Coffee Science Lab - RoastersOur expertise is  in providing objective, precise scientific measurements to improve your coffee quality programs. Combine our data with your expert sensory evaluation, and we are ready to make some real improvements in the cup!

What do we offer?

  • First of all, we can help determine vital correlations within your roast data and construct a roasting flowchart, outlining the most important controllable variables.
  • We can test green coffee to aid your purchase decisions. Does the coffee meet your quality standards?
  • Defect count, grading, moisture content and bean density: is it up to spec? Use the data to set your ideal roasting parameters.
  • Water activity: are your green beans threatened by microbial infections?
  • Does your green coffee contain any common microbial toxins such as Ochratoxin A? Are there any residues after roasting? We can help take the worry out of your processing.
  • We can test your roasted coffee and correlate the results with your cupping scores and extraction yields.
  • Roast colour analysis determines if your roast had developed to your set target.
  • The analysis of total dissolved solids (TDS) in brewed coffee can also help determine if your roast is well developed and aid in adjusting roasting profiles. Based on TDS results, we can advise on optimal  brewing recipes, valuable to your customers.
  • Do you roast decaf? We can certify that caffeine levels in your decaf are below  regulation limits. We can also help with developing new “mild” or “extreme“ caffeine roasts.
  • Leaky packaging can considerably shorten the shelf life of your coffees. We provide headspace analysis to check how much oxygen is present in your packaged coffee and  test how often do leaks occur.

Coffee pros have said…

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

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
Joseph Rivera, Coffee Scientist, creator of

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

Register now for a free Consultation!

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for a free Consultation!

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