

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 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/

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

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

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.

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.

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.

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'

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

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

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.


