• Culinary science and hospitality research
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• v.24 no.2
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• pp.1-7
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• 2018

This study aims to find what attributes of consumer satisfaction are more important when consumers choose coffee shops. Factors when customers choose coffee shops that are considered to be more crucial, such as taste, price, brand, and atmosphere, were tested and also relations between satisfaction and revisit were studied. As a result, factors as 'taste', 'price', 'brand', and 'atmosphere' were found to significantly affect satisfaction; in addition, the path that satisfaction leads to revisit was found to be significant. However, consumers' coffee shop selection attributes differed depending on their psychological consumption value. The path-coefficients from taste and price to satisfaction were more significant in the function-oriented group, meanwhile the path-coefficient from brand to satisfaction was significant in the emotion-oriented group (+) and the function-oriented group (-). The results of this study suggest attributes of selecting coffee shops and provide meaningful implications of consumer value when they choose the attributes.

• Journal of Digital Convergence
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• v.11 no.11
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• pp.289-304
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• 2013

In Korea the consumption of coffee has been continuously increased last 10 years. During the period the market size and the numbers of the coffee shop also has been expanded dramatically. The purpose of this study was to examine whether the consumer's selection attributes of coffee shop affect the revisit intention of coffee shop and the brand trust had moderating effects between consumption attributes and revisit intention. Also it was analyzed whether there were statistic differences according to the demographic characteristics. For this study the survey was conducted on Seoul City and Kyeongki-do province and 600 questionnaires were distributed and 480 were collected and 470 samples were analyzed. The results of this study were as follows. All the factors of the consumer's consumption attributes of coffee shop had affected the revisit intention. And the factors of brand trust had moderating effects on revisit intention. There were statistic difference by gender for the additional services and there were also statistic difference according to the age group for the new technology environmental service of the inside of coffee shop. The implications of this study were the selection attributes of coffee shop were diverse and the brand trust were considered significant and the consumer's preferences were different according demographic characteristics such as gender, age, and incomes.

• Korean Institute of Interior Design Journal
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• v.20 no.4
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• pp.118-125
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• 2011

Despite the recent economic depression, the beverage industry is becoming as big as the bakery industry, reaching 3 trillion in scale. With the national income exceeding twenty thousand dollars, the consumption of coffee has greatly risen, of which professionals say that the coffee craze is only in the beginning stage. With this growth, the number of coffee shops is also increasing, and in order to increase competitiveness and to secure profit in the market economy, design marketing is being perceived as a very important factor. By examining domestic coffee shops and their space design, and deducting their marketing strategies and expressive elements of space design through SWOT analysis and 4P analysis, this research aims to analyze domestic coffee houses and their marketing strategies by case studies. This research shows how important expressive elements are through comparison of the various expressive elements of space design used in the individual types of coffee houses. Future research might investigate in depth about each element and their adequateness for the space types.

• Journal of the Korean institute of surface engineering
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• v.54 no.4
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• pp.209-214
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• 2021

As coffee consumption per person increases annually to 323 cups in 2018, treating the spent coffee ground has arisen because spent coffee ground results in soil and air pollution. The demands of air purification filters are increasing more and more because the air pollution due to the fine dust has become worse. The spent coffee grounds had a porous structure, however, the pore was blocked by organic oil compounds. Electrocoagulation, which is one of the electrochemical methods, has the potential to remove the organic compounds. The surface area of spent coffee grounds increased effectively after the electrocoagulation treatment, and surface morphology and surface area were confirmed using SEM and BET, respectively. Using the FT-IR, both the spent coffee grounds and the electrocoagulated spent coffee grounds were characterized. The filter characteristics were examined by the adsorption test using formaldehyde, one of the air pollutants.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.264-267
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• 2023

The circular economy approach in the coffee supply chain promotes a more sustainable, environmentally friendly, and socially responsible coffee industry. It aims to reduce the environmental impact of coffee production and consumption while ensuring the long-term viability of coffee farming communities and ecosystems. However, there are many challenges in the traditional circular economy coffee supply chain. Hence, this paper undertakes a comparative analysis between the traditional circular economy coffee supply chain and its integration with blockchain. As a result, we display the benefits of incorporating blockchain technology into the conventional circular economy framework of the coffee supply chain. Additionally, this integration promises to overcome the challenges in the traditional circular economy coffee supply chain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.630-638
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• 2017

Metabolic syndrome is associated with risk of developing cardiovascular disease and type 2 diabetes, and incidence of metabolic syndrome is showing an increasing trend. Recently, coffee intake is argued to have an effect on the gut-brain axis, and it is widely recognized has being associated with many beneficial effects, including those related to metabolic imbalance. However, it is essential to understand how the dietary aspects of coffee intake and type of coffee intake affect diet and overall health. The association between coffee consumption and health is still controversial, and the average body weight of the Korean population is increasing. Therefore, this study focused on analyzing the effects of instant coffee (particularly instant coffee mix) in Korea, especially with respect to metabolic syndrome. The study was conducted on participating subject's that visited Sun-Han hospital, and instant coffee mix intakes and metabolic risk factors during the study period were examined from July 2015 to June 2016. The results showed that waist circumference (r=0.405, P=0.036) and serum triglyceride level (r=0.435, P=0.023) were positively correlated with instant coffee mix intakes. In addition, instant coffee mix intakes were significantly associated with serum triglyceride level in subjects who consumed more than 1 cup/d of coffee (P<0.05). Therefore, subjects should be careful about fat intake and be educated about the type and frequency of coffee intakes.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.64-79
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• 2014

This study was conducted to examine changes in coffee intake according to the sociodemographic characteristics of the people over 50 and the elderly living in Korea. The data of 2,316 and 3,170 people were extracted respectively from the 2001 and 2011 Korea National Health and Nutrition Examination Surveys. The data were analyzed by gender, age, region area, marital status, educational level, household income, economic activity, and subjective health status. They were also analyzed according to gender and age by average daily intake of coffee, coffee type, place, cups of coffee a day and amount of coffee intake per serving. All statistical analyses were performed with IBM PASW Statistics (SPSS) 21.0 which is capable of complex sample design by frequency analysis, chi-square test, t-test, and logistic regression analysis. The results of the study showed that coffee consumption of the elderly was influenced by their economic activity. In 2011, elderly men ingested averagely more coffee than elderly women, and they also consumed brewed coffee mostly at workplace. Moreover, age groups of over 75 tended to consume a lot of brewed coffee. In this respect, the coffee industry should be aware of the elderly as a new consumption group. Also, this study provides a variety of coffee shops with basic data for product development and marketing activities.

• The Journal of Industrial Distribution & Business
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• v.10 no.3
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• pp.25-33
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• 2019

Purpose - With the economic development in China, the lifestyle of Chinese customers has changed dramatically. Chinese customers are more likely to have coffee in a shop with the ability to make them happy than those with high quality coffee in a nice physical environment. Happiness becomes a critical driver of customers' intention to purchase a cup of coffee in a specific coffee shop again and again. As a result, happiness becomes an important factor for managers to make strategies for attracting customers. Although managers and scholars pay more attention to emphasize the importance of happiness in customers' consumption, little research has been conducted to investigate the relationship between happiness and coffee shop's continuous usage intention in the Chinese coffee industry. Research design, data, and methodology - A research model is made to explain the impact of happiness on customer's behavior. To understand the influence of happiness better, we consider two dimensions of happiness which are subjective well-being and psychological well-being. In order to confirm the relationships of the variables in the research model, the online survey is constructed in China. Customers who have experienced the services in a coffee shop are asked to do the questionnaire. With 453 reliable questionnaires, structural equation modeling is used to analyze the causal relationships of the coffee quality, physical environment, subjective well-being, psychological well-being, and continuous usage intention. Results - Results indicate that coffee quality and physical environment are not the direct factors that influence customers' continuous usage intention. However, good coffee quality and physical environment are the significant predictors of Chinese customers' happiness associated with subjective well-being and psychological well-being, which in turn affects customers' continuous usage intention. Conclusions - In this study, it is proposed that coffee quality and physical environment may be the key factors influencing customers' happiness. Happiness, including subjective well-being and psychological well-being matters in decision making process. More importantly, happiness increases the continuous usage intention when the coffee shop can serve customers with higher quality coffee at a good atmospheric place. Managers should consider happiness as an important factor in making marketing strategies to compete in this industry.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.270-283
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• 2017

Purpose: This study was conducted to examine coffee consumption behaviors, dietary habits, and nutrient intakes by coffee intake amount among university students. Methods: Questionnaires were distributed to 300 university students randomly selected in Gongju. Dietary survey was administered during two weekdays by the food record method. Results: Subjects were divided into three groups: NCG (non-coffee group), LCG (low coffee group, 1~2 cups/d), and HCG (high coffee group, 3 cups/d) by coffee intake amount and subjects' distribution. Coffee intake frequency was significantly greater in the HCG compared to the LCG (p < 0.001). The HCG was more likely to intake dripped coffee with or without milk and/or sugar than the LCG (p < 0.05). More than 80% of coffee drinkers chose their favorite coffee or accompanying snacks regardless of energy content. More than 75% of coffee takers did not eat accompanying snacks instead of meals, and the HCG ate them more frequently than LCG (p < 0.05). Breakfast skipping rate was high while vegetable and fruit intakes were very low in most subjects. Subjects who drank carbonated drinks, sweet beverages, or alcohol were significantly greater in number in the LCG and HCG than in the NCG (p < 0.01). Energy intakes from coffee were $0.88{\pm}5.62kcal/d$ and $7.07{\pm}16.93kcal/d$ for the LCG and HCG. For total subjects, daily mean dietary energy intake was low at less than 72% of estimated energy requirement. Levels of vitamin C and calcium were lower than the estimated average requirements while that of vitamin D was low (24~34% of adequate intake). There was no difference in nutrient intakes by coffee intake amount, except protein, vitamin A, and niacin. Conclusion: Coffee intake amount did not affect dietary nutrient intakes. Dietary habits were poor,and most nutrient intakes were lower than recommend levels. High intakes of coffee seemed to be related with high consumption of sweet beverages and alcohol. Therefore, it is necessary to improve nutritional intakes and encourage proper water intake habits, including coffee intake, for improved nutritional status of subjects.

• Journal of Korea Society of Waste Management
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• v.35 no.7
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• pp.587-599
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• 2018

The coffee grounds generated during the coffee extraction process contain several resources, but the technology for their recycling has not been commercialized yet, causing various environmental problems. Due to the recent increase in coffee consumption worldwide, the amount of coffee grounds produced has been continuously increasing, reaching more than 750 million tons. In Korea, about 120,000 tons of coffee waste are annually generated; however, most of them are landfilled or incinerated. Although there is still a shortage of coffee waste recycling technologies compared to the amount of coffee grounds produced, various recycling approaches are being actuated in many countries including Korea. In this study, the generation of coffee grounds at home and abroad, the status of coffee grounds recycling, and the associated technology development trends were investigated. The coffee grounds recycling has been studied in the fields of energy, adsorbent, construction, agriculture, and bio-foods. Research is most active in the energy and biotechnology areas; in particular, since the oil in the coffee grounds is valuable as a feedstock for biomass energy, the technology related to energy recovery is currently under development worldwide. Removed because confusing and unnecessary.