The Science and Technicality Behind Coffee hosted by IET Singapore Local Network
About
Title: The Engineering behind Coffee – From Bean to Cup
Synopsis:
The session begins with an introduction to specialty coffee and its value chain, followed by a deep dive into the technology behind professional brewing equipment. The session will cover several key topics including the precision control of temperature and pressure in brewing tools, and the engineering design that enables consistent brewing quality. The speaker will also explain the technical processes of coffee fermentation and specialty roasting, emphasizing flavor profiling and how variables such as fermentation conditions and roasting temperature directly influence flavor outcomes. Participants will also engage in a hands-on session focused on coffee brewing, including comparative tastings to examine how different brewing techniques (e.g., roasting temperature, extraction time, brewing duration) influence flavor outcomes.
Through the talk, Stefanus invites participants to move beyond simply drinking coffee and to experience, firsthand, the processes, craft, and people behind each cup – fostering a deeper appreciation of one of the world’s most celebrated beverages.
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Continuing Professional Development
This event can contribute towards your Continuing Professional Development (CPD) hours as part of the IET's CPD monitoring scheme.
25 Apr 2026
10:45am - 2:30pm
Organiser
- Singapore Local Network
Registration information
If you have any enquiries, please contact Hao Zhou at Hao.Zhou@ietvolunteer.org or Ritz Khoo at R.Khoo@ietvolunteer.org
Speakers
Stefanus Goana
Director - Anagatra Express Logistics (S) Pte Ltd (Singapore headquarter), PT Anagatra Ekspres (Jakarta branch)
Stefanus Goana is a logistics entrepreneur within the engineering & technology space for petrochemical companies which includes ExxonMobil, Pertamina, and others. Armed with processing engineering bean specialisation. His focuses on controlling variables across the coffee value chain, from cultivation and post-harvest processing to roast development, extraction performance, and sensory evaluation.
Being certified CQI Q Processing Level 2 professional and advisor on technical judging panel for national Championships. The approach to coffee through the lens of process stability, quality assurance, and repeatable outcomes. This talk will be delivered on a pro bono basis.
Additionally, technical workshops for engineering & technology teams of IKEA, Halliburton, IWC Schaffhausen, Rio Tinto, Apple, etc, with sessions built around process mapping, parameter control, defect prevention, and consistency.
Finally, he conducts annual field-based technical processing programmes in the region, where participants examine how fermentation, drying, storage, and handling protocols directly affect product stability and sensory performance.
Beyond training, Stefanus contributes to the coffee industry through roasting and Cup Tasters competitions that emphasise calibration, precision, and applied technical judgement. He invites participants to understand coffee not as a craft alone, but as a production system where every upstream decision influence downstream quality.
Programme
• 10.45 am – 11.00 am Registration
• 11.00 am – 11.45 am Presentation on “The Engineering behind Coffee – From Bean to Cup” by Stefanus
• 11.45 am – 2.00 pm Hands-on session
o Tech and tips on coffee fermentation and roasting
o Tech and tips behind V60 pour-over brewing techniques
• 02.00 pm – 02.30 pm Group photo taking and networking