At CoffeeMind, we believe that crafting exceptional coffee is both an art and a science. Founded by world-renowned coffee educators Morten Münchow and Ida Steen, our mission is to deliver bespoke coffee education that empowers professionals and enthusiasts alike. From the first crack of the roast to the final sip in the cup, we specialize in teaching the coffee roasting process with depth, clarity, and scientific precision. If you are ready to elevate your coffee skills, CoffeeMind is your premier destination for mastering every stage of roasting.
The Coffee Roasting Process: Where Science Meets Craft
The heart of specialty coffee lies in the coffee roasting process—a transformative journey where green beans are turned into aromatic, flavorful treasures. This isn’t simply about applying heat; it’s about understanding time, temperature, chemistry, and sensory development. At CoffeeMind, we train students to read and control every variable in the roasting curve to unlock the true potential of each coffee bean.
Whether you're a beginner or an experienced roaster, we guide you through the key stages:
- Drying phase: Removing initial moisture while preparing the beans for browning.
- Maillard reaction: Developing complex flavors and changing bean color.
- First crack: The critical moment of expansion where roast decisions must be fine-tuned.
- Development phase: Managing flavor balance, sweetness, and acidity post-crack.
Each stage in the coffee roasting process contributes to the final flavor profile. Our education programs break down these stages in detail, supported by both theory and practical application.
Learn from the Experts: Morten Münchow and Ida Steen
CoffeeMind was founded on the belief that true mastery requires both experience and evidence-based learning. Morten Münchow, an accomplished coffee roasting scientist and consultant, has spent decades refining roasting techniques and conducting empirical research on how roast profiles impact flavor. His approach is methodical, analytical, and highly effective for professionals aiming to control every detail of the coffee roasting process.
Ida Steen, a sensory scientist and coffee professional, complements this with deep expertise in taste perception and sensory evaluation. Together, they form a dynamic team that delivers a holistic coffee education experience—from roast control to flavor analysis.
Hands-On Training: Roasting Courses Designed for Mastery
Our courses aren’t just theoretical—they are immersive, practical, and deeply experiential. Whether on-site in Copenhagen or through our interactive online programs, we walk students through the full coffee roasting process using professional-grade equipment and real-time feedback.
Key highlights of CoffeeMind’s roasting education include:
- Understanding roast profiles and curve management
- Using color tracking tools to monitor roast consistency
- Adjusting airflow, charge temperature, and drum speed
- Managing development time and roast levels for different brew methods (espresso, filter, etc.)
- Cupping and sensory evaluation to analyze roast outcomes
Each class is tailored to your skill level and goals, ensuring you leave with actionable knowledge and hands-on experience in the science of roasting.
Scientific Approach to the Coffee Roasting Process
Unlike generic roasting classes, CoffeeMind’s curriculum is deeply rooted in scientific methodology. Morten Münchow’s research has been published in peer-reviewed journals, and our training reflects the most current understanding of how roast profiles influence sensory characteristics.
We teach you how to:
- Design controlled experiments with roasting variables.
- Use quantitative and qualitative data to evaluate roast quality.
- Apply scientific principles to minimize trial and error.
- Analyze feedback through sensory cupping and objective scoring.
This approach empowers our students to make data-driven decisions in every roast, enhancing consistency and quality across batches.
Sensory Science Meets Roasting Art
The coffee roasting process is only half the equation. To fully master it, you must also understand how roast decisions affect taste. That’s where sensory science becomes essential. Under the leadership of Ida Steen, CoffeeMind integrates sensory training into every roasting course.
Students learn how to:
- Identify key flavor attributes like body, brightness, bitterness, and sweetness.
- Detect defects and roast-related off-notes.
- Evaluate the effect of roast curves on aroma complexity and balance.
- Conduct blind tastings and apply standardized cupping protocols.
By pairing technical roasting skills with refined sensory perception, CoffeeMind students gain a 360° understanding of how to roast coffee with precision and passion.
Who Our Roasting Courses Are For
CoffeeMind is designed for learners at every stage of their coffee journey:
- Home roasters looking to improve their techniques and equipment usage.
- Professional roasters seeking consistency, quality control, and flavor development.
- Baristas aiming to understand the beans they serve more intimately.
- Coffee entrepreneurs building a brand on the foundation of quality.
- Q Graders and sensory professionals deepening their analytical skills.
Our personalized mentoring and flexible course structure make CoffeeMind the ideal destination to truly master the coffee roasting process.
Start Your Roasting Journey with CoffeeMind
Roasting coffee isn’t just a skill—it’s a lifelong pursuit of flavor, creativity, and mastery. At CoffeeMind, we are committed to supporting that journey with cutting-edge education, real-world expertise, and scientific rigor. Whether you're just starting out or looking to elevate your craft, our team is here to guide you through every step of the coffee roasting process.
Join a global community of roasters, baristas, and coffee innovators who trust CoffeeMind as their go-to training partner. With the guidance of Morten Münchow and Ida Steen, you’ll gain not just knowledge—but confidence, insight, and a deeper love for the art of roasting.