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Design of coffee grinder
Krčma, Martin ; Buganská, Tamara (referee) ; Ondra, Martin (advisor)
Subject of this bachelor thesis is desing of a coffee grinder. This product is studied from historical, technical and designer points of view. Then, based on the completed analysis, a new product is designed, one that meets ergonomical, technical, aestetic and social requirements.
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Study of changes in the chemical composition of coffee during roasting
Kohoutová, Lenka ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with monitoring of changes in acrylamide and hydroxymethylfurfural levels in coffee during the process of roasting. Green coffee was roasted using two separate roasting modes (medium roast: temperature 210 °C for duration of 14 minutes, City roast: temperature 220 °C for 17 minutes). Concentration of acrylamide and hydroxymethylfurfural for various roasting durations was determined by high performance liquid chromatography. For the determination of acrylamide, linear growth of the concentration was observed. The final levels of acrylamide corresponded with levels given by the literature, although the characteristic trend of acrylamide formation was not observed. Typical trend of hydroxymethylfurfural formation was observed in samples roasted with City roast mode, while the first part of the trend was also apparent in samples roasted with medium roast mode. Final levels of hydroxymethylfurfural in roasted coffee were within the limits given by the literature.
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Effect of roasting on the sensory profile of coffee
Šajdlerová, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the effect of roasting on the content of carbohydrates and aromatic compounds in coffee. It also studies changes in coffee acidity based on different level of roasting. In the practical part there was measured pH, it was conducted setting of glucose, fructose and sucrose content by liquid chromatography, analysis of aromatic compounds using gas chromatography and also sensoric analysis of 17 types of coffee. Each one was roasted using two different temperatures (210 °C and 240 °C). Based on the statistical processing of basic chemical analysis and sensory analysis, significant differences were found between determined parametres of coffee samples roasted at 210 ° C and 240 ° C. Processing of results of sensory and chemical analysis of coffee samples did not manage to differentiate coffee samples from each other based on their geographic origin. At a lower level of coffee roasting there was found weak, but statistically significant correlation between the results of the sensory analysis and the content of aromatic compounds, while for the higher degree of coffee roasting no correlation was found.
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Marketing Communication of Internet Shop
Všetulová, Kristýna ; Tomšů, Michaela (referee) ; Kaňovská, Lucie (advisor)
This bachelor’s thesis is focused on changes the marketing communication of the e-shop Coffee Dream, which is implemented on analysis methods. The main purpose of this bachelor’s thesis is evaluating the current situation of the marketing communication of e-shop Coffee Dream which is focused on coffee sales. According to the results of mentioned analysis there are suggestions for improvement of marketing communication with an aim of increasing new customers, retaining current customers, improving the communication with them and also increasing the company awareness is created.
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multifunctional building
Kožík, Jiří ; Havlíček, Ivan (referee) ; Brukner, Bohuslav (advisor)
Subject of the solution master´s thesis is new domestic building with polyfunction. It is four floors building with underground floor. Construction system is made by column with monolithic ferron concrete ceilings and monoplane roof. In underground floor is a garage. In First floor on south side is a space designated for commercial activities. Next on the floor is technical facilities and 7 flats. In next floors there is always 11 flats. Building is located in straight terrain in the development area of new houses in Zlin in area Bonecko.
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Café club BIKROS FAVORIT Brno - Komárov
Valach, Lukáš ; Hrabec, Josef (referee) ; Šindlar, Jiljí (advisor) ; Kalousek, Lubor (advisor)
The theme of the bachelor thesis is the proposal of the Café club Bikros Favorit at Hněvkovského street in the Brno-Komárov district. The aim of this work is to create an architectural and urbanistic concept whose function will be of great benefit to the users of the area and the racetrack and to the general public. It is a three-story building with flat roofs. The terrace, which allows access to the starting hill, is covered and walked all over the area. Access to this terrace is also possible outside the ramp, which borders a starting hill from one side. It is created by leaning against the northern wall in a certain part of the building. The building then becomes a part of the racetrack. The whole structure is designed from simple shapes in the form of a block. The flat terrain did not complicate the laying of the building on the land. On the south - west corner there is a café for perfect view and connection to the cycle path. The proposed pre-space responds to the local road and cycle path along the Svratka river. Entrance 1st ground floor can be divided into two parts. The larger are the club spaces, accessible from the east side. From the long central corridor, we have access to bicycle storage, bicycle service, cleaning rooms, women's and girl's cloakroom and sanitary facilities, and four identical dressing rooms and hygiene for men and boys. At the end of the corridor we find stairs. The second part includes a café - coffee & snack bar, accessible from the south. The main area is adjacent to the toilet for visitors (men, women, immobile), a cleaning room and a smaller warehouse. There is also an area of staff and supply - cloakroom and hygiene, garbage storage, food and beverage storage and preparation that is connected to the bar. Individually accessible from the outside are the infirmary and the technical room. 2nd floor offers a club for leisure or social events and meetings. There are also a small kitchen and the coach’s office.
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Detoxification of coffee sediments by oxidation processes
Maňáková, Helena ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the detoxification of used coffee grounds by the oxidation processes. The theoretical section describes the characterization of coffee beans and used coffee grounds. Furthermore, this section describes the valorisation of coffee grounds, especially its application as a fertilizer. The final part of the theoretical section focuses on the characterization of phenolic compounds, which are responsible for toxic properties of used coffee grounds, and analytical methods are described, which include UV–VIS spectrophotometry and high–performance liquid chromatography. The aim of the experimental part is the sample preparation, the application of the effective detoxification process and the analysis of the detoxificated used coffee grounds, focusing on the content of phenolic compounds. At the end of the experimental part, data processing is described. Three types of coffee grounds were used for determination of phenolic compounds: raw, defatted and the third type was defatted and simultaneously hydrolysed. High amounts of phenolic acids were identified in every sample, especially the gallic, ferulic, chlorogenic and caffeic acid. After an oxidizing agent was applied, positive detoxification of every sample of used coffee grounds was confirmed. For the most effective and most economical oxidation, a 1% oxidizing agent was chosen, which after a 10–minute oxidization efficiently reduced the content of the phenolic compound.
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Influence of selected coffee bean roasting technology on its chemical composition
Šajdlerová, Kristýna ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
The subject of this diploma thesis is the monitoring of chemical changes taking place in the coffee bean during roasting using various devices. For these purposes an industrial coffee roaster and a home roaster were used in the practical part. The theoretical part deals mainly with the characterization of coffee beans in terms of the content of various compounds and a description of the changes that occur during roasting. Different types of roasting machines are also presented. In the experimental part the roasting of coffee beans and the determination of the concentration of selected substances in the samples taken during roasting were performed. The monitored parameters included the concentration of sucrose, organic acids (citric, acetic, lactic, malic, formic and chlorogenic), caffeine and aromatic substances. One of the biggest differences found between the both roasters is the reduction in the concentration of chlorogenic acid, which decreased by 33 % for domestic equipment, while the decrease was almost doubled for industrial roasters. Another significant difference was also observed in the change in sucrose content. Sucrose degradation occurred in 94 % of coffee bean samples roasted on an industrial roaster, while only 75 % of the second type of roaster.
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