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Relevant bibliographies by topics / Coffee brands

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Journal articles

Academic literature on the topic 'Coffee brands'

Author: Grafiati

Published: 28 May 2022

Last updated: 29 May 2022

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Journal articles on the topic "Coffee brands"

1

Changsong, Wang, Taufiqur Rahman, Ahadzadeh Ashraf Sadat, Ayu Amalia, and Erwan Sudiwijaya. "Digital Representation of the Coffee Culture and Cultural Heritage by Chinese Indonesian and Malaysian Coffee Brands." GATR Journal of Management and Marketing Review 6, no. 2 (2021): 137–45. http://dx.doi.org/10.35609/jmmr.2021.6.2(5).

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Objective - The existing literature contains no studies examining the issue of coffee culture and cultural heritage in the context of coffee brands’ websites evaluations. There are some well-known local coffee manufacturer brands in Indonesia and Malaysia respectively, and some of them are actually created by immigrated Chinese businessmen many decades ago. This study aims to delineate an understanding on digital representation of coffee culture and cultural heritage of Chinese Indonesian and Malaysian coffee brands through discourse methods associated with the analysis of intertextuality, and

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2

Lolli, Veronica, Animesh Acharjee, Donato Angelino, et al. "Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS." Molecules 25, no. 5 (2020): 1166. http://dx.doi.org/10.3390/molecules25051166.

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Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs wer

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3

Yamak, Kamil Oygur. "Exploring Customer Perception of Service Quality in Coffeehouse Chains." Journal of Asian Research 4, no. 1 (2020): p1. http://dx.doi.org/10.22158/jar.v4n1p1.

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Turkey is a fast growing market for global coffeehouse brands. This exploratory study investigates the service quality considerations of coffeehouse chains as perceived by the customers; namely customer expectations, loyalty, reasons of preference over coffee house brands, and service attributes of the coffee house brands in Turkey. Data are collected from a sample in several popular shopping malls in different parts of Istanbul that shelters coffeehouses of all of the brands included in this study through a survey questionnaire. The sample is chosen randomly and the survey is conducted mostly

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4

Alsafra, Zouheir, Véronique Renault, Gianni Parisi, et al. "Consumption Habits and Brand Loyalty of Belgian Coffee Consumers." Foods 11, no. 7 (2022): 969. http://dx.doi.org/10.3390/foods11070969.

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Coffee is usually subjected to a roasting process which is responsible for the formation of aroma and flavours but also of some undesirable compounds such as furan and alkyl furans. These compounds are known as process contaminants of the roasting process and exhibit some harmful effects. In order to evaluate the exposure to these compounds in coffee, it is necessary to know the levels of contamination as well as consumption habits. The degree of consumers’ loyalty to specific coffee brands could also be an important driver affecting the level of exposure. This research aimed to evaluate the l

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5

Latukolan, Jovid Jonathan, Rustono Farady Marta, and Engliana Engliana. "When Words Matter: Language Choices and Brand Building on Two Global Coffee Shop Retail Brands in Indonesia." Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences 4, no. 2 (2021): 2899–906. http://dx.doi.org/10.33258/birci.v4i2.1974.

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English is an essential element in the field of marketing communication. The use of sound and correct language can provide its image for the public to view its brand’s image. The use of foreign language itself is one form of forming a brand image so that the public or potential consumers themselves can see a brand with a more positive image. This study aims to look at the purpose of implementing language choice on the Instagram page of Starbucks Indonesia and Coffee Bean Indonesia in building the brand image of these two global coffee shop brands in Ramadan month and the Eid celebration. This

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6

Eren-Erdoğmuş, İrem, and Taşkın Dirsehan. "Exploring local vs global brand associations in an emerging market using BCM technique." Qualitative Market Research: An International Journal 20, no. 3 (2017): 266–88. http://dx.doi.org/10.1108/qmr-04-2015-0027.

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Purpose The purpose of this paper is to differentiate local versus global brand associations in an emerging market (Turkey)’s coffee shop market. Design/methodology/approach Two leading coffee shop brands – one local and one global – were analyzed with an emerging exploratory research technique – brand concept mapping (BCM) – to reveal their strong, favorable and unique associations leading them to market leadership. Findings The results indicate that, these two successful brands both have distinctive, yet relevant positions in their consumers’ mind. Local cultural experience is relevant for d

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7

Iriani, Sri Setyo. "Do you (still) hire celebrities to increase purchase intention?" International Journal of Business Ecosystem & Strategy (2687-2293) 3, no. 3 (2021): 38–45. http://dx.doi.org/10.36096/ijbes.v3i3.268.

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The development of the coffee industry in Indonesia is growing significantly, as it is driven by the number of coffee shops that are developing both in villages to urban areas as a balancer for people's lifestyles who like to drink coffee while enjoying activities outside the home. This phenomenon makes the level of competition for coffee brands in packaging very hypercompetitive. Consumer intentions in deciding to buy packaged coffee are strongly influenced by the perception of the quality of the coffee, so it is not surprising that currently there are many different flavors and brands. To ma

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8

Hidayat, Susilo, and Farida Agus Setiawati. "Brand Authenticity as a Mediator of Relationship Between Self-Congruity and Consumer Loyalty." Psychological Research and Intervention 4, no. 1 (2021): 35–42. http://dx.doi.org/10.21831/pri.v4i1.43949.

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This study investigates the effect of brand authenticity as a mediator of self-congruity relationships on coffee shops consumer loyalty. Data obtained by cross-sectional method with convenience/accidental sampling through an online survey platform. Four hundred thirty responses (44.4% male) were collected from consumers of various brands of coffee shops located in DIY. The mediation effect hypothesis was tested using a bootstrapping approach and additional analysis of the causal step approach using the Sobel test. Self-congruity and brand authenticity have a positive effect on brand loyalty. T

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9

Hafni, Rayni Delya. "PANDANGAN CITRA BRAND KOPI JANJI JIWA DI KALANGAN MAHASISWA." Jurnal Ilmiah Komunikasi Makna 8, no. 1 (2020): 12. http://dx.doi.org/10.30659/jikm.v8i1.7977.

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Increased coffee consumption continues to occur in Indonesian society, even Indonesia is referred to as the country with the highest level of consumption in the world. Coffee is not only enjoyed by several groups, but coffee can be enjoyed by all circles across generations and genders. Janji Jiwa is one of the coffee shops or brands in Indonesia. This shop has been opened since 2018 and is enough to attract public attention. Currently Janji Jiwa continues to develop its brands and coffee products to be better and be able to compete with supporters One of the concepts that are featured in the J

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10

Hamboyan, Lucie, and David Pink. "Ultraviolet spectroscopic studies and the prediction of the feathering of cream in filter coffees." Journal of Dairy Research 57, no. 2 (1990): 227–32. http://dx.doi.org/10.1017/s0022029900026832.

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SummaryCream feathering was studied in sixteen samples made from six brands of filter coffee. We have used a predictive rule, deduced from our studies of instant coffees, to determine the likelihood of feathering occurring in filter coffee samples upon the addition of coffee cream. The predictive rule makes use of 1,3,4,5-tetra-hydroxycyclohexane carboxylic acid-3-[(3,4) dihydroxycinnamate] (chlorogenic acid) concentration in the coffee, and the ratio of ultraviolet absorbances at 261 nm and 340 nm. We found good agreement between the predicted and observed behaviour of samples of filter coffe

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