Coffee Science for CoffeePreneurs by CoffeeMind
Morten
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
Episodes
Mentioned books
Apr 24, 2025 • 1h 1min
Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach
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.
Jun 24, 2024 • 1h 16min
Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model
Explore the Evidence Hierarchy in coffee education and research, expert opinions vs. scientific research, case studies on organic acids and Rate of Rise theory. Learn about seminars at the World of Coffee event and the importance of transparency in scientific research.
Mar 4, 2024 • 1h 13min
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.
Sep 29, 2023 • 30min
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 microphones correctly, but hopefully, it is well enough polished in post-production for you to extract the meaning.Please find the paper here (Presse the 'Fulltext' link on the right side of the page):https://orbit.dtu.dk/en/publications/creativity-and-commerce-a-shifting-balance-for-specialty-foods-an
May 18, 2023 • 1h 25min
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Experts Christina J. B. Rune, Davide Giacalone, Ida Steen, and Morten Münchow discuss the surprising findings on acids in brewed coffees. They explore the diverse acidity profiles of coffee, variations in acid content across origins and roasting levels, impact of aroma on perceived acidity, cultural influences on sensory perception, and the relationship between acidity perception and aroma notes in coffee. The discussion emphasizes the importance of sensory science and research-driven understanding in coffee education.
Mar 22, 2023 • 27min
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 above training kit: Sensory Basics e-learning course (value €30)CoffeeMind's collected papers (value €100)Acids in brewed coffees: Chemical composition and sensory threshold: https://doi.org/10.1016/j.crfs.2023.100485Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters: https://doi.org/10.1111/joss.12819
Jan 6, 2023 • 44min
Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
Challenging the obsession with Rate of Rise in coffee roasting, advocating for a simpler approach to flavor optimization. Emphasizing the importance of diversity and experimentation in roasting education, aligning with Pangborn's distinctions and promoting a gold standard of product development.
Jun 17, 2022 • 1h 6min
Aillio Bullet: Interview with the inventor Jonas Lillie
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 Frederiksberg in Copenhagen to sit down and have a chat about his life, early days of making the prototype of the machine as well as the technicalities that makes this roaster special. Also we talked about general coffee roasting theory as well as what can be expected from their upcoming launch of the AiO.
Jun 17, 2022 • 1h 31min
Coffee Science methodology Episode 12: Peter Giulianos's feedback
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 chaos. Reconnecting with Peter was such a blast for me in this episode and the dialogue with him was a great inspiration and a comment to our Coffee Science podcast series. Even though I had high expectations for the level of the conversation it really exceeded what I expected and I hope everybody with an interest in Sensory Methodology will find this inspiring and clarifying as well as giving a direction for future research, education and standards for sensory evaluation and education in the global coffee community.
Jun 17, 2022 • 1h 21min
Coffee Science methodology Episode 11: Wender Bredie's feedback
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. Wender is such an amazing person both as a sciencetist, scientific entrepreneur, organiser and community caregiver which I hope is obvious throughout this podcast episode. Enjoy :-)
