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Development of coffee brew in filter bags / by Charlotte Rae Creencia, Julie Ann Marie Roraldo, Ma. Celisa Sioco.

By:

Creencia, Charlotte Rae [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2003.Description: xii, 81 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.73 C86 2003

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: CREENCIA, CHARLOTTE RAE SABINO, RORALDO, JULIE ANN MARIE PERENA, SIOCO, MARIA CELISA PERIDO. Cavite State University, Secondary Education Laboratory School, Indang, Cavite. April 2003. “Development of Coffee Brew in Filter Bags.” Adviser: Engr. Rene R. Marasigan. Co-adviser: Prof. Dulce L. Ramos. This study was conducted to develop ground coffee in filter bags. Specifically, the study aimed to: determine the grind size for coffee in filter bags; determine the over-all cup quality of the coffee brew in filter bags through sensory attributes evaluation of dry fragrance, wet aroma, acidity, flavor, body, and after taste using the International Standard Cupping Ratings; determine the acceptability of the product; and compare the Properties of coffee produced with that of the commercially available product. This study used a Cavite State University (CvSU) developed coffee blend of three (3) coffee varieties, Liberica, Arabica, and Robusta, with different particle sizes as treatments: T,, coarse particle size of coffee (1 mm), T2, medium particle size of coffee (600 um), and Ts, fine particle size of coffee (425 um). The commercially produced coffee in filter bags (Bon Vivant) was used by the researchers as their control (To). Screening and training of panelists were done to minimize bias and deviation in the analysis. Ten (10) trained panelists were selected from among 75 respondents based on their health Conditions, ability to perceive sensory stimuli, willingness, and availability in evaluating the coffee samples. Results of the sensory evaluation showed no significant differences between the treatments. This shows that the differences in particle sizes of the coffee grounds did not affect its cup quality. Results of the sediment evaluation show that there are no significant differences between the treatments. Revealing that particle size has no effect on the amount of sediments. Results of the evaluation show that there are no significant differences between the properties of the developed coffee brew and commercially produced coffee. Therefore, the produced coffee in filter bags is as good as the commercially produced coffee.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.73 C86 2003 (Browse shelf(Opens below))		Link to resource	Room use only	R-428		00000899

Research Study (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

CREENCIA, CHARLOTTE RAE SABINO, RORALDO, JULIE ANN MARIE PERENA, SIOCO, MARIA CELISA PERIDO. Cavite State University, Secondary Education Laboratory School, Indang, Cavite. April 2003. “Development of Coffee Brew in Filter Bags.” Adviser: Engr. Rene R. Marasigan. Co-adviser: Prof. Dulce L. Ramos.

This study was conducted to develop ground coffee in filter bags. Specifically, the study aimed to: determine the grind size for coffee in filter bags; determine the over-all cup quality of the coffee brew in filter bags through sensory attributes evaluation of dry fragrance, wet aroma, acidity, flavor, body, and after taste using the International Standard Cupping Ratings; determine the acceptability of the product; and compare the Properties of coffee produced with that of the commercially available product.

This study used a Cavite State University (CvSU) developed coffee blend of three (3) coffee varieties, Liberica, Arabica, and Robusta, with different particle sizes as treatments: T,, coarse particle size of coffee (1 mm), T2, medium particle size of coffee (600 um), and Ts, fine particle size of coffee (425 um). The commercially produced coffee in filter bags (Bon Vivant) was used by the researchers as their control (To).

Screening and training of panelists were done to minimize bias and deviation in the analysis. Ten (10) trained panelists were selected from among 75 respondents based on their health Conditions, ability to perceive sensory stimuli, willingness, and availability in evaluating the coffee samples.

Results of the sensory evaluation showed no significant differences between the treatments. This shows that the differences in particle sizes of the coffee grounds did not affect its cup quality.

Results of the sediment evaluation show that there are no significant differences between the treatments. Revealing that particle size has no effect on the amount of sediments.

Results of the evaluation show that there are no significant differences between the properties of the developed coffee brew and commercially produced coffee.

Therefore, the produced coffee in filter bags is as good as the commercially produced coffee.

Submitted to the University Library R-428