Please find here links to the presentations:
- How to start a roastery
- Why Rate of Rise is a Bad Reference Point for Optimizing Coffee Roasting
- Forget ‘Quality’ oriented Paper Shuffling cupping forms: Use Sensory Science for Effective Evaluations and Consumer Preferences predictions
- How to Train Your Sensory Skills
- “Redefining Coffee Education: The Proven Irrelevance of Organic Acids Training”
Exhibition offer
The short version:
The exhibition offer is a Bundle with 2 Elearning courses with total 6 hours of Video, 30+ quizz’es + certificates + 7 other digital products.
Normal price €205 but here you get it for €50.
Please see the video above read more below if you want to learn more. Otherwise hit the button above to just jump on the offer!
From Morten Münchow and Ida Steen CoffeeMind Academy, Copenhagen
Subject: Your simple and clear learning journey as a coffee roaster
Dear Coffee Friend,
It’s a FACT – most coffee roasters are really confused when it comes to being certain about what is important – and what is not – when they try to control their roaster (=design roast profiles) and tries to form and trust their own opinion about the outcome of these experiments.
- Should you focus on curve shape analysis or trust your own sensory evaluations?
- Have you been wasting a lot of time throwing out batches just because the curve looks wrong?
- How ‘should’ it taste and how to confidently approach customers with your coffees at all?
- Do you want to design your own roast profiles with complete confidence and certainty using simple scientific principles but don’t know where to start?
- Have you always thought about such clarification as an expensive investment involving expensive full-day courses and travel?
- Would you like to stand on solid ground of simplified scientific concepts that makes you understand all the why’s and how’s in your organisation?
The Exhibition Offer Contains all this:
“Roast Profile Design Basics” E-learning (value €30)
..makes it easy for you to feel that you are in total control so you can design your own roast profile using simple scientific principles.
It takes as a foundation the fundamental thermodynamics of your particular machine in a small little exercise that makes it as easy to create predictable roast profiles as playing the first few rounds of Angry Birds!
Claim your access now and we’ll get you started with the Coffee Roasting Design Basics immediately.
“Sensory Basics” E-learning (value €30)
Sensory Basics is a fun and engaging online sensory course. It makes it easy for you to get a birds eye perspective of what sensory evaluation and training is so that you can become the coffee expert of your dreams in no time.
It is full of practical insigths with a lot of theory and practical excercises to illustrate the theory. No non-sense and fluffy theory here but only practical and actionable stuff!
Claim your access now and we’ll get you started with the Sensory Basics course immediately.
+ all these digital goodies
- CoffeeMind’s 12 scientific papers PDF (€ 100 Value)
- CoffeeMind’s Flavour Wheel PDF (€ 5 Value)
- CoffeeMind’s Cupping form + Roasting iteration pdf (€ 5 Value)
- CoffeeMind’s Color correlation framework PDF (€ 5 Value)
- CoffeeMind’s Colour Palette 3D print file (€ 10 Value)
- Roasting Foundation e-book (€ 10 Value)
- Sensory Foundation e-book (€ 10 Value)
Total Normal Price €205. Exhibition offer only €50
For the price of a breakfast at your favorite cafe, you will get
Cutting Edge Coffee Roasting and Sensory Skills Expertise In less than 1 day for only EUR 50
Design your own roast profiles and understand all the why’s and how’s about it.
The short cut to success with coffee roasting
Every startup coffee roaster needs to gain knowledge and skills as fast as possible with the least amount of wasted time. Experienced coffee roasters needs a brainwash from time wasting community claims. You get it all here.
Everything you need
for understanding roast profiling and Sensory Evaluation in one place as well as the science behind.
The absolute best way to aquire the basis for a critical eye
The absolute best way to aquire the basis for a for sense and non-sense (pseudo science, bro-science, ‘good stories’ that are just not true) in coffee roasting and sensory education every startup coffee roaster needs to not get caught in fruitless rabbitholes!
Makes it step-by-step simple
Makes it step-by-step simple for you to get the basis to feel like and be percieved as a skilled coffee roasting expert in no time.
Helps you understand
Helps you understand exactly how to create a minimalistic and well documented model for Customer Segmentation, Product Development and Quality Control.
Answers the question
Answers the question “Which roast parameters and which experiments should I do to get the best out of me green coffee” once and for all.
Gives you the keys
Gives you the keys to become a respected and self secure coffee roaster without the headaches.
Are you frustrated with all the anecdotal and conflicting approaches to Coffee Roasting and Sensory Evaluation?
We can give you a simple and scientific model for how to use Roast Profiling and Sensory Evaluation in Product Development and Quality control! In less than a day – which is today – no travel required!
What People Are Saying About This Training
Testimonials from Our Google Reviews
Morten Münchow and Ida Steen are founders of CoffeeMind and have been
Teaching more than 1900+ individuals in small groups of 6-8 people
Published 15 scientific publications
- Inter-rater reliability of “clean cup” scores by coffee experts
- “Quality does not sell itself”. Divergence between “objective” product quality and preference for coffee in naïve consumers
- Steam-frothing of milk for coffee: Evaluation for foam properties using video analysis and feature extraction
- Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer
- Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking
Constuled 30+ startup roasteries world wide since 2007
SPC, South Korea 2007
Origin, South Africa 2009
VOL1, Kuwait 2014
2º NORTH COFFEE CO, Singapore 2015
Beans Coffee, Holland 2022
Partisan Café Artisanal, Paris 2022
Contributed to the global coffee community by leading the way for eductation
- 2013-2018 Morten was lead creator of SCAE/SCA’s Roasting Curriculum.
- 2014-2018 Ida was co-creator of SCAE’s/SCA’s Sensory Skills Curriculum
Based on our background as mentioned above you will get:
Normal price €30
Normal price €30
Two E-learning courses covering the CoffeeMind approach to roasting and sensory skills learning covers the basics in a deep no-nonsense level you have not seen before. We only cover relevant, proven and practically actionable concepts and theories aimed at you customer strategy. No pointless rabbit holes or other time wasters as illustrated on the below picture that captures the essense of our proprietary competency road map for how we help Startup Roasters to success.
Bonus #1 – Science Papers
“CoffeeMind’s 12 scientific papers”
Total Value: EUR 100
- This a pdf with CoffeeMind’s complete collection of 9 Scientific articles which are normally behind paywall makes it easy to get your hands on the most recent research on the science of coffee roasting.
- Understand the roasting process from a scientific perspective.
- Use the scientific method to make decision and discuss coffee roasting with colleagues and peers.
Get This For FREE When You Order ‘Roast Profile Design Basics’ Today!
Bonus #2 – Flavour Wheel PDF
“CoffeeMind’s Flavour Wheel” pdf
Total Value: EUR 5
- This a pdf with CoffeeMind’s Flavour Wheel in full print quality (scaleable vector graphics) gives you the keys to describe the aroma of coffees.
- Teach and describe your coffees well to your audience.
- Know and use the relevant set of aromas by heart so that you can easily describe coffees to colleagues, peers and customers.
Get This For FREE When You Order ‘Roast Profile Design Basics’ Today!
Bonus #3 – CoffeeMind’s Cupping Form + Roast Iteration PDF
“CoffeeMind’s Cupping Form and Roast Iteration business card” pdf
Total Value: EUR 5
- CoffeeMind’s Cupping form is solving the scoring of coffees inspired by Sensory Descriptive analysis and consumer science by just focusing on comparing intensities of coffees in a specific project and scoring the ‘expected suitability’ of the coffees for the customer segment addressed in the business model.
- The other side of the card contains the necessary (and sufficient!) parameters for roast planning and evaluation in a handy format where you have all your thoughts and conclusions of all your roasts in a handy pile of business cards that are easy to later bring to the cupping table
- This integrated roast planning, parameter evaluation and sensory evaluation is the system that contains Coffeemind’s unique ‘Plan, Execute, Learn’ (don’t improvise!) that all CoffeeMind Alumni (1600+) are familiar with
Get This For FREE When You Order ‘Roast Profile Design Basics’ Today!
Bonus #4 – Roast Color Correlation Table
“CoffeeMind’s Color correlation framework”
Total Value: EUR 5
- This a pdf with CoffeeMind’s Roast Color Correlation table. Javalytics, Lighttells, MyTonino, ColorTrack makes it simple to convert values between different roast color measurement standards.
- Read teaching material and blogs using other color standards than your equipment and still relate it to your situation.
- Talk with others even though the use and report color values with different equipment.
Get This For FREE When You Order ‘Roast Profile Design Basics’ Today!
Bonus #5 – CoffeeMind’s Roast Colour Palette 3d Print file
“CoffeeMind’s Roast Colour Palette 3D print file”
Total Value: EUR 10
- A simple practical way to nail the end colour on each roast using a colour reference that you put in the middle of the plate
- Many people don’t care about measuring color because they are all caught up looking at matching curves (important and necessary but not sufficient!)
- And even if they try to nail the color they often have a small amount of reference in their hand or in a cup but comparing a small amount with a small amount does not provide you the basis of making a precise decision. But comparing a big amount to a big amount gives you down to +/- 1 Agtron of precision in your decisions. Good for exams and narrow daily QC protocols
Get This For FREE When You Order ‘Roast Profile Design Basics’ Today!
Bonus #6 – CoffeeMind’s Roasting Foundation E-book
“CoffeeMind’s Roasting Foundation E-book”
Total Value: EUR 10
- An introduction to Coffee Roasting for beginners
- Written by Morten Münchow in 2018 to cover SCAE/SCA’s Roasting Foundation curriculum of which Morten was lead creator from 2013-2018
- ”Keep it simple”
- With a bonus chapter about entrepreneurship theory and praxis
Get This For FREE When You Order ‘Roast Profile Design Basics’ Today!
Bonus #7 – CoffeeMind’s Sensory Foundation E-book
“CoffeeMind’s Sensory Foundation E-book”
Total Value: EUR 10
- An introduction to Sensory Evaluation for beginners
- Written by Ida Steen in 2018 to cover SCAE/SCA’s Sensory Skills Foundation curriculum of which Ida was co-creator from 2014-2018
- ”Keep it simple”
- Includes a lot of practical exercises for you to do at home to improve your sensory skills!
Get This For FREE When You Order ‘Roast Profile Design Basics’ Today!
Here’s One Last Recap Of Everything You’ll Get If You Jump On This Offer Today
You will get Instant Access To The 2 E-learning program
“Roast Profile Design Basics” (Value €30)
“Sensory Basics” (Value €30)
plus all the below bonuses
- CoffeeMind’s 9 scientific published papers ( Value €10)
- CoffeeMind’s Flavour Wheel (Value €5)
- CoffeeMind’s Cuppring form + Roast Iteration pdf ( Value €10)
- CoffeeMind’s Color correlation framework (Value €5)
- CoffeeMind’s Colour Palette 3D print file (Value €10)
- CoffeeMind’s Roasting Foundation E-book (Value €10)
- CoffeeMind’s Sensory Foundation E-book (Value €10)
Total Value: €205
Today Just €50
You save €155 (76%!)
About the Creators
Morten Münchow, CoffeeMind Academy, Copenhagen
MA in Biology and Philosophy
SCA coffee roasting courses & consultancy
Coffee roasting expert and scientist
I have regularly consulted with a variety of different sized roasteries around the world, including several times in South Korea, United Kingdom, South Africa, Nicaragua, Bolivia, Iceland, Sweden, Greece, Italy, Switzerland, Austria, Singapore, Kuwait and Denmark.
I have conducted research on cappuccino foam chemistry, roast defect, water quality, processing methods, starter cultures, sensory science, roasting defect, behavioral economics of consumer preferences, focus groups, roast degree preferences.
As a trainer, consultant and researcher, I am always interested in having a chat, or answering any possible questions that you may have, so please feel free to contact me any time!
Ida Steen, CoffeeMind Academy, Copenhagen
PhD Candidate
SCA Sensory courses and Sensory performance
Sensory Scientist and trainer
In order to develop the sensory mechanisms of coffee, I undertake further investigation for the industry interested in sensory profiling. Based on this, I train professional coffee tasters in order to have an expert panel specialized in coffee to be used in future studies.
As I have always been interested in the world of gastronomy, it seemed natural to me to study Gastronomy and Health at the University of Copenhagen. After graduating in September 2014 I gained employment as a sensory scientist in CoffeeMind.
During my studies I started a sensory project about coffee in cooperation with Morten, and for the first time I began to understand the amazing world of coffee. Coffee was something that I decided I wanted to develop a deeper understanding of, and therefore I chose to write my master’s thesis about it. I investigated how the serving temperature influences the sensory experience of a cup of coffee. This was the beginning of my increasing interest in coffee.