The smell of roasted coffee fills the air in a small kitchen in Hattiesburg, where digital scales, thermometers and grinders sit on the counter like lab instruments. In front of the espresso machine, a student observes the first few golden drops coming down from the portafilter, measuring every second of the extraction like a true scientist would.
In Hattiesburg, coffee means something different to everyone. But for two residents, it’s far more than just a morning ritual. For Maximilian Alberth, it’s a science built on precision and experimentation; for Ashley Pierson, it’s a craft rooted in people and community. Their approaches couldn’t be more different, yet both share the same devotion to the art of coffee.
“I never understood espresso machines,” said Alberth, a 22-year-old physics student from Munich, Germany. “But when I started repairing my mother’s old machine, I understood how much science goes behind extracting a cup of coffee.”
That same curiosity soon turned into a passion. Today, Alberth roasts his own beans he likes to source from the Idido region of Ethiopia. He studied and conducted experiments to improve extraction methods and collaborated with local coffee shops to perfect techniques and machinery efficiency.
“I like to think it’s a balance between art and science,” said Alberth. “Every detail, from roasting to extracting, can alter the taste. My challenge is to make the process replicable the same way every time.”
His experiments are meticulous and with purpose. He measures color and distribution of coffee grinds. Analyzes variables like temperature, pressure, and granulometry, taking notes of results and tastes.
“I feel like I have caught up with coffee research,” said Alberth. “But we as a coffee community will not plateau for a long time.”
For Alberth, coffee is a blend of creativity and precision. His favorite moment of every cup is seeing those first few caramel-colored drops that come down from the portafilter.
Alberth is not the only one in Hattiesburg to think of coffee as something more than just a morning ritual. Across town and behind a counter, Ashley Pierson, a 26-year-old barista from Clinton, laughs with clients and makes orders with attention and care.
Together, they represent two opposite approaches to coffee: one focused on experiments and details, the other focused on people and community.
Pierson has worked at Equinox Coffee for four years and previously worked in two other cafes. Her love for coffee started with the process of making it. With time, however, her passion shifted from technique to relationships and client interactions.
“The best part of my job used to be making coffee,” said Pierson. “Now it’s the people. Half of our clients are regulars, and I love talking to them every day.”
This, however, does not mean that technique is not her forte. Pierson’s favorite drink to make is an aerocano, a frothy iced americano with a creamy layered texture. Every morning, she calibrates the machine with care to make the best espresso, knowing that this step can easily change the result of her coffee.
“People don’t realize how much precision counts when making a cup of good coffee,” said Pierson. “It’s 60% science and 40% art. If the science is wrong, I’m not gonna drink it!”
Equinox gets its beans roasted from Grin Coffee Roastery, on Broadway Street, an establishment known for the quality of its products. Pierson explains that, even though trends change, the quality of their coffee is always excellent, and her goal is always the same.
“If I can make a customer laugh and serve a good coffee, that’s a victory,” said Pierson. “When I’m in a good mood, the coffee almost tastes better.”
Looking around the room, she points at the plants that are all around the tables, bookshelves, and countertops.
“The plants and the colors in here really create the atmosphere,” said Pierson. “But it’s the interactions and relationships with our clients that make this place so special."
While Pierson focuses on the customer’s experience with coffee, Alberth explores the intricate mechanisms of how to make the best cup. Two different approaches, but united by the goal of understanding and sharing the experience with others.
“Coffee unites people,” said Alberth. “You can talk about taste, science and memories. In the end, it’s something we all share.”
At the end of the day, Pierson cleans up the counters at Equinox Coffee as the store quiets down. Meanwhile, Alberth is at home, carefully measuring his next batch of beans to roast. Two different places and two different people, but the smell in the air is the same. A reminder that coffee can connect people one cup at a time.