Coffee Science for CoffeePreneurs by CoffeeMind
Episodes
Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach
24 Apr 2025
Contributed by Lukas
In this episode, Morten Münchow talks with Morten Wennersgaard, co-founder of Nordic Approach, about how cupping methods evolve from trading desks to...
Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model
24 Jun 2024
Contributed by Lukas
Welcome to this episode of Coffee Science for CoffeePreneurs! In today's episode, we delve into an essential concept that has been overlooked in ...
IKAWA: Interview with Andrew Stordy
04 Mar 2024
Contributed by Lukas
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 Andr...
New scientific paper: Passion and Profit in Coffee Roastery Business Models
29 Sep 2023
Contributed by Lukas
In this episode, Morten interviews Kristina Vaarst Andersen, the senior author of our recent paper co-published in CoffeeMind. It is a paper covering ...
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
18 May 2023
Contributed by Lukas
In this webinar 4 of the scientists behind the surprising findings in the research project "Acids in brewed coffees: Chemical composition and sen...
Why Individual Organic Acids in Coffee are irrelevant
22 Mar 2023
Contributed by Lukas
Since 2014 we have been skeptical about the inclusion of teaching, training, and testing coffee professional in individual organic acids. This episode...
Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
06 Jan 2023
Contributed by Lukas
As a consultant and trainer, I’m constantly confronted with the concept of Rate of Rise as a superior reference point for improving roast profiles. ...
Aillio Bullet: Interview with the inventor Jonas Lillie
17 Jun 2022
Contributed by Lukas
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 ...
Coffee Science methodology Episode 12: Peter Giulianos's feedback
17 Jun 2022
Contributed by Lukas
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 p...
Coffee Science methodology Episode 11: Wender Bredie's feedback
17 Jun 2022
Contributed by Lukas
In this episode we get Wender Bredies feedback on the CoffeeScience Methodology podcast episode series. Wender is the supervisor of our Industrial PhD...
Coffee Science methodology Episode 10: Tim Wendelboe's feedback
08 Apr 2022
Contributed by Lukas
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 ma...
Coffee Science methodology Episode 9: Andrew Tolley's feedback
06 Mar 2022
Contributed by Lukas
In this podcast episode Andrew Tolley comments on the Coffee Science methodology podcast series and offers his perspective on science and education in...
Coffee Science methodology Episode 8: Samo Smrke's feedback
06 Mar 2022
Contributed by Lukas
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 ...
Coffee Science methodology Episode 7: The SCA Cupping form
10 Feb 2022
Contributed by Lukas
Some calculations that shows the fundamental problems of using the SCA Cupping Form as an objective parameter estimate of 'quality'.
Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity'
10 Feb 2022
Contributed by Lukas
The term 'Subjectivity' is actually a bit problem when it comes to describing sensory methodology but it can be solved.
Coffee Science methodology Episode 5: Statistics
10 Feb 2022
Contributed by Lukas
In this episode we will look deeper at Bayesianism which is the direction in research design handling the problem of verification and falsification is...
Coffee science methodology Episode 3: Simplicity with Occam's razor
04 Feb 2022
Contributed by Lukas
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 correctl...
Coffee science methodology Episode 4: Empiricism and Critical Rationalism
04 Feb 2022
Contributed by Lukas
In this episode I zoom in on Empiricism and Critical Rationalism which I consider the most useful foundation for the concept 'objectivity'
Coffee science methodology Episode 2: Out of the cave with Plato
04 Feb 2022
Contributed by Lukas
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
Coffee Science methodology Episode 1: The vision
03 Feb 2022
Contributed by Lukas
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 whe...
Temperature Midway Point
23 Dec 2021
Contributed by Lukas
The Midway Temperature Point has been spreading as a concept the last couple of years and as far as I know I came up with the concept (as I mention it...
CoffeeMind's new Flavour Wheel
14 Dec 2021
Contributed by Lukas
Ida Steen, who created CoffeeMind's Flavour wheel, is interviewed by Morten Münchow about the creation process and how it CoffeeMind's flav...
CoffeePreneurship by CoffeeMind
05 Dec 2021
Contributed by Lukas
(also available on youtube with video)In this first episode Morten Münchow fleshes out CoffeeMind's concept of CoffeePreneuship by explaining ho...