{"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\"\u003eIn this professional workshop, we dive deep into three exciting components of coffee extraction and work extensively with pressure profiles. This intensive format is an advanced workshop designed for coffee enthusiasts who want to brew espresso with us for a full day. Based on the parameters you choose, we analyze extraction time and beverage ratio, and actively exchange our experiences.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop Facts\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTimes:\u003c\/strong\u003e\u003cspan\u003e 9.00 – approx. 4.00 PM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003cspan\u003e Lunch, course materials and diploma\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructors:\u003c\/strong\u003e\u003cspan\u003e Michel Indelicato \/ Nadja Schwarz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCourse Language:\u003c\/strong\u003e\u003cspan\u003e German\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e\u003cspan\u003e Barista Level 1 and\/or Home Barista from Kaffeemacher:innen\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTarget Group: \u003c\/strong\u003eexperienced and ambitious baristas who want to deepen their knowledge even further\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop Description\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe use the workshop to intensively exchange our experiences with espresso extraction. Which brewing recipes work particularly well on which machines, what should you pay attention to with different grinders, what are the tips and tricks for clean puck preparation, and what's the best approach to sensory espresso analysis?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe focus on and dive deep into the following three topics:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003ePuck Preparation\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSuccess lies in the details. We test various puck preparation tools, explore the influence of RDT and WDT, and examine the impact of channeling on taste.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eExtraction Time and Beverage Ratio\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe balance between acidity, bitterness and sweetness, as well as the so-called sweet spot, is the goal of perfect extraction. We explain the influence of extraction time (and thus grind size) on taste, discuss the path to ideal balance, and taste espressos with different brew ratios.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003ePressure, Temperature and Water\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUsing various espresso machines, we examine the influence of pressure (bar) and temperature. We discuss different technologies and their advantages and disadvantages, and explore the impact of different water compositions.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop Goals\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIn-depth understanding of espresso extraction\u003c\/span\u003e\u003cbr\u003eParticipants sharpen their understanding of various variables in espresso extraction and can sensorily explain their effects on taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRefine practical skills\u003c\/span\u003e\u003cbr\u003eThrough practical experiments and tastings, participants will develop an even deeper understanding of individual parameters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKnowledge sharing and networking\u003c\/span\u003e\u003cbr\u003eThe workshop serves as a platform for coffee enthusiasts and professionals to share their knowledge, discuss challenges, and learn from one another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSensory development\u003c\/span\u003e\u003cbr\u003eParticipants sharpen their sensory skills and can recognize the subtle nuances in different espressos.\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\u003eOver the course of the day, your own technique is refined and optimized.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat prior knowledge do I need for the workshop?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCompletion of Barista Level 1 or a Home Barista course with us is a requirement and the entry ticket to this workshop. Prior knowledge of brew ratio, puck preparation, and water quality is required. The course language is German.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003eHome Barista Master of Extraction - Bring Your Own Equipment\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eYou're welcome to bring your own espresso machine and\/or grinder to the course. If you don't specify a machine\/grinder when booking the course, we'll happily provide both for you.\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe'll check the offset setting (temperature setting) of your portafilter machine during this course and adjust it if possible.\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\u003eFor the workshop, we provide three different coffees to experiment with. Each participant is invited to bring their own coffee and try out the refined skills on it during the workshop.\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 Leadership\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMichel Indelicato is head of our coffee school and member of the management of Kaffeemacher GmbH. A trained chef, he is today a Q-Arabica grader, roaster, and coffee trainer. In his over ten years working in coffee, he has successfully founded a coffee roastery and guided numerous cafés and roasteries through the founding and optimization of processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNadja Schwarz is a certified Q-grader for Arabica and Robusta and successful graduate of WSET 3 in the field of wine. Nadja brings an impressive sensory background and communicates taste skillfully and precisely. She learned her craft in a green coffee laboratory, where she still works today as a freelancer. As project manager at Public History Food, the trained hotelière is dedicated to strengthening regional cuisine and coordinates projects in the field of alpine products and biodiversity. Nadja enjoys making coffee accessible to all – with wit, precision, and a down-to-earth approach that is rare in the gourmet industry.\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 PM\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  \/* Course facts *\/\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  \/* Schedule *\/\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 title in flowing text *\/\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\"\u003eThree days, one topic: espresso in all its facets. The Home Barista Summer \u0026 Winter School is designed for everyone who already owns a machine and now wants to truly understand what happens in the cup. Beverage ratio, temperature, pressure profiles, water, sensory evaluation, latte art — the days are packed, concrete, and directly applicable.\u003c\/p\u003e\n\u003ch2\u003eCourse Details\u003c\/h2\u003e\n\u003cdiv class=\"kursfakten\"\u003e\n\u003cspan class=\"label\"\u003eTimes\u003c\/span\u003e \u003cspan\u003e9:00 – 17:00\u003c\/span\u003e \u003cspan class=\"label\"\u003eCourse location\u003c\/span\u003e \u003cspan\u003eKaffeemacher Academy, Basel\u003c\/span\u003e \u003cspan class=\"label\"\u003eIncluded\u003c\/span\u003e \u003cspan\u003eLunch, beverages, shared dinner on day 2 of the course\u003c\/span\u003e \u003cspan class=\"label\"\u003eCourse instructors\u003c\/span\u003e \u003cspan\u003eMichel Indelicato, Andrea Perin, Nadja Schwarz, Michael Rieker\u003c\/span\u003e \u003cspan class=\"label\"\u003eCourse language\u003c\/span\u003e \u003cspan\u003eGerman\u003c\/span\u003e \u003cspan class=\"label\"\u003ePrerequisites\u003c\/span\u003e \u003cspan\u003eNone\u003c\/span\u003e \u003cspan class=\"label\"\u003eFor whom\u003c\/span\u003e \u003cspan\u003eEveryone who has bought an espresso machine and wants to take a big leap forward\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSchedule\u003c\/h2\u003e\n\u003cdiv class=\"table-wrapper\"\u003e\n\u003ctable class=\"schedule\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eTime\u003c\/th\u003e\n\u003cth\u003eDay 1 — Monday\u003c\/th\u003e\n\u003cth\u003eDay 2 — Tuesday\u003c\/th\u003e\n\u003cth\u003eDay 3 — Wednesday\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, acidity, sweetness, bitterness)\u003c\/td\u003e\n\u003ctd\u003eFrom fruit to cup\u003c\/td\u003e\n\u003ctd\u003eParticle distribution, power consumption, our experiences\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e11:00–12:30\u003c\/td\u003e\n\u003ctd\u003eEspresso old\/new \u0026 light\/dark adjustment\u003c\/td\u003e\n\u003ctd\u003eCupping: processings \u0026 around the world\u003c\/td\u003e\n\u003ctd\u003eWater and extraction\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e12:30–13:30\u003c\/td\u003e\n\u003ctd\u003eLunch\u003c\/td\u003e\n\u003ctd\u003eLunch\u003c\/td\u003e\n\u003ctd\u003eLunch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e13:30–15:00\u003c\/td\u003e\n\u003ctd\u003eBreaking down and explaining recipes\u003c\/td\u003e\n\u003ctd\u003ePuck preparation: WDT and leveling tools\u003c\/td\u003e\n\u003ctd\u003ePressure and flow profiles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"time\"\u003e15:30–17:00\u003c\/td\u003e\n\u003ctd\u003eSteaming milk, brown canvas, pouring hearts\u003c\/td\u003e\n\u003ctd\u003eHow do I extract an unknown coffee?\u003c\/td\u003e\n\u003ctd\u003eAdvanced latte art\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"abend\"\u003e\n\u003ctd class=\"time\"\u003eEvening\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003eBBQ or raclette evening\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\u003eCourse Content in Detail\u003c\/h2\u003e\n\u003c!-- DAY 1 --\u003e\n\u003cdiv class=\"day-section\"\u003e\n\u003ch3\u003eFirst Course Day — Monday\u003c\/h3\u003e\n\u003cp class=\"workshop-title\"\u003eBasic Taste — Aroma, flavour, acidity, sweetness, bitterness\u003c\/p\u003e\n\u003cp\u003eWhat basic flavours are found in coffee? How do I recognize and describe them? What is the difference between aroma and flavour? We explore these questions together.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eEspresso old\/new and light\/dark adjustment\u003c\/p\u003e\n\u003cp\u003eEverything revolves around grinder adjustment. We work with old and fresh coffee and see together what changes in the extraction. We also experiment with light and dark roasted coffees.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eBreaking down and explaining recipes\u003c\/p\u003e\n\u003cp\u003eWe move away from the standard recipe and brew different coffees with different brewing recipes. During our shared tasting, it quickly becomes clear: every coffee needs its own recipe, and the \"sweet spot\" doesn't always lie in the same place.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eSteaming milk — full focus on milk foam, contrast, and hearts\u003c\/p\u003e\n\u003cp\u003eWith the right milk foam, latte art is much easier than most people think. We show a steaming method that gets you quickly to a clean result and allows you to pour your first heart into the cup.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- DAY 2 --\u003e\n\u003cdiv class=\"day-section\"\u003e\n\u003ch3\u003eSecond Course Day — Tuesday\u003c\/h3\u003e\n\u003cp class=\"workshop-title\"\u003eFrom fruit to cup\u003c\/p\u003e\n\u003cp\u003eWhat happens to the coffee fruit after harvest? What steps are needed before the coffee reaches your home? Why does it taste the way it does? We take you virtually to our farm and walk through all the processes.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eCupping around the world\u003c\/p\u003e\n\u003cp\u003eWe dive deep into the cupping protocol and taste our way through different processing methods from all over the world.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003ePuck preparation — using WDT and leveling tools correctly\u003c\/p\u003e\n\u003cp\u003eMore and more gadgets are coming on the market. What are they really worth? What do you need to watch out for when using them? We share our knowledge, and you can test many tools yourself.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eHow do I extract a coffee I don't yet know?\u003c\/p\u003e\n\u003cp\u003eWe all know this: a new bag, and by the time the extraction is right, it's almost gone. We show you the approach to quickly and efficiently reach a good result.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEnd of the day: shared BBQ or raclette evening\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- DAY 3 --\u003e\n\u003cdiv class=\"day-section\"\u003e\n\u003ch3\u003eThird Course Day — Wednesday\u003c\/h3\u003e\n\u003cp class=\"workshop-title\"\u003eEquipment and power consumption\u003c\/p\u003e\n\u003cp\u003eWhat machine is really suitable for home use? Why is the particle distribution of the grinder so important? How much electricity do you actually consume daily? We explore all these questions.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eWater and extraction\u003c\/p\u003e\n\u003cp\u003eDoes water really influence the taste of espresso? What's behind total hardness and alkalinity? In this 90-minute workshop, water goes from background noise to an understood parameter.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003ePressure and flow profiles\u003c\/p\u003e\n\u003cp\u003eHow do espressos behave when not brewed with the classic 9-bar profile? We explore together the world of pressure and flow profiles, discuss pre-infusion, and apply it meaningfully.\u003c\/p\u003e\n\u003cp class=\"workshop-title\"\u003eLatte art — hearts, tulips, rosettas\u003c\/p\u003e\n\u003cp\u003eSteaming milk is no longer a challenge for you? Then you're in the right place. We dedicate 90 minutes to pouring hearts, tulips, and rosettas.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eWho is the course for?\u003c\/h2\u003e\n\u003cp\u003eThe course is designed for home baristas who already own a machine and now want to take a big step forward. The focus is on brewing with understanding: what recipe does each coffee need? This is complemented by work on your own sensory skills and concrete progress in latte art.\u003c\/p\u003e\n\u003ch2\u003eCourse Instructors\u003c\/h2\u003e\n\u003cdiv class=\"trainer\"\u003e\n\u003cp class=\"trainer-name\"\u003eMichel Indelicato\u003c\/p\u003e\n\u003cp\u003eHead of the coffee school and member of the management of Kaffeemacher GmbH. A trained chef, he is a Q-Arabica grader, roaster, and coffee trainer. Over more than ten years in the coffee industry, he has built a roastery and supported numerous cafés and roasteries with their founding and process optimization.\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-grader in Arabica and Robusta, also WSET-3 graduate in wine. She learned her craft in a green coffee lab, where she still works as a freelancer today. As project manager at Public History Food, she coordinates projects around alpine products and biodiversity. She explains sensory evaluation with wit and groundedness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"trainer\"\u003e\n\u003cp class=\"trainer-name\"\u003eMichael Rieker\u003c\/p\u003e\n\u003cp\u003eGerman Coffee in Good Spirits master and two-time Brewers Cup finalist. Michael started as a gastro barista before turning intensively to roasting — from gastro blends to nano-lots to competition coffees. At Kaffeemacher, he leads barista and roasting courses as well as the online academy.\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 is familiar with various café and restaurant concepts from personal experience and has trained gastronomy teams for several years. Before that, he himself worked as a barista for four years. At Kaffeemacher, he leads home barista courses and the grinder and espresso machine test team.\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\/online.oembed","provider":"Kaffeemacher","version":"1.0","type":"link"}