Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach
In this episode, Morten Münchow talks with Morten Wennersgaard, co-founder of Nordic Approach, about how cupping methods evolve from trading desks to lab calibration to consumer-facing storytelling. T...
24 Apr 20251h
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 an...
4 Mars 20241h 12min
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 r...
29 Sep 202329min
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 Co...
18 Maj 20231h 25min
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...
22 Mars 202327min
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...
6 Jan 202343min
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...
17 Juni 20221h 20min
