Home Barista online course - e-learning platform

Good espresso and cappuccino should no longer be a matter of chance! That was our goal when designing the Home Barista Online Course.

• 30 video units recorded in our academy in Basel.
• A total of more than 2.5 hours of video material.
• Additional materials in the form of slides and texts as supplementary and in-depth material.
• Applicable to various espresso machines for home users.
• Permanent access to the videos, materials, and community area via our course platform - in the browser or in the app.
• for further information, we recommend you watch the video below briefly

After purchase, you will receive all information by email on how to activate your access in Tevello. There you will find the course, all materials, and the community area bundled in one place.

Why do we have the Home Barista Online Course and our community?

Our in-person Home Barista courses in Dinslaken and Basel are a highlight for many. You come with your own espresso machines or use one of ours, and we fine-tune the devices together to get the most out of them.

We have incorporated the experiences from these many years of course practice into the Home Barista Online Course. You get many short, concise lessons that guide you step-by-step through the most important topics so that you can safely operate your espresso machine in everyday life.

You can access the course at any time - in the browser or on the go with the Tevello app. You have permanent access to all video units and documents and can continue exactly where you left off.

Additionally, there is a community area for the course: There you can ask questions, exchange ideas with other course participants, and share experiences about espresso, grinders, and machines.

Course contents at a glance

• 1. Welcome and what I want to teach you in this course
• 1.1 Overview of lessons
• 2. Setting up your Home Barista Kit
• 2.1 Basic setting & infrastructure
• 2.2 Before we begin: Considerations on the coffee grinder
• 2.3 Why we work with a double portafilter in this course
• 2.4 What is the right water
• 2.5 What information do coffee packages give us
• 2.6 Espresso – Quick run-through with all important steps
• 3.0 Preparing Espresso
• 3.1 Why do we work with extraction times of +/- 25 seconds?
• 3.2 Grinding, wiping, tamping
• 3.3 Locking in, brewing, measuring
• 3.4 Espresso runs too fast – what to do?
• 3.5 Espresso runs too slow – what to do?
• 3.6 Excursion: How do we taste espresso?
• 3.7 Extraction errors – channeling – under- and over-extraction
• 3.8 Excursion: Single boiler, dual boiler, machine types
• 4.0 Steaming Milk
• 4.1 Steaming Milk Introduction
• 4.2 Steaming with water and milk
• 4.3 Errors in milk steaming
• 5.0 Latte Art
• 5.1 Preparing a cappuccino
• 5.2 Milk pitcher selection
• 5.3 Starting to pour – Pattern: Dot
• 5.4 Pattern: Heart
• 5.5 Pattern: Tulip
• 5.6 Pattern: Rosetta
• 5.7 Patterns: Combinations
• 5.8 Latte Art errors
• 6.0 Drink Definition
• 6.1 Doppio, Ristretto, Americano and Café Crème
• 6.2 Espresso-based milk drinks (I)
• 6.3 Voluminous milk drinks (II)
• 6.4 Excursion: Strength and TDS
• 7.0 Cleaning
• 7.1 Cleaning the espresso machine
• 7.2 Cleaning the coffee grinder
  

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