Coffee Science for CoffeePreneurs by CoffeeMind

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Apr 8, 2022 • 1h 11min

Coffee Science methodology Episode 10: Tim Wendelboe's feedback

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 how we talk about current state of affairs in the business, education systems and scientific approaches to coffee and how we see this into the future.If you want to learn more about Tim I think his Podcast is a great way to go:https://timwendelboe.podbean.com/And obviously his website: https://timwendelboe.no/And Instagram: https://www.instagram.com/timwendelboe/
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Mar 6, 2022 • 1h 18min

Coffee Science methodology Episode 8: Samo Smrke's feedback

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
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Mar 6, 2022 • 1h 33min

Coffee Science methodology Episode 9: Andrew Tolley's feedback

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 communityEpisode also available with video on: https://youtu.be/U1S0bSbfHdwAndrew's profile on Knowledge Hub: https://coffeeknowledgehub.com/en/member/5f0ed078ed8093314d29794c
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Feb 10, 2022 • 17min

Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity'

The term 'Subjectivity' is actually a bit problem when it comes to describing sensory methodology but it can be solved.
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Feb 10, 2022 • 20min

Coffee Science methodology Episode 7: The SCA Cupping form

The discussion dives into the limitations of the SCA Cupping Form, highlighting how it fails to reflect real consumer preferences. The hosts propose a new methodology aimed at capturing a wider range of flavor intensities. They critique existing sensory analysis practices, emphasizing the importance of panel size and accurate scoring. The conversation also sheds light on the challenges within sensory science and how misconceptions about coffee processing can mislead evaluations of quality.
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Feb 10, 2022 • 27min

Coffee Science methodology Episode 5: Statistics

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.
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Feb 4, 2022 • 30min

Coffee science methodology Episode 4: Empiricism and Critical Rationalism

In this episode I zoom in on Empiricism and Critical Rationalism which I consider the most useful foundation for the concept 'objectivity'
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Feb 4, 2022 • 12min

Coffee science methodology Episode 2: Out of the cave with Plato

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
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Feb 4, 2022 • 11min

Coffee science methodology Episode 3: Simplicity with Occam's razor

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
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Feb 3, 2022 • 1h 1min

Coffee Science methodology Episode 1: The vision

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 will provide some very specific guidelines and also be completely honest when going through all the theories in roasting and sensory education that we find both wrong and misleading. 

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