Filter Coffee Course Level 1 - Introduction

In 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.

Filter Coffee Level 1 - Course Details

Time: 6:00 PM – 9:00 PM

Includes: Course materials and certificate

Instructor: David Wistorf

Course language: German

Prerequisites: None in particular

Target audience: Filter coffee beginners, baristas who have only worked with espresso machines until now, connoisseurs

Filter Coffee Level 1 - Course Description

The "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.

Filter 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.

The 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.

Filter Coffee Level 1 - Instructor

David 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.