커피 로스팅 정도와 핸드드립 커피 추출 방법에 따른 클로로겐산 함량 차이 연구

박근도 한국외식산업학회 2023 한국외식산업학회지 Vol.19 No.1

Consumers have reached a professional level through the expansion of coffee education opportunities, and the proportion of home cafe baristas who pursue personal health and small happiness rather than simple low-cost coffee consumption, prefer specialty coffee shops, and even solve roasting and extraction directly at home and office. Under the premise that the ingredients of coffee change chemically depending on the degree of roasting and bring coffee as much as the contact time with water, the variable for 'extraction style' was diversified by hand drip. As a result, the difference in chlorogenic acid content was significantly lower. Based on the results of this study, we can re-establish a correct understanding of the agricultural product of coffee, suggest reasonable consumption to consumers by forming healthy coffee drinking habits using home cafes, and use it in education based on scientific data for industries and education officials. In addition, as for the purpose of this study, it is hoped that the content of antioxidants may vary depending on the degree of roasting and the barista's extraction behavior, not simply analyzing the ingredients of coffee. In this regard, we propose continuous follow-up studies involving sensory evaluation and hope to contribute to the qualitative growth of the domestic and foreign coffee industry by simultaneously developing new products as healthy coffee rich in antioxidants.

커피선택요인에 따른 브랜드인지도가 구매의도에 미치는 영향

김주대(Kim, Joo-Dea),이소영(Lee, So-Young) 한국물류학회 2018 물류학회지 Vol.28 No.5

Recently, consumer preference for coffee has increased, and consumption has been gradually increasing, so research on sales strategy is needed. Therefore, this study suggests that coffee selection factor is a factor to increase purchase intention, and coffee brand recognition is expected to increase purchase intention. Therefore, we analyzed the purchase behavior of coffee consumers who purchased coffee. The purpose of this study is to investigate the effect of coffee selection factors on purchase behavior and brand image influencing purchasing behavior through questionnaires from April 1, 2018 to May 30, 2018. Consumer and environmental factors have a significant effect on purchase behavior, but product attributes have no significant effect on purchase intention. The effect of coffee selection factors on purchasing behavior was analyzed as the effect of coffee brand awareness on purchasing intention. Therefore, it is necessary to increase consumer factors and environmental factors rather than product factors in coffee sales strategy. It is desirable to use coffee at a coffee shop with a coffee brand recognition. 최근에 들어 커피에 대한 선호도가 높아지면서, 커피 판매량이 증가되고 있다. 이러한 이유는 커피에 대한 속성이 소비에 영향을 주기 때문에 커피의 구매의도가 높아진다고 보고 있다. 소비의 증가로 커피전문점은 점차 증가되고 있고, 경쟁은 더욱더 치열 해지면서 커피판매 전략에 대한 연구가 필요하다. 본 연구는 커피선택요인인 제품요인, 소비자요인, 환경요인이 구매의도를 높이는 요인으로 보고, 또 커피브랜드인지도는 구매의도를 높이는 변인으로 보았다. 따라서 커피의 구매의도를 분석하는 데 본 연구의 목적을 두고, 커피소비자를 대상으로 구매의도를 조사하였다. 본 연구는 2018년 4월 1일부터 5월 30일 까지 구매의도에 대한 내용을 묻는 설문조사를 통해 커피선택요인과 브랜드인지도가 구매의도에 미치는 영향을 분석하였다. 연구결과에서 소비자요인과 환경요인은 구매의도에 유의적인 영향을 미치는 것으로 분석되었으나, 제품요인은 구매의도에 유의적인 영향을 미치지 않는 변인으로 분석되었다. 그리고 커피브랜드인지도는 구매의도를 높이는 조절작용을 하는 것으로 분석되었다. 따라서 커피판매 전략에 있어선 제품요인보다는 소비자요인과 환경요인을 높일 필요가 있고. 커피브랜드인지도가 있는 커피가 구매의도를 더 높일 수 있다고 판단된다. 따라서 커피의 구매의도를 높이기 위해서는 브랜드인지도가 중요함을 시사해주고 있다.

신 소매 배경 하 중국 루이싱커피의 발전이 한국 커피산업에 미치는 영향에 관한 연구

장연(Yan Zhang),모소파(Xiao-Bo Mao),유완려(Wan-Li Liu) 한국무역연구원 2021 무역연구 Vol.17 No.4

Purpose - New retailing pays more attention to the combination of online service, offline experience, and modern logistics. Relying on modern Internet technology, it integrates big data and artificial intelligence to bring consumers a more extreme consumption experience. While China’s coffee market is a very large incremental market, and the development of the coffee industry is under the background of new retailing met with new opportunities. Luckin Coffee is a very typical Chinese local coffee brand that has created a valuation of $2.2 billion in just one year by adopting the new retail model. Therefore, this paper hopes to inspire the coffee industry in both South Korea and China based on the case of Luckin Coffee. Design/Methodology/Approach - Most of the research on literature through prior studies and the case of Luckin coffee were analyzed. Findings - Through the analysis of available scientific information, the development of China’s coffee industry will be analyzed as objectively and comprehensively as possible, and the development plan of the coffee industry will be sought by taking Luckin Coffee as an example. Research Implications - As competition in the new Internet retail coffee market intensifies, traditional coffee such as Starbucks has been trying to transform and upgrade to keep up with the trends in the new retail coffee market. The discussion in this paper can bring inspiration and appropriate approaches to the development of the coffee industry in the context of New Retail.

커피원두 산지별의 Brand Equity에 따른 구성요소에 관한 연구 -태국 치앙라이주(州) 도이창 산지 커피를 중심으로-

김홍길 한국사진지리학회 2017 한국사진지리학회지 Vol.27 No.4

The purpose of this study is to research on the perceived experience, satisfaction on coffee products and purchasing behavior intention of consumers due to generalization of knowledge of coffee products. Recently, as the coffee industry has remarkably grown, the coffee product market has been enormously influencing on the food industry market, showing the rapid growth of coffee industry. The market environment of instant coffee which has been highly favored by consumers has reached the maturity beyond the growth period. However, the market environment of coffee beans is reaching at the maturity period after the growth period as the interest in coffee products is increased. The coffee market in Korea has been steadily growing with a total of 1,500 franchise coffee shops both mainly composed of domestic and international stores specialized in coffee. In addition, the domestic franchise coffee shops including the first ranker with the top sales in per unit area are researching on the aggressive marketing strategies and it is reality that the independent -individual coffee shops are emphasizing the taste and smell of the coffee with the differentiated concept against the large scaled domestic – international franchise coffee shops.

커피분야의 연구동향에 대한 계량서지학적 분석: 국내 대학원 학위논문을 중심으로

이명희 ( Lee Moung-hi ),김광진 ( Kim Gwang-jin ),김진숙 ( Kim Jin-sook ) 한국융합과학회(구 한국시큐리티융합경영학회) 2020 한국융합과학회지 Vol.9 No.1

연구목적: 본 연구는 커피산업이 사회 문화적 환경과 요구에 의한 실용학문으로서 산업의 성장과 함께 연구의 영역을 확대해가고 있는 이때 커피산업의 사회적 기능에 대한 연구와 사회의 요구 사항을 반영한 시대적, 산업적 연구동향 분석을 목적으로 한다. 연구방법: KrKwic 프로그램을 이용하여 분석1단계로 학위논문 검색은 학술연구정보서비스(http://www.riss.kr)를 통해 국내 학위논문을 대상으로 검색어‘커피’를 입력하여 수집한 자료 2872건 중 본 연구와 관련이 없는 논문과 중복된 논문은 삭제하고 897건의 학위논문의 제목을 분석하여 형태소 분석 작업을 실시하였다. 분석 2단계는 수집된 논문의 제목을 Microsoft Excel을 이용해 전체 연도별 논문 수와 발행기관에 의한 학문의 동향을 파악하였으며, 3단계 분석은 KrTitle, Net Draw 프로그램을 이용하여 한 개의 제목에 동시에 출현되는 단어의 상관관계와 이를 시각화하였다. 결과: 본 연구에서는 분류별 연구의 유사성에 따라 분류한 결과 커피의 산업적인 기능, 커피의 과학적인 기능, 커피의 보건적인 기능, 커피의 교육적인 기능, 커피의 문화적인 기능으로 분류하여 체계화시켰다. 연도별 동향 분석결과에서 커피분야가 앞으로 산업적으로 더욱더 성장할 것을 예고하는 것으로 보았다. 기능 간 융합에서는 커피산업과 커피교육의 관계가 가장 큰 것으로 보이며 산업과 교육은 많은 상관관계를 보이며 서로 간 상승을 돕는 역할을 하는 것으로 보인다. 결론: 커피산업의 발전은 커피의 교육적인 측면이 뒷받침 되어야 하며 산업과 교육은 함께하는 것을 알 수 있었다. 최근 커피산업의 마케팅, 창업관리가 SNS계정에 의해 많이 이루어지고 있는 것으로 보인다. 또한 커피분야가 산업적인 기능, 보건적인 기능, 문화적인기능, 교육적인 기능, 과학적인 기능 등의 다양한 역할을 하면서 우리사회의 각 개인들에게 문화적인 한 부분을 차지하고 있으며, 특히 보건적인 측면에서 기호음료로서의 역할을 하고 있는 등 많은 순기능을 담당하고 있는 것으로 보인다. Purpose: The purpose of this study is to research the social function of the coffee industry and to analyze the trends of industrial research that reflects the requirements of society. This is because the coffee industry is expanding the scope of research with the growth of the industry as a practical study by socio-cultural environment and demand in recent years. Methods: The method of research was to use the KrKwic program. In the first stage of analysis, we search for dissertations, and through the academic research information service (http://www.riss.kr), search for domestic dissertations and input “coffee”, and find 2872 Collected materials. Then, papers that overlapped with papers not related to this research were deleted, and the title analysis of 897 papers was performed and morphological analysis processing was performed. In the second stage of the analysis, we used Microsoft Excel to identify the number of papers collected and the trends in the study by the publishing company. The third stage of the analysis was to visualize and correlate words that appeared simultaneously in one title using the KrTitle and Net Draw programs. Conclusion: This study was organized by classifying according to the similarity of the study by classifying coffee as industrial function, scientific function, health function, educational function and cultural function. The development of the coffee industry should be supported by the educational aspect of coffee and it could be seen that industry and education are together. It seems that the marketing and start-up management of the coffee industry is being done by SNS accounts recently. In addition, the coffee sector is a cultural part of the individual, playing various roles in industrial, health, cultural, educational and scientific functions, In particular, It seems to be in charge of many pure functions, such as serving as a favorite beverage in health.

대전지역 한국대학생과 중국대학생의 커피 유형별 품질 속성에 대한 중요도 및 수행도 분석

김혜영(Hye Young Kim),정혜경(Hye Kyung Chung),이해영(Hae Young Lee) 대한지역사회영양학회 2011 대한지역사회영양학회지 Vol.16 No.4

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. (Korean J Community Nutr 16(4) : 511~524, 2011)

Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

Lee, Su Jeong,Kim, Mina K.,Lee, Kwang-Geun Elsevier 2017 INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES Vol.44 No.-

<P><B>Abstract</B></P> <P>The conventional coffee roasting process includes roasting, grinding and extraction. Current study developed reversed coffee roasting process: grinding first before proceeding onto the roasting process. The physicochemical properties and volatile compound analysis were conducted on coffee prepared with conventional and reversed coffee roasting process. Two coffee samples, including coffee powder roasted with conventional process (C, control), and coffee powder prepared by reversed method of grinding and roasting (R. reversed). The L* value of commercial coffee was used as an index of roasting time and temperature. The particle size of R was significantly lower than that of C (p<0.05) by 21.0%, respectively. The amount of trigonelline in C (264.23μg/g) was significantly lower than R (p<0.05). Other characteristics including L* value, moisture content, and pHs were not significant different between two coffee samples (p>0.05). The volatile flavor compound profiles of two samples were slightly different, indicating potential flavor differences.</P> <P><B>Industrial relevance</B></P> <P>This study demonstrated new coffee roasting process, which is different from conventional coffee roasting process. Finding from current study suggest using the reversed coffee roasting process for commercial usage in coffee roasting process.</P> <P><B>Highlights</B></P> <P> <UL> <LI> New method of coffee roasting process was proposed. </LI> <LI> Coffee powder from new roasting method provides finer coffee powder. </LI> <LI> Newly developed method can increase the trigonelline content in the roasted coffee. </LI> <LI> Volatile compound profile was different between coffee prepared by different method. </LI> </UL> </P>

커피전시박람회 관람체험, 관계품질 및 행동의도의 구조적 관계 연구

김정인,임채관 사단법인 한국융합기술연구학회 2024 아시아태평양융합연구교류논문지 Vol.10 No.3

본 연구에서는 지속적으로 확대되어가는 우리나라의 커피문화와 급속도로 성장하는 커피산업 등을 고려하여 커피전문점의 장기적 영위와 직접적인 연계성을 지닌 고객의 행동의도를 파악하고자 관람체험, 관계품질 및 행동의도의 영향 관계를 구조방정식 경로분석을 통해 검증하고자 하였다. 실증분석의 결과는 다음과 같다. 첫째, 관람체험의 오락적 체험, 교육적 체험 및 심미적 체험은 관계품질의 몰입과 신뢰에 모두 유의한 정(+)의 영향을 미치는 것으로 나타났다. 그러나 관람체험의 일탈적 체험은 관계품질의 신뢰에는 유의한 정(+)의 영향을 미치는 것으로 나타났지만, 관계품질의 몰입과 만족에는 통계적으로 유의하지 않은 결과를 나타냈다. 둘째, 관계품질의 몰입, 만족 및 신뢰는 행동의도의 재관람의도와 방문의도에 모두 유의한 정(+)의 영향을 미치는 것으로 나타났다. 이상의 연구결과가 갖는 의미는 첫째, 커피전시박람회에 참여하는 업체는 관람객에게 체험요소 중 일탈적 체험을 제공할 수 있는 아이디어나 프로그램의 개발이 필요하다. 둘째, 커피전시박람회의 관계품질을 통해 커피전시박람회의 재관람과 커피전시박람회 참여업체를 방문하고자 하는 관람객의 방문의도는 높아짐을 인지하여 커피전시박람회 주최 측은 커피전시박람회 참여업체의 관계품질 고취를 위한 서비스제공과 전시박람회의 환경개선에 노력을 해야 할 것이다. 셋째, 커피전시박람회 참여업체와 주최 측은 전시박람회 환경의 지속적인 개선과 커피와 관련된 지식전달 및 최신의 커피 트랜드 소개 등의 노력을 해야 할 것이다. 본 연구진행과정에서 나타난 한계점은 다음과 같다. 첫째, 커피전시박람회 규모나 관람객의 수가 서울, 부산 및 대구와 같은 대도시 중심으로 연구가 이루어져 있는 현실적 한계성이 있다. 따라서 향후 연구에서는 국내 중소도시에서 개최되는 커피전시박람회의 관람객의 설문참여도를 높여 보다 객관적인 정량적 분석을 할 수 있기를 바라는 바이다. In this study, in consideration of Korea's continuously expanding coffee culture and the rapidly growing coffee industry, the relationship between viewing experience, relationship quality, and behavioral intention was verified through structural equation path analysis to grasp the behavioral intention of customers who have a direct connection with the long-term operation of coffee shops. The results of the empirical analysis are as follows. First, it was found that the entertainment experience, educational experience, and aesthetic experience of the viewing experience had a significant positive (+) effect on immersion and trust in the relationship quality. However, it was found that the deviant experience of the viewing experience had a significant positive (+) effect on the trust of the relationship quality. Still, the result was not statistically significant in terms of immersion and satisfaction of the relationship quality. Second, it was found that immersion, satisfaction, and trust in relationship quality had a significant positive (+) effect on both the intention to revisit and the intention to visit. The meaning of the above research results is, first, companies participating in the coffee exhibition need to develop ideas or programs that can provide deviant experiences among the experience factors to visitors. Second, the coffee exhibition organizers should make efforts to provide services and improve the exhibition's environment to promote the quality of relationships among coffee exhibition participants and to promote the quality of relationships among coffee exhibition participants, recognizing the increased intention of visitors to visit coffee exhibition participants through the quality of the relationship. Third, coffee exhibition participants and organizers should continuously improve the exhibition environment, transfer coffee-related knowledge, and introduce the latest coffee trends. The limitations revealed in the process of conducting this study are as follows. First, there is a practical limitation in that the size of coffee exhibitions and the number of visitors are studied mainly in large cities such as Seoul, Busan, and Daegu. Therefore, in future studies, it is hoped that more objective and quantitative analysis can be conducted by increasing the survey participation of visitors to coffee exhibitions held in small and medium-sized cities in Korea.

커피 전문점 이용자의 일반적 특성, 선택 속성, 커피 음용 행동 및 긍정적 감정 간 관계

김주연(Ju-Yeon Kim),안경모(Kyung-Mo Ahn) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.5

This study explored choice attributes in specialty coffee shops and examined the relations between choice attributes and positive emotions customers felt in specialty 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 specialty 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 specialty 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 specialty coffee shops. Further differences in positive emotion according to general characteristics and behaviors of having coffee also discussed.

토픽모델링을 활용한 우리나라 커피 관련 연구의 동향 분석 -2015년부터 2023년까지-

이길상 한국커피협회 2023 한국커피문화연구 Vol.9 No.2

This study analyzed words included in the Korean abstracts of 1,011 coffee-related academic papers published in 346 academic journals in Korea from January 2015 to August 2023. As a result of analysis using Latent Dirichlet Allocation (LDA) topic modeling, it was found that coffee-related research in Korea has been very active focusing on five areas since 2015. The most prominent topics are those related to coffee shops and consumers. This can be seen as a general trend in coffee research in Korea since the late 1990s. The second topic is related to the spatial characteristics of coffee shops. Macroscopic studies showing topography related to the coffee industry or culture emerged as the third topic of interest. Fourthly, topics related to the production of coffee drinks and the scientific characteristics of coffee, and finally topics related to the impact of coffee and the future of coffee. The biggest characteristic of coffee-related research in Korea is the high proportion of research related to consumer satisfaction related to coffee shops or the spatial characteristics of coffee shops. In other words, in coffee-related research, various terms related to the characteristics of coffee as a service industry appear with the highest frequency. As a result of selecting Korean abstracts for analysis, there is a limitation in not including excellent research results that provided English abstracts. There is also a possibility that the researcher's subjectivity may have been involved as the preprocessing procedure for the selected nouns was led by the researcher. In this type of research, efforts will be needed to minimize the bias of a single researcher by having multiple researchers participate in the preprocessing process.