The aim of this study was to investigate the physicochemical characteristics of hand drip, Aeropress, espresso, Moka, Mukka, and Brikka coffee brews. Espresso showed higher antioxidant activity, total solids, caffeine, chlorogenic acid, total phenolic compounds, and trigonelline concentrations compared to the other coffee brews studied. In terms of extraction efficiency, Brikka and Mukka showed higher total solids, as well as caffeine and chlorogenic acid contents, whereas drip coffee brew showed higher trigonelline content than other coffee brews. Meanwhile, principle component analysis (PCA) was conducted based on the aroma profile by e-nose. Samples were gathered into distinct groups that represented their brewing methods. Despite the similarity in brewing principle between Moka and other high-temperature brewing methods (i.e., Mukka and Brikka), the location of Moka coffee brew was closer to that of espresso in PCA, which was consistent with the PCA result conducted by e-tongue.

Abstract
서 론
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결과 및 고찰
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References

• 고귀희(강릉원주대학교 식품가공유통학과) | Gwi-Hee Koh (Department of Food Processing and Distribution, Gangneung-Wonju National University)
• 이찬희(동해안해양생물자원연구센터) | Chan-Hee Lee (Marine Bio Regional Innovation Center, Gangneung-Wonju National University)
• 윤정로(강릉원주대학교 식품가공유통학과, 해람에프엔비협동조합) | Jungro Yoon (Department of Food Processing and Distribution, Gangneung-Wonju National University/Haeram F&B Cooperative, Gangneung-Wonju National University) Corresponding author