Both can work on tiny scales

She researches tiny particles; he conjures up delicious treats. Inmaculada Pérez and Benjamin Knobloch know that precision alone is not enough, and that the finest results often only come after many attempts. A conversation about patience, perfectionism, and what makes Jena so special for people from all over the world.

What’s the most important ingredient for getting your day off to a good start?

Inmaculada Pérez: A good night’s sleep.

Benjamin Knobloch: One hundred per cent coffee. That sounds a bit clichéd, of course, when you work in a coffee shop. But without coffee, I really can’t get going properly. And I enjoy making it too: playing at being a barista a bit, drawing something in the foam—it’s fun.

What does your ideal Sunday stroll look like?

Inmaculada Pérez: Definitely a walk around Paradiespark. I really love nature—watching the little birds, spotting a badger, seeing a cat in the street. I just like animals.

Benjamin Knobloch: I live in a quiet, beautiful neighbourhood—Jena Nord. That’s where the Heiligenberg is. And in Jena, it really isn’t difficult: you walk for ten minutes in any direction, and you’re already out in nature. That’s my spot. Hills, trees, a gentle breeze, lovely views. That’s all I need.

What do you think is excellent about Jena?

Inmaculada Pérez: The people. I really enjoy walking through the city and seeing that people here come from all over the world. We all live here together and respect one another. In such a small area, there is so much scope for learning and discovering the world.

Benjamin Knobloch: What I really like about Jena is that so many different ways of life come together here. You really do meet all sorts of people. I'm originally from a small town near Dresden, and it’s always a surprise who you end up meeting here. It’s a very special experience.

How much energy and precision does it take to get the perfect result—both in the laboratory and here in the coffee shop?

Inmaculada Pérez: A great deal – a truly great deal. It can take weeks, sometimes even a month, before something works exactly where it needs to. That takes an enormous amount of energy. And the tiny adjustments are the most astonishing thing: you have no idea how minuscule a mistake can be and yet still cause everything to fail. Then you start all over again. But the first time is the hardest. The second time, you already know some shortcuts and reach your goal more quickly.

Benjamin Knobloch: I think everyone has their own personal standards. Of course, you approach it with a certain degree of perfectionism. It has to look good on the plate, after all. You eat with your eyes first.

If Jena is selected as a University of Excellence—what are your hopes for the shared future of the city and the University?

Inmaculada Pérez: My hope is that the University will continue to be there for the city—and that the city will continue to be proud of its University. I think it’s a wonderful relationship between these two institutions. Jena is a better place thanks to its University. And this University is very human, approachable and accessible, because we maintain this sense of community and belonging to the city. When we receive funding, we conduct research—but we also conduct research for the people. We belong to the same place. That is Jena.

Benjamin Knobloch: For me personally—here in this place—I hope that the exchange between these two worlds continues to take place in our coffee shop and that I can be part of it. I’m already getting to know so many interesting people here, from students to professors. And I don’t think I can get enough of it. So I’d love to see more of it.

I am part of the university city of Jena because…

Inmaculada Pérez: I am part of the University of Jena—first as a student and now as a doctoral candidate. I spend my time here in the lab, trying to achieve good results.

Benjamin Knobloch: I am part of the university city of Jena because I make Jena's coffee.