Sensory methodology
Why Rate of Rise is a Bad Reference Point for Optimizing Coffee Roasting and what to do instead
Struggling to optimize your coffee roasting process? Do you feel confident about what you do while constantly jiggling the gas while roasting? Join (On-site or Online) renowned coffee expert Morten Münchow during his free lecture during World of Coffee as he reveals the flaws in using rate of rise (RoR) as a reference point for
How to Train Your Sensory Skills
Discover the newly published Research Behind Professional Coffee-tasting Join us for a captivating (FREE) presentation where we unveil the latest research from CoffeeMind’s scientific advancements in coffee tasting. This session is ideal for anyone interested in understanding the intricate science behind coffee sensory analysis, from enthusiasts to professionals. What You’ll Learn: 1. The Essence of
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How to Train Your Sensory Skills
Discover the newly published Research Behind Professional Coffee-tasting Join us for a captivating (FREE) presentation where we unveil the latest research from CoffeeMind’s scientific advancements in coffee tasting. This session is ideal for anyone interested in understanding the intricate science behind coffee sensory analysis, from enthusiasts to professionals. What You’ll Learn: 1. The Evolution of
How to Train Your Sensory Skills Read More »
Why Rate of Rise is a Bad Reference Point for Optimizing Coffee Roasting and what to do instead
Struggling to optimize your coffee roasting process? Do you feel confident about what you do while constantly jiggling the gas while roasting? Join (On-site or Online) renowned coffee expert Morten Münchow during his free lecture during World of Coffee as he reveals the flaws in using rate of rise (RoR) as a reference point for
Organic acids in coffee. Is it relevant at all?
Differentiation and identification of organic acids in coffee education has been a major topic in all established education systems and still is. We have always been really sceptical about it’s relevance and have been carrying out some experiments looking into this, and in this video I explain our findings
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Why is ‘body’ not on the flavour wheel?
We hear the term ‘body’ all the time in the coffee industry. It is one of the core terms used to describe the sensation of a cup of coffee, but why is it nowhere to be found on flavour wheels? The experience of ‘body’ is always present in a cup of coffee, similar to acidity
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The Concept of Quality pt. 2
Coffee quality is an extremely elusive concept, despite the rigorous quality scoring protocol of the Speciality Coffee Association. What is quality really, and to whom? Coffee quality has over many years been evaluated by a strict grading protocol, using expert judges to score the quality of certain product attributes. However, these types of grading protocols
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