{"title":"Filterkaffee Kurse","description":"","products":[{"product_id":"filterkaffee-niveau-1","title":"Filter Coffee Course Level 1 - Introduction","description":"\u003ch1 data-mce-fragment=\"1\"\u003eFilter Coffee Course Level 1 - Introduction\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn this course, we will provide you with an introduction to the basic techniques and necessary equipment for brewing coffee. It introduces various brewing methods (V60 and Aeropress) and explains the fundamentals of how to use them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eFilter Coffee Level 1 - Course Details\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTime: \u003c\/strong\u003e6:00 PM – 9:00 PM\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIncludes:\u003c\/strong\u003e Course materials and certificate\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eInstructor:\u003c\/strong\u003e David Wistorf\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCourse language:\u003c\/strong\u003e German\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePrerequisites:\u003c\/strong\u003e None in particular\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTarget audience:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eFilter coffee beginners, baristas who have only worked with espresso machines until now, connoisseurs\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/79vEI_OQ8O4?si=BBa2WFviaztsW8jl\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eFilter Coffee Level 1 - Course Description\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe \"Filter Coffee Level 1\" course provides an introduction to the basic techniques and the necessary equipment for brewing filter coffee. It presents different brewing methods (V60 and Aeropress) and explains the fundamentals of their use. The course is very hands-on and aims to teach you how to make consistently good filter coffee at home with simple tools. In addition to basic recipes, we will develop an overview of the correct brewing temperature, grind size, and the perfect water for filter coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFilter coffee is interesting for many reasons. Sensorially, it is more complex than espresso-based coffee drinks and easier to analyze. You can drink more of it because the concentration is lower. And filter coffee is underrated or has a bad reputation due to poor preparation, bad roasts, and the \"thermos flask practice\" common in hotels, etc. In our Filter Coffee Level 1 course, we break with this and open up an exciting world with enormous sensory range and potential for enjoyment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe course is particularly well-suited for those new to the subject, baristas who have only worked with espresso machines so far, foodies, and passionate coffee drinkers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eFilter Coffee Level 1 - Instructor\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDavid Wistorf is a multiple participant in filter coffee championships. Over the last two years, he has placed second and third in the Swiss Brewers Cup. In addition, he is currently training to become a Q-Arabica Grader and is therefore intensively engaged with coffee sensory analysis.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39255579754594,"sku":"","price":160.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Filterkaffee_Niveau_1.jpg?v=1711545856"},{"product_id":"bruhen-niveau-2","title":"Filter Coffee Course Level 2 - Advanced","description":"\u003ch1 data-mce-fragment=\"1\"\u003eFilter Coffee Course Level 2 - Advanced\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn this course, we dive deep into the fundamentals of extraction. We work with various brewing methods and experiment with different extraction parameters, then classify them sensory-wise. Many of these insights can be applied to all other brewing methods (espresso, fully automatic). A perfect brew is achieved through the interplay between coffee in particle form (ground), water (quality), temperature, turbulence (swirling), pressure, and contact time (between water and coffee). That's what this course is all about.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eFilter Coffee Level 2 - Course Facts\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTimes:\u003c\/strong\u003e 9.00 – 16.00\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIncludes:\u003c\/strong\u003e Lunch, course materials, and diploma\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eInstructor:\u003c\/strong\u003e David Wistorf\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCourse Language:\u003c\/strong\u003e German\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePrerequisites:\u003c\/strong\u003e Filter Coffee Level 1 (or similar filter coffee course) is mandatory; a sensory training course is recommended\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTarget Group: \u003c\/strong\u003eAmbitious filter coffee brewers who want to engage with the subject in depth and learn about various brewing methods\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/QZu1knhLPmw?si=5ot0ri57BsQWgRK8\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e \u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eFilter Coffee Level 2 - Course Description\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eIn this course, we dive deep into the fundamentals of extraction. We work with various brewing methods and experiment with different extraction parameters, then classify them sensory-wise\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e Many of these insights can be applied to all other brewing methods (espresso, fully automatic). A perfect brew is achieved through the interplay between coffee in particle form (ground), water (quality), temperature, turbulence (swirling), pressure, and contact time (between water and coffee). That's what this course is all about.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe goal of the course is to deepen understanding of how brewing factors work together, to understand them from a sensory perspective, and to practice application with different coffees. So that you can then develop the \"perfect recipe\" for a coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter the course, all participants will take home the tools to brew excellent filter coffee with many common brewing methods using standard brewing recipes. In addition, you will learn the first practical tools to unlock \"the potential of the coffee\" with different methods and emphasize specific nuances (sweetness, acidity, bitterness, body, balance, aroma, flavor).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eWhat Prerequisites Do I Need for Filter Coffee \u003cbr\u003eLevel 2?\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe course is aimed at roasters, coffee shop staff, baristas, interested individuals, chefs, bloggers, specialty product enthusiasts, and anyone who wants to learn about coffee. The course content can also be applied to espresso machines or fully automatic coffee makers. Filter Coffee Level 1 is mandatory as a prerequisite, and a sensory course is recommended. \u003cmeta charset=\"UTF-8\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eFilter Coffee Level 2 - Instructor\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDavid Wistorf is a multiple participant in filter coffee competitions. In the past two years, he has finished second and third in the Swiss Brewers Cup respectively. He is also currently training to become a Q-Arabica Grader and is intensively engaged with coffee sensory analysis.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39255580541026,"sku":"","price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Filterkaffee_Niveau_2.jpg?v=1711545901"},{"product_id":"nicaragua-tastingbox","title":"Nicaragua Tasting Box (Versand: 16.12.2025)","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eDie Kaffees\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDrei Kaffees stammen von unserer \u003c\/span\u003e\u003cspan\u003eFinca Santa Rita\u003c\/span\u003e\u003cspan\u003e, ein weiterer wird von Doña Maria beigesteuert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDie Box beinhaltet 4 × 100 g, die wir alle als helle Filterkaffees rösten werden. Sie eignen sich sowohl für ein \u003cspan\u003eCupping, als auch für das Brühen mit der Filtermethode eurer Wahl\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePhilipp und David werden die Kaffees verkosten und ein Video auf YouTube veröffentlichen. In diesem Video führen sie euch durch das Cupping, erklären die Hintergründe der Kaffees und teilen ihre Eindrücke und Beschreibungen der Aromen mit euch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube.com\/embed\/SZQ8p5bJ-78?si=3Pt1H6C2lAei-7C3\u0026amp;start=8\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eMaracaturra – gewaschen – Doña Maria\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDer grossbohnige Maracaturra ist in der Dipilto-Region heimisch. Doña Maria produziert nur knapp 30 kg von diesem exklusiven Lot. Ein komplexer, beeriger Kaffee von einer der höchstgelegenen Farmen in Dipilto.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePacamara – Carbonic Maceration Natural – Finca Santa Rita\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDie allererste Ernte eines Pacamara auf der Finca Santa Rita! Der Pacamara ist schwer und dicht, mit intensiven schokoladigen und gleichzeitig dunkel-fruchtigen Noten sowie einer saftigen Säure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eJava – Carbonic Maceration Natural – Finca Santa Rita\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAuf dem Mil Variedades Lot der Finca Santa Rita bauen wir die delikate Varietät Java an. Die Vorfahren dieser Sorte stammen aus Äthiopien, was sich bis heute in einer floralen Tasse bemerkbar macht. Der CM Natural-Prozess verleiht dem Kaffee seinen tropisch-fruchtigen Charakter.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eMarsellesa – Carbonic Maceration Natural – Finca Santa Rita\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEin beeriger, vollmundiger Kaffee von der Finca Santa Rita. Saftige Himbeeren und schwarze Johannisbeeren verbinden sich mit pflaumigen Noten. Ein spannender und vielschichtiger Kaffee, der über alle Temperaturstufen hinweg überrascht.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"Default Title","offer_id":42304251527266,"sku":null,"price":39.9,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Tasting_Box_Cover.webp?v=1763017412"}],"url":"https:\/\/kaffeemacher.ch\/en\/collections\/filterkaffee-kurse.oembed","provider":"Kaffeemacher","version":"1.0","type":"link"}