This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.
Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee’s unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors’ combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.
By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful.
Editorial Reviews
Review
“It is a fascinating read, especially if, like me, you didn’t realise that coffee was fermented. … this is a well-written book that introduces the reader to coffee fermentation and explains the importance of a process that many coffee-lovers are probably not aware. The book provides a fascinating insight into the importance of microbes and bacteria in the production of one of the most popular drinks on the planet.” (handcrafteddrinksmag.co.uk, October 19, 2025)
From the Back Cover
This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.
Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee’s unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors’ combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.
By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful.
About the Author
Marcel Hackler and Vinzenz Särchen first crossed paths during their bachelor’s studies in Bio- and Nanotechnology in Iserlohn, Germany, where they discovered a mutual passion for coffee that blossomed into a close friendship.
Marcelwent on to earn a master’s degree in Sustainability Economics and Management in Oldenburg, Germany. His deepening love for coffee led him to work as a barista, offer barista courses, and eventually found Käthe Kaffeerösterei GmbH. His hands-on experience in the coffee industry provides invaluable insights into the coffee value chain in this work.
Vinzenz pursued a more academic route, completing a master’s in Biochemistry and Molecular Biology in Kiel, Germany, and a Ph.D. in Tumor Immunology in Frankfurt am Main, Germany. He currently works at the University Medical Center Rostock, Germany. Vinzenz’s interest in coffee extends to its biological effects and biotechnological processes, drawing on his educational background to enrich this collaborative work.
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