Coffee Science for CoffeePreneurs by CoffeeMind

Morten
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

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    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 Hierarchy." I’m Morten Münchow, and I’m excited to explore how this model can transform our education systems and collaborations with research institutions in the specialty coffee business. Highlights Introduction to Evidence Hierarchy: Understand the relationship between expert experience, observation, and scientific scrutiny. Discover how applying this model correctly can revolutionize our approach to coffee education and research.   World of Coffee Seminars: If you're attending the World of Coffee event in Copenhagen in June 2024, don't miss our free seminars in Room 6, Hall B. Topics include "How to Start a Roastery," "Cupping Form Confusion," "Rate of Rise Irrelevance," and "Improving Sensory Skills." If you can't make it in person, tune in to our live stream or catch the recorded sessions on our YouTube channel.   Expert Opinions vs. Scientific Research: Learn why the current reliance on expert opinions in coffee education is problematic and how transitioning to a more evidence-based approach can benefit the community. Case Studies and Research: We discuss our own research, including the controversial topic of organic acids in coffee tasting and the Rate of Rise theory in roasting. Discover the gaps between anecdotal evidence and scientific validation and why it’s crucial to address these issues. Challenges in Coffee Science: Explore the barriers to collaboration between the specialty coffee business and universities, and how bureaucracy and politics hinder scientific progress in our community. Call for Collaboration: We invite educators and researchers to join us in a critical, open dialogue about the state of scientific methodology in the global coffee education community. Let's push for progress and refine our knowledge and practices. Show Notes and Links: UC Davis article: Acids in coffee: A review of sensory measurements and meta-analysis of chemical compositionSCA’s article about UC Davis’ work: Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical CompositionCoffeeMind’s article: Acids in brewed coffees: Chemical composition and sensory thresholdCreativity and commerce: a shifting balance for specialty foods and beveragesKat Melheim’s (roasterkat) Instagram post ”Same coffee roasted four (very similar) ways.”Comparison of Chemical Compounds and Their Influence on The Taste of Coffee Depending on Green Beans Storage Conditions“Quality does not sell itself”: Divergence between “objective” product quality and preference for coffee in naïve consumers. British Food Journal and also summarized by Morten at ReCo in Gothenburg in 2015 in this YouTube VideoBy recognizing and applying the evidence hierarchy, we can better navigate the complex landscape of expert claims and scientific evidence, ultimately improving our educational systems and collaborative efforts in the coffee community. Join us in this insightful episode to become part of this transformative dialogue.

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    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 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

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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

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