Coffee Science for CoffeePreneurs by CoffeeMind

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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

Recent Episodes
  • Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach
    Apr 24, 2025 – 01:00:40
  • Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model
    Jun 24, 2024 – 01:15:49
  • IKAWA: Interview with Andrew Stordy
    Mar 4, 2024 – 01:12:53
  • New scientific paper: Passion and Profit in Coffee Roastery Business Models
    Sep 29, 2023 – 29:53
  • Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
    May 18, 2023 – 01:25:29
  • Why Individual Organic Acids in Coffee are irrelevant
    Mar 23, 2023 – 27:22
  • Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
    Jan 6, 2023 – 43:46
  • Aillio Bullet: Interview with the inventor Jonas Lillie
    Jun 17, 2022 – 01:06:10
  • Coffee Science methodology Episode 12: Peter Giulianos's feedback
    Jun 17, 2022 – 01:31:20
  • Coffee Science methodology Episode 11: Wender Bredie's feedback
    Jun 17, 2022 – 01:20:38
  • Coffee Science methodology Episode 10: Tim Wendelboe's feedback
    Apr 8, 2022 – 01:11:23
  • Coffee Science methodology Episode 9: Andrew Tolley's feedback
    Mar 6, 2022 – 01:33:25
  • Coffee Science methodology Episode 8: Samo Smrke's feedback
    Mar 6, 2022 – 01:17:50
  • Coffee Science methodology Episode 7: The SCA Cupping form
    Feb 10, 2022 – 20:23
  • Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity'
    Feb 10, 2022 – 16:34
  • Coffee Science methodology Episode 5: Statistics
    Feb 10, 2022 – 27:06
  • Coffee science methodology Episode 4: Empiricism and Critical Rationalism
    Feb 4, 2022 – 29:58
  • Coffee science methodology Episode 3: Simplicity with Occam's razor
    Feb 4, 2022 – 11:20
  • Coffee science methodology Episode 2: Out of the cave with Plato
    Feb 4, 2022 – 11:57
  • Coffee Science methodology Episode 1: The vision
    Feb 3, 2022 – 01:00:36
  • Temperature Midway Point
    Dec 23, 2021 – 08:44
  • CoffeeMind's new Flavour Wheel
    Dec 14, 2021 – 43:41
  • CoffeePreneurship by CoffeeMind
    Dec 5, 2021 – 50:35
Recent Reviews
  • DJ Funk Ambassador
    Relevant , thought provoking, educational…
    I love this podcast. I am a coffeepreneur as defined by the podcast. It has been a great resource recently and a source of information. Really appreciate the scientific take, specially in the confusing area of coffee science. Thanks for all you guys are doing. Its relevant and important.
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