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.

Sponsoring durch Mahlkönig

Posted May 9th, 2011 by wolfram with 2 Comments

Die Teilnahme an der Barista Weltmeisterschaft stellt mich vor einige logistische Herausforderungen. Auf meiner Liste der Dinge, die ich für die Meisterschaft benötige, stehen fast 100 Positionen, in Summe macht das knapp 290 Einzelteile. Das die Weltmeisterschaft dieses Jahr in Bogota, Kolumbien, ausgetragen wird, macht die Vorbereitung nicht leichter. Eine Position auf meiner Liste hat mich vor besondere Herausforderungen gestellt: meine Mühlen.

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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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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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Deutsche Barista-Meisterschaft 2011

Posted January 9th, 2011 by wolfram with No Comments

Die nächste Runde der Deutschen Meisterschaften ist eingeläutet. Die Anmeldung ist ab sofort unter www.scae-deutschland.de möglich. Die Meisterschaften in den einzelnen Disziplinen finden vom 15. bis 17. April 2011 in Hamburg statt.

Wer unseren Vorbereitungen für unsere Teilnahme an der Deutschen Meisterschaft folgen möchte, kann dies unter www.radical-coffee.de tun. Wir teilen auch dieses Jahr wieder unsere Gedanken im Vorfeld der Meisterschaft mit Euch. Wer Fragen hat oder sich austauschen möchte, soll sich bei uns melden.

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Kaffeerösten, ein Kompendium – Teil 2

Posted January 1st, 2011 by wolfram with 4 Comments

Dies ist der zweite Teil des Kompendiums über das Thema Rösten von Kaffee. Im ersten Teil bin ich auf einige allgemeine Aspekte eingegangen und habe den Rahmen geschaffen, den ich nun weiter ausfüllen möchte. In diesem Teil gehen wir die Themen praxisorientiert an und gehen den Röstprozess schrittweise durch. Wie ich zuvor ausgeführt habe, geht es darum, den Röstprozess kontrollieren zu können. Um dies zu tun, ist es notwendig, die Vorgänge während des Röstens zu verstehen. Ohne etwas Hintergrundinformationen kommen wir an dieser Stelle daher nicht aus. Zwei Aspekte sind für uns interessant:

  • die thermischen Prozesse, die uns die Steuerung des Röstvorgangs erlauben und
  • die chemischen Prozesse, die während der Röstung als Resultat ablaufen.

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Cupping Sheet 4 iPad

Posted December 9th, 2010 by wolfram with No Comments

I have already posted a number of documents for cupping and roast profile tracking which can be found here. Lately I moved certain documents over to my iPad since I find it quite handy to have them available on the run. I have updated the roast profile tracking document for iPad already, you can download it here.

If you want to track your cupping notes on the iPad as well, you can use this new document. It is based on the Cup of Excellence cupping sheets.

To be able to use the templates you need Numbers for iPad from Apple.

Opening up

Posted November 28th, 2010 by wolfram with 2 Comments

Dear readers,

I am thankful for the participation of all of you in the past years. It brings me great pleasure making my thoughts public, sharing and discussing them with you. In the past years a living coffee community has and still is growning in Germany and I feel that it is time to open my blog to international readers as well. In the future you will find both, english as well as german posts, on my blog.

Thanks again and keep up your participation.


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