My scientific work focuses on the optimization of coffee roast and brewing parameters, to provide a better coffee experience for the consumer:
I achieve application-oriented results by performing comparative statistical evaluation of big data and combining it with academic research. Flavor and taste analysis of coffee (beans, grounds and beverages) is done by highly sophisticated experimental analysis based on mass spectrometry.
Speaker and Publisher
I am a frequent speaker at international coffee symposia (e.g., Boston Coffee Expo, World of Coffee Amsterdam, Berlin Coffee Festival).
Besides, I publish essays in renowned and prominent journals, like Culture and Technology, European Coffee Trip, etc., with essays highlighting different topics in the coffee supply chain. Furthermore, I am the publisher of the scientifical book "Cosmos Coffee" which is available in English and German, as print and digital version.