#coffeemind

[stevenreddy]

Coffeemind Again, Seattle.

[iloveyouappleiloveyouorange]

I love you, coffee! Cute #coffee #illustration by @milkyprint. Found it here https://bit.ly/coffeemind

[maximuswolf]

Has anyone done CoffeeMind Academys sensory training program?

Has anyone done CoffeeMind Academy’s sensory training program? Curious if anyone has done the sensory training program from CoffeeMind Academy and could share their opinions or takeaways from it? Or are there any alternatives that people have enjoyed? I work as a barista, and I’d like to hone my sensory skills a bit further. I know CoffeeMind is reputable, but because the program is roughly $335 USD, it’d be great to hear from someone who has done it themselves. TIA! Submitted May 21, 2023 at 09:18PM by sourdough_dread https://ift.tt/p9vXAhf via /r/Coffee

[godsseed1]

Enjoy teespring.com/stores/godsseed1 and teespring.com/stores/loom-nj 🔟% DISCOUNTS storewide when you apply promo code DREAM1 at checkout #godsseed1 #andyetanotherseedisplanted #savings #discount #discountcodes #teespring #tee #tees #tshirt #tshirtdesign #coffeetee #jesustees #christiantees #inspirationaltees #coffee #coffeeshop #coffeehouse #coffeecup #coffeemug #coffeemind #inspirationalquotes #christianity #christo #iglesia #speaker #lifecoach #dreamers #motivationalquotes #motivationalspeakers #pastors #evangelist https://www.instagram.com/p/B1mYYnojDP7/?igshid=1muutc30zsk9

[rafaelthompson]

Welcome to the June + July 2020 Issue of Barista Magazine!

The June + July 2020 issue of Barista Magazine is out, featuring China’s Jeremy Zhang on the cover. Also included: ‘Coffee in the Time of COVID-19,’ ‘Cashbox: Crisis Management for Coffee Businesses,’ ‘The Manager’s Handbook: Leadership During Adversity,’ ‘Open Source Sensory,’ a ‘Master Q+A’ with Food 4 Farmers’ Marcela Pino, and much more!

BY KENNETH R. OLSON BARISTA MAGAZINE

Heading into this issue, we were expecting it to be challenging. We had been, after all, planning to complete the issue while traversing the globe to attend the World Barista Championship in Melbourne, Australia, originally scheduled for early May. It’s always somewhat tricky to finish an issue while not even on the same continent as our office or printer, but Barista Magazine’s Editor-in-Chief Sarah Allen is a pro, and she always hits her deadlines no matter where her work has taken her.

But once again, just like with our last issue, things didn’t work out as planned. We are operating in the same situation as most of our readers—as a small business—trying to take on and solve the problems presented by the COVID-19 pandemic as best we can while information and best practices can change sometimes in the blink of an eye.

As Sarah writes in her editor’s letter, when originally trying to put this issue together while numerous countries around the world went into various stages of lockdown, shutting down retail businesses, restaurants, and cafés, we wondered if we would be left with nothing and no one to write about.

But here’s the thing: Even in the midst of this terrible pandemic, whose death toll here in the U.S. has already climbed past 100,000 lives lost, and with unemployment reaching levels not seen since the Great Depression, people are still at work, and people are still making and drinking coffee. And more people will be working tomorrow and the day after, and cafés will be there to serve them.

Knowing this, we sought then not to dwell on the lockdown and devastation leveled by the disease on people and economies, but how to respond. We are big believers in the adage, “It’s not whether you get knocked down, it’s whether you get back up.” So we looked where the disease started, and where the lockdowns were lifted soonest, to see what we could learn about how we can all recover from this pandemic and come out stronger on the other side.

Cover Feature: Jeremy Zhang

Jeremy Zhang, two-time barista champion of China, never stopped working throughout the worst of the pandemic, even though his retail shops in Nanjing were closed. Instead of sitting back, he jumped to action. “From my perspective, we wouldn’t be as good at sending coffee to hospitals straight away, but why not help coffee shops? That’s where our expertise is,” he says. With lockdowns being lifted after a first quarter without sales, the biggest problem coffee shops were facing was cash flow for their reopening. “They don’t have much money to buy coffee, milk, or pay salaries, let alone rent,” he says, so he began offering free coffee to cafés in China, so they could start operating again.

Jeremy’s efforts during and following the lockdown in Nanjing were a roadmap to recovery, but also a reminder that the specialty-coffee community is just that, a community, and that we can help each other through the worst of times. Read more about Jeremy in the June + July 2020 issue of Barista Magazine.

‘Coffee in the Time of COVID-19’

The pandemic is proof of the interconnectedness of the entire world, not just the coffee community. But as each country is facing a different level of threat and response from the novel coronavirus, coffee companies across the globe are as well. Editor-in-Chief Sarah Allen used the isolation-ubiquitous Zoom app to conduct dozens of interviews with coffee pros from different locales to discuss how the pandemic is affecting them and how they are planning to respond in “Coffee in the Time of COVID-19.”

‘Cashbox’

Coffee business consultant Tracy Allen of Brewed Behavior is back in the June + July 2020 issue with another installment of our series “Cashbox.” In this edition, Tracy writes about what steps coffee businesses ought to be taking to continue operations in the year of COVID-19.

‘The Manager’s Handbook’

Also in the June + July 2020 issue, contributor Maggie Davis presents the second part of the series “The Manager’s Handbook.” Continuing in our COVID-19 coverage, the subject in this issue is “Leadership During Adversity.” Everyone is facing difficult and uncertain times, from owners, to managers, to employees, and in such an environment, calm, cool leadership, based on facts, science, and best practices, can help everyone.

‘Open Source Sensory’

Luckily, even in the face of a pandemic, coffee gives us avenues to explore. If public cuppings are on hold, virtual events are taking off because the complex, intriguing, delicious aspects of coffee are still there, waiting to be indulged with each fresh brew. But what if the aspects of quality you’re looking for in the cup don’t match your customers’ preferences? What if what we think of as quality isn’t even the same as what the public thinks? CoffeeMind founder Morten Münchow and scientist Jesper Alstrup write about creating a new way to quantify and discuss what exactly we mean when we talk about “quality” in “Open Source Sensory: Building a Broader Consensus Around Coffee Quality.”

‘Master Q&A’: Marcela Pino

Our Master Q&A in the June + July 2020 issue features Marcela Pino, who is a cofounder of the nonprofit Food 4 Farmers, which seeks to alleviate hunger at coffee origin by providing resources and education to help farming families diversify their incomes. Writer Chris Ryan interviews Marcela about her background, her first experiences with coffee, and how she came to start Food 4 Farmers.

These are just some of the stories you’ll find in the June + July 2020 issue of Barista Magazine. And as always, you have your choice to read it in paper or digital format. You can order a hard copy through our online store here or start a subscription. Of course you can also read it for free online on our website or take it with you with our free app.

One more note: I have to say that I am beyond impressed with this issue of Barista Magazine, and I am humbled to have been a part of the team that produced it. Throughout the uncertainty of the ongoing crisis, our team continued to do some of their best work in creating content that not only informed our readers but hopefully inspired them too. From Sarah Allen’s tremendous writing and leadership, to our online team who also contributed to this issue, Katrina Yentch and Mark Van Streefkerk, to our copy editor and contributor Chris Ryan, and our far-flung correspondents like Tigger Chaturabul in Hong Kong, who came through with a great story on Jeremy in difficult circumstances, and all of the others without whom we could not have made this magazine: You are all amazing. Thank you for your perseverance.

And thank you to our readers, and our community—you are the reason we do this, and why we will continue to create this resource for you.

The post Welcome to the June + July 2020 Issue of Barista Magazine! appeared first on Barista Magazine Online.

Welcome to the June + July 2020 Issue of Barista Magazine! published first on https://espressoexpertsite.tumblr.com/

[mariaestherlopezthome]

Learning is always a process of never ending. This flavor wheel was designed by @coffeemindacademy and @mortenmunchow who has an extensible scientific background and many years of teaching experience. He is part of the group that has worked with SCA developing the Roasting and Sensory Curricula. The interesting thing about this one is that is based on Aromas. Voila! I invite you to try it! This is what they say on their blog: “We wanted our aroma wheel to be easily understandable and the descriptors easily accessible. It is not research based as the SCA Coffee Taster’s Flavor Wheel, but it is based on scientific definitions of aroma and taste and the experience from years of teaching and training coffee professionals in coffee aroma detection. Hopefully it can be an inspirational training tool. For that reason we chose to have only two circles. If you are at a beginner level, start by focusing on the inner circle. Prepare yourself a nice cup of coffee, take a sip while you look at the wheel and try to decide which category the coffee mainly belongs to. When you feel confident that you can use these overall descriptors consistently, you can go to the outer circle and try to put some of the more specific aroma descriptors on the coffee you taste. If you are in doubt about how any of the aromas smell, we will recommend you to find them and smell them in their pure form. The idea is that you should be able to find most of the aromas in the supermarket (maybe except from the floral and industrial category), and thereby practice the detection of them. You can ask a friend to prepare references for you by assessing one category at a time. Smell them blinded. After that you will be an expert in the aroma wheel and it will be a lot easier for you to detect the aromas in coffee as well.” El aprendizaje es siempre un proceso de nunca acabar. Esta rueda de sabor fue diseñada por @coffeemindacademy y @mortenmunchow, que tiene una amplia experiencia científica y muchos años de experiencia docente. Es parte del grupo que ha trabajado con SCA desarrollando el currículo de tostado y sensorial. Lo interesante de esta es que está basado en Aromas. Voila! (en CoffeeMind) https://www.instagram.com/p/B1oJgFqhI5y/?igshid=a0fr3pz3l0g2

[natachavcerda]

Flavor Development: The Relationship Between Time and Color in Coffee Roasting

(Editor’s note: The following comes from an article by Morten Münchow and Jesper Alstrup of CoffeeMind, which appeared in the July/August 2020 issue of Roast Magazine. Click here to read the full... Article Source Daily Coffee News by Roast Magazine https://dailycoffeenews.com August 26, 2020 at 01:30PM

[thecoffeehotspot]

探索全球精品咖啡世界 – 25 Magazine: Issue 5

探索全球精品咖啡世界 – 25 Magazine: Issue 5

欢迎阅读第5期，我们将继续探索全球精品咖啡世界以及所有出色的多样性。

请花些时间，我们将在定期的目的地专栏中带您参观南非约翰内斯堡。

享受探索市场趋势的乐趣，因为纽约PQC的Dan和Jan打开了潘多拉的盒子 – 美国市场是否陷于烘焙师泡沫之中？整个业界和新兴市场都需要考虑的一个有趣话题。

关于市场趋势这一主题，Carla Martin为我们带来了关于公司规模对行业尊重和总体增长趋势的影响的类似行业见解。

在科学前沿部分，丹麦哥本哈根CoffeeMind的Jesper Alstrup分享了使用特定烘焙曲线定制特定风味属性的细节，取自他最近的硕士论文，由像您这样的SCA成员提供部分资金支持。

最后，Cynthia Rebolledo通过探讨墨西哥裔美国人和拉丁美洲人对洛杉矶咖啡场所的影响，揭示了多元化与包容性对咖啡在各地推陈出新的重要性。

和往常一样，如果��有故事需要讲述，我们愿意洗耳恭听。…

[gretacontardo-blog]

Advanced Coffee Culture: Under 20 (square meters), Under 30 (brothers in coffee), “UnderGround”... Over the 🔝. Where CoffeePast meets CoffeeFuture, CoffeeMind meets CoffeePassion, CoffeeArtisanalQualityProducts meet CoffeeHigh(Human) Professionalism ➡️ Coffee is a Special Experience rather than an energy, social and luxury commodity by the cup. Ongoing in the pics: V60 Green Tomato Kenya & Spicy Guatemala Roasts syncro combo brewing. Hot Enough For You? : : : Third Coffee Wave @tazze_pazze, somewhere in Genoa tricky alley labyrinth. #tazzepazze #specialtycoffee #coffeeculture #brew #caffetteriagourmet #thirdcoffeewave #zena #zenabuena #coffelovers #liguriagourmet #ghiottonaerrante #travellingbyfood #unisg #liguriacontemporanea (presso TAZZE PAZZE Caffetteria Gourmet)

[stevenreddy]

Coffeemind, Seattle.

[rafaelthompson]

Flavor Development: The Relationship Between Time and Color in Coffee Roasting

(Editor’s note: The following comes from an article by Morten Münchow and Jesper Alstrup of CoffeeMind, which appeared in the July/August 2020 issue of Roast Magazine. Click here to read the full... Flavor Development: The Relationship Between Time and Color in Coffee Roasting published first on https://espressoexpertsite.tumblr.com/

[badwolvesrun]

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FOLLOWING: Sorry, no | I am now | Forever!

just not my type of blog, sorry. :)

Send me a ‘❤’ for a blog rate!

[stevenreddy]

Coffeemind, Queen Anne, Seattle.

[stevenreddy]

Coffeemind, a favorite stop for lattes and puppacinos. Queen Anne, Seattle. etsy.com/shop/stevenreddy

[stevenreddy]

This is Michael, baker, barista, and all-around mensch at CoffeeMind on 10th Ave W, Queen Anne, Seattle. He's kind to Willa, friendly to me, and makes the perfect latte. Tell him I sentcha. #coffeemind

[thecoffeehotspot]

Ida Steen | Measuring Sensory Performance

Ida Steen | Measuring Sensory Performance

Training for subjectivity can be time-consuming and expensive. At Re:co Dublin 2016, CoffeeMinds sensory scientist Ida Steen presents her PhD work on identifying sensory learning strategies and training, to close the gap between subjectivity and objectivity as effectively as possible. The post Ida Steen | Measuring Sensory Performance appeared first on SCA News. Go to Source