{"title":"Home Barista","description":"","products":[{"product_id":"home-barista-kurs-kurz-und-stark","title":"Home Barista Course - Short \u0026 Strong","description":"\u003ch1\u003eHome Barista Course - Short \u0026 Strong\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn just under three hours, you will learn the most important techniques for operating your espresso machine. We will show you how to steam milk until it's creamy, making latte art a breeze with a little practice afterward.\u003cbr\u003e\u003cbr\u003eThe goal of the course is for you to be able to brew a delicious espresso using simple methods and to know how to froth milk into a creamy consistency. Furthermore, this course is helpful for making a potential purchase decision regarding a new machine or grinder.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Short \u0026 Strong - Course Facts\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eLocation: \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/www.google.com\/maps\/search\/Kaffeemacher,+G%C3%BCterstrasse+140,+Basel\/@47.5453682,7.588784,17z\/data=!3m1!4b1?entry=ttu\u0026amp;g_ep=EgoyMDI0MDkyNC4wIKXMDSoASAFQAw%3D%3D\" title=\"Haus des Kaffees, Google Maps directions\" style=\"color: rgb(144, 169, 0);\" rel=\"noopener\" target=\"_blank\"\u003eHaus des Kaffees\u003c\/a\u003e\u003c\/span\u003e, Güterstr. 140, 4053 Basel \u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTimes:\u003c\/strong\u003e 6:15 PM – 9:00 PM\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e Course materials, certificate, and aperitif\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructors:\u003c\/strong\u003e Andrea \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLeandro \u003c\/span\u003ePerin \/ Michael Rieker\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse language:\u003c\/strong\u003e German\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrior knowledge:\u003c\/strong\u003e None required\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-c2aa3917-7fff-1f9a-56e4-7ca9745089cd\"\u003e\u003cspan\u003eTarget group:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eHome baristas, coffee lovers, the curious, and beginners\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis course is also offered at our location in \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca rel=\"noopener\" style=\"color: rgb(144, 169, 0);\" title=\"Home Barista Course - Short \u0026amp; Strong, Dinslaken\" href=\"https:\/\/kaffeemacher.de\/collections\/kurse-und-gutscheine\/products\/home-barista-kurs-kurz-und-stark\" target=\"_blank\"\u003eGermany (Dinslaken)\u003c\/a\u003e\u003c\/span\u003e. \u003c\/strong\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-nocookie.com\/embed\/LaVvQWwUMqI?si=DyHpwsuz8YjENqZP\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e \u003c\/h2\u003e\n\u003ch2\u003eHome Barista Short \u0026 Strong - Course Description\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe start the course with a small aperitif to get you energized for the evening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn just under three hours, you will learn the most important techniques for operating your espresso machine. We provide helpful input on water and coffee, and discuss freshness in coffee and coffee grinders. Afterward, we head to the workstations where you will learn how to perfectly adjust your grinder to the basic recipe. We will also show you how to steam milk until creamy, so that latte art becomes easy with a bit of practice. At the end of the course, we will perform the cleaning of the grinder and machine so that your equipment always stays clean.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlease note that you \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecannot bring your own equipment\u003c\/strong\u003e\u003c\/span\u003e to the Home Barista Short \u0026 Strong course. We provide a grinder and a machine for you. \u003c\/p\u003e\n\u003ch2\u003eHome Barista Short \u0026 Strong - Individual Courses\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAre you a group of 5 or more people? Then you can book an individual course with us. \u003c\/span\u003e\u003cspan\u003eThese courses are also held at our academy. Simply send us an email at \u003c\/span\u003e\u003ca rel=\"noopener\"\u003ekurse@kaffeemacher.ch\u003c\/a\u003e\u003cspan\u003e, and together we will plan the perfect course for you and your friends. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Short \u0026 Strong - Instructors\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMichael has diverse knowledge in the field of barista skills and roasting and is extremely proficient in many areas. He started his coffee career as a hospitality barista before delving intensively into the subject of roasting. In addition to commercial blends, he has also roasted special nano-lots as well as various coffees for the Brewers Cup and Barista Championships and has proven himself as a coach for roasting championships. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAndrea is familiar with various coffee and restaurant concepts from personal experience and has trained many hospitality staff members over several years as an instructor. Before that, he worked as a barista in the hospitality industry for 4 years. Andrea is familiar with many home espresso machines and grinders and knows how to brew truly delicious coffee with them. At Kaffeemacher, he is an instructor for home barista courses and leads our grinder and coffee machine testing team.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":31824469590114,"sku":"","price":160.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Home_Barista_kurz_stark.jpg?v=1711545391"},{"product_id":"home-barista-kurs-niveau-eins","title":"Home Barista Course Level 1 - Introduction","description":"\u003ch1\u003eHome Barista Course Level 1 - Introduction\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eUsing your own \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eespresso machine,\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e or one provided by us, course participants will learn how to perfectly calibrate the coffee grinder, achieve the ideal brew ratio, and extract a fine espresso. An introduction to frothing milk for latte art on a cappuccino, as well as preparing an Americano, will be covered. Practical sessions are supplemented by various theory modules, such as those on coffee cultivation. In addition, we will delve into sensory training so that you can analyze your own espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Level 1 - Course Facts\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTimes:\u003c\/strong\u003e 9:00 AM – 4:00 PM\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e Lunch, course materials, and a certificate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Instructor:\u003c\/strong\u003e Andrea \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLeandro \u003c\/span\u003ePerin \/ Michael Rieker\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Language:\u003c\/strong\u003e German\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None required\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-c2aa3917-7fff-1f9a-56e4-7ca9745089cd\"\u003e\u003cspan\u003eTarget audience:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eHome baristas, coffee lovers, the curious, and beginners \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis course is also offered at our location in \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/kaffeemacher.de\/collections\/kurse-und-gutscheine\/products\/home-barista-kurs-niveau-eins\" title=\"Home Barista Course - Level 1, Dinslaken\" style=\"color: rgb(144, 169, 0);\" rel=\"noopener\" target=\"_blank\"\u003eGermany (Dinslaken)\u003c\/a\u003e\u003c\/span\u003e. \u003c\/strong\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\/WPr6VIgp8R0?si=LTWBII5JTlsL3IZ4\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003eHome Barista Level 1 - Course Description\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCoffee culture at home is at the heart of the Home Barista Course. Using your own \u003c\/span\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca style=\"color: rgb(144, 169, 0);\" href=\"https:\/\/kaffeemacher.ch\/espressomaschine\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eespresso machine\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e or one provided by us, course participants will learn how to perfectly calibrate the coffee grinder, achieve the correct brew ratio, and extract a fine espresso. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn introduction to frothing milk for latte art on a cappuccino, as well as preparing an Americano, will be covered. Practical sessions are supplemented by various theory modules. We will shed light on processing methods in origin countries and explain the different terms found on coffee packaging. What exactly makes for good coffee? Which coffee tastes good to whom and why?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYour palate won't be neglected either: we will taste coffees from around the world and evaluate their quality and diversity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-c31de1c5-7fff-cbef-c9d6-d464ac3fde96\"\u003e\u003cspan\u003eHome Barista Level 1 - Bringing your own equipment\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eYou are welcome to bring your own coffee machine and\/or grinder to the course. If you do not specify a machine\/grinder when booking the course, we will be happy to provide both for you.\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eDuring this course, we will check the offset setting (temperature setting) of your brought espresso machine with you and adjust it if possible.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb id=\"docs-internal-guid-c31de1c5-7fff-cbef-c9d6-d464ac3fde96\"\u003e\u003cspan\u003eHome Barista Level 1 - Private Courses\u003c\/span\u003e\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAre you a group of 5 or more people? Then you can book a private course with us. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThese courses are also held at our academy. Simply send us an email at \u003c\/span\u003e\u003ca rel=\"noopener\"\u003ekurse@kaffeemacher.ch\u003c\/a\u003e\u003cspan\u003e, and together we will plan the perfect course for you and your friends. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Level 1 - Course Instructor\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAndrea has first-hand experience with various coffee and restaurant concepts and spent several years as a trainer educating many hospitality staff members. Before that, he worked for 4 years as a barista in the hospitality industry himself. Andrea is familiar with many home espresso machines and grinders and knows how to brew truly delicious coffee with them. At Kaffeemacher, he is a course instructor for home barista courses and leads our grinder and coffee machine testing team.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39255569891426,"sku":"","price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Home_Barista_Niveau_1.jpg?v=1711545544"},{"product_id":"home-barista-latte-art","title":"Home Barista Latte Art Course","description":"\u003ch1\u003eHome Barista Latte Art Course\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you already have your espresso dialed in, have already completed the Home Barista Course, and primarily want to train your latte art, then this course is the perfect fit. We will foam milk to the limits of the steam wand, either on the espresso machine you bring with you or on our equipment. You can also use the course to test different home espresso machines. We work exclusively with home barista machines.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Latte Art - Course Facts\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTimes:\u003c\/strong\u003e 9:00 - 13:00 \/ 17:00 - 21:00 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e Kaffeemacher diploma\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Instructors:\u003c\/strong\u003e Andrea Leandro Perin or Michael Rieker\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Language:\u003c\/strong\u003e German\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrerequisites: \u003c\/strong\u003eKnowledge of how to dial in a grinder is required\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-c2aa3917-7fff-1f9a-56e4-7ca9745089cd\"\u003e\u003cspan\u003eTarget audience:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eHome baristas, coffee lovers, and latte art enthusiasts\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis course is also offered at our location in \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca href=\"https:\/\/kaffeemacher.de\/collections\/kurse-und-gutscheine\/products\/home-barista-latte-art-kurs\" title=\"Home Barista Latte Art Course, Dinslaken\" style=\"color: rgb(144, 169, 0);\" rel=\"noopener\" target=\"_blank\"\u003eGermany (Dinslaken)\u003c\/a\u003e\u003c\/span\u003e. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Latte Art - Course Description\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you already have your espresso dialed in, have already completed the Home Barista Course, and primarily want to train your latte art, then this course is the perfect fit. We will foam milk to the limits of the steam wand, either on the espresso machine you bring with you or on our equipment. The goal is for you to become confident in texturing milk and pouring latte art patterns of varying difficulty. There is nothing better than delighting family and friends at home with a magical cappuccino.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Latte Art - Bring Your Own Equipment\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eYou are welcome to bring your own coffee machine and\/or grinder to the course. If you do not specify a machine\/grinder when booking, we will be happy to provide both for you.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Latte Art - Private Courses\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAre you a group of 5 or more people? Then you can book a private course with us. \u003c\/span\u003e\u003cspan\u003eThese courses are also held at our academy. Simply send us an email at \u003c\/span\u003e\u003ca rel=\"noopener\"\u003ekurse@kaffeemacher.ch\u003c\/a\u003e\u003cspan\u003e, and together we will plan the perfect course for you and your friends. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHome Barista Latte Art - Instructors \u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMichael has diverse knowledge in the field of barista skills and roasting and is absolutely confident in many areas. He started his coffee career as a gastro-barista before diving intensively into the subject of roasting. In addition to commercial blends, he has also roasted special nano-lots as well as various coffees for the Brewers Cup and Barista Championships and has proven himself as a coach for roasting championships. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAndrea is familiar with various coffee and restaurant concepts from personal experience and has trained many catering staff members as a trainer for several years. Before that, he worked as a barista in the hospitality industry for 4 years himself. Andrea knows many home espresso machines and grinders and knows how to brew delicious coffee with them. At Kaffeemacher, he is an instructor for home barista courses and leads our grinder and espresso machine testing team.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39255571759202,"sku":"","price":220.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Latte_Art_Home.jpg?v=1711545210"},{"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":"home-barista-niveau-2","title":"Home Barista Course Level 2 - Advanced","description":"\u003ch1 data-mce-fragment=\"1\"\u003eHome Barista Course Level 2 - Advanced\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn this course, participants will dial in a wide variety of coffees and define the perfect recipe for each. Whether using our home barista machines or your own, we will analyze every component of the brewing recipe. Additionally, we will work together to perfect milk frothing and attempt complex latte art patterns. Solid prior knowledge regarding brewing recipes and grinder adjustment is required for this course. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHome Barista Level 2 - Course Facts\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTime:\u003c\/strong\u003e 9:00 AM – 4:00 PM\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIncludes:\u003c\/strong\u003e Lunch, course materials, and a diploma\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eInstructor:\u003c\/strong\u003e Michel Indelicato\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanguage:\u003c\/strong\u003e German\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePrerequisites:\u003c\/strong\u003e Home Barista Level 1 or equivalent\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb id=\"docs-internal-guid-c2aa3917-7fff-1f9a-56e4-7ca9745089cd\"\u003e\u003cspan\u003eTarget audience:\u003c\/span\u003e\u003c\/b\u003e experienced and ambitious home baristas\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThis course is also offered at our location in \u003cspan style=\"color: rgb(144, 169, 0);\"\u003e\u003ca rel=\"noopener\" style=\"color: rgb(144, 169, 0);\" title=\"Home Barista Course - Level 2, Dinslaken\" href=\"https:\/\/kaffeemacher.de\/collections\/kurse-und-gutscheine\/products\/barista-kurs-niveau-2-fortgeschritten\" target=\"_blank\"\u003eGermany (Dinslaken)\u003c\/a\u003e\u003c\/span\u003e. \u003c\/strong\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\/lQ7f1CY9c1A?si=2yLxqlyi3aHg9Odg\" 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\"\u003eHome Barista Level 2 - Course Description\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe dive deep into the world of coffee right from the start. This is definitely not a beginner's course; it is designed for the home barista who already has significant experience and knowledge in grinder adjustment and extraction. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhat temperature does which coffee need, how much coffee to how much water, and all that in what extraction time? Each participant will develop the perfect brew recipe for a variety of coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTogether, we will get the best out of every coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSensory evaluation is not neglected either. We will taste a wide variety of qualities to understand what high-quality coffee is. We will also take a look at various processing methods such as semi-washed, anaerobic fermentation, and honey. This is covered in theory and practice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOf course, we will also spend plenty of time at the steam wand, producing fine-textured milk foam and working towards more complex latte art motifs, such as the tulip and rosetta.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eWhat prior knowledge do I need for Home Barista Level 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 ambitious home baristas who want to get the best out of every coffee. Solid prior knowledge regarding brew recipes and grinder adjustment is a must for this course. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cb id=\"docs-internal-guid-c31de1c5-7fff-cbef-c9d6-d464ac3fde96\"\u003e\u003cspan\u003eHome Barista Level 2 - Bring your own equipment\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eYou are welcome to bring your own coffee machine and\/or grinder to the course. If you do not specify a machine\/grinder when booking the course, we will be happy to provide both for you.\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this course, we will check the offset setting (temperature setting) of your espresso machine and adjust it if possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHome Barista Level 2 - Private Courses\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAre you a group of 5 or more people? Then you can book a private course with us. \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThese courses are also held at our academy. Simply send us an email at \u003c\/span\u003e\u003ca rel=\"noopener\"\u003ekurse@kaffeemacher.ch\u003c\/a\u003e\u003cspan\u003e, and together we will plan the perfect course for you and your friends. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHome Barista Level 2 - Instructor\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMichel \u003cmeta charset=\"utf-8\"\u003eIndelicato is the head of our coffee school and a member of the management board at Kaffeemacher GmbH. A trained chef, he is now a Q-Arabica Grader, roaster, and coffee trainer. In his more than ten years of experience in the coffee industry, he has successfully founded a coffee roastery and supported numerous cafes and roasteries in setting up and optimizing their processes.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39455274369122,"sku":"","price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Home_Barista_Niveau_2.jpg?v=1711545449"},{"product_id":"masterofextraction","title":"Home Barista - Master of Extraction - Workshop","description":"\u003ch1 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eBei diesem Workshop für Profis vertiefen wir drei spannende Komponenten einer Kaffee-Extraktion und arbeiten ausgiebig mit Druckprofilen. Das intensive Format ist ein Advanced Workshop und richtet sich an Kaffee-Nerds, die gemeinsam mit uns einen Tag lang Espresso brühen möchten. Anhand der gewählten Parameter analysieren wir die Extraktionszeit sowie das Getränkeverhältnis und tauschen uns aktiv über unsere Erfahrungen aus.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshopfakten\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eUhrzeiten:\u003c\/strong\u003e\u003cspan\u003e 9.00 – ca 16.00 Uhr\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInklusive:\u003c\/strong\u003e\u003cspan\u003e Mittagsverpflegung, Kursunterlagen und Diplom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKursleitende:\u003c\/strong\u003e\u003cspan\u003e Michel Indelicato \/ Nadja Schwarz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKurssprache:\u003c\/strong\u003e\u003cspan\u003e Deutsch\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVorkenntnisse:\u003c\/strong\u003e\u003cspan\u003e Barista Niveau 1 und\/oder Home Barista der Kaffeemacher:innen\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eZielgruppe: \u003c\/strong\u003eerfahrene und ambitionierte Baristas, die ihr Wissen noch weiter vertiefen wollen\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop-Beschreibung\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDen Workshop nutzen wir dazu, um uns intensiv über unsere Erfahrungen mit der Espresso-Extraktion auszutauschen. Welche Brührezepte funktionieren auf welchen Maschinen besonders gut, auf was ist bei den verschiedenen Mühlen zu achten, welches sind die Kniffs und Tricks einer sauberen Puck Preparation und wie geht man bei einer sensorischen Espresso-Analyse am besten vor?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDie folgenden drei Themen betrachten wir fokussiert und gehen in die Tiefe:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003ePuck Preparation\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDer Erfolg liegt im Detail. Wir testen verschiedene Puck Preparation Tools, setzen uns mit dem Einfluss der RDT und WDT auseinander und nehmen die Auswirkung von Channeling auf den Geschmack unter die Lupe.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eExtraktionszeit und Getränkeverhältnis\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDie Balance zwischen Säure, Bitterkeit und Süße sowie dem sogenannten Sweet-Spot sind das Ziel einer perfekten Extraktion. Wir erläutern den Einfluss der Extraktionszeit (und dadurch des Mahlgrads) auf den Geschmack, diskutieren den Weg zur idealen Balance und verkosten Espressi mit unterschiedlichen Brühverhältnissen (Brew-Ratios).\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eDruck, Temperatur und Wasser\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnhand verschiedener Espressomaschinen schauen wir uns den Einfluss von Druck (Bar) und Temperatur an. Wir diskutieren verschiedene Technologien sowie deren Vor- und Nachteile und setzten uns mit dem Einfluss unterschiedlicher Wasserzusammensetzungen auseinander. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop-Ziele\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTiefgehendes Verständnis der Espresso-Extraktion\u003c\/span\u003e\u003cbr\u003eDie Teilnehmenden schärfen ihr Verständnis verschiedener Variablen einer Espresso-Extraktion und können ihre Auswirkungen auf den Geschmack sensorisch genau erklären.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePraktische Fähigkeiten präzisieren\u003c\/span\u003e\u003cbr\u003eDurch praktische Experimente und Verkostungen werden die Teilnehmenden ein noch tieferes Verständnis über die einzelnen Parametern entwickeln.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eErfahrungsaustausch und Netzwerken\u003c\/span\u003e\u003cbr\u003eDer Workshop dient als Plattform für Kaffee-Enthusiasten und Profis, um ihr Wissen zu teilen, Herausforderungen zu besprechen und voneinander zu lernen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSensorische Entwicklung\u003c\/span\u003e\u003cbr\u003eDie Teilnehmenden schärfen ihre sensorischen Fähigkeiten und können die subtilen Nuancen in verschiedenen Espressi erkennen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePuck Preparation\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eIm Laufe des Tages wird die eigenen Technik verfeinert und optimiert.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWelche Vorkenntnisse brauche ich für den Workshop?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEin bei uns absolvierter Barista Niveau 1 oder ein Home Barista Kurs ist Voraussetzung und das Eintritts-Ticket zu diesem Workshop. Vorwissen über Brew Ratio, Puck Preparation und Wasserqualität ist Voraussetzung. Die Kurssprache ist Deutsch. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003eHome Barista Master of Extraction - Eigenes Equipment mitbringen\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eZum Kurs darfst du deine eigene Kaffeemaschine und\/oder Mühle mitbringen. Gibst du bei der Buchung des Kurses keine Maschine\/Mühle an, stellen wir dir beides gerne zur Verfügung.\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWir überprüfen mit euch die Offseteinstellung (Temperatureinstellung) eurer mitgebrachten Siebträgermaschine in diesem Kurs und passen sie nach Möglichkeit an.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eFür den Workshop stellen wir drei unterschiedliche Kaffees zur Verfügung, mit denen experimentiert werden kann. Jede Teilnehmerin und jeder Teilnehmer ist dazu eingeladen, den eigenen Kaffee mitzunehmen und die verfeinerten Skills während des Workshops gleich daran auszuprobieren. \u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHome Barista Master of Extraction\u003c\/span\u003e\u003cspan\u003e - Workshop-Leitung\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMichel Indelicato ist Leiter unserer Kaffeeschule und Mitglied der Geschäftsleitung der Kaffeemacher GmbH. Der gelernte Koch ist heute Q-Arabica Grader, Röster und Kaffee-Trainer. In seiner über zehnjährige Tätigkeit im Kaffee hat er erfolgreich eine Kaffeerösterei gegründet, zahlreiche Cafés und Röstereien bei der Gründung und Optimierung von Prozess begleitet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNadja Schwarz ist zertifizierte Q-Graderin Arabica und Robusta sowie erfolgreiche Absolventin des WSET 3 im Bereich Wein. Nadja bringt einen beeindruckenden sensorischen Rucksack mit und kommuniziert Geschmack gekonnt und präzise. Erlernt hat sie ihr Handwerk in einem Rohkaffeelabor, wo sie noch heute als Freelancerin tätig ist. Als Projektleiterin bei Public History Food widmet sich die diplomierte Hotellière der Stärkung der regionalen Kulinarik und koordiniert Projekte im Bereich der alpinen Produkte- und Biodiversität. Nadja macht es Freude, Kaffee für alle zugänglich zu machen - mit Witz, Präzision und einer Bodenhaftung, die es in der Genussbranche nur selten gibt.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":41229011615842,"sku":null,"price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Home_Barista_Master_of_Extraction.jpg?v=1718181629"},{"product_id":"home-barista-course-level-1-introduction-language-english","title":"Home Barista Course Level 1 - Introduction (LANGUAGE ENGLISH)","description":"\u003ch1\u003e\u003cspan\u003eHome Barista Course Level 1 - Introduction (LANGUAGE ENGLISH)\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eUsing either your own espresso machine or one provided by us, the course participants will learn how to perfectly adjust the coffee grinder, achieve the perfect beverage ratio, and extract delicious espresso. The course also includes an introduction to milk steaming and latte art on a cappuccino, as well as making an Americano. Additionally, we focus on personal sensory analysis, enabling you to evaluate your espresso independently. The practical sessions are complemented by various theory segments, such as coffee cultivation.\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003eHome Barista Level 1 - Course Facts\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTime:\u003c\/strong\u003e 9:00 AM – 4:00 P\u003cstrong\u003eIncluded:\u003c\/strong\u003e \u003cspan\u003eLunch, course material, certificate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan\u003eInstructor\u003c\/span\u003e:\u003c\/strong\u003e Andrea \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLeandro \u003c\/span\u003ePerin\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eCourse language:\u003c\/strong\u003e English\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eRequirements:\u003c\/strong\u003e No special knowledge required\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTarget audience:\u003c\/strong\u003e Home baristas, coffee lovers, and beginners\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan\u003e\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\/Rzdb0DxvLxk?si=xFRFo1IIu8fRGrNQ\" 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\n\u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-00713a26-7fff-fa8a-6aef-62b7da2783a8\"\u003e\u003cspan\u003eHome Barista Level 1 - Course Description\u003c\/span\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe focus of the Home Barista course is on coffee culture at home. Using either your own espresso machine or one provided by us, course participants will learn how to perfectly adjust the coffee grinder, achieve the correct beverage ratio, and extract delicious espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAn introduction to milk steaming for latte art on a cappuccino, as well as making an Americano, will be covered. The practical sessions are complemented by various theory blocks. Topics such as processing methods in coffee-growing countries and the various labels on coffee packaging will be explored. What is good coffee? What are the characteristics of good coffee?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCoffees from around the world will be tasted, and their quality and differences will be evaluated.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-585fd9bf-7fff-3c41-a8ce-1a4062472dc8\"\u003e\u003cspan\u003eHome Barista Level 1 - Bring Your Own Equipment\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eYou are welcome to bring your own espresso machine and\/or grinder to the course. If you do not specify a machine\/grinder when booking the course, we will gladly provide both for you. During the course, we will check the offset setting (temperature setting) of your own espresso machine and adjust it if possible.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-829a7719-7fff-89f9-86a7-79c2c5ea2220\"\u003e\u003cspan\u003eHome Barista Level 1 - Your Trainer\u003c\/span\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAndrea has firsthand experience with various coffee and restaurant concepts and has spent several years training numerous hospitality staff as a coach. Before that, he worked as a barista in the hospitality industry for four years. Andrea is familiar with many home espresso machines and grinders and knows how to brew delicious coffee with them. At Kaffeemacher he serves as the course instructor for Home Barista courses.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eOur Home Barista course is held \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eexclusively\u003c\/strong\u003e\u003c\/span\u003e at our Swiss location in Basel.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":41509810012258,"sku":null,"price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Home_Barista_Niveau_1_english.jpg?v=1728309821"},{"product_id":"home-barista-summer-school","title":"Home Barista Summer School","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta name=\"viewport\" content=\"width=device-width, initial-scale=1.0\"\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n  :root {\n    --km-green: #97BF29;\n    --km-beige: #F8F0EA;\n    --km-black: #000000;\n    --km-white: #FFFFFF;\n  }\n\n  *, *::before, *::after { box-sizing: border-box; }\n\n  body {\n    font-family: Assistant, sans-serif;\n    font-size: 16px;\n    line-height: 1.6;\n    color: #111;\n    background: #fff;\n    margin: 0;\n    padding: 0;\n  }\n\n  .page-wrapper {\n    max-width: 780px;\n    margin: 0 auto;\n    padding: 48px 24px 80px;\n  }\n\n  .intro {\n    font-size: 1.05em;\n    margin-bottom: 48px;\n  }\n\n  h2 {\n    font-family: Qartella, Georgia, serif;\n    font-size: 1.45em;\n    margin-top: 56px;\n    margin-bottom: 20px;\n    padding-bottom: 8px;\n    border-bottom: 3px solid var(--km-green);\n  }\n\n  h3 {\n    font-family: Qartella, Georgia, serif;\n    font-size: 1.1em;\n    margin-top: 36px;\n    margin-bottom: 4px;\n  }\n\n  p { margin: 0 0 14px; }\n\n  \/* Kursfakten *\/\n  .kursfakten {\n    display: grid;\n    grid-template-columns: max-content 1fr;\n    gap: 8px 24px;\n    margin: 24px 0;\n  }\n  .kursfakten .label {\n    font-weight: 700;\n  }\n\n  \/* Stundenplan *\/\n  .table-wrapper {\n    overflow-x: auto;\n    margin: 32px 0;\n    -webkit-overflow-scrolling: touch;\n  }\n  table.schedule {\n    width: 100%;\n    border-collapse: collapse;\n    font-size: 0.88em;\n    min-width: 540px;\n  }\n  table.schedule th {\n    background: var(--km-black);\n    color: var(--km-white);\n    font-weight: 700;\n    text-align: left;\n    padding: 10px 14px;\n  }\n  table.schedule td {\n    padding: 10px 14px;\n    border-bottom: 1px solid #e0d8d2;\n    vertical-align: top;\n  }\n  table.schedule tr:nth-child(even) td {\n    background: var(--km-beige);\n  }\n  table.schedule td.time {\n    font-weight: 700;\n    white-space: nowrap;\n    width: 100px;\n  }\n  table.schedule tr.abend td {\n    font-weight: 600;\n    color: #555;\n  }\n\n  \/* Workshop-Titel im Fliesstext *\/\n  .workshop-title {\n    font-weight: 700;\n    margin-bottom: 2px;\n  }\n\n  .day-section {\n    margin-top: 40px;\n  }\n\n  hr {\n    border: none;\n    height: 2px;\n    background: #e0d8d2;\n    margin: 48px 0;\n  }\n\n  \/* Trainer *\/\n  .trainer {\n    margin-bottom: 28px;\n  }\n  .trainer-name {\n    font-weight: 700;\n    margin-bottom: 4px;\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"page-wrapper\"\u003e\n\u003cp class=\"intro\"\u003eDrei Tage, ein Thema: Espresso in all seinen Facetten. Die Home Barista Summer \u0026amp; Winter School richtet sich an alle, die bereits eine Maschine besitzen und jetzt wirklich verstehen wollen, was in der Tasse passiert. Getränkeverhältnis, Temperatur, Druckprofile, Wasser, Sensorik, Latte Art - die Tage sind dicht, konkret und direkt umsetzbar.\u003c\/p\u003e\n\u003ch2\u003eKursfakten\u003c\/h2\u003e\n\u003cdiv class=\"kursfakten\"\u003e\n\u003cspan class=\"label\"\u003eUhrzeiten\u003c\/span\u003e \u003cspan\u003e9:00 – 17:00 Uhr\u003c\/span\u003e \u003cspan class=\"label\"\u003eKursort\u003c\/span\u003e \u003cspan\u003eKaffeemacher-Akademie, Basel\u003c\/span\u003e \u003cspan class=\"label\"\u003eInklusive\u003c\/span\u003e \u003cspan\u003eMittagsverpflegung, Getränke, gemeinsames Abendessen am 2. Kurstag\u003c\/span\u003e \u003cspan class=\"label\"\u003eKursleitende\u003c\/span\u003e \u003cspan\u003eMichel Indelicato, Andrea Perin, Nadja Schwarz, Michael Rieker\u003c\/span\u003e \u003cspan class=\"label\"\u003eKurssprache\u003c\/span\u003e \u003cspan\u003eDeutsch\u003c\/span\u003e \u003cspan class=\"label\"\u003eVorkenntnisse\u003c\/span\u003e \u003cspan\u003eKeine\u003c\/span\u003e \u003cspan class=\"label\"\u003eFür wen\u003c\/span\u003e \u003cspan\u003eAlle, die sich eine Espressomaschine gekauft haben und einen grossen Schritt weiterkommen möchten\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch2\u003eStundenplan\u003c\/h2\u003e\n\u003cdiv class=\"table-wrapper\"\u003e\n\u003ctable class=\"schedule\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eUhrzeit\u003c\/th\u003e\n\u003cth\u003eTag 1 — Montag\u003c\/th\u003e\n\u003cth\u003eTag 2 — Dienstag\u003c\/th\u003e\n\u003cth\u003eTag 3 — Mittwoch\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e09:00–10:30\u003c\/td\u003e\n\u003ctd\u003eBasic Taste (Aroma, Flavour, Säure, Süsse, Bitterkeit)\u003c\/td\u003e\n\u003ctd\u003eVon der Frucht bis in die Tasse\u003c\/td\u003e\n\u003ctd\u003ePartikelverteilung, Stromverbrauch, unsere Erfahrungen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e11:00–12:30\u003c\/td\u003e\n\u003ctd\u003eEspresso alt\/neu \u0026amp; hell\/dunkel einstellen\u003c\/td\u003e\n\u003ctd\u003eCupping: Processings \u0026amp; Around the World\u003c\/td\u003e\n\u003ctd\u003eWasser und Extraktion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e12:30–13:30\u003c\/td\u003e\n\u003ctd\u003eMittagessen\u003c\/td\u003e\n\u003ctd\u003eMittagessen\u003c\/td\u003e\n\u003ctd\u003eMittagessen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e13:30–15:00\u003c\/td\u003e\n\u003ctd\u003eRezepte aufbrechen und erklären\u003c\/td\u003e\n\u003ctd\u003ePuck Preparation: WDT und Leveling Tools\u003c\/td\u003e\n\u003ctd\u003eDruck- und Flowprofile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e15:30–17:00\u003c\/td\u003e\n\u003ctd\u003eMilch schäumen, braune Leinwand, Herz giessen\u003c\/td\u003e\n\u003ctd\u003eWie extrahiere ich einen unbekannten Kaffee?\u003c\/td\u003e\n\u003ctd\u003eVertiefung Latte Art\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"abend\"\u003e\n\u003ctd class=\"time\"\u003eAbend\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill- oder Raclette-Abend\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2\u003eKursinhalt im Detail\u003c\/h2\u003e\n\u003c!-- TAG 1 --\u003e\n\u003cdiv class=\"day-section\"\u003e\n\u003ch3\u003eErster Kurstag — Montag\u003c\/h3\u003e\n\u003cp class=\"workshop-title\"\u003eBasic Taste — Aroma, Flavour, Säure, Süsse, Bitterkeit\u003c\/p\u003e\n\u003cp\u003eWelche Grundgeschmäcker finden sich im Kaffee? Wie erkenne und beschreibe ich sie? Was ist der Unterschied zwischen Aroma und Flavour? Wir gehen diesen Fragen gemeinsam auf den Grund.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eEspresso alt\/neu und hell\/dunkel einstellen\u003c\/p\u003e\n\u003cp\u003eAlles dreht sich um das Einstellen der Mühle. Wir arbeiten mit altem und frischem Kaffee und sehen gemeinsam, was sich dabei an der Extraktion verändert. Ausserdem experimentieren wir mit dunkel und hell gerösteten Kaffees.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eRezepte aufbrechen und erklären\u003c\/p\u003e\n\u003cp\u003eWir verlassen das Standardrezept und brühen verschiedene Kaffees mit verschiedenen Brührezepten. Beim gemeinsamen Degustieren zeigt sich schnell: Jeder Kaffee braucht sein eigenes Rezept, und der \"Sweet Spot\" liegt nicht immer an derselben Stelle.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eMilch schäumen — voller Fokus auf Milchschaum, Kontrast und Herz\u003c\/p\u003e\n\u003cp\u003eMit dem richtigen Milchschaum gelingt Latte Art viel einfacher, als die meisten denken. Wir zeigen eine Schäummethode, mit der du schnell zu einem sauberen Ergebnis kommst und dein erstes Herz in die Tasse giessen kannst.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- TAG 2 --\u003e\n\u003cdiv class=\"day-section\"\u003e\n\u003ch3\u003eZweiter Kurstag — Dienstag\u003c\/h3\u003e\n\u003cp class=\"workshop-title\"\u003eVon der Frucht bis in die Tasse\u003c\/p\u003e\n\u003cp\u003eWas passiert mit der Kaffeefrucht nach der Ernte? Welche Schritte braucht es, bis der Kaffee bei dir zu Hause landet? Warum schmeckt er so, wie er schmeckt? Wir nehmen euch virtuell auf unsere Farm mit und begleiten alle Prozesse.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eCupping rund um die Welt\u003c\/p\u003e\n\u003cp\u003eWir tauchen tief in das Cupping-Protokoll ein und degustieren uns durch verschiedene Aufbereitungsmethoden aus aller Welt.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003ePuck Preparation — WDT und Leveling Tools richtig einsetzen\u003c\/p\u003e\n\u003cp\u003eImmer mehr Gadgets kommen auf den Markt. Was taugen sie wirklich? Worauf muss man bei der Benutzung achten? Wir teilen unser Wissen, und du kannst viele Tools selbst testen.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eWie extrahiere ich einen Kaffee, den ich noch nicht kenne?\u003c\/p\u003e\n\u003cp\u003eWir kennen das alle: Ein neues Päckchen, und bis die Extraktion sitzt, ist er fast aufgebraucht. Wir zeigen, mit welchem Ansatz man schnell und effizient zu einem guten Ergebnis kommt.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAbschluss des Tages: gemeinsamer Grill- oder Raclette-Abend\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- TAG 3 --\u003e\n\u003cdiv class=\"day-section\"\u003e\n\u003ch3\u003eDritter Kurstag — Mittwoch\u003c\/h3\u003e\n\u003cp class=\"workshop-title\"\u003eEquipment und Stromverbrauch\u003c\/p\u003e\n\u003cp\u003eWelche Maschine eignet sich wirklich für den Heimgebrauch? Warum ist die Partikelverteilung der Mühle so wichtig? Wie viel Strom verbraucht man eigentlich täglich? Wir gehen all diesen Fragen auf den Grund.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eWasser und Extraktion\u003c\/p\u003e\n\u003cp\u003eHat Wasser tatsächlich Einfluss auf den Geschmack von Espresso? Was steckt hinter Gesamthärte und Alkalinität? In diesem 90-minütigen Workshop wird Wasser vom Hintergrundrauschen zum verstandenen Parameter.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eDruck- und Flowprofile\u003c\/p\u003e\n\u003cp\u003eWie verhalten sich Espressi, die nicht mit dem klassischen 9-bar-Profil gebrüht werden? Wir erforschen gemeinsam die Welt der Druck- und Flowprofile, sprechen über Pre-Infusion und setzen sie sinnvoll ein.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eLatte Art — Herzen, Tulpen, Rosettas\u003c\/p\u003e\n\u003cp\u003eMilchaufschäumen ist keine Herausforderung mehr für dich? Dann bist du hier genau richtig. Wir widmen uns 90 Minuten dem Giessen von Herzen, Tulpen und Rosettas.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFür wen ist der Kurs?\u003c\/h2\u003e\n\u003cp\u003eDer Kurs richtet sich an Home-Baristi, die bereits eine Maschine besitzen und jetzt einen grossen Schritt machen möchten. Im Mittelpunkt steht das Brühen mit Verständnis: Welches Rezept braucht welcher Kaffee? Flankiert wird das durch Arbeit an der eigenen Sensorik und konkrete Fortschritte bei der Latte Art.\u003c\/p\u003e\n\u003ch2\u003eKursleitende\u003c\/h2\u003e\n\u003cdiv class=\"trainer\"\u003e\n\u003cp class=\"trainer-name\"\u003eMichel Indelicato\u003c\/p\u003e\n\u003cp\u003eLeiter der Kaffeeschule und Mitglied der Geschäftsleitung der Kaffeemacher GmbH. Der gelernte Koch ist Q-Arabica Grader, Röster und Kaffee-Trainer. In über zehn Jahren in der Kaffeebranche hat er eine Rösterei aufgebaut und zahlreiche Cafés und Röstereien bei Gründung und Prozessoptimierung begleitet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"trainer\"\u003e\n\u003cp class=\"trainer-name\"\u003eNadja Schwarz\u003c\/p\u003e\n\u003cp\u003eQ-Graderin Arabica und Robusta, ausserdem WSET-3-Absolventin im Bereich Wein. Gelernt hat sie ihr Handwerk in einem Rohkaffeelabor, wo sie noch heute als Freelancerin tätig ist. Als Projektleiterin bei Public History Food koordiniert sie Projekte rund um alpine Produkt- und Biodiversität. Sensorik erklärt sie mit Witz und Bodenhaftung.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"trainer\"\u003e\n\u003cp class=\"trainer-name\"\u003eMichael Rieker\u003c\/p\u003e\n\u003cp\u003eDeutscher Coffee in Good Spirits Meister und zweifacher Brewers Cup-Finalist. Michael hat als Gastro-Barista angefangen, bevor er sich intensiv dem Rösten zugewandt hat — von Gastro-Mischungen über Nano-Lots bis zu Meisterschafts-Kaffees. Bei den Kaffeemacher:innen leitet er Barista- und Röstkurse sowie die Online-Akademie.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"trainer\"\u003e\n\u003cp class=\"trainer-name\"\u003eAndrea Perin\u003c\/p\u003e\n\u003cp\u003eAndrea kennt verschiedene Café- und Restaurantkonzepte aus eigener Erfahrung und hat mehrere Jahre lang Gastronomie-Teams ausgebildet. Davor hat er selbst vier Jahre als Barista gearbeitet. Bei den Kaffeemacher:innen leitet er Home-Barista-Kurse und das Mühlen- und Kaffeemaschinen-Testteam.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":41544270446690,"sku":null,"price":990.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Barista_Summer_Winter_School.jpg?v=1760613652"}],"url":"https:\/\/kaffeemacher.ch\/en\/collections\/home-barista-kurse\/filterkaffeekurs.oembed","provider":"Kaffeemacher","version":"1.0","type":"link"}