• Korean journal of food and cookery science
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• v.27 no.6
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• pp.773-781
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• 2011

Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

• 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 Community Living Science
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• v.28 no.1
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• pp.143-154
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• 2017

This study was conducted to develop fabrics using non-toxic and eco-friendly natural dyes made from curcuma and coffee extract. The natural dyes were applied to non-printed cotton fabrics using the dip dyeing method, and the pattern was hand-printed onto the dyed fabrics to make dyed printed-fabrics. The four types of developed fabric samples were compared to analyze the effects of the dyeing materials and printing on the hygienic properties of curcuma- and coffee-dyed fabrics. The findings were as follows. First, air permeability of both curcuma- and coffee-dyed fabrics was greatly affected by the presence of patterns, although the type of dye did not seem to have an effect. Printing greatly reduced air permeability of the fabric, and coffee-dyed fabric showed greater reduction of dyeing method than curcuma-dyed fabric. Moisture regain also tended to decrease with printing, but the change was much smaller compared to air permeability. Second, increased UV blockage was observed in curcuma- and coffee-dyed fabrics with patterns compared to non-printed fabrics, showing that printing enhanced UV blocking. Third, deodorization rate tended to increase sharply for both curcuma- and coffee-dyed fabrics until 30 minutes and gradually increased thereafter to yield 30% for curcuma and 50% for coffee at 120 minutes, demonstrating higher deodorization of coffee dye. Coffee-dyed fabric showed an antibacterial rate about twice as high as that of curcuma-dyed fabric, and the observed data suggest that curcuma-dyed fabric had an insignificant level of antibiosis. Fourth, printing significantly enhanced wash, sunlight, and compound colorfastness of the two types of dyed fabrics. The effect of printing was most dramatic on sunlight and compound colorfastness, which are aspects in which natural dyed fabrics perform poorly in general. Eventually, the development and application of biologically- and environmentally-friendly fabrics with natural dyes correspond with increased interest towards the wellness and healthy attitudes of modern society.

• Journal of Fashion Business
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• v.9 no.6
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• pp.29-38
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• 2005

Natural dyes have attracted the worldwide attention because of its environmental advantage over synthetic dyes. However, most of natural dyes are expensive for mass production, strongly season and source dependent, and hard to store. In this study, coffee waste were used as natural dye to create beautiful colors. Coffee waste is inexpensive and easy to store, and provides a comparatively regular quality regardless of seasonand source. The effects of mordant agent concentration and mordanting temperature on dyeing efficiency of silk fabrics were investigated. Coffee extract dyed silk showed brilliant colors, and the colors were different with the kind of mordants. Cu, Sn, and Al mordanted silks showed golden yellow with subtle change of hue and value, while Fe mordanted silk showed a brownish green color. The increase in mordant concentration did not always increase the dyeability, and 0.5% o.w.f. mordant concentration was enough to get a satifactory result. Mordanting temperature also had little effect on the dyeability in case of Al, Cu, and Sn mordanted fabrics. Only Fe mordanted fabrics showed a better dyeability in the increase in mordating temperature. Coffee extract dyeing is an effective way using waste as resource and can create brilliant colors with minimal amount of mordant and under mild mordanting condition.

• Journal of Fashion Business
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• v.10 no.3
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• pp.78-86
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• 2006

Coffee extract dyeing on silk fabric using various mordanting agents at different mordanting condition was studied in our previous research. Coffee extract dyeing can exert beautiful colors and have several advantages over the conventional natural dyeing. Since most of natural dyes are expensive for mass production, strongly season and source dependent, and hard to store, and therefore, coffee waste was used as natural dye to create beautiful colors in this study. Coffee waste is inexpensive and easy to store, and provide a comparatively regular quality regardless of season and source. The effects of dyeing condition such as dyeing temperature, dyeing time, and liquor ratio on dyeing characteristics of silk fabrics were investigated. Coffee extract dyed silk showed brilliant colors, and the colors were different with the kind of mordant. Cu, Sn, and Al mordanted silks showed golden yellow with subtle change of hue and value, while Fe mordanted silk showed a brownish green color upon coffee extract dyeing. As the dyeing temperature increased, the dyeability generally increased in all mordanted silk fabrics except Fe mordanted silk until $45^{\circ}C$. The dyeing temperature did not affect the dyeability of Fe mordanted silk fabric. As the liquor ratio increased, the dyeability showed a gradual increase in all mordanted silk except Cu mordanted silk. Cu mordanted silk fabric showed an abrupt increase in dyeability at liquor ratio1:150. The dyeing time effect can be separated into 2 stages. During the initial half an hour, the dyeability did not change significantly, and then, increased after 45 min. dyeing time duration. A further increase in dyeing time after 45 min. did not affect the dyeing efficiency in all mordanted silk fabrics except the Cu mordanted.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.312-320
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• 2019

This study examines the changes in chlorogenic acid (CGA), an antioxidant, and one of its decomposition substances, caffeic acid, at various roasting stages and extraction conditions. Based on the CGA content for each roasting stage, at $3^{\circ}C$ after the beginning of the $1^{st}$ crack, the CGA decreased for washed beans and natural beans by more than 50% compared to that of green coffees. The CGA continued to decrease sharply by more than 75% at the end of the $1^{st}$ crack for washed beans and at $5^{\circ}C$ after the end of the $1^{st}$ crack for natural beans. At the peak of the $2^{nd}$ crack, it had decreased by more than 90% for both beans. The Caffeic acid content gradually increased for both washed and natural beans, then rapidly increased from the beginning of the $2^{nd}$ crack to the peak of the $2^{nd}$ crack. However, its contents were very small in quantity. Additionally, the content of CGAs for differing extraction conditions were in the order of 3-CGA, Crypto-CGA, and Neo-CGA. Crypto-CGA content was about half that of 3-CGA and Neo-CGA content was approximately 100 ppm less than that of Crypto-CGA. This study was conducted in order to help make coffee that has the most antioxidant effect.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.1-6
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• 2014

An 'electronic nose' based on mass spectrometer and discriminant function analysis (DFA) was used to evaluate the grade of coffee beans. The data obtained from the electronic nose was analyzed by DFA. The discriminant function first score (DF1) of natural coffee beans showed a greater decrease than the different processing methods. Defective coffee beans were separated well from non-defective coffee beans by DF1, which correlated with a weaker flavor than that of the others. Flavor patterns of the defective and the non-defective coffee beans were determined as complementary information. The flavor patterns obtained in this study can explain, in a simplified way, the differences between the defective and the non-defective coffee beans.

• Textile Coloration and Finishing
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• v.28 no.2
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• pp.118-123
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• 2016

The use of natural organic dyes obtained from renewable resources such as plants and trees has the potential for not only preserving petrochemicals but also all-endangered environment for coming next generations. In spite of inferior fastness, natural dyes can be employed in the colouration of natural as well as synthetic fibers. Recently, the potentiality of using natural dyes in colouration with additional UV-protection and antimicrobial properties has been reported. This study is aimed to investigate the effect of Zinc compounds compared to another metallic compounds as mordants on the dyeing properties of natural dye extracted from mulberry leaves and coffee. In this study, the results showed Zinc compounds was expose that is more similar than other mordants in washing fastness through a repeated experiment. Also, Zinc is the environmental impact is less material compared with other mordants, essential edibility minerals ingredient that is necessary in human body.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.212-219
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• 2020

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

• Journal of Forest and Environmental Science
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• v.35 no.2
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• pp.121-139
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• 2019

Decomposition of litter is a function of various interrelated variables, both biotic and abiotic factors. Litter decomposition acts like a natural fertilizer play a prime role in maintaining the productivity and nutrient cycling in agroforestry systems. There are few studies of decomposition carried out in agroforestry systems with coffee; so it is necessary to perform more research work to fill the research gap, which will allow a better understanding of the management of the coffee agroforestry systems. This paper is based on the theoretical and conceptual aspects of leaf litter decomposition in agroforestry systems, emphasizing the combination with coffee cultivation and critically examined the role of the different factors involved in the decomposition. This study made a comparison of different investigations with regards to weight loss, decomposition rates (k), initial chemical composition, and release of the main nutrients. This study suggested that it is necessary to implement studies of decomposition and mineralization, and the microflora and fauna associated with these processes, so that serves as an important tool to develop a model for enabling a description of the short, medium, and long-term dynamics of soil nutrients in coffee agroforestry systems.