Coffee Science for CoffeePreneurs by CoffeeMind

By Morten

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Category: Food

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Subscribers: 7
Reviews: 0
Episodes: 21

Description

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

Episode Date
IKAWA: Interview with Andrew Stordy
Mar 04, 2024
New scientific paper: Passion and Profit in Coffee Roastery Business Models
Sep 29, 2023
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
May 18, 2023
Why Individual Organic Acids in Coffee are irrelevant
Mar 22, 2023
Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
Jan 06, 2023
Coffee Science methodology Episode 11: Wender Bredie's feedback
Jun 17, 2022
Aillio Bullet: Interview with the inventor Jonas Lillie
Jun 17, 2022
Coffee Science methodology Episode 12: Peter Giulianos's feedback
Jun 17, 2022
Coffee Science methodology Episode 10: Tim Wendelboe's feedback
Apr 08, 2022
Coffee Science methodology Episode 8: Samo Smrke's feedback
Mar 06, 2022
Coffee Science methodology Episode 9: Andrew Tolley's feedback
Mar 06, 2022
Coffee Science methodology Episode 5: Statistics
Feb 10, 2022
Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity'
Feb 10, 2022
Coffee Science methodology Episode 7: The SCA Cupping form
Feb 10, 2022
Coffee science methodology Episode 3: Simplicity with Occam's razor
Feb 04, 2022
Coffee science methodology Episode 4: Empiricism and Critical Rationalism
Feb 04, 2022
Coffee science methodology Episode 2: Out of the cave with Plato
Feb 04, 2022
Coffee Science methodology Episode 1: The vision
Feb 03, 2022
Temperature Midway Point
Dec 23, 2021
CoffeeMind's new Flavour Wheel
Dec 14, 2021
CoffeePreneurship by CoffeeMind
Dec 05, 2021