The need to talk…

Posted May 17th, 2014 by wolfram with No Comments

Coffee brewing has become a scientific process. Today we are able to measure the brewing process, we are talking ratios (extraction) and have overcome the “rules” of the past, of how coffee should be brewed. I am getting asked numerous questions per week. Based on the type of question one can see that our professional “common knowledge” has not yet become a public set of common knowledge. Even that the information is out there, acceessible easily, people are slowly incorporating them.

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Posted February 21st, 2013 by wolfram with No Comments

Unlike many people, which are following the manual brewing hype and dropping espresso in turn, I really like espresso. I like it for what it is. Espresso isn’t just a drink where aromas are packed more densely. The viscosity and the mouthfeel of the drink are some of the aspects making me love espresso that much. And no, it isn’t all about the viscosity. A good espresso lingers around for a long time, showcasing long lasting aromas, something you can’t get from a filter or otherwise manually prepared brew.

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Nerd Activities?

Posted October 7th, 2012 by wolfram with 1 Comment

Today we are able to prepare espresso better than ever before. In my previous post I was talking about pressure profiling, which has a huge impact on what you can extract from your coffee. While playing around with pressure profiling and extraction in general I was also playing around with specific roast profiles for my coffees lately. The results were remarkable. Instead of balancing out all taste attributes during roasting I could focus more on aroma development since I was able to create the overall balance during drink preparation. I will get back to this topic in a later post in more detail. While being amazed like a child several thoughts rushed into my mind to whom I dedicate this post.

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Pressure Profiling

Posted June 2nd, 2012 by wolfram with 4 Comments

Since the first big hype about pressure profiling one and a half years ago I couldn’t find any noteworthy information about it anymore. Why is that? Is it because pressure profiling hasn’t turned out to be the next big thing? Did people stop sharing their findings? In the past we were playing around with pressure profiling for a while and made our first findings. Nevertheless, I never did a more systematic “research” to underpin the findings so far nor could I find anything like this in the internet.

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WBC 2011 Signature Drink

Posted October 9th, 2011 by wolfram with 1 Comment

Since I am back from Bogota I have been too busy to write another blog entry. Since preparation for the next national competition is already ramping up it is about time to publish the final bits of information according to my national and WBC performances this year. Lets start with the signature drink.

Creating a signature drink can be a quite frustrating thing. Nevertheless, as more as you understand your coffee and aroma pairing in genral the better it gets. The signature drink that I created for this years German Barista Championship and the World Barista Championship had one major aspect in mind: simplicity. Showcasing the greatness of coffee without using  many ingredients. The goal was to let the coffee speak for itself and to present a complex and diverse drink.

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Defining Espresso Brewing Recipes

Posted July 11th, 2011 by wolfram with 1 Comment

I was looking for a way to communicate my espresso brewing recipes to the consumer. In the past I was using simple information, consisting of the dose and the brewing temperature only. But the given information is of no use at all. Why? Some people are already confused by this “depth” of information, they just don’t know what to do with it. They don’t understand brewing as a process whose parameters can be controlled to produce a predictable result: “one day the coffee is good, the other it is not, this is how it is”.

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WBC 2011 – The Movie

Posted June 16th, 2011 by wolfram with 2 Comments

Tom, Tom, Björn and me captured our trip to Bogota on tape and took a load of pictures as well. We made a movie out of this that can be found on vimeo: WBC 2011 trip to Bogota


Nestlé – WBC 2011 Sponsor

Posted June 12th, 2011 by wolfram with 10 Comments

Many things are in my mind after the WBC 2011 in Bogota, which was truly a great event. Feedback from a competitors view is one such thing, which I will write about shortly. For now I would like to address one thing, that caused a lot of discussion during the WBC online as well as in Bogota itself: having Nespresso (Nestlé) as a sponsor for the event.

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WBC Competition Schedule

Posted May 26th, 2011 by wolfram with 1 Comment

The schedule of the WBC competition has been released to all national champions. I uploaded it so you can download it here. My slot for the pre-round is on the second day (3rd of June), starting 5th. Please bear in mind that the times given are local time in Bogota, which is -7 hours to CET.

Will publish more information as it becomes available.

German Barista Champion 2011

Posted April 18th, 2011 by wolfram with 3 Comments

Even if you put much effort into something, finally achieving a goal sometimes feels weird. To make it short: I won the national German Barista Championship 2011 and will have the honor to represent Germany at the World Barista Championship in Bogota at the beginning of June. There is still a lot to do till then, many things to reconsider, to change, to adapt. But that is part of the game, and I like it.

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