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Espresso Basic Seminar
Purpose
An opportunity to enter the world of quality coffee, with a comprehensive overview of the various activities that are associated with the product, the service and management of coffee, from a practical and theoretical perspective. A general view of the coffee bean’s journey, from the plant in the producing countries to its transformation in the cup.
Target audience
The seminar is aimed at professionals and entrepreneurs who wish to enhance their skills or want to enter the food and beverage sector.
Program
- History, customs and preparation methods.
- Cultivation, production and distribution of green coffee.
- The manufacturing process of coffee.
- The particular characteristics of espresso.
- Theory and practice in grinding and the coffee grinder.
- Basic settings of the coffee grinder.
- The extraction parameters of a perfect espresso.
- Maintenance and basic settings of an espresso machine.
- Practical sensory analysis test of an espresso.
- Techniques and ideas on how to serve the perfect cappuccino
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.
Zamanakis Christos 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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