Lecture Description
Coffee - the fuel that drives us throughout the day. However, one aspect is often overlooked and yet crucial for the flavor and quality, which is fermentation. Yes, fermentation has a significant role in coffee processing. By microbial metabolism, substrate compounds of the coffee cherry are transformed into flavor precursors, needed for a balanced flavor profile. Taking this a step further, a precise combination of selected microorganisms can be used to tailor the flavor profile to your desired taste. Within the specialty coffee scene, fermented coffees are a well-established category, and a variety of terms are used to describe them. We want to unravel the seemingly random applied terms and the scientific concepts behind them. Furthermore, we aim to foster the understanding that fermentation has, and historically has been, a central element of coffee processing.
Date: Saturday, June 27, 2026
Time: 12:00 - 12:45 PM
Location: Room 1122
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Marcel Hackler
Co-owner, Roaster, Trainer, Käthe Kaffeerösterei GmbH, Oldenburg, Germany
Marcel Hackler is co-owner and head roaster at Käthe Kaffeerösterei GmbH, a German organic specialty coffee roastery. With a background in bio- and nanotechnology, sustainability economics, and management, he combines scientific precision with ethical business practices. Beyond his work at the roastery, Marcel engages in sociopolitical discourse, particularly on the historical and ongoing impacts of colonialism in the coffee industry, advocating for equity and transparency in global coffee trade.
Vinzenz Särchen
Scientist
Vinzenz Särchen began his scientific journey studying bio- and nanotechnology and biochemistry, ultimately graduating in cancer immunology. Early in his studies, he met Marcel Hackler, with whom he shares a deep enthusiasm for coffee. This passion led to a collaborative project exploring the role of microbial fermentation within the coffee processing chain. Together, they aim to highlight the intricate science behind coffee and its flavors, combining their expertise in biology with their shared love for this beloved beverage.