Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach

Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model

IKAWA: Interview with Andrew Stordy

New scientific paper: Passion and Profit in Coffee Roastery Business Models

Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold

Why Individual Organic Acids in Coffee are irrelevant

Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting

Coffee Science methodology Episode 12: Peter Giulianos's feedback

Aillio Bullet: Interview with the inventor Jonas Lillie

Coffee Science methodology Episode 11: Wender Bredie's feedback

Coffee Science methodology Episode 10: Tim Wendelboe's feedback

Coffee Science methodology Episode 9: Andrew Tolley's feedback

Coffee Science methodology Episode 8: Samo Smrke's feedback

Coffee Science methodology Episode 7: The SCA Cupping form

Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity'

Coffee Science methodology Episode 5: Statistics

Coffee science methodology Episode 4: Empiricism and Critical Rationalism

Coffee science methodology Episode 3: Simplicity with Occam's razor

Coffee science methodology Episode 2: Out of the cave with Plato

Coffee Science methodology Episode 1: The vision