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Coffee Science for CoffeePreneurs by CoffeeMind
Morten
23 episodes
6 months ago
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. They cover: Using the 2004 SCA 100-point form and Cup of Excellence protocols in procurementSupplementing scores with complexity, intensity & core flavor categoriesAligning internal teams through rapid panel calibration exercisesTranslating lab data into clear, engaging descriptors for roaster...
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All content for Coffee Science for CoffeePreneurs by CoffeeMind is the property of Morten and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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. They cover: Using the 2004 SCA 100-point form and Cup of Excellence protocols in procurementSupplementing scores with complexity, intensity & core flavor categoriesAligning internal teams through rapid panel calibration exercisesTranslating lab data into clear, engaging descriptors for roaster...
Show more...
Food
Arts,
Business,
Entrepreneurship,
Science,
Life Sciences
https://is1-ssl.mzstatic.com/image/thumb/Podcasts221/v4/d5/74/8b/d5748b48-f7f2-f97e-7de3-fb14a27f0af2/mza_8878771186035415551.jpg/600x600bb.jpg
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Coffee Science for CoffeePreneurs by CoffeeMind
1 hour 25 minutes
2 years ago
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 toLead author Christina J. Birke RuneSenior researcher Davide GiacaloneSensory Scientist and initiator of the project Ida SteenCoffee expert Morten MünchowAs they discuss the the findings and answers questions from the community.Don't miss out on the offer bundle...
Coffee Science for CoffeePreneurs by CoffeeMind
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. They cover: Using the 2004 SCA 100-point form and Cup of Excellence protocols in procurementSupplementing scores with complexity, intensity & core flavor categoriesAligning internal teams through rapid panel calibration exercisesTranslating lab data into clear, engaging descriptors for roaster...