O café é a bebida mais consumida após a água no Brasil, já o cálcio é um micronutriente de fundamental importância ao corpo humano, sendo assim, o objetivo deste trabalho foi a escolha do café torrado e moído com sal de cálcio, sua quantificação e avaliação sensorial, além da escolha coador para preparo. Seis sais solúveis em água foram utilizados para selecionar a melhor bebida com cálcio, sendo que um deles foi testado em escala industrial. Para escolha da melhor bebida, foi considerada a opinião de dois especialistas de café, os quais definiram três amostras de maior similaridade ao café tradicional, contendo citrato malato de cálcio, carbonato de cálcio e fosfato de cálcio. Também foi verificado com os especialistas se o preparo com coador de tecido era diferente do preparo com coador de papel. A quantificação de cálcio foi realizada nas três bebidas de melhores resultados, por absorção atômica de chama. As mesmas amostras foram submetidas ao teste sensorial, a fim de verificar a aceitabilidade de 50 julgadores não treinados, os quais continham as seguintes características: 66% mulheres, apenas 4% do total não gostam de café e 13% não possuem o hábito de consumi-lo. Não houve diferença entre as formas de preparo com os coadores, segundo os especialistas. Entre os julgadores não treinados, não houve diferença significativa entre as amostras (p=0,13), mostrando que a aceitação entre as amostras foram muito similares (em torno de 6 correspondente a gostei ligeiramente). No entanto, as opiniões destes julgadores foram divergentes (p<0,001). Na quantificação, o sal citrato malato de cálcio obteve uma maior concentração na bebida, o qual apresentou maior solubilidade em água se comparado aos demais sais de cálcio. Em comparação com a bebida de café tradicional preparadas com coador de papel, o café preparado com o citrato malato de cálcio apresentou 77,5%, o café com sal fosfato de cálcio apresentou 61,8% e o café com o sal carbonato de cálcio obteve 62,0%, a mais de cálcio na bebida. / Since coffee is one of the most consumed beverages in Brazil and calcium is a fundamentally important micronutrient for humans, current research focused on the enrichment of coffee with calcium, and on its quantification and sensorial evaluation, and also choose the filter to prepare. Six water-soluble salts were used to select the best beverage with calcium. The opinion of two coffee experts, who defined three samples highly similar to traditional coffee featuring calcium citrate malate, calcium phosphate and calcium carbonate was taken into consideration. The amount of calcium was determined by atomic absorption spectrometry for three beverages with the best results. The samples also underwent a sensorial test to verify acceptability by 50 non-trained coffee tasters. The latter comprised 66% females 4% did not like coffee and 13% did not usually drink it. There was no difference between the preparations with the filters tested. Analysis of Variance showed no significant difference among the three samples (p=0.13) with approximately 6, which corresponded to I somewhat liked it. However, tasters´ opinions were divergent (p<0.001). Calcium citrate malate salt showed highest calcium amount in the beverage and therefore the highest solubility in water when compared to that of other calcium salts. Coffee types had calcium rates higher by 77.5%, 61.8% and 62.0% respectively for salts calcium citrate malate, calcium phosphate and calcium carbonate, when compared to traditional coffee beverage.

O café é a bebida mais consumida após a água no Brasil, já o cálcio é um micronutriente de fundamental importância ao corpo humano, sendo assim, o objetivo deste trabalho foi a escolha do café torrado e moído com sal de cálcio, sua quantificação e avaliação sensorial, além da escolha coador para preparo. Seis sais solúveis em água foram utilizados para selecionar a melhor bebida com cálcio, sendo que um deles foi testado em escala industrial. Para escolha da melhor bebida, foi considerada a opinião de dois especialistas de café, os quais definiram três amostras de maior similaridade ao café tradicional, contendo citrato malato de cálcio, carbonato de cálcio e fosfato de cálcio. Também foi verificado com os especialistas se o preparo com coador de tecido era diferente do preparo com coador de papel. A quantificação de cálcio foi realizada nas três bebidas de melhores resultados, por absorção atômica de chama. As mesmas amostras foram submetidas ao teste sensorial, a fim de verificar a aceitabilidade de 50 julgadores não treinados, os quais continham as seguintes características: 66% mulheres, apenas 4% do total não gostam de café e 13% não possuem o hábito de consumi-lo. Não houve diferença entre as formas de preparo com os coadores, segundo os especialistas. Entre os julgadores não treinados, não houve diferença significativa entre as amostras (p=0,13), mostrando que a aceitação entre as amostras foram muito similares (em torno de 6 correspondente a gostei ligeiramente). No entanto, as opiniões destes julgadores foram divergentes (p<0,001). Na quantificação, o sal citrato malato de cálcio obteve uma maior concentração na bebida, o qual apresentou maior solubilidade em água se comparado aos demais sais de cálcio. Em comparação com a bebida de café tradicional preparadas com coador de papel, o café preparado com o citrato malato de cálcio apresentou 77,5%, o café com sal fosfato de cálcio apresentou 61,8% e o café com o sal carbonato de cálcio obteve 62,0%, a mais de cálcio na bebida. / Since coffee is one of the most consumed beverages in Brazil and calcium is a fundamentally important micronutrient for humans, current research focused on the enrichment of coffee with calcium, and on its quantification and sensorial evaluation, and also choose the filter to prepare. Six water-soluble salts were used to select the best beverage with calcium. The opinion of two coffee experts, who defined three samples highly similar to traditional coffee featuring calcium citrate malate, calcium phosphate and calcium carbonate was taken into consideration. The amount of calcium was determined by atomic absorption spectrometry for three beverages with the best results. The samples also underwent a sensorial test to verify acceptability by 50 non-trained coffee tasters. The latter comprised 66% females 4% did not like coffee and 13% did not usually drink it. There was no difference between the preparations with the filters tested. Analysis of Variance showed no significant difference among the three samples (p=0.13) with approximately 6, which corresponded to I somewhat liked it. However, tasters´ opinions were divergent (p<0.001). Calcium citrate malate salt showed highest calcium amount in the beverage and therefore the highest solubility in water when compared to that of other calcium salts. Coffee types had calcium rates higher by 77.5%, 61.8% and 62.0% respectively for salts calcium citrate malate, calcium phosphate and calcium carbonate, when compared to traditional coffee beverage.

Uppdragsgivaren 3TEMP AB har visionen att med en ny produkt kunna ta sig in på hemmamarknaden för kaffeutrustning. De har planer på en produkt som fungerar som en automatisk kaffebryggare som maler kaffebönor och fyller en kopp. Företaget har lösningar för hur produktens huvudfunktioner skall fungera rent tekniskt, men behöver ett konkret koncept.  Examensarbetet är genomfört som ett projekt med en projektplan innehållande tidplan, riskhantering, organisation och filhantering. Projektet bestod av faserna: planering, förstudie, produktspecificering, konceptgenerering och utvärdering, samt konstruktion och formgivning.  Konceptet är framtaget med hänsyn till en kravspecifikation som upprättades utifrån en förstudie där användares behovs och önskemål undersöktes, samt krav från uppdragsgivaren. Förstudien har främst fokuserat på användaren för att skapa en bild av användarens behov och önskemål. Förstudien visar att en av de viktigaste faktorerna, utöver smaken på kaffet, är att produkten hålls ren och fräsch. Även ljudnivån är en faktor som användaren tänker på. För att produkten skall passa in i användarens kök har trender analyserats. Trenderna tyder på att taktila och naturnära material blir allt mer populära. Dessutom öppenhet är önskvärt eftersom det skapar förtroende för produkten.  Vid generering av koncept användes tre olika idégenereringsmetoderna slumpordsassociation, speedstorming samt brainsketching. Den förstnämnda brukades med ett möjlighetsorienterat perspektiv för att hitta mervärde för produkten. De andra två användes för att hitta konkreta lösningar på problem och funktioner. Idéerna från idégenereringarna sattes ihop till fem olika koncept. Av dessa sorterades två bort med hjälp av en relativ beslutsmatris. Av de tre återstående valdes ett koncept med hjälp av en kriterieviktsmatris och diskussion med uppdragsgivaren.  Det slutgiltiga konceptet har kända element från cafébranschen som bockade rör av rostfritt stål för utloppet, stora greppytor, och väl synliga behållare. I konceptet markeras behållaren för kaffesump med ett handtag som nås direkt från produktens utsida. Detta för att till skillnad från många andra tillverkare lyfta fram behållaren som en viktig funktion snarare än att dölja den.  Genom projektet har skisser används frekvent för att testa idéer. Det valda konceptet har testats med enkla fysiska modeller för att hitta lämpliga former och dimensioner. Efter detta gjordes en mer detaljerad fysisk modell samt en modell i CAD. Från CAD-programmet skapades bilder med genomskärning för att visa produktens layoutkonstruktion, samt en högupplöst rendering. Renderingen användes för att visa hur produkten kan se ut i verkligheten med verkliga material. / 3TEMP was the company that provided the task. They have a vision to enter the market for home coffee equipment with a product that works as an automatic coffee machine. 3TEMP has a solution for how the machines main functions of the machine can work technically but they need a concept for the whole product.  The work was carried out as a project with a project plan containing a time chart, risk management, and a description of the organization and file management. The project consisted of the phases: planning, research, product specification, concept generation and evaluation, and construction and design.  The concept was developed with a product specification in mind. The specification is a list of user needs and preferences, and demands from 3TEMP. Information about this was collected during the research phase. The research showed that one of the most important factors, in addition to the taste of the coffee, is that the product is kept clean and fresh. Many costumers also think that it’s important to minimize the noise from the product. Also trends have been analyzed in order to create a concept that fits into many people’s kitchens. The trends suggest that tactile and natural materials are becoming more popular, and openness is desirable because it creates confidence in the product.  Concepts were generated by using the ideation methods: association by random words, speedstorming and brainsketching. Association by random words was used with an opportunity oriented perspective to find ways to add value to the product. Speedstorming and brainsketching was used to find ideas for the products functions and finding solutions to problems. The ideas from the ideation were combined in five different concepts. Two of these were sorted out using a relative decision matrix. One of the three remaining concepts was selected with a matrix with weighted criteria.  The final concept has well-known elements from the cafe industry as bent tubes of stainless steel, large grip surfaces, and visible containers. The coffee grounds container has a handle that is directly accessible from the outside of the product. This is for highlighting the container as an important function rather than hiding it like many other products do.  Sketches were frequently used to test ideas through the project. The selected concept has been tested with simple physical models to find appropriate forms and dimensions. After this, a more detailed physical model and a model in CAD were made. Pictures were created in CAD to show the arrangement of the components. A high resolution rendering was used to show how the product may look like in reality with real materials.