My name is Timon. For more than 10 years a passionate bartender and barista. Using my blog and my experience I have set myself the goal of bringing more quality into German gastronomy. Therefore I want to spread the idea an knowledge of preparing coffee, cocktails and combinations of both and bring it closer to consumers, bars, restaurants and the beverage industry in a way everybody understands.
If you want to enjoy the true coffee and cocktail experience, I am happy to help with workshops and consultance.
from cocktail to coffee and back
After my Economic High School, where I could learn the basics of business economics, I collected first experiences as a Bartender by visiting a bartender school near Munich. To expand my culinary knowledge, I got more insights in the form of an apprenticeship as a gastronomy specialist at a 5 star hotel in Munich. Through versatile stations at home and abroad, including Gamsei, The Charles Hotel Munich and Pegu Club New York, I could meet many different concepts and approaches of high class bar and restaurant management.
Using my creativity and skills I participated in many national and international competitions, in which I was able to achieve numerous top 3 rankings.
As Head Barista in one of Munich’s best cafes, the Standl20, I immersed my knowledge of all topics related to specialty coffee for the last 1 ½ years. During this period I was also lucky enough to become the German Barista Champion 2015 in “Coffee in good spirits”. A national Barista Championship held by the Specialty Coffee Association Europe (SCAE).
Currently I extend my professional horizon by studying economics at the Ludwig Maximilian University Munich.
The biggest challenge is to make simple things special. To inspire and excite people, a personal, attentive service, a competent advice, or even a cheese bread prepared and served with devotion and love can make the difference. With my work I try to achieve just that: to make the simple things in life special. That’s why I’ve always put high demands on myself and my work to achieve the best results.
Especially important to me is not losing focus on the essentials. These are the people for whom and with whom we work for. Because without them the gastronomy would not exist.
At the end of the day one thing is crucial. The fun and the joy of work! That’s the only way one can be successful in the long run.
Razzpresso by Brewing Bartender
Standl20 – Munich ◊ Cortiina Bar – Munich◊ Goldene Bar – Munich◊ Gamsei by Matthew Bax – Munich◊ Bar Reichenbach – Munich◊ Pegu Club – New York ◊ Barroom – Munich◊ The Bar @ Charles Hotel – Munich◊ Cohibar City – Munich◊ Kagan – Freiburg
nomination for “Newcomer of the Year 2013” of Mixology Bar Awards ◊ 3rd place Disaronno Mixing Star 2012 ◊ Winner Monkey 47 Commanders Cup 2011 ◊ Winner Lantenhammer Cocktail Cup 2010