Coffee Excellence Center
"Coffee is a world in itself and a reflection of our world."
Prof. Dr. MBA Chahan Yeretzian
Professor for Analytical Chemistry, Bioanalytical Chemistry and Diagnostics, Head of Coffee Excellence Center and Head Analytical Technologies
Publications (PDF 906,7 KB) and CV (PDF 387,2 KB)
The Coffee Excellence Center is the leading Public Research Institution on coffee along the coffee value chain: from crop to cup.
The Coffee Excellence Center was founded in 2008 by Prof. Dr. Chahan Yeretzian and has ever since expanded its scope and expertise to become the leading public science, technology and innovation center on coffee.
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 state of the art research on coffee along the whole value chain.
We aim to disseminate our coffee expertise via publications and in post-graduate education programs.
Research Focus
The Coffee Excellence Center is organized along five pillars, each lead by a renowned coffee expert.
- Origin and Green Coffee. Life cycle of Arabica, cultivation practices and post-processing methods of green coffee, analytical chemistry of non-volatile compounds and antioxidants in coffee: Dr. Sebastian Opitz
- Transformation of Coffee. Roasting, grinding, degassing, packaging, freshness: Dr. Samo Smrke
- Extraction and Sensory. Extraction of coffee, analysis of coffee aroma, sensory analysis of coffee (Q Grader for Arabica), water treatment and characterization: Dr. Marco Wellinger
- Aroma and Flavour of Coffee. Origin, characterisation, ageing: Sara Marquart
- Sustainable Development. Sustainability aspects in the coffee value chain, smallholder farmers livelihoods, value adding in origin countries: Sabine de Castelberg
Current Contributions of the Research Group
- SCA Podcast and Lecture #53: A Scientific Approach to Coffee Freshness" (Prof. C.Yeretzian, 27.05.2019)
- SCA Podcast and Lecture #52: Tracking and Tweaking your Extraction" (Dr. Marco Wellinger, 20.05.2019)
- Kaffeemacher Akademie: "Ist Kaffee ungesund oder sogar gesund?" (Expert Talk, Prof. C.Yeretzian, 14.05.2019)
- Kaffeemacher Akademie: "Wann ist Kaffee frisch?" (Expert Talk, Prof. C. Yeretzian, 04.05.2019)
- SCA Podcast #19: The Science of Coffee Freshness (Dr. Samo Smrke, 16.05.2018)
- SCA Switzerland Coffee Talk: "Coffee Freshness" (Talk by Dr. Samo Smrke, 07.03.2018)
- Barista Guild 2018: Exploring the process of coffee extraction (Talk by Prof. Dr. Yeretzian, 07.02.2018)
Industry Partners
We believe that the most demanding form of research is that which is put into practice. Through close, project-based collaboration with our industrial partners, we focus our skills, resources and infrastructure on the current needs of our partners and explore fundamental issues that can help us anticipate future requirements.
Continuing Education
CAS The Science and Art of Coffee
This continuing education program is the first University course at a Swiss University. The course was developed in close collaboration with the Speciality Coffee Association SCA Switzerland and exponents of the Swiss coffee industry.
The next Certificate of Advanced Studies "CAS The Science and Art of Coffee" (in German) starts March 12, 2021.
E-Learning CAS Coffee Excellence
The post graduate program "CAS in Coffee Excellence" is an exclusive blended e-learning program designed at the highest level of the coffee training path.
The next Certificate of Advanced Studies "CAS in Coffee Excellence" (in English) starts January 25, 2021.
Team
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Head of Centre, Coffee Excellence Center; Head, ...
Professor for Analytical Chemistry, Bioanalytical ...
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Research Fellow, Product Innovation
