Don't follow
somebody else's curves.
CoffeeMind teaches the science behind great coffee - the same evidence-based system we developed for the Specialty Coffee Association's roasting certification. Learn to design your own roast profiles, trust your own palate, and make decisions on data instead of dogma.
One discipline, three practices.
The synergy between education, consultancy and research is the source of CoffeeMind's value. Each practice sharpens the others - what we discover in the lab, we teach in the classroom and apply in your roastery.
Education
SCA-certified roasting and sensory courses - live in Copenhagen, virtual, or as e-learning. From foundation to professional level.
Live courses→
02
Consultancy
From a single online session to a full week in your roastery. Quality systems, profile design, efficiency - grounded in data.
Consultancy→
03
Research
Peer-level research on sensory science, roast defects, water quality and consumer preference - bridging academia and craft.
Our research→
Learn it hands-on,
in Copenhagen.
SCA Roasting Intermediate
Hands-on roasting in an operating roastery - product development and quality control. CoffeeMind Academy, Hvidovre.
SCA Roasting Professional + Sensory Performance
The highest SCA roasting level - for teachers, consultants and roasters who want proof of mastery.
Sensory Performance Training for Coffee Roasters
Gain confidence in your sensory skills - break free from cupping form tyranny and paper-shuffling.
SCA Roasting Intermediate
Hands-on roasting in an operating roastery - product development and quality control. CoffeeMind Academy, Hvidovre.
The same science.
Any roastery, any time zone.
Video-based courses built on the CoffeeMind method - study at your own pace, then bring your questions to a live session.
Master Your Bullet - the CoffeeMind Way
The complete roast profile system applied to the Aillio Bullet. From first batch to production-grade consistency.
€300ex. vatView course Foundation · Video courseRoast Profile Design Basics
What a roast profile actually is - and how development time and temperature shape flavour. The theory that anchors everything.
€30ex. vatView course Foundation · Video courseSensory Basics
Train your palate systematically. Learn how professionals taste, score and describe coffee - without the mystique.
€30ex. vatView courseData over dogma.
Coffee is full of inherited truths. We test them. CoffeeMind bridges scientific methodology with business practice - so what you learn is not our opinion, but what the evidence shows.
- a.Roast defect & roast degree preference studies
- b.Sensory science & cupping methodology
- c.Water quality and extraction chemistry
- d.Cappuccino foam chemistry
- e.Processing methods & starter cultures
- f.Behavioural economics of consumer preference
"It all started with an excellent cup of coffee in 2002. I still vividly recall the moment - and the emotions."
Morten Münchow has taught coffee roasting at the London School of Coffee since 2007, developed the roasting certification system for the Specialty Coffee Association, taught research design and statistics to medical students, and consulted for roasteries across four continents. At CoffeeMind he leads every course himself.
Meet the team→