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Sensory Performance is back in COPENHAGEN! 2nd of June. ⁠
Save the date and enroll through link in bio ☝️⁠
(still running in South Korea @acts29cafe and Saudi @aci_edu)⁠
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Become the best cupping you with Ida Steens science based sensory skills learning program⁠
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#sensorylearning #sensoryeducation #sensorytraining #qgrader #scasensoryskills #specialtycoffeeassociation #microroaster #coffeeroasting #coffeetime #coffeelover #coffeeaddict #coffeeshop #espresso #specialtycoffee #food #barista #coffeelife #coffeelovers #coffeeholic #coffeegram

7 x SCA Roasting Intermediate alumni 🎉👩‍🎓👨‍🎓🎉👍👏

SCA Roasting Intermediate

Congratulations @rama.pdf for an amazing presentation. 👍👌
Your approach was a complete surprise and your creativity and hard work is a brilliant example of what brings innovation to our community.
Cant wait to get my hands on your coffee and support you for the championship 😊

So proud of my coffee brother ❤️ Having seen you so many afternoons training with your unique combination af humility, ambition, dedication, attention to both strategy and details Im not surprised that you delivered an absolutely rock solid presentation this weekend. We are sending the right person to represent Denmark 👌👍
Thanks again for being such an inspiration for us all 🙏 Also my kids 😄

Congratulations @stillerscoffee!
Still remeber in 2007 where I roasted the coffee for your first Barista competition ever 😊 Now you dont need me to do that anymore... cant tell you how happy I am to have know you for so many years and that you will be the competitor representing Denmark at the WBC! We are all in for a treat 😊👍👌
#dcf22 #worldbaristachampionship

Sensory Performance Saudi
@aci_edu

SCA Roasting Professional alumni 👨‍🎓

SCA Roasting Foundation alumni

Arabian Coffee Institute X CoffeeMind
@aci_edu

CoffeeMinds Podcast was released this December 👍
Link in Bio

SCA Roasting Professional graduates.
Straight A students alumni 👩‍🎓🧑‍🎓👍💯🥳

SCA Roasting Intermediate alumni last week 👨‍🎓👍🇩🇰

Time to upgrade your Sensory Skills? CoffeeMind holds the keys!

SCA Roasting Professional graduates 👩‍🎓👨‍🎓 this week 🙌👍😄

SCA Roasting Professional
@loringroasters @stronghold_roasters @coffeetechengineering @probatroasters @ikawacoffee @aillio

This weeks SCA Roasting Intermediate graduates 🙌 🇩🇰

This weeks SCA Roasting Foundation graduates 🙌 🇩🇰

▪️ VIRTUAL Aillio Bullet Roasting Course ☕⁠
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Get immersed in the world of coffee roasting for beginners in a small group on this online SCA Roasting Foundation course hosted by CoffeeMind who has been working on the SCA Roasting curriculum since 2013 and generated a wealth of scientific knowledge specifically to improve the SCA Roasting Curriculum.⁠
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This course is highly practical and does not dwell on scientific details which is more a background for keeping the discussion to the point and not get lost in fluffy concepts around coffee roasting and sensory evaluation.⁠
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Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

▪️ VIRTUAL IKAWA Roasting Course ☕⁠
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Get immersed in the world of coffee roasting for beginners in a small group (maximum 8 pax) on this online SCA Roasting Foundation course. ⁠
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This course is highly practical and does not dwell on scientific details which are more background for keeping the discussion to the point and not get lost in fluffy concepts around coffee roasting and sensory evaluation.⁠
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As a courtesy IKAWA has made a limited number of roasters available on a loan basis for course participants. ⁠
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Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

▪️ VIRTUAL Coffee-Tech Roasting Course ☕⁠
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Get immersed in the world of coffee roasting for beginners in a small group on this online SCA Roasting Foundation course. ⁠
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This course is highly practical and does not dwell on scientific details which are more background for keeping the discussion to the point and not get lost in fluffy concepts around coffee roasting and sensory evaluation.⁠
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Upon registry, you will gain access to the e-learning content that you are expected to have finalized before the live online course starts.⁠
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This course is highly practical and does not dwell on scientific details which is more a background for keeping the discussion to the point and not get lost in fluffy concepts around coffee roasting and sensory evaluation.⁠
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Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

▪️ Virtual Stronghold Roasting Course ▪️⁠
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Get immersed in the world of coffee roasting for beginners in a small group on this online Stronghold SCA Roasting Foundation course. ⁠
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The course is a mixed e-learning (2 hours of mixed video and quizzes) and hands on and is hosted by Morten Münchow who has been working on the SCA Roasting curriculum since 2013 and generated a wealth of scientific knowledge specifically to improve the SCA Roasting Curriculum (ORCID, Blog)⁠
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Why? ⁠
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Starting something new always includes hours of trial and error. By completing this course you will have a much better understanding of how to approach the roasting machine, and how the basic modulations lead to different flavour profiles. You will understand the basics of how the machine works which enables you to troubleshoot and solve problems that may arise.⁠
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Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

➡️ Sensory Performance in Copenhagen⁠ ⬅️⁠⁠
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On this course, you will get your sensory abilities mapped out. You will get to know your strengths and weaknesses when it comes to taste and smell and get ideas for how to train to improve.⁠ ☕⁠⁠
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This course is for everyone interested in exploring his or her sensory skills; you can participate no matter your level or previous and professional experience.⁠⁠
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The course is a day full of sensory tests: watery solutions of basic tastes, aroma, and various coffees. All designed to map out your sensory abilities. The day finishes with a sensory profiling: a coffee tasting where we use multivariate statistics to analyze the results. After the course, you will receive written feedback on your performance and ideas for what to focus on to improve.⁠ 👃⁠⁠
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Find more info, and book your ticket through the link in our bio. 📅 ☝️⁠⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

SCA Roasting Intermediate alumni #scaroastingintermediate

First on site course since August 2020 😊👍 #scaroastingfoundation

Sensory Performance in Seoul with @acts29cafe
#sensoryscience #coffeescience #specialtycoffee #improveyourskills

Last week Morten had a small chat with @keystotheshop about Time and Color when roasting coffee 👌⁠
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Time and color in the roasting process are inextricably linked. We are fairly used to using time as a tool but what about color? Turns out that the color of your coffee is actually one of the most important but under-utilized, and poorly tracked metrics for determining flavor in the final roasted coffee.⁠
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Check out the full episode, via the link in our bio 👆⁠
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#coffeemindacademy #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

A small free video for the weekend ☕ ⁠
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➡️ Passion and business ⬅️⁠
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CoffeeMinds approach to CoffeePreneurship which we call the passionate entrepreneurs working with Specialty coffee. We (including CoffeeMind) are some strange and amazing creatures which are not primarily in this world to create profit - or a business as such actually - but learns the benefits of focusing on the business aspects as we learn (supported by pain) to make it all come together as a business with patience and love for what we do and for who we do it for.⁠
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Find the video via the link in bio. ⁠
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#coffeemindacademy #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

Once the desired colour of your coffee is reached, you want to stop the roasting process quickly to preserve the aromas developed at this particular roast degree.⁠
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As a rule of thumb, the coffee should cool down to less than 30°C in less than five minutes after being dumped into the cooling tray. If it takes too long to cool down the coffee (i.e. more than 5 minutes) the coffee will taste baked and lose some acidity. ⁠
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You can find inexpensive infrared thermometers that can instantly measure the temperature of the coffee in the cooling tray without touching the coffee. This is a preferred tool for both precisions of temperature evaluation and for hygienic reasons.⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

▪️ VIRTUAL @ikawacoffee Roasting Course ☕⁠
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Get immersed in the world of coffee roasting for beginners in a small group (maximum 8 pax) on this online SCA Roasting Foundation course. ⁠
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This course is highly practical and does not dwell on scientific details which are more background for keeping the discussion to the point and not get lost in fluffy concepts around coffee roasting and sensory evaluation.⁠
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As a courtesy IKAWA has made a limited number of roasters available on a loan basis for course participants. ⁠
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Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

Look at this beauty @coffeetechengineering Silon ZR7, its now a part of our roasterpark at our new venue in Copenhagen. ⁠
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As something new, well start doing online roasting courses on all our different roasters. ⁠
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The first CoffeeTech course will take place on April 22. ⁠
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What is it? 🤔⁠
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Get immersed in the world of coffee roasting for beginners in a small group (maximum 8 pax) on this online Coffee-Tech SCA Roasting Foundation course. The course is a mixed e-learning (2 hours of mixed video and quizzes) and hands on and is hosted by CoffeeMind who has been working on the SCA Roasting curriculum since 2013 and generated a wealth of scientific knowledge specifically to improve the SCA Roasting Curriculum⁠
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Upon registry, you will gain access to the e-learning content that you are expected to have finalized before the live online course starts.⁠
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Hope to see you online ✌️⁠
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Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠#goldstandardroasting #coffeeroasters #coffeelife #coffeetechengineering #silonzr7

CoffeeMind Academy Copenhagen

Playground as of March 2021..

New roaster: #silonzr7

@loringroasters @stronghold_roasters @coffeetechengineering @probatroasters @ikawacoffee @bwtdk

For research projects and training roast colour is an essential property of the roasted coffee. In research you often have a very limited amount of the samples available and in training your have to show skills in making the right decision when the colour is right. You only have few seconds to hit the right colour window! How do you go about this to maximize the probability that you hit the colour within the allowed colour range? In the SCA system the acceptable range is +/- 4 Agtron for the Intermediate level and +/- 3 for Professional. In competitions it is +/- 2 and when we do research projects in CoffeeMind we only accept +/- 1 Agtron!

Morten Münchow has developed this colour palette for training and research purposes where you can have the reference colour in the middle and then you have radially arrange compartments to add samples while roasting. If you take out samples when the coffee is not far from the reference colour but clearly still to light, it is easier to make the right decision, when you have the colour gradient just next to the reference as you have on this plate.

Find it in out bio ☝️

New kid on the block:
Coffee-tech Silon 7kg

▪️ Why is body not on the flavour wheel? 🤔⁠
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Flavour wheels tend to focus solely on the aromas, and forget about the role of tastes and mouthfeel. We need to remember that flavour is not just aromas, but a combination of a range of sensory experiences. The CoffeeMind Flavour Wheel may be a useful tool in understanding the foundation of what flavour really is. It will always be a combination of tastes, aromas and mouthfeel. Mouthfeel, including ‘body’ in coffee, certainly has its place as a contributor to overall flavour impressions, however the relative contribution of mouthfeel may be smaller or less interesting to the majority of people.⁠
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Find our newest blogpost; Why is body not on the flavour wheel? in our bio ☕👆⁠
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#sensorydescriptors #flavourwheel #specialtycoffee #coffeemindacademy #coffee #palatetraining #cupping #barista #coffeeeducation #roasters #sensorylexicon #coffeeroaster #coffeescience #lexicon #coffeeprops #learningcoffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience #thirdwavecoffee

[Announcement📍]⁠
Repost from @stronghold_roasters ⁠
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The Roastrum Jan. 2021⁠
Conduction, Convection, Radiation⁠
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If you are interested in coffee roasting, get ready for our next seminar on Friday!⁠
In this pannel discussion, our panelsists will talk about their experience on coffee roasting, and especially about the heat transfer of conduction vs. convection vs. radiation🔥⁠
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Our Panelists:⁠
✔️Stacey Lynden( @staceyannlyn )⁠
- Competitor, Experienced Roaster⁠
- Head roaster at Harken(@harkencoffee
✔️Benjamin Tan⁠
- Roaster, Barista⁠
- Owner at Glyph Supply Co.(@glyphsupplyco )
✔️Morten Münchow
- Consultant, Researcher⁠
- Founder of Coffee Mind
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Moderated by⁠
✔️Jane Lash (@jlbrewing )
- WCE Sensory Judge, Competition Coach⁠
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Hosted by⁠
✔️Stronghold Technology(@stronghold_roasters @strongholdsquare )
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✔️Date: Jan. 29, 2021⁠
✔️Time: 3:00(CET)⁠
✔️Register link in bio🤳🏼⁠
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This seminar is free and open to the public! Register now😎

#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

This week in Dubai 📆
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

This week in Dubai @ikawacoffee 📆
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#coffeemindacademy #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

📖 Sensory Foundation book GIVEAWAY 📖⁠
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Win a signed issue of our book Sensory Foundation. Three winners will be announced on 24/01-21. 📅⁠
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This book is an introduction to sensory methodology for coffee professionals and covers SCA’s Sensory Foundation Curriculum. ⁠
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🔜 For more sensory aspects of coffee, make sure to check out our VIRTUAL SENSORY SKILLS COURSE:⁠ 19. January 2021 📅⁠ ⁠
�Find more info, and book a ticket through the link in our bio. ☝️⁠
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For official entry: ⁠
1. Follow @coffeemindacademy on Instagram.⁠
2. Like this post⁠
3. Tag at least 3 friends in the comments, you think would be interested in winning this book.⁠
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The winners will be announced on 24/01-21 on this Instagram channel and will also be contacted via Instagram message. 🎉⁠
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#coffeemindacademy #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee #giveaways #giveaway #giveawaycontest #win #follow #competition #freegiveaway

▪️ What is body in coffee? 🤔⁠
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One of the core concepts used to describe the flavours of coffee is ‘body’. But what is it and do we even agree on the same definition? ⁠
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One thing we can conclude from our newest blogpost is; No one agrees on what ‘body’ is, and how we can describe it. It is a common problem in the industry, where concepts are often loosely defined. This makes it a challenge to have meaningful discussions about flavour, and to provide relevant feedback to product developers, farmers, and more.⁠
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Find our newest blogpost; What is body in coffee? in our bio, and read our suggestion on how we can speak the same language when talking Body in coffee ☕👆⁠
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#sensorydescriptors #flavourwheel #specialtycoffee #coffeemindacademy #coffee #palatetraining #cupping #barista #coffeeeducation #roasters #sensorylexicon #coffeeroaster #coffeescience #lexicon #coffeeprops #learningcoffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience #thirdwavecoffee⁠

SCA Roasting Professional. PASSED 🙌👍👌🥳 Congratulations 🇩🇰

▪️The Concept of Quality⁠
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Coffee quality is an extremely elusive concept, despite the rigorous quality scoring protocol of the Speciality Coffee Association. What is quality really, and to whom?⁠
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Coffee quality has over many years been evaluated by a strict grading protocol, using expert judges to score the quality of certain product attributes. However, these types of grading protocols require extensive training of a small panel but seem to lead to inconsistent results when applied on a worldwide scale. Judge calibration and reproducibility is low, and worst of all, the voice of the consumer is completely disregarded. ⁠
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Find our newest blogpost The Concept of Quality pt 2 in our bio 👆⁠
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#coffeemindacademy #sensoryfoundation #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

SCA Roasting Intermediate alumni 👍🙌

▪️ What defines high quality in coffee? It is perhaps not as simple to answer as we initially might think. So what is it, and how can we deliver high quality to our customers? 🤔⁠
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Quality is an abstract concept that is commonly used in industries. A ‘high-quality product’ has positive connotations like superior, refined, or ideal in terms of product specifications. High quality is however highly dependent on the person using the product, that is, high quality only exists in the context of a particular consumer. Let’s have a look at how we can think of quality in broader terms.⁠
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Check our latest blog post, The Concept of Quality pt. 1, find link in our bio 👆⁠
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#coffeemindacademy #sensoryfoundation #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience ⁠#sensorydescriptors #flavourwheel⁠ #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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▪️ CUPPING PREPARATION⁠ ☕⁠
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• Weigh out 5.5 grams of coffee beans per 100 ml of water⁠
• Weigh out samples as whole beans⁠
• Grind particle size slightly coarser than typically used for filter coffee⁠
• Place a lid on each cup immediately after grinding⁠
• Grind immediately prior to cupping, no more than 15 minutes before⁠
infusion with water. If this is not possible, cover the samples and infuse⁠
not more than 30 minutes after grinding⁠
• Prepare at least five cups from each sample to evaluate sample uniformity (SCAA cupping protocol, 2009)⁠
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We recommend you to wait for the coffee to cool down to below 55°C before starting the cupping. A coffee solution above 55°C will give you a very limited impression of the coffees and risk of scalding your tongue. If you decide to cup with a customer who is interested in buying an expensive specialty coffee, try comparing it with a commodity coffee. Remember to allow the coffee to cool, as the customer may not be able to tell any difference between the two coffees at high temperatures.⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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▪️ Coffee Colour = Taste ⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

▪️ Our ability to detect basic tastes 👅⁠
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Brew temperature is an often forgotten parameter but plays an important role in sensing mouthfeel. Research has revealed that temperature has a big influence on our ability to perceive flavours. Most evidence points towards a U-shaped detection threshold as a function of temperature.⁠
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This means that our ability to detect basic tastes is higher in the 20-30°C range. Therefore, tasting coffee at too high or too low temperatures might have a negative influence on our sensory performance. ⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

▪️ Heat source 🔥⁠
The heat source of the roaster heats up the air going through the roaster. Therefore, if you have the flame on full power the air temperature shoots up very quickly. This is fine at the beginning of the roast where the high moisture of the green beans is able to take in a lot of energy without the bean surface being damaged. ⁠
Later in the roasting process, the beans become much more fragile so it is important to reduce the speed of energy input. (e.g. flame size, the effect of electrical heating element, or temperature difference between air and bean in a pure convection roaster).⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

🔜 At our SCA @specialtycoffeeassociation Online IKAWA roasting course on the 26th of November, @ikawacoffee has made a limited number of roasters available on a loan basis for course participants. 💯⁠
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A successful participation in this course will provide you with an SCA Roasting Foundation certificate ✔️⁠
Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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🔜 ONLINE VIRTUAL Sensory course 👃 ⁠👅⁠
⁠
At CoffeeMind’s Virtual SCA Sensory Skills Foundation you spend a day exploring your senses to the maximum! We take you through a wide range of taste and smell experiences and the theoretical mechanisms underlying them. The aim is to give you a basic understanding of the most important principles in sensory physiology, psychology, and methodology. On top of that, the course contains a few cupping sessions.⁠
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Before the course begins youll receive a box full of tastes, aromas, and coffees to give you a hands-on experience throughout the course.⁠
Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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▪️ ONLINE VIRTUAL IKAWA roasting course ☕⁠
⁠
Get immersed in the world of coffee roasting for beginners in a small group (maximum 8 pax) on this online SCA Roasting Foundation course hosted by CoffeeMind who has been working on the SCA Roasting curriculum since 2013 and generated a wealth of scientific knowledge specifically to improve the SCA Roasting Curriculum (ORCID, Blog)⁠
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This course is highly practical and does not dwell on scientific details which are more background for keeping the discussion to the point and not get lost in fluffy concepts around coffee roasting and sensory evaluation.⁠
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Find more info, and book a ticket through the link in our bio. 📅 ☝️⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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▪️ Relationship between flame, air, and bean temperature⁠
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An important evaluation of roast profiles in any roaster type is the temperature difference between air and bean at any given point of the roast. ⁠
Thermal heat always goes from hot to cold materials if the material gets into contact. If your hand is warm and you touch a cold glass, for example, heat goes from your hand to the glass so that the hand is left slightly chilled and the glass is left slightly heated. If your hand touches a hot stovetop plate the heat goes from the plate to your hand. However, if you take two equally hot hands and make them touch, no hand is heated or chilled because they have the same temperature. ⁠
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Likewise, the relationship between air and beans in a roasting process follows the same principle. If the air is hotter than the beans, heat transfers from the hot air to the beans. The bigger the temperature difference between air and beans, the quicker the energy is added to the beans. Hence, you will have a faster roast time but run the risk of it being too quick.⁠
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Figure 12 above illustrates why there is a relationship between flame (1), air temperature (2), and bean temper- ature (3). The flame setting is there- fore an indicator of what happens later to the air temperature and the air temperature is an early indicator for what happens later to the bean temperature.⁠
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▪️ THE TASTE BUDS⁠
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Our tongue is covered with papillae, which are the bumps that you can see on your tongue. Each of these papilla contains multiple taste buds that are filled with gustatory – or taste – cells. The tip of each gustatory cell, that protrudes through a pore on the surface of the tongue, is covered with receptors for the basic tastes. You can imagine these receptors as keyholes.⁠
For example, when a matching key (i.e. a basic taste) reaches the keyhole for that specific taste, a signal is sent to the brain that we are eating something that corresponds to one or more of the five basic tastes such as bitter. We are able to detect all basic tastes across the whole tongue, which challenges the outmoded representation of the tongue map in the illustration above.⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeculture #coffeegram #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

SCA Sensory Foundation and Intermediate

▪️ Coffee roasting process⁠
⁠
Temperature and time are the basic parameters of a coffee roasting process. We can map out how a coffee is treated during a specific roast and it typically looks like this ☝️⁠
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The bean temperature drives the chemical reactions in the roast. This is why a roast master would like to have a measurement of the bean temperature at any given moment of the coffee roasting process so that the roast degree can be estimated at any given time. The speed of the roast depends on the speed of energy input into the roasting chamber, which is controlled by:⁠
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• Flame size of a gas-based roaster ⁠
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• Effect of an electrical heating element in electrical roasters⁠
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• Air temperature in a convection-based roaster.⁠
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▪️ Why is time important, when roasting coffee? ⁠
This is the third post about why time is important when roasting coffee.⁠ If you havent already read the previous two post make sure to check them out 🔙⁠
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3️⃣ Faster, light roasts tend to have a more pronounced/steeper color gradient due to the higher speed of roasting than classic slow roasts. A gradient is not necessarily good or bad. The good/bad decision is made at the cupping table and during consumer tests.⁠
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SCA Roasting Intermediate!

#coffeeroasters #scaroasting #coffeemind #roastingcoffee #specialitycoffee

SCA Roasting Foundation
#roastprofiling #coffeepreneurs #scaroastingfoundation #scaeducation

We have found the winners of our book giveaway 📚
Congratulations to @smecik , @fritz_llavore & @akapojo 🎉
Please send us a dm with your information. 🎁
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Danish Coffee Roasting Championship

▪️ Why is time important, when roasting coffee? ⁠
This is the second post, out of three, about why time is important when roasting coffee.⁠ If you havent already read the previous post make sure to check it out 🔙⁠
⁠
Reason 2️⃣⁠
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Heat is added to the surface of the bean and needs time to diffuse to the centre. As long as the bean continues to be heated, this results in a gradient of falling temperature from the surface to the centre of the bean. One of the big differences between a slow roast in the speciality coffee business, otherwise known as gourmet roasting, and a fast roast of low quality-oriented coffee is that the temperature gradient created when the heat is added quickly can be very steep. ⁠
This is known as a ‘flash’ roast when the total roast time is less than three minutes. In flash roasted coffee, the bean surface can be over-roasted and the centre under-roasted. Whereas in a slow roast, there is time to wait for the coffee to reach a roasted state where the flavour potential is optimised – regardless of the time it takes.⁠
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📖 Roasting Foundation book GIVEAWAY 📖⁠
⁠
Win a signed issue of our book Roasting Foundation. Three winners will be announced on 28/09-20. 📅⁠
Our book Roasting Foundation focuses on the central and most important aspects of coffee roasting so that you can begin to master the craft in a short space of time. ⁠
⁠
For official entry: ⁠
1. Follow @coffeemindacademy on Instagram.⁠
2. Like this post⁠
3. Tag at least 3 friends in the comments, you think would be interested in winning this book.⁠
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The winners will be announced on 28/09-20 on this Instagram post and will also be contacted via Instagram message. 🎉⁠
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Last week we had 2 roasting courses at our new venue, with a total of 12 students, and all of them passed the exam 👏⁠
If you would like to kickstart your roasting career, we offer three roasting courses: Roasting Foundation, Roasting Intermediate, and Roasting Professional.⁠
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For the course dates and more info about the courses, follow our link in the bio☝️⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #roastingcourse #scaeducation

SCA Roasting Intermediate
8 students 100% pass
Congratulations 🥳😎👍

SCA Roasting Intermediate exam

SCA Roasting Intermediate.

4 roasters 8 students

@stronghold_roasters @loringroasters @coffeetechengineering @probatroasters

#roastprofiling #coffeescience #scaeducation

Roasting foundation.
First 100% female class (not intended...)
#sheistheroaster #roastingfoundation #scaeducation #roastprofiling

▪️ On the 13th of August, we made a post about volume expansion during the roast. According to this post, @redundantformatz asked: Is there any relationship between amount of expansion and flavour?⁠ ⤵️⁠
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Tabel 12 & 13 show the relationship between coffee expansion (volume) and the TDS/Extraction. ⁠
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Thanks for the question, always feel free to ask us anything, about coffee and sensory, and we will try to give you the right answer. ⁠🙏⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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▪️ THE BASIC TASTES⁠
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The sense of gustation or the sense of taste involves the detection of five recognized taste qualities:⁠
• sweet⁠
• sour⁠
• bitter⁠
• salty⁠
• umami⁠
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These tastes are detected by taste buds that are primarily located on the surface of our tongue, specifically in the mucosa of our palate and areas of our throat. Our ability to⁠ recognize and distinguish the basic tastes guide us to identify and consume nutrients while avoiding toxins. ⁠
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▪️ Typical weight loss⁠ ☝️⁠
If you weigh the coffee before and after roasting you will notice that light roasts will lose around 15% in weight and dark roasts will lose up to 20%. This is particularly important to remember when you budget profit into your business plan. ⁠
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Typically, the moisture content in roasted coffee will have reduced by more than a third leaving approximately 1-1.5% of moisture content only remaining in the beans. ⁠
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Therefore, if approximately 10% of the moisture is lost during the roast of a typical 15 – 20% of overall roast loss, we can assume that the remaining amount must be organic molecules breaking down to volatile organic gases. This is primarily formed of CO2 that leaves the coffee due to the high pressure in the beans developed during roasting.⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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▪️ Volume Expansion ⤵️ ⁠
The beans expand because of the pressure that is generated when the water boils and vaporizes at the beginning of the roasting process. Carbon dioxide (CO2) is created in the later stages of the roast when the vapor and CO2 become the driving forces for the pressure development that forces the material to expand like rising bread. ⁠
The expansion degree can be anything from 50% for⁠
light roasts and can double in size for dark roasts. As the speed of roast influences the expansion, a faster roast will have expanded more than the slower roast; even if they end up the same color.⁠
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▪️ Green Beans ⬇️⁠
From the outset, green beans contain a significant amount of moisture. At origin, the beans are dried to approximately 12% (i.e. 12 g of water per 100 g of green bean). The beans need to be dry enough to deter the invasion of bacteria or fungi but need to be moist enough for the cellular⁠ structure to be intact. This moisture content helps to preserve the aroma potential in the green coffee, and also slows down the staling process.⁠
The moisture content of specialty green beans should range between 9-11% when it arrives at the roastery.⁠
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A classic segmentation of the roasting process uses the characteristic cracking (e.g. like the ‘popping’ of popcorn) of the coffee at certain stages as an important roast progression indicators where these events map out the ‘playing field’ for the roasting process. Even though the bean is developing from the moment you drop it into the coffee roaster, development time traditionally refers to the time when the beans start cracking until the roast is terminated. ⁠
A dark roast goes through to another crack,⁠
also known as ‘second crack’, but this depends on the product that you are roasting if you decide to go to, or⁠
beyond, second crack at all.⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠

Our book Roasting Foundation focuses on the central and most important aspects of coffee roasting so that you can begin to master the craft in a short space of time. ⁠
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Of course, the science of coffee roasting is a huge topic but if you begin to apply the simple model outlined in this handbook, you will be able to begin to roast confidently with tasty, repeatable, results. ⁠
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To use an analogy, you don’t have to be the best baker in the world to satisfy your local customers with delicious⁠
freshly baked bread. All you need are good ingredients, willingness to put in the effort, and have an open mind⁠
to experimentation.⁠
You can find it on Amazon UK and US, link in bio. ⁠
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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠

WHAT IS TASTE?⁠
Taste is what we perceive in our⁠ mouth as the five basic gustatory⁠ sensations; bitter, sweet, sour, salty, and umami (savory). Whereas aroma⁠ can be perceived either as orthonasal, through our nasal cavity, or retronasal through our oral cavity and up to⁠ the olfactory epithelium. Retronasal aroma perception is activated only when breathing out through the nose between chewing or swallowing. ⁠
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TIP: Remember to breathe through⁠
your nose during cupping if you don’t⁠
swallow. ⁠
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New publication out on Sensory Methodology.
Specifically about problems with variations in expert scoring

#baristamagazine #coffeescience #sensoryscience #qualitycontrol #sensorylearning #scasensoryskills #qgrader #coffeeevaluation #scasensoryprofessional

WHAT IS FLAVOUR?⁠
Flavour is a useful word that includes all the sensory impressions in the mouth. This means that if you describe the flavour of a cup of coffee, you are talking about the perceived combination of taste, aroma and mouthfeel. The definition of flavour varies from author to author, but we consider the definition of flavour to include:⁠
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• Aromatics: Olfactory perceptions caused by volatiles released from the coffee either by orthonasal or retronasal detection.⁠
• Basic tastes: Gustatory perceptions caused by coffee in the mouth.⁠
• Somatosensory system: Chemical feelings that stimulate trigeminal nerve ends and include sensations such as astringent, pungent, spice, heat, cooling etc.⁠
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From a sensory perspective, roasting has a major influence on the quality of coffee and is thus an important aspect of product differentiation in the marketplace. Deliberate modulation of the roasting process based on knowledge of the target consumer is therefore an important part of the product design process and quality control protocols. This calls for reliable evidence-based knowledge of which input factors modulate the coffee flavor, and specifically how input (roast control parameters) and output (sensory attributes) factors are related. ⁠
Find the full article Roasting Conditions and Coffee Flavor in our bio ☝️⁠
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When you take your first step into sensory science it⁠
is important to understand the difference between⁠
taste and aroma. A popular definition of taste is the sensations in your mouth during eating. A good example of how it is used in everyday language is to say “this ice cream tastes like vanilla”. However, If you look at this scientifically it does not taste like vanilla, it has a vanilla aroma that is perceived by our retronasal system – which makes us think of it as a taste.⁠
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Our book Sensory Foundation is an introduction to the sensory methodology for coffee professionals and covers SCA’s Sensory Foundation Curriculum. You can find it on Amazon UK and US, link in bio. ⁠
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#coffeemindacademy #sensoryfoundation #sensory #specialtycoffee #coffeeculture #coffeegram #coffee #coffeegeek #coffeetime #sensoryscience #sensoryeducation #coffeeflavour #coffeescience

Our article as cover story on June issue of Beverages (link in bio to free pdf ☝️). Our article is already the most viewed in 2020 with 1600+ views which reflects the enthusiasm of the Specialty Coffee community for scientific enquiry 👍
#coffeescience #roastprofiling #scaresearch #coffeeroasting

Article by CoffeeMind in current issue of Roast Magazine (link in bio☝️) Flavor Development
#roastprofiling #coffeeroasting #coffeeresearch #coffeescience #coffeeeducation #scaresearch

First roasting course at our new venue☀️
#newvenue #coffeeroaster #scaeducation #scaroastingintermediate #coffeeprofessionals #loringroaster #strongholdroaster #coffeetechroaster #probatroaster #coffeemindacademy

Our new venue was finalized this week. Cant wait to have our next class!

New research article from CoffeeMind 👨‍🎓👩‍🎓 Free access on MDPI Beverages

#coffeescience #coffeeroasting #coffeeroastingeducation #scaeducation #freeresearch #roastmodulations #roastprofiling

Se just received roaster number 4 in our Academy. The #stronghold is extremely flexible and therefore particularly suitable for high precision roasting needed for research projects. And for training the manual mode gives all the challenges of traditional roasting so from now on this machine is amongst the 4 machines available for students to work with. Upcoming weeks are allocated to play around with roast profiling at a level (separate airtemp, radiation and drum heat application) we have never found it possible before. Stay tuned for the results

100% pass 5x👨‍🎓👨‍🎓👨‍🎓👨‍🎓👨‍🎓on SCA Roasting Professional last week 🎉🕺🍾🙌🥳🥇
#SCAroastingProfessional #coffeeroasting #scaeducation #coffeeprofessionals #loringroaster #coffeetechroaster #probatroaster #coffeemindacademy

Still roasting... #SCAroastingProfessional

Grateful for how the Danish coffee community is consolidating these years. This years coffee festival was indeed amazing.
#dcf20 #danishcoffeefestival2020 #scadenmark #smellandtell #coffeemindacademy

Redwine or white wine?

#sensorylearning #sampleblinding #sensoryscience #winetasting #researchdesign

Strengthen your foundation in coffee skills and knowledge to achieve complete clarity through simplicity in order to take your coffee life to the next level.

We have specialized in teaching coffee roasting and sensory skills and are backed up by our scientific approach and many years of involvement in SCA's education system development.

Our mission is to provide actionable clarity by cutting through all the nonsense that has piled up in the global coffee education community

List
Month

June 2022

<img src="https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1.jpg" srcset="https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-300x300.jpg 300w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-1030x1030.jpg 1030w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-80x80.jpg 80w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-768x768.jpg 768w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-1536x1536.jpg 1536w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-450x450.jpg 450w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-100x100.jpg 100w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1.jpg 1962w" title="Stronghold Webicon" class="tribe-events-calendar-list__event-featured-image" />

June 1 @ 2:00 pm - 9:00 pm KST

SCA Roasting Foundation Stronghold 1. June 2022 – VIRTUAL (Seoul Time)

Get Tickets €300.00 8 tickets left

<img src="https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1.jpg" srcset="https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-300x300.jpg 300w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-1030x1030.jpg 1030w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-80x80.jpg 80w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-768x768.jpg 768w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-1536x1536.jpg 1536w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-450x450.jpg 450w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1-100x100.jpg 100w, https://coffee-mind.com/wp-content/uploads/2021/08/Stronghold-Webicon-1.jpg 1962w" title="Stronghold Webicon" class="tribe-events-calendar-list__event-featured-image" />

June 2 @ 9:00 am - 4:00 pm CDT

SCA Roasting Foundation Stronghold 2. June 2022 – VIRTUAL (Chicago Time)

Virtual Event

Get Tickets €300.00 8 tickets left

June 2 @ 10:00 am - 3:00 pm CEST

Sensory Performance 2. June 2022

University of Copenhagen - Food Science Rolighedsvej 26,, Frederiksberg C

Sold Out €250.00

<img src="https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1.jpg" srcset="https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-300x300.jpg 300w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-1030x1030.jpg 1030w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-80x80.jpg 80w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-768x768.jpg 768w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-1536x1536.jpg 1536w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-450x450.jpg 450w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-100x100.jpg 100w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1.jpg 1962w" title="IKAWA Webicon" class="tribe-events-calendar-list__event-featured-image" />

June 14 @ 9:00 am - 4:00 pm CEST

SCA Roasting Foundation IKAWA 14. June 2022 – VIRTUAL (Central European Time)

Virtual Event

Get Tickets €300.00 8 tickets left

<img src="https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1.jpg" srcset="https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-300x300.jpg 300w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-1030x1030.jpg 1030w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-80x80.jpg 80w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-768x768.jpg 768w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-1536x1536.jpg 1536w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-450x450.jpg 450w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1-100x100.jpg 100w, https://coffee-mind.com/wp-content/uploads/2021/08/IKAWA-Webicon-1.jpg 1962w" title="IKAWA Webicon" class="tribe-events-calendar-list__event-featured-image" />

June 15 @ 9:00 am - 4:00 pm CDT

SCA Roasting Foundation IKAWA 15. June 2022 – VIRTUAL (Chicago Time)

Virtual Event

Get Tickets €300.00 8 tickets left

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