Stop following somebody else’s curves!!!
Become your own roast profile modulation wizard and sensory judge with our two e-learning courses offered with huge discount here
From Morten Münchow and Ida Steen CoffeeMind Academy, Copenhagen
RE: Your simple and clear learning journey as a coffee roaster
Dear Coffee Friend,
It’s a FACT – most coffee roasters are really confused when it comes to being certain about what is important – and what is not – when they try to control their roaster (=design roast profiles) and tries to form and trust their own opinion about the outcome of these experiments. Should you focus on curve shape analysis or trust your own sensory evaluations?
How ‘should’ it taste and how to confidently approach customers with your coffees at all? Have you been wasting a lot of time throwing out batches just because the curve looks wrong? Do you want to design your own roast profiles with complete confidence and certainty using simple scientific principles but don’t know where to start? And have you always thought about such clarification as an expensive investment involving expensive full-day courses and travel?
With our online e-learning courses this is not the case!
..makes it easy for you to feel that you are in total control so you can design your own roast profile using simple scientific principles.
It takes as a foundation the fundamental thermodynamics of your particular machine in a small little exercise that makes it as easy to create predictable roast profiles as playing the first few rounds of Angry Birds!
Claim your access now and we’ll get you started with the Coffee Roasting Design Basics immediately.
Sensory Basics is a fun and engaging online sensory course. It makes it easy for you to get a birds eye perspective of what sensory evaluation and training is so that you can become the coffee expert of your dreams in no time.
It is full of practical insigths with a lot of theory and practical excercises to illustrate the theory. No non-sense and fluffy theory here but only practical and actionable stuff!
Claim your access now and we’ll get you started with the Sensory Basics course immediately.
Normal Price: €205
Offer Price: Just €50
Yes… for about the price of a few bags of coffee, you can get access to a frameworkthat took us 25+ years to clarify through practical experience and scientific research!
To get Cutting Edge Coffee Roasting and Sensory Skills Expertise In less than 1 day for only EUR 50
“Design your own roast profiles and understand all the why’s and how’s about it.
Lear this wihout wasting Time and Money In The Process In As Little As 1 Day”
The short cut to success with coffee roasting
every startup coffee roaster needs (which is also a relieving clarification for experienced roasters who are often confused by all the conflicting claims and methods they have been exposed to for years).
Everything you need
for understanding roast profiling and Sensory Evaluation in one place as well as the science behind.
The absolute best way to aquire the basis for a critical eye
The absolute best way to aquire the basis for a for sense and non-sense (pseudo science, bro-science, ‘good stories’ that are just not true) in coffee roasting and sensory education every startup coffee roaster needs to not get caught in fruitless rabbitholes!
Makes it step-by-step simple
Makes it step-by-step simple for you to get the basis to feel like and be percieved as a skilled coffee roasting expert in no time.
Helps you understand
Helps you understand exactly how to create a minimalistic and well documented model for Customer Segmentation, Product Development and Quality Control.
Answers the question
Answers the question “Which roast parameters and which experiments should I do to get the best out of me green coffee” once and for all.
Gives you the keys
Gives you the keys to become a respected and self secure coffee roaster without the headaches.
Are you frustrated with all the anecdotal and conflicting approaches to Coffee Roasting and Sensory Evaluation?
We can give you a simple and scientific model for how to use Roast Profiling and Sensory Evaluation in Product Development and Quality control! In less than a day – which is today – no travel required!
What Others Are Saying About This Training
Recommendations from Google reviews
These two courses covering the CoffeeMind approach to roasting and sensory skills learning covers the basics in a deep no-nonsense level you have not seen before. We only cover relevant, proven and practically actionable concepts and theories aimed at you customer strategy. No pointless rabbit holes or other time wasters as illustrated on the below picture that captures the essense of our proprietary competency road map for how we help Startup Roasters to success.
The two e-learning courses you can get at a huge discount here are the following, which covers coveres the Control, Experimentation and Evaluation step:
We making this incredible offer because we have seen so many confused beginners and even a lot of coffee roasting experts who are chasing ghosts while trying to understand the core of coffee roasting. We just want to reach out to help our community to get a simpler and clearer foundation with less confusion so we want this e-learning course to reach the outer edges of our community!
We have found that our approach is suitable for both beginners and experts as both audiences finds the simplicity refreshing and clarifying.
All you need to do is register and you can get started right away (even if it’s 2:00 a.m. in the morning wherever you are in the world
Thats pretty much everything.… If you want to quicky get clear on the basics on how to create delicious coffees without wasting your precious time going through all the trial and error, this extremely affordable e-learning courses + bonuses is your shortcut to success!
Morten Müynchow and Ida Steen
P.S. Don’t forget all the bonuses you get that you can’t find elsewhere and is only available for a short time. So act now to make sure to also get all the bonus goodies 🙂
About The Creators
Ida Steen, CoffeeMind Academy, Copenhagen
SCA Sensory courses and Sensory performance
Sensory Scientist and trainer
In order to develop the sensory mechanisms of coffee, I undertake further investigation for the industry interested in sensory profiling. Based on this, I train professional coffee tasters in order to have an expert panel specialized in coffee to be used in future studies.
As I have always been interested in the world of gastronomy, it seemed natural to me to study Gastronomy and Health at the University of Copenhagen. After graduating in September 2014 I gained employment as a sensory scientist in CoffeeMind.
During my studies I started a sensory project about coffee in cooperation with Morten, and for the first time I began to understand the amazing world of coffee. Coffee was something that I decided I wanted to develop a deeper understanding of, and therefore I chose to write my master’s thesis about it. I investigated how the serving temperature influences the sensory experience of a cup of coffee. This was the beginning of my increasing interest in coffee.
Morten Münchow, CoffeeMind Academy, Copenhagen
MA in Biology and Philosophy
SCA coffee roasting courses & consultancy
Coffee roasting expert and scientist
I have regularly consulted with a variety of different sized roasteries around the world, including several times in South Korea, United Kingdom, South Africa, Nicaragua, Bolivia, Iceland, Sweden, Greece, Italy, Switzerland, Austria, Singapore, Kuwait and Denmark.
I have conducted research on cappuccino foam chemistry, roast defect, water quality, processing methods, starter cultures, sensory science, roasting defect, behavioral economics of consumer preferences, focus groups, roast degree preferences.
As a trainer, consultant and researcher, I am always interested in having a chat, or answering any possible questions that you may have, so please feel free to contact me any time!