• 한국조리학회지
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• 제23권4호
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• 식품산업과 영양
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• 제19권2호
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• pp.7-13
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• 2014

• 문화기술의 융합
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• 제8권3호
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• pp.183-189
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• 2022

COVID-19는 커피산업에도 영향을 주고 있다. 이에 새로운 소비 트렌드인 언택트 소비가 증가하고 있으며 언택트 소비를 대표하는 온라인 채널과 배달 어플리케이션을 활용한 소비가 일상화되고 있다. 커피산업에서도 최소한의 접촉만으로 주문이 가능한 드라이브스루, 스마트오더 시스템을 갖춘 커피전문점의 이용이 증가하고 있다. 그러나 언택트 서비스의 대부분이 프랜차이즈에서 선점하고 있는 반면, 개인 커피전문점에서는 차별화된 서비스로 고객과 소통하며 직접서비스를 제공하는 매장들이 많다. COVID-19 감염의 장기화와 함께 전염병으로부터 자유로울 수 없는 현시대의 커피전문점에서는 배달서비스에 대한 고민을 하지 않을 수 없다. 이에 본 연구는 커피배달 서비스에 영향을 미치는 요소들을 분석하였다. 연구결과 COVID-19의 영향으로 커피배달 서비스와 함께 정기배달 서비스 또한 증가하였다. 커피를 다양한 방법으로 즐기고자 하는 소비자들의 홈 카페 이용 증가로 정기배달 서비스가 커피배달 서비스에 중심적인 역할을 하게 될 것이다.

• 한국조리학회지
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• 제23권5호
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• pp.1-11
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• 2017

The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

• 대한지역사회영양학회지
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• 제16권4호
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• pp.511-524
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• 2011

The purposes of this study was to investigate importance and performance for coffee quality attributes in Korean and Chinese university students by 3 types of coffee; coffee in coffee houses, coffee in vending machines and canned/bottled coffee. Survey was done for 360 students in Daejeon with developed questionnaires including general information, favorite type of coffee and 15 quality attributes of coffee. Finally, data from 168 Korean and 126 Chinese university students was used for statistical analysis by SPSS 18.0 package program. Results of this study were as follows: for favorite type of coffee, the rates of coffee in coffee houses, coffee in vending machines and canned/bottled coffee were 43.0% 34.8% and 22.2% in Korean students and 8.7%, 78.0%, and 12.2% in Chinese students, respectively. Comparing Chinese students and Korean students showed higher importance for several quality attributes of coffee in coffee house (p < 0.05), but lower importance for most quality-attributes of coffee in vending machine (p < 0.05) and canned/bottled coffee (p < 0.05). According to importance and performance analysis, strategies for increasing satisfaction were to improve 'price' of canned/bottled coffee in Korean students, and 'taste', 'volume', 'concentration' and 'variety' of canned/bottled coffee and 'freshness' of coffee in vending machine in Chinese students. These results suggested that differentiated marketing plans between Korean and Chinese university students should be needed in coffee industry.

• Journal of Applied Biological Chemistry
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• 제63권1호
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• pp.83-87
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• 2020

발효식품은 장 건강을 포함하여 건강상의 이로운점을 제공하는 건강기능식품으로 인식되고 있다. 따라서 본 연구는 Lactobacillus plantarum과 Bacillus amyloliquefaciens로 발효 된 커피원두가 건강한 사람의 장내미생물 생태에 미치는 영향을 조사하였다. 커피원두를 발효하여 플라보노이드와 폴리페놀과 같은 이로운 물질이 증가하였다. 또한 발효커피의 섭취로 인해 유의한 장내 미생물생태 및 물질대사 변화가 관찰되지 않았지만, 섬유소 분해 및 단쇄지방산을 생성하는 유익한 미생물이 증가하였다. 본 연구 결과는 발효커피 섭취로인해 장내미생물생태 및 물질대사를 유지하면서 유익한 미생물이 증가하였음을 확인하였다.

• 한국경제지리학회지
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• 제20권4호
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• pp.503-521
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• 2017

세계 커피 시장에서 지속 가능한 커피 인증 프로그램을 적용한 원두 수요는 지속적으로 증가하고 있다. 이와 같은 글로벌 커피산업의 동향처럼 최근 베트남의 지속 가능한 커피 인증 프로그램 도입이 크게 증가하고 있다. 그러나 베트남의 커피 인증 프로그램은 비나카페라는 단일 국영기업에 의해 주도적으로 도입되고 있다는 점에서 다른 국가의 커피 인증 프로그램과 차별된다. 특히, 비나카페의 폐쇄적 의사결정구조는 베트남의 지속 가능한 인증 커피 프로그램 도입에 따른 경제적 파급 효과에 장애가 되었다. 따라서 본 연구의 목적은 비나카페를 사례로 베트남의 지속 가능한 커피 인증 프로그램 도입에 따른 커피산업의 가치사슬의 변화와 그 한계를 고찰하고자 한다. 이를 위해 본 연구는 1)베트남 중부고원지역의 커피산업 성장 과정에서 나타난 비나카페의 역할을 분석하고, 2) 비나카페에 의해 주도된 지속 가능한 커피 인증 프로그램 도입에 따른 변화를 분석하고, 3) 이에 따른 한계점을 고찰하고자 했다. 연구 결과, 비나카페 자회사에 속한 농가는 지속 가능한 커피 생산을 위해 인증 커피의 환경 기준 가이드라인을 준수하면서 기존 일반 커피 생산 비용에서 환경 비용을 추가적으로 지불하며, 비나카페 자회사는 인증 커피 생산 과정에서 발생하는 추가 환경 비용을 농가에 일부 지원한다. 그러나 모기업이 자회사로부터 인증 커피를 일반 커피 가격으로 구매함으로써 자회사는 모기업으로부터 인증 커피에 대한 프리미엄을 보장받지 못했다. 따라서 자회사는 인증 커피 프리미엄에 따른 손실을 상쇄하기 위해 농가에 환경 비용을 다른 형태로 전가함으로써 실질적으로 농가 역시 인증 커피 생산에 따른 프리미엄을 보장 받지 못해 인증 커피 생산에 따른 최종 손실은 농가가 부담해야 하는 결과가 나타났다.

• 한국식생활문화학회지
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• 제30권2호
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• pp.182-189
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• 2015

This study assessed the effect of color marketing in the RTD coffee industry in Korea. In order to investigate the effect of color marketing, this study measured the characteristics of color marketing as well as brand image and attitude in accordance with behavioral intention to purchase. Data were collected using questionnaires, and a total of 310 questionnaires were distributed with 298 entered for data analysis. Frequency analysis, factor analysis, correlation, and multiple regression analysis were tested using SPSS. A total of seven factors were extracted, including brand attitude, purchase intention, association, identification, brand awareness, symbolism, and attention. Significances were found between brand awareness and identification (p<0.001) and attention (p<0.001). In the relationship between characteristics of colors and brand attitude, significances were found in identification (p<0.001), attention (p<0.001), and association (p<0.001). Further, brand attitude and brand awareness had a significant positive effect on purchasing intention of RTD coffee. Results of this study suggested that color marketing is a good marketing tool to persuade potential consumers to purchase RTD coffee based on brand attitude and brand awareness.

• 한국실내디자인학회논문집
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• 제14권2호
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• pp.128-134
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• 2005

This dissertation is about a study on the space planning of take-out coffee shops grouped by type. The classification is based primarily on stand-alone shop, which runs independently, and shop in shop, located inside of another shop with different industry. And its subdivision is characterize by 3 types: Combination type has not only space to enjoy coffee as we can usually see in conventional coffee shops, but also a counter where take-out coffee is served. Separation type has space for drinking coffee and an external booth for easy buy. Booth type is a booth itself or driving (cruising) booth. In conclusion, some take-out coffee shop are exampled and space analysis is made with analytic tools, such as people of preference, location evaluation, functional space division, dimension per person, and planning of traffic line.

• Journal of the Korean Wood Science and Technology
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• 제34권5호
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• pp.52-58
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• 2006

Coffee chaff for manufacturing of the 6 mm thick cement-bonded boards was obtained from a coffee processing industry at Omuo-Ekiti, in Ekiti State, Nigeria. Boards were produced with three levels of cement to coffee chaff ratio of 1.5:1, 2.5:1 and 3.5:1; and at three levels of mixing curing reagent of 2.0%, 2.5% and 3.0%. Three dimensional properties of thickness swelling (TS), water absorption (WA) and linear expansion (LE) were investigated after 48 hours immersion in water. The mean values obtained for TS, WA and LE ranged from 0.46% to 1.47%, from 11.52% to 24.00%, from 0.19% to 0.35%, respectively. The most dimensionally stable boards were produced at the highest mixing levels of curing reagent and cement to coffee chaff ratio of 3.0% and 3.5:1, respectively. The coffee chaff is suitable as raw material for the manufacture of cement-bonded composites and it would be able to stimulate and activate the use of other agro-byproducts for the manufacture of value-added panels.