Roasting Foundation and Research
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
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Coffee science
Sensory Profiling of different Development times
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
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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 (http://www.emeraldinsight.com/doi/pdfplus/10.1108/BFJ-03-2016-0127), Cafe Europa Magazine (September 2016) and Reco (https://youtu.be/3Jb03RWYrQ4).
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Measuring Sensory Performance
Ida Steen presents the ideas behind her PhD program at Re:Co in Dublin in 2016
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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
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Behavioral Research A New Way to Understand the Coffee Market
Morten presents the work on customer perception of High vs Low quality investigated with Behavioral Economics at Re:Co in Gothenburg in 2015
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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
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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
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