Masters of Science / Department of Food, Nutrition, Dietetics and Health / Edgar Chambers IV / In today’s market, there is a growing demand for high-quality coffee with distinctive sensory characteristics. An example of such coffees is the cold brew which has become quite popular. Despite the increasing prevalence of cold drip/brewed coffee, little-published research exists on the factors that impact the sensory characteristics of cold brew coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR) and c) brewing methods on cold brew coffee from d) Ugandan coffee beans. Four distinct coffee samples, sourced from different lowland and mountainous regions in Uganda, were roasted and tested using a factorial design that allowed comparison of all main factors (a-d) and their interactions. The samples were evaluated by a highly trained sensory panel based on 42 attributes from a previously published coffee lexicon. Results showed that all aspects studied (Ugandan variety, roast degree, C2WR, and brewing method) had an impact on most of the attributes. For example, Robusta coffees generally had a more bitter taste than Arabica coffees and the Dark roast samples generally were more bitter than the Medium roast coffees. In addition, coffee samples that were brewed using a higher coffee to water ratio (C2WR) generally were more bitter than the coffees that were brewed using a lower C2WR. However, although most of the main effects had a significant impact, their effects were mitigated by their interaction with other factors. For example, Medium roast Robusta that was slow-dripped with a high C2WR had a more bitter taste than the corresponding Arabica samples however when the Medium roast Robusta was steeped with a high C2WR it had a similar bitter intensity with the corresponding Arabica samples. Thus, although major impacts are critical, individual sample combinations must be considered when evaluating coffee samples for their impact on the sensory characteristics.

One of the objectives of my thesis is to argue that regulatory capitalism and international law are problematic forms of power implicated both directly and ideologically in the standardizing practices and regulation of certified fair trade. My work begins by explaining variations in the way fair trade coffee is conceptualized and offered in the market, then moves on to explain how fair trade certification standards link up with other international standards and certification bodies, and finally, describes how standards and certification are used to textually construct social facts. I examine first those places where regulatory capitalism and international law remain embedded and active in fair trade certification practices, then the way standardizing practices work to organize (or disorganize) the relationships of people who work with fair trade coffee. The ethnography consists of interviews with three informally regulated fair trade roasters in the Victoria region. My aim is to identify precisely the points where the standardizing practices of certified fair trade reduce concrete relations of exchange to conceptual notions of fair trade. Identifying these points allows me to examine areas where dominant forms of power remain embedded and active in the concept and realization of certified fair trade coffee, and also how standardizing practices limit the potential of fair trade to transform unjust relations of trade. The question this thesis raises is not whether or how we can make fair trade coffee but rather, how can we focus solutions to unjust trade relations to be politically effective for all involved?

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第19019号 / 農博第2097号 / 新制||農||1029(附属図書館) / 学位論文||H27||N4901(農学部図書室) / 31970 / 京都大学大学院農学研究科地域環境科学専攻 / (主査)教授 近藤 直, 教授 清水 浩, 准教授 小川 雄一 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DGAM

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V diplomové práci je představena strategie vstupu na geograficky nový trh pro nedávno založenou společnost. Misí společnosti je skrze ukázky pražení kávy, ochutnávky kávy přiblížit svět kávy, a zároveň poskytnout zákazníkům kvalitní čerstvě upraženou kávu. Cílem práce je na základě kritické analýzy nového trhu navrhnout strategii na jeho vstup. Diplomová práce obsahuje teoretické poznatky, analýzu vnějšího a vnitřního prostředí (Porterovu analýzu pěti sil, PEST analýzu, SWOT analýzu a marketingový výzkum) a návrhy řešení.