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 […]
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
business models of coffee roasteries Read More »
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
Presentation on Roasting defects and Development time modulations Read More »
Morten went to Australia to share his work with SCA’s certification system from both a teaching and research perspective at the Knowledge Talks event
Roasting Foundation and Research Read More »
Jesper Alstrup and Morten Münchow runs a Sensory Profiling of roast profiles with different Development time but also use the data to evaluate the how well the participants performs as panelists
Sensory Profiling of different Development times Read More »
Great to have you here! In this blogpost I want to share some background for the studies we did on Behavioral Economics as there was a lot of things going on that lead to the studies that the are now published in The British Food Journal (http://www.emeraldinsight.com/doi/pdfplus/10.1108/BFJ-03-2016-0127), Cafe Europa Magazine (September 2016) and Reco (https://youtu.be/3Jb03RWYrQ4).
Quality does not sell itself Read More »
Ida Steen presents the ideas behind her PhD program at Re:Co in Dublin in 2016
Measuring Sensory Performance Read More »
Last Wednesday CoffeeMind held a presentation at Square Mile Coffee Roasters in London. The presentation focused on quality control and how to improve sensory skills. It was presented by Ida Steen, MSc of Sensory Science from Department of Food Science in Copenhagen, and Morten Münchow, Lecturer at Food Science at the University of Copenhagen, this two-hour
Sensory Science and Common Business Practises Read More »
Morten presents the work on customer perception of High vs Low quality investigated with Behavioral Economics at Re:Co in Gothenburg in 2015
Behavioral Research A New Way to Understand the Coffee Market Read More »
This blog post is sketching out the basics of a roast profile analysis and introduces the concepts and basic calculations that are part of the exam for the Roasting professional in the SCAE Coffee Diploma System. A roast profile is a graphs that shows the temperature development during a roast cycle and preferably both bean and
Roast profile analysis Read More »
