SEMINARS

Coffee culture has found a home

Aromas, flavors and textures, as well as rituals and traditions, the wealth of a region, the pleasure of hospitality, the work and knowledge of many people, the love for what is moral and beautiful. This is the world in which illy has devoted every effort since 1993 in order to produce the best coffee that nature can offer.

The Università del Caffè was founded in 1999, drawing from the wealth of knowledge that has been acquired through the company’s long history and its desire to share it, while aiming for the promotion and dissemination of high-quality coffee culture.

With branches in Trieste, Greece and around the world, the Università del Caffè is a center of excellence open to entrepreneurs in the coffee sector, professionals in the hospitality industry and all coffee lovers. An international hub of knowledge, where experts from various fields – from the scientific to the economic and cultural sectors – can exchange views and work together so as to generate new stimuli and to create a true community of ideas with the power of a cup of coffee as a starting point.

The training and exploratory courses that are promoted by the Università del Caffè have been designed to contribute to the development and continuous improvement of the coffee production process, as well as the prosperity of the people who care for it and drink it, and to protect the environment along the production chain: from the distant tropical crops to our cities.

Our purpose is to ensure the best possible tasting experience for all consumers, around the world, at any given moment.  

 

SEMINARS

Seminar title: Espresso basic

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.

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: 8 hours

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.

 

Seminar title: Cappuccino & Latte art 

Purpose:

Dedicated to the classic Italian beverage and its evolution. This seminar will help you learn the techniques for preparing an impeccable espresso and the secrets needed to transform milk into a perfect-textured, thick cream.

Explore the creative possibilities of Latte Art for a delightful beverage… a small work of art.

 

Program:

Basic principles of extracting a perfect espresso.

Milk and its characteristics.

Theory and practice for proper frothed milk.

Equipment, milk jugs and their specifications.

Practical training concerning the preparation and serving of a cappuccino.

Demonstration and practical training in basic latte art designs

Course type: Theoretical and practical

Language: Greek

Duration: 8 hours

Target audience: Baristas and café managers



 

Seminar title: Slow preparations

Purpose:

Even though you will not be operating complex electrical devices, the hand brew methods require precision and consistency. The final result resembles the coffee you prepare with your filter coffee machine at home, but it is evidently finer and more complex. Observe the blooming of the coffee, form perfect spirals and demonstrate the necessary accuracy and patience. Allow this simple experience to put you in harmony with your coffee.

Program:

History of the hand brew preparation methods.

Cultivation, production and distribution of green coffee.

Types of coffee from a unique geographical origin and their particular characteristics.

Theory and practice in grinding and the coffee grinder.

Basic settings of the coffee grinder.

Equipment and the necessary steps for proper extraction.

The extraction parameters per method.

Practical sensory analysis test of correct and incorrect extractions


Course type: Theoretical and practical

Language: Greek

Duration: 8 hours

Target audience: 
Baristas and café managers

 

Seminar title: Chocolate 360

Purpose:

Although we have been acquainted with chocolate for hundreds of years, it never ceases to surprise us. Discover, along with us, chocolate’s long history and how it manages, using today’s most modern techniques and recipes, to guarantee a pleasurable experience.

Program:

The history of chocolate .
Cultivation, production and distribution of cocoa.

Manufacturing process of chocolate.

Chocolates of unique geographical origins and their particular characteristics.

 

Equipment and the necessary steps for the proper preparation of hot and cold chocolate.

Tasting of new flavors and combinations.

Practical training.

Course type: Theoretical and practical

Language: Greek

Duration: 6 hours

Target audience: 
Baristas and café managers
 


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 SCAEE.

The team of instructors is comprised of:

Nectarios Mahramopoulos

Pericles Koranis

Yiannis Tsiklis

Kostas Tsiamouras

Head of the Department

Zamanakis Christos