Interactive workshop with a good balance of a Sensory Deck presentation and a Brain Game challenging the attendees' perception for the coffee they taste.

Let our hearing, smell, touch, vision excite our taste by interfering with our experiences and perceptions!

How does our brain identify flavors through the process of different stimulus' synthesis?

Live interaction with KAHOOT to challenge knowledge and perception around sensory ability and coffee.

Some of the very interesting props/ materials to excite the audience would be:
-Various Textures
-Colors
-Shapes
-Mystery Boxes
-Headphones
-Eyeshades
and... Coffee

The most updated scientific research data around multisensory approach will be presented, providing attendees with exciting and useful knowledge around senses and how they interact with coffee. What about trying to smell red, or taste shapes or colors? We will find out together.

Price: €125.00

Room: Room 2

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

George Makropoulos
Coffee Capabilities & Events Lead | Coffee Educator, Nestle Hellas S.A.

George, a highly specialized and experienced Coffee Educator, Q Arabica Grader and Trainer, is the Coffee Capabilities & Events Lead in Nestle Professional. Having participated in a variety of Coffee and Spirits Championships and Events since 2008 either as a Competitor, National Judge, Trainer or Lecturer, George has a proven track of successes, publications and accreditations in the Coffee and Beverages Industry.

Academic Titles / Certifications
-Business Administration - Hellenic Open University
-CAS in Coffee Excellence - Zurich University of Applied Sciences

-Q Arabica Grader (Coffee Quality Institute)
-Authorized SCA Trainer (All Modules)
-IBA Accredited Trainer (International Bartenders Association)
-Certified Wine Expert / Sommelier

This workshop will highlight the functionality of coffee grinders, the impact of burr design, the servicing of grinders and how to choose products depending on individual business cases. We will investigate the effects of different burr design. Look into new technologies, such as Grind by Weight that help improve the barista workflow and shed light on the maintenance cost of grinders during operation. By the end of the workshop you’ll understand different coffee grinders, their use-scenario, functionalities, how to set-up and service Hemro products and how to calculate the cost of business. You should be able to choose products based on your needs and take care of them. Outline of the Workshop: 1. Disk Design and Burr Geometry 2. Grinder Capacity, Workflow and new Technologies 3. Set-Up and Maintaining Grinders a. Quick Fixes and Preventive Measures b. Q&A 4. Break-Out Sessions a. Hands-On Maintenance Featuring E80 and EK43 b. Cupping different Grinders and Burr Geometries.

Price: €125.00

Room: Room 2

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Luca Lange
Global Education & Activation Manager, Hemro International AG

Luca Lange is a coffee professional, authorized SCA trainer and is leading the education and activation at Hemro, the company behind the iconic brand Mahlkönig, Ditting, Anfim and HeyCafé. At Hemro Luca oversees coffee scene events and all coffee and product education topics under the name of Hemro Academy, an all-new platform for company partners, technicians and coffee enthusiasts to learn and grow together. As a former consultant and university lecturer Luca puts his skills of teaching and advising into use by educating coffee lovers.

Ansgar Bitz
Product Manager, Hemro Manufacturing Germany GmbH

Ansgar Bitz is an experienced Product Manager in the coffee grinding industry, with over 10 years of professional expertise. Ansgar wrote his thesis on burr geometry and its impact on grinding. This technical knowledge has proved invaluable to his work as a Product Manager.
In his role, Ansgar is responsible for a diverse range of tasks such as providing customer support, developing product documentation and spare part concepts, offering technical support, leading technical dealer trainings, and conducting competitor benchmark analyses.

In this workshop, designed by Toddy, LLC and Accademia del Caffè Espresso (the cultural hub of La Marzocco), we will explore cold brew extraction in comparison with hot water extractions. We will experience the colorful world of coffee through a wide range of brewing variables such as grind size, brew ratios, turbulence, etc. Participants will experience comparative cuppings focused on the sensory comparison of cold brew and traditional brews (french press, filter, espresso). The discussion will center on the different factors that impact extraction. Participants will understand how to adapt and experiment with brewing parameters in order to bring out the maximum flavors of any coffee.

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Price: €125.00

Room: Room 2

Instructor:

Nora Šmahelová
Coffee Education Leader, Accademia Del Caffè Espresso / La Marzocco

Nora Šmahelová is the Coffee Education Leader at Accademia Del Caffè Espresso - the cultural hub of La Marzocco. She has been working more than 20 years in the coffee business experiencing the fascination around this natural product not only from the perspective of a barista and competitor (German barista champion 2002) but also from the view of a green coffee sales person, coffeeshopowner and WCE representative. All these experience brought her to her current position at Accademia Del Caffè Espresso.

Holger Lente
Director of Brand Development, Toddy LLC

Holger Lente, Director of Brand Development at Toddy LLC, brings 20 years of experience in project management and business development in the food & beverage industry. A trained chef, bartender, and former coffee shop & bar/restaurant owner, he also has leadership experience in the hospitality industry. Holger is a certified barista and former SCA Authorized Trainer who lectures internationally on coffee shop management & beverage program expansion.

The importance of water quality to assure the best expression of your coffee in the cup is now a well-known fact.

SCA has created the ultimate guide with water filtration techniques and the suggested parameters clearly defined on a water chart.

So first we need to MEASURE :

The SCA guide indicates which elements we should measure in our local using some simple instruments found on markets worldwide.

This workshop will instruct you on how to precisely measure these elements such as total hardness and alkalinity.

Once the characteristics of local quality are found, we need to AIM :

Based on the SCA water chart, our local water quality can find its specific allocation, and from their we can decide where we want our coffee extraction to point.

With higher total hardness we have a greater probability of extracting more sweet and fruity notes from our coffee, while greater alkalinity will give less acidity and more flat extractions.

After knowing where to aim, we have to decide then how to TREAT our water :

Different water filtration systems currently on the market will provide different effects on the water, moving the initial point around the chart either diagonally or vertically.

Three simple steps to assure the perfect water quality.

So are we complete, or is anything missing ? Can we be “tricked” by our water not reading important factors such as high levels of chlorides ?

How can we recognize if our local water has already been treated ?

Besides going through the A-B-C’s of water measurement, mapping and treating, this workshop will also guide the participants through unexpected situations and give them the tools needed to correctly analyze and manage their actions

The workshop will be completed with a tasting session where different water qualities are used to brew the same coffee.

Price: €125.00

Room: Room 2

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Sergio Barbarisi
International Key Accounts Manager, BWT water+more

Sergio Barbarisi is a well-known expert in water filtration dedicated to the horeca and vending markets.

Born and raised in northern Italy, he began his professional career inside the vending machine industry working for Italian manufacturer N&W as well as for the largest vending operator, pursuing also his professional career for 1 year outside of Italy in Denmark, before specializing in water filtration systems.

He managed the start-up of the Italian subsidiary for one of the major manufacturers of water filtration systems, after which he passed to the competition to set up once again a newly formed Italian subsidiary. After many years as Managing Director of BWT Water+More Italia, he is currently taking the lead role in managing International Key Accounts for the entire BWT Water+More group.

Deeply involved in SCA activities, his vast knowledge of the relationship between water, machines, and finally coffee has been made available to all through many lectures handled already worldwide by SCA and the Coffee Technicians Guild.

Discover the technology and barista knowledge required in a fully automatic coffee machine. The workshop focus on espresso extraction method and provides a detailed insight in the grinding and brewing process, available espresso beverage parameters, their settings, and their impact on developing perfect taste profiles. The session is completed by milk foam settings and coffee menu development.

Price: €125.00

Room: Room 2

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Inga Schaeper
Head Coffee Competence, Franke Coffee Systems

Inga Schaeper, Head Coffee Competence at Franke Coffee Systems, has been in the coffee industry for more than 30 years with projects and profound knowledge in all areas of the coffee processing chain. With her believe in the importance of building, deepening, and sharing knowledge she has developed and managed training programs for various companies (e.g., Probat). Inga served as an SCAE Board Member and Chair of Education Committee (2008-2012), where the SCAE Coffee Diploma System (now SCA Coffee Skills Program) was initiated and launched. She was a certified WBC Judge from 2004-2008 and judging in 3 WBC finals.

Programmable coffee equipment provides excellent control over the brewing process. But getting the most delicious results often requires going beyond the factory default program. In this class, we’ll explore common program parameters used by batch brewers, coffee and espresso grinders, and espresso machines and learn how they can be used to dial in the brewing process for optimum coffee flavor. This class is ideal for anyone who owns or supports coffee brewing and espresso equipment, including coffee equipment technicians, café owners, lead baristas, and coffee roasters.

Price: €125.00

Room: Room 2

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Brady Butler
Founder, Trail Blaze Coffee Academy

Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was also co-lead for the SCA's Brewing Content Creator Group and Lead Author for the Coffee Technicians Program. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.