{"title":"Rösten","description":"","products":[{"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":"roast-my-roast","title":"Roast my Roast. Das kollegiale Coaching unter Röstereien","description":"\u003ch1\u003eRoast my Roast. Das kollegiale Coaching unter Röstereien\u003c\/h1\u003e\n\u003cp\u003e\"Was, wenn es die Möglichkeit gäbe, seine eigenen Röstungen einem Fachpublikum zu zeigen und direktes Feedback zu bekommen?\"\u003c\/p\u003e\n\u003cp\u003eDiese Frage haben wir immer wieder von Kursteilnehmenden gehört. Und sie hatten alle Recht. Der Austausch und das direkte Feedback zu den eigenen Röstungen ist wertvoll.\u003c\/p\u003e\n\u003cp\u003eAls Kaffeeröstereien trinken wir meist unsere eigenen Kaffees. Wir entwickeln einen Stil und bleiben dabei. Viele Röster arbeiten lange allein. Aber was, wenn im Kaffee noch mehr steckt? Was, wenn es andere Röstansätze gibt? Und was, wenn wir uns in einem sicheren Rahmen ehrlicher Kritik aussetzen können?\u003c\/p\u003e\n\u003cp\u003ePräsentiere in diesem Kreis, der wie ein guter \"Shark Tank\" funktioniert, deine Röstung anderen Röstereien und erhalte ehrliches, konstruktives Feedback.\u003c\/p\u003e\n\u003ch2\u003eKursfakten\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eUhrzeiten:\u003c\/strong\u003e 13.30 – 17.00 Uhr\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKursleitung:\u003c\/strong\u003e Philipp Schallberger und Nadja Schwarz\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKurssprache:\u003c\/strong\u003e Deutsch\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKurskosten:\u003c\/strong\u003e 150 CHF\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVorkenntnisse:\u003c\/strong\u003e Die Teilnehmenden rösten und verkaufen ihre Kaffees bereits. Sie haben einen eigenen Röststil und wissen, was sie mögen. Sie sind offen für konstruktives Feedback und bereit, Anderen ebenso Rückmeldungen zu geben.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eZielgruppe:\u003c\/strong\u003e Kaffeeröster:innen, die nicht mehr ganz am Anfang ihrer Karriere stehen, bis hin zu erfahrenen Profis, die ihre Kaffees in einem sicheren Setting zur Diskussion stellen möchten\u003c\/p\u003e\n\u003ch2\u003eUnd so funktioniert's\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eIn diesem dreieinhalbstündigen Austausch legen alle ihre Karten auf den Tisch.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eAlle Teilnehmenden bringen eine eigene Röstung mit.\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eGemeinsam verkosten wir die Kaffees im Cupping und geben direktes Feedback zum Geschmack und zum Röstansatz.\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eNadja und Philipp ordnen die Kaffees sensorisch und technisch ein und besprechen die Röstansätze von Kaffees aus der eigenen Rösterei.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eAblauf\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eMaximal 10 Teilnehmende\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eHöchstens zwei Teilnehmende pro Rösterei\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eJede Person bringt einen Kaffee mit\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003ePro Person und Kaffee stehen 15 Minuten zur Verfügung\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eGemeinsames Cupping und Diskussion\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eVorstellung des Röstprofils durch die Rösterei\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eWarum dieses Format?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eWeil es kaum Austausch unter Branchenkollegen gibt, der fachlich fundiert, ruhig und in einem sicheren Umfeld stattfindet.\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eWeil viele Röstereien unsicher sind, ob ein Kaffee richtig geröstet ist, welches Potenzial noch vorhanden wäre und ob der Rohkaffee wirklich zum Zweck passt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eWas nehme ich mit?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eKonstruktives Feedback von Branchenkollegen\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eMehr Sicherheit im eigenen Röstansatz\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eNeue Perspektiven und Röstphilosophien\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eAustausch und Netzwerk innerhalb der Branche\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eWas bringe ich mit?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003eCupping Erfahrung - alle Kaffees werden als Cupping aufgegossen\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eLust auf Austausch\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003eOffenheit, Kritikfähigkeit und Bereitschaft, ehrliches Feedback zu geben\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eKursleitung\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNadja Schwarz\u003c\/strong\u003e ist zertifizierte Q-Graderin Arabica und Robusta sowie erfolgreiche Absolventin des WSET 3 im Bereich Wein. Nadja bringt einen beeindruckenden sensorischen Rucksack mit und kommuniziert Geschmack gekonnt und präzise. Erlernt hat sie ihr Handwerk in einem Rohkaffeelabor, wo sie noch heute als Freelancerin tätig ist. Als Projektleiterin bei Public History Food widmete sich die diplomierte Hotellière der Stärkung der regionalen Kulinarik und koordinierte Projekte im Bereich der alpinen Produkte- und Biodiversität. Nadja macht es Freude, Kaffee für alle zugänglich zu machen - mit Witz, Präzision und einer Bodenhaftung, die es in der Genussbranche nur selten gibt.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePhilipp Schallberger\u003c\/strong\u003e ist Co-Geschäftsführer der Kaffeemacher. Er leitet die Rösterei und ist verantwortlich für den Rohkaffee-Einkauf und die Projekte im Kaffee-Ursprung. Er war Q-Arabica Grader und jurierte während mehreren Jahren Barista-Weltmeisterschaften. Die Erfahrung aus Stiftungsarbeit für Kleinproduzenten und in der Forschung und Entwicklung einer grossen Rösterei gibt Philipp auch als Berater weiter. Er führt den Kaffeemacher Podcast Coffea, gründete den ersten Schweizer Bio-Haferdrink \"Gutsch\" mit und wenn er keinen Kaffee machen würde, dann wäre es wohl Wein.\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\/roestkurse.oembed","provider":"Kaffeemacher","version":"1.0","type":"link"}