Get personal advice from Morten Münchow, who has been consulting and teaching coffeepreneurs since 2007. We will go through your key frustrations, dreams, challenges and ambitions and analyse which steps makes most sense to focus on for you in short and long term based on our framework for The Perfect Coffee Roastery. We will spot […]
Video conference call 1 hour Read More »
We will help you align your business processes around your business vision and customer segments with going deep (we simple procedures!!) in each of these nessesary competency pillars of a Successful Coffee Roastery Morten Münchow started his consultancy career in 2007 and has been traveling the world since with primary focus on helping startup businesses
On site consultancy Read More »
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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Origins sell out. I can always guarantee my costumers ‘Brazilian’ or ‘Guatemalan’ coffee. In commodity this is the most specific level products are defined on. Actually, often this is even way more specific than the supermarket blends where sometimes you wonder, if it is 100% coffee at all… In specialty its different. Here transparency is
How to never run out of your favorite green coffee Read More »
This article basically gives you a tool to answer these two crucial questions concerning you way of handling colour measurement equipment: Which grind size gives me the best results? How many replicates of each sample is ‘enough’? I recently had the pleasure to roast coffees for a university project where consistency in the roast was
Variation analysis of roast colour measurement Read More »
First a warning: This is geeky, slightly – if at all – useful. It might be just me, but I think its fun.. Baristas play with all sorts of parameters. Why not play with the fat percentage of the milk? I have developed a method and a accompanying formula you can use. In the example below
Customize the fat percentage in your milk Read More »
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 »
