Coffee Machine Research Articles

Consumers' perception of different brewed coffee extractions using the sorting technique

AbstractThis study investigated coffee brewing methods from the consumer perspective using the sorting task. The hypothesis was that consumers consider espresso and coffee capsule beverages to be the result of similar extractions. In the first assessment, the following ten extraction methods were studied: paper filter, cloth strainer, Italian coffee maker, French press, electric coffee maker, espresso, and four capsule coffee machines, and 36 assessors conceptually sorted them into groups. In the second assessment, two espresso and eight capsule coffee samples were evaluated. One hundred and eighteen assessors tasted the samples and sorted them into groups according to their sensory similarity. They also evaluated each group for their acceptability and quality and characterized them by the check‐all‐that‐apply (CATA) method. The results showed that when conceptually evaluating the different brewing methods, the consumers considered espresso and capsule coffees to be alike, but when they tasted the different espresso and capsule coffees, they perceived them as different beverages. Therefore, the sorting task is suitable for measuring how the consumers perceive similarities and differences among different brewed coffees, and was improved by association with the CATA analysis.Practical ApplicationsCoffee capsules are gaining markets worldwide, so this study investigated whether capsule coffee is similar to espresso coffee from the consumer point of view. To analyze this question, the sorting method was applied in an innovative way evaluating the perception of the different coffee extraction methods by presenting videos, photos and the coffee machines and devices themselves. Subsequently, sorting was applied to evaluate the actual beverages. When conceptually evaluating the different brewing methods, the consumers grouped espresso and capsule coffees together, but they perceived differences in the sensory characteristics when they tasted the samples. Thus, marketing companies will be able to use the findings of this research to better communicate with consumers.

Improving the Quality of Coffee Shops in Jabodetabek Area by Application and Modification of Coffee Roaster Machine Capacity 400-600 Gram Coffee Beans Using the Reverse Engineering and Engineering Design Method

Coffee roaster machine or commonly called coffee roaster is a tool for cooking coffee beans that have been fermented during the process of cherry coffee into coffee beans in a measured and controlled manner. Coffee shops have constraints in fulfilling the ingredients of the coffee beans themselves by using a roaster coffee machine available at the market less 400 grams or bigger then 1000grams, so that does not match with the needs of the limited ingredients of coffee beans, the coffee shop buys cooked coffee beans at a more expensive price. Therefore, in this research a coffee roaster machine will be designed at the capacity of 400 grams up to 600 grams. Reverse Engineering is a process of analyzing existing products or machine as a reference for designing similar products by minimizing and increasing an excellence product. Reverse Engineering activities have carried out by dismantling and replacing the old coffee roaster. Engineering Designing a new roaster machine, and the last is built a prototype machine. The new design of a roaster machine can produce a faster roasted coffee with the capacity between 400 grams up to 600 grams/77 minutes, in the process of roasting coffee with additional in weight of 200 grams of coffee in a roasted coffee machine after modification.

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.

Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.

A hybrid appliance identification method by using grey relational artificial neural network

Nowadays, everything is getting smarter such as mobile phones, cars, watches and home appliances. Our powerlines are also getting smarter. There are many smart grid and smart home applications. Designing of recognition devices to identify appliances for these smart networks is a new task to do it. There are many different approaches on recognition and identification these power consumer devices and appliance. This study aims to develop an effective method that does not require any additional hardware. This method has been developed by using powerline parameters such as current, phase angle, voltage, active and reactive power. These data have been classified and normalized by using a validation method and grey relational analysis to train an artificial neural network. This neural network was trained by using power parameters of many different common appliances like heater, coffee machine, television, radio, lamp, computer, fan, refrigerator etc. This identification algorithm can be used within a low-cost embedded system for collecting appliance information over a powerline to provide info for smart homes and smart grids.

Blending collagen, methylcellulose, and whey protein in films as a greener alternative for food packaging: Physicochemical and biodegradable properties

AbstractAlternative materials to replace the synthetic plastics are being developed using agro‐based sources, but despite their promising results, these materials still need to have their performance improved to be used in packaging. Blending different molecules can combine the properties of each polymer resulting in the overall performance improvement of the material. In the present study, collagen, whey protein, and methylcellulose were investigated in the development of individual films and blends. They were produced by the casting technique and evaluated for their packaging‐related characteristics (including mechanical, barrier, and color properties), microstructure, thermal properties, and biodegradability in soil. Methylcellulose films presented excellent technological properties, such as total solubility in water, high tensile strength (15.78 MPa), transparency (30.4%), and good barrier to water vapor (0.43 g·mm/h·m2·kPa). In the blends with collagen and whey protein, it was responsible by the increase in tensile strength, barrier, and thermal properties. Collagen films presented the highest elongation at break (101.4%), while whey protein films showed lower solubility in water (28.3%). All the samples tested were completely biodegraded in 10 days in soil. Potential applications for the materials developed include soluble sachets for powdered foods due to the high solubility of some samples, as well as oil containers and capsules for instant coffee machines.

Predicting human navigation goals based on Bayesian inference and activity regions

Anticipation of human movements is of great importance for service robots, as it is necessary to avoid interferences and predict areas where human–robot collaboration may be needed. In indoor scenarios, human movements often depend on objects with which they interacted before. For example, if a human interacts with a cup the probability that a table or coffee machine might be the next navigation goal is high. Typically, objects are grouped together in regions depending on the related activities so that environments consist of a set of activity regions. For example, a workspace region may contain a PC, a chair, and a table with many smaller objects on top of it. In this article, we present an approach to predict the navigation goal of a moving human in indoor environments. We hereby combine prior knowledge about typical human transitions between activity regions with robot observations about the human’s current pose and the last object interaction to predict the navigation goal using Bayesian inference. In the experimental evaluation in several simulated environments we demonstrate that our approach leads to a significantly more accurate prediction of the navigation goal in comparison to previous work. Furthermore, we show in a real-world experiment how such human motion anticipation can be used to realize foresighted navigation with an assistance robot, i.e. how predicted human movements can be used to increase the time efficiency of the robot’s navigation policy by early anticipating the user’s navigation goal and moving towards it.

Contactless Payment & SMS based Coffee Machine

Contactless Payment & SMS based Coffee Machine

"Suodatinkahvia hienoksi leikattuna". Kahvinkeitin ja suomalaisten kotien modernisaatio 1950-luvulta 1970-luvulle

Kahvin keittäminen ja nauttiminen ovat olennainen osa suomalaista arkea. Toisen maailmansodan jälkeen kahvin valmistaminen suodattamalla yleistyi vuosikymmen vuosikymmeneltä, ja myös automaattiset kahvinkeittimet tulivat kuluttajamarkkinoille 1950-luvulla. Artikkeli tutkii kotien modernisaatiota kahvin valmistamisen näkökulmasta 1950-luvun alusta 1970-luvun loppuun; siihen mennessä pannukahvin kulutus oli Suomessa voimakkaasti laskenut. Artikkeli pohjautuu sanoma- ja aikakauslehdistössä julkaistuihin kahvin, suodattimien ja kahvinkeittimien mainoksiin ja kahvia käsitteleviin artikkeleihin sekä analysoi Kansalliskirjaston digitoitujen lehtien kokoelmaa määrällisesti ja laadullisesti kahvinjuonnin näkökulmasta.

Understanding preferences for EEE collection services: A choice-based conjoint analysis

Changing our economic system into a Circular Economy can reduce our dependence on primary materials. Circular Economy requires used products to be collected and supplied through reverse distribution channels. Electrical and Electronic Equipment (EEE) is a problematic and under-collected stream. The aim of the present paper is to understand the preference of consumers for EEE collection services. Focusing on mobile phones, coffee machines and washing machines as examples, we assessed the stated preferences of Brussels’ consumers using a Choice-Based Conjoint analysis. The results obtained underline the price-driven nature of consumers’ preferences. Consumers also have a high reluctance for incineration but no significant preference for reusing over recycling, and even a preference for recycling in the case of mobile phones. These results also highlight the large differences among product types, especially for the type of service: consumers have a high willingness to pay for home collection of washing machines but have no preference for mobile phones. Income, household structure, professional occupation and availability of a storage room impact the preferences for several collection services’ attributes. These impacts are small and do not concern preferences for recovery processes, identity of the collector, price of collection services and appointment requirements. The results of this study call for a redesign of EEE classifications and for a refinement of collection services to incorporate consumers’ preferences.

Determination of 62 veterinary drugs in feedingstuffs by novel pressurized liquid extraction methods and LC-MS/MS

A fast and simple method for the determination of 62 veterinary drugs in feedingstuffs was developed, optimized, validated, and applied to real samples. Sample preparation was based on a pressurized liquid extraction method using a hard cap coffee machine, which was compared to a commercial pressurized liquid extraction system. Extraction was performed with diatomaceous earth, acetonitrile (20%), and formic acid (0.1%). A central composite design was used to optimize the composition of the extraction solvent. The extracts were analyzed using two chromatographic modes (reversed phase with C18 and HILIC). Analytical limits were set to 25 (limit of detection) and 75 µg kg−1 (limit of quantitation). For banned substances, a salting-out step was included, achieving LOQ lower as 1 µg kg−1 for ractopamine. Other figures of merit such as precision, trueness, decision limit (CCα), method capability (CCβ), matrix effects, stability, recovery, and measurement uncertainty were also reported for analytical validation. The method was successfully applied to hundreds of real samples demonstrating its fitness-for-purpose for the analysis of sulfonamides, tetracyclines, fluoroquinolones, avermectins, quinolones, beta-agonists, beta-lactams, amphenicols, benzimidazoles, coccidiostats, lincosamides, macrolides, nitrofurans, quinoxalines, melamine, and trimethoprim.

Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF

Several works have been focused on the extraction of polysaccharides, polyphenols and caffeine from spent coffee grounds (SCG) and their application in food formulations, but the peptide bioactivity from SCG protein hydrolysates has never been addressed. In the present work and for the first time, two different methods to isolate proteins from SCG have been compared, demonstrating that a urea-based extraction buffer provides a higher yield. This extraction method was then applied to compare the protein content in SCG from different coffee-brewing preparations, showing a higher protein content in SCG from espresso coffee machines. In addition, a polyphenol extraction step to remove interferences has been evaluated and the hydrolysis of the extracted proteins using alcalase and thermolysin enzymes has been compared. The effect of roasting degree on the antioxidant and in vitro angiotensin-converting enzyme (ACE)-inhibitory activity has been evaluated. The results show that the ACE-inhibitory activity is higher when SCG proteins are obtained from medium and dark roasted coffees and then hydrolyzed with thermolysin. Finally, the peptides contained in these hydrolysates have been identified by reversed-phase high-performance liquid chromatography coupled via electrospray ionization to a quadrupole time-of-flight mass spectrometer (RP-HPLC-ESI-Q-TOF).

Snackomat - A Vending Machine To Create Positive Experiences By Bringing People In Contact And Initiating Small Talk In Waiting Situations

The “Snackomat” is a vending machine offering snacks for free, installed in waiting situations, and is designed to initiate small talk and therewith to create a positive experience. Here, we experimentally compare the effect on user experience of the Snackomat to the effect of a coffee machine as control condition with 58 participants. Participants’ behaviour was observed in waiting situations where observers were blind to the study’s objective. The two experimental conditions were compared with an analysis of covariance. The alpha levels were Bonferroni corrected. Significant results with strong effect size indicate that the Snackomat was more effective in creating positive experiences than a coffee machine in a control condition. However, the experimental setting most likely attenuated differences between the two conditions. Future studies should thus replicate the findings in a natural setting. Nevertheless the Snackomat is a promising application example of designing for positive experiences.

Identification and Quantification of Estrogenic Chemicals in Coffee Prepared from Capsules Using Ultra-Performance Liquid Chromatography with Tandem Mass Spectrometry

Abstract Objectives Estrogenic chemicals (ECs) are harmful compounds that can leach from plastic, particularly when under high temperature or pressure. Capsule coffee, coffee brewed from a single-serve coffee machine using a pre-packed plastic capsule, is becoming popular but there are concerns that it may increase exposure to ECs. Therefore, the objective of this study was to identify and quantify the ECs in capsule coffee extracts and compare them to the ECs present in coffee extracts prepared using a method devoid of plastic. Methods Twenty-two top-selling varieties of plastic capsule coffee from 4 popular brands were brewed and 15 equivalent varieties of whole bean and ground coffee were brewed using a stainless-steel French press and used as controls. ECs were then extracted from the capsule samples and controls with liquid-liquid extraction. The ultra-performance liquid chromatography with tandem mass spectrometry analytical method was used to identify and quantify ECs in coffee extracts after testing its validity. Results Benzophenone was the most frequently detected EC among the 22 capsule coffee samples, evident in six samples, followed by bisphenol A (four), dibutyl phthalate (three), 4-nonylphenol (three) and bisphenol F (two). Di(2-ethylhexyl) phthalate, caprolactam, bisphenol S and dimethyl terephthalate were either not detected or detected in quantities below the method detection limit. In seven instances the concentration of ECs in capsule coffees was greater than that of coffee prepared from the French press while in five instances the opposite trend was observed. The total exposure to ECs from either capsule coffee or coffee prepared from the French press was well below that of safety guidelines. Conclusions These results indicate that consuming plastic capsule coffee likely increases exposure to ECs compared to coffee brewed without plastic. Future studies are needed to evaluate the estrogenic activities of capsule coffee in vitro and determine whether EC content is a valid predictor of estrogenic activity. Funding Sources This study was supported by the National Institutes of Health.

Neuroergonomic Assessment of Hot Beverage Preparation and Consumption: An EEG and EDA Study.

Neuroergonomics is an emerging field that investigates the human brain about behavioral performance in natural environments and everyday settings. This study investigated the body and brain activity correlates of a typical daily activity, hot beverage preparation, and consumption in a realistic office environment where participants performed natural daily tasks. Using wearable, battery operated and wireless Electroencephalogram (EEG) and Electrodermal activity (EDA) sensors, neural and physiological responses were measured in untethered, freely moving participants who prepared hot beverages using two different machines (a market leader and follower as determined by annual US sales). They later consumed the drinks they had prepared in three blocks. Emotional valence was estimated using frontal asymmetry in EEG alpha band power and emotional arousal was estimated from EDA tonic and phasic activity. Results from 26 participants showed that the market-leading coffee machine was more efficient to use based on self-reports, behavioral performance measures, and there were significant within-subject differences in valence between the two machine use. Moreover, the market leader user interface led to greater self-reported product preference, which was further supported by significant differences in measured arousal and valence (EDA and EEG, respectively) during coffee production and consumption. This is the first study that uses a multimodal and comprehensive assessment of coffee machine use and beverage consumption in a naturalistic work environment. Approaches described in this study can be adapted in the future to other task-specific machine usability and consumer neuroscience studies.

Development strategy of coffee agribusiness

This study aims to determine the coffee agribusiness development strategy in Benteng Alla Utara Village, Baroko District, Enrekang Regency. The number of sample farmers taken was 24 coffee farmers by simple random sampling. The data obtained were analyzed using SWOT (Strengths, Weakness, Opportunities, Threats) by looking for internal and external factors in the coffee agribusiness system in Benteng Alla Utara Village, then designing an appropriate strategy for coffee agribusiness development. The results showed that there were 4 strategies in developing coffee agribusiness in this region, namely by taking advantage of market opportunities, increasing the promotion of coffee products typical of the Benteng Alla Utara, Proposing the help of coffee processing equipment and machines by utilizing existing farmer groups and undertaking rejuvenation and maintenance activities of coffee plants by intensive.

Coffee Peeling Machine Design

Coffee is a commodity crop that has an important role in economic activities in Indonesia. Coffee is also one of Indonesia’s export commodities are quite important as a producer of foreign exchange in addition to oil and gas. In addition to the export opportunities increasingly open, the coffee market in the country is still enough of a major of this research is to produce a coffee peeling machine design and to know how to work the coffee peeling machine. Coffee peeling machines is expected to help farmers in the harvest with a maximum peeling and effective in use. With the existence of this machine can work in accordance hopes accordance with the wishes of farmers, as well as to increase the selling price is higher. In this study are analysing the problem, conceptualizing the design, manufacture schematic function block diagram, load calculation, material selection, until finally get a working drawing. The design method described with the design method used in the coffee peeling machines or machine depulper and the method is called the method of French design. Skin peeler machine coffee made with a capacity of 370 kg / h, using the prime mover’s gasoline engine with a power of 5.5 Hp and rotation can be changed as desired change from 1400 up to 4500 rpm. Round to be changed by prime movers’ belt - puly with a ratio of 1: 5. While the engine has the dimensions of length, width and Height of each is 727 x 457 x 1110 mm with a weight of 103 kg.

Circular reutilization of coffee waste for sound absorbing panels: A perspective on material recycling

The increase in coffee consumption has led to increased production of coffee waste. Methods to recycle coffee waste are constantly being researched. Coffee powder is a porous material that can effectively be used to absorb sound. In this study, sound-absorbing panels were developed using coffee waste combined with resin. A sound absorption characterization of the new material was performed. Then, the noise reduction potential using coffee-waste sound absorbers was investigated in cafés. A café has several noise sources, such as coffee machines, music, and the voices of people. The noise reduction effect was evaluated using the ODEON simulation software together with the improvement in both the clarity and reverberation time in a case study café. In the investigated room, the acoustic definition (D50) increased up to 0.8, while the reverberation time (RT) reduced to 0.6 s. The results of this study demonstrate that the noise generated in the café was reduced by recycling the coffee waste produced as a by-product in the same building. Finally, this study presents a new construction material manufactured through coffee waste that is in turn applied to cafés where the coffee waste itself is produced.

Coffee beverage preparation by different methods from an environmental perspective

Coffee is among the most appreciated beverages in the world, and there is a wide variety of methods of coffee consumption, inside and outside the home, with a significant growth in the coffee machine market for single serve. Due to this significant growth and in agreement with the current sustainability directives, the objective of the present article was to evaluate the environmental performance of the preparation step of the most representative methods of beverage preparation. The principles of the life cycle assessment (LCA) were applied to evaluate the environmental efficiency of the beverage preparation stage for the following methods: the traditional espresso, the French Press, the AeroPress, filtered coffee systems in coffee shops, the homemade filtration, and single-serve automatic machines. The boundaries of the study included the agricultural stage, the industrial roasting/grinding, and the beverage preparation up to final disposal of waste. Data were collected from 40 establishments among coffee shops, bakeries, and homes, with 153 individual data. The environmental efficiency was measured regarding energy, water consumption, waste generation, and the environmental impacts scores related to global warming, eutrophication, acidification, abiotic depletion, and human toxicity calculated by CML 2001 method. Individualized data of coffee roasting/grinding from the industrial process was provided. The preparation of a single-serve soft pod (paper sachet) using an automatic machine resulted in the lowest emission of 14.3 g of CO2 eq/50 mL of beverage in the monodose category, and also a non-biodegradable packaging waste to landfills about 11 times less than the single-serve plastic capsules with aluminum top seal, which had the highest consumption of energy, water, and waste generation in the single-serve category. In the category of consumption outside the home, espresso coffee, produced under pressure and higher temperatures, had the greatest impact, mainly due to its concentration, and the energy demanded by the automatic machines. The study identified that the concentration of coffee, as well as the ratio of packaging mass per volume of beverage prepared, has a significant effect on the calculated environmental impacts. The single-serve pods method using paper sachets can associate convenience with low environmental impact. The results obtained allow the consumer to include the environmental aspects in the choice of method for beverage preparation and also provide relevant information for public policy concerning residue generation.

Plants speak parasite

It can be helpful to speak your enemy’s language. Some plants do it to generate fake news and lead disinformation campaigns. That’s the latest finding of a collaboration at the Boyce Thompson Institute between Frank C. Schroeder and Daniel F. Klessig, who have found that plants including Arabidopsis, tomato, and wheat can take signaling molecules from attacking parasitic nematodes, modify them, and use them to tell nematodes in the soil to stay away (Nat. Commun. 2020, DOI: 10.1038/s41467-019-14104-2). After a chat at the coffee machine a few years ago, the pair started investigating how plants respond to a class of small molecules called ascarosides, which are produced by parasitic nematodes. In earlier work, they found that when plants detect an ascaroside called ascr#18 they activate their general immune response. But the researchers noticed that ascr#18 molecules don’t stick around. Digging deeper, they realized that the plants were metabolizing #acsr18 using

STUDY OF MARKETING MANAGEMENT USING IOT

Web of Thing (IOT) has been pulling in the excitement of examiners of late. For the most part, simply bundle sorts of contraptions had the capacity to be related with web/intranet, yet on account of the latest upgrades in RFID, NFC, savvy sensors and correspondence shows billions of heterogeneous devices are being related each year In the Internet of Things (IOT) customer things like coffee machines and smoke alerts are related with the Internet, which enough stretches out the Internet to the physical world. Such things can accumulate moreover, share data from the customer's condition and, thusly, their wide improvement will impact dug in thoughts presented in the enduring promoting composing. To give a dedication, we focus on customer relationship the administrators, thing life cycles the board, similarly as plan of action headway and analyse implications of the updated limits of IOT things in these fields. By techniques for a wide examination of ebb and flow upgrades on a fundamental level and practice, we systematically finish up ten research recommendations. The paper wraps up with a mix of disclosures and a perspective to promising orientation for further research in IOT -arranged displaying the officials.