Coffee Excellence Center
Applied research and continuing education along the coffee value chain: from crop to cup
About us
The Coffee Excellence Center is a leading academic institution dedicated to the science and technology of coffee. Founded in 2008 by Prof. Dr. Chahan Yeretzian, our center’s mission is to explore and expand the frontiers in the science and technology of coffee along all disciplines.
We believe that high-quality coffee can only be obtained with a profound and holistic understanding of the coffee value chain. Therefore, we are dedicated to research and education on coffee along the whole value chain, from crop to cup.
Our expertise includes green coffee and origin, coffee transformation and storage, extraction and sensory, and we cover transversal topics such as flavour and sustainability.
Education
Our goal is to disseminate our coffee knowledge through education. We offer courses that help individuals develop an understanding of the industry, its competitive landscape, and potential synergies. By doing so, we aim to empower our students with the skills they need to succeed in their careers.
The Coffee Excellence Center provides graduate certificate programmes, including the fully online Certificate of Advanced Studies (CAS) in Coffee Excellence. In addition to this, we design customised courses tailored specifically for coffee industry and coffee-related businesses and entrepreneurs.
Research Fields
Origin and Green Coffee
Research on cultivation practices and post-harvest processing methods of green coffee species and how it translates to coffee quality. Research focusses on physical and chemical analyses of both green and roasted coffee.
Head of Green Coffee: Dr. Sebastian Opitz
Transformation of Coffee
Includes research on roasting, grinding, degassing, packaging, freshness and aging.
Head of Coffee Transformation: Dr. Samo Smrke
Extraction and Sensory
Research on extraction of coffee, analysis of coffee aroma, sensory analysis of coffee (Q Grader for Arabica), water treatment and characterization.
Head of Extraction and Sensory: Dr. Marco Wellinger
Industry Partners
We translate scientific findings from research into profitable applications for our partners in the coffee industry.
We strive to become the preferred research and innovation partner for coffee companies and entrepreneurs worldwide. With our expertise in chemistry and cutting-edge research facilities, we can help you unlock new opportunities in the coffee market.
Currently on Linkedin
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Don't miss out on your FINAL opportunity this week to enroll in the Coffee Excellence CAS, commencing on 2 October! This comprehensive online graduate certificate programme is specifically designed ...
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Last week, researcher and head of green coffee, Sebastian Opitz, attended the ASIC (Association for Science and Information on Coffee) in Hanoi, Vietnam. During his time there, he captivated the ...
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Check out our latest Science post on roasting "Energy Transfers & Physical Changes" over on Instagram ☕ 👩🔬 🧠 By the way, today is the deadline to register for the graduate certificate program CAS ...
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Join us at Swiss Coffee Festival
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Ready to take the next step in your coffee learning journey? 👩🎓 Application for our CAS in Coffee Excellence graduate certificate programme ends in less than 2 weeks. Don't wait any longer - sign up ...
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Chahan Yeretzian, head of the CEC, was a guest on the German podcast "AHA! Zehn Minuten Alltags-Wissen" and talked about coffee, health & sleep. The topic of coffee and health is also discussed in ...