應用田口方法進行手沖咖啡最佳化之研究

近年來，在台灣咖啡已經成為生活重要的飲品之一，而一杯好的咖啡的重要因素卻有很多種，而本研究主要目的是找出手沖咖啡的重要因素及因素中最好的配置方法。本研究應用田口方法的 L18(21×37) 直交表進行實驗，L18直交表配置做18次實驗找出手沖咖啡最佳化方法與條件，研究中共有八種品質特性作為因子，因子如下：咖啡豆、注水高度、粉水比、水溫、水質、咖啡濾紙、注水間格、咖啡豆顆粒大小，而18次實驗的數據是經由品評員對其咖啡進行滿意度的評分，在計算求得S/N比、反應圖、反應表、可得知手沖咖啡最佳化的方法與條件，而研究結果得知手沖咖啡最佳化的條件為咖啡豆：巴西、注水高度：9±1CM 、粉水比：1g:18cc 、水溫：87度、水質：鹼性水、濾紙：森之豆、注水間格：40s 、咖啡顆粒大小：1.5。本次研究將作為喜愛手沖咖啡的人以及未來從事手沖咖啡行業者最為參考的依據。

關鍵字

手沖咖啡；田口方法；最佳化

並列摘要

In recent years, Coffee has become necessity for Taiwanese. A cup of high-quality coffee can be influenced by a number of factors. The main purpose of this study is to find out the important factors of pour-over coffee and the best way to configure the factors. In this study, the L18(21×37) orthogonal table of Taguchi method was used to experiment. Using L18 orthogonal table configuration to have 18 experiments, in order to find out the best way and conditions of pour-over coffee. There are eight quality characteristics as factors. Factors are shown in the following, coffee beans, water injection height, coffee powder with water ratio, water temperature, water quality, coffee filter paper, water compartment, and coffee beans particle size. And the 18 experimental data will be scored from the satisfaction of testing the coffee. In the calculation of S/N Ratios, reaction diagrams, reaction tables, we are finding out the method and conditions of optimization of pour-over coffee. The results of the study found that the best coffee beans come from Brazil. Water level: 9 ± 1CM, coffee powder with water ratio: 1g: 18cc, water temperature: 87 degrees, water quality: alkaline water, thick paper filter: Sen's beans, water compartment: 40s, coffee particle size: 1.5. This study will be the basis for those who love pour-over coffee and the future engaged in pour-over coffee industry.