The consumption of experiences in specialty coffee shops

Teixeira, Lucas

doi:10.1016/b978-0-12-814721-4.00010-x

Cited by 5 publications

(5 citation statements)

References 2 publications

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“…Baristas are very important human resources for coffee shop operations, especially barista skills in blending coffee, recognising different types of beans and understanding consumer preferences contribute greatly to customer satisfaction (Lee & Ruck, 2022;Sofia et al, 2023). In addition, the ability of baristas to understand sustainability values and practice them in their daily work can play an important role in maintaining the sustainability of coffee shops (Lucas, 2020;Sidewalk, 2019). However, if there are research results that conclude that baristas have no effect on business sustainability, then this is an interesting event, because there is an opportunity to apply intervening variables so that baristas can have an indirect and significant effect (Oktafiani et al, 2023).…”

Section: The Influence Of Barista (X2) On Coffee Shop Business Sustai...mentioning

confidence: 99%

The Influence of Prices, Baristas, Product, and Store Atmosphere on Sustainability Coffee Shop Business in the Lowlands

Meita Jihan Nabilah,

Anggini Ryandi,

Frediansyah

et al. 2024

JTUS

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Business sustainability in the lowlands is the ability to continue to adapt to changing consumer trends and preferences. Therefore, these business actors must carry out research related to the sustainability of the business. This research aims to determine the influence of prices, baristas, products, and atmosphere on the sustainability of coffee shop businesses in the lowlands. The research was conducted in Tangerang City, which is a lowland area and has many modern coffee shops. The research time is July to September 2023. The research design used is quantitative and survey methods. The research population is coffee shop consumers in Tangerang City whose number is unknown so the sample size was determined deliberately, namely 100 consumers. Data analysis uses the Structural Equation Modeling instrument. The research results show that the price and product variables have a positive effect on the sustainability of coffee shop businesses in the lowlands of Tangerang City, but the barista variables and shop atmosphere have no effect. The indicator that can best explain the condition of the price variable is "price according to brand" and for products is "product innovation". For this reason, it is recommended that coffee shop business managers in the lowlands of Tangerang City maintain or improve product branding and innovate products so that their business is sustainable

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Section: The Influence Of Barista (X2) On Coffee Shop Business Sustai...mentioning

confidence: 99%

The Influence of Prices, Baristas, Product, and Store Atmosphere on Sustainability Coffee Shop Business in the Lowlands

Meita Jihan Nabilah,

Anggini Ryandi,

Frediansyah

et al. 2024

JTUS

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“…Seperti yang dikatakan Teixeira bahwa warung kopi tidak sekedar dijadikan sebagai ruang untuk menikmati kopi, tetapi menjadi ruang yang kompleks. 29 Warung kopi mampu memberikan pengalaman yang beragam bagi pengunjungnya, termasuk dalam bentuk konsumsi ruang.…”

Section: D3 Kafe Dan Media Sosial: Konsumsi Ruang Dan Mengabadikan Mo...unclassified

Menjadi Muslim Modern: Konstruksi Identitas Anak Muda Muslim di Kafe

Triantoro,

2024

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This article discusses the construction of the Muslims youth identity in cafes. Cafes as a public habitus that is constructed modern and considered not 'Islamic' does not mean that it has no relationship with Islam. Therefore, this article seeks to answer the question of what is the relationship between Islam, cafes, and social media? So, to what extent do Muslims youth access cafes? Finally, how do Muslims youth construct their identity of piety and youth in a café? To answer these questions, the authors conducted fieldwork in the form of observations and interviews with café owners and several youths with a narrative approach. Then public space theory, identity theory and digital production theory were used to analyze research data. The results of this study found that the relationship between cafes, Islam and social media manifested in the activities of young Muslims themselves, especially in consuming café public spaces such as enjoying food and beverage products, wifi facilities, prayer facilities, and taking pictures. Muslim youth not only access the symbols of café modernity and post them on social media, but also access the café's worship facilities. These three practices, both in consuming symbols of café modernity such as café architectural design and painting art on coffee (latte art), then uploading it to social media and doing prayer practices in cafes are ways for young people to construct their pious and youthful identity while in the café. This finding deconstructs the long-held view by some scholars or the public that cafes are considered public spaces that have no connection with Islam.

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“…This type of coffee is obtained from inserting essences into the beans, to add more flavor to the beverage. The aromatization of coffee can occur after the roasting process (cooling), using water vapors with the most diverse types of vaporized essences in the beans, which absorb these droplets since they are still hot [ 76 , 77 , 78 , 79 ]. Gourmet coffee has superior quality, which comes from the cultivation and the preparation of the beverage.…”

Section: Coffeementioning

confidence: 99%

“…This type of coffee goes through careful processes before packaging, during which the chosen beans must be ripe and of good quality. Further, it is produced only from the Arabica species [ 76 , 77 , 78 , 79 ], which has about 50% less caffeine than Robusta and is much more aromatic [ 76 , 77 ]. Gourmet coffee beans are roasted under milder temperature conditions, since the dark roast is commonly used to disguise defects that are not found in selected beans [ 80 , 81 ].…”

Section: Coffeementioning

confidence: 99%

Thermal Contaminants in Coffee Induced by Roasting: A Review

Costa

Albuquerque

Costa

et al. 2023

IJERPH

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Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.

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The consumption of experiences in specialty coffee shops

Cited by 5 publications

References 2 publications

The Influence of Prices, Baristas, Product, and Store Atmosphere on Sustainability Coffee Shop Business in the Lowlands

The Influence of Prices, Baristas, Product, and Store Atmosphere on Sustainability Coffee Shop Business in the Lowlands

Menjadi Muslim Modern: Konstruksi Identitas Anak Muda Muslim di Kafe

Thermal Contaminants in Coffee Induced by Roasting: A Review

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