Posted January 15th, 2016 by wolfram with 5 Comments

Mit der Zeit ist es so eine Sache. Völlig frei verfügbare Zeit nimmt ab und dies führt dazu, dass man sich genau überlegt, wo man sie investiert. Meine Zeit habe ich über viele Jahre in diesen Blog investiert. Als mehrfacher Papa haben sich die Prioritäten jedoch verschoben. Zudem hat der Blog zuletzt nicht mehr seinen eigentlichen Zweck erfüllt: den Austausch zu fördern.

Es gibt eine neue Generation Kaffee-Enthusiasten, das ist gut. Wild, den Kopf voller Ideen, einige davon neu und interessant andere – naja – nicht. Was sich jedoch verstärkt zeigt ist, dass ein Austausch mit dieser Generation nicht mehr gut möglich ist, da oft nicht erwünscht. Die Opas (dazu gehöre ich) gehören irgendwie ins Feindbild, deren Erbe ist überholt, man muss Dinge anders und neu machen. In keinem Fall darf man irgendwie abstammen, aufbauen auf Vorhandenes. Man hat Dinge selbst von der Ursuppe bis zu dem gebracht, wo man heute steht.

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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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Posted April 14th, 2012 by wolfram with 1 Comment

Es gibt zwei Dinge, auf die ich bei Barista-Schulungen Wert lege. Die Entwicklung der sensorischen Fähigkeiten und das Verständnis des Extraktionsprozesses. Alle Schulungen die ich gebe, behandeln diese Themen umfassend. Der Umfang der von mir durchgeführten Schulungen beträgt in der Regel zwei Tage, mit der Möglichkeit, anschließend eine Zertifizierung gemäß SCAE Barista-Zertifizierung durchzuführen. Der Grund für den starken Fokus auf den genannten Themen ist, dass ich jedem Teilnehmer die Werkzeuge in die Hand legen möchte, mit denen er sich später alleine weiter entwickeln kann.

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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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backyard coffee

Posted March 8th, 2011 by wolfram with 1 Comment

Some people might already know it, I opened up a small roastery. I did not yet talk about this much and didn’t publish information about it since I wanted to get things set-up properly in advance. backyard coffee is rather a project than a full blown business. Let me introduce you to what I am after so you know what you can expect.
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Coffee places in Germany

Posted February 22nd, 2011 by wolfram with 3 Comments

David Walsh, known to be a carnivore par excellence and author of the blog theotherblackstuff.ie, asked me about a list of coffee shops and roasteries in Germany that are representing the “state of the nation”. This really is a tough one since I don’t want to be seen as a judge for German coffee. Nevertheless, there are a few places that I recommend just because I know them very well and have been there many many times.

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Hail to Barista Competitions

Posted February 20th, 2011 by wolfram with No Comments

There are many things for whom I am thankful about barista competitions. The comradery is unbeaten, on every event you get to know more and more people and the best thing is: they are from around the world. Thanks to Facebook and twitter you can stay in touch throughout the year until the next “gathering” is just a stone’s throw away. But this is not what I want to bring to your attention here.

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