玻璃咖啡濾杯實用性之研究
No Thumbnail Available
Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
本研究旨在研究以玻璃作為手沖咖啡免濾紙濾杯實用性之研究，過去傳統使用之濾杯多以使用濾紙為主，非濾紙類也只有金屬濾網與法蘭式絨布，以玻璃為咖啡濾器為首見。
本研究主要目的係在透過實驗設計，檢驗以玻璃做為手沖咖啡濾杯的實用性，包含兩個階段：先行研究與正式研究。先行研究試做四個玻璃咖啡濾杯，並檢視各個玻璃咖啡濾杯的萃取時間是否跟其他濾材是相容的，根據先行研究結果，正式研究採用萃取時間最接近濾紙的玻璃咖啡濾杯為實驗器材，並結合不同咖啡粉末粗細，舉辦八場咖啡試飲會，每場8人，採實驗法，以相依樣本重複量數二因子變異數分析，比較兩種濾器(濾紙、濾杯)與兩種咖啡粉末(粗、細)，在咖啡風味的五項評分向度(香、酸、苦、醇厚、均衡)上之差異，統計的顯著水準訂為 α=.05本研究結果如下:
一、玻璃濾杯在香氣、醇厚與均衡上與濾紙有顯著差異(p<.05)，玻璃濾杯在香氣、醇厚與均衡三個衡量指標上都比濾紙來得高。
二、粗咖啡粉末在酸度上與細咖啡粉末在酸度上有顯著差異(p<.05)，粗咖啡粉末酸度比細咖啡粉末高。
三、細咖啡粉末與粗咖啡粉末在香氣與苦味上有顯著差異(p<.05)，細咖啡粉末香氣與苦味比粗咖啡粉末高。
四、濾器(玻璃濾杯、濾紙)與咖啡粉末(粗、細)在咖啡風味上(香氣、酸度、苦味、醇厚、均衡)無交互作用(p>.05) 。
本研究經由玻璃咖啡濾杯萃取時間可調控的確認以及64位研究參與者的盲測實驗，濾杯的喜愛度高於濾紙，證實了玻璃咖啡濾杯的實用性。
This study aims to study the practicality of glass as a paper-free coffee dripper , in the past, the traditional use of filter use paper filtration、metal filtration and cloth filtration. The study is to test the practicality of using glass as a hand-drip brewing coffee dripper through experimental design, including two stages: pilot research and formal research. First stage tries to make four glass coffee drippers, and to examine whether the extraction time of each glass coffee dripper is compatible with other filtration materials, according to the results of the pilot research, the formal research using the glass coffee dripper whose extraction time closest to the paper filter as experimental material, combined with different thickness of coffee powder , held eight coffee trial sessions, The differences of coffee flavor (Aroma、Acidity、Bitter、Body、Balance) between two filters(paper、glass) and coffee powder(coarse、fine) were analyzed by repeated measure two-way ANOVA. Significant level was set at α=.05.The results of this study are summarized as follows: 1. The result of different filters showed that the glass coffee dripper was significantly higher in aroma、body and balance of coffee flavor than paper filter(p<.05). 2. The result of different coffee powder showed that the coarse coffee powder was significantly higher in acidity than fine coffee powder(p<.05). 3. The result of different coffee powder showed that the fine coffee powder was significantly higher in aroma/bitter than coarse coffee powder(p<0.5). 4. The filter type (glass filter、paper filter) were no interaction with coffee powder ( coarse、fine) on coffee flavor (Aroma、Acidity、Bitter、Body、Balance). The study was confirmed by the controllable extraction time of glass coffee dripper and the preference of glass coffee dripper over paper filter by blind testing experiments of 64 participants, which confirmed the practicality of glass coffee dripper.
This study aims to study the practicality of glass as a paper-free coffee dripper , in the past, the traditional use of filter use paper filtration、metal filtration and cloth filtration. The study is to test the practicality of using glass as a hand-drip brewing coffee dripper through experimental design, including two stages: pilot research and formal research. First stage tries to make four glass coffee drippers, and to examine whether the extraction time of each glass coffee dripper is compatible with other filtration materials, according to the results of the pilot research, the formal research using the glass coffee dripper whose extraction time closest to the paper filter as experimental material, combined with different thickness of coffee powder , held eight coffee trial sessions, The differences of coffee flavor (Aroma、Acidity、Bitter、Body、Balance) between two filters(paper、glass) and coffee powder(coarse、fine) were analyzed by repeated measure two-way ANOVA. Significant level was set at α=.05.The results of this study are summarized as follows: 1. The result of different filters showed that the glass coffee dripper was significantly higher in aroma、body and balance of coffee flavor than paper filter(p<.05). 2. The result of different coffee powder showed that the coarse coffee powder was significantly higher in acidity than fine coffee powder(p<.05). 3. The result of different coffee powder showed that the fine coffee powder was significantly higher in aroma/bitter than coarse coffee powder(p<0.5). 4. The filter type (glass filter、paper filter) were no interaction with coffee powder ( coarse、fine) on coffee flavor (Aroma、Acidity、Bitter、Body、Balance). The study was confirmed by the controllable extraction time of glass coffee dripper and the preference of glass coffee dripper over paper filter by blind testing experiments of 64 participants, which confirmed the practicality of glass coffee dripper.
Description
Keywords
手沖玻璃咖啡濾杯, 玻璃粉末鑄造技法, 萃取時間, 咖啡粉末, 咖啡風味, Glass Coffee Dripper, Glass Powder Casting Technique, Extraction Time, Coffee Powder, Coffee flavor