中文摘要隨著咖啡浪潮興起，近年來台灣對於咖啡市場規模需求大幅上升，台灣人一年消費28.5億杯咖啡，市場規模超過700億元，西元2019年已達到800億元。現今已進入到第三波的精品咖啡浪潮，以精準農業所種植的台灣咖啡豆風味獨特，在世界咖啡生豆評鑑賽事中逐漸嶄露頭角，屢獲佳績，而手沖咖啡已是台灣咖啡市場中日趨普及化的一種沖煮方式，無論是咖啡廳業者或是消費者都隨處可見手沖咖啡的市場，手沖咖啡是一件享受又有趣的事情，專注的注入熱水，享受著咖啡粉與水溫變化，隨著香氣等待屬於自己的美味咖啡，不論是咖啡師或是消費者，在享受手沖咖啡的同時也能與其互動，是一件很有溫度且增進彼此關係的事情。本研究使用實驗設計的研究架構，以台灣精品咖啡豆為例，選定最可能影響咖啡萃取率與咖啡濃度的咖啡研磨度、沖煮水溫、悶蒸時間及咖啡水粉比四種構面進行研究，搭配日常生活中較容易購買之手沖器具與設備進行沖煮，得出數據分析，進而與其他不同國家的咖啡豆進行實驗比較探討。本研究結果發現不同產區的咖啡豆，可以不同沖煮技巧稍加調整，減少對咖啡豆使用之耗損降低成本，以提供消費者及後續研究者做為參考及建議。 AbstractWith the rise of coffee drinking, Taiwan's demand for the coffee market has risen sharply in recent years. Now it has entered the third wave of specialty coffee. Taiwanese consume 2.85 billion cups of coffee a year, and the market exceeds 70 billion New Taiwan Dollar. In 2019 it has reached to 80 billion New Taiwan Dollar. The unique flavor of Taiwanese coffee beans grown by precision agriculture has gradually emerged in the world raw coffee bean evaluation competitions and won many awards. Hand-brewed coffee has become an increasingly popular brewing method in the Taiwanese coffee market, and it is already common among coffee shop owners or consumers. Because both baristas and consumers enjoy the aroma brought by the changes of coffee powder and water temperature while injecting hot water, as well, waiting for their own delicious coffee is an enjoyable and interesting thing, and it is also warm and enhanced the relationship among people.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, steaming time, 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.
