Researching the perfect coffee taste
Vineeth Surendranath is such a person. Born in India, he came to Dresden in 2004 to conduct research at the Max Planck Institute of Molecular Cell Biology and Genetics (MPI-CBG) into the field of evolution and developmental biology. On his obligatory trips abroad, he discovered his passion for exceptionally good coffee.
An obsession which he was unable to fulfil, because the type of speciality café that could, for example, be found in Prague was absent from Dresden, even from the hipster district of Neustadt. Until a friend, just returned from New York, told him about the Phoenix Coffee Roasters who operate more than just a café and where only an extremely high-quality raw product goes into their Giesen W15 drum roaster.
Since then, Surendranath has been spending more time researching the perfect coffee taste than developmental biology – as managing director at Oswaldz. Before the opening of the café, he spent his leisure time over a two-year period receiving a thorough grounding from Phoenix in all the finer points of the black art. Surendranath’s baristas also have to undergo a six-month course on how to use fine scales to measure out the right amount of ground beans, how to set the correct pressure to force the water through the filter holder and much more besides. On account of its aroma, an old favourite has now returned as the prime method of preparation: the filter. For connoisseurs, however, sugar and milk remain taboo.