Om 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
📻 Siste episoder av Coffee Science for CoffeePreneurs by CoffeeMind
Her er de nyeste episodene tilgjengelige via RSS-feeden:
Laster episoder...
📱 Slik abonnerer du på Coffee Science for CoffeePreneurs by CoffeeMind
Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach (01:00:40)
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...
Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model (01:15:49)
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, rese...
IKAWA: Interview with Andrew Stordy (01:12:53)
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...
New scientific paper: Passion and Profit in Coffee Roastery Business Models (00:29:53)
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...
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold (01:25:29)
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...
Why Individual Organic Acids in Coffee are irrelevant (00:27:22)
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...
Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting (00:43:46)
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...
Coffee Science methodology Episode 12: Peter Giulianos's feedback (01:31:20)
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 ...
Aillio Bullet: Interview with the inventor Jonas Lillie (01:06:10)
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 i...
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...
Coffee Science methodology Episode 10: Tim Wendelboe's feedback (01:11:23)
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 a...
Coffee Science methodology Episode 9: Andrew Tolley's feedback (01:33:25)
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 v...
Coffee Science methodology Episode 8: Samo Smrke's feedback (01:17:50)
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...
Coffee Science methodology Episode 7: The SCA Cupping form (00:20:23)
Some calculations that shows the fundamental problems of using the SCA Cupping Form as an objective parameter estimate of 'quality'.
Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity' (00:16:34)
The term 'Subjectivity' is actually a bit problem when it comes to describing sensory methodology but it can be solved.
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. ...
Coffee science methodology Episode 4: Empiricism and Critical Rationalism (00:29:58)
In this episode I zoom in on Empiricism and Critical Rationalism which I consider the most useful foundation for the concept 'objectivity'
Coffee science methodology Episode 3: Simplicity with Occam's razor (00:11:20)
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
Coffee science methodology Episode 2: Out of the cave with Plato (00:11:57)
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
Coffee Science methodology Episode 1: The vision (01:00:36)
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, p...
Temperature Midway Point (00:08:44)
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' b...
CoffeeMind's new Flavour Wheel (00:43:41)
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 th...
CoffeePreneurship by CoffeeMind (00:50:35)
(also available on youtube with video)In this first episode Morten Münchow fleshes out CoffeeMind's concept of CoffeePreneuship by explaining how he got into the coffee business as an entrepreneur.Fut...
Side 1 av 1
Coffee Science for CoffeePreneurs by CoffeeMind - Gratis RSS Feed for Norsk Podcast | OpenPodMe | OpenPodMe - Åpen RSS for Norske Podcaster