Summary

We’re seeking a hands-on Senior Scientist to join our Coffee R&D team to focus on liquid extraction science, pilot-scale experiment design, and process optimization. You will be a subject matter expert for using bench processes and pilot coffee extraction unit. In this role you will design and run experiments to innovate, improve product performance, scale up new extraction recipes, and turn data into robust, repeatable manufacturing processes. This is a hands on, execution-heavy, data-driven role that will spend significant time in pilot trials on site in Norton Shores, MI and as necessary at partner locations. There will be an expectation of early heavy involvement in project load and travel to Philadelphia during the learning period of first 4–6 months with then a relocate to Norton Shores, MI after that onboarding/trial period (by June/July 2026).

Responsibilities

• Design, plan, and execute experiments on bench and pilot coffee extraction units to evaluate extraction parameters (TDS, yield, flow rates, temperature profiles, pressures, residence time, particle size effects, etc.).

• Develop experimental protocols, maintain detailed lab and pilot plant records, and produce clear study reports with conclusions and recommended next steps.

• Analyze process and product data (statistical analysis, DOE, basic modeling) to identify root causes and optimization opportunities for product quality and process efficiency.

• Translate lab results to pilot and manufacturing scale: participate in scale-up trials, translate operational parameters into operations instructions and create coffee product specifications as well as maintain them.

• Operate and/or supervise pilot extraction runs, coordinate with manufacturing, QA, and external trial partners; collect samples and interpret analytical measurements (pH, TDS, flow rates, viscosity as applicable).

• Lean and apply sensory evaluation techniques and to experimental trials to make data driven decisions.

• Support shelf-life, stability, and sensory studies relevant to extraction changes in finished beverage quality.

• Communicate results clearly to cross-functional partners (product development, engineering, operations, QA, procurement) and present study findings to stakeholders.

• Travel frequently between Philadelphia and Norton Shores during onboarding/trial period (expect regular travel for 4–6 months), then based in Norton Shores with occasional travel to trial sites and vendors.

Requirements

• Bachelor’s degree in Food Science, Nutrition, Chemical Engineering, Process Engineering, Food Engineering, or closely related discipline. Or equivalent directly related experience that can translate.

• 2–5 years’ experience in a food/beverage R&D, process development, or pilot plant environment (internships or relevant lab/plant experience acceptable).

• Hands-on experience designing and executing bench or pilot experiments; familiarity with DOE and basic statistical analysis.

• Practical knowledge of coffee extraction fundamentals (grind/extraction relationships, TDS measurement, brew ratios, extraction yield concepts, coffee roastng) or strong demonstrated interest in these topics and rapid learning aptitude.

• Strong laboratory skills: sample handling, accurate record keeping, and basic analytical measures (pH, refractometry/TDS, density/flow rates, viscosity where relevant).

• Excellent written and verbal communication skills; proven ability to summarize experimental results and recommend next steps

Preferred qualifications

• Any prior experience in coffee roasting, coffee beverage R&D (coffee, RTD)

• Experience with pilot coffee extraction equipment, industrial brew systems, or RTD coffee operations.

• Coursework or experience in process scale-up, unit operations, heat transfer, mass transfer, and practical brewing science.

• Familiarity with sensory testing protocols or willingness to learn and as well as participate in sensory testing.

• Experience with statistical tools (JMP, Minitab, Python/R, Excel for DOE).

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