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.

1. History, customs and preparation methods
2. Cultivation, production and distribution of green coffee
3. The manufacturing process of coffee
4. The particular characteristics of espresso
5. Theory and practice in grinding and the coffee grinder
6. Basic settings of the coffee grinder
7. The extraction parameters of a perfect espresso
8. Maintenance and basic settings of an espresso machine
9. Practical sensory analysis test of an espresso
10. Techniques and ideas on how to serve the perfect cappuccino

COURSE TYPE:

Theoretical & practical

LANGUAGE:

Greek

DURATION:

7 hours

TARGET AUDIENCE:

Professionals & entrepreneurs who wish to enrich their skills or want to enter the food and beverage industry