Table 1 |
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|
Interview responses to coffee preparation methods from coffee retailers in Singapore, Indonesia and India (n = 27). Based on the requests of a standard cup of coffee (120 ml). |
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|
n (%) |
Singapore-Chinese (n = 7) |
Singapore-Malay (n = 5) |
Singapore-Indian (n = 5) |
Indonesia (Jakarta) (n = 4) |
India (Bangalore) (n = 6) |
|
|
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|
Preparation Method |
|||||
|
|
|||||
|
Unfiltered |
0 |
0 |
0 |
1 |
0 |
|
|
|||||
|
Filtered (metal mesh) |
0 |
0 |
0 |
1 |
6 |
|
|
|||||
|
Filtered (sock) |
7 |
5 |
3 |
2 |
0 |
|
|
|||||
|
Instant |
0 |
0 |
2 |
0 |
0 |
|
|
|||||
|
De-caffeinated coffee |
0 |
0 |
0 |
0 |
0 |
|
|
|||||
|
Additives |
|||||
|
|
|||||
|
Margarine |
5 |
2 |
0 |
0 |
0 |
|
|
|||||
|
Corn |
1 |
0 |
0 |
0 |
0 |
|
|
|||||
|
Chicory |
0 |
0 |
2 |
0 |
5 |
|
|
|||||
|
None |
1 |
3 |
3 |
4 |
1 |
|
|
|||||
|
Servings |
|||||
|
|
|||||
|
Milk + sugar |
7 |
3 |
5 |
2 |
6 |
|
|
|||||
|
Black |
0 |
2 |
0 |
2 |
0 |
|
|
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|
Naidoo et al. Nutrition Journal 2011 10:48 doi:10.1186/1475-2891-10-48 |
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