The Art and Science of Coffee Fermentation: A Guide to Biotransformation
暫譯: 咖啡發酵的藝術與科學：生物轉化指南

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.

Marcel went 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.

馬塞爾·哈克勒和文岑茲·薩爾亨在德國伊瑟隆的生物與納米技術學士學習期間首次相遇，並發現了對咖啡的共同熱情，這份熱情發展成為了深厚的友誼。

馬塞爾隨後在德國奧爾登堡獲得可持續經濟學與管理碩士學位。他對咖啡的熱愛日益加深，開始擔任咖啡師，提供咖啡師課程，並最終創立了Käthe Kaffeerösterei GmbH。他在咖啡產業的實務經驗為本書提供了對咖啡價值鏈的寶貴見解。

文岑茲則選擇了更學術的道路，在德國基爾完成生物化學與分子生物學碩士學位，並在德國法蘭克福獲得腫瘤免疫學博士學位。他目前在德國羅斯托克大學醫療中心工作。文岑茲對咖啡的興趣延伸至其生物效應和生物技術過程，並利用他的教育背景來豐富這項合作作品。