| Summary: | 碩士 === 南華大學 === 資訊管理學系 === 100 === The purpose of this study is to explore the optimal condition of coffee brewing. To gain the objective and universal results, we adopted the Taguchi Method of quality engineering for experimental design. Six factors were analyzed in this study: raw material, roast level, coffee- brewing methods, water sources, brew temperature and brew time. Different levels were set for above factors. Cupping professionals were tasting and scoring using the L12 chart of the Taguchi method. Statistical measures including S/N ratio, responsible table, and ANOVA were used to obtain the optimal condition of coffee making. A replicate tasting will be carried out while the competent sets were collected. The finding shows that the optimal condition of coffee making is using the blended coffee beans with media roast through siphon instruments under the brew temperature of 85°C and the time of 45 seconds. It was concluded that we not only use the Taguchi Method and statistical analysis to find the optimal conditions of coffee making, but offer the references for the coffee devotees and salespersons nevertheless they don’t obtain the know-how of coffee brewing in the private shops.
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