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Posted by Alex | Nov 15

WHY MORTEN MÜNCHOW USES IKAWA PRO ROASTER

“We feel that the IKAWA is perfect for experiments because of the high control it offers and the ease with which students can roast their own research samples.”

Andrew first met Morten through Speciality Coffee merchants Mercanta and the London School of Coffee, where Morten teaches SCAE Coffee Roasting Courses – he created the SCAE’s Roasting Certification Diploma System and is SCAE Chair of Research.

Since then Morten has been using an IKAWA Pro Sample Roaster for his research projects within the Department of Food Science at Copenhagen University, and with his coffee consultancy CoffeeMind.

“In CoffeeMind we use the IKAWA to research projects at Department of Food Science in Copenhagen and in our Academy where we train international students the craft of coffee roasting.

We feel that the IKAWA is perfect for experiments because of the high control it offers and the ease with which students can roast their own research samples.

There is actually no variation between batches which is highly valued in research projects.

As a consultant I recommend many of my clients to use the IKAWA as a sample roaster because we can easily exchange roast profiles and are sure that we evaluate coffees in the same way even over long distance”

IKAWA Pro Sample Roaster in use at Nordic Food Lab

These days the IKAWA sits in the Nordic Food Lab (pictured above) that is situated at department of Food Science – we’re looking forward hearing how they get on with it!

Morten recently shared three roast profiles he’s developed as ‘standard’ profiles used in teaching:

  1. Fast flash roast
  2. Reference roast for ‘good’ Arabica roast and
  3. Long roast that will create a ‘baked’ flavour of coffee – not recommended, but interesting to experiment with.

Below are the profiles – you’ll need to view them from an iOS device with the IKAWA App installed.