曼特寧和巴西研磨咖啡最適沖泡條件之官能品評研究

A Study on the Sensory Evaluation of the Most Appropriate Brewing Condition for Mandeling and Brazilian Ground Coffee

蘇家愷(Chia-Kai Su)

《餐旅暨家政學刊》 6卷2期 (2009/06) Pp. 159-177

https://doi.org/10.6572/JHHE.6(2).4

摘要

產品的所有特性中，最具有生命力且消費者最清楚的就是官能品評特性，因此，消費者的抱怨也都與品評品質失誤有直接關係。從生鮮咖啡豆的品質、咖啡豆加工過程至沖泡咖啡流程等因素都會影響研磨咖啡的品質，因此，本研究的目乃了解影響研磨咖啡品質的沖泡條件，評估的變數爲曼特寧咖啡與巴西咖啡的混合比例、咖啡粉的顆粒大小、咖啡粉與水的比例及萃取時間。混合曼特寧咖啡與巴西咖啡、不同比例之咖啡粉與水（15g~45g咖啡粉溶在360mL水）、不同顆粒大小之咖啡粉與不同之萃取時間共180種組合進行品評研究。以無母數檢定方式分析品評結果，數據顯示符合年輕人喜好的研磨咖啡沖泡流程爲採用曼特寧與巴西(1:1)混合的咖啡粉、咖啡粉顆粒大小爲200 mesh、咖啡粉與水的比例爲1:12及浸泡時間90秒，沖泡的咖啡爲南部年輕人最適接受的口感。

關鍵字

官能品評 ； 研磨咖啡 ； 沖泡條件

並列摘要

Among product characteristics, sensory evaluation is the most vital and customer-aware characteristic. Accordingly, consumer complaints are directly associated with the error of product evaluation and quality. The factors that have an impact on coffee quality include the quality of the fresh coffee beans, coffee bean processing procedure and coffee brewing steps. As a result, the aim of this study is to understand the brewing conditions that affect the quality of ground coffee. The variables of the evaluation include the mix proportion of Mandeling and Brazilian ground coffee, the grain size of the coffee powder, the proportion of coffee to water and the extraction time. Further, this study selects 180 combinations of mixed Mandeling and Brazilian coffee with different proportions of coffee powder to water (15g~45g coffee powder with 360mL water), different grain sizes of coffee powder and different extraction times. Based on the nonparametric analysis, the result shows that the coffee brewing procedure that best meets with young people's preference is using a 1:1 mix of Mandeling and Brazilian coffee powder. The grain size of coffee powder is 200 mesh, the proportion of coffee to water is 1:12 and the brewing time is 90 seconds. This will make the most acceptable taste for young people in southern Taiwan.

並列關鍵字

sensory evaluation ； grind coffee ； brewing condition

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