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Coffee extraction temperature, extraction time and drinking temperature on the difference in coffee taste and preference study

커피 추출온도, 추출시간, 음용온도에 따른 맛의 차이 및 선호도 연구

  • Kim, Yeong-Seon (Department of Health Environment, The Hoseo Graduate School of Venture) ;
  • Lee, Sang-Houck (Department of Health Environment, The Hoseo Graduate School of Venture)
  • 김영선 (호서대학교 벤처전문대학원 보건환경학과) ;
  • 이상혁 (호서대학교 벤처전문대학원 보건환경학과)
  • Received : 2013.09.25
  • Accepted : 2013.10.20
  • Published : 2013.10.28

Abstract

This study examined the effect of 3 evaluation factors(extraction temperature, extraction time and drinking temperature) on the 5 tastes (sour, sweet, malty, salty and bitter) of coffee. the aim of this experiment were threefold: i) to investigate the change of the 5 tastes depending on the each 3 evaluation factor ii) to examine the change of the 5 tastes depending on the extraction time, drinking temperature under fixing the group of extraction temperature iii) to research the preference for the taste of coffee depending on 3 evaluation factors. As a result, in relation to the evaluation factors, significance difference was made at the sour taste. And when extraction temperature was higher and extraction time was longer, the sour taste was felt stronger. To the contrary, when drinking temperature was lower, sour was stronger. When the extraction Temperature group was controlled, the sour and malty taste were stronger. The sour taste was stronger when drinking temperature was lower and delicate flavor was stronger when drinking temperature was higher. High preference was demonstrated at extraction temperature($98^{\circ}C$), extraction time(0 minute), drinking temperature($60^{\circ}C$) and higher malty taste.

Keywords

extraction temperature;extraction time;drinking temperature;coffee taste;preference