| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 100 === Coffee, containing caffeine, flavor, protein, tannic acid, and fats, has become one of the most popular drink throughout the world these years. According to the documents, proper caffeine stimulates the brain and lowers fatigue while excessive caffeine results in nervousness, insomnia, headache, palpitation, and digestion ulcer.
Compared with the traditional soaked coffee beans, Taiwan ice coffee beans with different parameters in low temperature are analyzed to help understanding the customers’ tastes towards the low temperature extracted coffee in this paper.
With the same quality of coffee, different extracted conditions bring different quantity of caffeine. The temperature is the most important factor to influence the quantity of caffeine; in the meanwhile, higher temperature, smaller coffee particle size, slower velocity of flow, and less quantity of extraction raise the quantity of caffeine.
Even though the low temperature extracted coffee gets the same evaluation from customers as the traditional soaked coffee, it contains half caffeine. As a result, the intrinsic quality of coffee is not affected by the low quantity of caffeine, which is better to our health.
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