Your Perfect Coffee Roastery: Experimentation – Start with the flavour goal in mind (the customer, even if it is yourself) Summary The blog post “Your Perfect Coffee Roastery: Experimentation” highlights the significance of experimenting with coffee roasting. It critiques traditional methods like the 2004 SCA cupping form and Rate of Rise paradigm, suggesting they contradict […]
Summary The blog post focuses on controlling the coffee roasting process. It discusses techniques for detecting roasting variations, the role of customer perception in coffee quality, and the influence of roast color and development time on flavor. It also covers strategies to avoid roasting defects, explores the thermodynamics of coffee roasters, and advises on adapting
This blog explores how coffee roasting is more than just a business; it’s a journey that intertwines personal values, sensory science, and customer engagement. Key insights include applying Clayton Christensen’s ‘Jobs to be Done’ theory, Ken Wilber’s Integral theory, mastering sensory skills for quality control, and aligning your roastery with personal growth. Whether you’re a seasoned roaster or new to the field, this post emphasises the importance of continuous learning and experimentation to find your way (and your roast profile curves!) rather than ‘following somebody else’s curves’. The purpose is to create great coffee, a fulfilling life, and a vibrant community in which your deepest values, passions, and purpose are the heart of your organisation’s value.
Coffee Roasting, Life Quality, Success, and Fulfilment: Your Perfect Coffee Roastery Read More »
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
Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting Read More »
€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
Your Perfect Coffee Roastery Read More »
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
Organic acids in coffee. Is it relevant at all? Read More »
We hear the term ‘body’ all the time in the coffee industry. It is one of the core terms used to describe the sensation of a cup of coffee, but why is it nowhere to be found on flavour wheels? The experience of ‘body’ is always present in a cup of coffee, similar to acidity
Why is ‘body’ not on the flavour wheel? Read More »
This post will be divided into two parts. The first covering the investigation of the term ‘body’ itself, and the second will include a peek into the world of sensory science and how we test for differences in ‘body’ between coffee samples. One of the core concepts used to describe the flavours of coffee is
What is body in coffee? Read More »
Coffee quality is an extremely elusive concept, despite the rigorous quality scoring protocol of the Speciality Coffee Association. What is quality really, and to whom? Coffee quality has over many years been evaluated by a strict grading protocol, using expert judges to score the quality of certain product attributes. However, these types of grading protocols
The Concept of Quality pt. 2 Read More »
What defines high quality in coffee? It is perhaps not as simple to answer as we initially might think. So what is it, and how can we deliver high quality to our customers? Quality is an abstract concept that is commonly used in industries. A ‘high quality product’ has positive connotations like superior, refined or
The Concept of Quality pt. 1 Read More »
