Ida is a passionate coffee scientist who is conducting consultancy, doing research and delivering trainings of exclusive Coffee Mind courses and also SCA sensory courses.
Ida has always been interested in the world of gastronomy, so it seemed natural to study Gastronomy and Health at the University of Copenhagen. After graduating in September 2014 Ida gained employment as a sensory scientist in CoffeeMind.
During her studies, Ida started a sensory project about coffee in cooperation with Morten, and for the first time began to understand the amazing world of coffee. Coffee was something that Ida decided she wanted to develop a deeper understanding of, and therefore chose to write her master’s thesis about it. In this research for the Masters, Ida investigated how the serving temperature influences the sensory experience of a cup of coffee.
As a consumer oriented coffee consultant, Ida advise cafés and roasteries about how to choose the right coffees for their consumer segment. Through an exclusive Coffee Mind Academy course, called Sensory Performance, Ida developed customized sensory training programs, where each individual participant will get their palates analyzed in order to gain insight into their strengths and weaknesses, they are then trained through an individual training program in order to ensure good quality control in roasteries. Also, as a part of continually developing the research practice within speciality coffee Ida supervise students carrying out coffee research projects at the University of Copenhagen.
In order to develop the sensory mechanisms of coffee, Ida undertakes further investigation for the industry interested in sensory profiling. Based on this, Ida trains professional coffee tasters in order to have an expert panel specialized in coffee to be used in future studies.
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