MILAN — Why does the coffee brewed today taste different to the exact same coffee brewed yesterday? Small changes in the brewing technique, environment and recipe can have a big impact on brews. To understand how each variable affects your coffee, and the compound effect of multiple variables, it is necessary to master the fundamentals of brewing.
A new course taught by former World Brewers Cup Champion Stefanos Domatiotis dives deep into all the variables of brewing, developing understanding and helping the barista to control them so that they can brew better coffee.
Have you gained expertise in all the elements of coffee brewing? How do paper filters affect flow and how different rinsing protocols affect brewing consistency? How the pouring height affects flow rate? How to set up a batch brewer for consistent quality? How to set recipes and prepare them consistently in a team?
Stefanos Domatiotis, WBrC champion
Stefanos Domatiotis is the 2014 World Brewers Cup Champion and Greek Barista Champion many times over, World Barista Finalist several times, a World Coffee Events Judge and authorized Specialty Coffee Association trainer (AST). He has coached two WBrC champions and four WBrC finalists.
To be a pro it is necessary to master the fundamentals. This allows you to fully understand the impact of changing technique, ingredients, tools and processes.
Stefanos has the rare skills of both mastery of brewing as well as being able to explain and teach to help you achieve your best. This is a comprehensive course that covers all of the fundamentals of brewing.
The course start the first of November at 8:30am Central European Time. It costs €280 and includes 3 sessions on the first of November, the second of November, the fourth of November between 8:30-11:30am.
All sessions are recorded and there is the opportunity to follow up with questions and get tips after the course. Captions in multiple languages available after the live presentation.
It is possible to register clicking here.
Coffee brewing
Part A (3 hours- 1st day)
1st November: 8:30am Central European Time
Module 1: filter types and water
· Physical and chemical properties
· Methods and best practice for rinsing and filter holder temperature stability
· Filtration
· Water and coffee – sensory qualities
Module 2: Grinding
· Cup profiles and grind size
· Grind distribution
· Grinder burr types
· Roast profiles
· RPM and grind distribution
· Freshness and grind settings
· Freezing coffee
· Solutions to grinding challenges
Part B (3 hours- 2nd day)
2nd November: 8:30am Central European Time
Module 3 & 4: Hand Brewing and Batch Brewing
· Recipe development
· Components for consistency
· Accuracy
· Sensory assessment
· Metrics – brew volume, TDS, Ext Yield
· Calibration – water volume
· Recipe development
· Sensory assessment
· Metrics – brew volume, TDS, Ext Yield
PART C (3 hours- 3rd day)
4th November: 8:30am Central European Time
Module 5: Café tasting & communication experience
· Menu -Brewed coffee menu design
· Modulating the environment
· Communicating flavor through multisensory experiences
Between the 2nd and the 3rd day there will be a homework so participants will be able to work on what they learned during the first two days.
The Coffee Knowledge Hub and Create are pleased to offer this course as part of a new collaboration. “We are excited to be able to offer courses of this caliber with leading experts to coffee professionals around the globe” said the organisers.
