{ "schema_version": "1.0.0", "dataset_status": "validated", "dataset_version": "2026-08-09", "updated_at": "2026-08-09", "scope": { "topic": "repeated_hot_water_extraction_of_roasted_ground_coffee", "language": "ja", "product_note": "市販ドリップバッグを2回・3回使った全製品共通の実測値ではなく、関連する査読研究とSCAA/SCAE Gold Cup抽出基準を分けて表示する。" }, "sources": [ { "id": "lang_2013", "publisher": "American Chemical Society", "title": "Quantitative studies on roast kinetics for bioactives in coffee", "published_at": "2013-11-25", "url": "https://doi.org/10.1021/jf403846g", "record_url": "https://pubmed.ncbi.nlm.nih.gov/24274681/", "source_type": "peer_reviewed_article", "applicability": "specific_compound_migration", "rights_note": "論文の数値的事実を要約。図表は転載せず独自表示する。", "retrieved_at": "2026-08-09" }, { "id": "sca_gold_cup_2012", "publisher": "World Coffee Events / Specialty Coffee Association of Japan", "title": "2012 World Brewers Cup Rules and Regulations", "edition_year": 2012, "document_version": "2011.09.09", "url": "https://www.scaj.org/wp-content/uploads/2013/09/2012-WORLD-BREWERS-CUP-RULES-AND-REGULATIONS-VERSION-2012.09.09.pdf", "sha256": "43c29699e395e47caaf50dbfc62bd2b5d40b0664e246f849c1def821e812b3bc", "source_type": "technical_standard", "applicability": "filter_brewing_gold_cup_benchmark", "rights_note": "公式大会規則に記載されたGold Cup Standardの抽出収率を要約。発行日は推測せず、2012年版と文書内のVersion 2011.09.09を分けて記録し、原PDFは転載しない。", "retrieved_at": "2026-08-09" }, { "id": "batali_2020", "publisher": "Journal of the Science of Food and Agriculture", "title": "Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time", "published_at": "2020-02-07", "url": "https://doi.org/10.1002/jsfa.10323", "record_url": "https://coffeecenter.ucdavis.edu/faculty-research/publications", "explainer_url": "https://sca.coffee/sca-news/25-magazine/issue-11/less-strong-more-sweet-byd7r", "source_type": "peer_reviewed_article", "applicability": "single_brew_time_fractions_not_second_use", "rights_note": "Table 2の数値的事実を3時点へ再構成。原図は転載しない。", "retrieved_at": "2026-08-09" }, { "id": "maiyah_2026", "publisher": "Food Chemistry: X", "title": "Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds", "published_at": "2026-02-16", "url": "https://doi.org/10.1016/j.fochx.2026.103661", "record_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC12933743/", "license_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/", "source_type": "peer_reviewed_article", "applicability": "sequential_brewing_residue_analysis", "rights_note": "残渣分析の結論を要約。飲料中の量へ変換しない。", "retrieved_at": "2026-08-09" } ], "compound_migration": { "source_id": "lang_2013", "water_to_coffee_ratio_operator": "greater_than", "water_to_coffee_ratio_threshold": 16, "migrated_to_first_brew_percent_min": 90, "quality": "reported_threshold", "compounds": [ { "id": "caffeine", "label_ja": "カフェイン" }, { "id": "trigonelline", "label_ja": "トリゴネリン" }, { "id": "caffeoylquinic_acids", "label_ja": "カフェオイルキナ酸類" }, { "id": "n_methylpyridinium", "label_ja": "N-メチルピリジニウム" } ], "interpretation_ja": "湯量÷粉量が16を超えた実験では、調べた4成分の90%超が最初の抽出液へ移った。香り・味・全成分の90%を意味しない。" }, "brewing_standard": { "source_id": "sca_gold_cup_2012", "extraction_yield_percent_min": 18, "extraction_yield_percent_max": 22, "quality": "certification_range", "interpretation_ja": "抽出収率は粉の乾燥重量から飲料へ溶けた固形分の割合。粉側に残る重量が、そのまま次の1杯へ溶ける量ではない。" }, "fractionation": { "source_id": "batali_2020", "applicability": "single_brew_time_fractions_not_second_use", "protocol": { "coffee": "Colombian Huila Arabica, Agtron 54", "coffee_mass_g": 210, "water_volume_l": 3.8, "water_temperature_c": 91, "brew_description": "業務用ドリップ機で抽出液を30秒ごとに8分画", "trained_panelists": 12, "sensory_scale_min": 0, "sensory_scale_max": 100 }, "tds_endpoints": [ { "fraction": 1, "seconds": "0–30", "tds_percent": 3.0, "quality": "reported_approximate" }, { "fraction": 8, "seconds": "211–240", "tds_percent": 0.3, "quality": "reported_approximate" } ], "sensory_observations": [ { "metric_id": "bitter", "label_ja": "苦味", "values": [ { "fraction": 1, "seconds": "0–30", "value": 56.56 }, { "fraction": 4, "seconds": "91–120", "value": 31.53 }, { "fraction": 8, "seconds": "211–240", "value": 21.06 } ] }, { "metric_id": "sour", "label_ja": "酸味", "values": [ { "fraction": 1, "seconds": "0–30", "value": 55.89 }, { "fraction": 4, "seconds": "91–120", "value": 27.64 }, { "fraction": 8, "seconds": "211–240", "value": 11.47 } ] }, { "metric_id": "astringent", "label_ja": "収れん感", "values": [ { "fraction": 1, "seconds": "0–30", "value": 42.67 }, { "fraction": 4, "seconds": "91–120", "value": 28.19 }, { "fraction": 8, "seconds": "211–240", "value": 24.89 } ] }, { "metric_id": "sweet", "label_ja": "甘味の知覚", "values": [ { "fraction": 1, "seconds": "0–30", "value": 9.92 }, { "fraction": 4, "seconds": "91–120", "value": 19.31 }, { "fraction": 8, "seconds": "211–240", "value": 29.97 } ] } ], "interpretation_ja": "8分画の最初と最後を比べると、TDS、苦味、酸味、収れん感は低く、甘味の知覚は高かった。ただし全8区間が単調に変化したわけではなく、『後半は雑味だけ』という一般化を支持しない。" }, "sequential_brewing": { "source_id": "maiyah_2026", "applicability": "sequential_brewing_residue_analysis", "protocol": { "species": ["Arabica", "Robusta"], "roast_levels": ["light", "medium", "dark"], "coffee_mass_g": 7, "water_volume_ml_per_cycle": 70, "water_temperature_c_min": 92, "water_temperature_c_max": 95, "brew_time_seconds_per_cycle": 20, "cycles": [1, 2, 3], "measured_material": "各サイクル後の使用済み粉を乾燥し、70%エタノールで抽出して分析" }, "findings": [ { "cycle": 1, "label_ja": "1回後", "finding_ja": "水溶性の生理活性成分は最初の抽出で最も大きく減った。" }, { "cycle": 2, "label_ja": "2回後", "finding_ja": "さらに減少したが、追加サイクルによる変化は1回目より小さかった。" }, { "cycle": 3, "label_ja": "3回後", "finding_ja": "カフェイン、クロロゲン酸、フェノール類は測定可能な量が残っていた。" } ], "interpretation_ja": "2回目・3回目にも成分がゼロとは限らないが、この研究は残った粉を分析したもので、2杯目・3杯目の濃さや摂取量を示さない。" }, "limitations": [ "市販ドリップバッグを同じ条件で2回・3回抽出し、各杯のTDS・カフェイン・官能を同時測定した全製品共通データではない。", "TDS、抽出収率、個別成分の移行率、官能強度は分母と測定方法が異なり、同じ割合として比較できない。", "8gの粉へ抽出収率18〜22%を当てはめた表示は、Gold Cup Standardを使った算術例であり、商品や入力値の実測ではない。", "粉量、湯量、温度、挽き目、焙煎、豆種、注ぎ方によって結果は変わる。", "使用済みの濡れた袋を保存して再利用する微生物学的安全時間は、採用研究では評価していない。" ] }