BREWING SKILLS: PROFESSIONAL

SCA SEMINAR
Kafeaterra-Brewing Skills: Professional
LEARN ABOUT THE DIFFERENT COFFEE EXTRACTION METHODS & THE PARAMETERS THAT AFFECT COFFEE QUALITY.
ABOUT

This 3-day professional course is an advanced module in coffee making. By examining in detail the science and process behind the various brewing methods, it provides the opportunity to learn about the interrelated effects of coffee variables. Freshness, roasting level, grinding, water chemistry and recipe building, step by step.

After completing this course, you will be able to confidently navigate the brewing control chart and design a variety of recipes to achieve your flavour goals. You will be able to manage all types of equipment, different coffee origins and degrees of roasting and deal with any problem you may come across.

Furthermore, by looking carefully at water chemistry, you will learn to test and evaluate the alkalinity, total hardness and water pH. We will review different water filtration methods and their effectiveness in managing desirable and unwanted components in your water.

It includes 4 practical tests and a written exam (35 questions with a required success rate of 80%).

Successful completion of this course is worth 25 points for the SCA Coffee Diploma.

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PREREQUISITES

This course is aimed at baristas with significant experience who have successfully completed the ‘Brewing Skills: Intermediate’ module.

Attendance of the ‘Sensory Skills: Foundation’ & ‘Barista Skills: Intermediate’ modules is recommended without being mandatory.

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TOPICS
  1. Learn what affects the grinding and why its effect on extraction is catalytic
  2. Grinding profile, particle size, what it is, how we measure it
  3. Differences between different mill and knife design
  4. Detailed presentation of parameters affecting extraction, with hand-on training
  5. Description of an extraction, sensory analysis and measurable characteristics
  6. TDS measurement, how it is performed, benefits and limitations
  7. When and why we use bypass
  8. Water quality and its effect on extraction, plus practical examples
  9. Water tasting
  10. Recommended levels and ways of measuring water basic properties (pH, alkalinity, hardness, etc.)
  11. Ways to manage the unsuitability of available water
  12. Roasting and its effect on taste
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DETAILS

COURSE TYPE:

Theoretical & practical

LANGUAGE:

Greek

DURATION:

3 days (21 hours)

COST:

€540 + 24% VAT

Discounts apply for SCA members and customers. SCA members will be asked to confirm their membership status.

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REGISTRATION

Please note that, in order to attend this course, it is necessary to send us the learner number which can be obtained by visiting the SCA Member Portal and choosing “Become a Learner” to start the registration process.

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INSTRUCTORS
ZAMANAKIS CHRISTOS
HEAD OF DEPARTMENT
AST (2022-2024)
NEKTARIOS MACHRAMOPOULOS
AST (2022-2024)
PERICLES KORANIS
AST (2022-2024)
KOSTAS TSIAMOURAS
AST (2022-2024)
NIKOS MPAKAS
AST (2022-2024)
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