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RESEARCH

CoffeeMind has been working with scientific exploration of coffee since 2003

Since 2011 we have worked most intensely on coffee roasting and sensory science even though we are also doing projects on behavioral economics, business model innovation (for coffee roasteries), green coffee fermentation and fertilization, brewing, and coffee chemistry.

Since 2013 Morten Münchow has been part time employed on behalf of SCA at Department of Food Science as external lecturer to create coffee research for the Specialty Coffee Community.

Ida Steen started her industrial PhD in 2015 in Sensory Learning with the intention to improve the way sensory skills are trained for the benefit of the community and particularly the education and certification systems.

Jesper Alstrup is working specifically to integrate CoffeeMind’s two strong pillars of roasting and sensory in his work with sensory evaluation of roast profile modulations

SCIENTIFIC PAPERS

- see below:

SCIENTIFIC PAPERS

29Aug 18
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

The demand for high quality and specialty coffee is increasing worldwide. In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical characterization of common roasting defects in coffee, and to investigate their potential relevance for consumers’ acceptance of coffee. To this end, six time-temperature roasting profiles based on a single…

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29Aug 18
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31 °C to 62 °C. Coffee samples were analysed by dynamic headspace sampling gas chromatography–mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van’t Hoff principle and…

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29Aug 18
“Quality does not sell itself”: Divergence between “objective” product quality and preference for coffee in naïve consumers

Purpose Food quality is a multi-dimensional concept comprising both objective and subjective components. Quality as defined from an industry perspective usually relies on different instrumental assessment and on ratings of “experts” which may not necessarily align with consumers’ perception of quality. The purpose of this paper is to deal with consumers perceptions of intrinsic quality in coffee from a sensory scientific and behavioral economic perspective. Design/methodology/approach In a blind taste…

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29Aug 18
Determination of volatile marker compounds of common coffee roast defects

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that they had previously been identified as potent odorants of coffee and were also identified in all coffee brew preparations; the relative abundance of these aroma compounds was then…

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29Aug 18
Steam-frothing of milk for coffee: Evaluation for foam properties using video analysis and feature extraction

A method for evaluation of the foaming properties of steam-frothed milk, based on image analysis (feature extraction) carried out on a video taken immediately after foam formation, was developed. The method was shown to be able to analyse steam-frothed milk made using a conventional espresso machine, such as commonly used by baristas. Samples of milk, processed in a commercial dairy plant, were made with varying fat (0.5%, 0.9%, 1.5%, 2.6%,…

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PROJECTS

Project name SCAE CDS category Subjects
Sensory profiling and consumer survey of different roast degrees Sensory; Roasting Sensory
Sensory aspects and brew chemistry of coffees brewed with Reverse Osmosis, Ion Exchange vs Hard tap water Brewing Sensory; Chemistry
The Influence of Water Temperature on Brewed Coffee Using Instrumental and Sensory Measures Brewing; Sensory Sensory; Chemistry
Starbuck ́s brand effects – distinguishing unconscious ́wanting`and conscious liking in consumers’ choice of coffee brand Sensory Behavioral Econ; Sensory
The effect of roasting, extraction time and temperature on coffee’s ingredients studied using NMR and GC-MS Green Coffee; Roasting; Brewing; Sensory Sensory; Chemistry
Acute effects of light and dark roasted coffee on glucose tolerance: A randomized, controlled cross-over trial in healthy subjects Green Coffee; Roasting Physiology
Determination of the parameter “clean cup” as a flavour descriptor for coffee, based on sensory evaluation of six different roast profiles Roasting; Sensory Sensory; Chemistry
Steam-Frothing of Milk for Coffee: Evaluation for Foam properties using Video Analysis and Feature Extraction Barista Dairy; Visual
Influence of serving temperature of coffee on sensory perception, consumer evaluation and aroma release Sensory; Brewing; Barista Sensory; Chemistry
Will exposure to high quality coffee shift purchasing habits? Sensory Behavioral Econ; Economics
How coffee quality affects the drinking dynamics of high quality oriented customers Sensory Sensory; Behavioral Econ
Optimizing coffee aroma analysis. Coupling dynamic head space and stir-bar-sorptive-extraction (SBSE) and optimum sampling time Green Coffee Chemistry
Aroma chemistry (GC-MS) and liquid analysis (NMR) of Green Coffee Processing (Natural, Pulped Natura and Washed) Green Coffee; Sensory; Roasting Chemistry; Sensory
Lean Startup Methodologies in Specialty Coffee startups Roasting Management
Investigating factors leading to Clogging of the milk system in fully automatic coffee machines Barista Chemistry; Dairy
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