About

Do you often think „the internet is full of information, yet, it’s hard to find the good one, the useful one, the helpful one?“

Especially as a coffee professional or as someone who wants to know more about coffee, you experienced that the real information is often kept behind closed dors. And to find the proper starting point can prove to be difficult just like verified or tested tools and information. 

That was our feeling too, when we started in the coffee business (and that was almost 20 years ago). 

What helped us: Finding the starting point and go from there.

Now, what could be a starting point?

A website, a coffee consultant, a magazine, a book, a course, a social media account- basically anything that makes you feel welcome in the coffee family and that shares accessible information for your next step. A point where you always return to when you feel you want to know more. A point where you feel welcome and where are no such things as „stupid questions“. 

So, welcome to roestprofile where we, Thomas and Nadine, offer you a starting point into the ever evolving world of coffee. Welcome to the coffee family! 

You'll find the following:

• Information that is based on long-term experience from coffee professionals and us. 
• Information that is based on proper science and research.
• Information that is nicely presented in nice design to fuel enjoyment.

Information means…..

• timeless articles with coffee professionals from around the globe and different parst of the coffee value chain
• hands-on excercises we used in our roasting and sensory courses or that are just state of the art in sensory science
• tiny e-books about one specific topic, so you get quick answers and proven methods

And in case you are pondering who we are, that’s us:

Thomas runs Brinkmann Coffee Consulting since 2006 in Hannover, Germany. In his courses and consultancy, he focuses on roasting and sensory science.

What else? 

• Being twice German Roasting Champion has tought him that titles are worth only what you make of it.
• Loves to learn from his students and business partners.
• Enjoys learning from new people to the business and all of their questions that challenge his point of view again and again.
• Is happy that all his equipment like roasting maschines, espresso maschines, grinders and you name it, are payed by himself and thus independent from any manufacturer influence.
• Took great pleasure in being judge in the Cup of Excellence for a dozen times, slurping the best coffees of at least 6 different coffee origins. 
• Being the first owner of the Coffee Diploma (SCAE) in 2010 in Germany, which was a good feeling back in the days as a self taught coffee professional.  
• As an authorized SCA trainer (AST) from 2010 to 2019, accompanied many coffee enthusiasts on their journey and realized over time that the system was not for him.
• Learned much from his time as a coffee shop owner and roaster, be it about packaging sizes, regulations, customers, green coffee buying philosophy - and all the ups and downs in between. 

Nadine runs roestprofile and supporting Thomas in his Coffee Consultancy. 

What else?

• Believes that the real benefit of her studies in communication science, economics and politics was, to be able to read and understand research papers and methodologies - which proves to be very useful today in coffee science and coffee research.
• Remembers very well the feeling of coffee cupping back in 2014 in a sensory course, being hardly able to distinguish washed & natural arabica and washed and natural robusta, while nowadays insctructs sensory courses and get the same results from cupping at origin as certified Q-Graders. 
• Enjoyed very much working for the European Commission (Blue Book Trainee), especially the international atmosphere with collegues from various European origins, learning that every matter has many different point of views.
• Regrets a bit that she finished her studies much later than needed because of her vast engagement in one of Europe’s largest student organisations, yet, the investment payed off in rewarding skills in project management and a „getting things done“ mentality. 
• Learned that coffee is an incredible broad topic while being the employed at the German Coffee Association in Hamburg. 
• Felt directly inspired by Ida Steens' presentation about memory and sensory performance at the World of Coffee 2017 in Budapest that she completed a 120-hours training on becoming a memory trainer - and still forgets where she put the keys.

These days, we are part-time coffee farmers owning a coffee finca in Nicaragua. That allows you to learn again first hand from specialty coffee growers about harvest and processing realities - from us and the awesome other farmers we meet. 

Thus: Once again, welcome to the coffee family :)