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Coffee pros have said…

Monika brings a wealth of coffee knowledge all backed by sound, solid, scientific principles. Having worked with her in the past, she’s an innovative scientist with a deep understanding of coffee from ‘bean to cup’.

Joseph Rivera, Coffee Scientist, creator of coffeechemistry.com
Joseph Rivera, Coffee Scientist, creator of coffeechemistry.com

Monika is a coffee professionals’ dream come true – finally there’s a scientist who understands us! With an inquisitive mindset paired with the scientific methodology and knowledge to back it up, Monika is an invaluable resource to anyone looking to dig a little deeper into their coffee.

Ben Bicknell, Five Senses Coffee
Ben Bicknell, Five Senses Coffee

I belive knowing the science behind why coffee taste so good is so important because it gives us the tools to not only make it taste better but more consistently. Monika helps us do this by ensuring the consistentcy of coffee through the Mythos and EK43 at The Bench Projects. She has also been vital in creating the perfect water and trials for my 2016 World Brewers Cup in Dublin, Ireland.

Devin Loong, 2014 Australian Brewers Cup Champion barista
Devin Loong, 2014 Australian Brewers Cup Champion barista

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As many baristas have noticed, soy milk is often harder to work with then dairy milk – it tends to curdle more in coffee, especially when steaming hot. With some coffees it behaves well, with some it doesn’t. Why does this happen? Is there anything...