• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.441-447
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• 1999

Changes in flavor characteristics of roasted coffee in 6 package models during storage were investigated by GC/MS analysis and sensory evaluation to establish the criteria of the shelf-life of the roasted coffee in three flavor quality-'fresh', 'satisfying' and 'minimally acceptable' levels. In direct headspace method of GC/MS, 47 volatile compounds were analyzed and the light volatile compounds were reduced sharply at initial stage of storage and faster in the package with air. The correlation between % retention of 2,3-butanedione and overall aroma of roasted coffee showed good linear-relation, of which correlation coefficient (R) were from 0.999 to 0.904 depending on package models, indicating that 2,3-butanedione would be an index chemical for evaluating the freshness of roasted coffee. In sensory evaluation of 6 package models during storage, roasted whole beans (RB) and roasted and ground (RG) coffee in air-package were preserved in 'fresh quality' for $0.5{\sim}1$ week, 'satisfying quality' for $2{\sim}3$ weeks and 'minimally acceptable quality' for 12 weeks, while roasted whole beans in valve-package and roasted and ground coffees in vacuum-package, nitrogen-package and oxygen absorbent-package were preserved in 'fresh quality' for $2{\sim}4$ weeks, 'satisfying quality' for $12{\sim}24$ weeks and 'minimally acceptable quality' for 52 weeks. The oxygen absorbent-package was slightly less effective than other three methods.

• Journal of Distribution Science
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• v.14 no.12
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• pp.43-51
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• 2016

Purpose - The purpose of this paper is to discuss success factors behind ATO distribution channels by examining successful partnerships between producers and alternative trading organizations (ATOs). Research design, data, and methodology - This is a case study, an analytical approach, which illustrates how the partnership between producers and ATOs has strengthened the fair trade and the performance of participants in the trade based on the example of the trading relationship between Beautiful Coffee, an alternative trading organization dealing coffee related products, and the coffee cooperative union (CCU), a coffee producing cooperative in Gulmi, Nepal. Results - Beautiful Coffee in the partnership with HELVETAS empowered small coffee farmers by a successful institutionalization of CCU that consolidated the distribution channel to be more efficient. Also, Beautiful Coffee and its partnership with KOICA have tried to increase productivity and quality of coffee beans. Conclusions - The case of Beautiful Coffee demonstrates that the partnership between producers and alternative trading organizations (ATOs) has benefited the fair trade partners. In other words, Beautiful Coffee's partnerships with a NGO working in the local producing area, HELVETAS, and a government aid agency, KOICA could strengthen the relationship between the producers and the ATO, and thus contributes to the whole distribution channel.

• Journal of Distribution Science
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• v.10 no.4
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• pp.21-28
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• 2012

While recent economic stagnation has left consumers dispirited, rapid growth has been seen in the domestic coffee industry recently. With the growth in coffee consumption, a tremendous increase in the number of specialty coffee shops has been seen in the domestic coffee market. The expectation that markets specializing in coffee will continue to grow for a long time will cause existing enterprises to expand their shops and increase the rate of entry of new shops. Intense competition in the domestic coffee market will force companies to create a competitive advantage through differentiated marketing strategies. This paper focuses on how the shopping value and repatronage intention of customers using coffee shops is affected by service quality. Moreover, this paper intends to examine the service quality that is critical for the successful management of relationships and the values that are important to consumers. For these purposes, the discriminative effect of service quality on shopping value was analyzed and the effect of utilitarian and hedonic value on repatronage intention was reviewed. The results of this study are detailed below. First, interaction and outcome quality can positively affect the hedonic value, whereas environment quality is not meaningful for utilitarian value. Considering the relative effect on utilitarian value outcome, the effect of outcome quality is greater than that of interaction. This result shows that the role of outcome quality is most important for improving utilitarian value. Second, outcome and environment quality positively affect hedonic value; however, interaction quality does not meaningfully increase hedonic value. These results indicate that customers recognize hedonic value on the basis of their evaluation of the service outcomes and the background to delivery service. In particular, it was revealed that the relative effect of outcome quality on hedonic value is greater than that of environment quality. Third, both utilitarian value and hedonic value had a positive effect on repatronage intention. The relative influence of the hedonic value is that the shopping value affects the repatronage intention more than the utilitarian value. These results mean that customers recognize coffee shops as spaces for satisfying utilitarian and hedonic values, and they place more importance on the benefits of the emotional experience than functional needs. Finally, this study suggests that output quality is more important than other service factors, and the results of this paper give some implications to the coffee shop industry that customers seek utilitarian needs based on economic value and place more weight on hedonic value, such as that offered by relationship media.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• The Journal of the Korea Contents Association
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• v.17 no.8
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• pp.338-350
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• 2017

The Gangneung coffee festival which started over escaping from the existing Sunrise Festival and Dano Festival of Gangneung has marked the 8th anniversary in 2016. Therefore, as the purpose of this study, an effect of service quality, perceived value, satisfaction, and loyalty of participants in the coffee festival was investigated through a structural equating model to prepare the system that can reinforce the Gangneung Coffee Festival's young and bright image escaping from the traditional city of many artists so that it can develop into the representative festival of Korea. This study was performed through a survey focusing on 623 tourists who visited the 2016 Gangneung Coffee festival events. The results in the study are summarized as follow: First, the service quality was classified into 3 factors of the festival programs and image, festival sites and food, and festival information and staffs. The reliability analysis has found that the 3 factors all show high reliability of more than 0.8. Second, the service quality of the festival has a significant effect on perceived value, satisfaction, and loyalty, except for some items. Third, the perceived value has found to have a significant effect on only satisfaction about the effect of it on satisfaction and loyalty. Fourth, satisfaction with the festival has found to have a significant effect on loyalty. Suggesting implications from the above results in the study, killer contents that can create a culture street of coffee through various programs of the Gangneung Coffee Festival and reinforce the possibility of the coffee city should be secured. And experience factors to make tourists watch, touch, and feel coffee are needed.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.703-711
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• 2009

Arabica coffee is classified for trading according to the New York Board of Trade(NYBOT) green coffee classification. NYBOT's grading system is based on classification derived from a defect count on a 300 g sample. In the present study, green and roasted coffees were investigated for possible correlations between the content of defective beans and sensory characteristics. Sensory evaluation was performed by expert tasters used by the Specialty Coffee Association of America(SCAA) cupping method. For green coffee, the percentage of defective beans increased. as the coffee grade decreased. Black and sour beans were not found in the NY2 grade coffee out of all natural, pulped natural, and washed coffee samples. Sour and insect damage were found in more natural coffee samples as the green coffee grade decreased. Green and broken beans were found in more washed coffee samples as the green coffee grade decreased. Flavor, clean, uniformity, aftertaste, and overall sensory characteristics were significantly different among the NY2, NY3/4 and NY4/5 grade coffee in all natural, pulped natural and washed coffee samples. The natural coffee in the NY2 sample presented the highest body characteristic. The pulped natural coffee in the NY2 sample presented the highest sweetness and balance characteristics. The washed coffee in the NY2 sample presented the highest acidity and flavor characteristics. In conclusion, the percentage of defective beans increased as sensory characteristics decreased.

• The Korean Journal of Franchise Management
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• v.8 no.1
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• pp.31-41
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• 2017

Purpose - As the domestic coffee market is rapidly growing and competition is intensifying, coffee shops need to establish a marketing strategy that grasps the needs and desires of consumers in order to secure a competitive advantage in terms of survival. From this point of view, this study suggests what choice attributes consumers consider when visiting coffee shops, and analyzes the effect of customer choice attributes on franchise and private coffee shops using fsQCA. Research design, data, and methodology - In the present study, we tried to understand the effect of the combination of choice attribute on satisfaction by the type of coffee shop based on the complex system theory, while studying the existing coffee shop choice attribute focuses on the causal relationship. FsQCA is a complementary analytical method between quantitative and qualitative research, and is a method for effectively analyzing the complex combination of causal variables. Result - The results of the study are as follows. First, cleanliness was found to be the most important factor in determining coffee quality, which is the most important factor affecting customer satisfaction. Second, customers who prefer franchise coffee shops seem to be most concerned about atmosphere, menu, cleanliness and price. On the other hand, customers who prefer private coffee shops consider image the most important. Conclusions - The implications of this study are as follows. Overall, coffee shops should manage cleanliness basically regardless of the type of store, but they should manage the choice attributes differently depending on the type of coffee shop. Franchise coffee shops will be able to increase the level of store satisfaction by systematically managing the store atmosphere, menu, cleanliness, and price according to the manual using the advantages of the franchise system. On the other hand, unlike the franchise coffee shops, private coffee shops can operate autonomous stores, so customers can use various marketing mixes to enhance their store image.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.111-117
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• 2017

The purpose of this study was to investigate the effects of emotional-utilitarian motivation on coffee shop selection attribution. Based on a total of 276 samples obtained from empirical research, the results of the survey were analyzed by using SPSS 22.0. The results of this study were as follows. Firstly, the results of exploratory factor analysis of coffee shop selection attribution emphasized service, coffee quality, diversity of menu, atmosphere, convenience, and price. Secondly, the customers showed higher emotional motivation than utilitarian motivation. Thirdly, emotional motivation had a significant effect on perception of 'service', 'coffee quality', and 'atmosphere'. On the other hand, utilitarian motivation had a significant effect on 'service', 'diversity of menu', 'convenience', and 'price'.

• 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.

• The Journal of the Korea Contents Association
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• v.21 no.8
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• pp.108-122
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• 2021

The purpose of this paper is to examine the impact of servicescape on perceived service quality, service satisfaction and to verify causal relationships between servicescape, technical service quality, functional service quality, service satisfaction, and service loyalty in coffee shop franchises. An online survey was conducted to collect the data from the actual service customers of coffee shop franchises. An analysis of structural equation modeling was performed using AMOS 24.0 and SPSS 24.0 to test the research hypotheses. The results of the study are as follows: first, servicescape has positive influence on technical service quality and functional service quality except for service satisfaction. Second, both technical service quality and functional service quality have positive influence on service satisfaction. Finally, service satisfaction has a strong effect on service loyalty. This paper finds that it is more appropriate to model the servicescape as a separate construct which precedes both functional service quality and technical service quality. Servicescape in the coffee shop service has the influence on shaping service quality perceptions and their subsequent impact on service satisfaction and service loyalty.