[[alternative]]The mechanism of coffee evaluation system--Gukeng Agriculture Association as An Example

Abstract

[[abstract]]本研究運用層級分析法(Analytical Hierarchy Process，AHP)構建古坑鄉農會咖啡評鑑機制，提出咖啡評鑑的評價及參考準則，訂定咖啡評鑑的標準，達到評鑑制度的人才培育，提昇農會服務品質，強化咖啡行銷的功能與資訊。本研究參照SCAA(Specialty Coffee Association of America)美國精品咖啡協會鑑定制度，提出咖啡評估之分析架構，包括生豆均勻度、品質最佳化、官能品味等三類標的；及飽滿度、瑕疵比率、色澤度、顆粒大小、完整度、官能品味、乾香氣(粉)、清爽度/酸度、濕香氣、風味/深度、濃稠度/口感)、結尾/尾韻 、甜度、總評等十三項之評估準則，以探討古坑鄉農會咖啡評估基準規範，提出古坑鄉農會咖啡生產者或業者在市場上訂定咖啡品質基準標的，方便消費者在購買古坑鄉農會咖啡時對咖啡豆品質優劣提供對照依據。[[abstract]]In this study, using Analytical Hierarchy Process (AHP) to establish coffee evaluation mechanism for evaluation and classification of coffee; in order to enhance the quality of agricultural services and strengthen the function of the network marketing and information, it is necessary to set the coffee evaluating system.The study takes the reference of SCAA (Specialty Coffee Association of America) to propose an analysis framework of coffee evaluation, including three classifications of coffee beans, uniformity, quality optimum, and sensory taste. For future information, there are thirteen items of assessment criteria, the particle size, dry fragrance (powder), fresh degree, acidity, wet fragrance, flavor depth, stiffness, degree of back to the sweet,sweetness,overall.Through the assessing process, the study explores the benchmark specification of coffee quality evaluation, and sets the benchmark targets of Gukeng’s coffee quality in the market between producers and manufacturers. This could provide the merits of control basis about the quality of coffee beans to the consumers in the purchase of Gukeng’s coffee