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Online course · Roast Rebels Academy

Great Coffee at Home

Everything that decides how your coffee tastes, from the farm to your cup, and how to get a good one on purpose: by hand, on espresso and with milk. Thorough without being intimidating.
One payment · lifetime access · taught by Sierra Yeo and Ingo Albrecht
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7 h 15 min

of video, filmed in our Zurich atelier

65 lessons

most of them under ten minutes

13 chapters

from the bean to the milk jug

7 languages

subtitles on every lesson

5 recipes

printable cards to keep by your brewer

Yours to keep

lifetime access, on any device

Subtitles

English · Deutsch · Français · Italiano · Español · 中文 · 日本語

See it before you buy

Three moments from the course: the classic milk drinks side by side, a live espresso dial-in and one recipe from start to finish.

Milk Drinks,
from Macchiato to Latte

Six drinks built side by side, and the foam that tells them apart.

Dialing in an Espresso, Together

Sierra coaches Ingo from the first shot to a balanced one.

The 5-pour V60

A full recipe,
start to finish.

After the course you can

Read a bag of coffee

Origin, process, altitude, roast date: know roughly how it will taste before you open it.

Find a recipe yourself

Use the dial-in loop on any brewer instead of copying numbers that stop working with the next bag.

Pull and fix a shot

Read what the espresso is telling you, and know which one thing to change next.

Steam milk properly

Silky texture, the classic drinks told apart, and your first latte art heart.

Keep it good

Store coffee so it stays fresh, and keep grinder, machine and brewers clean.

who is teaching

Ingo and Sierra

One of us roasts, one of us works the bar. Three chapters end with Sierra coaching Ingo live, mistakes and adjustments included, so you see how a cup actually gets better.

Ingo Albrecht

Co-founder Roast Rebels · SCA-certified Roaster
Ingo has been teaching coffee since he co-founded Roast Rebels in 2016: hands-on roasting courses in the Zurich atelier, live webinars and online masterclasses for beginners as well as professionals.
In this course he takes you through origin, processing and roasting.

Sierra Yeo

Professional Barista · UK and Swiss Brewers Cup Champion · Q-Grader
Twelve years behind the bar, in the UK and now in Switzerland, and the Brewers Cup won in both countries. Sierra explains the fundamentals, gives you recipes that work and shares what she has learned behind the bar: by hand, on espresso and with milk.
CURRICULUM

13 chapters, from the farm to your cup

65 lessons · 7 h 15 min · videos can be re-watched at any time

This is probably for you

You have a grinder, a brewer, maybe an espresso machine. Some days the coffee is excellent. Most days it is fine. You are not sure what the difference was.

You have read the free guides. They tell you to use 18 grams and grind finer if it tastes sour. They do not tell you why, so the moment something changes, a new bag or a new roast, you are guessing again.

You are not trying to become a professional. You want to understand your own kitchen well enough to get a good cup on purpose rather than by accident.

Probably not for you if

You are working towards a professional certification. We go deep, but we spend no time on things you cannot do at home.

Enroll

One payment, yours to keep

Watch it in order or jump to the chapter you need today. Come back to a recipe or a technique whenever the coffee changes.

€149

One-time payment, incl. VAT where applicable

  • 65 video lessons, 7 h 15 min
  • Printable recipe cards for all five brewing recipes
  • Subtitles in seven languages
  • Lifetime access, on desktop, tablet and phone
  • A final challenge to put it all into practice

FAQ

Before you ask

Do I need special equipment?

No. The course is built around what people actually have at home. With a grinder and one way to brew you can follow almost all of it; only the espresso chapters assume an espresso machine. The equipment lessons cover upgrades, including what is not worth buying.

I do not have an espresso machine. Is it still worth it?

Yes. About five hours of the course need nothing more than a grinder and a brewer: the coffee itself, roasting, the foundations, brewing by hand, the recipes, storage and cleaning. The espresso and milk chapters are there when you are ready.

Is this for beginners?

It starts at the beginning and assumes nothing. But it does not stay there: by the foundations chapter you are working with ratios and extraction, and by the espresso chapters you are dialing in a shot.

How is this different from free videos on YouTube?

It is one structured path instead of pieces from different people with different recipes. Every recommendation comes with the reason behind it, so you can adjust when the coffee changes. And you see real dial-in sessions, not only the finished cup.

How long do I have access?

For as long as the course exists. Watch at your own pace, as often as you like, on desktop, tablet or phone.

Can I get a refund?

Yes. If the course is not for you, you can withdraw within 14 days of purchase and get a full refund. Just write to team@roastrebels.com.

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