The exhibition offer is a Bundle with 2 Elearning courses with total 6 hours of Video, 30+ quizz’es + certificates + 7 other digital products.
Please see the video above read more below if you want to learn more. Otherwise hit the button above to just jump on the offer!
From Morten Münchow and Ida Steen CoffeeMind Academy, Copenhagen
Subject: 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.
..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.
Every startup coffee roaster needs to gain knowledge and skills as fast as possible with the least amount of wasted time. Experienced coffee roasters needs a brainwash from time wasting community claims. You get it all here.
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 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 for you to get the basis to feel like and be percieved as a skilled coffee roasting expert in no time.
Helps you understand exactly how to create a minimalistic and well documented model for Customer Segmentation, Product Development and Quality Control.
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 to become a respected and self secure coffee roaster without the headaches.
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!
SPC, South Korea 2007
Origin, South Africa 2009
VOL1, Kuwait 2014
2º NORTH COFFEE CO, Singapore 2015
Beans Coffee, Holland 2022
Partisan Café Artisanal, Paris 2022
Normal price €30
Normal price €30
Two E-learning 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.
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!
Ida Steen, CoffeeMind Academy, Copenhagen
PhD Candidate
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.