2014년 서울시에서 유통 되고 있는 볶은 원두커피 50건에 대하여 pH, 총산도, 납,카드뮴, 카페인, 총 폴리페놀 함량을 분석하였다. pH는 4.72~5.25의 범위에서 평균 4.99를 나타내었고, 배전정도에 따른 pH는 약배전 4.85, 중배전 4.98, 강배전 5.07로 나타났다. 총산도는 평균 1.59%였으며 최소 0.72%에서 최대 2.25%였다. 배전정도에 따른 총산도는 약배전 1.75%, 중배전 1.56%, 강배전 1.39%로 나타났다. 납, 카드뮴 평균 함량은 각각 0.0112 mg/Kg, 0.0011 mg/Kg 이었으며 납 함량은 최소 불검출에서 최대 0.0535 mg/Kg 이었고. 카드뮴 함량은 최소 0.0010 mg/Kg 에서 최대 0.0069 mg/Kg 이었다. 배전정도에 따른 납 함량은 약배전에서 0.0690 mg/Kg, 중배전에서 0.0195 mg/Kg, 강배전에서 0.0129 mg/Kg로 나타났다. 카드뮴의 함량은 약배전에서 0.0005 mg/kg, 중배전에서 0.0017 mg/kg, 강배전에서 0.0032 mg/kg로 나타났다. 시료의 평균 카페인 함량은 12.29 mg/mL이었으며, 최소 0.51 mg/mL 최대 20.28 mg/mL의 함량을 나타내었다. 배전 정도에 따른 평균 카페인 함량은 약배전일 때 12.00 mg/mL, 중배전일 때 12.39 mg/mL, 강배전일 때 12.48 mg/mL을 나타내었다. 생산 국가별로 카페인 함량은 이탈리아 커피의 카페인 함량 평균이 15.58 mg/mL로 가장 높게 나타났고, 미국산 커피의 카페인 함량 평균이 11.02 mg/mL로 가장 낮게 나타났다. 시료의 평균 총 폴리페놀 함량은 31.94 mg/mL이었으며, 최소 18.88 mg/mL 최대 43.90 mg/mL의 함량을 나타내었다. 배전 정도에 따른 총 폴리페놀 함량은 약배전 일 때 평균 함량이 34.60 mg/mL로 가장 높게 나타났고, 강배전일 때 평균 함량이 29.72 mg/mL로 가장 낮게 나타났다. 생산 국가별 총폴리페놀 함량 평균이 37.75 mg/mL로 가장 높게 나타났고, 브라질 커피의 총 폴리페놀 함량 평균이 27.84 mg/mL로 가장 낮게 나타났다.

본 연구에서는 커피전문점과 유통용 제품으로 시판되는 더치커피의 미생물 오염 실태를 조사하고, 보관온도에 따른 오염실태의 변화를 관찰하였다. 커피전문점에서 구입한 더치커피에서는 구입 당일 실험한 결과, 평균 35.2±15.8 CFU/mL의 일반 세균수를 나타내었고, 이를 밀봉하여 실온과 냉장온도에서 5일간 보관 후 다시 실시한 실험에서는 실온에 보관 시 평균 78.4±29.7 CFU/mL, 냉장보관 시 평균 51.2±32.1 CFU/mL의 일반 세균수를 나타내 실온보관 시 식품위생법의 기준에 육박하는 수치를 나타내었다. 10일이 경과했을 때에는 오염의 정도가 더 크게 나타나, 실온보관 시료에서는 98.5±58.4 CFU/mL, 냉장보관 시료에서는 86.7±44.2 CFU/mL로 나타났다. 백화점이나 인터넷 등에서 포장판매되는 더치커피의 경우에는 초기 일반 세균수가 39.6±20.1 CFU/mL로 커피전문점의 일반세균수와 크게 차이가 없었다. 그러나 더치시료를 5일간 보관한 후에 일반 세균수를 측정하였더니, 0일과 비교해서 별 차이를 보이지 않는 특이한 현상을 나타내었다. 이러한 현상을 냉장보관이나 실온보관한 모든 시료에서 관찰되었다. 대장균군은 커피 전문점 시료나 포장판매되는 더치커피 어떤 시료에서도 발견되지 않았다. 구입 즉시 실시한 곰팡이 실험에서 측정 대상 시료의 60% 정도에서 곰팡이가 검출되었고, 나타난 균수는 2.6±1.7 CFU/mL였다. 이러한 곰팡이는 실온보관 시 5일 후 2.1±1.6 CFU/mL, 10일 후 3.0±2.4 CFU/mL로 날짜의 경과에 따라 크게 변화하지 않았으며, 냉장보관 시에도 5일 후 3.5±2.7 CFU/mL, 10일 후에는 3.2±2.9 CFU/mL를 나타내었다. 실온보관과 냉장보관한 더치커피의 곰팡이균수에서는 통계적으로 유의한 차이가 발견되지 않았다(p≥0.05). 인터넷 등에서 판매하는 포장판매용 더치커피에서는 3.5±3.4 CFU/mL의 곰팡이가 발견되었는데, 총 9개 시료 중 6개 시료나 되어 높은 검출률을 보이고 있었다. 커피전문점의 결과보다 다소 높은 군집수를 보였으나, 통계적으로 유의한 차이는 나타나지 않았다. 일반적으로 음용하는 5배수로 희석하여 실온과 냉장온도에 보관하고 5일과 10일에 다시 곰팡이 실험을 실시하였더니, 커피전문점에서 구매한 더치커피의 경우와 마찬가지로 군집의 수가 크게 늘지 않고 비슷한 수를 보이고 있음이 알 수 있었다. 보관한 온도에 의한 차이도 나타나지 않았다.

This study assessed the effect of color marketing in the RTD coffee industry in Korea. In order to investigate the effect of color marketing, this study measured the characteristics of color marketing as well as brand image and attitude in accordance with behavioral intention to purchase. Data were collected using questionnaires, and a total of 310 questionnaires were distributed with 298 entered for data analysis. Frequency analysis, factor analysis, correlation, and multiple regression analysis were tested using SPSS. A total of seven factors were extracted, including brand attitude, purchase intention, association, identification, brand awareness, symbolism, and attention. Significances were found between brand awareness and identification (p<0.001) and attention (p<0.001). In the relationship between characteristics of colors and brand attitude, significances were found in identification (p<0.001), attention (p<0.001), and association (p<0.001). Further, brand attitude and brand awareness had a significant positive effect on purchasing intention of RTD coffee. Results of this study suggested that color marketing is a good marketing tool to persuade potential consumers to purchase RTD coffee based on brand attitude and brand awareness.

H2S adsorption characteristics of adsorbent made by coffee waste were investigated. For analyses of the manufactured adsorbent, various methods such as scanning electron microscope(SEM), measurements of BET(Brunauer Emmett Teller) surface area, pH, and Iodide adsorption were adopted. As major adsorption characteristics, adsorption equilibrium capacity was measured by using a batch type experimental apparatus for operating variables such as adsorption temperature(25～45℃), adsorbent types. The experimental result showed that the H2S adsorption equilibrium capacity of adsorbent made by coffee waste much more increases with steam activation for the coffee waste.

This study aimed to determine consumer satisfaction according to selection attributes of specialized coffee shops and also understand the effects of consumer satisfaction on recommendation intention and revisit intention. Through positive analysis, the study produced the following results. In the factor analysis of selection attributes of specialized coffee shops, there were six factors: ‘quality’, ‘brand image’, ‘economic feasibility’, ‘menu diversity’, ‘the atmosphere and convenience of the shop’, and ‘service’. Among these factors, ‘brand image’, ‘economic feasibility’, and ‘menu diversity’ were found to exert a significant influence on consumer satisfaction. Second, consumer satisfaction had a significant influence on recommendation intention and revisit intention. Third, consumer intention to revisit specialized coffee shops showed a significant influence on recommendation intention.

This study was conducted to analyze the differences in consumer behavior of coffee product according to monthly income in franchised coffee shop's consumer in Korea. A total of 293 questionnaires were used out of the 330 that had been distributed for analysis; those that lacked reliability were excluded. Frequency, ANOVA, and Duncan's multiple range test was conducted to analyze the hypotheses of the study. The findings are summarized as follows. There were significant differences in consumer behavior with regard to seeking health, eco-friendly products, product brand, and product taste as well as preferred coffee menu and coffee consumption expenditures. High income consumers rather than low income groups showed much higher score for concerning health, concerning diet, concerning calorie, concerning instant, concerning caffeine and concerning nature, organic in coffee consumer behavior. In amount spent on purchasing coffee products according to income, low income consumers rather than high income groups had much higher financial expense burden.

본 연구는 점차 다양해지고 세분화되어 가는 소비자의 감성 적 욕구에 부합하는 브랜드 아이덴티티를 구축하기 위한 전략 으로 색채 적용 방식의 3가지 유형 중, 무엇이 적합한지를 알 아보는 데 그 목적이 있다. 이와 같은 연구 목적을 달성하기 위하여 본 연구는 첫째, 문헌연구를 통해 커피 전문점의 매출 액 현황을 살펴보았다. 분석 결과, 1위는 스타벅스(4,821억)이고 2위는 카페베네(1,762억), 3위는 엔제리너스(1,567억), 4위는 커 피빈(1,432억), 5위는 이디야(785억원)로 나타났다. 둘째, 선행 연구를 통해 각 커피브랜드의 컨셉, 네이밍, 로고를 알아보았으 며, 이는 연구 가설을 설정하는데 기반이 되었다. 마지막으로 설문조사를 실행함으로써 다음과 같은 연구결과를 도출한다. 설문조사를 통한 주요 연구결과를 요약하면 다음과 같다. 첫째, 브랜드 이미지와 가장 어울리는 로고색상은 여성이 46%(23명), 남성이 36%(18명)으로 갈색이 가장 높게 나타났다. 갈색은 원 두커피의 색상을 그대로 재현한 도상적 표현이다. 둘째, 기억에 남는 로고 색상은 스타벅스가 가장 높게 나타났다. 스타벅스는 원두커피와의 연관성을 가진 녹색을 적용하였는데, 이는 지표 적 재현 방법이다. 결과적으로 본 연구는 브랜드 이미지 강화 를 위한 색채 적용으로 지표적 표현 방식을 제안하고자 한다. 왜냐하면, 치열한 경쟁사회에서 개성이 강한 이미지를 도출하 기 위해선 도상적 재현보다는 지표적 재현, 상징적 재현이 적 합하며, 원두커피의 맛을 연상할 수 있는 색채는 상징적 재현 보다는 도상적 재현, 지표적 재현이 적합함으로 커피의 맛이 느껴지는 이미지와 기업의 차별화라는 두 가지 조건을 모두 충 족시키기 위해선 지표적 재현이 적합하기 때문이다. 본 연구는 로고색상이 커피브랜드 이미지에 영향을 미치는 것으로 이해하였으며, 연구결과를 토대로 기존 커피브랜드 로고 색상이 커피 브랜드와 조화를 이룰 수 있으면서 동시에 다른 커피브랜드와 의 차별화를 줄 수 있는 방향을 제시하였다는 점에서 의의가 있다. 이상과 같이 본 연구를 토대로 적용하여 더 효과적으로 활용할 수 있는 연구가 활발하게 이루어져야 할 것이다.

The purpose of this study was to determine the relationships among brand awareness, switching intentions, purchasing behavior, and revisiting intentions. Brand awareness consisted of three factors: brand image, physical environment, and affiliation of coffee brand. Good brand image was associated with reduced switching intentions, whereas negative images were associated with higher switching intentions. Consumer purchasing behavior was most affected by interior decoration, including furniture, decorations, etc. Switching intentions had a negative relationship with revisiting intentions. Finally, purchasing behavior and revisiting intentions showed a positive correlation. As limitations, the only participants were university students, who are not representative of all consumers at coffee shops. Moreover, this study did not divide coffee shops into franchises and individually owned.

사람들은 커피를 물 다음으로 가장 많이 마시는 어느새 생활의 필수 요소로 자리 잡아 가고 있다. 최근 커피전문점은 대형 프랜차이즈 업체들 그리고 자신만의 차별화된 아이템을 바탕으로 소규모 로스터리 커피전문점이 우후죽순처럼 생겨나고 있으며 거의 포화될 대로 많은 커피전문점 시장에서 과연 어떻게 살아남고 대응해야 할지 고려해 봐야 한다.따라서 본 논문에서는 미국, 유럽, 일본 등과 같이 우리나라에 비해 커피 산업 분야에서 한참 앞선 나라들의 커피 산업경향을 살펴봤다. 앞으로의 커피전문점은 경쟁력을 가진 업체만이 살아남을것이며 얼마나 고객들의 요구를 잘 충족하는지가 관건일 것이다. 따라서 경영자들은 소비자를 만족시키기 위해 커피 시장환경에 대응하고 발전시켜 나가야 할 것이다.

우리나라의 바리스타 교육을 개설 운영하고 있는 교육기관에서 중요하게 생각하는 교육내용을 23개 목으로 질문한 결과를 살펴보면 커피학개론, 에스프레소머신과 그라인더관리, 에스프레소추출, 커피 스팅, 밀크스티밍, 커피향미 및 커핑실습, 핸드드립커피실습, 카푸치노실습, 바리스타2급자격취득대비 이론 및 시연실습, 라떼아트실습, 커피창업경영, 현장실습 등 12개 교육내용으로 나타났다. 대학부설 생교육원에서는 에스프레소를 이용한 메뉴실습, 그라인더입자(분쇄)조절, 에칭아트, 아이스커피 및 치커피, 바리스타서비스업무, 사이드음료메뉴교육실습 등 6개 교육을 추가하여 총18개 교육내용을 중 하게 생각하고 있는 것으로 나타났다 특히 대학부설평생교육원은 바리스타 자격취득대비 교육을 100 운영하고 있는 것으로 조사되었다.

The coffee industry has grown very fast ever since international coffee brands were launched in the 1990's. Recently, consumers have begun to focus on coffee produced ethically. This phenomenon is due to ethical-consumption consciousness, which consists of three factors, emotional value, social value and function value. Most studies on this topic have focused on consumers who purchase fair-trade coffee. Thus, this study is novel in its focus on baristas who sell fairtrade coffee in their shops as well as differences from former studies. The three factors of ethical-consumption consciousness of baristas affected the sale of fair-trade coffee, except for the function value. Therefore, the sale of fair-trade coffee could be influenced by ethical-consumption consciousness of baristas. This study shows that education of baristas can promote the sale of fair-trade coffee. However, there are limitations as it only researched coffee brands ranked in the top 5, so further studies will be required in the future.

This study identified the brand personality of domestic take-out coffee shops and examined its effects on customer satisfaction and brand loyalty. The research subjects were college students in Busan who visited a coffee house. Overall, four major empirical results were obtained. First, five factors of brand personality were identified: "energy", "competence", "familiarity", "reliability", and "sophistication". Second, all brand personality factors had significant effects on customer satisfaction, but "familiarity" (β=0.429) and "reliability" (β=0.381) appeared to have the greatest effects. Third, brand personality factors had significant effects on brand loyalty, with"reliability" (β=0.447) appearing to have the greatest effect on brand loyalty. Fourth, customer satisfaction had a significant effect on consumer brand loyalty. These results show that brand personality can be an important means of marketing differentiation in an intense competitive coffee market atmosphereto increase customer satisfaction and build brand equity.

The aim of this study was to provide strategic implications for the coffee market in which competition got severer through IPA analysis based on the attributes of selection of a specialized franchise coffee shop. The results of a positive analysis conducted with undergraduates in their twenties were as follows: According to the evaluation of the importance of the attributes of selection of a specialized coffee shop, the most important were 'cleanliness and hygienic facilities inside the shop (6.09)' and 'taste and quality of the menu (coffee) (6.09)'. According to the performance analysis, those showing the highest performance were 'brand image (4.92)' and 'cleanliness and hygienic facilities inside the shop (4.92)'. According to the result of IPA analysis, what customers regarded as being the most important were 'taste and quality of the menu (coffee)', 'kindness of the staff', and 'cleanliness and hygienic facilities inside the shop', and, in fact, they showed great performances as well. However, 'price of the menu (coffee)' was regarded as being important but did not indicate a great performance; therefore, they showed dissatisfaction with it. Although they did not think 'environment around the shop', 'brand image', 'brand recognition' or 'interior size and scale of the shop' were important, the attributes did not appear to show great performances. Therefore, we need constant maintenance strate gies regarding the fact that consumers are considered to be very important for evaluation, and should make efforts to change the price in advance.

This study aims to understand college students customer’s preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low∼5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

새송이버섯(Pleurotus eryngii)은 인기 있는 식용버섯 중의 하나로서 항산화, 항암 또는 면역조절 기능 등의 인체에 유익한 생리활성 기능을 지닌다. 본 연구에서는 새송이버섯 균사체 배양 시 커피음료 생산 과정으로부터 폐기되는 커피박(spent coffee ground: SCG) 첨가에 의한 균사체의 생장과 기능성의 변화를 조사하였다. 그 결과, SCG(1-10%, w/v) 첨가 시 생장속도가 상당히 증가하는 경향을 나타내었다. 특히 1% SCG 첨가 시 무첨가에 비해 건조중량이 2.5배 증가함으로써 SCG가 탁월한 새송이버섯 균사체의 생장촉진제 기능이 제시되었다. SCG 첨가에 의하여 균사체의 polysaccharide 함량은 변화가 없었으나 polyphenol량 및 항산화능의 증대를 확인할 수 있었다.

In previous studies, we performed joint animal studies and clinical trials between Yonsei University and Oryza Oil & Fat Chemical Co. Ltd. We have shown that coffee bean extract has potent anti-obesity and hypotriglyceridemic activities as well as beneficial effects on body fat reduction.In this study, the effects of coffee bean extract (100 mg/capsule) on body fat reduction were evaluated in overweight/obese women (body mass index of 25~30 kg/m2 or body fat 〉 30%) not diagnosed with any type of disease. Subjects were randomly assigned to a coffee bean extract group (n=10) or placebo group (n=10). We measured anthropometric parameters, abdominal fat distribution by computed tomography and blood components before and after the 8week intervention period. After supplementation, the coffee bean extract group showed body weight (p=0.08), body mass index (p=0.06), hip circumference (p〈0.05), and upper waist circumference (p〈 0.01). In addition, after 8 weeks, the coffee bean extract group showed a significant decrease in abdominal internal fat area compared to 0 weeks (0 weeks : 155.8cm2; 8 weeks : 145.9cm2, δ change : -9.9cm2, respectively). However, there were no significant differences in lipid profiles or serological measurements between the coffee bean extract group and placebo group. The results of our human study demonstrated that coffee bean extract supplementation for 8 weeks has beneficial effects on reducing abdominal internal fat area as well as hip and waist circumferences.

This study was designed to provide practical environmental marketing data by measuring the effect of environmental marketing on customer loyalty and trust at coffee stores. The results were obtained by empirical analysis and are summarized as follows. The first hypothesis, the effect of environmental marketing on consumer trust at coffee stores, showed that environmental marketing at coffee stores had a statistically significant positive effect on consumer trust. Price, product, and facilities as sub-factors of environmental marketing at coffee stores had effects on consumer trust. Especially, facilities was the highest. The second hypothesis, the effect of environmental marketing on customer loyalty at coffee stores, showed that environmental marketing at coffee stores had a statistically significant positive effect on customer loyalty. Price, product, and facilities as sub-factors of environmental marketing at coffee stores had effects on customer loyalty. Especially, facilities was the highest. The third hypothesis, the effect of consumer trust on customer loyalty at coffee stores, showed that consumer trust at coffee stores had a statistically significant positive effect on customer loyalty. Improvement of consumer trust by environmental marketing was an important factor in improving customer loyalty. As for these findings, price, product, and facilities as sub-factors of environmental marketing at coffee stores had effects on consumer trust and loyalty. Consequently, these findings provide helpful information for coffee stores to plan environmental marketing strategies and establish direction, and they can be used for management activities.