Terms such as "carbonic maceration", "koji" or "anaerobic fermentation" are no longer foreign words in the coffee world. Especially when it comes to unusual aromas and exciting flavor profiles, fermented coffees are the talk of the town. But what is actually behind these processes? And how do they influence the taste of our morning cup of coffee?
Marcel Hackler from Käthe Kaffeerösterei and Vinzenz Särchen have devoted themselves to precisely these questions and published a book together with Springer Nature in June 2025 - the first of its kind to be dedicated explicitly and comprehensibly to the topic of coffee fermentation.
This book sheds light on the often overlooked but essential fermentation processes that coffee beans undergo after harvesting. It provides a comprehensive overview of microorganisms, process steps and the various stages of fermentation - and explains how all of this influences the taste.
What makes it special: The authors have managed to present a highly scientific topic in such a way that even beginners and coffee lovers with no prior knowledge can find their way through. Numerous graphics, illustrations and pictures make the complex processes clear and easy to understand.
Whether you are a barista, roaster or simply curious about how the fascinating aromas get into your cup - this book invites you to immerse yourself in the world of coffee fermentation. It shows how much craft, science and passion goes into every bean.
We congratulate Marcel Hackler and Vinzenz Särchen on this important contribution to the coffee world and are delighted that the topic of fermentation is finally getting the attention it deserves!
Lecture at the Frankfurt Coffee Festival 2025: On Friday at 12 noon, Marcel Hackler and Vinzenz Särchen will give a lecture on their book and the topic of coffee fermentation. Don't miss it!
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