Ice production

In our seminars with one of the best and most respected baristas in Germany, we focus on the perfect interplay of the "four M's": blend, grinder, machine, man.

It's all in the mix

The beans for espressos are conventional coffee beans, but they are roasted longer and therefore darker. As a result, the bean loses more caffeine and acidity than when roasting lighter filter coffee. Traditional espresso roasts are usually blends, finely balanced mixtures of fine Arabica and slightly bitter Robusta beans.

The mill rattles (not)

The grinder is one of the most important tools for high espresso quality and is often underestimated. Espresso grinders that grind each portion freshly into the portafilter are definitely the best, as the aromatic substances and carbon dioxide from the ground coffee evaporate after just a few minutes. The grinder must not only grind the beans particularly finely but also homogeneously - if this is not the case, the coarser particles are not optimally dissolved and bitter substances get into the espresso.

The heart of a barista

The espresso machine ensures a constant temperature and constant pressure. Dual-boiler espresso machines are particularly good at this task, as they have two separate boilers for coffee and steam production and therefore provide constant temperatures for water and steam. 

The most important ingredient: love

When preparing espresso, every movement and every tool is of the utmost importance. The manual pressing of the ground coffee in the portafilter, known as tamping, is an important factor. It serves to compact the ground coffee in the portafilter and create an even surface, ultimately ensuring a homogeneous aroma.

In our seminar, you will learn how to prepare the essence of coffee and also how to create works of art with frothed milk.