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Design of coffee maker
Švancarová, Jana ; Chorý, Tomáš (referee) ; Rubínová, Dana (advisor)
The subject of this diploma thesis is the design of a coffee machine. The design focuses on a professional automatic high-load coffee machine intended for use in dayrooms and meeting rooms of companies. The final proposal should meet all constructional, technological, aesthetic and ergonomic requirements. The aim of the thesis is to design a coffee machine following the expected requirements while the visual appearance and functionality of the device corresponds to the individual needs of its users and operators.
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Charakteristika jakostních parametrů kávy
Štindlová, Adéla
The purpose of this bachelor’s thesis was to elaborated literature review of the Characteristics of coffee quality parameters. This thesis provides comprehensive information about coffee and focuses on the process of its treatment with the special emphasis on the external factors affecting the final quality of coffee beans, such as the growing conditions, post-harvest treatment and roasting degree. Roasting coffee is probably a paramount step. While roasting, the chemical composition of coffee beans varies distinctly and ongoing reactions affect the final form of grains fundamentally. Last but not least, this thesis also deals with the evaluation of coffee beans, which is an integral part of the whole process of coffee treatment. The analysis is carried out by instrumental but mainly by sensory methods, on both green and roasted beans.
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Antioxidační vlastnosti kávy
Lachmanová, Klára
This thesis deals with antioxidant properties of the coffee. It is focused on the influence of the roasting degree and different kinds of brewing methods on the antioxidant capacity of the coffee. A general overview is about the coffee itself, the history and coffee processing. Main part describes the roasting and chemical substances in the coffee. The whole roasting proces and chemical changes are described here as well. In practical part the antioxidant capacity is measured. The influence of individual factors is determineted by statistic methods. Brewing changes are evalueted by sensory analysis.
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Design of coffee maker
Švancarová, Jana ; Chorý, Tomáš (referee) ; Rubínová, Dana (advisor)
The subject of this diploma thesis is the design of a coffee machine. The design focuses on a professional automatic high-load coffee machine intended for use in dayrooms and meeting rooms of companies. The final proposal should meet all constructional, technological, aesthetic and ergonomic requirements. The aim of the thesis is to design a coffee machine following the expected requirements while the visual appearance and functionality of the device corresponds to the individual needs of its users and operators.
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Coffee making and its culture
ŠTĚRBOVÁ, Lucie
My diploma work deals with the topic of The preparation of coffee and its culture which is becoming interesting issue in our modern society and it is connected with modern lifestyle. The aim of my diploma work is exploring people's knowledge of coffee, coffee culture and also of the right preparation of coffee beverages, their health effects and some alternative methods of making coffee. Next point is to survey people's attitudes and social influences on coffee culture. Theoretical part of my work is mainly focused on coffee as a plant, processing of coffee beans, making coffee and coffee culture. The facts have been excerpted from available specialized literature and online resources. I have also used my theoretical knowledge based on my experience with SCAE Speciallity Coffee Association of Europe, that has the seat in London. Empirical research can be used as an inspiration for setting up a coffee bar. My diploma work can serve as a resource for creating specialized publication aimed at either wide public interested in coffee culture or at professional barists.
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Trends in the Consumption of Coffee
PROVÁZKOVÁ, Eliška
The target of the marketing research in this work is to find out if there are some differences in the preparation of the coffee between users of various gender, age, education and a size of a place where they live. I used a method of questioning of at least 200 respondents. The next goal of this work is to find out what is for the consumers the most important shopping motivation, if they prepare and buy their coffee differently over the past years. Then I will write something about what they prefer - which brand, type, size of packaging. The theoretical part is about plantation of coffee, how coffee prepares, consumption of coffee in the Czech Republic and in the world, the culture of coffee, a creation of the market in the Czech Republic and a marketing research. The practical part mainly focuses on the research of the end user, sales research, research of product and prognosis. The practical part partly examines the total market analysis and the advertising research. The final part shows the current trends on the coffee market. It shows that over the past 10 years the habits in preparation of coffee has changed because the present trend aims at coffee express. The preferences concerning the size of the packaging has also changed ? coffee directs toward bigger package. The number of people who drink coffee and buy it in the hypermarket has risen. The biggest shopping incentive is the taste. The most preferred is the middle price level. Consumers most often buy the instant coffee in supermarket and in hypermarket. The most common preparation of roasted coffee is express coffee which is preferred by new consumers. Women do shopping in supermarket or hypermarket more often than men and women are more influenceable by an advertisement than men. More educated users prefer express coffee while less educated consumers prefer turkish coffee. More educated consumers more often visit hypermarket than less educated.
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