커피볶음상태와 추출조건에 따른 선호도 연구

A Study on the Preference according to Coffee Roasting and Extraction Conditions

In this paper, coffee preference was analyzed with different coffee roasting and extraction conditions. Antigua Guatemala SHB EP Bourbon green beans were roasted in three types: strong-weak roasting, medium-medium roasting, and weak-strong roasting, then ground and extracted with water at 88°C, 92°C, and 96°C. The first extraction was performed by water of 4 times, 8 times, and 16 times of coffee powder, and the second extraction was performed after 3 minutes and completed in 4min.±15sec. Also, preference was investigated with samples extracted and mixed three times under the same conditions and diluted in the same amount. To summarize the three conclusions : First, weak-roasted coffee showed high preference at low concentration, and strong-roasting coffee showed relatively high preference at relatively high concentration. Second, in the study of the extraction temperature according to the degree of roasting, the preference for weak-roasting coffee increased when extracted with high-temperature water, and the stronger the roasted coffee, the higher the preference when extracted at low temperature. Third, in the preference survey according to the amount of extract, the lower the amount of water used for extraction, that is, the lower the solution ratio, the higher the preference because the ratio of Sweetness component increases. Conversely, the higher the solution ratio, the more sour or bitter components are extracted, so the preference is considered to be low. Through the investigation of preference, basic data for sensory test and component analysis contributing to taste were created. In particular, since ingredients that make sour, astringent, and bitter tastes do not give a good taste, research on how to prevent the extraction of these ingredients will be needed in the future.