{"product_id":"masterofextraction","title":"Home Barista - Master of Extraction - Workshop","description":"\u003ch1 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop Facts\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTimes:\u003c\/strong\u003e\u003cspan\u003e 9.00 – approx. 4.00 PM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003cspan\u003e Lunch, course materials and diploma\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructors:\u003c\/strong\u003e\u003cspan\u003e Michel Indelicato \/ Nadja Schwarz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCourse Language:\u003c\/strong\u003e\u003cspan\u003e German\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e\u003cspan\u003e Barista Level 1 and\/or Home Barista from Kaffeemacher:innen\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTarget Group: \u003c\/strong\u003eexperienced and ambitious baristas who want to deepen their knowledge even further\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop Description\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe 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?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe focus on and dive deep into the following three topics:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003ePuck Preparation\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSuccess 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eExtraction Time and Beverage Ratio\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003ePressure, Temperature and Water\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUsing 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHome Barista Master of Extraction - Workshop Goals\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIn-depth understanding of espresso extraction\u003c\/span\u003e\u003cbr\u003eParticipants sharpen their understanding of various variables in espresso extraction and can sensorily explain their effects on taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRefine practical skills\u003c\/span\u003e\u003cbr\u003eThrough practical experiments and tastings, participants will develop an even deeper understanding of individual parameters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKnowledge sharing and networking\u003c\/span\u003e\u003cbr\u003eThe workshop serves as a platform for coffee enthusiasts and professionals to share their knowledge, discuss challenges, and learn from one another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSensory development\u003c\/span\u003e\u003cbr\u003eParticipants sharpen their sensory skills and can recognize the subtle nuances in different espressos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePuck Preparation\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eOver the course of the day, your own technique is refined and optimized.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat prior knowledge do I need for the workshop?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCompletion 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003eHome Barista Master of Extraction - Bring Your Own Equipment\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eYou'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.\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe'll check the offset setting (temperature setting) of your portafilter machine during this course and adjust it if possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eFor 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHome Barista Master of Extraction\u003c\/span\u003e\u003cspan\u003e - Workshop Leadership\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMichel 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNadja 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher-Akademie","offers":[{"title":"Default Title","offer_id":41229011615842,"sku":null,"price":375.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Home_Barista_Master_of_Extraction.jpg?v=1718181629","url":"https:\/\/kaffaemacher.com\/en\/products\/masterofextraction","provider":"Kaffeemacher","version":"1.0","type":"link"}