Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Total monthly reach
Estimated from 9 chart positions in 9 markets.
By chart position
- 🇪🇸ES · Food#3830K to 100K
- 🇯🇵JP · Food#10010K to 30K
- 🇹🇭TH · Food#2510K to 30K
- 🇧🇪BE · Food#3210K to 30K
- 🇿🇦ZA · Food#703K to 10K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
46K to 148K🎙 Weekly cadence·23 episodes·Long inactive - Monthly Reach
Unique listeners across all episodes (30 days)
65K to 212K🇪🇸47%🇯🇵14%🇹🇭14%+6 more - Active Followers
Loyal subscribers who consistently listen
20K to 64K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach
Apr 24, 2025
1h 00m 40s
Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model
Jun 24, 2024
1h 15m 49s
IKAWA: Interview with Andrew Stordy
Mar 4, 2024
1h 12m 53s
New scientific paper: Passion and Profit in Coffee Roastery Business Models
Sep 29, 2023
29m 53s
Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold
May 18, 2023
1h 25m 29s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 4/24/25 | Cupping Methods in Trade, Lab & Consumer Communication with Morten Wennersgaard from Nordic Approach | In this episode, Morten Münchow talks with Morten Wennersgaard, co-founder of Nordic Approach, about how cupping methods evolve from trading desks to lab calibration to consumer-facing storytelling. They cover: Using the 2004 SCA 100-point form and Cup of Excellence protocols in procurementSupplementing scores with complexity, intensity & core flavor categoriesAligning internal teams through rapid panel calibration exercisesTranslating lab data into clear, engaging descriptors for roaster... | 1h 00m 40s | ||||||
| 6/24/24 | Coffee Science methodology Episode 13: Evidence Hierarchies - the healthy scientific dialogue and progression model | Welcome to this episode of Coffee Science for CoffeePreneurs! In today's episode, we delve into an essential concept that has been overlooked in our previous discussions on the theory of science, research design, and statistics— the "Evidence Hierarchy." I’m Morten Münchow, and I’m excited to explore how this model can transform our education systems and collaborations with research institutions in the specialty coffee business. Highlights Introduction to Evidence Hierarchy: Understand the r... | 1h 15m 49s | ||||||
| 3/4/24 | IKAWA: Interview with Andrew Stordy | I metup with Andrew Stordy at their new office in London to see their new factory, plan our upcoming collaboration but primarily to sit down with Andrew and interview him about the IKAWA technology and business history. | 1h 12m 53s | ||||||
| 9/29/23 | New scientific paper: Passion and Profit in Coffee Roastery Business Models | In this episode, Morten interviews Kristina Vaarst Andersen, the senior author of our recent paper co-published in CoffeeMind. It is a paper covering the interpretation of the data we collected in a research project investigating the dynamics of business models of coffee roasteries. We started this project around eight years ago, and despite struggling with collecting enough data, we have finally gotten an excellent paper written up and published. Unfortunately, Morten did not set the microph... | 29m 53s | ||||||
| 5/18/23 | Webinar recording: Acids in brewed coffees - Chemical composition and sensory threshold | In this webinar 4 of the scientists behind the surprising findings in the research project "Acids in brewed coffees: Chemical composition and sensory threshold" present and discuss the results with CoffeeMind's community. Listen to Lead author Christina J. Birke RuneSenior researcher Davide GiacaloneSensory Scientist and initiator of the project Ida SteenCoffee expert Morten MünchowAs they discuss the the findings and answers questions from the community. Don't miss out on the offer b... | 1h 25m 29s | ||||||
| 3/22/23 | Why Individual Organic Acids in Coffee are irrelevant | Since 2014 we have been skeptical about the inclusion of teaching, training, and testing coffee professional in individual organic acids. This episode is the story behind how we explored this question and clarified the issue in a scientific project proving this irrelevance in sensory education systems. Ida Steens 4-week sensory training kit: https://coffee-mind.com/product/sensory-training-kit-program/ use the coupon code "podcast" and get the following bonuses for free together with t... | 27m 22s | ||||||
| 1/6/23 | Why Rate of Rise is a bad reference point for optimizing flavour in coffee roasting | As a consultant and trainer, I’m constantly confronted with the concept of Rate of Rise as a superior reference point for improving roast profiles. With our scientific background and strong commitment to only use concepts that are explicitly helpful for coffee roasters to create successful products for customers we have to speak up about the misleading nature of how Rate of Rise often is obsessed by by students all over the world. It is the single most discussed concept that I have to handle ... | 43m 46s | ||||||
| 6/17/22 | Aillio Bullet: Interview with the inventor Jonas Lillie | In this episode we are starting a new episode series about a special kind of CoffeePreneurs which is inventors of new roasting equipment. Even though that particular field is extremely technical and involves a lot of industrial-type thinking it is clear that people succeeding with this is as passionate as any green coffee producer, importer, roaster, barista and consumer! I met with Jonas at Frederiksberg in Copenhagen to sit down and have a chat about his life, early days of making the proto... | 1h 06m 10s | ||||||
| 6/17/22 | Coffee Science methodology Episode 12: Peter Giulianos's feedback | In this episode I'm talking to no other than Peter Giuliano who is the Executive Director at Coffee Science Foundation which is an organization planning, organizing and executing research projects in coffee with relevance to SCA's resarch strategy. I was quite involve in both the education and research part of the SCAE and SCAA merger in 2016 but I lost a bit connection to it all in the chaos. Reconnecting with Peter was such a blast for me in this episode and the dialogue with him was a grea... | 1h 31m 20s | ||||||
| 6/17/22 | Coffee Science methodology Episode 11: Wender Bredie's feedback | In this episode we get Wender Bredies feedback on the CoffeeScience Methodology podcast episode series. Wender is the supervisor of our Industrial PhD project with Ida Steen as executing scientist and we are really honoured to have Wender as a daily guide all things sensory science! I'm so excited to be able to share Wenders deep thinking and wast experience and knowledge with our audience. Wender is such an amazing person both as a sciencetist, scientific entrepreneur, organiser and communit... | 1h 20m 38s | ||||||
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| 4/8/22 | Coffee Science methodology Episode 10: Tim Wendelboe's feedback | Today I had the pleasure to talk to Tim about the Coffee Science methodology podcast series. I have known Tim since 2004 and we have met often over many years at different events and coffee projects and the integrity of his mind and the drived business is a continous inspiration from a coffee quality, business, project/vision management and scientific perspective. Hopefully you find inspiration in how we talk about current state of affairs in the business, education systems and scientific app... | 1h 11m 23s | ||||||
| 3/6/22 | Coffee Science methodology Episode 9: Andrew Tolley's feedback | In this podcast episode Andrew Tolley comments on the Coffee Science methodology podcast series and offers his perspective on science and education in the coffee community Episode also available with video on: https://youtu.be/U1S0bSbfHdw Andrew's profile on Knowledge Hub: https://coffeeknowledgehub.com/en/member/5f0ed078ed8093314d29794c | 1h 33m 25s | ||||||
| 3/6/22 | Coffee Science methodology Episode 8: Samo Smrke's feedback | Samo Smrke is a well know scientist and educator in the specialty coffee business and in this episode he offers his perspective on coffee science and education and gives feedback on the coffee science methodology podcast series. This episode is also available with video on YouTube: https://youtu.be/3PCDbFH_GLQ | 1h 17m 50s | ||||||
| 2/10/22 | Coffee Science methodology Episode 7: The SCA Cupping form | Some calculations that shows the fundamental problems of using the SCA Cupping Form as an objective parameter estimate of 'quality'. | 20m 23s | ||||||
| 2/10/22 | Coffee Science methodology Episode 6: Clean out the mess of 'subjectivity' | The term 'Subjectivity' is actually a bit problem when it comes to describing sensory methodology but it can be solved. | 16m 34s | ||||||
| 2/10/22 | Coffee Science methodology Episode 5: Statistics | In this episode we will look deeper at Bayesianism which is the direction in research design handling the problem of verification and falsification is a really elegant model using probability theory. I'm explaining it using the example of a green coffee experiment. | 27m 06s | ||||||
| 2/4/22 | Coffee science methodology Episode 4: Empiricism and Critical Rationalism | In this episode I zoom in on Empiricism and Critical Rationalism which I consider the most useful foundation for the concept 'objectivity' | 29m 58s | ||||||
| 2/4/22 | Coffee science methodology Episode 3: Simplicity with Occam's razor | In this episode Occam's razor is introduced which is an important foundation for a good theory and examples of where this is not applied correctly is explained | 11m 20s | ||||||
| 2/4/22 | Coffee science methodology Episode 2: Out of the cave with Plato | In this episode we will go all the way back to Plato to discuss what a good theory looks like if it is to serve a community and not mislead | 11m 57s | ||||||
| 2/3/22 | Coffee Science methodology Episode 1: The vision | This is the first episode of a series going through theory of science and research design to support the global coffee community with solid ground when building theories and practices for education, product development and quality control. This is a pretty long and deep series of podcast and only the most patient and eager listener will stay through it all and reap the fruits of their patience. We will provide some very specific guidelines and also be completely honest when going through all ... | 1h 00m 36s | ||||||
| 12/23/21 | Temperature Midway Point | The Midway Temperature Point has been spreading as a concept the last couple of years and as far as I know I came up with the concept (as I mention it is so simple that it might have been 'invented' by others without me knowing it) for a specific purpose and I see it used outside this purpose which I think is misleading. This podcast sheds light of where I think the concept came from and how it is sometimes slightly misunderstood (if my understanding is correct). In the podcast I refer to thi... | 8m 44s | ||||||
| 12/14/21 | CoffeeMind's new Flavour Wheel | Ida Steen, who created CoffeeMind's Flavour wheel, is interviewed by Morten Münchow about the creation process and how it CoffeeMind's flavour wheel differs from the other coffee flavour wheels out there. CoffeeMind's unique approach to education and research and how to combine the two is perfectly illustrated by the creation process Ida has been through to create the new wheel | 43m 41s | ||||||
| 12/5/21 | CoffeePreneurship by CoffeeMind | (also available on youtube with video) In this first episode Morten Münchow fleshes out CoffeeMind's concept of CoffeePreneuship by explaining how he got into the coffee business as an entrepreneur. Future episodes will be hands on and techical so this first episode sets the tone for working across purpose (why) and content (what) of a coffee startup and how the company identity and technicalities of the business are integrated. | 50m 35s | ||||||
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Chart Positions
9 placements across 9 markets.
Chart Positions
9 placements across 9 markets.