Saturday

Filtering by: Saturday

Jun
8
to Jun 9

Berlin World Coffee Championships After Party

We're excited to announce the Berlin World Coffee Championships After Party will take place at Bricks, on Saturday June 8.

After three days of intense competition at the World of Coffee show, we're sure competitors will be ready to blow off some steam! We'll have cocktails, dancing, and music from 9PM until late.

Entry to this event will be free—all you need to do is arrive at the door with your World of Coffee show pass and ID. Entry is first come first served.

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Jun
8
1:45 PM13:45

Telling an Authentic Story of Coffee Through Photo-Voice

The story of coffee and those who grow it is increasingly important for consumers to know. How do you strike a balance between telling that coffee story well and being authentic?

To change how we share the story of coffee, we explored the photo-voice approach by giving coffee farmers digital cameras and asking them to answer a series of questions by taking photographs. This led to incredible discussions and stories that we might otherwise never have heard or thought of asking about. Photo-Voice gave farmers the opportunity to share their lived experiences using their own voice. What started with a social scientist employing photo-voice for research purposes within a coffee growing community in Burundi, led to a new way of engaging with coffee farmers and sharing their stories. We will share the approach and results of this, and the things we learned along the way – including the mistakes made and surprising benefits of learning from this.

This is a combined lecture with Milda Rosenberg (a researcher) and Robyn-Leigh van Laren (a story team representative of a Burundian coffee producer). We aim to link this talk to an exhibition of selected photos and stories in an interactive social setting.

Category: Humanities and Social Sciences

Room:
Lecture Room 2

Target Audience: Producers, Baristas, Roasters, Traders, Retail Operators, Coffee Enthusiasts

Download lecture handout here.

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Jun
8
1:45 PM13:45

Scaling Your Business for Success – How to Apply Rapid Growth Strategies to Your Business

Steve Jobs once stated, “I’m always amazed how overnight successes take a helluva long time.” Many entrepreneurs have a vision of success and simply need a road map to a as to make their dreams come true. The coffee industry is filled with stories of successful rapid growth including high profile companies such as Starbucks, Costa Coffee and Keurig. There are also many less visible companies that have experienced incredible growth over the years.

This growth didn’t just happen by accident. There are key principles in each of these growth stories by focusing on people, strategy, execution and cash. This seminar will take participants through the importance of each of these aspects and how to achieve results oriented plans.

Understanding and implementing these factors to growth can allow your business to accelerate at a very rapid rate. Some of the companies we will discuss grew rapidly from the start while others were 10-20 years old before they started their rapid growth. It’s never too late to start accelerating your business.

Category: Trading and Commerce

Room:
Lecture Room 1

Target Audience: Producers, Traders, Roasters, and Retail Operators

Download lecture handout here.

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Jun
8
12:30 PM12:30

How Can Coffee Smallholder Producer Organisations Thrive as International Businesses?

There are estimated to be over three million cooperatives worldwide employing 280 million people. Smallholder farmers account for most of the production of the world’s food, and 80% of the world’s coffee. So how can the sector support smallholder producer organisations (SPO) and enable the whole supply chain to thrive?

Twin has produced a report that examines the role of SPOs in the coffee supply chain. It outlines challenges they face and examples of both when they flourish, and when they fail. This session will share key findings from the report and recommendations for industry stakeholders to enable better working relationships and strengthen the future of coffee.

This presentation will reference and reinforce existing evidence showing that effective SPOs can benefit farmers, their communities and the whole coffee sector. It will guide attendees through best practice case studies and include perspectives from both buyers and producers.

The session will demonstrate that every actor in the coffee supply chain has the power to invest in SPOs and their communities while operating in a sustainable way. The coffee sector has the potential to empower smallholder producers and help them become robust and resilient businesses delivering long lasting value to everyone.

Category: Trading and Commerce

Room:
Lecture Room 3

Target Audience: Producers, Traders, Roasters, Retail Operators and Coffee Enthusiasts

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Jun
8
12:30 PM12:30

Decoding the Journey of Coffee from Cherries to Cup

Every cup of coffee has its story. Each step along the coffee value chain is interlinked and can be further optimized to improve the coffee quality. Apart from the inheritance of coffee varieties and terroir, post-harvest coffee processing plays an important role in quality improvement. During this processing, microorganisms and endogenous bean metabolism are involved. Spontaneous coffee fermentations are frequently associated with wild bacteria and yeasts that originate from the processing ecosystem. Whereas the microbial activities could grant a pleasant flavor to the cup, opposite effects can also occur when the fermentations are conducted suboptimally. The coffee seeds remain metabolically active during the entire processing chain, which involves multiple abiotic stresses that could insert compositional changes in the coffee beans.

In recent years, there has been an increasing interest in post-harvest coffee processing methods and their potential to improve the coffee quality. However, it was not yet clear which processing methods or parameters can define the (green) coffee bean composition and sensory profiles. To remediate this knowledge gap, this study aimed at a multiphasic characterization of the post-harvest coffee processing chain in different geographical locations and with different coffee varieties.

Category: Coffee Farming and Processing

Room:
Lecture Room 1

Target Audience: Producers, Baristas, Traders and Coffee Enthusiasts

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Jun
8
12:30 PM12:30

Domestic Consumption of Specialty Coffee at Origin: A Comparative Study

Oftentimes viewed as a cure-all for low prices, increasing domestic consumption within coffee producing countries is a hot topic for any number of businesses, governments, and producer organizations around the world. That said, increasing consumption of commercial grade coffee may just be putting a bandage over the current price crisis. Apart from solely increasing demand, a focus on specialty consumption can have outsized impacts on the future of coffee and its sustainability worldwide. But the million – or billion – dollar question is: what needs to be in place to enable the growth of specialty coffee consumption within producing countries?

By comparing the current state of domestic (specialty) consumption in Ethiopia, Colombia, and Peru, this lecture will demonstrate different models for increasing specialty consumption and show the positive impact that a focus on high-quality coffee consumption can have on the entire supply chain, particularly the involvement of young people.

Category: Humanities and Social Sciences

Room:
Lecture Room 2

Target Audience: Baristas, Producers, Retail Operators and Coffee Enthusiasts

Download lecture handout here.

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Jun
8
11:15 AM11:15

SCA's Price Crisis Response: How Did We Get Here and How Can We Ensure It Doesn’t Happen Again?

In December of 2018, the SCA launched its Coffee Price Crisis Response Initiative to develop alternative economic models for the specialty coffee sector. During this lecture, representatives from the SCA Sustainability Center and Board of Directors will identify factors that contributed to the wholly unsustainable economic position facing many coffee producers, discuss the limitations of current coffee purchasing practices, and explore actions that industry actors can take to address the crisis in the short term while building a sector that truly benefits the entire value chain in the long term.


Category: Science and Innovation

Room: Lecture Room 3

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Jun
8
11:15 AM11:15

Your Coffee Data is Business Intelligence - Use it to Deliver Quality, Consistency and Control Across Your Business

The artisanal customer face of specialty coffee is real and supported by a complex supply chain and highly specialized production. One result, this business creates and collects a lot of information. Understanding what can be collected and how it can help coffee businesses is simpler than people think. It is also the first step towards gaining real benefits.

Business intelligence is already accessible to businesses of all sizes, it is easy to use and inexpensive. It helps remove guesswork for beginners and delivers new insights for experts. Knowing what it is and how it works delivers real value to everyone in the supply chain. This lecture presents, what business intelligence really is in plain language, how coffee professionals can learn, implement and benefit from it and why doing that is more important than ever.

Category: Science and Innovation

Room:
Lecture Room 1

Target Audience: Producers, Baristas, Roasters, Traders and Retail Operators

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Jun
8
11:15 AM11:15

Negotiating Place and Taste: How Coffee Becomes “Glocal”

Throughout its long history, coffee has been cast in very different roles: exotic beverage, colonial good, global commodity – but also in a staple of the local cuisines of the countries where it was produced. Leaning on an ongoing Sociological study conducted in Paris, we will see how specialty coffee, initially strongly associated with Anglo-Saxon culture in both looks and taste, changes and adapts to the culture of the countries in which it is introduced, and explore what it means for coffee, a global commodity, to become “local”.

We will show that the local specialty coffee market increasingly mobilizes the past and local traditions through aesthetic choices, in what not only allows it to reach a larger audience, but also serves as means to extract and create value, in line with contemporary tendencies in global capitalism. But while the specialty coffee movement may mobilize local traditions and history in its quest to reach a larger following, it also puts at its center the geographical provenance of coffee. We will see that in that sense, this is a “glocal” movement, constantly trying to strike a balance between “origin” and local culture, innovation and tradition.

Category: Humanities and Social Sciences

Room:
Lecture Room 2

Target Audience: Roasters, Retail Operators and Coffee Enthusiasts

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Jun
8
10:00 AM10:00

What's on the Shelves? Unexpected Results from a Study on Coffee Packaging in a Supermarket

Ever wondered what language is used on the packaging to describe the coffee taste? This study provide unexpected insides into sensory language used on coffee packaging in the supermarket. How many different words are used? Are there information provided on the country of origin or whether it is Arabica or Robusta coffee? What you get is a market analysis resulting in insights coming from 602 analyzed coffee packages. You get inspiration for sensory vocabulary to use for your coffee and get a valuable overview about what is on the shelves without going to the supermarket yourself! Take up insights to position you and your coffee better by knowing what's in the market.

Category: Science and Innovation

Room:
Lecture Room 1

Target Audience: Roasters, Traders, and Retail Operators

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Jun
8
10:00 AM10:00

The Origin of Origins: Ethiopia’s Wild Forest Coffee

This session will introduce the audience to Ethiopian forest coffee.

Coffee originated in the woodlands of Ethiopia, and centuries after it came to be cultivated and consumed around the globe, it still grows wild in its ancestral forests. While this forest coffee has an interesting story and flavor profile, poor processing and a supply chain that mixed it with farm-grown coffee prevented the development of a special market for the forest-grown product.

That is beginning to change. Partnerships for Forests and the nonprofit organization TechnoServe are working to bring attention to high-quality forest coffees from several regions of Ethiopia. The impetus for this effort is to promote environmentally sustainable livelihoods in communities surrounding the forests: if community members receive higher prices for their forest coffee, they will have greater incentives to protect the woodlands. These forests are vitally important ecosystems that also house the genetic stock that the coffee industry will need in order to develop new varieties.

As part of this awareness-building effort, TechnoServe has been mapping Ethiopia’s coffee forests, the cooperatives and washing stations that process and market forest coffee, and it has been developing flavor profiles and origins to help connect roasters and traders to these unique coffees.

Category: Sustainability

Room:
Lecture Room 3

Target Audience: Roasters, Traders, and Coffee Enthusiasts

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Jun
8
10:00 AM10:00

A Sixth Era of Coffee? Specialty and Sustainability in Historical and Anthropological Perspective

This session brings together recent work on the history and anthropology of coffee in the context of a discussion about the role of specialty in rebalancing the fundamentals of the market. Professor Jonathan Morris presents an overview of the history of price volatility across the five eras of coffee history he has identified, with some suggestions as to how this might be resolved in a sixth era as producer countries start consuming their own coffee. Sabine Parrish focuses on Brazil where this has already occurred, discussing the overall growth in consumption, and relating this to a specialty culture that has to operate within constraints imposed by Brazil’s primacy in the field of production.

Category: Humanities and Social Sciences

Room:
Lecture Room 2

Target Audience: Baristas, Roasters, Producers, Traders, Retail Operators, and Coffee Enthusiasts

Download lecture handout here.

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Jun
8
10:00 AM10:00

Cupping Room Sessions

For the full schedule of sessions across all three days at World of Coffee, click here.

Room 1

  • 10:00 - 11:00 | TBC

  • 11:30 - 12:30 | CTS Coffee Trading Stehl GmbH

  • 13:00 - 14:00 | Golluke & Rothfos GmbH

  • 14:30 - 15:30 | TBC

Room 2

  • 10:00 - 11:00 | Coffee Quality Institute (CQI)

  • 11:30 - 12:30 | CQT Coffees

  • 13:00 - 14:00 | Portrait Country: Peru

  • 14:30 - 15:30 | TBC

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Jun
6
1:45 PM13:45

Innovative Problem Solving : A Design Thinking Approach

A lecture for supporting business and community leaders to utilize empathy in building a better understanding of their team or community, challenge assumptions and reject basic solutions for a more inclusive, diverse and culturally fit organization. Learn about the process that designers use to extract, teach, learn and apply knowledge: Design Thinking. Attendees will review human centered techniques and explore creativity tools to expand their ability to build the culture they want for themselves and their community.

Room:
Lecture Room 1

Target Audience: Baristas, Roasters and Traders

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