• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.29 no.2
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• pp.119-140
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• 2019

Objectives: This study was based on the occurrence of a coffee roasting process-related disorder(bronchiolitis obliterans; published by NIOSH in the US) among workers exposed to chemicals called diacetyl in a coffee processing facility. Flavorings added to coffee contain diacetyl and 2,3-pentanedione, all of which are subject to exposure in a number of food manufacturing processes, including coffee roasting, grinding, and packaging. Therefore, this study aims to review the toxicity to workers related to food processing and food additive manufacturing to prevent occupational diseases. Methods: We surveyed the related literature, domestic and international references, and the status of relevant domestic and foreign professional organizations. The present situation of workers was investigated by reviewing literature on the safety and health of workers in the coffee roasting process using domestic and foreign literature and presentations. Expert advisory opinions were reflected, and experts were consulted by participating in domestic and overseas academic conferences. Results: Most of the fragrance materials for coffee were harmful and hazardous substances according to the GHS classification, and research was carried out through a second external consultation. A literature review on the measurement of air pollutant emissions from coffee roasters and the estimation of air pollutant emissions during coffee roasting examined the characteristics of pollutants emitted during coffee roasting. Conclusions: Two chemicals identified as causing bronchiolitis obliterans in the coffee roasting process are believed to explain why the disease is difficult to treat. This information can be used effectively in the future prevention of this disease. Future studies should clearly identify the potential for toxicity of alpha-diketones and the bases of OELs in relation to the occurrence of obstructive bronchiolitis, including measurement of various organic compounds and alpha-diketones from ground coffee, as well as various coffee grinds and coffee bean varieties. In particular, it is necessary to clarify the current understanding of the dose-response relationship between alpha-diketone and lung disease in workers involved in coffee roasting.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.519-527
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• 2014

This study was conducted to analyze the differences in consumer behavior of coffee product according to monthly income in franchised coffee shop's consumer in Korea. A total of 293 questionnaires were used out of the 330 that had been distributed for analysis; those that lacked reliability were excluded. Frequency, ANOVA, and Duncan's multiple range test was conducted to analyze the hypotheses of the study. The findings are summarized as follows. There were significant differences in consumer behavior with regard to seeking health, eco-friendly products, product brand, and product taste as well as preferred coffee menu and coffee consumption expenditures. High income consumers rather than low income groups showed much higher score for concerning health, concerning diet, concerning calorie, concerning instant, concerning caffeine and concerning nature, organic in coffee consumer behavior. In amount spent on purchasing coffee products according to income, low income consumers rather than high income groups had much higher financial expense burden.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.529-536
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• 2020

This study aims to provide the basic data for coffee intake and health promotion by examining the conditions in which Korean adults consume the most coffee. The study used raw data from the second year of the 7th National Health and Nutrition Examination Survey (2017), and 3,325 subjects who were 19 years of age or older and who were not missing the required values. This number used as the average amount of coffee drank per day in the past year is at least one cup. In order to identify factors that affect coffee intake, the model included general characteristics such as gender, age, household income, education level, occupation, health behaviors such as smoking, drinking, high intensity and moderate intensity exercises, walking, physical activity during work and leisure, sleep time, stress and depression. The results showed that coffee intake was lower among women than men, coffee intake was higher for people 40-64 years than people 20-39 years old, physical occupations rather than non-physical occupations, smokers rather than non-smokers, and for high stress rather than low stress in life. Subjects with these factors are considered to be at risk of excessive caffeine intake from coffee. The risk group of this study should be studied for the effect of excessive consumption of coffee on personal health.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.4
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• pp.65-75
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• 2012

The purpose of this study was to examine the relationship between the food-related lifestyle of coffee consumer and their coffee satisfaction level in an attempt to lay the foundation for successful coffee marketing strategy setting. Self-reported questionnaires were completed by 300 adults who have visited coffee shop recently in the Seoul metropolitan area. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, ANOVA, and regression. A factor analysis extracted five factors comprising food related lifestyle, which we named health-seeking (factor 1), eating-out-seeking (factor 2), taste-seeking (factor 3), economy-seeking (factor 4) and convenience-seeking (factor 5). The results of the regression analysis suggested that health-seeking, eating-out-seeking, taste-seeking lifestyle had a statistically significantly positive influences on the degree of the satisfaction. health-seeking, eating-out-seeking, taste-seeking, convenience-seeking in food-related lifestyle had statistically significantly positive influences on purchase intention. These results provide an understanding for lifestyles of coffee consumers and give an insight into differentiated marketing plans for coffee industry.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.69-78
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• 2019

We investigated coffee consumption in relation to the abdominal obesity as defined by waist circumference in Korean women aged 19~64 years, using data from the National Health and Nutrition Examination Survey 2012~2016. The participants to the study were classified according to 3-in-1 coffee consumption level (none-coffee, ${\leq}1$ time/day of 3-in-1 coffee, >1 time/day of 3-in-1 coffee) by a food frequency questionnaire. The analysis was conducted by the following age groups: <50 years and $50{\leq}$ years. The 3-in-1 coffee consumption group had significantly more smokers and more alcohol consumption frequency as compared to the none-coffee group. The energy intake from the participants in the 3-in-1 coffee consumption of ${\leq}1$ time/day of 3-in-1 coffee group, and >1 time/day of 3-in-1 coffee group were 131.2 kcal/day and 123.1 kcal/day. In the 50 years or over age group, >1 time/day of 3-in-1 coffee group was at a lower risk of abdominal obesity as defined by waist circumference, compared with the non-coffee group multivariable adjustment (OR: 0.44, 95% CI: 0.25~0.77). Our findings suggest that the 3-in-1 coffee consumption may be related to abdominal obesity as defined by waist circumference in Korean females aged 50 years or over.

• Journal of Energy Engineering
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• v.26 no.2
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• pp.39-49
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• 2017

Coffee is one of the most popular and consumed beverages in the world, which leads to a high contents of solid residue known as spent coffee grounds (SCG). As is known, coffee beans contain several classes of health related chemicals, including phenolic compounds, melanoidins, diterpenes, xanthines and carotenoids. The waste water coming out of coffee industries has high concentration of organic pollutants and is very harmful for surrounding water bodies, human health and aquatic life if discharged directly into the surface waters. Hence it is essential to treat and manage the coffee waste. Oyster shells are a waste product from mariculture that creates a major disposal problem in coastal regions of southeast Korea. In the study, the oyster shell waste was used to treat the coffee waste and its effluents. Oyster shells are calcined at $1000^{\circ}C$ for 2 h, and allowed to test the calcined CaO powder ability to inhibit the growth of bacteria in different aging coffee wastes. Calcined oyster shell powder showed anti-bacterial effect that inhibited cell growth of Escherichia coli and other bacterial forms. The antimicrobial activity of calcium oxide from oyster shell waste for biological treatment and utilization as a fertilizers with economic ecofriendly in nature.

• Food Science and Industry
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• v.53 no.4
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• pp.397-409
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• 2020

Coffee, which has spread from Ethiopia to Arabia, Europe and then to Korea, has become the most beloved beverage among today's Korean people. After liberation, instant coffee was first introduced to Korea through the U.S. military, and coffee became popular in earnest. In the 1970s, Dongsuh Foods led localization of coffee by mass-producing instant and regular coffee, and in the 1990s, coffee shops replaced teahouses. After the 1997 financial crisis, office workers made coffee on their own as companies downsized on secretarial staff, leading to a further growth in instant coffee mix market. In 1999, the first foreign brand Starbucks was introduced to Korea and the culture of takeout espresso coffee took off. As consumers' preferences of coffee constantly evolve, the demand for high-quality specialty coffee has emerged, individual roasters have grown in order to meet the demand, and a viral marketing through SNS has been used as a growth engine. In 2020, the spread of coronavirus(COVID-19) is affecting the global coffee market. As many offices, coffee shops, and restaurants practice social distancing, out-of-home sales such as coffee shops have decreased, whereas sales for a takeout coffee and home-café products have increased.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.257-269
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• 2017

Purpose: This study was conducted to evaluate the risk of metabolic factors in adults consuming 3-in-1 coffee from the 2012~2015 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: A total of 5,872 subjects (male = 2,253, female = 3,619) aged 19~64 yrs were presented with food frequency questionnaires, and they were classified according to coffee consumption level and types of coffee consumed (black coffee, ${\leq}1$ time/day of 3-in-1 coffee, > 1 and ${\leq}2$ times/day of 3-in-1 coffee, > 2 times/day of 3-in-1 coffee). Analysis was conducted by gender for age-stratified groups: 19~39 (male = 968 and female = 1,285) and 40~64 (male = 1,468, female = 2,151) yrs old. Results: Black coffee consumption was associated with a significantly higher education level and household income compared to 3-in-1 coffee consumption in both males and females. The > 2 times/day group had significantly more smokers compared to other patterns of coffee consumption in both males and females. In the 40~64 yrs age group, males and females in the > 2 times/day group had significantly lower density of micronutrients such as fiber, niacin, vitamin C, calcium, phosphorus, and potassium compared with black coffee consumption. In the 40~64 yrs age group, males (OR: 2.03, 95% CI: 1.13~3.64) in the > 2 times/day group were at a higher risk of metabolic syndrome compared with black coffee consumption after multivariable adjustment. Conclusion: We found that frequency of 3-in-1 coffee consumption may be associated with prevalence of metabolic syndrome in males aged 40~64 yrs.

• Journal of Oriental Neuropsychiatry
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• v.4 no.1
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• pp.165-179
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• 1993

This clinical study was done to investihate how the particular elements of Coffee. Effect a person's health using TODAI HEALTH INDEX as a guide. This study was performed by sampling 150 highschool boys and girls residing in WONJOO Area. The results were as follows; 1. T-scores of one-cup-a-day drinkers were almost the same as that of nondrinkers. 2. Two-cups-a day drinkers showed some noticable traits. 3. Three-cups-a-day drinkers showed significant influences. As a result of the above, it is considered that large amout of Coffee has a serious influence on mental health, while small quantity is not so bad.

• Journal of Environmental Health Sciences
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• v.24 no.2
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• pp.20-31
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• 1998

There is a need for waste recycling. This study was carried out to investigate removal efficiency of TCE in water treatment with adsorbent made from coffee grounds which obtained after extraction of coffee through hot water. The removal of TCE in synthetic Waste water using adsorbents was examined varying dose, concentration and temperature on a laboratory scale. The results were as followed 1. As much as 95% TCE remogal was possible with adsorbent made from coffee grounds at an adsorbent dose over 2.5 g/l under the test conditions. 2. The removal rate of TCE was propotional to weight of adsorbent made from coffee grounds (0.025, 0.1, 0.3, 0.5 g). 3. In the effect of temperature, as temperature of wastewater was high, the rate of removal was increased. 4. Iodine number (865 mg/g) of adsorbent made from coffee grounds was not higher than that (1123 mg/g) of adsorbent made from coconut. But, in considering adsorption capacity, Iodine number was inapplicable to adsorbent made from coffee grounds. 5. Generally, Freundlich's equation applies to adsorption in wastewater. In case of TCE, slope (1/n) was 0.83, 1.06 and intercept (k) was 456.18, 405.19 at 150, 300 ppb respectively (average r=0.904, 0.933).