Follow @coffeemindacademy on Instagram

Spend an hour with Morten Münchow to get complete clarity on your learning journey as a coffee roaster and get insights to SAVE TIME AND MONEY using CoffeeMinds SCIENTIFIC approach to SIMPLICITY to combat overwhelm and confusion regarding WHAT TO FOCUS ON and WHAT TO FORGET while doing Product Development and Quality Control.⁠
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And see how you can structure your total company around your personal passion and talents giving you a razor sharp strategy for lean production and personal satisfaction by focusing on what matters to you and not what you think you need to do to become famous (be yourself - everybody else are taken!)⁠
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Register for the free webinar 12th of October 4pm CET using the link in the bio

Listen to Morten talk about this research with @keytoknow⁠
RoR 4: Time and Color in Roasting w/ Morten Munchow of Coffee Mind:⁠
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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. ⁠
In this 5th edition of the Rate of Rise series, we will be talking with Morten Munchow, the co-author of the Roast Magazine article: Flavor Development-The Relationship Between Time and Color in Coffee Roasting Morten Munchow, to help us dive into this.⁠
In our conversation, we will be discoing the relationship between time and color and how we as an industry need to start regarding color and its subsequent tracking as a primary tool in creating consistency, quality, and serving a product that delights our customers.⁠
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👆️Link in bio

Sensory kits ready to ship! We have made a few extra - so be fast if you want to get a hold of one this month.

The sensory training kit goes together with a four week e-learning based training program.

👆Link in bio

#SensoryTrainingKit
#SensoryTraining
#CoffeeTasting
#SensoryPerformance

Do you sometimes feel confused about all the specific roasting recommendations and uncertain about how to roast your coffee?⁠
Do you want to learn the essential fundamentals of coffee roasting?⁠
⁠
Get a spot on Mortens upcoming virtual SCA Roasting Foundation course on your Stronghold Roaster!⁠
⁠
Go from confusion and uncertainty to clarity and confidence with your roaster in just one day on the SCA Roasting Foundation course taught by Morten Münchow, lead creator of SCAs roasting educational system from 2013-2018 and published researcher in coffee roasting. ⁠
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This live event is preceded by an extended 2 hours online e-learning course.⁠
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The following course dates are:⁠
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September 26 @ 9:00 am - 4:00 pm CDT⁠
September 27 @ 9:00 am - 4:00 pm CEST⁠
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👆️link in bio⁠
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@Stronghold_roasters⁠
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Do you roast coffee but are uncertain how to evaluate it and whether you can trust your sensory perception?⁠
Do you want to improve your ability to taste and describe coffee confidently?⁠
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We have an e-learning-based sensory training program that will make you understand your sensory skills better ⁠and help you improve day by day!⁠
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We will send you a comprehensive sensory training kit to use with the online training program - with all the necessary instructions!⁠ This means you can do the training from the comfort of your home or workplace and at the tempo that suits you. ⁠
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Tomorrow we will pack this months sensory training kits 👉️ be fast if you want to join this round of training!⁠⁠
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Ships worldwide.⁠
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Link in bio 👆️

Do you use sensory methods for quality control, new product development, or consumer testing?⁠
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Sensory analysis can be divided into three main test categories; discriminative, descriptive, and affective/consumer. ⁠
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The choice of test and what panel you need largely depends on the question of interest:⁠
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You can set up a discriminative test to determine whether two products differ. If you want to know how the products are different, you should conduct a descriptive test, and if you are interested in knowing whether there is a difference in liking by consumers, you should design an affective test.⁠
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⁠These test categories are the important fundamentals of sensory methodology - and the reason why we cant wait to see the release of the new SCA cupping form. ⁠
We find the current form problematic because it mixes these three test categories, which should always be divided into different tests presented for different panels of either experts or consumers. ⁠
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If you are curious to hear more about this - have a listen to our Podcast Episode 7: The SCA Cupping Form⁠
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and after that⁠
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Mortens interesting discussion with Peter Guiliano, the executive director of the Coffee Science Foundation, in Episode 12.⁠
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👆️Link in bio⁠
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Do you want a spot on Mortens upcoming virtual SCA Roasting Foundation course on your Aillio Bullet Roaster?⁠
⁠
Go from confusion and uncertainty to clarity and confidence with your own roaster in just one day on the SCA Roasting Foundation course taught by Morten Münchow, lead creator of SCAs roasting educational system from 2013-2018 and published researcher in coffee roasting. This live event is preceded by a comprehensive 2 hours online e-learning course.⁠
⁠
The following course dates are:⁠
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September 15 @ 9:00 am - 4:00 pm CEST (Only three tickets left!)⁠
September 19 @ 9:00 am - 4:00 pm CDT⁠
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👆️link in bio⁠

Samo Smrke @samosmrke is a well-known scientist and educator in the specialty coffee business. In this episode, he offers his perspective on coffee science and education and gives feedback on the coffee science methodology podcast series.⁠
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Link to podcast in bio - look for episode 8👆️

Repost from @stronghold_roasters: ⁠

Have you been thinking about starting your own roastery? Or Looking to expand?⁠ ⁠

Join us in a free live webinar led by Morten Münchow from CoffeeMind. This webinar can help you develop strategies to take your coffee business to the next level through his segmented competency pillars. It covers the elements you need to know, from crafting roasting profiles to quality control, consumer-based strategies, etc.⁠ ⁠

🔥Bonus! There will be a prize lottery for those who join. You can win a free SCA roasting foundations course led by none other than Morten himself!⁠ ⁠
The webinar will be live-streamed on Tuesday, the 20th of September 2022, at 2:00 PM GMT.⁠ Save the date and time!⁠ ⁠

👇Register now👇
https://forms.gle/HLTJpVgmhbSeQjBa8

New research out!⁠
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This research was carried out by Christina ⁠@kagertilkaffen on the initiative of Nora Alroumi @vol.1official during a project where Nora wanted to create a coffee and food pairing menu. ⁠
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Expecting to find a lot of research in the wine industry that we could just copy-paste, we were surprised to not really find anything. Therefore we set out to create a simple scientific framework for a research project which is now published in the International Journal of Gastromy and Food Science.⁠

Read the full article here (open access 👏):
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https://www.sciencedirect.com/science/article/pii/S1878450X22001263⁠
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#TheCaseAgainstBroScienceInCoffee⁠
#SensorySkills⁠
#SensoryPerformance⁠
#CoffeeRoasting⁠
#CoffeeRoaster⁠
#CoffeeRoastery⁠
#SpecialtyCoffeeRoaster⁠
#Roastery⁠
#RoastingCoffee⁠
#MicroRoastery⁠
#SmallBatchRoaster⁠
#CoffeeScience⁠
#MythBusting⁠
#Science⁠
#TheoryOfScience⁠
#ResearchDesign⁠
#FoodScience⁠
#RoastProfile⁠
#RoastProfiling⁠
#RoastMagazine⁠
#Coffeebeans⁠
#GreenCoffee⁠
#Coffee⁠
#CoffeePodcast⁠
#SpecialtyCoffeeAssociation⁠
#SpecialtyCoffee⁠
#Smallbusiness⁠
#Entrepreneur⁠
#Foodie⁠
#Food

SCA Roasting Professional Alumni 👩‍🎓👨‍🎓💯💪👏🥳⁠
They just nailed it! Contgratulations⁠
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#TheCaseAgainstBroScienceInCoffee⁠
#SensorySkills⁠
#SensoryPerformance⁠
#CoffeeRoasting⁠
#CoffeeRoaster⁠
#CoffeeRoastery⁠
#SpecialtyCoffeeRoaster⁠
#Roastery⁠
#RoastingCoffee⁠
#MicroRoastery⁠
#SmallBatchRoaster⁠
#CoffeeScience⁠
#MythBusting⁠
#Science⁠
#TheoryOfScience⁠
#ResearchDesign⁠
#FoodScience⁠
#RoastProfile⁠
#RoastProfiling⁠
#RoastMagazine⁠
#Coffeebeans⁠
#GreenCoffee⁠
#Coffee⁠
#CoffeePodcast⁠
#SpecialtyCoffeeAssociation⁠
#SpecialtyCoffee⁠
#Smallbusiness⁠
#Entrepreneur⁠
#Foodie⁠
#Food

At what temperature do you evaluate coffee flavour?

Get an in-depth assessment of your sensory skills to understand your senses better and know what to focus on during training. ⁠
⁠
Learn to trust your sense of smell and taste and achieve self-confidence when cupping coffee.⁠
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Onsite sensory skills assessment:⁠
This course is a one-day sensory skills assessment. In this course, you will get your sense of taste and smell and your cupping skills tested. The tests are based on the ISO standard for investigating the sensitivity of taste used in universities worldwide when recruiting and training professional tasters.⁠
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Next course happening in Copenhagen on the 1st of September!⁠
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Link in bio 👆️⁠
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Note! This course is ideal to combine with our “Four weeks of online home training with a sensory training kit included.” We will guide you through your training and help you improve. Then you can come back for another sensory skills assessment!⁠

The first round of Sensory Training Kits ships this week! ⁠
The Sensory training starts on Monday 💪⁠
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The kit contains :⁠
- Red coloured glasses⁠
- Nose clip⁠
- Jelly beans⁠
- Adaptation exercise⁠
- Seven blind-coded spices⁠
- CoffeeMInd cupping evaluation card⁠
- A4 and A5 CoffeeMind Flavour Wheels⁠
- Chemicals for weekly basic taste exercises (weighed out for easy use)⁠
- 24 blind-coded aroma vials⁠
- 15 blind-coded coffee samples ⁠
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It all comes together with access to a four-week sensory training program with instructions on our e-learning platform!⁠
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The next round will be ready to ship ultimo August! Do you want to join?⁠
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Link in bio 👆️

Have you seen this beautiful colour palette? Morten Münchow developed it for training and research purposes! ⁠
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Its an easy tool to keep the roast degree consistent:⁠
When roasting coffee, place the reference colour in the middle and then radially arrange compartments to add samples while roasting. ⁠
If you take out samples when the coffee is not far from the reference colour but still clearly too light, it is easier to make the right decision when you have the colour gradient next to the reference you have on this plate.⁠
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Check out CoffeeMinds research article on the relative importance of two roasting parameters—colour and time —on the sensory properties of coffee!⁠ ⁠
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Open access on mdpi.com 🙌 ⁠
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Give your sensory skills a boost with our four-week sensory training program! ⁠
⁠
Sensory Training kit included⁠!⁠
⁠
Link in bio 👆️

Go from confusion and uncertainty to clarity and confidence with your own roaster in just one day on the SCA Roasting Foundation course taught by Morten Münchow, lead creator of SCA’s roasting educational system from 2013-2018 and published researcher in coffee roasting. This live event is preceded by a comprehensive 2 hours online e-learning course.⁠
⁠
We still have a few spots left on our next course on ⁠
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August 16 @ 9:00 am - 4:00 pm CEST⁠
and ⁠
August 17 @ 9:00 am - 4:00 pm CDT⁠
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Link in bio 👆️

Did you know we also have taste buds on our soft palate (located just behind the bony part)? Also, the tongues root and the throats upper part are sensitive to taste. ⁠
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These areas are essential but often neglected areas for taste sensations. ⁠
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👉️ Therefore, swallowing a little coffee when tasting can be important! 👅 ☕️

Now with subtitles 😃

We are completely overwhelmed by all the positive feedback we have gotten on our Flavour Wheel!

Thank you!

Heres a little more explanation of the winning price in the flavour wheel competition!

There is still time to participate!
Show us where you are using the #CoffeeMindFlavourWheel !
We will find the winner on Monday the 25th.

What do you see? 🏺or 🧑‍🤝‍🧑?⁠
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When working with sensory evaluation, it is essential to understand the terminology in perceptual processes by distinguishing between sensation and perception:⁠
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Sensation is gathering information from the environment via your senses, meaning the physiological response of a sensory organ to a stimulus - for example, the sensation of bitterness in coffee (i.e., the activation of taste cells).⁠
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Perception is understanding what is being sensed; how a physical stimulation is experienced in a positive or negative way by the person (i.e., do you enjoy the bitterness or spit it out?).⁠
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We all sense the same, but what we perceive can differ between people!⁠
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A varied response among participants to the same stimulus should be expected when conducting sensory analysis. However, research shows that participants can move towards the same response to a given stimulus through training and sensory calibration with common references.⁠
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Would you like to train your sensory skills? ⁠
Join our four-week sensory training! ⁠
The first training kits ship soon!⁠
⁠
Link in bio 👆️⁠
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Illustrations by @MarkGry

Have you listened to our podcast? Which episode is your favourite?⁠
One of the episodes is about our thoughts behind the #CoffeeMindFlavourWheel! Have a listen if you are curious - Link in Linktree 👆️⁠
⁠
What would you like to hear about next? ⁠

**COMPETITION** We want to give you the best possibilities to improve your sensory skills! ⁠
Win our newly launched Sensory Training Program and Kit (€250)! Developed during our Sensory Scientist @ida_steen s Ph.D. project. Improvement in aroma and taste recognition and description guaranteed!⁠ 👅👃☕️⁠
⁠
We use our CoffeeMind Flavour Wheel (designed by @markgry) for sensory training, and we are excited to see it hanging in so many excellent coffee places worldwide! Therefore:⁠
⁠
To enter the competition you must⁠
1) Follow @coffeemindacademy⁠
2) Like this photo⁠
3) Share a photo with #CoffeeMindFlavourWheel⁠ - we would love to see where you have yours hanging!⁠
Good luck!⁠
⁠
Find more info on the winning price on the link in the bio 👆️⁠
⁠
The winner will be randomly selected on July 25th and announced within 24h of the competition closing. ⁠
⁠
The price gains access to our e-learning-based Sensory Training Program, and a Sensory Training Kit with taste and aroma experiences will be shipped (shipment is NOT included in the price). ⁠
This contest is NOT affiliated with Instagram. ⁠

Do you feel insecure when tasting and evaluating coffee? Would you like to improve your sensory skills?

More than 100 students have taken our sensory training and have become better at tasting and smelling!

If it sounds like something for you - join our four weeks of e-learning based sensory training!
We will send you a sensory training kit with all training materials included.

Link in linktr.ee

Roasting Professional Alumni 👩‍🎓👨‍🎓⁠
👏🥳🥇 Congratulations!!!⁠
⁠
@flying_roasters @boydstevens @ruben.miguel.89 @maluevald @wtf_i_know⁠
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#TheCaseAgainstBroScienceInCoffee⁠
#SensorySkills⁠
#SensoryPerformance⁠
#CoffeeRoasting⁠
#CoffeeRoaster⁠
#CoffeeRoastery⁠
#SpecialtyCoffeeRoaster⁠
#Roastery⁠
#RoastingCoffee⁠
#MicroRoastery⁠
#SmallBatchRoaster⁠
#CoffeeScience⁠
#MythBusting⁠
#Science⁠
#TheoryOfScience⁠
#ResearchDesign⁠
#FoodScience⁠
#RoastProfile⁠
#RoastProfiling⁠
#RoastMagazine⁠
#Coffeebeans⁠
#GreenCoffee⁠
#Coffee⁠
#CoffeePodcast⁠
#SpecialtyCoffeeAssociation⁠
#SpecialtyCoffee⁠
#Smallbusiness⁠
#Entrepreneur⁠
#Foodie⁠
#Food

Free Webinar
A Roadmap to a Successful Roastery

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)⁠
⁠
Become the best cupping you with Ida Steens science based sensory skills learning program⁠
⁠
#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 🎉👩‍🎓👨‍🎓🎉👍👏

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

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. ⁠
⁠
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.⁠
⁠
Upon registry, you will gain access to the e-learning content that you are expected to have finalized before the live online course starts.⁠
⁠
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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#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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#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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#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 ⁠

▪️ 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 ⁠

▪️ 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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#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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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

🔜 ONLINE VIRTUAL Sensory course 👃 ⁠👅⁠
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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 ☕⁠
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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 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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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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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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#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 ⁠

▪️ Coffee roasting process⁠
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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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#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠

▪️ 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

▪️ 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 🔙⁠
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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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#coffeemindacademy #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #coffeephotography #coffeeaddicts ⁠
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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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#coffeemindacademy #specialtycoffeeroaster #specialitycoffee #coffeeroastery⁠
#explorecoffee #coffeebrewing #coffeepeople #roastery #coffeeroasting #coffeeaddict #coffeeculture #coffeegram #coffee #coffeegeek #coffeeflavour #coffeescience #thirdwavecoffee⁠ #roastingcourse #scaeducation

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

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