Welcome to Coffee Science for CoffeePreneurs! In this episode, we delve into an essential and often overlooked concept in coffee research and education-the "Evidence Hierarchy." Join me, Morten Münchow, as we explore how this model can revolutionize our approach to coffee education and collaboration with research institutions.
Episode Highlights:
Introduction to Evidence Hierarchy: Understand the critical relationship between expert experience, observation, and scientific scrutiny. Discover how applying this model can transform coffee education.
World of Coffee Seminars: If you're attending World of Coffee in Copenhagen in June 2024, join our free seminars on various topics, including "How to Start a Roastery," "Cupping Form Confusion," "Rate of Rise Irrelevance," and "Improving Sensory Skills." Can't make it? No problem! Watch the live stream or the recorded sessions here on KZitem.
Expert Opinions vs. Scientific Research: Learn why relying solely on expert opinions is problematic and how transitioning to an evidence-based approach can benefit the coffee community.
Case Studies and Research: Dive into our research on controversial topics like organic acids in coffee tasting and the Rate of Rise theory in roasting. Understand the gaps between anecdotal evidence and scientific validation.
Challenges in Coffee Science: Explore the barriers to effective collaboration between the specialty coffee business and universities, and how we can overcome these challenges.
Call for Collaboration: We invite educators and researchers to join us in an open, critical dialogue about scientific methodology in the global coffee education community. Let's push for progress together!
Show Notes and Links:
UC Davis article: Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition: doi.org/10.108...
SCA’s article about UC Davis’ work: Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical Composition: sca.coffee/sca...
CoffeeMind’s article: Acids in brewed coffees: Chemical composition and sensory threshold: doi.org/10.101...
Creativity and commerce: a shifting balance for specialty foods and beverages: doi.org/10.110...
Kat Melheim’s (roasterkat) Instagram post ”Same coffee roasted four (very similar) ways.”: www.instagram....
Comparison of Chemical Compounds and Their Influence on The Taste of Coffee Depending on Green Beans Storage Conditions: www.researchsq...
“Quality does not sell itself”: Divergence between “objective” product quality and preference for coffee in naïve consumers. British Food Journal: doi.org/10.110... and also summarized by Morten at ReCo in Gothenburg in 2015 in this KZitem Video: • Rick Astley - Never Go...
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By 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. Let's push the boundaries of coffee science together!
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