FREE ONLINE WEBINAR:

Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting

Stop following somebody else’s curves!!!
Become your own roast profile
modulation wizard
How to forget what confuse so you can focus on what matters

Tuesday
February 20th 3pm
Central European Time

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On this Free webinar we’ll cover how you can build your roast profiles with intention and success.
You can use these techniques to  get clear on why Rate of Rise is a bad reference point for quality, understand how CoffeeMind uses science to make your life simpler and more purposeful, and even go deep in the material presented during the Q&A session at the end of the webinar!
Heck, I even show you how you can filter good from bad advice so you never waste your time again!
In fact, here’s just a sample of what we’ll answer for you / cover on this incredible webinar:

  • what is the features of a good theory and why is the RoR andectode not a theory?
  • why does the RoR not provide useful sensory predictions?
  • What are the unfortunate practical consequences of obsession with constantly declining RoR?
  • Why is fewer data better?
  • Why should you not improvise and micromanage the flame during roasting?
  • How can you predict coffee flavour based on the roast curve
  • Which parameters are best to focus on whan you translate profiles between machines?
  • What is Ceteris paribus (‘everything else being equal’ principle)
  • What is the difference between descriptive and preference data and how to use it in coffee roasting?
  • What is the difference between Roasting defects and linear flavour predictions?

… and much, MUCH More!
Don’t miss this breakthrough webinar that will finally show you How can you avoid falling for anecdotal theories in the future (Pangborn’s Razor!)

Morten Münchow
  • Roasted his first batch of coffee in 2005
  • Has been teaching more than 1600 individuals in small groups of 6-8 the craft of coffee roasting at London School of Coffee and CoffeeMind Academy in Copenhagen
  • Consulting more than 30+ roasteries world wide
  • Is author of 11 scientific papers
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