Understanding the Phenomenon of First Crack in Coffee Roasting

The guest in this episode is Mr. Morten Munchow who is an old coffee friend of mine. Morten is a scientist and runs the company Coffee Mind. Morten and his colleague Ida Steen have been doing a lot of interesting research within the coffee world, mainly focusing on coffee roasting and the sensory evaluation of coffee. They also provide training for both coffee professionals and other people who are interested in coffee roasting and sensory training.  

I love speaking with Morten as he always strive to educate people based on known facts rather than assumptions and theories. He is always very good at talking about complex subjects but making them simple and understandable for people who are not scientists.  

Join me in this episode as we discuss some of his research on coffee roasting, the importance of using quality ingredients, and why you must measure roast colour if you are a coffee roaster.