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What is body in coffee?

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 ‘body’. But what is it…

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The Concept of Quality pt. 2

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 require extensive training of a…

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Visions for coffee in 2020

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 at a breakneck speed and…

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CoffeeMind Aroma Wheel

Download your own full size pdf version of the Aroma Wheel in the link in the bottom of this blog post 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 on taste experiences.…

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Business Model Canvas

Get your free copy of CoffeeMind's version of The Business model canvas here by clicking the image: 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 about it here:

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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 presentation inspired the participants to take…

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Roast profile analysis

This blog post is sketching out the basics of a roast profile analysis and introduces the concepts and basic calculations that are part of the exam for the Roasting professional in the SCAE Coffee Diploma System. A roast profile is a graphs that shows the temperature development during a roast cycle and preferably both bean and air temp is measured and…

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Percentage difference

This blogpost explains how to understand and calculate percentage change as this calculation is part of the SCAE certification system on the roast log template you can download: here So let us get right go business: If a process changes from x to y the percentage of change is referring to how big the change is seen in relationship to…

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