Coffee Science for CoffeePreneurs by CoffeeMind
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
22 episodes
Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model
Welcome to this episode of Coffee Science for CoffeePreneurs! In today's episode, we delve into an essential concept that has been overlooked in our previous discussions on the theory of science, research design, and statistics— the "Evidence H...
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Episode 22
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1:15:49
IKAWA: Interview with Andrew Stordy
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.
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Episode 21
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1:12:53
New scientific paper: Passion and Profit in Coffee Roastery Business Models
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 o...
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Episode 20
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29:53
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
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
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Episode 19
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1:25:29
Why Individual Organic Acids in Coffee are irrelevant
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 pro...
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Episode 18
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27:22
Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
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...
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Episode 17
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43:46
Aillio Bullet: Interview with the inventor Jonas Lillie
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...
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Episode 16
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1:06:10
Coffee Science methodology Episode 12: Peter Giulianos's feedback
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 planning, organizing and executing research projects in coffee with relevance to SCA's resarch strat...
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Episode 15
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1:31:20
Coffee Science methodology Episode 11: Wender Bredie's feedback
In this episode we get Wender Bredies feedback on the CoffeeScience Methodology podcast episode series. Wender is the supervisor of our Industrial PhD project with Ida Steen as executing scientist and we are really honoured to have Wender as a ...
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Episode 14
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1:20:38
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 ...
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Episode 13
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1:11:23
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:
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Episode 12
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1:33:25
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 epi...
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Episode 11
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1:17:50
Coffee Science methodology Episode 7: The SCA Cupping form
Some calculations that shows the fundamental problems of using the SCA Cupping Form as an objective parameter estimate of 'quality'.
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Episode 10
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20:23
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.
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Episode 9
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16:34
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 gre...
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Episode 8
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27:06
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'
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Episode 7
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29:58
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
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Episode 6
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11:20
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
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Episode 5
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11:57
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...
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Episode 4
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1:00:36
Temperature Midway Point
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 is so simple that it might have been 'invented' by others without me knowing it) for a specif...
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Season 1
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Episode 3
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8:44
CoffeeMind's new Flavour Wheel
Ida Steen, who created CoffeeMind's Flavour wheel, is interviewed by Morten Münchow about the creation process and how it CoffeeMind's flavour wheel differs from the other coffee flavour wheels out there.CoffeeMind's unique approach to educ...
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Season 1
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Episode 2
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43:41