심리적 상태에 따른 커피 맛의 변화에 관한 연구
A Study on the Change in the Taste of Coffee Depending on the Psychological State
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A lot of experts have different views on the standards of good coffee and delicious coffee. Some like sour coffee or soft and sweet coffee, whereas others prefer bitter, black coffee with a strong flavor. According to a general theory, it is impossible to say coffee is good or bad only because of its ingredients and it is rather rated, based on various factors, such as place or condition, ethnicity, climate, and quality of coffee. But it is a human contradiction to feel that ‘coffee is delicious’ even when it has a bitter taste that is avoided by men physiologically. Besides, why do many people enjoy instant coffee that belongs to a lower grade, assuming that the taste of coffee depends on its quality or ingredients? Human emotion and instinct are adjusted to very special characteristics of the world. Generally, once some phenomenon is exposed to our instinct, the phenomenon is accepted in an advantageous and familiar way the moment he or she first encounters it. When parents enjoy eating bitter food usually, children are more likely to love a bitter taste. In this case, children accept it easily, because they consider it safe since childhood. In other words, our brain orders us to do that. The taste of coffee is determined by the psychological state thinking that coffee is drunken to feel happy by relaxing and relieving stress, not because of its ingredients or aroma. As revealed in a real experiment, most of baristas, who are experts in the taste of coffee mistook lower-grade Robusta coffee for high-quality Arabica coffee due to beautiful backgrounds around and psychological stability. There is never something metaphysical with no substance in the center of human being. Human brain and body are physical foundations for human activities. Our brain starves for joy rather than agony and for sensibility rather than reason. No taste or scent exists before human emotion. This study, therefore, concludes that the taste of coffee is not felt, only based on the ingredients in it.
Abstract
A lot of experts have different views on the standards of good coffee and delicious coffee. Some like sour coffee or soft and sweet coffee, whereas others prefer bitter, black coffee with a strong flavor. According to a general theory, it is impossible to say coffee is good or bad only because of its ingredients and it is rather rated, based on various factors, such as place or condition, ethnicity, climate, and quality of coffee. But it is a human contradiction to feel that ‘coffee is delicious’ even when it has a bitter taste that is avoided by men physiologically. Besides, why do many people enjoy instant coffee that belongs to a lower grade, assuming that the taste of coffee depends on its quality or ingredients? Human emotion and instinct are adjusted to very special characteristics of the world. Generally, once some phenomenon is exposed to our instinct, the phenomenon is accepted in an advantageous and familiar way the moment he or she first encounters it. When parents enjoy eating bitter food usually, children are more likely to love a bitter taste. In this case, children accept it easily, because they consider it safe since childhood. In other words, our brain orders us to do that. The taste of coffee is determined by the psychological state thinking that coffee is drunken to feel happy by relaxing and relieving stress, not because of its ingredients or aroma. As revealed in a real experiment, most of baristas, who are experts in the taste of coffee mistook lower-grade Robusta coffee for high-quality Arabica coffee due to beautiful backgrounds around and psychological stability. There is never something metaphysical with no substance in the center of human being. Human brain and body are physical foundations for human activities. Our brain starves for joy rather than agony and for sensibility rather than reason. No taste or scent exists before human emotion. This study, therefore, concludes that the taste of coffee is not felt, only based on the ingredients in it.
참고문헌 (9)
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