Trends in Specialty Coffee

2020 ◽  
pp. 407-443
Author(s):  
Natalia Li ◽  
Yoshiharu Sakamoto
Keyword(s):  
Specialty Coffee

The Impact of E-Auctions in Adjusting Procurement Strategies for Specialty Coffee

2009 ◽  
Author(s):  
M. Laura Donnet ◽  
Thomas D. Jeitschko ◽  
Dave D. Weatherspoon
Keyword(s):  
Specialty Coffee ◽  
Procurement Strategies ◽  
The Impact

scholarly journals Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

2021 ◽  
Vol 11 (12) ◽  
pp. 5413
Author(s):  
Keiko Iwasa ◽  
Harumichi Seta ◽  
Yoshihide Matsuo ◽  
Koichi Nakahara
Keyword(s):  
Methyl Ester ◽  
Methyl Esters ◽  
Acid Methyl Ester ◽  
Chemical Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Arabica Coffee ◽  
Acid Methyl ◽  
Coffee Brew ◽  
Coffee Beans ◽  
Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

scholarly journals Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1310
Author(s):  
Matúš Várady ◽  
Sylwester Ślusarczyk ◽  
Jana Boržíkova ◽  
Katarína Hanková ◽  
Michaela Vieriková ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Dry Matter ◽  
Green Beans ◽  
Caffeoylquinic Acids ◽  
Coffee Beans ◽  
Metal Contents ◽  
Specialty Coffee ◽  
Quantitative Analyses ◽  
The Impact

The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.

The Meaning of Coffee for Barista in Speciality Coffee Shop in Indonesia

2021 ◽  
pp. 097325862110058
Author(s):  
Redovan Witarta Adhi ◽  
Ulani Yunus
Keyword(s):  
Research Method ◽  
Qualitative Method ◽  
Sense Of Self ◽  
Phenomenological Approach ◽  
Third Wave ◽  
Coffee Shop ◽  
The Third ◽  
Self Image ◽  
Specialty Coffee ◽  
Coffee Shops

The purpose of this study is to determine the meaning of coffee for Barista in specialty coffee shop. The concept used in this study is the concept of self-image or an individual image. The concept of self-image also explains the feelings and thoughts of individuals. The research method used is qualitative method with a phenomenological approach. Whereas data collection is done by conducting observations, interviews and literature studies. The results of this study show that the meaning of coffee for Barista in specialty coffee shop is the deeper their understanding of knowledge about coffee, the stronger the meaning conveyed to their customers and also to increase the sense of self respect as Barista. Besides that, the interaction built between the Barista and the customers can also strengthen the characteristic of the coffee shops, which is to be the specialty coffee shop in the third wave era.

PENGARUH KUALITAS PRODUK KOPI TERHADAP KEPUTUSAN PEMBELI DI POINT COFFEE PEDURENAN

2021 ◽  
Vol 15 (01) ◽  
pp. 22-28
Author(s):  
Dwi Lolla Octavyan ◽  
Sofiani Sofiani
Keyword(s):  
Product Quality ◽  
Sampling Method ◽  
Sampling Technique ◽  
Simple Random Sampling ◽  
Quality Service ◽  
Purchasing Decisions ◽  
Coffee Shop ◽  
Specialty Coffee ◽  
Dominant Influence

Indonesia as one of the largest coffee producing countries in the world has an important role in global trade, namely the specialty coffee trade. Specialty coffee is one of the leading commodities for coffee producing countries like Indonesia because of the taste of the coffee. The quality of the product itself has an understanding that the product offered by the seller has more selling value that must be owned by competitors' products, therefore the company is trying to focus on the quality of the product and compare it with the products offered by competing companies. This research is associative research using a quantitative approach. With the aim to analyze the effect of Coffee Beverage Product Quality on Buyer's Decisions at Point Coffee Pedurenan, South Jakarta, as well as find out which factors have a dominant influence on Buyer's Decisions at the Coffee Shop. The sample in this study amounted to 100 respondents who had visited Point Coffee by using the Probability Sampling method with the Simple Random Sampling technique. The data was collected using questtionnaires and distribute it directly to buyers at Point Coffee. The suggestion from this research is that the owner of Point Coffee can maintain the hygiene that has been applied by the workers, Increase again the Quality, Quantity, Variation, and Innovation of coffee beverage products in terms of flavor, to meet the buyer's decision. And Point Coffee is more innovative so that buyers don't get bored easily if they come again at Point Coffee. Keywords: Product Quality, Service Quality, Purchasing Decisions

Minimum-wage Connoisseurship and Everyday Boundary Maintenance: Brewing Inequality in Third Wave Coffee

2020 ◽  
Vol 44 (4) ◽  
pp. 469-491
Author(s):  
Brian Ott
Keyword(s):  
Minimum Wage ◽  
The United States ◽  
Third Wave ◽  
Niche Markets ◽  
Sensory Experiences ◽  
Production And Consumption ◽  
Boundary Maintenance ◽  
Consumption Practices ◽  
Specialty Coffee ◽  
Additional Payment

The shift from Fordism to post-Fordism in the United States introduced vast changes to production and consumption practices. In contrast to the commercial enterprises of Fordism, the post-Fordist economy relies on fast-changing tastes and small, niche markets along with new cultural forms for inducing consumption and anchoring identities. This article focuses on the specialty (or “third wave”) coffee industry, where coffee is treated similarly to wine, which I argue is emblematic of a post-Fordist economy. Relying on data collected from over a year of ethnographic fieldwork, I argue that the specialty coffee industry represents a qualitative shift in the coffee industry, one that produces a new niche market and consumer base that commoditizes sensory experiences as embodied class dispositions. I argue that baristas perform a kind of labor that I term “minimum-wage connoisseurship,” where they receive minimum wage (and tips) along with additional payment in cultural and social capital that elevates their status as well as manufacture’s consent for dedicating their time, in and outside of work, and their bodies to the organization.

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