探討不同烘焙條件和萃取方法對於 咖啡杯測及品質之影響
學生姓名:
丁芝宇
指導教授:
劉修銘
學 期:
112上
摘 要:
Coffee beans are one of the most traded commodities worldwide. Furthermore, it is the most important agricultural product whose production brings considerable economic benefits to certain developing tropical countries.The use of different roasting technologies and extraction temperatures has a significant impact on coffee. The research showed that at a fixed TDS and consumption temperature, the brew
temperature in the cold to hot range had a significant impact on the sensory properties of coffee. Cold brew is less sour but not necessarily less acidic chemically. There were far fewer differences between room (22°C) and refrigerator (4°C) temperature brews than between either of those temperatures and the hot (92°C) brews. Furthermore, the use of different roasting technologies also has a significant impact on coffee beans. The Sidama and Harar coffees result in the best total cup score using the drum roaster, whereas Yirgacheffe coffee achieved the highest score using the fluidized bed roaster. Standardizing the entire coffee processing technique can help maintain and improve the quality of coffee, and it also provides direction for future research.
temperature in the cold to hot range had a significant impact on the sensory properties of coffee. Cold brew is less sour but not necessarily less acidic chemically. There were far fewer differences between room (22°C) and refrigerator (4°C) temperature brews than between either of those temperatures and the hot (92°C) brews. Furthermore, the use of different roasting technologies also has a significant impact on coffee beans. The Sidama and Harar coffees result in the best total cup score using the drum roaster, whereas Yirgacheffe coffee achieved the highest score using the fluidized bed roaster. Standardizing the entire coffee processing technique can help maintain and improve the quality of coffee, and it also provides direction for future research.
丁芝宇.pdf