Coffee, coffee beans, coffee shops! Tim shares his knowledge on all things coffee and his future plans to open a café of his own.
Tim has been a long time friend of mine, who has been obsessed with coffee ever since I have known him. Having traveled the world to experience and taste all the coffee there is to offer, Tim has accumulated a depth of knowledge around the café experience, barista techniques, bean roasting, and coffee quality. Tim has also worked as both a dishwasher and a barista, acquiring that much needed experience “in the field,” working hard to learn about how to run a successful business. After years of exploration and long hours spent in the café, Tim is finally opening his own coffee place next year- congratulations Tim! When I return to Hamburg, I cannot wait to pop in for a delicious cup of coffee and I hope you’ll join me in supporting Tim very soon!
Hallo Tim! Tell us a little bit about yourself!
I’m 23 years old and was born and raised in Hamburg, Germany. Besides my passion for coffee, I enjoy spending time with my girlfriend and family, traveling, especially to the US, driving and reading about cars, and learning more about nutrition and the plant based lifestyle.
How long have you been interested in coffee and what has sparked this passion?
Believe it or not, my parents always tell me that I had my first coffee at the age of five. My first job in coffee was working as a dishwasher for a bigger local roastery and café. This is where my passion for specialty coffee really took off. After graduating from school, I visited different states on the east and west coast of the United States and explored different concepts and business ideas. After many years of refining my idea of what I want to achieve with my concept and writing a business plan, I finally signed a lease for a space to open my own café in the heart of Hamburg in Spring / Summer of 2021.
What are your favorite coffees and coffee chains or shops and why?
Funny enough, most of them are in the U.S.! Heart Coffee in Portland, Oregon is probably my favorite coffee shop because the staff is very knowledgeable and the drinks are consistently high quality. I’ve had some of my bests coffees there. I also enjoy going to the Starbucks Reserve Roasteries because the interior design and aesthetics are mind blowing and the coffee is decent too. Coffee-wise, I prefer washed coffee from Africa. Kenyan coffees are usually very sweet and juicy.
I know you are opening your own coffee shop next year (how exciting and congratulations). Tell us a little bit about this new venture and what will set it apart from other coffee shops?
Thank you! I have always wanted to open my own café because most of the ones I’ve been to lack the basics of what makes a good experience to me. I think if you can provide consistently great service and high quality products in a beautiful and clean environment people will come back. Every decision I have made considers all of the above and we-my father co-owns the company- have put a lot of thought into the design process of the space. I can guarantee you it will be like nothing else in Hamburg.
To you, what makes a good coffee shop experience?
Like I said, people want a great product, served with a smile, and fast. It’s really hard to consistently achieve this level of service, but the whole concept is built around these three factors.
How has your previous experience as a barista helped you in building your new business?
Over the years, I was fortunate enough to gain many insights relating to the processes, finances, staff, regulations and of running a coffee shop, simply by learning from others peoples’ mistakes. I wouldn’t be as confident as I’m today without my experience as a barista. I’m convinced you can only be a great entrepreneur and employer if you’ve worked through the ranks.
What is one challenge that you have faced in starting your new coffee shop?
Convincing the banks it’s not just another coffee shop. Specialty coffee is still relatively unknown in Germany and it’s hard to convince people of something they’ve never tried themselves before. Also, finding the right space that checks all the boxes. It took me four years from starting to look for a space to signing the lease.
If I have learned one thing from this process: never give up and follow your dreams!
Last question, what do you think the future of coffee consumption looks like?
Due to climate change, the world will have 50% less land available to grow coffee by 2050 than we have today. This will hopefully bring the price of commodity coffee up so farmers can make a sustainable living from their work. Also, I think the consumer will make more informed buying decisions and especially look for high quality coffee. I’m definitely excited what the future holds for specialty coffee!