Thomas Eckel’s journey into the world of coffee

What do graduates of Julius-Maximilians-Universität Würzburg (JMU) do for a living? To give students an insight into a range of career paths, Michaela Thiel and her team from the central alumni network ‘University of Würzburg Community’ regularly interview selected alumni.

Today we’re talking to Thomas Eckel. He studied Business Administration at the University of Würzburg and is the founder and managing director of Murnauer Kaffeerösterei GmbH.

Thomas, how did you get into the coffee roasting business?

For me, it all started with a very special encounter: a man from Hawaii told me with incredible passion about coffee cultivation on his island – about the local conditions, the people behind it and just how unique the coffee there is. I was really hooked when I got to taste his coffee. There was a world of difference between what I’d known up to that point and this coffee! From then on, I wanted to understand what it takes to make a coffee taste so exceptionally good. This fascination turned into a hobby that has stayed with me for many years. During this time, I undertook training courses – including to become a certified master coffee sommelier – tasted countless coffees and immersed myself in the world of cultivation, processing and roasting. More than ten years after meeting the Hawaiian, that passion finally gave rise to the Murnauer Kaffeerösterei.

How does your business studies degree help you in your work?

A roastery is, of course, also a business – and that’s where my business studies degree helps me enormously. As the business grows, it’s important to keep track of costs, investments and cash flow. When locations or supply chains change, logistical knowledge is essential. Due to changing consumer behaviour and fierce competition, marketing is a key pillar in showcasing our values and the quality of our coffee. Added to this are areas such as human resources, financial control and strategy. In short: the art lies in the drum – but without a foundation in business administration, I wouldn’t be able to practise this art sustainably.

What fascinates you about coffee beans and roasting?

Coffee roasting is a very emotional and creative profession. A single coffee bean contains hundreds of possible flavour combinations, and roasting is a bit like an artist creating a painting. I’m also fascinated by the incredible diversity. Many people are familiar with Arabica and Robusta as two main types – but within these types there are numerous varieties, each with its own characteristics. The method used to process the coffee cherries also has a major influence on the flavour potential. This results in coffees with typical notes of chocolate and nuts, but also fruity and floral profiles that can be reminiscent of berries, citrus fruits or jasmine. During roasting, you can ‘tease out’ this potential from the bean. Seeing and tasting how the character of a coffee changes with small adjustments to the roast profile remains absolutely fascinating to me to this day.

What’s your advice for passionate coffee drinkers?

Most importantly: buy your coffee from a local roaster and ask for advice. You’ll learn an incredible amount there about origin, processing, roasting and preparation – and often discover flavours you’d never even imagined before. Then: try, try, try. Coffee is incredibly diverse. Experiment with different brewing methods: filter coffee, French press, moka pot, espresso or cold brew. Feel free to take one and the same coffee and brew it in different ways – you’ll be amazed at just how broad the spectrum of flavours can be!

What future trends do you see in the coffee market?

Coffee cultivation is one of the sectors hardest hit by climate change. Scientific forecasts suggest that we can expect significantly lower yields by 2050. Changes will therefore be necessary – from more climate-resilient varieties and different cultivation methods to increased shade-grown coffee and agroforestry systems. At the same time, issues such as transparency in the supply chain, fair pay for producers and sustainability throughout the value chain are becoming increasingly important.

Thank you very much for the interview!

Are you not yet a member of the ‘University of Würzburg Community’ alumni network or of Alumni & Friends e.V.? If not, you’re warmly invited to register! You can do so on the Community’s website, where you’ll also find previously published interviews with JMU alumni.