• 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.20 no.2
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• Korean Journal of Community Nutrition
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• v.16 no.4
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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 the Korean Dietetic Association
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• v.15 no.2
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• pp.128-138
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• 2009

The purpose of this study was to assess nutrient intake and dietary quality in female college students according to their coffee consumption. The survey was conducted through questionnaires and 3-day dietary records with 353 students. The subjects were divided into three groups: students who didn't consume coffee (non-coffee group, N=119), students who consumed <250 ml coffee (light-coffee group, N=140), and students who consumed ${\geq}$250 ml coffee (moderate-coffee group, N=94). There were no significant differences in age, weight, height, and BMI among the three groups. The mean daily energy intake was 1800.8 kcal in the non-coffee group, 1724.9 kcal in the light-coffee group, and 1729.7 kcal in the moderate-coffee group. The moderate-coffee group consumed a significantly higher amount of alcohol than the light-coffee group (p<0.05). The average intakes of dietary fiber, vitamin A, ${\beta}$-carotene, and folate in the non-coffee group were significantly higher than those in the light-coffee and moderate-coffee groups. Indexes of Nutritional Quality (INQ) for vitamin A, niacin, and vitamin B6 were significantly higher in the non-coffee group than in the light-coffee group. Also the non-coffee group consumed a significantly higher amount of vegetables compared to the light-coffee group. There was no significant difference in the Dietary Diversity Scores (DDS) among the three groups. These results suggest that coffee consumption affects food and nutrient intake in female college students.

• The Korean Journal of Community Living Science
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• v.27 no.1
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• pp.83-93
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• 2016

The purpose of this study was to examine the status of coffee intake in South Korea by analyzing the 4th Korea National Health and Nutrition Examination Survey. The results showed that 52.3% of Koreans consumed coffee at least once a day. Males consumed coffee more frequently than females and those aged 20-39 years and 40-59 years consumed coffee most frequently. Coffee drinkers consumed coffee two times a day and 138 mL each time on average. Coffee was mainly consumed either at home (44.8%) or in the workplace (36.1%); males drank coffee most frequently in the workplace and females did so at home. Milk coffee including coffee from vending machines and coffee mix (73.8%) was the most common type of coffee consumed. The results of this study would extend the understanding of the general status of coffee intake in South Korea, which has shown steady growth but remains a relatively overlooked research area.

• 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 the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.812-822
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• 2010

This study explored choice attributes in specially coffee shops and examined the relations between choice attributes and positive emotions customers felt in specially coffee shops. The study also attempted to find differences in choice attributes and positive emotions according to general characteristics of customers and coffee-drinking behavior. Measured items were derived from preliminary interviews and a literature review. Questionnaires were distributed to customers in Seoul who had visited a specially coffee shop in the last 3 months. The derived factors of choice attributes were 'taste of coffee and atmosphere', 'brand', 'price benefit', 'pleasant space', and 'coffee itself. Among those, the two factors 'taste of coffee and atmosphere', and 'brand' had a statistically significant influence on positive emotions of customers. This implies that specially coffee shop customers have primarily emotional rather than utilitarian motivations. Therefore, to better satisfy customers' desires, more effort is needed to improve the physical environment in coffee shops. Female and younger customers showed higher perception of price benefits than others did. The perception of price benefits and pleasant space mainly varied by the location of coffee-drinking and frequency of visiting specially coffee shops. Further differences in positive emotion according to general characteristics and behaviors of having coffee also discussed.

• International journal of advanced smart convergence
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• v.11 no.3
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• pp.157-161
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• 2022

The coffee industry continues to grow steadily due to the spread of coffee and changes in consumer awareness. Once upon a time, instant coffee was common, People today have distinct personal preferences As consumption needs for favorite foods are segmented, ways to enjoy coffee are diversifying. This study was conducted through analysis of consumption changes for specialty coffee as a changed issue of COVID-19 The goal is to present a vision for the future of the specialty coffee industry. As a research method, text mining through big data analysis was conducted to extract and analyze factors affecting the change in specialty coffee consumption. As a result of the study, we judged that specialty coffee is consumed by using a drip tool that allows you to easily enjoy coffee at home after Corona 19. Therefore, hand drips used in home cafes were found to play a central role in the change in specialty coffee consumption.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.184-192
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• 2012

The purpose of this study was to analyze the general characteristics of coffee house consumers as well as the importance and satisfaction of selection attributes of specialty coffee houses according to length of coffee education period. Applicants in the Gwangju and Jeonnam area who had finished their Barista 2 grade certificate examination participated in a survey on March 12, 2011. Further, university students living in Gwangju participated as subjects who had never experienced coffee education from March 15 to March 31, 2011. Two-hundred and one subjects participated in the survey, and 184 questionnaires were used for analysis. Regardless of coffee education experience, quality of coffee was important, but higher educated subjects showed the lowest satisfaction of coffee from a coffee house (p<0.01) in terms of attributes such as freshness of coffee beans (p<0.01) and overall taste (p<0.01). Further, subjects who received no or little education demonstrated high correlation between importance/satisfaction of 'brand' and 'employee' compared to subjects who studied more than 2 semesters. These results provide future coffee house entrepreneurs and baristas with market information and marketing strategies for understanding customers' coffee house selection attributes.

• Korean Journal of Community Nutrition
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• v.18 no.2
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• pp.134-141
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• 2013

This study was conducted to investigate instant coffee-mix intakes and its relations with anthropometric measurements, nutrient intake, and blood lipid in Gangneung and Samcheok residents. Coffee-mix is a mixture of instant coffee, sugar and coffee-creamer. It is a standardized convenience food in Korea. Recently, Koreans appear to consume too much of instant coffee-mix. The respondents of this study were 218 Koreans (Gangneung region 133, Samcheok region 85). The average age was 56.0 years (male), 57.5 years (female). They were divided into 2 groups, the instant coffee-mix drinkers and the non-drinkers. The nutrient intake and anthropometric measurements and their relations with coffee-mix intakes were analyzed (nutrient intakes were calculated by converting per 1,000 kcal and adjusted by age, region). As for male, body fat was significantly higher in coffee-mix drinkers (18.1 kg, 25.0%) than in non-drinkers (17.1 kg, 23.8%). In the case of females, serum triglyceride was significantly higher in coffee-mix drinkers (109.1 mg/dL) than in nondrinkers (102.9 mg/dL). Coffee-mix intakes and coffee-mix's contributions to energy were higher for participants from Samcheok (21.2 g, 4.7%) than those from Gangneung (16.6 g, 3.4%). In addition, for Samcheok, coffee-mix's contribution to energy was significantly higher in male (5.6%) than in female (4.2%). Coffee-mix intakes and energy contribution of coffee-mix were not significantly correlated with anthropometric measurements. Only HDL-cholestrol showed significantly negative correlation with coffee-mix's contributions to energy. Based on the above results, we conclude that usual instant coffee-mix intake may increase intakes of sugar and fat and exert negative effects on serum lipids. Therefore, it is needed to control too much instant coffee-mix intake in the dietary management of rural residents.