Cafes

  • Coffee Science Lab - CafesSometimes it happens that you encounter problems with the coffee you receive. We provide accurate analytical measurements that can help settle debates in an objective manner.  Do you taste unwanted off-flavours? We can test if the coffee contains taints resulting from microbial infections.  Does leaky packaging shorten the shelf-life of your coffees?  Don’t pay for coffee that doesn’t meet your standards.
  • Measuring total dissolved solids (TDS) in brewed coffee (espresso, filter or cold drip) helps baristas achieve ideal extraction. It can also help explain why a problematic roast is not extracting  well.
  • Do you want to make sure your customers always get the caffeine hit they are after? We can test if caffeine in you decaf is below regulation limits. We can also test caffeine levels in your various blends and origins. Why not  introduce new certified mild or extreme labels for example?  We can also check if the caffeine levels are kept consistent from cup to cup.
  • You know best that it’s hard to achieve outstanding quality  but it’s even harder to maintain high standards, every day, cup after cup. Our data can help ensure that you will never lose a customer again over a substandard cup of coffee.
     

Coffee pros have said…

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

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

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

Register now for a free Consultation!

Register now
for a free Consultation!

Did you know?
Check our blog

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...