{"title":"Courses","description":"\u003ch1\u003eCoffee Maker Course Overview\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhether you're a coffee beginner, an ambitious coffee lover, or a pro, at the Coffee Maker Academy everyone will find the right entry level. We offer numerous courses that build on each other in part, but can also be attended independently.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOn this page you can scroll through all our courses. If you're interested in a specific course area like\u003cspan data-mce-fragment=\"1\"\u003e Barista\u003c\/span\u003e,\u003cspan data-mce-fragment=\"1\"\u003e Latte Art\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eor\u003cspan data-mce-fragment=\"1\"\u003e Sensory\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e, click on the course area to the right in the overview to learn more.\u003c\/p\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Willkommen_Kurse_Block_2048x2048.webp?v=1652862580\" alt=\"Course overview\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003ch1\u003eLearn about coffee – but how?\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003eThe wonderful starter and discovery course is the\u003cspan\u003e Home Barista Course - Short and Strong. \u003c\/span\u003eIf you want your espresso or cappuccino to taste better at home, our\u003cspan\u003e Home Barista Courses\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ein short and long form are the right choice.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSensory\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis the foundation for almost all other courses or at least a very good addition. Our barista courses cover the full spectrum from your first espresso to the professional course. In our\u003cspan\u003e roasting courses\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eyou'll learn how to roast at home, but also how to get started as a commercial roaster.\u003cspan\u003e Filter courses\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eare not just a trend but make the fundamentals of all extractions clear.\u003c\/p\u003e\n\u003ch1\u003e\u003c\/h1\u003e\n\u003c\/div\u003e","products":[{"product_id":"gutschein","title":"Online Shop Gift Card","description":"\u003ch1 class=\"product-name\"\u003eOnline Shop Gift Card\u003c\/h1\u003e\n\u003cp\u003eWith a Kaffeemacher gift card, you can shop to your heart's content at \u003ca title=\"KM Online Shop\" href=\"https:\/\/shop.kaffeemacher.ch\/\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003ekaffeemacher.ch \u003c\/span\u003e\u003c\/a\u003e. The gift card can be used for all products at shop.kaffeemacher.ch. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou will receive the gift card via email with the corresponding voucher code, \u003c\/span\u003e\u003cb\u003efree of shipping costs and immediately after purchase\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe gift card can be printed out and given as a gift.\u003c\/p\u003e\n\u003ch2\u003eValidity\u003c\/h2\u003e\n\u003cp\u003eThis gift card is exclusively valid for our Swiss online shop \u003ca title=\"KM Online Shop\" href=\"https:\/\/shop.kaffeemacher.ch\/\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003eshop.kaffeemacher.ch\u003c\/span\u003e\u003c\/a\u003e and \u003cstrong\u003ecannot\u003c\/strong\u003e be used in our cafes. \u003c\/p\u003e\n\u003ch3\u003eOther Gift Cards\u003c\/h3\u003e\n\u003cp\u003eIf you are looking for a gift card for our German online shop, you can find it \u003ca href=\"https:\/\/kaffeemacher.de\/collections\/kurse-und-gutscheine\/products\/kaffeemacher-gutschein\" title=\"Gutschein DE\"\u003e\u003cspan style=\"color: rgb(144, 169, 0);\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"Kaffeemacher","offers":[{"title":"CHF 10","offer_id":31821665549,"sku":"","price":10.0,"currency_code":"CHF","in_stock":true},{"title":"CHF 20","offer_id":31821665677,"sku":"","price":20.0,"currency_code":"CHF","in_stock":true},{"title":"CHF 50","offer_id":31821665805,"sku":"","price":50.0,"currency_code":"CHF","in_stock":true},{"title":"CHF 100","offer_id":31821665933,"sku":"","price":100.0,"currency_code":"CHF","in_stock":true},{"title":"CHF 150","offer_id":39456274219106,"sku":"","price":150.0,"currency_code":"CHF","in_stock":true},{"title":"CHF 200","offer_id":39456274251874,"sku":"","price":200.0,"currency_code":"CHF","in_stock":true},{"title":"CHF 250","offer_id":39456274284642,"sku":"","price":250.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Gutschein_Vorschau_Shop.png?v=1726810601"},{"product_id":"home-barista-online-kurs-e-learning-plattform","title":"Home Barista Online Course - E-Learning Platform","description":"\u003cblockquote\u003e\n\u003cp\u003eGreat espresso and cappuccino shouldn't be left to chance! That was our goal when designing the Home Barista Online Course.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e30 video modules\u003c\/strong\u003e recorded at our academy in Basel.\u003c\/li\u003e\n\u003cli\u003eOver \u003cstrong\u003e2.5 hours\u003c\/strong\u003e of video material in total.\u003c\/li\u003e\n\u003cli\u003eAdditional documents in the form of slides and texts as supplementary and in-depth material.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eApplicable to various espresso machines for home users.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePermanent access\u003c\/strong\u003e to the videos, documents, and the community area via our course interface - in your browser or in the app.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003efurther information\u003c\/strong\u003e, we recommend taking a quick look at the \u003cstrong\u003evideo below\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAfter completing your purchase, you will receive an email with all the details on how to activate your access in Tevello. There, you will find the course, all materials, and the community area bundled in one place.\u003c\/p\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0;\"\u003e\n\u003cimg\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/ZjG4E3mwQw0?si=m5MMWMzFg2xZN2XB\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\n\u003ch2\u003eWhy do we offer the Home Barista Online Course and our community?\u003c\/h2\u003e\n\u003cp\u003eOur in-person Home Barista courses in \u003ca title=\"All courses in Dinslaken\" href=\"https:\/\/kaffeemacher.de\/pages\/kurse\"\u003eDinslaken\u003c\/a\u003e and \u003ca title=\"All courses in Basel\" href=\"https:\/\/kaffeemacher.ch\/collections\/kaffeemacher-kurse\"\u003eBasel\u003c\/a\u003e are a highlight for many. You come by with your own espresso machines or use one of ours, and together we get the most out of your equipment through fine-tuning.\u003c\/p\u003e\n\u003cp\u003eWe have incorporated the experience from years of teaching these courses into the Home Barista Online Course. You get many short, concise lessons that guide you step-by-step through the most important topics so you can confidently operate your espresso machine in everyday life.\u003c\/p\u003e\n\u003cp\u003eYou can use the course at any time - in your browser or on the go with the Tevello app. You have permanent access to all video modules and documents and can pick up exactly where you left off.\u003c\/p\u003e\n\u003cp\u003eIn addition, there is a \u003cstrong\u003ecommunity area\u003c\/strong\u003e for the course: you can ask questions, exchange ideas with other students, and share experiences regarding espresso, grinders, and machines.\u003c\/p\u003e\n\u003ch3\u003eCourse contents at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e1. Welcome and what I want to teach you in this course\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e1.1 Overview of lessons\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e2. Setting up your Home Barista set\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e2.1 Basic setup \u0026amp; infrastructure\u003c\/li\u003e\n\u003cli\u003e2.2 Before we begin: Considerations for the coffee grinder\u003c\/li\u003e\n\u003cli\u003e2.3 Why we work with a double portafilter basket in this course\u003c\/li\u003e\n\u003cli\u003e2.4 What is the right water\u003c\/li\u003e\n\u003cli\u003e2.5 What information do coffee bags give us\u003c\/li\u003e\n\u003cli\u003e2.6 Espresso – Quick run-through with all important steps\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e3.0 Preparing espresso\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e3.1 Why do we work with extraction times of +\/- 25 seconds?\u003c\/li\u003e\n\u003cli\u003e3.2 Grinding, wiping out, tamping\u003c\/li\u003e\n\u003cli\u003e3.3 Inserting, brewing, measuring\u003c\/li\u003e\n\u003cli\u003e3.4 Espresso runs too fast – what to do?\u003c\/li\u003e\n\u003cli\u003e3.5 Espresso runs too slow – what to do?\u003c\/li\u003e\n\u003cli\u003e3.6 Excursus: How do we taste espresso?\u003c\/li\u003e\n\u003cli\u003e3.7 Extraction errors – channeling – under- and over-extraction\u003c\/li\u003e\n\u003cli\u003e3.8 Excursus: Single-boiler, heat exchanger, machine types\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e4.0 Steaming milk\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e4.1 Steaming milk introduction\u003c\/li\u003e\n\u003cli\u003e4.2 Steaming with water and milk\u003c\/li\u003e\n\u003cli\u003e4.3 Errors in milk steaming\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e5.0 Latte Art\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e5.1 Procedure for preparing cappuccino\u003c\/li\u003e\n\u003cli\u003e5.2 Milk pitcher selection\u003c\/li\u003e\n\u003cli\u003e5.3 Starting to pour – pattern: dot\u003c\/li\u003e\n\u003cli\u003e5.4 Pattern: heart\u003c\/li\u003e\n\u003cli\u003e5.5 Pattern: tulip\u003c\/li\u003e\n\u003cli\u003e5.6 Pattern: rosetta\u003c\/li\u003e\n\u003cli\u003e5.7 Pattern: combinations\u003c\/li\u003e\n\u003cli\u003e5.8 Latte art errors\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e6.0 Drink definition\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e6.1 Doppio, Ristretto, Americano and Café Crème\u003c\/li\u003e\n\u003cli\u003e6.2 Espresso-based milk drinks (I)\u003c\/li\u003e\n\u003cli\u003e6.3 Voluminous milk drinks (II)\u003c\/li\u003e\n\u003cli\u003e6.4 Excursus: Strength and TDS\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e7.0 Cleaning\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e7.1 Cleaning the espresso machine\u003c\/li\u003e\n\u003cli\u003e7.2 Cleaning the coffee grinder\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCourse voucher as a gift\u003c\/h2\u003e\n\u003cdiv\u003eIf you would like to give the course as a gift, please contact us by email at info@kaffeemacher.ch after purchase and we will send you a voucher to print out.\u003c\/div\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":31588121641058,"sku":"","price":65.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Online_Home_Barista.webp?v=1719487800"},{"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":"gastro-barista-niveau-1","title":"Gastro Barista Level 1 - Introduction","description":"\u003ch1\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003eGastro Barista Level 1 - Introduction\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe perfect course for an introduction to the barista craft from a professional catering perspective.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eThe goal is to learn the basics of coffee preparation and how to operate professional machines and grinders. We will discuss workspace organization and learn how to steam milk together. This course is conducted \u003cstrong\u003eexclusively\u003c\/strong\u003e on our professional portafilter machines.\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 1 - Course Facts\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e 9:00 AM – 4:00 PM\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncluded:\u003c\/strong\u003e Lunch, course materials, and a certificate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructors: \u003c\/strong\u003eAndrea Leandro and 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\u003cstrong\u003eTarget Group:\u003c\/strong\u003e Aspiring gastro-baristas and baristas working in the catering industry\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 1 - Course Description\u003c\/h2\u003e\n\u003cp\u003eThe perfect course for \u003cstrong\u003egetting started in the barista craft\u003c\/strong\u003e and gaining an overview of the world of coffee.\u003c\/p\u003e\n\u003cp\u003eWe will walk through the entire coffee chain, from the fruit to the roasted coffee bean. Together, we will taste various coffees and learn how to describe aromas, flavor notes, and basic tastes—focusing on bitterness, acidity, and sweetness—in coffee.\u003c\/p\u003e\n\u003cp\u003eWe will work together to adjust the grinder for the perfect espresso extraction, and we will learn and exchange ideas about proper, efficient workflows.\u003cbr\u003eFurthermore, we will discuss the most common coffee drinks and their definitions in the Swiss catering industry. Of course, we will spend plenty of time at the steam wand, producing fine-pored milk foam and getting a feel for initial latte art patterns.\u003cbr\u003e\u003cbr\u003eFinally, we will clean the machines and grinders to wrap up our intensive \"workday\" as baristas-in-training on a clean note.\u003c\/p\u003e\n\u003cp\u003eSince we work on professional coffee machines, it is \u003cstrong\u003enot possible\u003c\/strong\u003e to bring your own equipment to the course.\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 1 - Private Professional Training\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFor catering businesses and cafés, we offer private, customized training sessions that we tailor individually to your wishes and needs. These courses are also held at our academy. Simply send us an email at \u003ca rel=\"noopener\"\u003ekurse@kaffeemacher.ch\u003c\/a\u003e, and we will plan the perfect course for you and your team together.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 1 - Instructors\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMichael possesses diverse knowledge in the areas of barista craft and roasting, and is highly experienced in many fields. He began his coffee career as a gastro-barista before diving deeply into the subject of roasting. In addition to commercial blends, he has 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 spent several years training many catering staff members. Prior to that, he worked as a barista in the catering industry himself for 4 years. Andrea knows many home espresso machines and grinders and knows how to use them to brew truly delicious coffee. At Kaffeemacher:innen, 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":39253227143266,"sku":"","price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Gastro_Barista_Niveau_1_bd34b47e-8ff1-47f9-8bc5-ea9a0e72d779.jpg?v=1713515795"},{"product_id":"sensorik-niveau-1-kurs","title":"Sensory Course Level 1 - Introduction","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.375rem] font-bold\"\u003eCoffee Sensory Course Level 1 – Introduction \u003c\/h2\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.375rem] font-bold\"\u003eAt the Coffee School Basel\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eLearning to truly taste coffee is the art of sensory analysis. In this one-day course, you will discover how coffee affects your senses, what lies behind aromas, textures, and flavor nuances, and how to develop your perception from intuitive to precise. Whether you are a coffee novice, a barista, or simply looking to broaden your horizons, this course will open up a whole new world of coffee enjoyment.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eCourse facts at a glance\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable style=\"width: 100%; height: 156.75px;\" class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr style=\"height: 0px;\"\u003e\n\u003cth style=\"width: 18.0108%; height: 0px;\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth style=\"width: 79.2066%; height: 0px;\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eDate \u0026amp; Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e9:00 AM – 4:00 PM\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\"\u003e\u003cstrong\u003eBase fee\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\"\u003e375\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eBasel \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eIncludes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eLunch, course materials \u0026amp; certificate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eInstructor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eNadja Schwarz (Q-Grader Arabica \u0026amp; Robusta)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eCourse language\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eGerman\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003ePrerequisites\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eNone required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 18.0108%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eTarget group\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 79.2066%; height: 19.5938px;\" class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eAnyone wanting a deeper understanding and more conscious tasting of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhat to expect\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSensory analysis is more than just taste; it is the science of sensory perception. Smell, texture, appearance, and taste together create the overall sensory profile of a coffee. In our Sensory Course Level 1, you will learn to separate, name, and analyze these sensory impressions in a structured way.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe course combines concise theory with plenty of practice:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSensory Physiology\u003c\/strong\u003e – How do the senses of taste and smell work? What happens in the body when tasting?\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSensory Vocabulary\u003c\/strong\u003e – You will learn the professional language of coffee tasting: from acidity and sweetness to body, and aromas like fruity, nutty, or floral notes.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStructured Tasting\u003c\/strong\u003e – We will taste coffees from around the world: typical origin profiles, unique characters, and technically flawed coffees – so you can truly feel the difference between good, better, and top-tier.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eEvaluation \u0026amp; Analysis\u003c\/strong\u003e – You will receive a set of tools that will enable you to evaluate coffees independently and consistently in the future.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAt the end of the day, you won't just take home a certificate, but also a trained palate and a whole new perspective on your cup.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eYour instructor: Nadja Schwarz\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNadja Schwarz is a certified \u003cstrong\u003eQ-Grader Arabica and Robusta\u003c\/strong\u003e as well as a WSET-3 graduate in the field of wine. She learned her sensory craft in a green coffee lab, where she still works as a freelancer today. As a project manager at \u003cem\u003ePublic History Food\u003c\/em\u003e, she is committed to regional culinary arts and alpine biodiversity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWhat makes Nadja special: She explains coffee in a way that makes it accessible to everyone – with precision, humor, and a down-to-earth attitude that is rare in the world of fine food and drink.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhy this course?\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHands-on: Tasting instead of just listening\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFor all levels: No prior knowledge necessary\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified: Official diploma upon completion\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSmall groups: Personalized guidance guaranteed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLocation Basel: Centrally located in German-speaking Switzerland\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eLevel 1 or Level 2 – which one is right for you?\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\" style=\"width: 100%; height: 176.344px;\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" style=\"width: 16%; height: 19.5938px;\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" style=\"width: 34.288%; height: 19.5938px;\"\u003e\u003cstrong\u003eLevel 1 – Introduction\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" style=\"width: 45.8859%; height: 19.5938px;\"\u003e\u003cstrong\u003eLevel 2 – Advanced\u003c\/strong\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16%; height: 19.5938px;\"\u003e\u003cstrong\u003eDuration\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 34.288%; height: 19.5938px;\"\u003e1 day\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 45.8859%; height: 19.5938px;\"\u003e2 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16%; height: 19.5938px;\"\u003e\u003cstrong\u003ePrerequisites\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 34.288%; height: 19.5938px;\"\u003eNone\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 45.8859%; height: 19.5938px;\"\u003eLevel 1 or similar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16%; height: 39.1875px;\"\u003e\u003cstrong\u003eFocus\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 34.288%; height: 39.1875px;\"\u003eTraining senses, describing coffee\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 45.8859%; height: 39.1875px;\"\u003eAssessing quality, analyzing origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16%; height: 39.1875px;\"\u003e\u003cstrong\u003eMethodology\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 34.288%; height: 39.1875px;\"\u003eBasic vocabulary, initial tastings\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 45.8859%; height: 39.1875px;\"\u003eSCA Cupping, green coffee analysis, defect recognition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16%; height: 19.5938px;\"\u003e\u003cstrong\u003eIdeal for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 34.288%; height: 19.5938px;\"\u003eBeginners \u0026amp; the curious\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 45.8859%; height: 19.5938px;\"\u003ePros \u0026amp; Q-Grader candidates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16%; height: 19.5938px;\"\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 34.288%; height: 19.5938px;\"\u003e375 CHF\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 45.8859%; height: 19.5938px;\"\u003e740 CHF\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eYou can find the Sensory Course Level 1 \u003ca href=\"https:\/\/kaffeemacher.ch\/products\/sensorik-niveau-2#\"\u003ehier\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39255534207074,"sku":"","price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Sensorik_Niveau_1.jpg?v=1734011251"},{"product_id":"gastro-barista-niveau-2","title":"Gastro Barista Level 2 - Advanced","description":"\u003ch1\u003eGastro Barista Level 2 - Advanced\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis intensive, advanced-level Gastro Barista course is all about: \u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eBuilding routine into your everyday work as a barista. \u003cbr\u003eThe goal is to prepare participants for the realities of working in gastronomy, covering topics such as adjusting grinders, texturing milk, and preparing drinks. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn addition, we will deepen your personal sensory skills and learn that every coffee requires its own specific recipe. The course is conducted \u003cstrong\u003eexclusively\u003c\/strong\u003e on commercial portafilter machines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 2 - Course Facts\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTimes: \u003c\/strong\u003e9:00 AM – 4:00 PM \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e Lunch, course materials, and a Kaffeemacher:innen diploma\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse Instructors: \u003c\/strong\u003eAndrea Leandro Perin and 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 \u003cstrong\u003eGastro Barista Level 1\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTarget Audience: \u003c\/strong\u003eAmbitious baristas working in the gastronomy sector who want to deepen their knowledge\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 2 - Course Description\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis one-day intensive course for advanced baristas deepens the core skills of the barista craft. It addresses everything expected of a barista in the gastronomy industry. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eParticipants will learn how to independently adjust and fine-tune grinders quickly, distinguish between fresh and old coffee by taste, and prepare drink orders efficiently with a good workflow. Quality, hygiene, efficiency, and precision in work routines are practiced and refined in this course. Additionally, there will be plenty of time for texturing milk and pouring latte art. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe will brew and taste various espressos using different recipes to learn how to approach a new coffee. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt the end of the course, participants will independently clean the coffee machines and grinders. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince we work on commercial coffee machines, it is \u003cstrong\u003enot possible\u003c\/strong\u003e to bring your own equipment to the course. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 2 - Private Gastro Training \u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFor catering businesses and cafés, we offer private, customized training sessions that we tailor individually to your wishes and needs. These courses are also held at our academy. Simply send us an email at \u003ca rel=\"noopener\"\u003ekurse@kaffeemacher.ch\u003c\/a\u003e, and together we will plan the perfect course for you and your team.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eGastro Barista Level 2 - Course Instructors\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMichael has diverse knowledge in the field of baristing and roasting and is extremely confident in many areas. He started his coffee career as a gastro barista before focusing intensely on 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 knows various coffee and restaurant concepts from his own experience and, as a trainer, has taught many gastronomy staff members over 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 use them to brew really delicious coffee. At Kaffeemacher:innen, 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":39255568547938,"sku":"","price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Gastro_Barista_Niveau_2_2371d165-84e2-41db-ad62-74d9a5d9a1ca.jpg?v=1713515861"},{"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":"roesten-niveau-1","title":"Roasting Level 1 - Introduction to Roasting","description":"\u003ch1\u003eRoasting Level 1 - Basics\u003c\/h1\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat makes for a perfectly roasted coffee? Is it the balance between acidity and sweetness, the complexity of the flavors, or the precise calibration of the roast to the green coffee? In this course, we get to the bottom of these exact questions – with a mixture of theory, practice, and sensory analysis. We dive deep into the craft of coffee roasting and create our own roast profiles for different coffees. This course provides the necessary knowledge to take coffee as a hobby to the next level – and perhaps to impress family and friends with exceptional coffee in the future.    \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eRoasting Level 1 - Course Facts\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e From 9:00 a.m. – 4:30 p.m.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e Lunch, course materials, and diploma\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructor:\u003c\/strong\u003e 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\u003cspan\u003eSensory Level 1\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTarget audience: \u003cspan style=\"font-weight: 400;\"\u003easpiring home roasters and anyone wanting to train as a roaster, baristas, marketing professionals in the coffee sector, as well as interested laypeople\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eRoasting Level 1 - Course Description\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis course offers a sound introduction to the craft of coffee roasting. We work on developing an in-depth understanding of the fundamentals of roasting theory, sensory evaluation of coffee, and the development of suitable roast profiles.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eA central component of the course is the connection between theory and practice. We analyze green coffees sensorically in order to develop a feel for different qualities and flavor characteristics. Building on this, we work on the roasting machine, where we examine various roasting parameters and their influence on the flavor profile. We roast using the Aillio Bullet R1.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA special focus is placed on developing a sensory understanding of roasting processes: How can roast profiles be purposefully adjusted to emphasize certain flavor characteristics? How do the duration and the final temperature of the roast change the taste? Which roasting language do we choose for an espresso roast, and which for a filter coffee? These and other questions are explored through practical work and structured cuppings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe course is aimed at anyone who would like to deepen their knowledge of coffee roasting as a hobby or for professional development. The practical orientation of the course makes it possible to apply what has been learned directly and to lay a solid foundation for your own roasting projects. \u003cbr\u003eNo roasting experience? No problem. The course is designed as an entry point, but it also caters perfectly to home roasters. Michael addresses individual questions and needs and knows how to explain them in a larger roasting context. Those who have previously attended the Sensory Level 1 course will come into the course with even more context. We recommend basic sensory knowledge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eRoasting Level 1 - Instructor\u003c\/span\u003e\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 cafe barista before delving intensively into the subject of roasting. In addition to cafe blends, he has also roasted special nano-lots and various coffees for the Brewers Cup and Barista Championships and has proven himself as a coach for the roasting championships. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere at Kaffeemacher, the German Coffee in Good Spirits Champion, two-time Brewers Cup finalist, and passionate flavor explorer is an instructor for home and professional barista courses as well as Roasting Level 1. In addition, the university graduate in Sound and Music Production manages our online academy, where he organizes the platform and is responsible for the concepts and production of the courses and videos. In Michael’s own words: “I just like teaching people things.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e  \u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39255581655138,"sku":"","price":420.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rosten_Niveau_1.jpg?v=1711545709"},{"product_id":"roesten-niveau-2","title":"Roasting Training - Advanced","description":"\u003ch1 style=\"text-align: left;\" dir=\"ltr\"\u003e\n\u003cspan\u003eRoasting Training \u003c\/span\u003e- Advanced\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eOver three days, we share everything we know about coffee roasting with you. From how we source coffee and which green coffees are suitable for which purpose, to how we create profiles and put together a coffee range. In short workshops, we provide you with input, and you will work freely on the roaster as well as assist in our roastery. Immerse yourself for three days and go full throttle with Nadja, Sofia, and Philipp.\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\" dir=\"ltr\"\u003e\n\u003cspan\u003eRoasting Training\u003c\/span\u003e\u003cstrong\u003e - \u003c\/strong\u003eCourse Facts\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTimes:\u003c\/strong\u003e\u003cspan\u003e Three-day course, 8:15 AM - 3:15 PM each day\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\u003eCourse Instructors:\u003c\/strong\u003e\u003cspan\u003e Michael Rieker, Nadja Schwarz, Philipp Schallberger\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 Roasting Level 1, experience in coffee roasting, basic coffee knowledge\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTarget Audience:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAnyone looking to open a roastery or deepen their roasting knowledge and skills\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\" dir=\"ltr\"\u003e\u003cspan\u003eRoasting Training - Course Description\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver three days, we will experience together what it means to roast good coffee and to start, position, and develop a coffee roastery. We combine theoretical and practical units in short sessions. Each of the three course days begins with a tasting, as sensory analysis is half of a successful roast. Each afternoon, you will roast in small groups on our 1kg Giesen roasters to gain practical experience. The program includes:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eRoasting theory\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eIntroduction to Cropster software\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eRoasting practice\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eRoasting in various styles and using various post-harvest processes\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eRoasting by beverage category (filter coffee, espresso, fully automatic machines, etc.)\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eAssisting in the Kaffeemacher:innen roastery\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eGreen coffee: Sourcing and long-term perspectives\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003ePartnerships and projects\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eCuppings: Quality control and gaining insights into profiling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFor three days, we will welcome you into our team\u003c\/strong\u003e. We will take breaks together, you will get a peek behind the scenes of our roastery, and you will have the opportunity to exchange ideas with the entire roasting team. \u003cstrong\u003eOn Wednesday, you will take part in our regular quality control cupping\u003c\/strong\u003e, so you can learn how we achieve consistency in quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the afternoons, you will roast in groups of 3 on our 1kg Giesen roasters. You will have plenty of time to apply what you have learned, gain routine, and experiment.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cb id=\"docs-internal-guid-93cf28c6-7fff-7897-c561-f1c8f9b878e3\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat prerequisites do I need for the course?\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis course is aimed at those who want to open a roastery or have just started roasting and want to improve. It is also well-suited for anyone looking for inspiration and an open exchange with experienced colleagues. Basic coffee knowledge and having attended a Roasting Level 1 course are prerequisites. We recommend taking the Sensory Level 1 course before this one. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\" dir=\"ltr\"\u003e\n\u003cspan\u003eRoasting Training \u003c\/span\u003e- Course Instructors\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Thumbnails_Videos_Kurse_Andrea.jpg?v=1746190928\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNadja Schwarz\u003c\/strong\u003e is a certified Q Arabica and Robusta Grader as well as a successful graduate of WSET 3 in Wine. Nadja brings an impressive sensory background to the table and communicates flavor skillfully and precisely. She learned her craft in a green coffee lab, where she still works as a freelancer today. As a project manager at Public History Food, the qualified hotelier dedicated herself to strengthening regional culinary arts and coordinated projects in the field of alpine products and biodiversity. Nadja enjoys making coffee accessible to everyone - with wit, precision, and a down-to-earth nature rarely found in the indulgence industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003ePhilipp Schallberger\u003c\/strong\u003e is co-managing director of the Kaffeemacher. He runs the roastery and is responsible for green coffee sourcing and projects at the coffee origin. He was a Q Arabica Grader and served as a judge for Barista World Championships for several years. Philipp also shares his experience from foundation work for small producers and in research and development for a large roastery as a consultant. He hosts the Kaffeemacher podcast \"Coffea,\" co-founded the first Swiss organic oat drink \"Gutsch,\" and if he weren't making coffee, it would probably be wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMichael Rieker\u003c\/strong\u003e has diverse knowledge in the field of barista skills and roasting and is absolutely sure-footed in many areas. He started his coffee career as a catering barista before focusing intensively on the subject of roasting. In addition to catering blends, he has also roasted special nano-lots as well as various coffees for Brewers Cup and Barista Championships and has proven himself as a coach for roasting championships. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39255584047202,"sku":"","price":1080.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Die_R_st-Ausbildung.jpg?v=1729513458"},{"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":"sensorik-niveau-2","title":"Sensory Course Level 2 - Advanced","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.375rem] font-bold\"\u003eCoffee Sensory Course Level 2 – Advanced\u003c\/h2\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.375rem] font-bold\"\u003eAt the Kaffeeschule Basel\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eYou already know what coffee tastes like; now you will learn to understand why. In this two-day advanced course, you will dive deep into the world of coffee quality: from green coffee and the processing method to the final cup. Ideal for anyone working professionally with coffee – or looking to prepare for the \u003cstrong\u003eQ-Grader course\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eCourse facts at a glance\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\" style=\"width: 100%; height: 156.75px;\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr style=\"height: 0px;\"\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" scope=\"col\" style=\"width: 16.3913%; height: 0px;\"\u003e\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" scope=\"col\" style=\"width: 80.8261%; height: 0px;\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003eDate \u0026amp; Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 80.8261%; height: 19.5938px;\"\u003eTwo days, 9:00 AM – 4:00\/4:30 PM each day\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003eCourse fee\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 80.8261%; height: 19.5938px;\"\u003e740\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 80.8261%; height: 19.5938px;\"\u003eBasel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003eIncludes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 80.8261%; height: 19.5938px;\"\u003eLunch, course materials \u0026amp; diploma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003eInstructor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 80.8261%; height: 19.5938px;\"\u003eNadja Schwarz (Q-Grader Arabica \u0026amp; Robusta)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003eCourse language\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 80.8261%; height: 19.5938px;\"\u003eGerman\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003ePrerequisites\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 80.8261%; height: 19.5938px;\"\u003eSensory Level 1 or comparable experience\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 16.3913%; height: 19.5938px;\"\u003e\u003cstrong\u003eTarget group\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 80.8261%; height: 19.5938px;\"\u003eCoffee professionals, roasters, hospitality, quality control \u0026amp; Q-Grader candidates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhat to expect\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eCoffee is even more enjoyable when you understand what lies behind the taste. In our Sensory Course Level 2, we leave the cup behind and go to the source: green coffee, origin, processing, and quality assessment are the main focus.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eTwo intensive days of training with plenty of hands-on practice:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGreen coffee analysis\u003c\/strong\u003e – You will learn to assess different green coffee qualities and understand which characteristics truly determine quality.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDefect identification\u003c\/strong\u003e – Physical and sensory defects in green coffee are identified, named, and evaluated.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFive thematic cuppings\u003c\/strong\u003e – With a regional focus (Arabica Milds, Naturals, Africa, Asia – analogous to Q-Grader groups), we will cup systematically according to the \u003cstrong\u003eSCA standard\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSCA Cupping Form\u003c\/strong\u003e – You will work with the internationally recognized evaluation system and develop a consistent, reproducible judgment.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin \u0026amp; Taste\u003c\/strong\u003e – What conclusions can be drawn about the growing region, variety, and processing from the flavor profile?\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBy the end of the two days, you will have a structured system to evaluate coffees fairly, precisely, and professionally – a solid foundation for the Q-Grader course.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWho should attend this course?\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis course is aimed at anyone who wants to dive deep into coffee quality professionally or out of serious interest: roasters, baristas, buyers, quality control personnel, field staff, gastronomy workers – and anyone aiming to become a \u003cstrong\u003eQ-Grader\u003c\/strong\u003e. Our Sensory Level 1 is the ideal preparation, but comparable prior knowledge is also accepted.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eYour instructor: Nadja Schwarz\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNadja Schwarz is a certified \u003cstrong\u003eQ-Grader for Arabica and Robusta\u003c\/strong\u003e as well as a WSET-3 graduate in wine. She learned her sensory craft in a green coffee laboratory, where she continues to work as a freelancer today. As a project manager at \u003cem\u003ePublic History Food\u003c\/em\u003e, she is committed to regional culinary traditions and alpine biodiversity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWhat makes Nadja special: She explains coffee in a way that is accessible to everyone – with precision, humor, and a down-to-earth approach that is rare in the world of fine food.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eWhy this course?\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eProfessional depth: SCA standard, Q-Grader preparation\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePractical intensity: Five structured cuppings over two days\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified: Official diploma upon completion of the course\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSmall groups: Personal attention guaranteed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLocation Basel: Centrally located in German-speaking Switzerland\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLevel 1 or Level 2 – which is right for you?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003cstrong\u003eLevel 1 – Introduction\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003cstrong\u003eLevel 2 – Advanced\u003c\/strong\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eDuration\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e1 day\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003ePrerequisites\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eLevel 1 or similar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eFocus\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eTraining senses, describing coffee\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eAssessing quality, analyzing origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eMethodology\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eBasic vocabulary, initial tastings\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSCA cupping, green coffee analysis, defect recognition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003eIdeal for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eBeginners \u0026amp; curious coffee lovers\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eProfessionals \u0026amp; Q-Grader candidates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e375 CHF\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e740 CHF\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eYou can find the Sensory Course Level 1 \u003ca href=\"https:\/\/kaffeemacher.ch\/products\/sensorik-niveau-1-kurs\"\u003ehier\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":39455276695650,"sku":"","price":740.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Sensorik_Niveau_2.jpg?v=1711545156"},{"product_id":"fuehrung-und-verkostung","title":"Tasting at our roastery, Basel","description":"\u003ch1\u003e\n\u003cmeta charset=\"UTF-8\"\u003eTasting at our roastery, Basel\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eThree times a year we invite you to a tasting of our new coffees at the roastery in the Gundeldinger district in Basel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTogether we taste fresh harvests of our classics, exciting microlots and seasonal specialties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe tell you the stories behind the coffees: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eWhy we selected them, \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ehow we roast them \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eand what makes them special for us\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePhilipp Schallberger will guide you through the evening. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eParticipation is free, places are limited to 15 participants\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":40609840627810,"sku":"","price":0.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Degustation.jpg?v=1769677389"},{"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"},{"product_id":"delonghi-dedica-kurs","title":"Barista Online Course for the De'Longhi Dedica","description":"\u003ch2\u003eWhat you'll be able to do after the course:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare espresso reproducibly:\u003c\/strong\u003e you'll learn what acidity, bitterness, and balance mean.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnderstand your grinder and machine\u003c\/strong\u003e and adjust them deliberately instead of guessing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreate fine milk foam\u003c\/strong\u003e that's suitable for latte art.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeliberately choose and understand coffee beans and water quality.\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablish a simple maintenance routine\u003c\/strong\u003e so your coffee and machine stay in great shape long-term.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow you'll learn:\u003c\/h2\u003e\n\u003cp\u003eEach lesson combines \u003cstrong\u003evideo, text, and quizzes\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA clearly structured video with Felix (German Barista Champion 2024) and Andrea (Head of Basel Academy)\u003c\/li\u003e\n\u003cli\u003eSupplementary texts for reference\u003c\/li\u003e\n\u003cli\u003eQuiz questions to reinforce your knowledge\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou can pause, rewind, or dive deeper into individual topics anytime - at your own pace.\u003c\/p\u003e\n\u003cp\u003eThe course consists of \u003cstrong\u003e6 modules\u003c\/strong\u003e with \u003cstrong\u003eover 20 lessons\u003c\/strong\u003e and approximately \u003cstrong\u003e1 hour and 45 minutes of video material\u003c\/strong\u003e. You get \u003cstrong\u003elifetime access\u003c\/strong\u003e to both the course and the community area.\u003c\/p\u003e\n\u003ch2\u003eApp \u0026amp; Community:\u003c\/h2\u003e\n\u003cp\u003eYou can complete the course not only on your desktop but also on the go. Through the \u003cstrong\u003eTevello app\u003c\/strong\u003e, you have \u003cstrong\u003emobile access\u003c\/strong\u003e to all lessons, videos, and quizzes - anytime and anywhere. This way, you can learn flexibly on your mobile device and seamlessly pick up where you left off.\u003c\/p\u003e\n\u003cp\u003eAdditionally, you get access to the \u003cstrong\u003ecourse community area\u003c\/strong\u003e: there you can exchange ideas with other participants, ask questions, and share experiences.\u003c\/p\u003e\n\u003ch3\u003eCourse content overview:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnboxing \u0026amp; Setup:\u003c\/strong\u003e What's in the box and how to optimally set up your Dedica.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccessories \u0026amp; Upgrades:\u003c\/strong\u003e Which tools - baskets, tamper, grinder, scale - make a difference and why.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGetting Started:\u003c\/strong\u003e Temperature, dosing, and first extraction - explained step by step.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee \u0026amp; Water Basics:\u003c\/strong\u003e Arabica vs. Robusta, blends, roast level, roast date, water hardness, and filtration methods. You'll learn how beans and water determine your espresso's aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e From grinder types to parameters to extraction and sensory evaluation. You'll understand grind size, time, amount, and taste - and how to fine-tune them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk:\u003c\/strong\u003e How to modify the steam wand for fine foam, select the right milk, and create silky foam with targeted technique. You'll then learn to pour cappuccino with a heart - latte art step by step.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning \u0026amp; Maintenance:\u003c\/strong\u003e Everything about machine and grinder cleaning, descaling, and maintenance intervals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy a course when there are already videos?\u003c\/h2\u003e\n\u003cp\u003eWe've already published many videos about the \u003cstrong\u003eDeLonghi Dedica\u003c\/strong\u003e - on grind size, extraction, milk frothing, cleaning, and much more. This \u003cstrong\u003eonline course\u003c\/strong\u003e bundles all that knowledge and creates a \u003cstrong\u003ecomprehensive package\u003c\/strong\u003e: compact, clear, and with a structured learning path.\u003c\/p\u003e\n\u003cp\u003eThe online course not only teaches you how to optimally use your Dedica but also covers the \u003cstrong\u003efundamental principles of coffee, water, and extraction\u003c\/strong\u003e - so you understand why your espresso tastes the way it does.\u003c\/p\u003e\n\u003cp\u003eInstead of searching through many individual videos, you'll find everything in one place as a \u003cstrong\u003ewell-thought-out learning path\u003c\/strong\u003e with a clear thread and content that builds on itself.\u003c\/p\u003e\n\u003ch2\u003eWho is this course for?\u003c\/h2\u003e\n\u003cp\u003eThis course is for anyone who really wants to understand their \u003cstrong\u003eDeLonghi Dedica\u003c\/strong\u003e - whether you're just starting out or already have some experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you …\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eare new to the Dedica and want to learn how to reliably prepare \u003cstrong\u003egreat espresso\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ealready have your own routines but want to \u003cstrong\u003edeepen your knowledge\u003c\/strong\u003e and \u003cstrong\u003erefine your results\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003eare curious about \u003cstrong\u003ewhy\u003c\/strong\u003e your coffee tastes the way it does,\u003c\/li\u003e\n\u003cli\u003eenjoy technology, taste, and small improvements -\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e… then this course is right for you.\u003c\/p\u003e\n\u003ch3\u003eRequirements:\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you need for the course:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA \u003cstrong\u003eDeLonghi Dedica EC685 or EC885\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh beans\u003c\/strong\u003e (whole beans, not pre-ground)\u003c\/li\u003e\n\u003cli\u003eTamper\u003c\/li\u003e\n\u003cli\u003ePortafilter, ideally with double spout\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrinder with fine grind adjustment\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTamping mat\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAt least one milk pitcher\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnock box\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA cloth\u003c\/strong\u003e to keep the portafilter clean after each extraction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNice to have:\u003c\/strong\u003e Water filter or test kit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003eThis course is exclusively for learning how to operate the \u003cspan\u003e\u003c\/span\u003e\u003ci\u003eDe'Longhi Dedica\u003cspan\u003e\u003c\/span\u003e\u003c\/i\u003e coffee machine. It is \u003cspan\u003e\u003c\/span\u003e\u003cb\u003enot an official offer or training from De'Longhi.\u003cspan\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"Kaffeemacher:innen","offers":[{"title":"Default Title","offer_id":42368154599522,"sku":null,"price":37.95,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Delonghi_Onlinekurs_Bild_1.webp?v=1765544895"},{"product_id":"roast-my-roast","title":"Roast my Roast. Collegial coaching among roasteries","description":"\u003ch1\u003eRoast my Roast. Collegial coaching among roasteries\u003c\/h1\u003e\n\u003cp\u003e\"What if there were an opportunity to show your own roasts to a specialist audience and get direct feedback?\"\u003c\/p\u003e\n\u003cp\u003eWe've heard this question repeatedly from course participants. And they were all right. The exchange and direct feedback on your own roasts is valuable.\u003c\/p\u003e\n\u003cp\u003eAs coffee roasteries, we usually drink our own coffees. We develop a style and stick with it. Many roasters work alone for a long time. But what if there's more potential in the coffee? What if there are other roasting approaches? And what if we could expose ourselves to honest criticism in a safe environment?\u003c\/p\u003e\n\u003cp\u003eIn this circle, which functions like a good \"Shark Tank,\" present your roast to other roasteries and receive honest, constructive feedback.\u003c\/p\u003e\n\u003ch2\u003eCourse facts\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTimes:\u003c\/strong\u003e 1:30 PM – 5:00 PM\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCourse instructor:\u003c\/strong\u003e Philipp Schallberger and Nadja Schwarz\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCourse language:\u003c\/strong\u003e German\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCourse fees:\u003c\/strong\u003e 150 CHF\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e Participants already roast and sell their coffees. They have their own roasting style and know what they like. They are open to constructive feedback and willing to provide feedback to others as well.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTarget audience:\u003c\/strong\u003e Coffee roasters who are no longer at the very beginning of their career, up to experienced professionals who want to discuss their coffees in a safe setting\u003c\/p\u003e\n\u003ch2\u003eHow it works\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eIn this three-and-a-half-hour exchange, everyone lays their cards on the table.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eAll participants bring their own roast.\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eWe taste the coffees together in a cupping and provide direct feedback on the flavor and roasting approach.\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eNadja and Philipp classify the coffees sensorially and technically and discuss the roasting approaches of coffees from their own roastery.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eProcess\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eMaximum 10 participants\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eMaximum two participants per roastery\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eEach person brings one coffee\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e15 minutes available per person and coffee\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eJoint cupping and discussion\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003ePresentation of the roasting profile by the roastery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eWhy this format?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eBecause there is hardly any exchange among industry colleagues that is professionally grounded, calm, and takes place in a safe environment.\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eBecause many roasteries are uncertain whether a coffee is roasted correctly, what potential is still available, and whether the green coffee really suits its purpose.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eWhat will I take with me?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eConstructive feedback from industry colleagues\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eMore confidence in your own roasting approach\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eNew perspectives and roasting philosophies\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eExchange and networking within the industry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eWhat do I bring?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eCupping experience - all coffees will be brewed as a cupping\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eEnthusiasm for exchange\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eOpenness, ability to accept criticism, and willingness to provide honest feedback\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eCourse instructors\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNadja Schwarz\u003c\/strong\u003e is a certified Q-Grader for Arabica and Robusta as well as a 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 as a freelancer today. As a project manager at Public History Food, the certified hotelier focused on strengthening regional cuisine and coordinated projects in the field of alpine products and biodiversity. Nadja enjoys making coffee accessible to everyone - with wit, precision, and a down-to-earth approach that is rarely found in the specialty food industry.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePhilipp Schallberger\u003c\/strong\u003e is co-owner of Kaffeemacher. He runs the roastery and is responsible for green coffee sourcing and projects in coffee-growing origins. He was a Q-Arabica Grader and judged world barista championships for several years. Philipp also shares his experience from foundation work with smallholder producers and from research and development at a major roastery as a consultant. He hosts the Kaffeemacher podcast Coffea, co-founded Switzerland's first organic oat drink \"Gutsch,\" and if he weren't making coffee, it would probably be wine.\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":42472160297058,"sku":null,"price":150.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Roesten_roastmyroast.jpg?v=1769060694"}],"url":"https:\/\/kaffeemacher.ch\/en\/collections\/kaffeemacher-kurse\/online.oembed","provider":"Kaffeemacher","version":"1.0","type":"link"}