Coffee science

Experimentation

Your Perfect Coffee Roastery: Experimentation – Start with the flavour goal in mind (the customer, even if it is yourself) Summary The blog post “Your Perfect Coffee Roastery: Experimentation” highlights the significance of experimenting with coffee roasting. It critiques traditional methods like the 2004 SCA cupping form and Rate of Rise paradigm, suggesting they contradict […]

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Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting

This text is simultaneously a podcast episodeavailable with vidoe on Youtube) and blog post so please subscribe to our podcast CoffeeScience for CoffeePreneurs and YouTube channel if you like to either listen to content on the go or keep yourself awake with some visual stimuli while going through heavy (but useful) content. If Rate of

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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

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