Home Barista Online Course - E-Learning Platform

Great espresso and cappuccino shouldn't be left to chance! That was our goal when designing the Home Barista Online Course.

• 30 video modules recorded at our academy in Basel.
• Over 2.5 hours of video material in total.
• Additional documents in the form of slides and texts as supplementary and in-depth material.
• Applicable to various espresso machines for home users.
• Permanent access to the videos, documents, and the community area via our course interface - in your browser or in the app.
• For further information, we recommend taking a quick look at the video below.

After 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.

Why do we offer the Home Barista Online Course and our community?

Our in-person Home Barista courses in Dinslaken and Basel 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.

We 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.

You 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.

In addition, there is a community area for the course: you can ask questions, exchange ideas with other students, and share experiences regarding espresso, grinders, and machines.

Course contents at a glance

• 1. Welcome and what I want to teach you in this course
• 1.1 Overview of lessons
• 2. Setting up your Home Barista set
• 2.1 Basic setup & infrastructure
• 2.2 Before we begin: Considerations for the coffee grinder
• 2.3 Why we work with a double portafilter basket in this course
• 2.4 What is the right water
• 2.5 What information do coffee bags give us
• 2.6 Espresso – Quick run-through with all important steps
• 3.0 Preparing espresso
• 3.1 Why do we work with extraction times of +/- 25 seconds?
• 3.2 Grinding, wiping out, tamping
• 3.3 Inserting, brewing, measuring
• 3.4 Espresso runs too fast – what to do?
• 3.5 Espresso runs too slow – what to do?
• 3.6 Excursus: How do we taste espresso?
• 3.7 Extraction errors – channeling – under- and over-extraction
• 3.8 Excursus: Single-boiler, heat exchanger, machine types
• 4.0 Steaming milk
• 4.1 Steaming milk introduction
• 4.2 Steaming with water and milk
• 4.3 Errors in milk steaming
• 5.0 Latte Art
• 5.1 Procedure for preparing cappuccino
• 5.2 Milk pitcher selection
• 5.3 Starting to pour – pattern: dot
• 5.4 Pattern: heart
• 5.5 Pattern: tulip
• 5.6 Pattern: rosetta
• 5.7 Pattern: combinations
• 5.8 Latte art errors
• 6.0 Drink definition
• 6.1 Doppio, Ristretto, Americano and Café Crème
• 6.2 Espresso-based milk drinks (I)
• 6.3 Voluminous milk drinks (II)
• 6.4 Excursus: Strength and TDS
• 7.0 Cleaning
• 7.1 Cleaning the espresso machine
• 7.2 Cleaning the coffee grinder
  

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