“A key ingredient for the success of a scientific institution is, to my mind, the free flow of ideas”, says Scientific Director Alwin Köhler. “In science, new ideas and collaborations often arise from spontaneous, informal discussions over a coffee break. I am convinced that the Max Bar will have a significant and long-lasting impact on people’s creativity and well-being at the Perutz.”
The highlight of the Max Bar is the Faema E61. Introduced a year before Max Perutz received his Nobel Prize in 1962, the Faema machine revolutionized coffee-making by introducing a new mechanism for making espresso (italian: esprimere - to press out).
The Max Bar serves many Italian coffee specialties with great vistas to the east.