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 Please accept statistics, marketing cookies to watch this video.
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 Please accept statistics, marketing cookies to watch this video.
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 Please accept statistics, marketing cookies to watch this video.
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 »
Ida Steen presents the ideas behind her PhD program at Re:Co in Dublin in 2016 Please accept statistics, marketing cookies to watch this video.
Measuring Sensory Performance Read More »
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
Sensory Science and Common Business Practises Read More »
Morten presents the work on customer perception of High vs Low quality investigated with Behavioral Economics at Re:Co in Gothenburg in 2015 Please accept statistics, marketing cookies to watch this video.
Behavioral Research A New Way to Understand the Coffee Market Read More »
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
Variation analysis of roast colour measurement Read More »
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
Customize the fat percentage in your milk Read More »
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