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 […]
CoffeeMind Aroma Wheel Read More »
Get your free copy of CoffeeMind’s version of The Business model canvas here by clicking the image: (BusinessModelCanvasCoffeeMind.pdf) 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
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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
Roasting Foundation and Research Read More »
Ida Steen presents the ideas behind her PhD program at Re:Co in Dublin in 2016
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
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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
Roast profile analysis Read More »
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
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A few months ago Filip Åkerblom asked me on behalf of SCAE’s education committee to continue the work he had done the last 5 years on SCAE’s exam system for coffee roasters. Teaching coffee roasting at London School of Coffee since 2007 I feel that its right up my alley. My approach has been getting
Just joined SCAE as creator of the certification system for coffee roasters Read More »
