References
- An JY (2013) Learn Coffee. Yesin Books, Seoul. p 92.
- Andueza S, Vila MA, De Pena MP, Cid C (2007) Influence of coffee/water ratio on the final quality of espresso coffee. J Sci Food Agric 87: 586-592. https://doi.org/10.1002/jsfa.2720
- Arnous A, Makris DP, Kefalas P (2001) Effect of principal polyphenol components in relation to antioxidant characteristics of aged red wines. J Agr Food Chem 49: 5736-5742. https://doi.org/10.1021/jf010827s
- Cha SB (2013) A content analysis of coffee-related studies appeared in the hospitality and tourism journals in Korea: A review of papers published in 1999-2012 period. Korean Journal of Hotel Administration 22: 189-204.
- Chae SK (1998) Food Analysis. Jigumunhwasa Co., Seoul. p 125.
- Choi YM, Yoon HH (2010) Sensory characteristics of espresso coffee in relation to the classification of green Arabica co ffee. Korean J Food Cookery Sci 26: 300-306.
- Coltro L, Mourad AL, Oliveira PAPLV, Baddini JPOA, Kletecke RM (2006) Environmental profile of Brazilian green coffee. Int J Life Cycle Assess 11: 16-21. https://doi.org/10.1065/lca2006.01.230
- Dupas CJ, Marsset-Baglieri AC, Ordonaud CS, Ducept FMG, Maillard MN (2006) Coffee antioxidant properties: Effects of milk addition and processing conditions. J Food Sci 71: S253-S258. https://doi.org/10.1111/j.1365-2621.2006.tb15650.x
- Esquivel P, Jimenez VM (2012) Functional properties of coffee and coffee by-products. Food Res Intl 46: 488-495. https://doi.org/10.1016/j.foodres.2011.05.028
- Illy A, Viani R (2005) Espresso Coffee: The Science of Quality, 2nd ed. Elsevier Academic Press, San Diego. pp 91-108, 290-315.
- Kim HA, Lee KH (2013) Sensory characteristics of the brewed coffee roast based on the elapsed time after grinding. J East Asian Soc Dietary Life 23: 382-390.
- Kim HK, Hwang SY, Yoon SB, Chun DS, Kong SK, Kang KO (2007) A study of the characteristics of different coffee beans by roasting and extracting condition. Korean J Food & Nutr 20: 14-19.
- Kiyohara C, Kono S, Honjo S, Todoroki I, Sakurai Y, Nishiwaki M (1999) Inverse association between coffee drinking and serum uric concentrations in middle-aged Japanese males. Brit J Nutr 82: 125-130.
- Lee JS, Kim MS, Shin HJ, Park KH (2011) Analysis of offflavor compounds from over-extracted coffee. Korean J Food Sci Technol 43: 348-360. https://doi.org/10.9721/KJFST.2011.43.3.348
- Lee SY, Hwang IK, Park MH, Seo HS (2007) Sensory characteristics of diluted espresso (Americano) in relation to dilution rates. Korean J Food Cookery Sci 23: 839-847.
- Ludwig IA, Sanchez L, Caemmerer B, Kroh LW, De Pena MP, Cid C (2012) Extraction of coffee antioxidants: Impact of brewing and method. Food Res Int 48: 57-64. https://doi.org/10.1016/j.foodres.2012.02.023
- Masi C, Dinnella C, Barnaba M, Navarini L, Monteleone E (2013) Sensory properties of under-roasted coffee beverages. J Food Sci 78: S1290-S1300. https://doi.org/10.1111/1750-3841.12211
- Oliveira M, Casal S, Morais S, Alves C, Dias F, Ramos S, Mendes E, Delerue-Matos C, Oliveira MBPP (2012) Intraand interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake. Food Chem 130: 702-709. https://doi.org/10.1016/j.foodchem.2011.07.113
- Parenti A, Guerrini L, Masella P, Spinelli S, Calamai L, Spugnoli P (2014) Comparison of espresso coffee brewing techniques. J Food Eng 121: 112-117. https://doi.org/10.1016/j.jfoodeng.2013.08.031
- Petraco M (2001) Technology IV: Beverage Preparation: Brewing Trends for the New Millenium. Blackwell Science, London. pp 140-164.
- Sacchetti G, Mattia CD, Pittia P, Mastrocola D (2009) Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. J Food Eng 90: 74-80. https://doi.org/10.1016/j.jfoodeng.2008.06.005
- The Korean Society of Food and Nutrition (2012) Food's Food. Korea Dictionary Research Publishing, Seoul. p 541.