Coffee Knowledge Hub

Brewing fundamentals with Stefanos Domatiotis

Brewing fundamentals from the pinnacle of specialty coffee, applied to the real world.
Online November 1, 2022 €280
Register

Course overview

This is a masterclass in the fundamentals of brewing coffee. It covers all aspects of brewing to give you the critical knowledge you need to be able to consistently brew excellent coffee.

Over three days with 3 hour modules, the course covers

  • Filter types and water
  • Grinding
  • Hand brewing
  • Batch brewing
  • Café tasting experience

You will be learning from World Champion brewer, Stefanos Domatiotis. To be a pro you have 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.

Applications close October 30, 2022

Goals

  • Understand how all aspects of brewing affect the final cup
  • Apply the prinicples to your own environment
  • Use feeedback loops to improve your brewing
  • Build your international network by interacting with fellow students

Agenda

PART A (3 hours- 1st DAY)

1 Novmeber: 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)

3 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)

4 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.

When

November 1, 2022 - November 4, 2022
Starts at 9:30am
UTC +02:00 (Europe/Athens)
Save to calendar
Applications close October 30, 2022

Meet your trainer

Stefanos Domatiotis

The World Brewers Cup champion, World Barista top finalist several times, Greek national barista...

View Stefanos's profile
Image of Stefanos Domatiotis

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