Coffee Science for CoffeePreneurs by CoffeeMind
A Food podcast by Morten
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IKAWA: Interview with Andrew Stordy
Published: March 4, 2024New scientific paper: Passion and Profit in Coffee Roastery Business Models
Published: September 29, 2023Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
Published: May 18, 2023Why Individual Organic Acids in Coffee are irrelevant
Published: March 22, 2023Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting
Published: January 6, 2023Aillio Bullet: Interview with the inventor Jonas Lillie
Published: June 17, 2022Coffee Science methodology Episode 12: Peter Giulianos's feedback
Published: June 17, 2022Coffee Science methodology Episode 11: Wender Bredie's feedback
Published: June 17, 2022Coffee Science methodology Episode 10: Tim Wendelboe's feedback
Published: April 8, 2022Coffee Science methodology Episode 9: Andrew Tolley's feedback
Published: March 6, 2022