(WOM). In order to achieve the goal, a survey was conducted to total 230 customers who have ever visited and experienced coffee shops in Daegu metropolitan city, and valid and complete 217 copies of the questionnaire were used for the final data analysis. As a result, the determinant of customer satisfaction was coffee quality for STARBUCKS(n=94) while it included coffee quality, reliability and service attitude for DAVINCI(n=123). Respondents regarded coffee quality as the most important for revisit intention both in STARBUCKS and DAVINCI. Also, the determinants of WOM included coffee quality and reliability for STARBUCKS, and coffee quality and service attitude for DAVINCI. In addition, it was found that the path coefficient of service quality influencing both customer satisfaction and WOM proved to show partially significant difference between STARBUCKS and DAVINCI.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.3
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• pp.139-148
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• 2019

Franchise coffee shops have continued to attempt to differentiate themselves using cultural arts to engage with changes in consumer awareness and lifestyle. This empirical study was conducted to analyze structural relations between cultural marketing and brand image, customer satisfaction, and intention to revisit for franchised coffee shops. 322 customers at S Coffee Shop (a franchised coffee shop in Daegu) were surveyed, and collected data were subjected to frequency, descriptive, reliability, correlation, and covariance structural analysis using SPSS software. We found that culture marketing significantly improved brand image and customer satisfaction, and thus, significantly influenced intention to revisit. The study shows culture marketing activities improve brand image and increase customer satisfaction and the likelihood of revisiting.

• The Korean Journal of Franchise Management
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• v.4 no.1
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• pp.25-53
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• 2013

The coffee shop market in Korea has been rapidly increased in quantitative terms over 10 years since the time when Starbucks opened their first shop in 1999. In recent years, the mature market characteristics that the serious competition of the coffee shop brands make the difference in taste or service reduce has been shown in that market. It's important to build the differentiated brand image for the differentiation of products and services and obtaining a price premium in serious competitive mature market. This study presented practical implications based on the results of empirical analysis of current positioning using 'Store Personality Scale.