Establishing successful concepts for the coffee industry and coffee professionals. Almost a decade of experience in the coffee industry, in specific:
PhD thesis in Food Chemistry about the optimization of coffee roasting leading to a less bitter and more balanced coffee.
Based on my findings, it is possible to make consumer-driven roastings leading to an individualized coffee experience. The work was performed at Technical University of Munich in collaboration with Nestlé/Nespresso.
Head of Flavor at the Coffee Excellence Center in Zurich in my role as Lead Product Developer for a Seattle-based coffee company. Performing sophisticated high-res analysis of coffee by means of GC/LC-MS and the statistical evaluation of big data, leading to industry applicable understandings of coffee taste & flavour.
Lead Project Manager of "Cosmos Coffee" at the Deutsches Museum, the world's largest Science Museum.
The exhibition shows all topics around coffee, from Biologoy, Chemistry, Technology, Economy and Culture to Ecology. Staged on up to 1.400 m² to 1.5 Million visitors annually. Cosmos Coffee will be toured internationally for three years to museums around the globe.
The exhibition was made possible by the close collaboration with Probat, Neuhaus-Neotec, Dallmayr, Melitta, Jacobs, Darboven, La Cimbali, La Marzocco, Nestlé, Tchibo, etc.