Why is ‘body’ not on the flavour wheel?

By Morten Münchow | January 21, 2021

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 […]

What is body in coffee?

By Morten Münchow | December 25, 2020

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 […]

The Concept of Quality pt. 2

By Morten Münchow | December 10, 2020

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 […]

The Concept of Quality pt. 1

By Morten Münchow | December 2, 2020

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 […]

Roasting Conditions and Coffee Flavor

By Morten Münchow | May 24, 2020

  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 […]

Visions for coffee in 2020

By Morten Münchow | January 30, 2020

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, […]

CoffeeMind Aroma Wheel

By Morten Münchow | August 15, 2019

Download your own full size pdf version of the Aroma Wheel in the link in the bottom of this blog post CoffeeMind Aroma Wheel Flavour wheels has been a really […]

Business Model Canvas

By Morten Münchow | June 8, 2018

Get your free copy of CoffeeMind’s version of The Business model canvas here by clicking the image: The Business Model canvas is a tool for business development so that you […]

Milk for Coffee

By Morten Münchow | May 15, 2018

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 […]

business models of coffee roasteries

By Morten Münchow | May 13, 2018

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 […]

Presentation on Roasting defects and Development time modulations

By Morten Münchow | May 13, 2018

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

Roasting Foundation and Research

By Morten Münchow | May 13, 2018

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

Sensory Profiling of different Development times

By Morten Münchow | October 14, 2017

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 […]

Quality does not sell itself

By Morten Münchow | September 3, 2016

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 […]

Measuring Sensory Performance

By Morten Münchow | June 18, 2016

Ida Steen presents the ideas behind her PhD program at Re:Co in Dublin in 2016

Sensory Science and Common Business Practises

By Morten Münchow | April 5, 2016

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 […]

Behavioral Research A New Way to Understand the Coffee Market

By Morten Münchow | June 18, 2015

Morten presents the work on customer perception of High vs Low quality investigated with Behavioral Economics at Re:Co in Gothenburg in 2015

Roast profile analysis

By Morten Münchow | February 24, 2014

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 […]

Percentage difference

By Morten Münchow | February 20, 2014

This blogpost explains how to understand and calculate percentage change as this calculation is part of the SCAE certification system on the roast log template you can download: here So […]

How to never run out of your favorite green coffee

By Morten Münchow | October 15, 2013

Origins sell out. I can always guarantee my costumers ‘Brazilian’ or ‘Guatemalan’ coffee. In commodity this is the most specific level products are defined on. Actually, often this is even […]

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