Coffee Science for CoffeePreneurs by CoffeeMind Morten

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.

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

In this webinar 4 of the scientists behind the surprising findings in the research project "Acids in brewed coffees: Chemical composition and sensory threshold" present and discuss the results with CoffeeMind's community.

Listen to
Lead author Christina J. Birke RuneSenior researcher Davide GiacaloneSensory Scientist and initiator of the project  Ida SteenCoffee expert Morten MünchowAs they discuss the the findings and answers questions from the community.

Don't miss out on the offer bundle associated with the event:
https://coffee-mind.com/sp/landing-page-acids/

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

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. With our scientific background and strong commitment to only use concepts that are explicitly helpful for coffee roasters to create successful products for customers we have to speak up about the misleading nature of how Rate of Rise often is obsessed by by students all over the world. It is the single most discussed concept that I have to handle during all my courses and dismantle in my students minds before we can get to the userful concepts that actually makes a difference in their lives and are actionable from a business strategic perspective. The content of this blogpost is the result of discussion this with hundreds and hundreds of students and clients so I think it is relevant and useful to make a separate blogpost about it even though it was also dealt with from many different angles in our podcast series about Coffee Science.  It will show you how our thoughts are not just ‘our opinion’ but deeply embedded in the scientific tradition all the way back to Plato and through the centuries of refinement and improvement of scientific thinking! Where the science podcast series was structured from the point of view of science this article is a good example of how science can be used practically on a single technical subject that has caused quite a lot of confusion. This article is a condensation of the approach I have when the subject of Rate of Rise is discussed during courses and consultancy sessions. To save time and get this subject over with before these sessions we will systematically refer students and clients to this podcast before the event. 
Links
The blogpost Roast profile analysis that explains the concept mathematicallyA deeper dive into CoffeeMind approach to science: podcast series about Coffee ScienceThe scientific article: “The Effect of Roast Development Time Modulations on the Sensory Profile ”. Differential calculusThe sensory data showing even coffee professionals struggling to taste difference between big differences can be seen in this passage in this YouTube webinarIf you want to go through the themodynamic control excercise on your own equipment you can do it with this affordable e-learning program: Roast Profile Design Basics for only €30.Our Roasting defect article (behind paywall): Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perceptionGo deeper in our overall competency roadmap to make startup roasters successful roasteries:  Your Perfect Coffee RoasteryOur free research paper "The Effect of Roast Development Time Modulations on the Sensory Profile "If you want to improve your sensory skills check out Ida's scientifically proven approach released as an e-learning program with supplied sensory kit

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.