Article

Coffee Quality and Coffee-Shop Profitability: An Integrated Perspective on In-Cup Quality, Bean Defects, and Consumer Tolerance

2026-06-29

Abstract excerpt

Coffee-shop operators frequently treat green-bean cost as a key target for cost optimization, but evidence accumulating across food chemistry, sensory science, hospitality management, and consumer behaviour suggests this framing is incomplete and may be misleading. This narrative review integrates four bodies of literature that have rarely been synthesized together: (i) extraction science governing in-cup quality...

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Literature Corpus work: d9a29cea-2c5e-5e4a-bf6b-15ad3dfd4b17
DOI: 10.20944/preprints202606.2168.v1

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