探討沖泡咖啡流程間多因子之交互作用對於濃度及萃取率之影響

在台灣，咖啡的產業每年都有龐大的商機，從一開始的義式咖啡機到現在的手沖咖啡，但是如何在競爭激烈的手沖咖啡市場下經營，成了業者苦思的課題。本研究欲了解如何在不降低咖啡的品質下降低經營的成本，因此使用實驗設計法，選擇3因子2水準的配置，選定了可能會影響咖啡濃度與萃取率的咖啡豆溫度、悶蒸時間及水溫等因子進行探討，並且參考美國精品咖啡協會的金杯準則訂定的濃度與萃取率進行計算，將計算後的結果輸入Minitab 17進行分析。本研究發現咖啡豆溫度對於濃度與萃取率有顯著的影響，而悶蒸時間及水溫卻沒有顯著影響，結果顯示在-19度時的咖啡豆能夠提高咖啡的濃度與萃取率，近而減少咖啡豆的使用，使業者降低材料成本。

關鍵字

實驗設計；手沖咖啡；金杯準則

並列摘要

In Taiwan, from the beginning of the espresso machine to pour over coffee today, it's full of business opportunities in coffee's industry every year. However, how to operate in the highly competitive pour over coffee's market is the vital issue for the manager. The aim of this study is to reduce the cost in the condition of keeping the quality of the coffee. Therefore, we use DOE (Design Of Experiments) method to configure three factors and two levels of the full factorial experiment, we choose the factor that would possible to affect coffee's strength and extraction, ie, coffee beans' temperature, steaming time and water temperature. We also refer to the standard of the Golden cup which proposed by SCAA (The Specialty Coffee Association of America) to calculate coffee's strength and extraction and using Minitab17 to analyze experimental results. This study found that coffee beans' temperature has the significant effect on coffee's strength and extraction. Therefore, there is the nonsignificant effect on steaming time and water temperature. The results show that coffee beans can improve coffee's strength and extraction at -19 degrees Celsius. In this way, it can reduce the number of coffee beans and also lower the material cost for the manager.

並列關鍵字

Experimental Design ； Pour Over Coffee ； Gold Cup Standard

國際替代計量

探討沖泡咖啡流程間多因子之交互作用對於濃度及萃取率之影響

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