The science of great coffee
Melbourne-based scientist Monika Fekete is carving a unique place for herself in one of the world’s most competitive coffee markets.
While the specialty coffee industry right around the globe – and in activity centres such as Melbourne in particular – is always striving to find new ways to innovate and improve its offerings, it is somewhat surprising that the industry as a whole relies more on artistry than that traditional well of innovation, good old science, to break new ground.
All that looks set to change, though, as more roasters begin to look to integrate more scientific processes into their business to achieve higher quality results on a more consistent basis.
One person helping to lead the charge into the realms of caffeinated science is chemical engineer and Director of the Australian Coffee Science Lab, Dr Monika Fekete.