Tim Wendelboe Podcast Episode 9 - Coffee Scientist Morten Munchow on Coffee Roasting
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Sep 10, 2021 Morten Munchow, a coffee scientist and founder of Coffee Mind, dives deep into the world of coffee roasting. He discusses the importance of quality ingredients and the significance of measuring roast color for crafting perfect brews. Listeners will learn about the pivotal moments in roasting, like the first and second cracks, and why empirical research matters in this art. Morten also shares insights on how roasting techniques can drastically affect flavor, making complex topics accessible to coffee lovers and professionals alike.
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Control Color In Experiments
- Always control and measure roast color when testing other variables.
- If color differs, treat flavor differences as driven by color, not by your manipulated variable.
Color Drives Most Flavor Change
- Roast color explains roughly 80% of flavor differences, so measure it first.
- Ignoring color in experiments often misattributes flavor changes to other variables.
Time-Temperature Kinetics
- Time and temperature together determine reaction kinetics during roasting.
- Higher temperature speeds reactions; longer time at lower temperature can reach similar color.