As a Barista and Trainer I worked for different companies as a freelancer and made coffee tastings, presentations, photo shootings, developed recipes, trained their staff and much more. (Nespresso, Philips, Julius Meinl, ING, and others...)
As a technique-freak I love “digging deep” into all possibilities of new espresso-machines. So I am sometimes a test-person for coffee machines and other tools.
In this coffee world there are different procedures and cultures of making coffee (Espresso, Mocca Pot, Pods, Drip, Brewing,…) and all of them are eligible.
It’s like making fish. You can eat it raw, grill it, bake it, fry it, or just let it dry and chew it…. However one enjoys his fish, it’s legitimate for him/her.
Today I am the head of the Julius Meinl Coffee Academy in Vienna.
I am responsible for all seminars, classes and workshops and provide a
Barista Basic Class, Barista Profi Workshop, Latte Art Class, Sensorik Seminar, Coffee Recipes and Test Days for SCAE Barista Level 1 & 2.
Besides that I worked on projects like the worlds biggest Viennese Coffee House, creating a new blend, deciding about what coffee is best for what machine, working out tipps & tricks brochures, and training the staff and customers of Meinl also in the other countries.
