Coffee Science for CoffeePreneurs by CoffeeMind

In this episode, Morten Münchow talks with Morten Wennersgaard, co-founder of Nordic Approach, about how cupping methods evolve from trading desks to lab calibration to consumer-facing storytelling. They cover: Using the 2004 SCA 100-point form and Cup of Excellence protocols in procurement Supplementing scores with complexity, intensity & core flavor categories Aligning internal teams through...

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...

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.

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...

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 to Lead author Christina J. Birke Rune Senior researcher Davide Giacalone Sensory Scientist and initiator of the project  Ida Steen Coffee expert Morten Mün...

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-pr...

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...

In this episode we get Wender Bredies feedback on the CoffeeScience Methodology podcast episode series. Wender is the supervisor of our Industrial PhD project with Ida Steen as executing scientist and we are really honoured to have Wender as a daily guide all things sensory science! I'm so excited to be able to share Wenders deep thinking and wast experience and knowledge with our audience. W...

In this episode I'm talking to no other than Peter Giuliano who is the Executive Director at Coffee Science Foundation which is an organization planning, organizing and executing research projects in coffee with relevance to SCA's resarch strategy. I was quite involve in both the education and research part of the SCAE and SCAA merger in 2016 but I lost a bit connection to it all in the...

In this episode we are starting a new episode series about a special kind of CoffeePreneurs which is inventors of new roasting equipment. Even though that particular field is extremely technical and involves a lot of industrial-type thinking it is clear that people succeeding with this is as passionate as any green coffee producer, importer, roaster, barista and consumer! I met with Jonas at Frede...

Today I had the pleasure to talk to Tim about the Coffee Science methodology podcast series. I have known Tim since 2004 and we have met often over many years at different events and coffee projects and the integrity of his mind and the drived business is a continous inspiration from a coffee quality, business, project/vision management and scientific perspective. Hopefully you find inspiration in...

Samo Smrke is a well know scientist and educator in the specialty coffee business and in this episode he offers his perspective on coffee science and education and gives feedback on the coffee science methodology podcast series. This episode is also available with video on YouTube: https://youtu.be/3PCDbFH_GLQ

In this podcast episode Andrew Tolley comments on the Coffee Science methodology podcast series and offers his perspective on science and education in the coffee community Episode also available with video on: https://youtu.be/U1S0bSbfHdw Andrew's profile on Knowledge Hub: https://coffeeknowledgehub.com/en/member/5f0ed078ed8093314d29794c

In this episode we will look deeper at Bayesianism which is the direction in research design handling the problem of verification and falsification is a really elegant model using probability theory. I'm explaining it using the example of a green coffee experiment.

The term 'Subjectivity' is actually a bit problem when it comes to describing sensory methodology but it can be solved.

Some calculations that shows the fundamental problems of using the SCA Cupping Form as an objective parameter estimate of 'quality'.

In this episode we will go all the way back to Plato to discuss what a good theory looks like if it is to serve a community and not mislead

In this episode Occam's razor is introduced which is an important foundation for a good theory and examples of where this is not applied correctly is explained

In this episode I zoom in on Empiricism and Critical Rationalism which I consider the most useful foundation for the concept 'objectivity'

This is the first episode of a series going through theory of science and research design to support the global coffee community with solid ground when building theories and practices for education, product development and quality control. This is a pretty long and deep series of podcast and only the most patient and eager listener will stay through it all and reap the fruits of their patience. We...

The Midway Temperature Point has been spreading as a concept the last couple of years and as far as I know I came up with the concept (as I mention it is so simple that it might have been 'invented' by others without me knowing it) for a specific purpose and I see it used outside this purpose which I think is misleading. This podcast sheds light of where I think the concept came from and...

Ida Steen, who created CoffeeMind's Flavour wheel, is interviewed by Morten Münchow about the creation process and how it CoffeeMind's flavour wheel differs from the other coffee flavour wheels out there. CoffeeMind's unique approach to education and research and how to combine the two is perfectly illustrated by the creation process Ida has been through to create the new wheel

(also available on youtube with video ) In this first episode Morten Münchow fleshes out CoffeeMind's concept of CoffeePreneuship by explaining how he got into the coffee business as an entrepreneur. Future episodes will be hands on and techical so this first episode sets the tone for working across purpose (why) and content (what) of a coffee startup and how the company identity and technica...