Abstract
This study uses the research structure of
the experimental design, taking Taiwan specialty coffee beans as an example,
and selects four aspects which are a coffee grind, brewing water temperature,
coffee blooming, and coffee water powder ratio that is most likely to affect
the coffee extraction rate and coffee concentration. Brewing with hand brewing
equipment which is easier to buy in daily life, and obtain data analysis, and
then conduct experiments and comparisons with coffee beans from other
countries. The results of this study found that coffee beans from different
producing areas can be slightly adjusted for different brewing techniques to
reduce the consumption of coffee beans and reduce costs, to provide consumers
and subsequent researchers with references and suggestions.
JEL classification numbers: O13, P32, Q15.
Keywords: Taiwan Coffee Bean, Brew Coffee, Variation Analysis, and
Gold Cup.