IKAWA: Interview with Andrew Stordy

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 roasters and end-consumersA preview of Nordic Approach’s 2025 Autumn Cupping eventWhether you’re a coffee buyer, Q Grader, roaster, or enthusiast, you’ll discover practical insights on making sensory data work at every level of the coffee supply chain.

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.HighlightsIntroduction 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.

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 and business history.

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 research project investigating the dynamics of business models of coffee roasteries. We started this project around eight years ago, and despite struggling with collecting enough data, we have finally gotten an excellent paper written up and published. Unfortunately, Morten did not set the microphones correctly, but hopefully, it is well enough polished in post-production for you to extract the meaning.Please find the paper here (Presse the 'Fulltext' link on the right side of the page):https://orbit.dtu.dk/en/publications/creativity-and-commerce-a-shifting-balance-for-specialty-foods-an

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 associated with the event:https://coffee-mind.com/sp/landing-page-acids/

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 and clarified the issue in a scientific project proving this irrelevance in sensory education systems.Ida Steens 4-week sensory training kit: https://coffee-mind.com/product/sensory-training-kit-program/ use the coupon code "podcast" and get the following bonuses for free together with the above training kit: Sensory Basics e-learning course (value €30)CoffeeMind's collected papers (value €100)Acids in brewed coffees: Chemical composition and sensory threshold: https://doi.org/10.1016/j.crfs.2023.100485Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters: https://doi.org/10.1111/joss.12819

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. LinksThe 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

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 coffee with relevance to SCA's resarch strategy.I was quite involve in both the education and research part of the SCAE and SCAA merger in 2016 but I lost a bit connection to it all in the chaos. Reconnecting with Peter was such a blast for me in this episode and the dialogue with him was a great inspiration and a comment to our Coffee Science podcast series. Even though I had high expectations for the level of the conversation it really exceeded what I expected and I hope everybody with an interest in Sensory Methodology will find this inspiring and clarifying as well as giving a direction for future research, education and standards for sensory evaluation and education in the global coffee community.

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 involves a lot of industrial-type thinking it is clear that people succeeding with this is as passionate as any green coffee producer, importer, roaster, barista and consumer!I met with Jonas at Frederiksberg in Copenhagen to sit down and have a chat about his life, early days of making the prototype of the machine as well as the technicalities that makes this roaster special. Also we talked about general coffee roasting theory as well as what can be expected from their upcoming launch of the AiO.

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 we are really honoured to have Wender as a daily guide all things sensory science! I'm so excited to be able to share Wenders deep thinking and wast experience and knowledge with our audience. Wender is such an amazing person both as a sciencetist, scientific entrepreneur, organiser and community caregiver which I hope is obvious throughout this podcast episode. Enjoy :-)