Coffee science Archives

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Sensory Performance for Coffee Roasters with IKAWA

Leave a Comment / Coffee science, Education / By Morten Münchow

Unlocking New Heights in Coffee Sensory Training In recent years, the field of sensory science has advanced dramatically, offering systematic, data-driven methods to evaluate and improve our ability to perceive coffee flavours. At CoffeeMind, we have harnessed these scientific advances into custom statistical software that integrates the latest genres of sensory testing—from discriminative to descriptive […]

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Experimentation

Coffee science, Consultancy, Education / By Morten Münchow

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

6 Comments / Coffee science, Education, Lean startup / Entrepreneurship / By Morten Münchow

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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Your Perfect Coffee Roastery

Coffee science, Education / By Morten Münchow

€10’000 down the drain (the costs of anecdotes!) INCONCLUSIVE? WTF?!! I had finally succeeded being a freeloader at the section of Sensory and Consumer science at the University of Copenhagen by getting 6 samples evaluated using Sensory Descriptive Analysis using the professional panel at the university. The street price of such a project is around

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Organic acids in coffee. Is it relevant at all?

Coffee science / By Morten Münchow

Differentiation and identification of organic acids in coffee education has been a major topic in all established education systems and still is. We have always been really sceptical about it’s relevance and have been carrying out some experiments looking into this, and in this video I explain our findings

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Why is ‘body’ not on the flavour wheel?

Coffee science, Education / By Jesper Alstrup

We hear the term ‘body’ all the time in the coffee industry. It is one of the core terms used to describe the sensation of a cup of coffee, but why is it nowhere to be found on flavour wheels? The experience of ‘body’ is always present in a cup of coffee, similar to acidity

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What is body in coffee?

Coffee science, Education / By Jesper Alstrup

This post will be divided into two parts. The first covering the investigation of the term ‘body’ itself, and the second will include a peek into the world of sensory science and how we test for differences in ‘body’ between coffee samples. One of the core concepts used to describe the flavours of coffee is

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The Concept of Quality pt. 2

Coffee science, Education / By Jesper Alstrup

Coffee quality is an extremely elusive concept, despite the rigorous quality scoring protocol of the Speciality Coffee Association. What is quality really, and to whom? Coffee quality has over many years been evaluated by a strict grading protocol, using expert judges to score the quality of certain product attributes. However, these types of grading protocols

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Roasting Conditions and Coffee Flavor

Coffee science / By Morten Münchow

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

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Milk for Coffee

Coffee science / By Morten Münchow

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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