You bought good coffee. Now get everything out of it.

A complete course on making coffee at home — from where flavour actually comes from to dialling in your espresso. Thorough without being intimidating.
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Limited launch offer!

Join the list and two things happen. You get our one-page cheat sheet right away. And when the course opens, we send you a voucher code for €99 instead of €129.

Signing up commits you to nothing. You get the cheat sheet, you hear first when the course opens, and you get the voucher code. Whether you use it is up to you. Unsubscribe whenever you like.

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, 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.

That is the course.

Eight modules, start to finish

The course follows the coffee: where it comes from, what the roaster does to it, and then — module by module — what you do to it.

Coffee, from Seed to Cup

The whole journey from a fruit on a farm to the cup in your kitchen, and what specialty coffee actually means once you strip the snobbery out of it.

Where the Taste Begins

Species and varieties, origin, processing, altitude. By the end you can read a bag of coffee and know roughly what to expect before you open it.

How Roasting Shapes the Cup

What heat does to a bean, how a roasting machine works, and how to read roast colour and roast date — including why coffee is not simply better when fresher.

The Foundations of Every Good Cup

The six variables behind every cup: grind, dose, water, ratio, time, temperature. Then the loop baristas use to find a recipe — and how to taste what went wrong.

Brewing by Hand

Pour-over, French press, AeroPress and the filter machine on your counter. A reliable starting recipe for each, and how to adjust when the coffee changes.

Espresso at Home

What your machine is doing, which variables matter and how they pull against each other. Then a shot dialled in from start to finish, out loud.

Milk and Drinks Beyond the Shot

Steaming and texturing milk properly rather than approximately. How cappuccino, flat white and latte actually differ. Plant milks, and a relaxed first look at latte art.

Storage, Equipment and Next Steps

Keeping coffee good once it is open, keeping your gear clean, and a sensible home setup at three budgets — with a clear view of what is worth spending on.

Brewing Guides and Recipes

Various Bring recipes from Swiss and UK Brewers Cup Champion and Barista Sierra Yeo. Videos and PDF downloads to start trying at home.

What you get

  • 5h of video across eight modules
  • 40+ lessons, each short enough to watch before work
  • 7 subtitle languages: EN, DE, FR, IT, ES, ZH, JA
  • ∞ your pace — start when you like, repeat what you want

Launch offer

Subscribe now to get the chance to order it at 99€ instead of 129€

Free Add-On

Get a complimentary cheat-cheat for better coffee. No matter if you book the course or not.

Who is teaching

Ingo Albrecht
Co-founder of Roast Rebels and an SCA-certified roaster. Since 2016 we have been selling roasting machines, green coffee and the equipment around it — which means a decade of answering the same questions from people setting up at home. Ingo takes you through origin, processing and roasting.
sierra yeo
Sierra Yeo has spent twelve years behind the bar, in London and now in Switzerland, and competes in coffee championships where she won Brewers Cup in Switzerland and the UK. She is also a coffee Q-Grader. Sierra takes you through the practical half: the variables, brewing by hand, espresso and milk.

Limited launch offer!

Join the list and two things happen. You get our one-page cheat sheet right away. And when the course opens, we send you a voucher code for €99 instead of €129.

Signing up commits you to nothing. You get the cheat sheet, you hear first when the course opens, and you get the voucher code. Whether you use it is up to you. Unsubscribe whenever you like.

Frequently asked questions

Do I need special equipment?

No. The course is built around what people actually have at home. If you have a grinder and one way to brew, you can follow all of it except the espresso module. The last module covers upgrades — including what is not worth buying.

Is this for beginners?

It starts at the beginning and does not assume anything. But it does not stay there: halfway through you are working with ratios and extraction, and later you are dialling in espresso.

Is the course in English?

The lessons are in English, with subtitles in seven languages (EN, DE, FR, IT, ES, JA, ZH). Recipes and written material are in English.

When exactly does it open?

End of October or the first days of November. The list hears first, and we will tell you the date as soon as it is fixed rather than guessing at it now.

How does the voucher code work?

We email it to you when the course goes live. You enter it at checkout and the price drops from €129 to €99. It goes out to the list only, so the sign-up above is the way to get it. You do not need to do anything until then.

Do I have to buy anything?

No. Signing up is not an order and not a reservation. If the course turns out not to be for you, the cheat sheet is still yours.
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