Morten Münchow – CoffeeMind

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

6 Comments / Coffee science, Education, Lean startup / Entrepreneurship / By Morten Münchow

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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Your Perfect Coffee Roastery

Coffee science, Education / By Morten Münchow

€10’000 down the drain (the costs of anecdotes!) INCONCLUSIVE? WTF?!! I had finally succeeded being a freeloader at the section of Sensory and Consumer science at the University of Copenhagen by getting 6 samples evaluated using Sensory Descriptive Analysis using the professional panel at the university. The street price of such a project is around …

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Organic acids in coffee. Is it relevant at all?

Coffee science / By Morten Münchow

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

Roasting Conditions and Coffee Flavor

Coffee science / By Morten Münchow

The newly published article on Roasting Conditions and Coffee Flavor reflects the process of deep contemplation over the roasting process and how the modulation of it affects flavor as pervieved by the coffee expert and consumer. We have been looking into the magnitude of significance of different aspects which is new and useful of …

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Visions for coffee in 2020

Education / By Morten Münchow

As we look forward and enter an exciting new decade in specialty coffee, it is also a good time to reflect on the positive progress that the community has achieved, largely driven by innovation and scientific research coupled with increasing consumer awareness of, and appetite for great-tasting coffee. The pace of technological advances are happening …

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CoffeeMind Aroma Wheel

Education / By Morten Münchow

Get your own copy of a full print quality pdf of CoffeeMind Aroma Wheel for only EUR 5 here CoffeeMind Aroma Wheel Flavour wheels has been a really useful tool for coffee professionals for many years and is often an integral part of the walls of coffee labs as a handy inspiration to put words …

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Business Model Canvas

Consultancy, Education / By Morten Münchow

Get your free copy of CoffeeMind’s version of The Business model canvas here by clicking the image: (BusinessModelCanvasCoffeeMind.pdf) The Business Model canvas is a tool for business development so that you can focus on your how you could structure the business around your coffee product in a direction of your liking. You can read more …

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Milk for Coffee

Coffee science / By Morten Münchow

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

Lean startup / Entrepreneurship / By Morten Münchow

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

Presentation on Roasting defects and Development time modulations

Coffee science / By Morten Münchow

Morten Münchow presents research on roasting defects and Ida Steen created new data on Sensory Evaluation of Development Time modulation at Nordic Roaster Forum 2016