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Simply select the \"Open Gift Voucher\" option from the date drop-down menu above, and the recipient can book a date that works for them.\u003c\/p\u003e","brand":"Brü Specialty Coffee","offers":[{"title":"Default Title","offer_id":57427425984843,"sku":null,"price":190.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/8363\/0667\/files\/803FE4D4-42F7-479A-9FBF-DA8B8F0E1ED4_1_105_c.jpg?v=1772638874"},{"product_id":"home-brewing-course","title":"Home Brewing Course","description":"\u003ch4\u003eThe Science of Precision Pour-Overs\u003c\/h4\u003e\n\u003ch4\u003eMaster the Variables of Manual Brewing\u003c\/h4\u003e\n\u003cp\u003eManual filter coffee is the ultimate test of a barista's precision. Without the intense pressure of an espresso machine, gravity and water chemistry dictate the extraction. At BRÜ Specialty Coffee, we approach filter brewing as a meticulous engineering process, where flow rate, grind distribution, and brewer geometry determine whether a cup is perfectly balanced or flat.\u003c\/p\u003e\n\u003cp\u003eIn this hands-on, 3-hour workshop in Basel, you will learn the mechanics behind the perfect pour-over. We will dive deep into different brewing philosophies by testing and comparing the industry's top manual brewers: the classic \u003cb\u003eHario V60\u003c\/b\u003e, the versatile \u003cb\u003eOrigami Dripper\u003c\/b\u003e, and the cutting-edge \u003cb\u003eSibarist Brewing System\u003c\/b\u003e.\u003c\/p\u003e\n\u003ch4\u003eWhat You Will Learn\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBrewer Geometry \u0026amp; Filtration:\u003c\/b\u003e Understand how the shape of the brewer (conical vs. flat-bottom) and the paper filter structure (especially the ultra-fast Sibarist filters) completely alter bypass, flow rate, and flavor clarity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Physics of the Pour:\u003c\/b\u003e Master gooseneck kettle control. You will learn the science behind the \"bloom,\" agitation strategies, and how to structure pulse pours to extract the sweetest notes from light-roasted coffee.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eWater Chemistry \u0026amp; Grind Size:\u003c\/b\u003e Filter coffee is 98% water. Learn why water temperature and mineral content matter, and how to perfectly calibrate your grinder for manual brewing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRecipe Engineering:\u003c\/b\u003e Step-by-step guidance on how to build and adapt a brew recipe for highly complex, single-origin specialty coffees (featuring exclusive lots from Dabov).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCourse Details at a Glance\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eLocation:\u003c\/b\u003e BRÜ Flagship, Basel City Centre (Grenzacherstrasse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDuration:\u003c\/b\u003e 3 Hours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePrice:\u003c\/b\u003e CHF 210.00\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eClass Size:\u003c\/b\u003e Strictly limited to 6 participants to ensure highly personalized, hands-on coaching.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eIncluded:\u003c\/b\u003e Unlimited brewing practice, premium single-origin coffee tastings, a 200g bag of BRÜ filter roast to take home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\nBooking \u0026amp; Scheduling\u003c\/h4\u003e\n\u003cp\u003eWhen you purchase this course, you are securing your spot! Because we keep our classes small to ensure high-quality, hands-on coaching, we schedule our sessions dynamically. After your purchase, the BRÜ team will contact you directly to provide our upcoming available dates and coordinate a time that works perfectly for everyone.\u003c\/p\u003e\n\u003ch4\u003eFrequently Asked Questions\u003c\/h4\u003e\n\u003cp\u003e\u003cb\u003eDo I need any prior brewing experience?\u003c\/b\u003e None at all! This filter coffee class in Basel is perfect for complete beginners looking to upgrade their morning routine, as well as experienced home brewers wanting to refine their technique and explore advanced tools like the Sibarist system.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhich brewing methods will we actually use?\u003c\/b\u003e We focus on the most respected manual brewers in the specialty coffee industry. You will get hands-on practice with the Hario V60, the Origami Dripper, and the advanced Sibarist Brewing System to see how each extracts coffee differently.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eShould I buy equipment before taking the course?\u003c\/b\u003e We recommend taking the course first! Since you will get to test different brewers (V60, Origami, Sibarist), you will be able to make an educated decision on which home brewing setup best fits your personal taste and workflow. We also sell all the gear used in the course.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn which languages is the filter workshop held?\u003c\/b\u003e Our founders conduct all specialty coffee training sessions in both English and German.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCan I buy this brewing workshop as a gift?\u003c\/b\u003e Absolutely. Just select the \"Open Gift Voucher\" option from the date drop-down menu above, allowing the recipient to choose a course date that fits their schedule.\u003c\/p\u003e","brand":"Brü Specialty Coffee","offers":[{"title":"Default Title","offer_id":57427433783627,"sku":null,"price":210.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/8363\/0667\/files\/63FCC71F-C996-4862-89F9-3A184936BF67_1_105_c.jpg?v=1772117518"},{"product_id":"coffee-cupping-sensory","title":"FREE Coffee Cupping \u0026 Sensory","description":"\u003ch4\u003eCalibrate Your Palate Like a Professional\u003c\/h4\u003e\n\u003cp\u003eTo an engineer, data is everything. In the specialty coffee industry, \"cupping\" is how we gather data on flavor. It is the universal, standardized method used by roasters, green coffee buyers, and Q-Graders to objectively blind-taste, evaluate, and score coffees from around the world.\u003c\/p\u003e\n\u003cp\u003eWe are opening up our tasting lab to the Basel community. In this free, guided sensory session, you will learn how to taste coffee like a professional. We will strip away the espresso machines and milk, isolating the pure agricultural product to explore how geography, terroir, and post-harvest engineering (processing) dictate exactly what ends up in your cup.\u003c\/p\u003e\n\u003ch4\u003eWhat You Will Experience\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Universal Cupping Protocol:\u003c\/b\u003e Learn the official SCA (Specialty Coffee Association) methodology for breaking the crust, skimming, and slurping to maximize flavor perception.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eOrigin \u0026amp; Terroir:\u003c\/b\u003e Taste coffees side-by-side to identify the distinct flavor profiles of different growing regions—from the bright, tea-like florals of Ethiopia to the heavy, chocolatey bodies of South America.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Impact of Processing:\u003c\/b\u003e Experience exactly how a coffee's flavor changes based on how the cherry was processed after picking (comparing crisp Washed coffees, fruity Natural processes, and complex Experimental\/Anaerobic lots).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFlavor Calibration:\u003c\/b\u003e Learn how to accurately identify acidity, sweetness, and mouthfeel, and how to map your sensory experience using the Coffee Taster’s Flavor Wheel.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSession Details at a Glance\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eLocation:\u003c\/b\u003e BRÜ Flagship, Basel City Centre (Grenzacherstrasse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDuration:\u003c\/b\u003e 1.5 Hours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePrice:\u003c\/b\u003e Free (Online Registration Required)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eGroup Size:\u003c\/b\u003e Up to 12 participants per session.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBooking \u0026amp; Scheduling:\u003c\/h4\u003e\n\u003cp\u003eRegistration for our free cupping sessions is strictly required. Because these community events are highly popular and capped at 12 participants to ensure everyone has access to the tasting bowls, we schedule them dynamically. Secure your spot by \"checking out\" with this free ticket, and the BRÜ team will contact you directly with our upcoming available dates to find one that works perfectly for you!\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch4\u003eFrequently Asked Questions\u003c\/h4\u003e\n\u003cp\u003e\u003cb\u003eWhat exactly is a \"cupping\"?\u003c\/b\u003e Cupping is a simplified brewing method where coarsely ground coffee is steeped directly in hot water in small bowls. We then use special cupping spoons to \"slurp\" the coffee. The slurping aerates the liquid, spreading it across your entire palate and into your olfactory system so you can taste every hidden note.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDo I need a trained palate or prior experience to join?\u003c\/b\u003e Not at all! This session is designed for everyone—from absolute beginners who just enjoy drinking coffee, to experienced home baristas looking to calibrate their palate. There are no wrong answers in a cupping room.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhy is this session free?\u003c\/b\u003e At BRÜ, we are absolute coffee geeks. We source some of the most exclusive single-origin lots in Europe (via our partners like Dabov), and we simply want to share our passion for the craft with the Basel community.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWill the coffees we taste be available for purchase?\u003c\/b\u003e Yes. If you fall in love with a specific origin or processing method during the cupping, we carry retail bags of the exact beans we taste so you can brew them at home.\u003c\/p\u003e","brand":"Brü Specialty Coffee","offers":[{"title":"Default Title","offer_id":57427551322443,"sku":null,"price":0.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/8363\/0667\/files\/WhatsAppImage2026-05-24at18.44.19.jpg?v=1779641096"},{"product_id":"latte-art-masterclass","title":"Latte Art Masterclass","description":"\u003ch4\u003eFluid Dynamics \u0026amp; Perfect Microfoam\u003c\/h4\u003e\n\u003ch4\u003eStop Guessing, Start Pouring\u003c\/h4\u003e\n\u003cp\u003eBeautiful latte art isn't magic; it is the result of perfect temperature control, milk chemistry, and fluid dynamics. At BRÜ Specialty Coffee, we approach milk texturing as a precise, replicable process.\u003c\/p\u003e\n\u003cp\u003eIn this intensive 2.5-hour, hands-on workshop in Basel, you will learn the mechanics behind competition-level latte art. Whether you want to impress guests at home or refine your skills behind a commercial bar, we will teach you how to consistently create sweet, glossy, paint-like microfoam and pour the foundational designs of specialty coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat You Will Learn\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMilk Chemistry \u0026amp; Thermodynamics:\u003c\/b\u003e Understand how heat affects lactose sweetness and milk proteins. You will learn the exact temperature ranges for perfect texture (and why overheating ruins both taste and art).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Aeration Phase:\u003c\/b\u003e Learn the precise positioning and timing required to introduce air into the milk, avoiding large, soapy bubbles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Integration Phase:\u003c\/b\u003e Master the \"vortex\" to integrate the foam and liquid, creating the glossy, wet-paint texture essential for pouring.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePouring Mechanics \u0026amp; Designs:\u003c\/b\u003e We break down the physics of pitcher angle, flow rate, and proximity to the crema. You will practice the foundational movements required to pour the Monk’s Head, the Heart, and the Tulip.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCourse Details at a Glance\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eLocation:\u003c\/b\u003e BRÜ Flagship, Basel City Centre (Grenzacherstrasse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDuration:\u003c\/b\u003e 2.5 Hours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePrice:\u003c\/b\u003e CHF 190.00\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eClass Size:\u003c\/b\u003e Strictly limited to 6 participants for maximum hands-on practice at the steam wand.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eIncluded:\u003c\/b\u003e Unlimited milk (dairy and oat) and coffee for practice, hands-on coaching.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBooking \u0026amp; Scheduling:\u003c\/h4\u003e\n\u003cp\u003eWhen you purchase this course, you are securing your spot! Because we keep our classes small to ensure high-quality, hands-on coaching, we schedule our sessions dynamically. After your purchase, the BRÜ team will contact you directly to provide our upcoming available dates and coordinate a time that works perfectly for everyone.\u003c\/p\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch4\u003eFrequently Asked Questions\u003c\/h4\u003e\n\u003cp\u003e\u003cb\u003eDo I need prior barista experience?\u003c\/b\u003e Zero experience is required! While basic espresso knowledge helps, this class focuses entirely on milk steaming and pouring technique.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWill we practice with plant-based milk?\u003c\/b\u003e Yes. Oat milk behaves differently than dairy due to its protein and fat structure. We will cover the specific texturing and aeration adjustments required to pour perfect latte art with oat milk.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn which languages is the workshop held?\u003c\/b\u003e Our founders conduct the training sessions in both English and German.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCan I buy this course as a gift?\u003c\/b\u003e Absolutely. A latte art class is our most popular gift! Simply select the \"Open Gift Voucher\" option from the date drop-down menu above, and the recipient can book a date that works for them.\u003c\/p\u003e","brand":"Brü Specialty Coffee","offers":[{"title":"Default Title","offer_id":57427607421259,"sku":null,"price":190.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/8363\/0667\/files\/CA5FE31A-CFF8-46C1-9C89-C5430DB9C803_1_105_c.jpg?v=1772639017"},{"product_id":"professional-barista-bootcamp","title":"Professional Barista Bootcamp","description":"\u003ch4\u003eThe Systems of Specialty Coffee\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003eEngineering Speed \u0026amp; Precision\u003c\/h4\u003e\n\u003cp\u003eMaking one perfect cup of coffee is an art. 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Learn how to use a refractometer to measure Total Dissolved Solids (TDS) and calculate extraction yield percentages for absolute consistency.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHigh-Volume Workflow:\u003c\/b\u003e Learn the ergonomics of a commercial bar. We cover simultaneous tasking, station management, and how to sequence multiple dockets (orders) to maximize speed without sacrificing quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eInventory \u0026amp; Margin Protection:\u003c\/b\u003e A great barista doesn't just make coffee; they protect the business. Learn First-In-First-Out (FIFO) milk management, systematic supplier rotation, and zero-waste protocols.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eStress Testing:\u003c\/b\u003e We will simulate a real-world cafe rush. 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