Sensory Profiling of different Development times October 14, 2017 Morten Münchow Coffee science 0 Comments 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 Share ThisTweetSharePlus oneShareEmail Related Posts Measuring Sensory Performance Ida Steen presents the ideas behind her PhD program at Re:Co in Dublin in 2016 Customize the fat percentage in your milk First a warning: This is geeky, slightly – if at all – useful. It might… Roasting Foundation and Research Morten went to Australia to share his work with SCA's certification system from both a… Morten Münchow Founder of CoffeeMind. Coffee roaster, educator/trainer and researcher. Read more here Leave a Reply Cancel comment reply Your email address will not be published. Required fields are marked *Name * Email * Website Comment This site uses Akismet to reduce spam. Learn how your comment data is processed.