Project Description

Mathieu Theis

Please tell us a little about yourself: 

I used to be an Engineer and switched my life to coffee 5 years ago, after drinking speciality coffee. Together with Emi Fukahori, I’ve opened 2 coffee shops called MAME in Zurich. We are happily living our passion.

What are you excited to do in Boston?:

Boston makes me think about George Howell, which has probably one of the best Kenyan coffee I have ever drank. I hope to meet him and chat about his amazing coffees.

Please list the coffee competitions you have participated in, what year they took place, and your results:

2015 – Swiss Latte Art – 3rd Place
2016 – Swiss Barista – 1st Place
2016 – WBC Dublin – 50th Place
2017 – Swiss Barista – 2nd Place
2018 – Swiss Barista – 1st Place
2018 – WBC Amsterdam – 3rd Place
2019 – Swiss Barista – 1st Place

How do you see the coffee industry changing in the future?:

I think specialty coffees will evolve in 2 directions. One more towards mainstream public trying to spread speciality coffees to more people.
At the same time, another part of the specialty coffee will go in the direction of excellence with partnership with top chef and top restaurants.

Where do you see yourself in five years?:

I would like to roast coffees and partner with farms to explore coffee’s possibilities.

What are your interests outside of coffee?:

I like everything about food, restaurants, cooking techniques, but also cocktails, and bar experiences.

Is there anyone you would like to thank or recognize, or who helped you to prepare for the WBC?:

I would to thank my 2 coaches, Emi Fukahori and Ben Put, for the huge support. Also Matt Winton for all the fun training together; and my 3 lovely roasters for delivering such amazing coffees, Lex Wenneker from Friedhats, Rubens Gardelli, and Keen. A special thanks to Daterra for their amazing coffees and for supporting me.

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