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 […]
Roasting Conditions and Coffee Flavor Read More »
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
Visions for coffee in 2020 Read More »
Get your own copy of a full print quality pdf of CoffeeMind Aroma Wheel for only EUR 5 here 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
CoffeeMind Aroma Wheel Read More »
Get your free copy of CoffeeMind’s version of The Business model canvas here by clicking the image: (BusinessModelCanvasCoffeeMind.pdf) 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
Business Model Canvas Read More »
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
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
business models of coffee roasteries Read More »
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
Presentation on Roasting defects and Development time modulations Read More »
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
Roasting Foundation and Research Read More »
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 panelists
Sensory Profiling of different Development times Read More »
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).
Quality does not sell itself Read More »
