Home Barista Summer School
Three days, one topic: espresso in all its facets. The Home Barista Summer & 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.
Course Details
Schedule
| Time | Day 1 — Monday | Day 2 — Tuesday | Day 3 — Wednesday |
|---|---|---|---|
| 09:00–10:30 | Basic Taste (aroma, flavour, acidity, sweetness, bitterness) | From fruit to cup | Particle distribution, power consumption, our experiences |
| 11:00–12:30 | Espresso old/new & light/dark adjustment | Cupping: processings & around the world | Water and extraction |
| 12:30–13:30 | Lunch | Lunch | Lunch |
| 13:30–15:00 | Breaking down and explaining recipes | Puck preparation: WDT and leveling tools | Pressure and flow profiles |
| 15:30–17:00 | Steaming milk, brown canvas, pouring hearts | How do I extract an unknown coffee? | Advanced latte art |
| Evening | BBQ or raclette evening |
Course Content in Detail
First Course Day — Monday
Basic Taste — Aroma, flavour, acidity, sweetness, bitterness
What 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.
Espresso old/new and light/dark adjustment
Everything 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.
Breaking down and explaining recipes
We 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.
Steaming milk — full focus on milk foam, contrast, and hearts
With 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.
Second Course Day — Tuesday
From fruit to cup
What 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.
Cupping around the world
We dive deep into the cupping protocol and taste our way through different processing methods from all over the world.
Puck preparation — using WDT and leveling tools correctly
More 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.
How do I extract a coffee I don't yet know?
We 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.
End of the day: shared BBQ or raclette evening
Third Course Day — Wednesday
Equipment and power consumption
What 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.
Water and extraction
Does 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.
Pressure and flow profiles
How 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.
Latte art — hearts, tulips, rosettas
Steaming 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.
Who is the course for?
The 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.
Course Instructors
Michel Indelicato
Head 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.
Nadja Schwarz
Q-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.
Michael Rieker
German 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.
Andrea Perin
Andrea 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.
Unsere beliebtesten Kaffees
Garantierte Herkunft
Wir wissen exakt wo unser Kaffee herkommt und wann dieser wo geröstet wurde.
Persönliche Beratung
Wir sind bei Fragen und Problemen als Ansprechpartner für dich da.
Schneller Versand
Lieferung aus Deutschland oder der Schweiz