22 episodes
Coffee Science for CoffeePreneurs by CoffeeMind Morten
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This podcast is our playground for discussing how Coffeepreneurs can leverage scientific methods to lead successful businesses which enriches the lives of everybody involved inside and outside the business.When running a business you have a committed purpose. You need to spend your time where it matters for yourself in order to lubricate your organization to deliver the best products to your audience. If you spend time on something that slows you down or misleads you it is precious time wasted. Unfortunately the global coffee roasting education tradition is a big patchwork with more focus on storytelling than scientific simplicity. In CoffeeMind we live and breathe scientific simplicity and the founder, Morten Münchow, has a masters degree in theory of science and more than 5 years of experience teaching research design and statistics at the University of Copenhagen. CoffeeMind's approach to coffee science and sensory science builds on this solid foundation of theory of science and research design in everything we do and we focus on simple and actionable models for skills improvement in product development and quality control.This podcast for our audience who sets aside the time to hang out with us to understand our scientific approach at a deeper level and who intuitively understands that spending this extra time on understanding methodology is rewarded by you making better decisions which make you a better servant for your audience with less time wasted on things that does not matter neither to you nor your audience. We will take you behind the scene on all of the why's and how's of our scientific projects and business practices so that you can implement our way of thinking in your own organization
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Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model
Welcome to this episode of Coffee Science for CoffeePreneurs! In today's episode, we delve into an essential concept that has been overlooked in our previous discussions on the theory of science, research design, and statistics— the "Evidence Hierarchy." I’m Morten Münchow, and I’m excited to explore how this model can transform our education systems and collaborations with research institutions in the specialty coffee business.HighlightsIntroduction to Evidence Hierarchy: Understand the rela...
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IKAWA: Interview with Andrew Stordy
I metup with Andrew Stordy at their new office in London to see their new factory, plan our upcoming collaboration but primarily to sit down with Andrew and interview him about the IKAWA technology and business history.
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New scientific paper: Passion and Profit in Coffee Roastery Business Models
In this episode, Morten interviews Kristina Vaarst Andersen, the senior author of our recent paper co-published in CoffeeMind. It is a paper covering the interpretation of the data we collected in a research project investigating the dynamics of business models of coffee roasteries. We started this project around eight years ago, and despite struggling with collecting enough data, we have finally gotten an excellent paper written up and published. Unfortunately, Morten did not set the microph...
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Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
In this webinar 4 of the scientists behind the surprising findings in the research project "Acids in brewed coffees: Chemical composition and sensory threshold" present and discuss the results with CoffeeMind's community.Listen toLead author Christina J. Birke RuneSenior researcher Davide GiacaloneSensory Scientist and initiator of the project Ida SteenCoffee expert Morten MünchowAs they discuss the the findings and answers questions from the community.Don't miss out on the offer bundle...
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Why Individual Organic Acids in Coffee are irrelevant
Since 2014 we have been skeptical about the inclusion of teaching, training, and testing coffee professional in individual organic acids. This episode is the story behind how we explored this question and clarified the issue in a scientific project proving this irrelevance in sensory education systems.Ida Steens 4-week sensory training kit: https://coffee-mind.com/product/sensory-training-kit-program/ use the coupon code "podcast" and get the following bonuses for free together with the ...
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Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
As a consultant and trainer, I’m constantly confronted with the concept of Rate of Rise as a superior reference point for improving roast profiles. With our scientific background and strong commitment to only use concepts that are explicitly helpful for coffee roasters to create successful products for customers we have to speak up about the misleading nature of how Rate of Rise often is obsessed by by students all over the world. It is the single most discussed concept that I have to handle ...