Duration: 2 hrs 45 min

Course Content: In this compact course, you'll learn how to prepare delicious espresso and cappuccino at home. We'll go through the steps for espresso preparation, adjust grinders together, and steam milk.

Who is this course suitable for? For coffee enthusiasts looking for the perfect introduction to portafilter machines and ambitious home baristas.

Duration: one course day, 9.00 - 16.00

Course content: In this one-day course, you will learn how to prepare a delicious espresso and cappuccino at home. We'll go through the steps for espresso preparation, adjust grinders together and steam milk. Feel free to bring your own machines and grinders.

Who is this course suitable for? For coffee enthusiasts looking for the perfect introduction to portafilter machines and ambitious home baristas.

In this course, participants will dial in a variety of coffees and define the perfect recipe for each one. Using either our Home Barista machines or your own, the brewing recipe will be analyzed in all its components. We will also perfect milk steaming together and tackle complex latte art designs. Solid prior knowledge of brewing recipes and grinder adjustments is required for this course.

Der perfekte Kurs für den Einstieg in das Barista Handwerk aus gastronomischer Sicht.Ziel ist es, die Grundlagen der Kaffeezubereitung und die Bedienung von Gastro-Maschinen und Mühlen kennenzulernen. Wir besprechen die Organisation des Arbeitsplatzes und lernen gemeinsam das Milchschäumen. Der Kurs wird ausschliesslich an unseren Gastro-Siebträgermaschinen durchgeführt.

This intensive and advanced gastro barista course is all about gaining more routine in your daily barista work. The goal is to equip participants with the skills needed for everyday gastronomy work in topics such as grinder adjustment, milk frothing, and beverage preparation. Additionally, we deepen personal sensory skills and learn that every coffee needs its own personal recipe. The course is exclusively conducted on gastro group head espresso machines.

Times: 9:00 – 17:00

Dates: Wednesday, February 17 - Friday, February 19, 2027

Course Location: Coffee Maker Academy, Basel

Included: Lunch and beverages

Course Instructors: Michel Indelicato, Andrea Perin and Michael Rieker

Course Language: German

Prerequisites: None

Who is this course for: for anyone who has already purchased an espresso machine and wants to make significant progress

Bei diesem Workshop für Profis vertiefen wir drei spannende Komponenten einer Kaffee-Extraktion und arbeiten ausgiebig mit Druckprofilen. Das intensive Format ist ein Advanced Workshop und richtet sich an Kaffee-Nerds, die gemeinsam mit uns einen Tag lang Espresso brühen möchten. Anhand der gewählten Parameter analysieren wir die Extraktionszeit sowie das Getränkeverhältnis und tauschen uns aktiv über unsere Erfahrungen aus.

Using either your own espresso machine or one provided by us, the course participants will learn how to perfectly adjust the coffee grinder, achieve the perfect beverage ratio, and extract delicious espresso. The course also includes an introduction to milk steaming and latte art on a cappuccino, as well as making an Americano. Additionally, we focus on personal sensory analysis, enabling you to evaluate your espresso independently. The practical sessions are complemented by various theory segments, such as coffee cultivation.

Mit diesem Kurs beginnen die ersten Schritte eines jeden Röstenden. Der Kurs Rösten Niveau 1 führt den Neueinsteiger:in in das Handwerk des Röstens ein. Es werden Grundlagen vermittelt, wie ein Röstmaschine funktioniert, bedient wird und köstlicher Kaffee geröstet werden kann.

If you're comfortable pulling espresso, have already completed the Home Barista course, and especially want to practice latte art, then this course is ideal for you. We'll steam milk together with whatever the steam wand can produce, either on the espresso machine you bring along or on our equipment. You can also use the course to test different machines for home use with us. We work exclusively with Home Barista machines.

In our one-day introductory sensory course, we explore the various flavor nuances of coffee. At the same time, we push the boundaries of our own perception and discover how we actually taste. In a mix of theory and plenty of practice, we taste coffees from around the world, learn about different qualities and flavor nuances, and learn to recognize when a coffee is good, better, or top-notch.

Kaffee macht noch mehr Freude, wenn wir verstehen, warum dieser so schmeckt. Welche Rückschlüsse können wir durch die Analyse des Rohkaffees und des Geschmacks auf die Qualität und dessen Herkunft ziehen? In diesem 2-Tageskurs arbeiten wir uns über die Kaffee-Tasse zum Kaffee-Ursprung vor.

In diesem Kurs geben wir euch eine Einführung in die grundlegenden Techniken und das benötigte Zubehör zum Brühen von Kaffee. Er stellt verschiedene Brühmethoden vor (V60 und Aeropress) und erläutert die Grundlagen der Benutzung.

In diesem Kurs steigen wir tief ein in die Grundlagen der Extraktion. Wir arbeiten mit verschiedenen Brühmethoden und probieren diverse Parameter einer Extraktion aus und ordnen diese sensorisch ein. Viele der Erkenntnisse lassen sich auf alle anderen Brühmethoden (Espresso, Vollautomat) anwenden. Eine perfekte Brühung gelingt durch das Zusammenspiel zwischen Kaffee in Partikelform (gemahlen), Wasser(qualität), Temperatur, Turbulenzen (Verwirbelung), Druck und Kontaktzeit (zwischen Wasser und Kaffee). Darum dreht sich der Kurs.

Dreimal pro Jahr laden wir euch zu einer Degustation unserer neuen Kaffees in die Rösterei im Gundeldinger Quartier in Basel ein.

Over three days, we'll share everything we know about coffee roasting with you. How we source coffee, which green coffees are suitable for which purpose, how we develop roasting profiles, and how we put together a coffee selection. In short workshops, we'll give you inputs and you'll work freely at the roaster, just like in our roastery. Three days of immersion and full throttle with Nadja, Sofia, and Philipp.

Your DeLonghi Dedica can do much more than you think: In this online course, Felix, German Barista Champion 2024, and Andrea, Head of the Basel Academy, show you how to make really good coffee with your Dedica - step by step, practical, with videos, plenty of knowledge, and at your own pace.

Gravel ride with Max Riese on September 22, starting at 5:30 PM at Café Sommer. Followed by a tasting of decaffeinated specialty coffees at the Coffee Academy Basel.