Coffeologist and Head of Corporate Communications Ingo H. Klett. Photo: Marina Brockhoff for © WEBER Packaging GmbH, 2016

südback 2016

Those who optimise their coffee dispensing with the help of WEBER experts and roast it themselves from now on, profit economically from large margins between the purchase and sales price per unit. In increasingly confusing markets, bakers and confectioners who know something about roasting are a worthwhile target for many reasons.

In order to ensure that bakeries and confectioners are able to make the repeat visits that generate sales, WEBER Packaging GmbH will be presenting special food and coffee concepts at the bfm Ladenbau GmbH stand No. C12 in Hall 7, together with Naturback, in order to further expand their gastronomic expertise as first-tier suppliers to the market.

Coffee Sommelier

As a manifestation of its coffee expertise, the Güglingen-based family business has afforded itself a coffeologist. There are currently only about 100 worldwide. As Certified Barista Level I and II of the Specialty Coffee Association of Europe (SCAE), Ingo H. Klett is not only a professional at the sieve holder, but due to his far more comprehensive education in Europe's most important coffee school, he also knows the essential aspects of cultivation, harvesting and preparation of the coffee plants as well as roasting, packaging, post-ripening in the valve bag and the actual preparation.

Concentrated coffee expertise – daily for users and 'doers'

The WEBER business unit WEBAcoffea will be holding live roastings at its stand every day of the fair: Small samples of roasted coffee can be taken in the original WEBAbag hot stamping coffee bags or the self-roasted speciality coffees can be tasted on site.

Free 1-day workshop in Europe's most important coffee school

Every day WEBER raffles off one voucher each for a free visit to a one-day coffee workshop at the Coffee Consulate in Mannheim among all trade fair visitors who throw their business card into the raffle box at the stand by 5 p.m.