Home Barista Master of Extraction

In 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.

Home Barista Master of Extraction - Workshop Facts

Times: 9.00 – approx. 4.00 PM

Includes: Lunch, course materials and diploma

Instructors: Michel Indelicato / Nadja Schwarz

Course Language: German

Prerequisites: Barista Level 1 and/or Home Barista from Kaffeemacher:innen

Target Group: experienced and ambitious baristas who want to deepen their knowledge even further

Home Barista Master of Extraction - Workshop Description

We 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?

We focus on and dive deep into the following three topics:

Puck Preparation

Success 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.

Extraction Time and Beverage Ratio

The 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.

Pressure, Temperature and Water

Using 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.

Home Barista Master of Extraction - Workshop Goals

In-depth understanding of espresso extraction
Participants sharpen their understanding of various variables in espresso extraction and can sensorily explain their effects on taste.

Refine practical skills
Through practical experiments and tastings, participants will develop an even deeper understanding of individual parameters.

Knowledge sharing and networking
The workshop serves as a platform for coffee enthusiasts and professionals to share their knowledge, discuss challenges, and learn from one another.

Sensory development
Participants sharpen their sensory skills and can recognize the subtle nuances in different espressos.

Puck Preparation
Over the course of the day, your own technique is refined and optimized.

What prior knowledge do I need for the workshop?

Completion 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.

Home Barista Master of Extraction - Bring Your Own Equipment

You'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.
We'll check the offset setting (temperature setting) of your portafilter machine during this course and adjust it if possible.

For 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.

Home Barista Master of Extraction - Workshop Leadership

Michel 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.

Nadja 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.