Tim Wendelboe Podcast

In this episode I speak once again with one of my favourite researchers and educators in coffee, Mr. Morten Munchow and his colleague and sensory scientist Ida Steen.

They are the people behind the Coffee Mind academy and are doing some fascinating research in coffee. I have had the privilege to be involved with some of their research in various forms and have personally learned a lot from them both over the years.

You might have heard the episodes I recorded last year with Morten on roasting and organic acids in coffee already, but if not please make sure you listen to those episodes as they are highly educational.

Join our conversation about their newly updated coffee tasting flavour wheel and listen to Ida and Morten explain how to utilise the flavour wheel and why it is now updated with both time, temperature, mouthfeel and taste.  

The Flavour wheel can be purchased and downloaded here: https://coffee-mind.com/product/coffeemind-flavour-wheel/ 
Check out the Coffee Mind podcast here: https://coffee-mind.com/podcast/
Coffee Mind website: https://coffee-mind.com

Music by my uncle Jens Wendelboe.

In Episode 15 of our podcast I speak with Peter Dupont and Klaus Thomsen who together with Casper Engel founded the Coffee Collective in Copenhagen, Denmark in 2007.

The Coffee Collective is by many, including myself, considered to be one of the few coffee companies in the wold that really walk the talk. They are one of the highest regarded companies in the world when it comes to  sourcing and roasting coffees of the best quality and they have from the start of their company been buying coffee focusing on transparency in the value chain and buying coffees as directly as possible from the farmers.

Not only is their company B Corp certified, but they have also been part of developing the idea behind the Pledge and donating data to the Specialty coffee transaction Guide.

It is a privilege to be able to call them my friends as The Coffee Collective have been one of my big inspirations for many years.

In this episode we talk about transparency in coffee, why transparency is important and  what transparency really means.

It is no secret that the commodity coffee price is disconnected from the producers needs to make a decent living. The fact that it has been more or less the same price for over 50 years means that most farmers are not able to make a profit. Looking at inflation alone the price for green coffee should be at least 3-4 times higher than what it is today. You may also have noticed that the «specialty coffee»  companies around the world often say that they pay more for their coffees because it is of high quality. But is it enough, and is the money going back to the farmers? And are we comparing what we pay against the wrong price benchmark?  

Tune in to learn more about coffee prices, how we buy coffees and why we believe being transparent is important for the future of coffee.

Links we mentioned in this episode:

https://www.transparency.coffee

https://coffeecollective.dk

https://www.transactionguide.coffee

Music by my uncle Jens Wendelboe

Join Ben Symes, our whole sale manager, and Tim Wendelboe as they informally sum up and talk about the year 2021 from a coffee roasters perspective. 2021 was an ever changing year, where Covid was dominating the first and last months of the year, there was a frost in Brazil making commodity prices on coffee rise and a lot of people talking about how Kenyan coffees are not what they used to be. Tune in to find out our thoughts about the "coffee year 2021."

In this episode I speak with Alejandro Renjifo who was the one who introduced me to Colombia back in 2007 and who is exporting the coffees we buy from Elias Roa and his farm Finca Tamana.

 

Alejandro has a long history in the coffee industry and is one of the pioneers in the developing of the FNC’s (Colombian Coffee Growers Federation) specialty coffee program.

Today Alejandro is an exporter of high quality Colombian coffees and he loves to facilitate connections and help establish long term relationships between coffee growers and coffee roasters.

 

This was not really a structured conversation but since Alejandro is an opinionated person and has a lot of history and knowledge about quality coffee in Colombia I thought it would be nice to have a long conversation to get a better insight to Colombia as a coffee producing country. 

 

Alejandro loves to talk, so we discuss everything from Colombian coffee varieties &  rust resistance and why most coffees are not sustainably grown in Colombia. He also touches on the history of Colombian coffee and why he was asked to introduce a «specialty coffee» program by the FNC.

More importantly we speak about the importance of relationships and what that really means and  Alejandro shares his opinion on why he believes that commitment in the coffee trade is the only way to make it transformative for the growers and the roasters. 

 

Music by my uncle Jens Wendelboe

In this episode I am having a long conversation with my dear friend and freshly crowned World Barista Champion of 2021 Diego Campos. Diego is a Colombian barista that I have known since 2014 when he came with me to Finca Tamana to help me translate. It did not take long before we became good friends and since 2014 I have been privileged to be able to work with Diego both on improving the farm practices at Finca Tamana, working at our own farm Finca el Suelo as well as training him for barista competitions and learning about coffee together with him. Today Diego is married to Elias Roa's daughter Derlin, and together they own  Finca el Diamante, a small coffee farm in Belen, Huila.

Join our conversation as Diego's talks about his long road to victory and how he became a world barista champion.

 

 

In episode 11, my guest is Mr. Fotios Daflas. Fotios used to work with us as a barista and coffee roaster but is now working at Solberg & Hansen in their roastery. In 2019 Fotios traveled with me to Colombia to visit Finca Tamana and our own farm Finca el Suelo. For a full week he helped me work on the farm, making compost, spraying compost tea, spreading wood chips around the trees and removing weeds. Since then some of the coffee trees on our farm have started producing coffee and recently we received the very first harvest that was big enough to roast and taste properly.

I was so excited to taste the coffees from our own farm so I wanted to share the experience with Fotios as a token of appreciation for all the work he put in to the farm during his visit.

Join us in this episode as we discuss the very first coffees we have tasted from Finca el Suelo, what they are and how they taste.

The coffees were the following:

1. Variedad Colombia & Castillo blend from Finca Tamana

2. Caturra from Finca el Suelo

3. Ethiopian cultivar from Finca el Suelo

4. Semper Florens cultivar from the variety garden at Finca el Suelo 

5. Geisha from Finca el Suelo

6. Común cultivar from the variety garden at Finca el Suelo 

Follow our farm on instagram @fincaelsuelo

 

Music by Jens Wendelboe

This is the second episode that I recorded with Mr. Morten Munchow during my trip to Copenhagen in August 2021. Morten is an old coffee friend of mine and a fabulous coffee scientist. He runs the company Coffee Mind and  together with his colleague Ida Steen he has been doing a lot of interesting research within the coffee world, mainly focusing on coffee roasting and the sensory evaluation of coffee. They also provide training for both coffee professionals and other people who are interested in coffee roasting and sensory training.  

In this particular episode, Morten is talking about some of their latest research on organic acids in coffee. You can also learn more by watching their videos on this subject on www.coffee-mind.com or their YouTube channel.

 

The guest in this episode is Mr. Morten Munchow who is an old coffee friend of mine. Morten is a scientist and runs the company Coffee Mind. Morten and his colleague Ida Steen have been doing a lot of interesting research within the coffee world, mainly focusing on coffee roasting and the sensory evaluation of coffee. They also provide training for both coffee professionals and other people who are interested in coffee roasting and sensory training.  

I love speaking with Morten as he always strive to educate people based on known facts rather than assumptions and theories. He is always very good at talking about complex subjects but making them simple and understandable for people who are not scientists.  

 

Join me in this episode as we discuss some of his research on coffee roasting, the importance of using quality ingredients, and why you must measure roast colour if you are a coffee roaster.

Join us for another coffee podcast episode where I discuss funky coffees together with Jamie Jongkind  who works with sales and coffee purchasing at Nordic Approach. It is no surprise that I am personally not a huge fan of coffees that have pronounced flavours of fermentation, but our guest Jamie explains why he loves funky coffees and what fermentation can contribute with in terms of flavours. 

This is a long episode where we discuss natural processed coffees vs washed coffees, try to explain what anaerobic and carbonic macerated coffees means and we dig in to what kind of flavours you can expect or what to watch out for in these strange and trendy coffees. 

In our 7th episode I speak with our fantastic bar manager, Stephanie Dawn Holm who has been working with us for 10 years and has been our bar manager for a very long time. Listen while we talk about how we hire, train and do our quality control in our Espresso Bar.