Redefining Coffee Education: The Proven Irrelevance of Organic Acids Training

Discover groundbreaking findings that challenge long-held beliefs in coffee science with CoffeeMind’s latest research presentation.

Morten Münchow from CoffeeMind will unveil insights from a pivotal study that questions the scientific basis behind traditional acid identification in coffee tasting by listing the scars and lacking evidence. CoffeeMind has conducted unpublished prestudies before the scientific publication that will give you further evidence, and this presentation will be your opportunity to see this and put it into the context of general scientific literature.

What You Will Learn:

• Myth vs. Reality: Uncover how two decades-old practices about sensory acid detection in coffee, often presented as scientific, actually lack empirical support.
• Research Findings: Detailed results demonstrating the difficulty in distinguishing specific acids in brewed coffee.
• Industry Implications: Explore how this revelation could reshape the coffee industry’s educational and sensory evaluation protocols as well as the language about coffee quality and sensory descriptors.

Event Details:

Join us for an eye-opening session that will not only question but also correct the pseudoscientific narratives that have influenced coffee tasting and education worldwide.

Presenter:

Morten Münchow, researcher and educator from CoffeeMind, brings firsthand involvement from the study to share these compelling discoveries.

Ideal Audience:

This presentation is essential for coffee roasters, educators of sensory methodology, and enthusiasts eager to align their practices and language with the latest research findings and truly understand what shapes the taste of coffee beyond traditional teachings.

Reserve Your Spot:

Don’t miss this opportunity to participate in a discussion that challenges the status quo and sets new standards for scientific inquiry in the coffee industry.