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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 (, Cafe Europa Magazine (September 2016) and Reco ( 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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15Oct 13

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% coffee at all… In specialty its different. Here transparency is key. Which is great. At…

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21Jul 13

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 for a university project where consistency in the roast was key to minimize variation in…

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16Jun 13

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 and a accompanying formula you can use. In the example below I have used a Danish…

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19Mar 13

Just joined SCAE as creator of the certification system for coffee roasters

A few months ago Filip Åkerblom asked me on behalf of SCAE's education committee to continue the work he had done the last 5 years on SCAE's exam system for coffee roasters. Teaching coffee roasting at London School of Coffee since 2007 I feel that its right up my alley. My approach has been getting completely confident about the basics.…

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