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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: https://strategyzer.com/

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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: 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  

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03Sep 16

Quality does not sell itself

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). The first study we did…

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05Apr 16

Sensory Science and Common Business Practises

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 presentation inspired the participants to take…

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24Feb 14

Roast profile analysis

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 air temp is measured and…

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20Feb 14

Percentage difference

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 let us get right go business: If a process changes from x to y the percentage of change is referring to how big the change is seen in relationship to…

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