coffee knowledge
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Read more: Fermentation bei Specialty Coffee: anaerob, aerob & carbonic maceration im Filter erklärt
Fermentation bei Specialty Coffee: anaerob, aerob & carbonic maceration im Filter erklärt
Wie beeinflussen anaerobe, aerobe und carbonic maceration die Aromen von Specialty Coffee? Praxisnah erklärt mit Filter-Tassenprofilen, Brüh-Tipps, Saisonalität und Hinweisen für Leipzig und Umgebung.Read more -
Read more: INSIDE FRANZ MORISH: Our team philosophy
INSIDE FRANZ MORISH: Our team philosophy
“When employees are doing well, the company usually does well too,” says our founder, Tom. “There are also companies that are doing well while their team isn’t. But I don’t think that’s sustainable.” Indeed, the Franz Morish coffee roastery combines meticulous aesthetics with impeccable coffee enjoyment. However, the atmosphere, and ultimately our vision, stands or falls with the people who embody it!Read more -
Read more: MEET: Tom – How a footballer opened a coffee roastery
MEET: Tom – How a footballer opened a coffee roastery
Tom Geißler is the founder of Franz Morish . Born in Oschatz, he came to Leipzig as a child through football. He attended the sports boarding school there and remained loyal to this path for many years, but: "My vision was always to become self-employed with a café. I just didn't know what that should look like." How did Tom go from being a professional footballer to a managing director, roaster, and coffee nerd? And what did Iceland initially have to do with it?Read more
But what's your story? Now it's your turn...
