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Brewing Seminar - Intermediate level
Purpose
The Brewing intermediate course introduces you to the various ways of preparing coffee; from Chemex and Syphon to the Clever dripper and the French press. In addition, this level allows participants to learn all the basic techniques used by all serious coffee professionals for beverages management. This 2-day introductory course is a highly practical workshop where you will learn to analyse the grinding profile of each mill, to adapt the grinding to the extraction equipment you use and to scientifically measure the strength of coffee and record the coffee extraction on the extraction diagram. Attendance of the “SCA Brewing Foundation” module is recommended without being mandatory. It includes a practical test and an online "written" test (40 questions with a required success rate of 70%) Successful completion of this course is worth 10 points for the SCA Coffee Diploma.
Program
• History of scientific research in coffee
• Freshness and its importance in coffee
• What affects milling and how it is analysed
• Understanding of differences per type of milling machines
• Roasting and its effects on coffee beans
• Extraction, general rules, affecting parameters
• Measurement of brew strength and positioning on the brew control chart
• Detailed presentation of the most important extraction methods
Course type
Theoretical and practical
Language
Greek
Duration
2 days, 14 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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