Coffee Science for CoffeePreneurs by CoffeeMind Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach
Apr 24, 2025
In this insightful discussion, Morten Wennersgaard, co-founder of Nordic Approach, shares his extensive expertise in coffee procurement and quality assessment. He dives into the evolution of cupping methods from trade to consumer engagement. Morten highlights the critical role of the SCA 100-point form and Cup of Excellence protocols in sourcing. He also discusses how to translate lab data into compelling descriptions for roasters and enthusiasts, while emphasizing the importance of training teams to ensure consistency in flavor communication.
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Morten's Coffee Journey Begins
- Morten Wennersgaard's coffee journey began with music and food before fully diving into coffee around 2000.
- His first eye-opening coffee experiences were with single-origin and African coffees that revealed surprising complexity.
Scoring Coffee Backwards
- Quality scores are often used backwards, where tasters have expectations and work scores to fit.
- The final score is sometimes justified by descriptors rather than purely derived from them.
Quality Differences in Scores
- Coffees scoring 80-84 points generally have basic cleanliness and sweetness but lack distinct character.
- Above 84 points, coffees show more unique and present flavor attributes that set them apart.