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21Jan 21

Why is ‘body’ not on the flavour wheel?

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 and bitterness. ‘Body’ is a…

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25Dec 20

What is body in coffee?

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 ‘body’. But what is it…

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10Dec 20

The Concept of Quality pt. 2

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 require extensive training of a…

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02Dec 20

The Concept of Quality pt. 1

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 ideal in terms of product…

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24May 20

Roasting Conditions and Coffee Flavor

  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 both product development and education…

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30Jan 20

Visions for coffee in 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, 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 at a breakneck speed and…

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15Aug 19

CoffeeMind Aroma Wheel

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 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 on taste experiences.…

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08Jun 18

Business Model Canvas

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 can focus on your how you could structure the business around your coffee product in a direction of your liking. You can read more about it here:

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15May 18

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 several smaller research projects on…

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13May 18

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: And get some more background by watching this presentation for Roasters Guild Camp:  

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