Interview with Felix Teiretzbacher, 2022 World Coffee Roasting Champion

Watch the full interview with Felix Teiretzbacher, World Coffee Roasting Champion, at the Vienna Coffee Festival 2022.

Felix Teiretzbacher’s journey through the world of coffee is as rich and complex as the beans he roasts. In this interview, recorded at the Vienna Coffee Festival 2022, Felix shares his evolution from a novice to a World Coffee Roasting Champion, offering insights into the coffee industry, his personal experiences, and his philosophies on roasting. His story is a testament to the power of passion, experimentation, and a deep commitment to quality.

From Coffee Machines to Roasting Champion

Felix’s entry into the coffee world began in 2003, but not in the way many might expect. Instead of following a direct path into roasting or café ownership, Felix started working with industrial coffee machines, installing and teaching clients how to use them. His role was crucial in the early stages of the second wave of coffee culture, where Italian espresso machines were becoming an iconic part of the coffee experience.

However, his journey took a significant turn in 2008 when he opened his first café, Gemolino, in Krems. While the café was successful, Felix soon found that his true passion lay in roasting. In 2011, dissatisfied with the commercial coffee available, he began experimenting with home roasting, eventually deciding to pursue it as a full-time venture.

By 2014, Felix sold his café and focused on his roasting business, moving operations to a larger facility in St. Pölten. With his newfound focus, Felix’s approach to roasting grew more refined. Experimentation became his hallmark, as he pushed the boundaries of what was possible with coffee, striving for excellence in every batch.

The Evolution of Coffee in Austria

As Felix’s roasting skills developed, he witnessed a major shift in Austria’s coffee culture. More people were becoming interested in specialty coffee, and the rise of local coffee competitions gave the entire industry a boost. For Felix, these changes were a reflection of the growing demand for better coffee and a desire to experiment. His own role in this evolution was underscored when he became a two-time national champion and later, the World Coffee Roasting Champion. For Felix, winning the world championship wasn’t just about personal recognition; it was about inspiring others to experiment and improve the quality of coffee throughout Austria and beyond.

Quality and Experimentation: Keys to Roasting Success

For aspiring roasters, Felix’s advice is simple yet powerful: embrace mistakes and use them as learning opportunities. He believes that failure is an essential part of innovation and that experimentation, even when it leads to unexpected results, is key to discovering new techniques and flavors. “Every roast is an opportunity to learn,” he says, emphasizing that the road to mastery in coffee roasting is paved with constant experimentation.

Felix also stresses the importance of quality control. For him, roasting isn’t just about technique; it’s about continuous refinement and understanding how small adjustments can elevate the coffee’s taste. He encourages new roasters to not only experiment but also to regularly taste and assess their results, always striving for better consistency and flavor.

Winning the World Championship and Its Aftermath

Winning the World Coffee Roasting Championship in 2018 was a life-changing moment for Felix. It brought international recognition, but also increased pressure to maintain the high standards he had set. “After the win, I became more meticulous. The scrutiny from coffee enthusiasts worldwide made me even more focused on every detail of my roasting process,” Felix admits.

However, despite the added pressure, Felix remains grounded in his core philosophy: roast with the same passion and care that led him to success in the first place. For him, the thrill of roasting still comes from the process itself, not the accolades.

The Future of Coffee Roasting

Looking ahead, Felix predicts exciting changes in the world of coffee roasting. One trend he’s noticing is a shift back to cleaner, more stable coffee profiles after a period of exploration with experimental fermentation techniques. He believes this return to more straightforward roasting styles will become the norm for many top roasters in the coming years.

Additionally, Felix anticipates major advancements in roasting technology. Energy concerns are likely to drive innovation in roasting machines, resulting in more efficient equipment and potentially influencing the flavor profiles of the beans they roast. He also sees more roasters turning to technology, such as Cropster software, to streamline their processes and fine-tune their results.

Felix, who has been using Cropster for years, appreciates its potential but admits he hasn’t yet tapped into all its features. He hopes to make better use of the software in the future to further enhance his roasting techniques and improve his business operations.

Looking Forward: Teaching and Mentoring

While Felix’s competitive days may be behind him, he isn’t stepping away from the coffee scene. Instead, he plans to focus on collaborations and teaching the next generation of roasters. His goal is to share the knowledge he’s gained over the years, from the technical aspects of roasting to the creative side of flavor development. Through mentorship and education, Felix hopes to inspire others to take their roasting to the next level, just as he did when he started.

Closing Thoughts

Felix’s journey is a testament to the transformative power of coffee. It’s not just about the beans or the process—it’s about the connections that coffee fosters, the community it builds, and the constant drive for improvement. Felix is grateful for the opportunities he’s had to share his passion for roasting and looks forward to continuing to shape the future of coffee.

Watch the full interview to dive deeper into Felix’s story and gain valuable insights into the world of coffee roasting.