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Journal articles on the topic 'Coffee brands'
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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 (June 23, 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/or content which refers to content in other presentation forms and texts. Methodology/Technique - These coffee brands’ websites reinforce local identities, through the creation and diffusion of a discourse of identification. Computer-mediated discourse analysis (CMDA) was carried out by focusing on one coffee brand in Malaysia and Indonesia respectively whose owners are Chinese diasporas. This study follows the basic methodological orientation of CMDA which is language-focused content analysis. Findings – The results indicate that the Malaysian coffee brand accommodates Malaysia Chinese culture and heritage while the Chinese Indonesian coffee brand does not illustrate its own ethnic roots in all digital branding and marketing activities. Both brands in this study prioritise the coffee process technology on their websites. Novelty - The existing literatures primarily discusses food culture from sociohistorical perspective. Coffee cultures have been increasingly transnational in both Indonesia and Malaysia. Some earlier studies talked about the dynamics of coffee production in these regions, however, this study specifically examines the discourse of coffee culture represented by the most representative coffee brands in these two countries where little attention is given to their websites and relevant content patterns. Type of Paper: Empirical. JEL Classification: L2, L23 Keywords: Corporate Websites, Coffee Brands, Cultural Heritage, Indonesia, Malaysia. Reference to this paper should be made as follows: Changsong, W; Rahman, T; Sadat, A.A; Amalia, A; Sudiwijaya, E. (2021). Digital Representation of the Coffee Culture and Cultural Heritage by Chinese Indonesian and Malaysian Coffee Brands, Journal of Management and Marketing Review, 6(2), 137 – 145. https://doi.org/10.35609/jmmr.2021.6.2(5)
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Lolli, Veronica, Animesh Acharjee, Donato Angelino, Michele Tassotti, Daniele Del Rio, Pedro Mena, and Augusta Caligiani. "Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS." Molecules 25, no. 5 (March 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 were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.
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Yamak, Kamil Oygur. "Exploring Customer Perception of Service Quality in Coffeehouse Chains." Journal of Asian Research 4, no. 1 (February 28, 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 at weekends. The brands included in this survey are the five top global brands and one domestic brand. Results give evidence that further study may expose more revealing findings about customer satisfaction and commitment in coffee house brands.
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Alsafra, Zouheir, Véronique Renault, Gianni Parisi, Georges Scholl, Bruno De Meulenaer, Gauthier Eppe, and Claude Saegerman. "Consumption Habits and Brand Loyalty of Belgian Coffee Consumers." Foods 11, no. 7 (March 27, 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 levels of consumption and the degree of loyalty to coffee brands available in Belgian markets, as well as the factors affecting the choice and the consumption of coffee products and coffee brands. Data were collected in Belgium through an online survey. The results show that for the 1930 participants, 87% reported daily coffee consumption and 13% never or occasionally consumed coffee. The global median coffee consumption was 3 cups per day, and the median for individual daily consumers only was 4 cups per day. The level of consumption of ground coffee was about twice higher than coffee beans, followed by instant coffee and relatively very low consumption of coffee substitutes. In total, 78% of participants reported brand loyalty but to different degrees. Two coffee brands sold in Belgian regions were listed together by more than 20% of the survey participants. The most frequent criteria for selecting a specific coffee brand were taste and price, followed by tradition and habit. The age of coffee consumers and several sociodemographic characteristics have significant effects on coffee consumption. The type of coffee product, the degree of loyalty, and also the type of packaging should be further considered (when available) in the exposure assessment to furan compounds.
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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 (May 29, 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 study employs a qualitative approach with an interpretive research paradigm. Laura Oswald’s marketing semiotics is the analytical method used in the current study. This study indicates that Starbucks Indonesia and Coffee Bean Indonesia have different target markets and distinctive brand images. Starbucks Indonesia uses simple words and sentences. Starbucks has a more personal or individual promotion; Coffee Bean Indonesia has a more dynamic approach and has word choices that are immediately related to religion and culture; the image created by Coffee Bean itself is familiar to the Indonesians and their social environment.
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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 (June 12, 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 differentiating local brands, even if the coffee shop concept is globally imported. Global coffee shop brand, on the other hand, means membership to global middle income segment and is remembered as global fast coffee service. Research limitations/implications The main limitation of this exploratory study is the sample size limitation by its nature. So, the generalizability of the results should be approached with caution. Researchers use BCM technique; however, this method does not permit to reveal the expected levels and the importance of the attributes. Thus, further research are suggested to be complementary. Originality/value This study fills the research gap in revealing and comparing local vs global brand associations by using BCM technique, which enables one to measure the strength, unique and favorable associations/brand images more suitable to Keller’s (1993) conceptualization. This study pioneers in using this technique in international branding.
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Iriani, Sri Setyo. "Do you (still) hire celebrities to increase purchase intention?" International Journal of Business Ecosystem & Strategy (2687-2293) 3, no. 3 (December 10, 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 market coffee products, many producers use celebrity endorsement services. However, as time goes by and the marketing strategy through endorsement has become massive, it is necessary to study whether this strategy is still effective in increasing the number of sales. It turns out that currently, endorsements do not really affect consumer purchasing decisions. From the results of the study, it can be concluded that: (1) perceived quality influences the intention to purchase packaged coffee, and perceived quality also influences brand loyalty in packaged coffee; (2) celebrity endorsement does not influence the intention to purchase packaged coffee, but celebrity endorsement influences the brand loyalty; and (3) brand loyalty influences the intention to purchase packaged coffee. So that in general brand loyalty is able to mediate the influence of perceived quality and celebrity endorsement on the intention to purchase packaged coffee.
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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 (November 15, 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. There is a partial mediating effect produced by brand authenticity on the relationship between self-congruity and brand loyalty. Consumers' consideration to be loyal to the brand is not only based on the suitability of their self-concept with the brand image/brand users image (self-congruity), but also the brand's authenticity.
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Hafni, Rayni Delya. "PANDANGAN CITRA BRAND KOPI JANJI JIWA DI KALANGAN MAHASISWA." Jurnal Ilmiah Komunikasi Makna 8, no. 1 (February 26, 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 Janji Jiwa brand is the fresh-to-cup concept of using coffee from local Indonesian farmers. The purpose of this study is to study the public's view of the Kopi Janji Soul brand image and strategies that can be used to improve brand image among students today. This study uses qualitative methods with data collection techniques using in-depth interviews. The population in this study were students. From the research results, it shows that: (1) The quality of services provided by students, (2) Unique brand names are a special attraction for some people, (3) Strong marketing strategies and psychological influence, (4) social and psychological factors , (5) Differences of opinion regarding the taste of coffee. From the results of this research, Janji Jiwa can continue to use its marketing strategy but this brand must also continue to innovate in coffee products so that the product can also be promoted by all groups and enhance a positive brand image.
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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 (May 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 coffee and conclude that the predictive rule is reliable for both instant and filter coffees. The effect of increased fat content in the cream was also studied.
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Hamidi, Ayu Kumala Sari, and Iyah Faniyah. "PERLINDUNGAN HUKUM INDIKASI GEOGRAFIS ATAS MEREK KOPI TORAJA DAN KOPI GAYO YANG DIDAFTARKAN OLEH NEGARA LAIN." UNES Law Review 2, no. 1 (October 28, 2019): 35–49. http://dx.doi.org/10.31933/ulr.v2i1.60.
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The existence of IPR, especially Geographical Indications and Brands, is the basis of policy making in the world of Trade. Indonesia is a country that is rich in potential Geographical Indication products and then Law No. 20 of 2016 concerning Geographical Indications and brands for National Regulations and in TRIPS as International Arrangements. but there are still violations of cases regarding Geographical Indications and Trademarks and occur in Toraja coffee and Gayo coffee. The formulation of the problem in this research is how is the trademark legal law for Geographical Indications in the case of Toraja coffee and Gayo coffee registered by other countries? How is the legal settlement of the Violation of Brand Geographical Indications carried out by other Countries against Toraja coffee and Gayo coffee?The specification of this study is Descriptive Analysis. The approach is a normative juridical approach using secondary data obtained through library studies. The data is then analyzed qualitatively and presented in a qualitative descriptive form. Based on the results of research and analysis, answers can be obtained: 1) Legal protection against Toraja coffee and Gayo coffee registered by other countries, namely by registering the trademark to the Director General of Intellectual Property Rights and after obtaining a Geographical Indication certificate from the Director General of Intellectual Property Rights, the geographical indication of a product's brand it gets strong protection. 2) Legal settlement of brand violations and geographical indications of the brand of Toraja coffee and Gayo coffee are litigation methods carried out through the Commercial Court institution, for Toraja Coffee to be carried out at the Ujung Pandang Commercial Court and Gayo Coffee at the Medan Commercial Court.
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Leal, Anna Karolyne Lages, Ricardo Santos Silva, Elis Cristina de Sousa Ferreira, Raissa Soares Penha Ferreira, and Maria do Socorro Nahuz Lourenço. "The quality of roasted and ground brazilian coffee: Chemical analysis of the effect of fixed mineral residue e different types of packaging on moisture content." Research, Society and Development 10, no. 5 (April 30, 2021): e11810514630. http://dx.doi.org/10.33448/rsd-v10i5.14630.
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The agricultural production of national coffee faces controversy regarding the quality of roasted and ground coffee, being susceptible to quality loss because of oxygen and humidity exposure and high storage temperatures. In light of the importance of coffee to the Brazilian economy and consumption, a survey was made of the main brands of coffee sold in establishments in the city of São Luís, observing the presence or absence of the ABIC quality seal, the category (traditional, extra-strong, superior, gourmet), and the most common packaging types (pillow and vacuum-sealed bags). Then, two purity parameters established by ABIC – humidity and fixed mineral residue – were determined quantitatively in the eight representative samples. The analyses were performed following the procedures described by the Adolf Lutz Institute (2008). The survey revealed that the superior and gourmet categories of coffee are not easily found, while traditional and extra-strong coffee is very accessible, both in pillow and vacuum-sealed bags. The moisture level results showed two brands (A2 and A3) within the standards established by INMETRO for coffee in both pillow and vacuum-sealed bags. Of the samples of fixed mineral residue that were collected, brand A1 was observed to be in conformity with legislation, for coffee packaged in both pillow and vacuum-sealed bags, and brand A4 showed results for pillow bags within the given parameters. Statistical design was applied to verify the effect of packaging (pillow and vacuum-sealed bag) on moisture levels between different brands using analysis of variance (ANOVA). The results showed that despite displaying the ABIC seal attesting to the quality of the product, without fraud and free of impurities, 50% of the samples analyzed showed alterations in moisture level and 62.5% showed fixed mineral residue levels above the standards established by Brazilian legislature.
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Radder, Laetitia, and Wei Huang. "High‐involvement and low‐involvement products." Journal of Fashion Marketing and Management: An International Journal 12, no. 2 (May 9, 2008): 232–43. http://dx.doi.org/10.1108/13612020810874908.
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PurposeKnowledge of brand awareness and its role is important for the design of an organisation's marketing strategies. This study aims to determine the brand awareness of high‐ and low‐involvement products among Black and non‐Black students enrolled at a South African university.Design/methodology/approachA self‐administered survey was completed by a convenience sample of 300 students of the Nelson Mandela Metropolitan University in Port Elizabeth, South Africa. The focal high‐involvement product was sportswear clothing and the low‐involvement product, coffee.FindingsThe results indicated a higher awareness of high‐involvement product brands than of low‐involvement product brands. Advertising played an important role in the awareness of sportswear clothing brands, but seemed unimportant in the case of coffee. The brand name was important for coffee, while the name and the logo played a role in students' awareness of sportswear brands.Research limitations/implicationsThis study was limited to students of the Nelson Mandela Metropolitan University (NMMU) in Port Elizabeth, South Africa and to sportswear clothing and coffee product categories. Future studies could comprise larger samples, different contexts and other product or service categories.Practical implicationsThe findings suggest that marketers employ different strategies to create and increase brand awareness for high‐ and low‐involvement products.Originality/valuePrevious research found that brand awareness played an important role in low‐involvement products; however, little is known about brand awareness differences between high‐ and low‐involvement products, particularly with respect to the brand awareness of South African students.
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Kadić-Maglajlić, Selma, and Maja Arslanagic-Kalajdzic. "Internationalization of Bosnian black coffee brand: bringing the traditional coffee experience to the world." Emerald Emerging Markets Case Studies 9, no. 1 (March 30, 2019): 1–24. http://dx.doi.org/10.1108/eemcs-05-2017-0104.
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Learning outcomes The teaching objectives of the case study are to provide students with an understanding of how strategic marketing tools are applied in an international marketing context and how brands, especially brands that come from emerging markets, are introduced and managed within modern versus traditional trade (e.g. ethnic shops). Case overview/synopsis This case illustrates the challenges and opportunities related to the introduction of a brand to a new market wherein the product (traditional coffee), although part of a very well-developed product category (coffee), may have been new to consumers in the new market. The brand itself, Zlatna džezva, is a flagship brand in its home country (Bosnia and Herzegovina) within a developing market. However, both the brand and the traditional coffee experience are relatively unknown to other markets. The case study focuses on Vispak’s CEO and CMO who are contemplating their next business move in the new market. Finally, the Dutch market and consumers are presented to facilitate the process of segmentation, targeting and positioning for students. The case study concludes with a task and dilemma for managers of the company. Complexity academic level This case could be used in a variety of undergraduate level classes, depending on what the instructor wishes to emphasize. The authors use the case for following courses: principles of marketing, marketing management and international marketing. In all courses, the case is allowing students to obtain the greater overview of the scope of the strategic marketing decision-making. Before starting with case analysis, students should have some familiarity with central marketing issues and concepts, specifically related to analysis of environment, segmentation-targeting-positioning, product and brand management. Supplementary materials Teaching Notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Subject code CSS: 8: Marketing.
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Palma, Marisa Arnindita, Sri Setyo Iriani, and Harti Harti. "Effect of Variety Seeking and Electronic Word of Mouth on Brand Switching (Study on Millennial Generation as Modern Coffee Shop Consumers in Surabaya)." International Journal of Multicultural and Multireligious Understanding 8, no. 8 (August 16, 2021): 333. http://dx.doi.org/10.18415/ijmmu.v8i8.2976.
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The purpose of this study is to find out the Effect of Finding Variations and Communicationby OnlineWord of Mouthtoward Brand Switching (Study on Coffee Shop Consumers in Surabaya). This type of research is conclusive research. Research with problem solving research studies using the number of respondents as many as 200. As for obtaining data from 200 respondents, researchers added an error sampling of 5% so that the number of respondents as many as 210. Sampling techniques used in this study are non probability sampling, with judgemental sampling method and snowball sampling. The results of this study showed that the search for variations positively influenced the Switching of Consumer Brands of Modern Coffee Shops in Surabaya e-WOM has a positive effect on the Switching of Consumer Brands of Modern Coffee Shops in Surabaya.
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Iryna Ushchapovska. "MULTIMODAL FEATURES OF DESCRIPTIVE TEXTS: CASE STUDY OF COFFEE BRANDS." World Science 3, no. 1(53) (January 31, 2020): 23–26. http://dx.doi.org/10.31435/rsglobal_ws/31012020/6907.
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The article considers descriptive texts of coffee brands as a multimodal ensemble composed of verbal, visual, and sensory modes. A visual modus is the shape of the beans and the color of the coffee roast. The sensory mode represents the perception of taste, aroma, and texture of the coffee. Verbal modus is the direct verbalization of the abovementioned visual and sensory characteristics of the coffee. Coffee descriptors are verbalization of coffee flavors, aromas, textures, and other characteristics of coffee as a product. Coffee descriptors are divided into seven groups.
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Kurniawan, Mita Sari, and Rewindinar Rewindinar. "International Journal of Social Science and Business: Point Coffee’s Digital Communication Strategies Through Post Feeds Instagram @Pointcoffeeid." International Journal of Social Science and Business 5, no. 4 (December 29, 2021): 528. http://dx.doi.org/10.23887/ijssb.v5i4.37452.
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Many new brands are starting to enter the coffee business, one of which is Point Coffee. The emergence of a new coffee shop makes every business person compete to create an attractive brand image and unit to attract consumers' attention. Many coffee choices provide an alternative to buyers in determining purchasing decisions for the products to be used. Marketing is one way to increase product purchases, viz. In marketing, Point Coffee uses Instagram @pointcoffeeid. This article discusses how Point Coffee's digital communication strategy is implemented in @pointcoffeeid's Instagram post feed. This study analyses the Point Coffee digital communication strategy applied to the Instagram @pointcoffeeid Inpost Feed. The research method used is descriptive qualitative using netnographic methods. This analysis was carried out on Instagram content as a data source. The primary data in this study is the post feed content with 155 posts on the @pointcoffeeid Instagram feed. The data analysis technique used is descriptive qualitative and quantitative analysis. The results showed that Point Coffee carried out a digital communication strategy with awareness campaigns, promotions, collaborations, user-generated content campaigns, and product information. Point Coffee applies a photo posting strategy with a carousel. It is used to collaborate with existing strategies so that Point Coffee ensures product sales so that it can increase awareness and interaction between followers and the @pointcoffeid account.
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Anagnostou, Angela, Paul T. M. Ingenbleek, and Hans C. M. van Trijp. "Sustainability labelling as a challenge to legitimacy: spillover effects of organic Fairtrade coffee on consumer perceptions of mainstream products and retailers." Journal of Consumer Marketing 32, no. 6 (September 14, 2015): 422–31. http://dx.doi.org/10.1108/jcm-11-2014-1213.
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Purpose – This study aims to better understand the impact of norm-challenging products on consumers’ perceptions of mainstream products and retailers. By showing that sustainable market offerings are feasible, products with sustainability labels, such as Fairtrade and organic products, implicitly question the legitimacy of mainstream brands in the market. Design/methodology/approach – This paper uses an experiment, based on scenarios that portray the consumer in a shopping situation for their usual coffee brand when they encounter an organic Fairtrade coffee. The paper distinguishes a situation in which the sustainable and the mainstream products compete, from a situation in which the two brands collaborate. Findings – The results show that norm-challenging products deteriorate perceptions of mainstream products and the companies that produce them but improve the image of retailers that include these products in their assortment. If labelled products are sold under the heading of mainstream brands, they still spill over negatively to other products of that brand but positively to the brand company. Practical implications – The spillover effects of norm-challenging products to mainstream companies are an incentive for mainstream firms to enhance the sustainability of their activities. Originality/value – Whereas much literature has focused on the first steps of creating awareness among consumers for sustainability, this paper is the first that tries to understand how typical consumers of mainstream brands develop preferences for products that are more sustainable.
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Hamboyan, Lucie, David A. Pink*, Dieter Klapstein, Lynn MacDonald, and Helen Aboud. "Ultraviolet spectroscopic studies on the feathering of cream in instant coffee." Journal of Dairy Research 56, no. 5 (November 1989): 741–48. http://dx.doi.org/10.1017/s0022029900029319.
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SummaryThe extent of cream feathering was observed in samples of six brands of instant coffee at 80 °C and classified on a scale of 0 (non-existent)–3 + (very severe). The hypothesis that it is caused by the amount of chlorogenic acid in the samples was tested. Ultraviolet spectra were recorded between 230 and 486 nm, and the amount of chlorogenic acid was measured from the absorbance at 340 nm. It was found that: (i) u.v. spectra of a given brand of coffee prepared at different concentrations could all be superimposed when concentration and dilution were taken into account, and the spectrum did not change between room temperature and 80 °C; (ii) for a given coffee a minimum amount of chlorogenic acid was needed to cause feathering, but that this amount differed by up to a factor of 10 depending upon the coffee; (iii) only two fundamental shapes of spectra were observed and coffees could be classified by a ratio, R, which lay between two ranges: 0·82 < R < 0·90 or 1·10 < R < 1·27; (iv) a knowledge of the chlorogenic acid content of a sample and the value of R appropriate to that coffee could be used to predict the occurrence of feathering.
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Callingham, Martin, and Tim Baker. "An Innovative Unified Brand and Market Measurement System for Strategic Investment Decisions." International Journal of Market Research 43, no. 3 (May 2001): 1–29. http://dx.doi.org/10.1177/147078530104300301.
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Describes experimental work by Whitbread aimed at creating a research system to facilitate board decisions about brands. Companies like Whitbreads are constantly faced with decisions whether to enter or exit a market (illustrated). Brand research is less helpful than it might be, because it tends to be too much focused on the brand's product category competition; brand image data is often too rational and ‘obvious’. Two markets were studied: beer (Stella Artois) and Coffee Shops (Starbucks). First, the markets were considered in terms of two key factors: how far they are commoditised (are brands important?), and the market dynamics (is the market getting more interesting?). The pattern of answers to these questions helps managers to look at the market more broadly, in terms of its value to the business. Brand measures were then sought in terms which cross category boundaries. Two brand models (both described in detail) are used: a ‘mechanical metaphor’ (a combination of ‘motivators’, what the brand promises, and ‘hygiene factors’, required for its fitness to do its job, but where increases above the required level add no value), and an ‘organic metaphor’, in which the brand is viewed as a person to whom the consumer relates. These models are described operationally and illustrated from the Guinness and Starbucks research. The value of thinking about brands in both these ways, and their integration, is discussed. The approach helps management to think about brands strategically and make strategic decisions, such as market entry or exit, increasing or reducing brand support, etc., in time to take the necessary actions.
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Unkelbach, Christian, and Fabia Högden. "Why Does George Clooney Make Coffee Sexy? The Case for Attribute Conditioning." Current Directions in Psychological Science 28, no. 6 (August 28, 2019): 540–46. http://dx.doi.org/10.1177/0963721419859354.
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When a celebrity (e.g., George Clooney) endorses a brand (e.g., a coffee type), people’s assessment of this brand typically changes. We suggest that the mere repeated pairing of celebrities with brands imbues brands with the celebrities’ attributes. We call this effect attribute conditioning, which is, more generally, the phenomenon that people assess a stimulus’s attributes differently as a results of its pairing with another stimulus possessing that attribute. We review evidence showing that this effect goes beyond evaluative-conditioning effects, that it is not a demand effect, and that it is easily shown with many attributes (e.g., sexy, athletic, healthy) and many different stimuli (e.g., faces, shapes, brand logos). In addition, we review process evidence supporting the hypothesis that the effect is based on a memory structure that links the mental representations of the paired stimuli. We conclude with a brief outline of possible applied (e.g., marketing) and theoretical avenues for further research.
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Пугачева, Александра, Aleksandra Pugacheva, Надежда Макарова, Nadezhda Makarova, Динара Игнатова, and Dinara Ignatova. "Chemical Composition and Antioxidant Properties of Instant Coffee and Coffee Capsules: Comparative Analysis." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 312–19. http://dx.doi.org/10.21603/2074-9414-2019-2-312-319.
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Coffee is one of the most popular drinks in the world due to its unique sensory properties, i.e. aroma and taste. Coffee consumption increases from year to year, which makes its functional property a relevant issue. The present research featured the antioxidant component in freeze-dried coffee and coffee capsules obtained from a commercial network. The main objective was to identify the most advantageous types of coffee to serve as a raw material for extract production. Coffee is known to prevent diseases caused by the oxidative action of free radicals. The paper presents a review of multiple scientific sources on the beneficial properties of coffee. It also features some results of the study in the chemical composition of coffee, i.e. dry matter content, phenols, flavonoids, etc. The anti-radical activity was described with the help of the DPPH method, while the FRAP method was employed to study the antioxidant properties of several coffee samples. The samples of instant coffee and coffee capsules were obtained from a distribution network (Samara, Russia) and included such brands as Coffea Premium, Coffesso, Nescafe Dolche Gusto, Jacobs Milicano, Bushido, Egoiste, and Fresco. Coffea Premium and Coffesso showed the best results in all the tests and can be additional sources of antioxidant substances. These two varieties of coffee capsules are produced for capsule coffee machines and are roasted ground coffee beans. Coffea Premium demonstrated the best results in phenolic substances, flavonoids, and anti-radical activity with 1338 mg of gallic acid and 854 mg of catechin per 100g of the original substance and 0.84 mg per cm3. Nescafe Dolche Gusto coffee capsules and such varieties of instant coffee as Jacobs Millicano, and Fresco showed similar but average results according to all the phenolic analyzes. Bushido and Egoiste were found lacking in phenols, flavonoids, and dry substances. These samples demonstrated low values of antiradiation and regenerating ability, which indicates a worse quality than that of coffee capsules. This may be due to some processing peculiarities: instant coffee undergoes thermal treatment when coffee granules are formed, while solvents are used to obtain coffee extract. Thus, the research revealed that Coffea Premium and Coffesso are the best sources of antioxidants.
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Park, Cho-I., and Young Namkung. "The Effects of Instagram Marketing Activities on Customer-Based Brand Equity in the Coffee Industry." Sustainability 14, no. 3 (January 31, 2022): 1657. http://dx.doi.org/10.3390/su14031657.
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Instagram is used as an effective and visual marketing channel for building brand equity in the minds of consumers. Therefore, this study aims to classify Instagram marketing activities and analyze the associated effects on customer-based brand equity (brand awareness, brand image, perceived quality, brand love, and Instagram re-usage intention) formation through Instagram marketing activities. To this end, data were collected from 358 coffee consumers who had visited any of the five coffee brand Instagram accounts used in this study and analyzed using SPSS and AMOS. The results showed that four sub-dimensions (interaction, entertainment, customization, and trendiness) of Instagram marketing activities affect brand equity (brand awareness, brand image, and perceived quality), which in turn led to attitudinal loyalty (brand love) and behavioral loyalty (Instagram re-usage intention) towards the brand. This research comprehensively illustrates the influences of Instagram marketing activities on customer-based brand equity. The findings of this study will enable coffee brands to more accurately forecast the future purchasing behaviors of their customers through Instagram marketing activities and provide a guide to managing brand equity as well.
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López-Galilea, I., S. Andueza, M. P de Peña, and C. Cid. "Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S209—S211. http://dx.doi.org/10.17221/10662-cjfs.
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The addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of some commercial roasted coffees which are selected to represent conventional roasted coffee and torrefacto roasted blends. When the percentage of torrefacto coffee was increased, the antioxidant activity increase and a slight tendency to decrease the pro-oxidant activity were observed. Moreover, a principal component analysis allowed to separate (a) brands by PC1 (46.9%) characterised by colour parameters defined by roast degree, and (b) torrefacto roast blends by PC2 (33.7%) characterised by antioxidant/pro-oxidant activity.
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Pimenta, Marcio Lopes, Marcos Hideyuki Yokoyama, Luiz Henrique de Barros Vilas Boas, Stella Naomi Moriguchi, and Juliana Flávia Palazzo da Costa Macedo. "Valores pessoais e percepção de atributos em marcas regionais de café na cidade de Lavras." Revista de Administração da UFSM 4, no. 1 (May 24, 2011): 39–52. http://dx.doi.org/10.5902/198346591713.
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Regional food brands generate competitive differential because consumer links some desired attributes with a positive image of product's geographical origin. Such image influences the buying decision process, facing their perceptions about brand attributes and desired benefits in consuming products from these brands. On this view, this paper evidences the cognitive structure of consumers of roasted and milled coffee from Lavras' region, Minas Gerais State. Based upon in depth interviews, utilizing the laddering qualitative technique, it was made a hierarchic value map, that shows a connection of the regional brands to the attributes: ‘sensorial characteristics' , ‘from the region', ‘known brand', ‘lower price' and ‘pureness food'. From these attributes, the consumers believe in the possibility to reach personal values as: ‘self achievement', ‘personal and collective wellbeing', ‘happiness', ‘nostalgia', ‘life quality' and ‘longevity'.
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Grover, Rajiv, and V. Srinivasan. "A Simultaneous Approach to Market Segmentation and Market Structuring." Journal of Marketing Research 24, no. 2 (May 1987): 139–53. http://dx.doi.org/10.1177/002224378702400201.
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The authors define a market segment to be a group of consumers homogeneous in terms of the probabilities of choosing the different brands in a product class. Because the vector of choice probabilities is homogeneous within segments and heterogeneous across segments, each segment is characterized by its corresponding group of brands with “large” choice probabilities. The competitive market structure is determined as the possibly overlapping groups of brands corresponding to the different segments. The use of brand choice probabilities as the basis for segmentation leads to market structuring and market segmentation becoming reverse sides of the same analysis. Using panel data, the authors obtain the matrix of cross-classification of brands chosen on two purchase occasions and extract segments by using the maximum likelihood method for estimating latent class models. An application to the instant coffee market indicates that the proposed approach has substantial validity and suggests the presence of submarkets related to product attributes as well as to brand names.
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Pechinthorn, Komm, Nico Irawan, Kyawt Shinn Thant Zin, Sineenat Suasungnern, Jirangrug Samarkjarn, and Rahmawati Rahmawati. "Disentangling the role of income level on premium brand perceived quality, awareness, association, and loyalty: A comparative study within Thailand and Indonesia." JEMA: Jurnal Ilmiah Bidang Akuntansi dan Manajemen 18, no. 1 (June 9, 2021): 80. http://dx.doi.org/10.31106/jema.v18i1.10208.
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The level of income is one of the specific consumer conditions that susceptible to influence their brand decision-making. Unfortunately, studies on the influence of income mainly focused on price without considering the relationship between brand and consumers. This study aims to examine how brand perceived quality, awareness, association, and loyalty related to the level of income in emerging countries like Thailand and Indonesia. Premium and high-class coffee chain brands choose as the object of this study as the exponential growth of the coffee culture in both countries. A total of 283 respondents have completed an online questionnaire and verified it to be processed into the analysis of variance (ANOVA) and LSD post hoc test for multiple comparison statistical analysis. The result of this study shows that although high-income and low-income consumers in Thailand tend to have the same perceived quality toward the premium coffee brand, in general, there is a significant difference in the mean of brand perceived quality, awareness, and association between various consumers income level in Thailand. Interestingly, this study found that there is no significant difference in the mean of premium coffee brand perceived quality, awareness, association, and loyalty within the group of income levels in Indonesia. This indicates that Indonesians tend to ignore how much money they have in their pocket when it comes to coffee as the coffee culture becoming a new habit and lifestyle.
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Bellifa, Nazim, Abdelhak Ismail Benhaddou, Houssem Eddine Ferkous, Mohammed Adil Selka, Houari Toumi, and Mohamed Yacine Achouri. "Antioxidant activity and polyphenol composition of Pistacia terebinthus fruit from Tessala (Western Algeria)." North African Journal of Food and Nutrition Research 5, no. 11 (June 2, 2021): 30–34. http://dx.doi.org/10.51745/najfnr.5.11.30-34.
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Background: Consumption of traditional herbal beverages has been generally increased in the last decades, Terebinth coffee, known as ‘‘menengic coffee’’ in Turkish, is one of the most consumed herbal coffees in Turkey, turpentine tree is one of the components of the Mediterranean bush, particularly in Algeria, known as Betoum el Kiffan is largely used as food and in traditional medicine. Aims: In this study, Total phenol, flavonoid content, and antioxidant activity of three extracts of Pistacia trebinthus fruit growing in Algeria was measured using radical scavenging activity tests and metal-related tests including, ferric-reducing antioxidant power (FRAP). The chemical composition profile of the fruits and the coffee brands was identified by thin-layer chromatography, the effects of roasting method of this fruit was rivaled also. Materials and Methods: The total phenolic content of the extracts was determined using the Folin-Ciocalteu method. All extracts of the terebinth fruits and coffee brands displayed a high DPPH scavenging effect. Results: The results of the ferric-reducing antioxidant power show that the reduction capacity is proportional to the increase in the concentration of the samples. All the extracts of the plant exhibit antioxidant activities lower than those of the reference product besides the infusion extract of the P. terebinthus roasted coffee, which is the most active with an optical density of 1.68 nm at a concentration of 400 μg/mL. The chromatography results show that the various extracts of Pistacia terebinthus fruit carry a large number of polyphenols, in particular the carboxylic acids phenols. Conclusions: The plant can be considered as a coffee substitute and opens up promising avenues for the food and pharmaceutical industry in Algeria. Keywords: Antioxidant, Pistacia terebinthus, Coffee, FRAP, polyphenol.
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Susminingsih, Norma Alias, Achmad Sani Supriyanto, Imam Kanafi, and Ahmad Subiyadi. "Labeling local brand to increase coffee shop visits during the COVID-19 pandemic." Economic Annals-ХХI 188, no. 3-4 (May 10, 2021): 149–57. http://dx.doi.org/10.21003/ea.v188-18.
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The COVID-19 pandemic period has become a distraction and a challenge for the café business due to physical restrictions and large numbers of employees working from home. This research aims to describe how local labeling brands can increase coffee shop visits during the COVID-19 pandemic in Indonesia. While conducting this research, the authors used a quantitative approach. The population are the consumers who come to local coffee shops. The research samples were chosen by purposive and accidental sampling. A total of 758 respondents responded and sent questionnaires back via email and WhatsApp in 2020. The analysis was conducted by using the statistical software SPSS 26 and the AMOS 23 version to identify the relationship between the variables. The research proves that Indonesian coffee brands are well known. The local culture of coffee drinking has transformed from daily activity into popular culture. The quality of coffee, the psychological effects, and the performance of the café influence consumer intentions to visit coffee shops. Local coffee shops have become a preference for consumer visits.
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girish, uma. "Asia's First Lady of Coffee." Gastronomica 7, no. 4 (2007): 64–67. http://dx.doi.org/10.1525/gfc.2007.7.4.64.
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Asia's only woman coffee taster, Sunalini Menon, is CEO of Coffee Lab, a Bangalore-based consultancy which boasts of state-of-the-art equipment and offers a gamut of seed-to-the-cup services: coffee evaluation, education, training, certification and advisory services. The lab also assists in the special preparations of coffee such as estate brands and specialty coffees based on plant strain, region of growth, and the intrinsic properties of various beans. Coffee, believes Menon, is a very sensitive living being that emotes. Palate-sensitivity and attention to detail are a good taster's key qualities. A good taster possesses a sharp acuity of taste, concentration, good memory power, descriptive terminology and communication skills. Formulating blends is a vital part of Menon's business. Where and how coffee is grown affects the size, density and flavor of the bean. Coffee has as many notes and flavors as wine and you have to feel it layer by layer, advises Menon. But the mind and palate need a break between tasting sessions——eating a cracker or a piece of bread cleanses the palate. An hour before and after lunch are no-no for tasting sessions as are fatigue and poor health. Alcohol, tobacco and spicy food are to be avoided as well.
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Changsong, Wang, Ahadzadeh Ashrafsadat, Taufiqur Rahman, Ayu Amalia, and Erwan Sudiwijaya. "Digital Representation of Cultural Heritage and Coffee Culture by Chinese Indonesian And Malaysian Coffee Brands." 12th GLOBAL CONFERENCE ON BUSINESS AND SOCIAL SCIENCES 12, no. 1 (October 8, 2021): 9. http://dx.doi.org/10.35609/gcbssproceeding.2021.12(9).
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Coffee is called Kopi in both Indonesia and Malaysia. It was said to be introduced to these two countries during the period of colonisation. Various studies (i.e., Robelt McStocker, 1987; Jeff Neilson & Felicity Shonk, 2014; Cheryl Chang & Ian McGonigle, 2020) have discussed the coffee industries, coffee consumption and political economy of livelihood opportunities in these coffee-producing regions. In her book titled, "Coffee Culture: Local Experiences, Global Connections", Tucker (2010) asserts that "coffee is a material substance, but culture infuses with social and symbolic meanings" (p. 6). Both Indonesia and Malaysia demonstrate their own patterns of appreciation on coffee culture and cultural heritage in digital formats in a modern setting. According to Jambunathan (2019), upward mobility in coffee-business families in these regions is playing a role, as well-educated younger generations have successfully propelled new technique and advance application on numerous aspects of coffee business. Keywords: Website Communication, Coffee Culture, Cultural Heritage, Indonesia, Malaysia
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Jaimes, Edis Mauricio Sanmiguel, Igor Barahona Torres, and Héctor Hugo Pérez Villarreal. "Sensory evaluation of commercial coffee brands in Colombia." International Journal of Business and Systems Research 9, no. 3 (2015): 195. http://dx.doi.org/10.1504/ijbsr.2015.071831.
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Duedahl-Olesen, L., M. A. Navaratnam, J. Jewula, and A. H. Jensen. "PAH in Some Brands of Tea and Coffee." Polycyclic Aromatic Compounds 35, no. 1 (November 14, 2014): 74–90. http://dx.doi.org/10.1080/10406638.2014.918554.
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Grover, Inderpreet Singh, Rashmi Sharma, Satnam Singh, and Bonamali Pal. "Polycyclic aromatic hydrocarbons in some grounded coffee brands." Environmental Monitoring and Assessment 185, no. 8 (December 16, 2012): 6459–63. http://dx.doi.org/10.1007/s10661-012-3037-7.
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Hunaefi, Dase, and Wicensky Marusiva. "SENSORY PROFILE OF 3 IN 1 INSTANT COFFEE USING EMOTIONAL-SENSORY MAPPING, FLASH PROFILE, AND CATA (CHECK-ALL-THAT-APPLY) METHODS." Jurnal Teknologi dan Industri Pangan 32, no. 1 (December 2021): 169–80. http://dx.doi.org/10.6066/jtip.2021.32.2.169.
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Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.
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Collier de Mendonça, Maria, Richard Perassi Luiz de Sousa, and Flávia Cardoso. "Branding strategies in specialty coffee package design: semiotic analysis of visual and verbal signs." e-Revista LOGO 10, no. 2 (December 31, 2021): 1–20. http://dx.doi.org/10.26771/e-revista.logo/2021.2.01.
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Packaging is a medium that encourages customers to discover brands and products at the point of sale. It materializes brand identities, communicates product attributes, and thus translates aesthetic and symbolic cultural meanings. How can we explore the different layers of meanings that specialty coffee packaging communicates to consumers? In this manuscript, we apply Peircean semiotic concepts to investigate how different visual and verbal signs are integral to the construction of specialty coffee packaging design in the Brazilian market. We argue that semiotic analysis enriches the understanding of the meanings that the packages construct, considering their communicative potentials and their interactions with consumers during the shopping experience.
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Park, Kiwan, Sunghee Jun, Jerry Jisang Han, Jiyoung Lee, Hwain Kim, and Joonkyung Kim. "Caffé Bene Disrupts the Stagnating Korean Coffee Shop Market." Asian Case Research Journal 19, no. 01 (June 2015): 203–30. http://dx.doi.org/10.1142/s021892751550008x.
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Caffé Bene was founded in 2007, during which the coffee shop market in Korea had been experiencing rapid growth. Caffé Bene had to compete with existing brands, including Starbucks, The Coffee Bean and Tea Leaf, and other coffee shop chains native to Korea. Sun-Kwon Kim, the founder and current CEO of Caffé Bene, tried to differentiate his brand on the basis of a new concept of European ambience mixed with Korean culture, new and localized menus, and celebrity endorsements; all of which were unheard of in the retail coffee industry at that time. This novel approach allowed Caffé Bene to gain great popularity in a short period of time. Despite its extraordinary success, however, Caffé Bene faced numerous challenges, including managerial issues caused by excessive expansion and rapid growth, dilution of differentiation as a result of new entrants that mimicked Caffé Bene's unique strategies, and an overall sluggish growth rate in the coffee shop market. In this case, the challenges that Caffé Bene faced and the strategies it employed to successfully deal with them are discussed.
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Satya, Mutia Tri, Steffani Lule, and Abdul Fidayan. "ANTHROPOMORFISM STRATEGY IN BUILDING LEGENDARY COFFEE BRANDS IN BANDUNG CITY." Jesya (Jurnal Ekonomi & Ekonomi Syariah) 5, no. 1 (January 3, 2022): 652–66. http://dx.doi.org/10.36778/jesya.v5i1.634.
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Purpose – The purpose of this paper is to develop and empirically test a research model examining the impact of Antropomorpishm strategy to create impact to build brand awareness and bring interest and to increase sales on 5 legend coffee brand in Bandung City. Design – The research model tested for 488 college students who regularly consumes coffee every day. Data were collected in Bandung using a self-administered onoine survey. Data analysis uses partial least swuares-structural equation modelling (PLS-SEM). Findings – The research found that if a brand uses the Anthropomorpism strategy, it can affect humans emotionally and make the brand closer to the user. The results show that the brand will become one with them because the brand has something unique and familiar to show. Research limitation/implication – Through this research, it is hoped that legendary coffee can be used as input so that the product becomes a product that can innovate and be able to compete with other products even though it already has a brand as legendary coffee. Besides, it is also hoped that this research can be a reference source for future research that has similar topics and discussions. in order to be much better. Originality/value – The role of brand awareness is very important for SMEs so that their products are easily being recognize by consumers. The formation of a brand image can be done using anthropomorphism strategies. This paper contributes to the marketing literature by developing and empirically testing a research model Brand awareness, anthropomorphism, and to increase sales to coffee product in Bandung.
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Бордунова, Мария Сергеевна, Елизавета Дмитриевна Звегинцева, and Людмила Павловна Липатова. "Youth Preferences and Sensory Experiences." Beer and beverages, no. 2 (June 26, 2021): 6–9. http://dx.doi.org/10.52653/pin.2021.2.2.009.
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Кофе - один из наиболее активно потребляемых на данный момент напитков. Сегодня производством и обработкой кофейных зерен занимаются более 70 стран мира. По данным ФАО, Бразилия и Вьетнам на протяжении многих лет занимают лидирующие позиции по производству кофе. При этом отмечается, что продажи кофе снижаются из-за насыщения рынка и других негативно влияющих факторов, таких как привычки к чаю или безалкогольным напиткам, увеличение неравенства доходов и проблемы со здоровьем. Авторами был проведен анализ ассортимента кофе на мировом рынке, включая элитные и эксклюзивные сорта кофе. Рассмотрены основные потоки производства и импорта кофейных зерен по странам мира, рассмотрены основные поставщики и производители кофе. Проведена экономическая и органолептическая оценка напитков кофе, оценка технологии производства некоторых брендов кофе, производящих зерновой, молотый, растворимый и капсульный кофе. Оценены преимущества и недостатки рассмотренных брендов, отмечено, что для придания потребительских свойств продукции мировые компании закупают кофейные зерна у поставщиков, обжаривают их и соединяют в различные купажи. В статье проанализированы предпочтения потребителей кофе в различных странах и способы удовлетворения данных предпочтений, проведено исследование среди студентов для определения потребительских предпочтений в разных видах кофе. Coffee is one of the most actively consumed beverages at the moment. Today, more than 70 countries are engaged in the production and processing of coffee beans. According to the FAO, Brazil and Vietnam have been leading coffee producers for many years. At the same time, it is noted that coffee sales are declining due to market saturation and other negative factors, such as tea or soft drink habits, increasing income inequality and health problems. Coffee production is based on two varieties of coffee beans: Robusta and Arabica. Based on this, the analysis of the range of coffee on the world market, including elite and exclusive varieties of coffee, was carried out. This article also examines the main flows of production and import of coffee beans in the countries of the world, the main suppliers and producers of coffee are considered. Today, in the coffee market, you can find a huge number of brands that offer coffee in various forms. An economic and organoleptic assessment was carried out, as well as an assessment of the production technology of some coffee brands that produce grain, ground, instant and capsule coffee. The advantages and disadvantages of the considered brands are noted. It was found that to give consumer properties of products, global companies buy coffee beans from suppliers, fry them and combine them into various blends. The article analyzes the preferences among coffee consumers in different countries and the ways to meet these preferences. Additionally, a study was conducted among students to determine the preferences of coffee consumers.
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Lubis, M. Saleh. "EFEK MEDIASI NILAI PELANGGAN ATAS PENGARUH REPUTASI DAN IKLAN LUWAK WHITE COFFEE TERHADAP PERILAKU WORDS OF MOUTH (WOM) PELANGGAN." Jurnal Apresiasi Ekonomi 4, no. 1 (January 1, 2019): 32–41. http://dx.doi.org/10.31846/jae.v4i1.146.
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Luwak White Coffee get a phenomenal achievement in the instant coffee market. As a player who came later this brand has been able to compete with brands already well known. Four years its presence has been able to achieve Top Brand in 2014 on category of White Coffee. The great reputation is because of the massive advertising activities with the good concept of advertising. Both of these variables are estimated as strong factors that make up the customer value and further encouraging words of mouth behavior. This study tried to analyze the influence of these variables to words of mouth and saw the mediating role of customer value. The population of this study are consumer society of Luwak White Coffee in West Pasaman. Results showed the reputation and advertising respectively partially positive and significant impact on customer value and also to words of mouth. Similarly, customer value positive and significant effect on the words of mouth. Tests also show that customers value acts as a full intervening in influence of reputation and advertising toward words of mouth. The results provide practical implications that in improving the behavior of words of mouth customers of Luwak White Coffee, the management must be continue to maintain and develop the reputation and advertising activity.
Keywords: Words of Mouth, Customer Value, Reputation and Advertising.
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Silva, Adriano Clayton da, Luíz Guilherme Malaquias da Silva, and Ádrian Rodrigues Oliveira. "Brazilians and Americans habits and perceptions analysis for the translation of coffee packages and labels." Research, Society and Development 10, no. 12 (September 12, 2021): e24101219984. http://dx.doi.org/10.33448/rsd-v10i12.19984.
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In this paper, we analyze the consumption habits and perceptions of Brazilians and Americans regarding the consumption, preparation and handling of the coffee product and its packaging, in order to better think about translating the packaging of coffee produced in southern Minas Gerais to the USA market. Through bibliographic research and other resources, information such as preparation, reasons for consumption, and place of consumption were compared between the two populations to understand if there were relevant cultural differences. The packaging of eight coffee brands, four from each country, was also compared in order to notice any differences and similarities between them. The results show that there are indeed differences between the two cultures, both in their habits and in their packaging. Some examples are the valorization of the semantic field of coffee in Brazilian packaging, and the preference for quick methods of brewing the product for the Americans. We conclude that any translation of Brazilian coffee for the American public must consider these differences. Finally, we present some possibilities for packaging translation, using for this the idea of country brand and its influences on consumers, as well as the concepts of Localization, Intersemiotic Translation and Paratranslation.
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Mega Wijaya, Petra Surya, and Jonathan Herdioko. "Pengaruh Emotional Branding and Brand ldentity Terhadap Loyalitas Konsumen Coffee Shop di Yogyakarta." Jurnal Riset Manajemen dan Bisnis 5, no. 1 (June 1, 2010): 28. http://dx.doi.org/10.21460/jrmb.2010.51.220.
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The coffee shop industry in Yogtakarta is growing rapidly. Somelocatiotu arotmd the campuses become the strategic locations for the coffee shops. These shops are altractive alternatives for the people especially the stadents for discttssions or social interactions. They offer variuts serttice alternatives in accordancewith their segments. on cmerage, the industry offersaffardable prices for all Hnds of ctstomers especially students with qcellent senices. The competition among the shops is diverse to attract costumers in forns of the menus, drinb, hotspotfacility, live music, etc.Nearly every night especially on Scurdays or &ring holidays, thecoffee shops become the main destinations of people. The phenomenon is interesting to study especially the attitudes of the castomers of the coffee shops in Yogtalrarta. With the reason, this research attempts to see the influmce ofemotional branding and brand identity on the loyalty of the anstomers of the coffee shops in Yogtakarta.To lotow the inJluence, there were 200 questionnatres distributed to the people who have visited od shopped in the coffee shops in Yogtalarta &tring six montlzs since this research began. The analysis instrwnent to arutwer the lrypothesis is Strtrctural Equation Model (SEM). The analysis indicates o significant influence on the relational vwiable on the brand as person, the fue serutes uperierce variable toward the brand as prgfluct, the imagery variable toward the brands as pro&tct, thebrand as person, and the Walty, as well as the brond as person variable toward loyalty. In addition, there is a non-signiJicant inJluence, namely the relatiorwl variable toward the brod as product, and loyalty, the five-serce wperience voriable toward the brmtd as person and loyalty, as weli the brondvriable as product toward loyalty.Kelwords: Emotional Branding, Brand ldentity, Loyalty, SEM, Coffee Shop Industry
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Bookman, Sonia. "Coffee brands, class and culture in a Canadian city." European Journal of Cultural Studies 16, no. 4 (May 17, 2013): 405–23. http://dx.doi.org/10.1177/1367549413484298.
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Fadilla, Atria Nuraini, and Patra Aditia. "STORYTELLING DALAM KEMASAN KOPI JANJI JIWA." ANDHARUPA: Jurnal Desain Komunikasi Visual & Multimedia 8, no. 01 (April 16, 2022): 1–9. http://dx.doi.org/10.33633/andharupa.v8i01.4154.
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AbstrakIndonesia merupakan salah satu negara penghasil dan pengkonsumsi kopi terbesar di dunia. Salah satu brand yang berhasil menguasai pasar kopi di Indonesia adalah kopi Janji Jiwa. Janji Jiwa mengetahui pentingnya membangun sebuah brand image. Salah satu pendekatan kreatif yang dilakukan oleh Janji jiwa adalah dengan storytelling yang diperkuat juga dengan copywriting dan tipografi. Lewat teknik pengumpulan data melalui observasi, studi literatur, dan wawancara mendalam terhadap sejumlah informan, yang kemudian dikaitkan dengan teori semiotika, maka hasil penelitian ini menunjukkan bahwa storytelling memperkuat brand image kopi Janji Jiwa dengan memberi kesan bahwa Janji Jiwa dimitoskan dengan peristiwa-peristiwa keseharian, seperti misalnya; pertemuan dengan sahabat, masa-masa kurang beruntung, ataupun perselisihan dengan rekan kerja. Selain itu, makna yang terbentuk dari konten kreatif kopi Janji Jiwa adalah mitos tentang teks-teks yang dapat mengisi waktu luang, punya kemampuan untuk menimbulkan pikiran yang reflektif, punya pendekatan yang baik dan ramah, serta niat yang tulus. Kata kunci: brand image, kopi janji jiwa, semiotik, storytelling AbstractIndonesia is one of the largest coffee producers and consumers in the world. One of the brands that has succeeded in dominating coffee market in Indonesia is Janji Jiwa Coffee. Janji Jiwa knows the importance of building a brand image. One of the creative approaches used by Janji Jiwa is storytelling which is also reinforced by copywriting and typography. Data collection techniques were gathered through observation, literature study, and in-depth interviews with several informants, which linked to semiotic theory. The results of this study indicate that storytelling strengthens the brand image of Janji Jiwa coffee by giving the impression that Janji Jiwa is associated with daily events, for example, meetings with friends, unfortunate moments, or disputes with coworkers. In addition, the meaning of content creative development of Janji Jiwa coffee is a myth about texts that can fill spare time, have the ability to generate reflective thoughts, have a kind and friendly approach, and have sincere intentions. Keywords: brand image, storytelling, semiotics, janji jiwa coffee
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Gao Li Wei and Kimjunkyo. "Effects of Multi-dimensional Brands Elements on Customer's Preference - Focus on brand coffee chains -." A Journal of Brand Design Association of Korea 11, no. 4 (September 2013): 137–50. http://dx.doi.org/10.18852/bdak.2013.11.4.137.
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Pratama, Muhammad Andreaginola, Rizki Pratama Saleh Siregar, and Sabrina Oktaria Sihombing. "The Effect of Consumer-Based Brand Equity and Satisfaction on Loyalty: An Empirical Study." Jurnal Economia 15, no. 2 (October 1, 2019): 275–91. http://dx.doi.org/10.21831/economia.v15i2.27314.
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Abstract: Economic growth in Indonesia encourages the growth of many industries. Specifically, the food and beverage industry has grown significantly in Indonesian economics. Coffee shops with foreign or local brands are growing and competing for having customer loyalty. Many research has been conducted to examine customer loyalty in a particular coffee shop. However, little research has been focused on comparing both local and foreign brand names of the coffee shop. The comparative study is needed to understand whether foreign or local brand names matter in predicting both customer satisfaction and loyalty. This research uses a quantitative paradigm using descriptive research type. The object of research is Starbucks (foreign brand) and Djournal Coffee (local brand). Data were collected through questionnaires distributed by applying judgemental sampling. Data analysis was conducted by using structural equation model (SEM). In this study, there are two unsupported hypotheses namely (1) the relationship between the ideal self-congruence and customer satisfaction, and (2) the relationship between brand identification and customer satisfaction. The study also provides theoretical contributions, managerial implications and suggestions for further research. Keywords: brand equity, customer satisfaction, brand loyalty, SEMPengaruh Ekuitas Merek Berbasis Konsumen dan Kepuasan terhadap Loyalitas: Sebuah Studi Empiris Abstrak: Pertumbuhan ekonomi di Indonesia mendorong pertumbuhan banyak industri. Secara khusus, industri makanan dan minuman telah tumbuh secara signifikan dalam ekonomi Indonesia. Kedai kopi dengan merek asing atau lokal tumbuh dan bersaing untuk memiliki loyalitas pelanggan. Banyak penelitian telah dilakukan untuk menguji loyalitas pelanggan di coffee shop tertentu. Namun, sedikit penelitian yang difokuskan untuk membandingkan nama merek lokal dan asing dari coffee shop. Studi perbandingan diperlukan untuk memahami apakah nama merek asing atau lokal penting dalam memprediksi kepuasan dan loyalitas pelanggan. Penelitian ini menggunakan paradigma kuantitatif dengan menggunakan tipe penelitian deskriptif. Objek penelitian adalah Starbucks (merek asing) dan Djournal Coffee (merek lokal). Data dikumpulkan melalui kuesioner yang didistribusikan dengan menggunakan judgemental sampling. Analisis data dilakukan dengan menggunakan pemodelan persamaan struktural (SEM). Dalam penelitian ini ada dua hipotesis yang tidak didukung yaitu (1) hubungan antara kongruensi diri yang ideal dan kepuasan pelanggan dan (2) hubungan antara identifikasi merek dan kepuasan pelanggan. Studi ini juga memberikan kontribusi teoritis, implikasi manajerial dan saran untuk penelitian lebih lanjut. Kata kunci: ekuitas merek, kepuasan konsumen, loyalitas merek, SEM
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Ibrahim, Blend, Ahmad Aljarah, and Dima Sawaftah. "Linking Social Media Marketing Activities to Revisit Intention through Brand Trust and Brand Loyalty on the Coffee Shop Facebook Pages: Exploring Sequential Mediation Mechanism." Sustainability 13, no. 4 (February 19, 2021): 2277. http://dx.doi.org/10.3390/su13042277.
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Social media marketing (SMM) is a new field that involves the marketing of goods, services, information, and ideas via online networks and social media. Drawing on the stimulus-organism-response framework, this study aims to examine how social-media-marketing activities (SMMA) affect brand loyalty, brand trust, and revisit intention (returning to the same place in the future) for coffee shops in Northern Cyprus. Empirical evidence was collected from 415 undergraduate students who follow specific coffee shops on Facebook, and a structural equation modeling approach was applied. The results showed a significant positive influence of SMMA on brand loyalty, brand trust, and revisit intention. The findings show that SMMA are a stronger predictor of revisit intention than brand loyalty and brand trust. Furthermore, brand loyalty and brand trust are significant mediators in the relationship between SMMA and revisit intention. Additionally, the sequential mediation effects of brand loyalty and brand trust in the relationship between SMMA and revisit intention are supported. Overall, with effective SMMA from coffee shops on Facebook, the customer grows confidence in the brand, which increases the level of brand loyalty. This, in turn, encourages revisit intention of the customer. As a result, brand executives on social media platforms (in this case, Facebook) should promote specific SMMA for their brands and engage in such activities to creates brand trust and brand loyalty. These findings contribute to the literature by examining the relationship between SMMA and revisit intention and exploring how SMMA affect revisit intention by adding brand loyalty and brand trust as mediators.
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Sakaki, Junichi, Melissa Melough, Anthony Provatas, Christopher Perkins, and Ock Chun. "Identification and Quantification of Estrogenic Chemicals in Coffee Prepared from Capsules Using Ultra-Performance Liquid Chromatography with Tandem Mass Spectrometry." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 465. http://dx.doi.org/10.1093/cdn/nzaa045_098.
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Abstract Objectives Estrogenic chemicals (ECs) are harmful compounds that can leach from plastic, particularly when under high temperature or pressure. Capsule coffee, coffee brewed from a single-serve coffee machine using a pre-packed plastic capsule, is becoming popular but there are concerns that it may increase exposure to ECs. Therefore, the objective of this study was to identify and quantify the ECs in capsule coffee extracts and compare them to the ECs present in coffee extracts prepared using a method devoid of plastic. Methods Twenty-two top-selling varieties of plastic capsule coffee from 4 popular brands were brewed and 15 equivalent varieties of whole bean and ground coffee were brewed using a stainless-steel French press and used as controls. ECs were then extracted from the capsule samples and controls with liquid-liquid extraction. The ultra-performance liquid chromatography with tandem mass spectrometry analytical method was used to identify and quantify ECs in coffee extracts after testing its validity. Results Benzophenone was the most frequently detected EC among the 22 capsule coffee samples, evident in six samples, followed by bisphenol A (four), dibutyl phthalate (three), 4-nonylphenol (three) and bisphenol F (two). Di(2-ethylhexyl) phthalate, caprolactam, bisphenol S and dimethyl terephthalate were either not detected or detected in quantities below the method detection limit. In seven instances the concentration of ECs in capsule coffees was greater than that of coffee prepared from the French press while in five instances the opposite trend was observed. The total exposure to ECs from either capsule coffee or coffee prepared from the French press was well below that of safety guidelines. Conclusions These results indicate that consuming plastic capsule coffee likely increases exposure to ECs compared to coffee brewed without plastic. Future studies are needed to evaluate the estrogenic activities of capsule coffee in vitro and determine whether EC content is a valid predictor of estrogenic activity. Funding Sources This study was supported by the National Institutes of Health.
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Pradhan, Deepak, P. Biswasroy, Kapil, Kajol, Jatin, and R. Pradhan. "Qualitative and quantitative analysis of caffeine in some commercial brands of tea consumed in India." Journal of Ayurvedic and Herbal Medicine 3, no. 4 (December 30, 2017): 200–204. http://dx.doi.org/10.31254/jahm.2017.3406.
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Caffeine is a common organic molecule found in many beverages such as coffee, tea, energy drinks and cola, which make the drinks addictive. Caffeine has drawn more attention due to its physiological effects beyond its stimulatory effect on central nervous system, hence it is used both recreationally and medically to reduce physical fatigue and restore mental alertness when unusual weakness or drowsiness occurs. Caffeine content in various energy drinks and beverage varies from 10 to 50 mg of caffeine per serving; however the US Food and Drug Administration (FDA, 2006) limits the maximum amount in carbonated beverages to 6 mg/oz. Large amount of caffeine consumption can cause physiological and psychiatrically dependence. The aim of this study is to determine the concentration of caffeine in tea brands available in India to ensure whether the caffeine concentration in the follow tea as per FDA recommendation or not. There are few reputed brands like Taj, Red Label, Agni and other local brands like Mohini, and Krishna Gopal were studied, by using simple and fast standard UV-Visible spectrophotometric method. The minimum caffeine level was observed in the Mohini brand tea, while Taj tea brand sample showed the highest caffeine content.
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Rashid, Sabrina, and Kamal Ghose. "Organisational culture and the creation of brand identity: retail food branding in new markets." Marketing Intelligence & Planning 33, no. 1 (February 2, 2015): 2–19. http://dx.doi.org/10.1108/mip-10-2013-003.
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Purpose – The purpose of this paper is to explore the relationship between organizational culture and brand identity in the retail food and beverage industry and also to explore how independent retail coffee shops and cafes build their brands. The evolution of coffee drinking in many new markets is following a pattern similar to the one witnessed in New Zealand. Design/methodology/approach – A qualitative approach using semi-structured interviews, field notes, photographs and empirical material was carried out with 15 independent coffee shops and nine franchise coffee shops in Christchurch, New Zealand. In total five different approaches were adopted to provide diverse observations to compliment every angle of the research setting by using triangulation. Findings – The findings from this research reveal that an appropriate brand name helps to ease the process of brand identity creation. The personality of the market leader strongly influences organizational culture, and a constant flow of updated business intelligence plays an important role in creating a distinctive brand identity. Internal marketing and personal values are key to constructing internal culture while the acculturation process plays an important role in developing internal culture and building brand identity. Research limitations/implications – Difficulty in getting participants was a major limitation because many employees/owners declined to take part in the research due to the nature of their work which required full attention to serve customers when the outlet is operating. Originality/value – In previous years, research has focused on interaction between the organization and their customers (Hoeffler, 2003). This study extends previous research by investigating the internal culture of the organization and its relation to brand identity building within the organization.