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Brewing Seminar - Foundation level
Purpose
Whether you are a home barista or a professional, the Brewing Foundation course will introduce you to those techniques and theory required to make the most from a range of preparation methods. From Chemex and Syphon to Clever dripper and French press. This one-day introductory course is a hands-on workshop where we examine the differences between Immersion and Percolation methods, as well as the range of available filtration methods. You will practice with the equipment of your choice to develop recipes and work techniques. Attendance of the “Introduction to Coffee” module is recommended without being mandatory. It includes practical training and an online "written" exam (30 questions with a required success rate of 60%). Successful completion of this course is worth 5 points for the SCA Coffee Diploma.
Program
• Freshness and its importance to coffee
• Extraction general rules and affecting parameters
• Water to coffee ratio
• Introduction to grind size
• Contact time of water to coffee
• Introduction to water temperature
• Brew turbulence (water stirring and when it is useful)
• Basic methods such as V60, Chemex and AeroPress.
Course type
Theoretical and practical
Language
Greek
Duration
7 hours
The team of trainers
The seminar instructors are skilled professional baristas with extensive experience in the food and beverage sector. They deal exclusively with coffee training, having received training themselves from UDC Trieste and SCA.
Christos Zamanakis AST (2022-2024)
Nektarios Machramopoulos AST (2022-2024)
Pericles Koranis AST (2022-2024)
Kostas Tsiamouras AST (2022-2024)
Nikos Mpakas AST (2022-2024)
Spiros Piliafas
INTEREST FORM
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