• Proceedings of the Korean Society of Computer Information Conference
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• 2018.01a
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• pp.205-206
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• 2018

오늘날 인터넷 대중화로 다양한 분야에 걸쳐 누구나 쉽게 정보 공유가 가능한 환경 속에 살고 있다. 최근 모바일 기기들의 확산으로 커피전문점 방문 할 때 정보검색의 영향력이 커짐에 따라 인터넷 후기 등이 작성되어 있는 블로그는 목적지 선택에 많은 영향을 미치고 있다. 본 연구에서는 정보검색을 포함한 기존의 커피전문점의 선택속성의 커피전문점의 만족도와의 관계를 살펴보고자 하였다. 정보검색을 통해 방문한 적이 있는 커피전문점 방문자를 대상으로 176개의 설문지를 회수 하였고, SPSS 18.0를 이용하여 분석하였다. 본 연구에서는 정보검색 일치성을 포함한 커피전문점의 기존의 선택속성들을 독립변수로 두고, 커피전문점의 추천도를 종속변수로 두어 회귀분석을 실시하였다. 분석결과, 정보검색을 통해 커피전문점 방문시 '분위기와 정보검색결과의 일치성', '일반적 선택속성', '커피의 맛', '주차 편리성' 요인이 추천에 유의한 영향을 미치는 것으로 나타났다.

• Food Science and Preservation
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• v.18 no.1
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• pp.33-38
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• 2011

We investigated the quality characteristics of cookies prepared after addition of various concentrations of used coffee grounds (0%, 1%, 3%, and 5%, all w/w) as a substitute for flour. As coffee grounds concentration rose, decrease in the pH of cookie dough was evident. In terms the water-holding capacity of dough, cookies prepared 3% (w/w) coffee grounds yielded the highest value. With an increase in coffee grounds concentration, the color a value rose, but the L and b values fell. The gelatinization temperature became higher, but both peak viscosity and 15 min-height values declined. The spread and loss ratios decreased but the leavening rate rose significantly with elevation of coffee grounds concentration. The hardness of cookies rose but slightly, as coffee grounds concentration rose. Upon sensory evaluation of all of appearance, flavor, and overall preference, cookies prepared with addition of used coffee grounds were superior to those without grounds, whereas those prepared using 1%-3%(w/w) coffee grounds showed the highest overall acceptability. Thus cookies made using coffee grounds can be economically competitive. In addition, the ingredients of coffee powder and used coffee grounds were shown to be very similar, except that coffee grounds contain 15-fold less caffeine than dose coffee powder. As health concerns are popular today, the use of coffee grounds to manufacture processed food may be acceptable.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.211-230
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• 2013

The purpose of this study was to investigate importance and performance about the quality attributes of bean coffee and instant coffee for the Koreans and the Mongolians. The survey was conducted in Seoul and Gyeonggi Province, Korea and in Ulaanbaatar, Mongolia from April to May, 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, and 253 and 250 copies were collected from the Koreans and the Mongolians, respectively, for statistical analyses. For the importance-performance analysis(IPA), 14 quality attributes of bean coffee and instant coffee were investigated. The main results of this study were as follows. In the importance and performance comparison about the bean coffee quality, taste, aroma, quantity, price, hygiene, freshness and shelf life were more important to the Koreans than to the Mongolians. On the other hand, nutrition and ingredient were regarded as more important attributes for the Mongolians. Also, price, nutrition, temperature and ingredient were better performance to the Mongolians than to the Koreans. In the importance and performance comparison about the instant coffee quality, quantity and price were more important to the Koreans than to the Mongolians. However, nutrition and temperature were more important to the Mongolians. Moreover, nutrition, temperature, variety and freshness were better performance to the Mongolians than to the Koreans. According to the IPA results of 14 quality attributes of bean coffee, the selection attributes with high importance but low performance were price and shelf life for the Koreans, while nutrition, hygiene and ingredient for the Mongolians. For instant coffee, the selection attributes with high importance but low performance were hygiene and concentration for the Koreans, while concentration and ingredient for the Mongolians.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.723-728
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• 2014

The physicochemical characteristics of coffees extracted using 7 different extraction methods were investigated. The pH values of coffees extracted via different extraction methods ranged from 5.26 to 5.54, and coffee extracted by Ibrik had the highest pH among all samples. The soluble solid content and titratable acidity of coffee extracted using an Espresso machine were significantly higher than those obtained using other extraction methods. Furthermore, the total phenol and caffeine contents of coffee extracted using an Espresso machine were 6.46 and 2.65 mg/mL, respectively. In regard to color, the $L^*$, $a^*$ and $b^*$ values of coffee extracted via different extraction methods were in the ranges of 0.81-38.94, 4.49-37.75, and 0.71-66.42, respectively. In regard to the phenolic compounds, the chlorogenic acid, caffeic acid and ferulic acid contents of coffee extracted using an Espresso machine were higher than those obtained by other extraction methods at 0.15 mg/mL, $0.075{\mu}g/{\mu}L$, and $0.019{\mu}g/{\mu}L$, respectively.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.1-14
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• 2024

As awareness of environmental issues continues to grow, there is an escalating demand for recycling and repurposing byproducts of agricultural and food production processes and their conversion to high-value products. Coffee is the most widely consumed beverage globally; during coffee beverage processing and consumption, byproducts such as coffee silverskin (CS), spent coffee grounds (SCGs), and oil are generated. Despite containing beneficial materials such as cellulose, hemicellulose, lignin, lipids, and bioactive substances, these byproducts are typically discarded in landfills or incinerated. The utilization of CS, SCGs, and oil in the development of packaging materials holds significant potentials toward the realization of a sustainable society. To this end, considerable research efforts have been dedicated to the development of high-value materials derived from coffee byproducts, including functional fillers, polymer composites, and biodegradable polymers. Notably, CS and SCGs have been employed as functional fillers in polymer composites. Additionally, lipids extracted from SCGs have been used as plasticizers for polymers and cultured with microorganisms to produce biodegradable polymers. This review focuses on the research and development of polymer/CS and polymer/SCG composites as well as cellulose extraction and utilization from CS and SCGs and its applications, oil extraction from SCGs, and cultivation with microorganisms using extracted oil for polyhydroxyalkanoates(PHA) production.

• Vending industry
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• v.7 no.1 s.19
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• pp.88-89
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• 2007

최근 베트남의 경제성장은 실로 눈부실 지경이다. 2000년 이후 연평균 7.6%의 성장률이 계속되고 있어 우리나라의 고도 성장기를 연상케 한다. 2007년 1월 150번째 WTO에 가입한 베트남은 마치 중국의 성공을 벤치마킹한 성장패턴을 보이고 있다. 충부한 자본과 노동력을 자원으로 고속성장을 해나가는 베트남 경제의 잠재력은 무궁무진하다 할 수 있다. 이런 베트남 시장에서 자판기 분야 역시 관심을 가질 만하다. 베트남 경제의 거침없는 성장은 자판기 산업의 높은 잠재 성장가능성 역시 예상케 한다. 특히 베트남의 경제인구의 60%이상이 30대 이하인 점은 감안한다면 자판기 문화가 빠른 시간 안에 형성 발전이 가능하다 할 수 있다. 게다가 베트남은 세계 2위의 커피수출 이다. 우리나라에서 가장 많이 인스턴트커피를 수입하는 나라가 베트남이며 자판기 커피에 쓰이는 원료의 대부분이 베트남 커피이다. 저기 커피시장을 꽉 잡고 있다 할 정도로 많은 생산수출을 진행하는 것이 베트남 커피 시장의 특징이다. 생산이 이처럼 많이 이루어지다 보니 자국내 커피음용 문화가 일상화되어 있다. 마치 물마시듯 커피를 마시는 문화가 형성되어 있다. 이런 점에서 본다면 커피자판기 분야의 큰 시장 확대의 여지 역시 크다 할 수 있다. 베트남의 자판기 시장 잠재력을 제대로 파악하기 위해서는 베트남 커피 산업의 현황과 문화를 제대로 아는 일이 중요하다. 국정홍보처 국정브리핑에서 제공한 '베트남에 가면 커피의 진실이 보인다'는 기사는 이런 니즈를 충족시키는데 있어 큰 도움이 된다. 자료 제공에 적극 협조를 해 준 국정홍보처 정책뉴스팀에 감사의 말씀을 전하며, 관련 기사 전문을 게재했다.

• Journal of Nutrition and Health
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• v.52 no.4
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• pp.369-382
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• 2019

Purpose: We evaluate the influence of the types of coffee beverage on obesity and abdominal obesity in Korean adults who were aged 19 years or over by using the 2013 ~ 2016 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: Specific questions were asked about frequency of coffee intake, the type of coffee beverage, the addition of milk and/or sugar to coffee by using the food frequency questionnaire of the 2013 ~ 2016 KNHANES. Results: We found that coffee intake increased the prevalence of obesity and abdominal obesity. After multivariable adjustment, coffee consumption increased the risk of obesity by 1.30 (95% CI: 1.08 ~ 1.57) in the group that drank coffee twice a day, and 1.33 (95% CI: 1.11 ~ 1.60) in the people who drank coffee ${\geq}3$ times a day as compared to that of the non-coffee intake group. The risk of abdominal obesity increased to 1.27 (95% CI: 1.02 ~ 1.57) in the < 1 time/day coffee drinking group, 1.34 (95% CI: 1.08 ~ 1.66) in the 1 time/day coffee drinking group, 1.35 (95% CI: 1.09 ~ 1.67) in the 2 times/day coffee drinking group, and 1.40 (95% CI: 1.14 ~ 1.72) in the ${\geq}3$ times/day coffee drinking group as compared to that of the non-coffee drinking group. The influence of black coffee intake was different according to gender: males showed a high prevalence of abdominal obesity and females showed a high prevalence of obesity. Mixed coffee consumption increased the risk of obesity and abdominal obesity by more than 34% in men who consumed coffee more than 3 times a day and in women who consumed coffee more than 2 times per day. Conclusions: We found that coffee intake, regardless of the type of coffee, increased the prevalence of obesity and abdominal obesity. It is necessary to refrain from drinking coffee to prevent obesity.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.275-282
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• 2020

Social interest on high-quality specialty coffee is increased due to customers' growing experience upon coffee and recent change of coffee culture, which is taking one step further from putting emphasis on not just price and quality but also psychological satisfaction. As a culture of drinking coffee and giving much value on its taste and flavor, a number of customers increasingly demand coffee which is probable to suit one's taste. Likewise, the number of specialty coffee shops is increasing with growing qualities of their coffee. Therefore, the purpose of this study is to analyze the main attributes of specialty coffee and to build a marketing system for specialty coffee shops. The text mining on domestic web portal sites by online big-data analysis is used to extract components of properties of specialty coffee and analyze the degree of how the elements affect the properties. According to the result of the study, words related to coffee taste, coffee beans and baristas were found to play a central role in the properties of specialty coffee.

• Journal of the Economic Geographical Society of Korea
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• v.19 no.2
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• pp.343-359
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• 2016

The coffee price from the farm-gate level has been quite unstable in recent years because of the expansion of coffee cultivation, and the volatility of coffee price in the world market. The preference toward consumer's sustainable coffee has influenced on the coffee purchase by the world major coffee companies. With this background, Vietnam began to follow the trend of sustainable coffee cultivation by the major coffee export companies which cooperate with some certification authorities. However, a proposed program called 'Sustainable Coffee Program' in 2012 was initiated as public-private cooperation. This study attempts to examine how the program was initiated, and which organizations were involved in practice level, and what the program have achieved for sustainability. Finally, non-participant group was also considered on how they have been influenced from the existence of the 'sustainable coffee program' in direct and indirect manners.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1182-1189
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• 2012

The purpose of this study was to analyze university student' perception of the price of coffee shops using price sensitivity measurements. The questionnaires were distributed to 640 university students in Changwon, Korea from March 13 to April 8, 2011. A total 571 were used for the final analysis, which excluded improperly-completed questionnaires. The results of this study were as follows. Indifference prices (IDPs) were \2,200 for on-campus coffee shops and \2,850 for off-campus coffee shops. The optimum price points (OPP) were \2,300 for on-campus coffee shops and \2,850 for off-campus coffee shops. The price stress range (PSR) was \100 (\2,200~2,300) for on-campus coffee shops and \0 (\2,850~2,850) for off-campus coffee shops. The point of marginal cheapness (PMC) was \1,100 for on-campus coffee shops and \1,500 for off-campus coffee shops, whereas the point of marginal expensiveness (PME) was \3,600 for on-campus coffee shops and \4,100 for off-campus coffee shops. The ranges of acceptable prices (RAP) were \2,500 (\1,100~3,600) for on-campus coffee shops and \2,600 (\1,500~4,100) for off-campus coffee shops. On the basis of IDP percentage, university students were more sensitive to off-campus coffee shops than on-campus coffee shops. In contrast, on the basis of PSR and RAP, university students were more sensitive to on-campus coffee shops than off-campus coffee shops. Therefore, the price increase for an americano should be recommended to be from \1,100 to \3,600 for on-campus coffee shops and from \1,500 to \4,100 for off-campus coffee shops. The manager of on-campus coffee shops should be careful when increasing the prices, and the manager of off-campus coffee shops should make it possible for customers to perceive service quality.