• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.159-168
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• 2020

This study aims to utilize DEA, analyze the efficiency of Korean coffee franchises, look into the factors that affect efficiency, and improve the efficiency of Korean coffee franchises. The main results of this study are as follows. First, according to CCR model standards, there are a total of 9 efficient coffee franchises and according to BCC model standards, there are a total of 12 efficient coffee franchises. A total of three of the inefficient DMUs were found to have a value of 1 for BCC, while the other 25 were found to be inefficient for both technology and scale. Second, of 28 franchises, 11 were analyzed to be decreasing return to scale and through future increased investments of optimum levels, business performance can be improved and efficiency can be enhanced. Analysis showed that 9 franchises appeared as CRS and it is most ideal to maintain the yield of future output elements at current levels and the work efficiency of 8 franchises in increasing returns to scale states expands as production scales increase according to specialization and role division and yield can relatively improve a lot. Third, the analysis of factors affecting the efficiency of franchises through the Tobit regression analysis showed that the number of franchises and operating periods had a positive (+) effect on efficiency. Based on this study, the efficiency of coffee franchises should be analyzed to establish strategies to maximize efficiency. Based on this study, the efficiency of coffee franchises should be analyzed to establish strategies to maximize efficiency.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.222-239
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• 2016

This study is composed of both a research of research literature and empirical analysis. With regard to literature based, consideration was given to present conditions of domestic coffee shops, thhe definition of barista, the duty characteristics baristas, and intention to change job. Empirical analysis established hypotheses and verified the effect of duty characteristics on job satisfaction and turnover intention. A survey to verifying the hypothesis of study was performed for 400 baristas who were working at their coffee shops with selecting coffee shops randomly in Seoul and Kyeonggi-do. 2012.08.15~2012.08.30, for 15 days, I performed survey, without faithless answers and questionnaires which weren't written, I used total 331 papers for actual analysis. Collected basic data were analyzed through SPSS 18.0 program by frequency analysis, correlation analysis, factorial analysis, reliability analysis, regression analysis, and so on. I suggested like this for managing effective human resources. For increasing satisfaction of duty of barista, manager should give opportunity for attending important duty to barista, and because of this, barista can feel sense of responsibility and self-esteem.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.482-497
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• 2018

This study would investigate the impacts of coffee shop companies' mecenat activity on identification, corporate image, love mark and loyalty. For sampling, an investigator who visited the coffee shops in person conducted surveys with customers. 800 copies were distributed for 11 days from May 23 through June 2, 2018, and excluding unreliable questionnaires from the collected questionnaires, 711 copies were used in the final analysis. As a result of the analysis, it turned out that the higher social contribution, purity, public interest and preference, the higher identification became. Also, the higher social contribution, public interest and preference, the higher corporate image became. On the other hand, it turned out that purity had a negative (-) impact on the corporate image. It turned out that purity and preference had positive impacts on the love mark, while did not affect social contribution, while public interest had a negative (-) impact on that. It turned out that identification had a positive impact on the corporate image, and identification and corporate image had positive impacts on the love mark. Also, identification, corporate image and love mark had positive impacts on loyalty. It is expected that the above research result would provide practical implications for coffee shop companies' marketing techniques in the future, and further, it is judged that it would play a positive role in the quality of life of consumers who experience coffee shop companies' mecenat activity.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.89-95
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• 2017

Although the global coffee market is growing every year and the demand for coffee wrapping paper is increasing accordingly, research on the effect of PE material and PP material on the coffee aroma used in the sealant layer, which will directly contact the product, is lacking. In this study, we studied the change of aroma patterns and flavor materials by adding coffee to PP and PE pouches. In addition, we observed changes in aroma patterns depending on the temperature and the presence of the deoxidizer. As a result, it was found that the PP type packaging material was slightly better than the PE type packaging material, but the performance was hardly changed by the material. Rather, the change in the aroma pattern due to temperature was dominant rather than the material. It is ideal that refrigerated distribution ($4^{\circ}C$) is the best storage temperature and sales are done within a short period of time. Among the indicators, pyridine was the most suitable material to study and there are many data about pyridine. Therefore, it is expected that the results can be derived by using pyridine.

• Korean Journal of Environmental Agriculture
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• v.36 no.1
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• pp.22-28
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• 2017

BACKGROUND: There is very limited knowledge of the effects of biochar derived from exhausted coffee residue on metal adsorption processes. Furthermore, only limited information is available on the adsorption mechanism of copper. The aim of this study was to evaluate the absorption behaviors of copper by biochar derived from exhausted coffee residue. METHODS AND RESULTS: Biochars produced by pyrolysis of exhausted coffee residue at $300^{\circ}C$(CB300) and $600^{\circ}C$(CB600) were characterized and investigated as adsorbents for the removal of copper from aqueous solution. The results indicated that the adsorption equilibrium was achieved around 2 h and the pseudo-second-order kinetic model fit the data better than the pseudo-first-order kinetic model. The maximum Cu adsorption capacities of CB600 by Freundlich and Langmuir isotherms were higher than those of CB300. The adsorption data were well described by a Langmuir isotherm compare to Freundlich isotherm. CONCLUSION: Our results suggest that exhausted coffee residue can be used as feedstock materials to produce high quality biochar, which could be used as adsorbents to removal copper.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.348-360
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• 2011

To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4- vinylguaiacol were also contributory compounds to off-flavors.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.449-465
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• 2011

The purpose was to contribute substantially in terms of marketing strategic planning and implementation of coffee shops. Additionally, the target was set as the favorite coffee shops on the basis of the young people. Through the IPA Matrix, subdividion variable was derived and by using the variables in each quadrant, tested the variables that have significant effect on satisfaction, reuse, and recommendation intentions. The study results showed that there was a significant difference in the importance performance (IPA) difference analysis of coffee shop service quality elements and this proved that empirically, the expectations were different. Additionally, it was evident that there were statistically significant and not statistically significant elements in the relationship between service quality element and the overall satisfaction rate in each elements shown in the IPA. Through this, it was possible to provide the information on what service quality elements to focus and distribute. It was possible to understand that the ultimate goal should be satisfaction since the overall satisfaction positively affects the reuse and intention of recommendation and it was possible to re-confirm the previous studies which stated that overall satisfaction, reuse, and recommendation intentions have a positive influence.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.1
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• pp.39-48
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• 2018

The coffee silver skin is a part of coffee beans. We report that the coffee sliver skin extracts exhibited cosmetic properties of antioxidant, anti-winkle and whitening effects. The ethanol extracts of silver skin showed free radical scavenging activity up to 92.26% in $50{\mu}g/mL$, especially against DPPH radical and ABTS radical cation. The silver skin extracts showed inhibitory effects for tyrosinase activity and DOPA oxidation in a dose-dependent manner, suggesting the extracts retain for the whitening property in cosmetics. The coffee silver skin extracts effectively inhibited the elastase and collagenase. Cytotoxicity of the coffee silver skin extracts was measured by the colorimetric MTS assay. The viability of the human keratinocytes (HaCaT) treated with the coffee silver skin extracts was same as that of untreated cells, indicating the extracts are safe to human cells. Here, we suggest that the silver skin extracts of coffee bean could be a potential natural substance for anti-winkle, whitening, antioxidant properties for cosmetics.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.711-718
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• 2013

This study examined the effect of 3 evaluation factors(extraction temperature, extraction time and drinking temperature) on the 5 tastes (sour, sweet, malty, salty and bitter) of coffee. the aim of this experiment were threefold: i) to investigate the change of the 5 tastes depending on the each 3 evaluation factor ii) to examine the change of the 5 tastes depending on the extraction time, drinking temperature under fixing the group of extraction temperature iii) to research the preference for the taste of coffee depending on 3 evaluation factors. As a result, in relation to the evaluation factors, significance difference was made at the sour taste. And when extraction temperature was higher and extraction time was longer, the sour taste was felt stronger. To the contrary, when drinking temperature was lower, sour was stronger. When the extraction Temperature group was controlled, the sour and malty taste were stronger. The sour taste was stronger when drinking temperature was lower and delicate flavor was stronger when drinking temperature was higher. High preference was demonstrated at extraction temperature($98^{\circ}C$), extraction time(0 minute), drinking temperature($60^{\circ}C$) and higher malty taste.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.443-450
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• 2019

We studied to find the optimal manufacturing conditions of coffee grounds sludge RDF with oil drying method. We expanded the lab scale to pilot scale to compare the efficiency of the oil-drying equipment and The selection of the ratio of coffee grounds and oil, the setting temperature, and the temperature change and water content with time were measured. In order to analyze the characteristics of the research results, characteristics of solid fuels produced(Coffee grounds of oil-dried) by calorimeter, TGA, combustion equipment, and combustion gas measuring instrument were analyzed. As a result, the ratio of oil to coffee grounds was 4: 1, and when the setting temperature was set to $300^{\circ}C$, the water content reached 10wt.% or less within 20 minutes. ln addition, it showed high calorific value of 6,273kcal/kg. However, coffee grounds had a similar composition to wood and showed high luminance and produced a lot of CO in combustion gas. As a result, it is considered to be unsuitable for thermoelectric power plant and camping fuel, but the initial ignition speed is high and the heat generation is high, so it is considered that it can replace the fuels for current use.