Morten Münchow

Founder of CoffeeMind. Coffee roaster, educator/trainer and researcher. Read more here

Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting

This text is simultaneously a podcast episodeavailable with vidoe on Youtube) and blog post so please subscribe to our podcast CoffeeScience for CoffeePreneurs and YouTube channel if you like to either listen to content on the go or keep yourself awake with some visual stimuli while going through heavy (but useful) content. If Rate of …

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Organic acids in coffee. Is it relevant at all?

Differentiation and identification of organic acids in coffee education has been a major topic in all established education systems and still is. We have always been really sceptical about it’s relevance and have been carrying out some experiments looking into this, and in this video I explain our findings

Milk for Coffee

Scientific exploration of Milk for Coffee has been a hobby for Morten since 2003 where he first started his interest for coffee. His first appearance with a presentation in milk was on Iceland in 2004 where he presented a model of understanding cappuccino foam merging organic foam theory with milk chemistry. This work led to …

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business models of coffee roasteries

The work with mapping out business models of coffee roasteries is not done yet, but you can participate yourself by going to this survey: https://coffeeroasteries.questionpro.com And get some more background by watching this presentation for Roasters Guild Camp: https://roasterguildofeurope.com/talks-library/business-models-morten-munchow  

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