Education – CoffeeMind

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

Leave a Comment / 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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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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Visions for coffee in 2020

Education / By Morten Münchow

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 …

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CoffeeMind Aroma Wheel

Education / By Morten Münchow

Get your own copy of a full print quality pdf of CoffeeMind Aroma Wheel for only EUR 5 here 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 …

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Business Model Canvas

Consultancy, Education / By Morten Münchow

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 …

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Roasting Foundation and Research

2 Comments / Coffee science, Education / By Morten Münchow

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

Measuring Sensory Performance

Coffee science, Education / By Morten Münchow

Ida Steen presents the ideas behind her PhD program at Re:Co in Dublin in 2016