Crafting Connections: A Market-Readiness Workshop for Green Coffee Producers & Exporters
Workshop Description
This workshop is designed to support green coffee exporters and producers to succeed in the U.S. specialty coffee market. Participants will learn how to craft compelling brand stories, target the right market segments, and plan effective customer journeys through communications, samples, and sales techniques. With insights from industry experts, attendees will gain a deeper understanding of buyer expectations, seasonality, and strategies for building lasting business relationships.
Date: Thursday June 26, 2025
Time: 10:30 - 13:00
Location: Room 3
Booking: 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.
Instructors & Leads
Sandra Loofbourow
Ben Bicknell
Regenerative Thinking: A Design Thinking Toolkit for Specialty Coffee
Workshop Description
The practice of sustainability requires the dynamic careful balance of social, economic, and environmental priorities. Achieving this balance is by nature complex, as the connections are usually not clearly defined or emerge in scales (time or space) not easily identifiable by conventional analytical approaches. This challenge calls for a new (collective) mindset and leadership capacity, being more conscious, purposeful, and strategic to create this sustainable future (intentionally), generating greater possibilities for all actors in the coffee value chain.
Design thinking is a human-centered (user-centered) approach to problem-solving that amalgamates stakeholders’ need through empathy and an adaptive process rooted in practice and action-learning. The use of prototypes for making tangible the product or services help the designer re-think solutions to bring new perspectives and ideas, transforming the way people, organizations, and businesses solve these problems and create shared-value solutions.
This workshop will introduce prototyping techniques from design thinking for solving a set of real sustainability challenges in the specialty coffee sector that will allow the generation of a creative solution (prototype) that intersect desirability, viability, and feasibility. The blend of theoretical elements with action-learning offers a new way to understand problem solving and social innovation to make coffee better, for all.
Our goal is to provide actionable knowledge that support sustainability professionals, coffee companies and producer organizations in the specialty coffee industry to incorporate skills and mindsets that facilitate the generation of transformative solutions that are regenerative and distributive by design, and that consider sustainability an ongoing practice for learning how to make the right thing the right way, a commitment for create a coffee sector of shared opportunity, shared responsibility, and shared prosperity.
The workshop is inspired by the Theory U philosophy, Doughnut Design for Business tool, and the Human-Centered approach to innovation that will be adapted to the specialty coffee context to create an impactful and dynamic activity for all the participants.
Date: Thursday June 26, 2025
Time: 10:30 - 13:00
Location: Room 2
Booking: 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.
Instructors & Leads
Andrés M. Montenegro (he/him)
Sustainability Director, Specialty Coffee Association
Crafting Exceptional and Sustainable Coffee Blends: Strategies for Roasters and Green Buyers
Workshop Description
Creating a coffee blend can be challenging - how do you build a blend that customers will love? How and what green coffee do you buy to maximize value? What do great blends even taste like? In this workshop we'll discuss the value of blends and the role they play for a roastery. We will troubleshoot marketing blends vs single origin offerings and roasting techniques, and ultimately learn how to utilize a wide range of coffees to their fullest potential. We'll be cupping blends and blend components so you'll walk away with both a conceptual understanding and an opportunity to create your own blend in the workshop.
Date: Thursday June 26, 2025
Time: 10:30 - 13:00
Location: Room 1
Booking: 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.
Instructors & Leads
Ashley Whelan (she/her)
Coffee Director
Ashley Whelan is a seasoned coffee professional with expertise in sourcing, roasting, blend development, and menu curation. She began her coffee journey in 2012 while working in neuroscience research at NYU but was quickly drawn to coffee’s complexity. As a green buyer, she has built direct relationships with producers, focusing on quality, transparency, and sustainability. She has developed blends and seasonal offerings that balance flavor, consistency, and operational efficiency. With experience spanning barista work to consulting, Ashley is dedicated to creating thoughtful coffee programs that connect sourcing to the final cup while supporting both producers and businesses.
Hiring and Training: Building Strong Foundations for a Growing Team
Workshop Description
Now that your small business is establishing itself, it's time to grow—but who do you bring into your team, and how do you equip them for success? In this workshop, founders and owners of emerging specialty coffee shops will learn about proven approaches to hiring, on-boarding, training, and feedback that well-established European specialty coffee brands have used to propel them to where they are today. Discover methods used to establish a happy and engaged team who will carry your business' values forward—and how to work with (and give!) feedback, so that everyone learns together.
This workshop is best suited to attendees who have not yet built a hiring or training program for their employees and would value understanding what's worked (and hasn't worked) in other businesses to inform their own design. We recommend that anyone involved in developing a hiring and training program for their business should attend together (owners, managers, etc.).
Date: Thursday June 26, 2025
Time: 10:30 - 13:00
Location: Room 4
Booking: 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.
Instructors & Leads
Federica Parisi (she/her)
Coffee & Beverages Community Director, Simonelli Group SpA
Hello I'm Federica Parisi, Coffee and Beverages Community Director at Simonelli Group. I'm an active member in the coffee industry for 14 years (Nespresso & Starbucks), I contribute to elevating coffee education standards.
I'm dedicated to high-quality coffee education in the industry, committed to fostering knowledge and excellence among coffee professionals.
I'm a proud Authorized SCA Trainer (Sensory, Brewing, Introduction to Coffee, CVA for Cuppers, Coffee Sustainability) and 2y experienced SCA judge (Barista and Brewers). I'm a European Specialty Tea Association Trainer as well and a proud Victoria Arduino E1 Prima EXP owner. I'm Italian and I live in Switzerland.
Your Coffee Data Made Easy: Build your Business Intelligence Dashboard for Better Decisions
Workshop Description
Every coffee business generates, collects and manages valuable data, but turning this information into actionable knowledge and insights remains a challenge. This hands-on workshop guides small and medium exporters, importers, and roasters in creating practical dashboards that capture essential information about their coffee journey - from lot tracking and quality to impact, compliance, and customer preferences.
Working with a real business example, you'll learn a practical framework for identifying and measuring key indicators, as well as how to build a simple yet powerful system to connect, organize and visualize key metrics that matter in daily operations. Whether you're tracking multiple coffee lots, managing inventory, or monitoring quality and sales performance, you'll learn to organize data for quick decision-making. No technical expertise required - just bring your coffee knowledge and leave with a step-by-step working dashboard and the skills to adapt it that saves time, reduces mistakes, and amplifies the value of your business. Through this interactive DIY experience, you'll engage with other professionals in peer-to-peer learning and knowledge sharing.
Date: Thursday June 26, 2025
Time: 14:30 - 17:00
Location: Room 3
Booking: 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.
Instructors & Leads
Elisa Criscione (she/her)
Founder & CEO, Digital Coffee Future
Elisa Criscione is the Founder and CEO at Digital Coffee Future. She brings eight years of experience in tropical agriculture, specializing in digitalization for coffee value chains. She works throughout the industry to simplify digital transformation for coffee industry stakeholders and has collaborated with institutions such as Fairtrade International, GIZ, and Rabo Foundation. Elisa also serves as a lecturer on coffee digitalization at the University of Turin and has joined various coffee events as a speaker, establishing extensive networks across the sector.
Hubert Peri (he/him)
Education Manager, Digital Coffee Future
Hubert is the Lead Consultant and Trainer for DCF’s Education Portfolio. Based in Chiapas, Mexico, he has worked for over 15 years on access to finance, market, business intelligence and advisory services for smallholder coffee, cocoa, honey and handicraft organizations throughout Latin America and Africa. Hubert is also founder of TheFarmerbox, a start-up dedicated to providing first mile digital data solutions for smallholder organizations, and digital transformation ambassador for the Inter-American Institute for Cooperation on Agriculture (IICA).
Beyond the Beans: How to Craft Stories to Connect With Your Buyer
Workshop Description
In today’s competitive coffee market, great coffee isn’t enough - how you tell your story can make the difference between getting noticed and being overlooked. This hands-on workshop will equip coffee professionals with the storytelling skills needed to connect with buyers, align with their values, and improve commercial opportunities.
Participants will learn how storytelling can help communicate their company’s unique identity, sustainability efforts, and extrinsic attributes in a way that resonates. Using proven techniques such as structured storytelling frameworks and values-driven narratives, attendees will craft their own compelling stories and practice applying them effectively.
Through interactive exercises and live feedback, participants will leave with practical storytelling tools to position their product more effectively. Whether their goal is to increase sample consideration, build stronger relationships with buyers, or stand out in a crowded marketplace, this workshop will provide a clear, structured approach to crafting impactful stories.
Date: Thursday June 26, 2025
Time: 14:30 - 17:00
Location: Room 2
Booking: 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.
Instructors & Leads
Maria Barikhina (she/her)
Marketing Strategist & Storyteller
Maria Barikhina is a marketing and storytelling consultant, specialising in sustainability, messaging and branding. In her communications role at Sancoffee - SCA Sustainability Awards Winner 2024 - she works closely with producers, roasters, and industry partners to craft narratives that highlight the value of sustainable practices and direct relationships.
Previously, Maria was the Head of Marketing at Algrano, where she designed the company’s communication and marketing strategy.
She also runs Zurich Storytellers, a Swiss-based non-profit community of 2,000 members, where she co-hosts live storytelling shows to help people practice public speaking and connect through authentic narratives.
Boost Your Social Ventures: Sustainable Project Funding through Crowdfunding
Workshop Description
This workshop is designed for leaders and entrepreneurs in the coffee industry who aim to transform their ideas into impactful sustainable initiatives. Led by Olga Velásquez, CEO of Raíces Colectivo, participants will benefit from her extensive experience in sustainability and fieldwork across Central America. Olga will share insights on various initiatives and discuss critical elements that enhance project viability.
Conducted entirely in Spanish, the workshop will focus on formulating projects that attract mass funding by refining key elements that resonate with potential donors. Participants will take their own ideas, analyze their specific challenges, and access valuable background information on other producers. They will learn how to utilize Raíces Colectivo’s free crowdfunding platform to support their initiatives.
Additionally, participants can develop a sustainable investment initiative that can be funded directly through their commercial partners or submitted to the platform. Through practical exercises, attendees will create compelling proposals and effective crowdfunding campaigns. The session will be recorded and published in English, ensuring wider accessibility. By the end, participants will understand how to transition from ideas to well-structured projects ready for crowdfunding, empowering lasting change in their communities.
Date: Thursday June 26, 2025
Time: 14:30 - 17:00
Location: Room 4
Booking: 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.
Olga Velasquez (she/her)
Social Coffee Research and Founder, Raices Colectivo
Olga Velásquez is a Business Administrator specializing in Finance and Marketing, with 15 years of experience in social program design and evaluation. She focuses on fostering a coffee value chain that transcends sustainability, emphasizing inclusion and innovation. This vision is rooted in her extensive experience in Central America, where she collaborated with feminist movements, child rights organizations, and health and humanitarian aid initiatives. Under her leadership, Raíces Colectivo has become a key player in the intersection of sustainability, social inclusion, and strategic development, driving impactful change and spearheading new initiatives through creative solutions, data-driven methodologies, and regional collaboration.
Sensory Training: Unlocking Coffee’s Full Potential
Workshop Description
Embark on a sensory journey that blends the unique flavors of Brazilian coffees with carefully designed olfactory and gustatory exercises. This workshop aims to train the senses, enhancing coffee appreciation through memory, perception, and sensory exploration. Together, we will analyze the sensory experience of coffee through interactive taste and aroma exercises. Participants will be encouraged to feel, explore, and create their own interpretations, transforming a simple tasting into a deep, mindful connection with coffee and the world around them.
We will feature Brazilian coffees with distinct sensory profiles, including Arabica, Conilon, and Amazonian Robusta, offering a unique opportunity to explore flavors from different regions. In harmony with the tasting, we will engage in an olfactory exercise to identify aromas naturally found in these coffees. Using the Coffee Taster’s Flavor Wheel, we will navigate flavor attributes and conduct a comparative tasting of the coffees brewed.
Additionally, we will briefly discuss the fundamentals of aroma, taste, and flavor. This workshop is designed for anyone eager to expand their sensory repertoire and develop new perceptions, whether they are coffee professionals or enthusiasts.
Date: Thursday June 26, 2025
Time: 14:30 - 17:00
Location: Room 1
Booking: 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.
Instructors & Leads
Leticia Paiva (she/her)
Sensory Skills Trainer
Leticia Paiva is a Sensory Skills Trainer specializing in specialty coffee. Coming from a Brazilian coffee-producing family, she combines deep-rooted knowledge with extensive training in the field. She has taken SCA courses and studied Specialty Coffee Production, Classification, and Cupping, refining her expertise in sensory analysis. Leticia develops immersive workshops that enhance sensory perception, not only refining tasting skills but also fostering a deeper inner connection through flavors and aromas. At World of Coffee Geneva, she will lead a hands-on session designed to unlock sensory potential, guiding participants through exercises that expand flavor recognition, sensory awareness, and personal connection with coffee.
Mastering Sensory Skills: A Hands-On Approach to Specialty Coffee Evaluation
Workshop Description
This interactive workshop is designed to enhance sensory skills critical for evaluating specialty coffee. Participants will gain practical experience using the Coffee Flavor Wheel as a framework for identifying and describing coffee flavors. The session includes focused exercises in flavor recognition, sweetness evaluation, and mouthfeel assessment, helping attendees refine their palate and improve their sensory accuracy. Whether you are a coffee professional or enthusiast, this workshop offers tools and techniques to deepen your appreciation of coffee’s complexity and elevate your sensory expertise.
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 3
Booking: 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.
Instructors & Leads
Catherine Qinru Gu (she/her)
Founder and CEO, Ecofarm Coffee (China) Trading Co., Ltd
Founder of Ecofarm Coffee, one of China’s leading specialty coffee brands, with a yearly importation of specialty green bean volume over 2000MT and 800+ different lots. Catherine Qinru Gu has dedicated over 13 years to the coffee industry. Her career is marked by close collaborations with coffee-growing communities both in China and around the globe.
As a certified coffee sensory expert and World Coffee Events (WCE) representative, Catherine brings a wealth of expertise to the international coffee community. She has served as a sensory head judge and organizer for numerous WCE competitions in countries and regions like China, UAE, Hong Kong, Singapore, South Korea, Poland, etc, where her unparalleled palate and deep understanding of coffee tasting have earned her significant recognition.
Catherine’s sensory expertise has played a key role in helping Ecofarm Coffee provide professional green bean sourcing services to global coffee brands. Currently, Ecofarm Coffee collaborates with over 5000 coffee brands across China, Southeast Asia, and beyond. Her deep understanding of flavor profiles and market trends has also served as a source of market inspiration, guiding the selection of premium beans that meet the diverse needs of roasters worldwide.
Her passion for coffee and commitment to the craft have made her a major influencer, shaping the future of the industry in China and beyond. Through her work, Catherine continues to inspire hundreds of thousands of coffee lovers, fostering a greater appreciation for the artistry and complexity behind each cup.
Taste with Your Eyes: How Color Impacts Flavor (and Willingness to Pay?)
Workshop Description
Join neuroscientist Dr. Fabiana Carvalho for an engaging workshop that explores the fascinating interplay between packaging color and consumer behavior in the specialty coffee industry. Drawing on her groundbreaking research, Dr. Carvalho will reveal how color influences taste expectations, sensory perceptions, and ultimately, purchasing decisions.
In this interactive session, participants will:
Learn the Science: Gain insights into the latest findings on how color affects our perception of flavor and aroma, and understand the psychological principles behind consumer choices.
Engage in Hands-On Activities: Experience the research firsthand through three practical activities:
(1) Color Perception Exercise: Analyze various coffee packaging designs to discuss the emotional and sensory responses they evoke.
(2) Sensory Tasting: Participate in a guided tasting where packaging color will be varied, allowing participants to directly experience how color influences taste perception.
(3) Creative Packaging Design Challenge: Collaborate in groups to design coffee packaging using specific colors, applying the principles learned to enhance consumer appeal.
Apply the Findings: Discover actionable strategies to elevate your coffee branding and packaging, making it more appealing to consumers. Participants will leave equipped with practical tools to leverage color psychology in their marketing efforts.
This workshop is ideal for coffee professionals, marketers, and anyone interested in enhancing their understanding of consumer behavior. Join us to transform your approach to coffee packaging and create a more engaging sensory experience for your customers!
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 4
Booking: 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.
Instructors & Leads
Dr. Fabiana Carvalho
Dr. Fabiana Carvalho is a neuroscientist specializing in sensory perception and consumer behavior, particularly in the context of food and beverages. Her recent research on the influence of packaging color on coffee consumption has been groundbreaking, revealing the intricate connections between color, taste expectations, and consumer decision-making.
The Evolution of Coffee Brewing: Geography, Flavor, and Culture
Workshop Description
This workshop explores the diversity of coffee-consuming and producing cultures around the world by examining different coffee brewing methods and the influence of geography and history on flavor profiles (also known as terroir). Participants will gain insights into myriad factors that shape the way coffee is cultivated, prepared, and appreciated across cultures. This workshop offers a focused opportunity to deepen your understanding of how history and terroir shape the art of coffee brewing.
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 2
Booking: 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.
Instructors & Leads
Noa Berger (she/her)
Sociology PhD Candidate, EHESS
Noa Berger is a sociology PhD candidate at the EHESS, Paris, studying the specialty coffee market in Brazil and France. Her work has been published in Le Monde, 25 Magazine, Standart and others. She regularly speaks at industry events (Re:Co Boston, WOC and others).
Taste, Describe, Create: Applying The CVA Descriptive Form To Coffee Blend Creation
Workshop Description
The Taste, Describe, Create Workshop introduces the Coffee Value Assessment Descriptive Form to coffee professionals new to the CVA. The workshop advances the knowledge and understanding of the Descriptive Form by applying it to the coffee blend creation process. Working collaboratively in small groups, we will recreate a reference coffee blend. After completing this workshop, attendees will gain valuable first-hand insight into the multiple uses of the CVA Descriptive Form. The practical application of the form in a guided workshop setting will build the confidence necessary to include the CVA as part of their product development and quality control processes.
Date: Friday June 27, 2025
Time: 10:30 - 13:00
Location: Room 1
Booking: 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.
Instructors & Leads
Todd Arnette
Todd Arnette has 28 years’+ in the coffee industry at all spaces of the value stream. Mr. Arnette is a Q Arabica & Robusta Instructor (CQI), AST & CVA Ambassador (SCA). He has held volunteer positions ranging from Education Chair to Content Creator (SCAA, SCA & CQI). He provides individualized training & consulting services worldwide:
• CQI / SCA / CVA training
• Quality assurance program design
• ISO 22000 Hazard Analysis & Food Safety consulting
• Curriculum design
• Roasting plant design & consulting
• Roasted product development consulting
• Green coffee lot assessment & optimization
• Green & roasted portfolio consulting
• Sensory analysis testing design
Coffee Business Growth Masterclass: Navigating Consolidation with Strategic Action
Workshop Description
In a rapidly consolidating global coffee market, small and medium-sized businesses face unique challenges—but also opportunities to scale. This over 3 hour hands-on workshop is designed to help participants develop tailored strategies to grow and thrive amidst consolidation pressures. Led by seasoned entrepreneur Lukasz Mrowinski, former CEO of Etno Cafe—the largest Polish-originated coffee shop chain—this session will guide participants through real-world exercises and frameworks based on mergers and acquisitions (M&A), venture capital (VC), private equity (PE), and technology integration.
Using Kolb’s Experiential Learning Cycle (experience, reflection, conceptualization, and experimentation), attendees will engage in practical exercises, peer collaboration, and case studies to understand key growth opportunities, evaluate investment or partnership options, and design actionable growth plans. Participants will explore market positioning, funding strategies, and how to adopt technological innovations like supply chain optimization and smart brewing to increase profitability and competitiveness.
By the end of the workshop, attendees will leave with an initial actionable roadmap tailored to their business needs, including short-term and long-term strategies for scaling while maintaining brand identity. This workshop is ideal for coffee entrepreneurs, small business owners, and industry stakeholders seeking hands-on, practical guidance for scaling their businesses in a dynamic, consolidating market.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 2
Booking: 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.
Lukasz Mrowinski
Savoring Diversity: A Workshop on Coffee Species Genetics and Flavor Exploration
Workshop Description
Join us for an engaging workshop dedicated to exploring the fascinating world of coffee species and their genetic diversity. Participants will delve into the rich history and biology of various coffee plants, learning about the unique traits and flavors that each species offers. This interactive session will not only focus on the scientific aspects of coffee genetics but will also include a sensory tasting experience, where attendees can sample a curated selection of different coffee species. Guided by experts, participants will discover how genetic variations influence flavor profiles, aroma, and overall coffee quality. This workshop promises to be an enlightening journey for coffee enthusiasts and professionals alike, enhancing both knowledge and appreciation of this beloved beverage.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 1
Booking: 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.
Instructors & Leads
Christos Sotiros
Equitable Pricing Models: Building your Own Pricing Impact Assessment to Support Smallholder Livelihoods
Workshop Description
Pricing decisions across the supply chain have a direct measurable impact on the livelihoods, resilience, and prosperity of coffee producing communities. This workshop gives roasters and other coffee enterprises the tools and insights to assess the impact of their pricing strategies on smallholder producers welfare. Participants will explore impactful pricing models—such as long-term contracts, living income benchmarks, community investment and traceable price guarantees, among others—that go beyond c-market rates and business as usual models, to provide meaningful support and incentives for coffee producers.
Designed for roasters of all sizes, this workshop helps participants assess and adapt pricing practices aligned with business goals and producer prosperity. Through practical exercises and open-source tools, attendees will gain a solid understanding of the data needed to evaluate price impact, develop strategies to work with supply chain partners to assess impact, and craft communication tools that raise awareness with employees and end consumers. By the end of the session, roasters will have the skills to assess and monitor the impact of their pricing strategies, using this insight as a pivotal tool to build stronger, more resilient supply chain.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 4
Booking: 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.
Instructors & Leads
Pedro Manga
Where Did That Charge Come From? A Roaster’s Guide to Coffee Costs
Workshop Description
The journey of your coffee from the farm, through the warehouse, and onto the roastery’s doorstep involves many hands, a tangled web of costs, and more surprises than you signed up for. This session will shine a light on the key factors that drive the final price of delivered coffee—and why it sometimes feels like things are spinning out of control. Did your NET 30 terms suddenly vanish? Are you getting hit with extra charges for palletization and strapping? What about those surprise financing costs you didn’t even see coming?
If you’re a roaster working with multiple importers or distributors, you’ve probably seen it all—some give you one straightforward price per pound, while others tack on charges that make you question everything. And let’s face it, with today’s sky-high coffee prices, the whole supply chain is feeling the squeeze. Your suppliers are trying to optimize their costs, and now it’s your turn to figure out what you’re actually paying for, what you should be paying for, and how to call out the nonsense when surprise charges show up on your invoice.
This session is here to arm roasters and coffee pros with a clearer understanding of the true cost structure of delivered coffee. You’ll walk away knowing how these high prices affect you, what’s reasonable to expect from your suppliers, and how to protect your margins while keeping everyone honest.
Date: Friday June 27, 2025
Time: 14:30 - 17:00
Location: Room 3
Booking: 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.
Instructors & Leads
Sylwia Padiasek (she/her)
Co-Founder and CEO, Ocafi
Sylwia Padiasek is the Co-Founder and CEO of Ocafi US, where transparency in the coffee industry isn’t just a concept—it’s the foundation of everything they do. Ocafi owns the entire supply chain, from growing coffee on its farms to ensuring every bean meets strict quality standards at Fazenda Pinheiro, all the way through exporting, importing, and delivering to roasters. Running North American operations, Sylwia wears many hats—managing logistics, QC, sales, and accounting. A certified Q Arabica Grader, she also holds a Master’s degree in Sustainability in Agriculture and Food Production, ensuring every step of the coffee journey is handled with care for people and the environment.
Fundamentals of Green Coffee Buying
Workshop Description
A purposeful green-coffee-buying strategy is key to the success of every coffee roasting business. This workshop will introduce participants to the fundamentals of effective green purchasing. Students will learn standard industry practices for how coffee is bought, traded and transported; setting the stage for successful relationships with green coffee suppliers and logistics providers. Participants will also discuss other key factors in a green-buying program including sourcing straegies, values statements, forecasting and cash flow management. In addition to an interactive lecture, students will work in small groups on a variety of activities.
Date: Saturday June 28, 2025
Time: 10:30 - 13:00
Location: Room 4
Booking: 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.
Instructors & Leads
Gabriel Chait
Level Up Your Leadership: Management for Multi-Site Operators
Workshop Description
Foster exceptional leadership and cultivate a motivated team! In this workshop led by Federica Parisi, established specialty coffee shop owners and emerging multi-site operators and managers will learn proven techniques to level up their leadership through effective communication, team empowerment, and creating a positive work culture. Discover the secrets to nurturing a happy, engaged, and growing team while driving productivity and customer satisfaction—setting the stage for continued excellence as your team expands.
This workshop is best suited to attendees who have already established basic management and leadership structures within their business but who wish to grow their skills or understand how to scale these to meet the needs of staff across multiple locations.
Date: Saturday June 28, 2025
Time: 10:30 - 13:00
Location: Room 2
Booking: 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.
Instructors & Leads
Federica Parisi (she/her)
Coffee & Beverages Community Director, Simonelli Group SpA
Hello I'm Federica Parisi, Coffee and Beverages Community Director at Simonelli Group. I'm an active member in the coffee industry for 14 years (Nespresso & Starbucks), I contribute to elevating coffee education standards.
I'm dedicated to high-quality coffee education in the industry, committed to fostering knowledge and excellence among coffee professionals.
I'm a proud Authorized SCA Trainer (Sensory, Brewing, Introduction to Coffee, CVA for Cuppers, Coffee Sustainability) and 2y experienced SCA judge (Barista and Brewers). I'm a European Specialty Tea Association Trainer as well and a proud Victoria Arduino E1 Prima EXP owner. I'm Italian and I live in Switzerland.
Infused at Origin: Understanding and Experiencing Infused Coffees
Workshop Description
Join us for an in-depth exploration of the growing trend of infused green coffee—a processing technique that is making waves in the coffee landscape. In this hands-on workshop, you'll learn about this trending category of coffee, including how it's made at origin, what sets it apart from other coffee processing methods, and its potential advantages and drawbacks.
Date: Saturday June 28, 2025
Time: 10:30 - 13:00
Location: Room 1
Booking: 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.
Instructors & Leads
TBA
The Canephora Universe
Workshop Description
Welcome to "The Canephora Universe" workshop. Immerse yourself in this captivating session that explores the intriguing world of the Canephora plant and its diverse flavors.
In this immersive workshop, we will delve into the concept of terroir and its profound impact on the taste of coffee. Discover how the unique combination of regions, climates, and soils influences the flavor profiles of your favorite brews, unlocking a deeper appreciation for Canephora.
Explore the fascinating realm of agronomic parameters and new cultivars, gaining valuable insights into the latest advancements in coffee farming techniques. Learn how these factors contribute to the development of exceptional coffee beans, and discover how to identify and appreciate the nuances that make each cup of coffee truly exceptional.
Immerse yourself in the Canephora flavor wheel, a comprehensive tool that unveils the distinct flavors found in Canephora coffee beans. Journey through the rich and bold flavors that this variety has to offer, and develop your ability to discern and describe its unique taste notes.
Engage in an interactive cupping session, where you will have the opportunity to taste and evaluate a carefully curated selection of coffees. Under the expert guidance of Christos, refine your sensory skills as you analyze aroma, acidity, body, and overall flavor profile. Learn how to identify and appreciate the subtle nuances that make each cup of coffee a sensory delight within the Canephora Universe.
Whether you are a coffee enthusiast, a professional barista, or simply someone looking to expand their knowledge, "The Canephora Universe" workshop is designed to deepen your understanding of coffee and elevate your tasting abilities. Don't miss this incredible opportunity to learn from one of the industry's leading experts and embark on a journey of coffee exploration like no other.
Date: Saturday, June 29, 2024
Time: 10:30 - 13:30
Location: Workshop Room 2
Booking: 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.
Instructors & Leads
Christos Sotiros (he/him)
Category Executive & Master Barista, Nestlé
Authorized AST since 2018
Q Arabica
Swiss Barista Champion 2023 and WBC Semifinalist 2023 Athens
Currently working for Nestlé Professional Strategic Business Unit leading the coffee Capabilities building for internal coffee teams globally.
I ve been in the food & beverage business for more than 14 years working at hotels, bars, restaurants and cafes with my academic studies to be in Psychology.
A Deep Dive into Cold Brew Sensory Analysis: Applying the Coffee Value Assessment
Workshop Description
Julia Leach, President of Toddy and SCA Board Member, is passionate about the art and science of cold brew coffee and has been a leader in the industry for over a decade. At Toddy, Julia has sanctioned extensive sensory analysis experiments, comparing hot cupping notes to the flavors in a cold brewed cup and trialing a vast variety of coffees to determine where each will excel. She uses her wealth of sensory analysis expertise and consulting experience to help coffee professionals elevate their cold brew programs. Julia is helping shift the cold brew conversation from “a way to make use of older beans” to the understanding that this brewing method is capable of extracting unique tasting notes and delicately nuanced flavors different from the hot tasting notes. As an SCA Board member, Julia is also serving as a Coffee Value Assessment Ambassador at 2024 SCA events. An enthusiastic traveler with an insatiable curiosity about other cultures, she has presented cold brew and cold brew sensory analysis workshops around the world.
Date: Saturday, June 29, 2024
Time: 10:30 - 13:30
Location: Workshop Room 1
Booking: 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.
Instructors & Leads
Julia Leach (she/her)
President, Toddy LLC
Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re;co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.
Fundamentals of Green Coffee Buying
Workshop Description
A purposeful green-coffee-buying strategy is key to the success of every coffee roasting business. This workshop will introduce participants to the fundamentals of effective green purchasing. Students will learn standard industry terms for how coffee is bought, traded and transported; setting the stage for successful relationships with green coffee suppliers and logistics providers. Participants will also discuss other key factors in a green-buying program including values statements, forecasting and cash flow management. In addition to an interactive lecture, students will work in small groups on a variety of activities.
Date: Friday, June 28, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2
Booking: 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.
Instructors & Leads
Gabriel Chait (he/him)
Consultant, Poxtec Consulting
Gabriel Chait is a green coffee sourcing, trading, and sustainability consultant. He initially led buying programs for specialty coffee roasters before building a consulting practice that brings together stakeholders from across the supply chain, working with producers, exporters, importers, and roasters, to build integrated and resilient sourcing relationships. He has an academic background in coffee agroforestry with research studies in sustainable coffee production and business practices. His professional experience ranges from sourcing, buying, and trading specialty coffee to designing and implementing strategic sustainability initiatives aimed at driving innovation in coffee procurement practices.
Mindfulness Sensory Workshop
Workshop Description
In this workshop, participants will be:
Increasing sensory awareness
Identifying sensory communication skills
Calibrating with co-workers
Understand each other’s perspective on different levels
Describing our taste experiences using crossmodal correspondence method.
Date: Friday, June 28, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2
Booking: 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.
Instructors & Leads
Freda Yuan (she/her)
Director of Coffee, Origin Coffee Roasters
Freda Yuan is the Director of Coffee for Origin, a licensed Q-grader, and member of the Coffee Roasters Guild leadership council. An advocate for transparency across the industry, Freda works tirelessly to build relationships while navigating the complexities of supply chains to purchase coffee.
As winner of the SCA UK Cup Tasters (2017, 2018, 2020), as well as 3rd and 5th place wins in the World Cup Tasters (2017, 2021), Freda is a trusted voice. Her win as Best Coffee Writer (Sprudgie Awards, 2021), for her book, Sip ‘n’ Slurp, testament to this. Her passion in sensory elements began after her struggle – and recovery from – bulimia.
Introduction to Cupping Using the Coffee Value Assessment
Workshop Description
Cupping is a method of describing coffee flavor and evaluating coffee quality that is used around the world and across the value chain. This workshop will cover the history of cupping, its many uses in the global coffee industry of today, and introduce the standards and protocols used by cupping practitioners. Learners will also practice cupping different coffees using the SCA's descriptive and affective evaluation forms. No prior experience of coffee cupping is required, but participants should be willing and able to taste coffee.
Date: Friday, June 28, 2024
Time: 10:30 - 13:30
Location: Workshop Room 2
Booking: 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.
Instructors & Leads
Alin Giriada (he/him)
CEO, Coffee Laboratory LTD
Alin Giriada is a Q Instructor and AST with over 18 years of experience in the coffee industry. His expertise covers barista techniques, coffee brewing techniques, green coffee analysis and outsourcing, coffee roasting and coffee sensory analysis. Alin Giriada has trained thousands of coffee professionals, barista champions and world cup tasting champions. He has consulted for US Agency for International Development, IntrCen, AFCA and holds a Masters Degree in Education and Training Management.
From Surviving to Thriving – How to Run a Profitable Coffee Shop
Workshop Description
Join this workshop designed exclusively for coffee shop owners or managers seeking to elevate their business game! Focus on honing your business acumen while gaining invaluable insights into financial strategies, operational efficiencies, and essential practices to maximize profitability. From cost analysis to menu engineering, you’ll walk away equipped with the tools to optimize your shop's financial health.
After completing this workshop, participants will be able to:
Understand and Analyze a Profit and Loss Statement
Calculate and Manage COGS
Optimize Schedules and Manage Labor
Grow Sales and Profitability
Build Projections and Set Budgets
Date: Friday, June 28, 2024
Time: 10:30 - 13:30
Location: Workshop Room 1
Booking: 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.
Instructors & Leads
Laila Ghambari (she/her)
CEO, by Laila Ghambari
With nearly two decades of experience in food and beverage operations Laila Ghambari has an extensive knowledge spanning various roles. She runs her own coffee business consultancy, by Laila Ghambari, coaching coffee business owners and professionals to achieve their goals. She has been an influential figure in the specialty coffee industry, winning the 2014 USBC, and being an elected member of the Barista Guild Executive Council.
Understanding and Applying the Evolved Cupping Protocol
Workshop Description
Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment System development project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.
Date: Thursday, June 27, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2
Booking: 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.
Instructors & Leads
Filip Bartelak (he/him)
CVA Ambassador, Grange Specialty
Filip Bartelak, born in 1978, is a Polish expert in sensory analysis and R&D. With a major in I/O and political psychology from Jagiellonian University, he excels as a sensory expert and R&D supervisor at Consonni. He's a green coffee buyer and roast master, creating renowned coffee roaster brands in Poland and abroad. Filip is a Q Arabica and Robusta Instructor, SCAA Certified Lead Instructor, and WCE certified judge. He's served as an officer at Coffee Roasters Guild and led CRG's Sustainability Committee. A consultant for the United Nations' ITC, Filip was also a member of SCA's Board of Directors.
Building a Better Business: Management & Leadership
Workshop Description
Foster exceptional leadership and cultivate a motivated team! In this workshop, coffee shop owners and managers will learn proven techniques in effective communication, team empowerment, and cultivating a positive work culture. Discover the secrets to nurturing a happy and engaged team, driving productivity and customer satisfaction. Elevate your business through effective management and leadership, setting the stage for continued growth and excellence.
In this workshop we will cover:
The Importance of Onboarding
Effective Communication
Roles and Responsibilities
Delegating, Development, and more.
Date: Thursday, June 27, 2024
Time: 14:00 - 17:00
Location: Workshop Room 1
Booking: 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.
Instructors & Leads
Laila Ghambari (she/her)
CEO, by Laila Ghambari
With nearly two decades of experience in food and beverage operations Laila Ghambari has an extensive knowledge spanning various roles. She runs her own coffee business consultancy, by Laila Ghambari, coaching coffee business owners and professionals to achieve their goals. She has been an influential figure in the specialty coffee industry, winning the 2014 USBC, and being an elected member of the Barista Guild Executive Council.
From Vision to Reality: Building a Strategic Plan for Coffee Businesses
Workshop Description
Find your most powerful direction and commit to shared goals.
Strategic planning isn't just a good practice; it's a necessity for staying competitive, expanding market share, and ensuring long-term sustainability. We’ll give you the tools you need to implement strategy sessions long into the future. Through practical insights, proven business tools, case studies, and interactive discussions, you'll learn how to make informed decisions, optimize resources, and adapt to evolving industry dynamics.
Plus, you’ll have the opportunity to dive into these exercises yourself so when it’s time for you to bring this to your team, you’ll know firsthand how it should go.
Join us if you’re ready to gain clarity on the direction of your business and want your team working together to achieve something great.
Date: Thursday, June 27, 2024
Time: 10:30 - 13:30
Location: Workshop Room 1
Booking: 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.
Instructors & Leads
Miranda Caldwell
Founder, The Coffee MBA
Miranda Caldwell is a coffee business coach and the founder of The Coffee MBA, a community where she teaches business courses for the specialty coffee industry. Since 2000, she has held leadership positions at coffee roasting companies in roles spanning operations, procurement, quality, sales, retail, and education. In 2022 she completed her Masters of Business Administration from a joint program with The University of Manchester and Indiana University. Her primary goal is to improve profitability for coffee roasters, believing they're the key to unlocking profitability for the rest of the value chain.
Dialing in Espresso by Roast Profile
Workshop Description
In this workshop, you will:
Become more efficient when dialing in espresso
Be aware of the different variables in a coffee that will affect the extraction process
Be able to extract a consistent, and balanced espresso
Be able to quickly acknowledge and identify flavor and tactile experiences of espresso and how they relate to ideal extraction
Date: Thursday, June 27, 2024
Time: 10:30 - 13:30
Location: Workshop Room 2
Booking: 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.
Instructors & Leads
Kristen Hjelm (she/her)
Account Manager, BUNN O Matic
Kristen Hjelm is an account manager for the BUNN Corporation. She has worked in various roles in the coffee industry for over 20 years. Her work has included consulting with coffee shop business owners to review their current business practices and find ways to increase profitability, grow brand awareness, stay relevant, grow market share, and retain customers.
Over the last 12 years, Kristen has created content and presented on various coffee platforms, including the SCA. During that time, she has also acted as a sensory and technical judge for the US Coffee Championships.
In 2021, Kristen received a Master of Business Administration from Arizona State University. An opportunity that continued to grow her passion for helping business owners succeed by presenting new tools, systems, and perspectives into their existing operations.
Kristen is currently an active board member of the Pacific Coast Coffee Association. An organization that provides community and connection through all areas of the coffee supply chain.
Coffee & The Senses: A multisensorial experience workshop
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
An Interactive Experiment: How Important is Roast Colour to Final Flavour?
Room: Room 1
Pricing: €125.00
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:
Julian Loayza Sanjines
Trainer, Julian Loayza - Coffee Training and Consultancy
Julian is a coffee trainer and roaster based in London, UK. He was born in La Paz, Bolivia. Julian is an AST for Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills. Q Arabica Grader '17, '20, '23. He currently is a Q Arabica Assistant Instructor and is on its way to becoming a Q Arabica Instructor.
The Chemistry of Roasting
Coffee roasting is an essential process that changes coffee beans. From the principle that the green beans are high quality, the roasting could bring their quality or not. Because of this, the “Master of Roast” is a multiple professional. This professional knows the green beans, how to operate the machine, and the impact on the decision-making during the coffee roasting. The power supply, the airflow modulation, and total roast time operations are crucial in producing desirable components. On the other hand, simple mistakes can lead to beverages with grassy, scorched, and metallic notes. What are the chemical components produced in each roasting step? How do they impact the beverage? The Chemistry of Roasting course aims to present those physicochemical transformations in the beans during the roasting process. Understanding the beginning of the chemical reactions and their kinetics is crucial for the Master of Roast to produce desirable notes at the end. It is a theoretical and practical course that will discuss the science behind the process.
Room: Room 1
Pricing: €125.00
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:
Verônica Belchior
Owner, Verônica Belchior Consultancy
Belchior is a biologist, Msc in Ecology, PhD in Food Science and currently working on her postdoctoral degree in Food Science. Belchior is also a Q-grader and has been working with coffee for 14 years, starting as a barista, then quality manager for a coffee exporter, when she also became part of The Coffee Sensorium Project. Today she has her own company offering courses and consultancy in sensory analysis and chemistry applied to cupping, roasting and extraction, and she also works for an export company, Cocolo Coffee Export.
Coffee Grinding – From Burr Design to Maintenance and the Improvement of Cost of Business
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.
Physical and sensory evaluation of experimentally processed coffees
Over the past years, experimentally processed coffees have gained extreme popularity with coffee professionals and consumers. As the demand grows, more farmers started to experiment with new processing techniques, but they don’t always have access to the right resources which can lead to nonuniform cup quality, over fermented notes, and even cup defects. During this workshop, we will discuss the evaluation of these experimentally processed coffees from a green coffee buyer company’s perspective. Attendees will have the opportunity to examine experimentally processed green coffee samples and learn about the effects that the processing has on the structure and shelf-life of the beans as well as identifying positive characteristics and negative flavors in the cup during a tasting session. We will discuss the challenges of creating special processing methods based on clients’ request and possible ways of mitigating risk for producers.
Room: Room 1
Pricing: €125.00
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.
Instructors:
Franciska Apró
Quality Control Coordinator, Sucafina Specialty Europe
Franciska Apro has over 10 years of experience in specialty coffee. She worked as a barista, barista trainer, quality manager and production roaster before joining Sucafina Specialty Europe in January 2020 in the capacity of Quality Control Coordinator. In 2021, she acquired her Q Arabica Grader certificate. Over the past 3.5 years she has graded, roasted and cupped thousands of coffee samples from various origins. Thanks to Sucafina’s vertically integrated supply chains, she has had the opportunity to visit numerous coffee origins and learn more about farming and processing trends. She regularly provides cupping feedback and discusses quality with suppliers, including many experimentally processed lots.
Ermanno Perotti
Trainer, Sucafina Specialty
He studied Developmental Economics and began by designing sustainable development models for small coffee producers in Central & South America and in Southeast Asia. His interest in effectively integrating small producers into global coffee value chains led him to focus on the sensory and quality aspects of coffee. At the heart of what he does, coffee processing plays a special role. He gained knowledge by running wet mills in Central America and South East Asia, all supported by academical studies. Currently, he works as Global Origins Innovation in Sucafina and as a CQI instructor and SCA trainer.
Hot vs. Cold – a comparative analysis of controlled hot and cold water extraction
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.
Understanding and Applying the Evolved Cupping Protocol: the SCA's Coffee Value Assessment
Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.
Room: Room 1
Pricing: €125.00
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:
Dr. Mario R. Fernández-Alduenda
Technical Director, Specialty Coffee Association
From a coffee producing family in Mexico, Mario R. Fernández-Alduenda has tried to understand coffee for almost 30 years, under the light of food science. He has played many roles along the chain, from processor to coffee shop owner, but has mostly focused on the study of coffee flavor, how it is perceived and appreciated, and how it is formed. He is the Technical Officer of the SCA, which he joined in 2020.
MEASURE, AIM, TREAT: how to use the SCA water guide to your advantage
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.
Understanding and Applying the Evolved Cupping Protocol: the SCA's Coffee Value Assessment
Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.
Room: Room 1
Pricing: €125.00
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:
Kim Elena Ionescu
Chief Sustainability and Knowledge Development Officer
Kim Elena Ionescu is the Chief Sustainability and Knowledge Development Officer for the Specialty Coffee Association (SCA), where she develops strategy and leads action on behalf of coffee-centric businesses and organizations both large and small in the United States, Europe, and beyond to tackle the challenges coffee faces now and in the future.
Prior to joining the association, Kim spent a decade buying coffee and creating and directing sustainability at Counter Culture Coffee in North Carolina, where she resides with her husband and two daughters. And although these days she is more likely to be found behind desks and podiums than cupping tables and espresso machines, Kim believes that innovation and collaboration across the coffee value chain are critical for our community to thrive.
Espresso extraction and beverage creation on fully automatics
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.
Programming for Flavor: Dialing in Coffee Equipment
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.
Green Coffee Defects: Perceiving The Impact On Cup Quality
This workshop presents the concept of green coffee quality from the point of view of the producer and challenges the taster to critically evaluate and consider what is cup quality. The attendee is invited to perceive and identify green coffee defects among defective and non-defective cups in a blind assessment. This workshop uses a base coffee and the following green defects:
The Blacks (Full & Partial)
The Sours (Full & Partial)
The Brokens, Chipped & Shells
The Under-Ripes
The Floaters
The Insect Damaged
Room: Room 1
Pricing: €125.00
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:
Todd Arnette
Q Instructor & Value Chain Consultant, Academy of Coffee Excellence
Todd Arnette has been in the coffee industry since 1995. Owner of the Academy of Coffee Excellence and Quality Evaluation Manager for CQI has enabled Mr. Arnette to work closely with Producers, Importers and Roasters at origin, in training labs and roasteries around the world. Areas of expertise include: Post-Harvest Processing and Green Coffee Quality Evaluation, Green Coffee Buying, Production Roasting & Coffee Product Development, Food Safety Hazard Analysis Planning & Implementation – aligned with SQF and US FDA Food Safety Law. Mr. Arnette has attended all Roasters Guld Retreats except for 3 and encourages you to stay connected and involved.
Camila Khalife
Coffee Quality Specialist, Botanica
Camila Khalife is based in Quito, Ecuador. She started her career in coffee 10 years ago, first as a barista and coffee educator, and later on specialized in coffee quality. She is a Q Grader and a certified WBC Sensory Judge. She’s also the founder of Botanica, a café, quality lab & training center based in Quito. Camila has experience sourcing and processing Ecuadorian coffee and has worked closely with producers from all over the country. She’s also the Communications Lead & Programs Co-Lead of The Chain Collaborative, an organization focused on community-led development in the coffee sector.