The Engineer Behind the Espresso
Mathieu Theis
occupies a space between two worlds. By day, he navigates the analytical landscape of Siemens
as an engineer, selling data to customers. Yet, his identity is fundamentally anchored in the pursuit of the perfect extraction. While many see a divide between technical data and the ephemeral nature of coffee, he views them as complementary. He acknowledges a simple truth shared by his brother: some work to live, and others live for their work. For now, he balances the stability of the corporate world with an unrelenting obsession for Specialty Coffee
.
Moving Beyond the Digital Forum
His journey didn't begin in a high-end cafe, but rather in the digital trenches of the YouTube
and forum generation. He quickly realized that digital tutorials have limits. True growth requires a physical presence and professional mentorship. He began knocking on doors, seeking guidance from masters like Gwilym Davies
and Petra Davies Vesela
. This transition from a solitary home enthusiast to a collaborative competitor allowed him to sharpen his sensory skills, a discipline he believes is more vital than mere mechanical familiarity with a machine.
The Ritual of the Home Barista
Despite his title as the Swiss Barista Championship
, he identifies primarily as a home barista. His kitchen, however, rivals most commercial bars. Equipped with a La Marzocco GS3
and Mahlkönig EK43
, his morning routine is a dedicated half-hour ceremony. He scales every dose and scrubs every component for a single shot. This discipline isn't about vanity; it's about respect for the bean. He once tasted an Ethiopian Reko Coffee
that yielded intense berry and caramel notes—a "golden cup" moment that still haunts him three years later because of its elusive perfection.
A Philosophy of Simple Joys
Ultimately, his competitive drive is fueled by a broader appreciation for life's sensory gifts. Whether it is the complexity of a fine wine, the layers of a gourmet meal, or the resonance of good music, he treats every experience with the same reverence as a championship espresso. He advocates for a life lived through the senses, finding value in the simple act of enjoying what you do. This mindset transforms a routine cup into a moment of travel, proving that the greatest skill any chef or barista can possess is the ability to truly taste the world around them.
