skip to Main Content

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…

read more

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…

read more

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…

read more

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…

read more

How to never run out of your favorite green coffee

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 way more specific than the supermarket blends where sometimes you wonder, if it is 100%…

read more

Variation analysis of roast colour measurement

This article basically gives you a tool to answer these two crucial questions concerning you way of handling colour measurement equipment: Which grind size gives me the best results? How many replicates of each sample is ‘enough’? I recently had the pleasure to roast coffees…

read more

Customize the fat percentage in your milk

First a warning: This is geeky, slightly – if at all – useful. It might be just me, but I think its fun.. Baristas play with all sorts of parameters. Why not play with the fat percentage of the milk? I have developed a method…

read more
Back To Top
Close search
Search