Thursday

Filtering by: Thursday

Jun
8
1:45 PM13:45

Design Elements to Create a Brand that Connects to Consumer

Good design communicates a shop’s identity and values in a sensory way that allows people to feel, see and experience it’s brand. It sets the stage for good coffee and great service to be enjoyed and remembered. The third-wave coffee retail experience thrives on intentional creativity, especially when today’s customers are looking for meaning and connection, and so every design detail should be considered. 



From colors and furniture, to bar design and layout, to menu and presentation, we’ll simplify and humanize these design concepts, and consider the various details and their place in coming together to create a coffee shop that connects with your target market, and communicates your brand identity to bring people into an experience and community they’ll connect with longterm.

Category: Roasting and Retailing

Room:
Lecture Room 3

Target Audience: Baristas and Retail Operators

Download lecture handout here.

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Jun
6
1:45 PM13:45

Optimizing Your Green Coffee Buying Lab

Tracing and analyzing quality for a specific batch from origin to cup can be done by businesses of all sizes. But it requires work, sometimes a lot of work. Coffee labs are a cornerstone of many of the processes that generate the information for critical buying decisions and optimizing the way they handle green type can bring big benefits. This means coffee labs are uniquely placed to transform quality control, contract administration and data collection into a strategic advantage.

Simple changes in tracking, cupping, roasting and green grading of coffee samples in and around labs can yield big benefits. Building in-the-flow processes to collect data during daily business is easier than you think. A few simple guidelines can reveal new ways and tools to help follow a sample across your supply chain, compare results and support buying decisions based on reliable and accurate data. New technology and approaches can deliver insights into everything from partners, storage processes, cupping panels and more. You can connect this information to an ERP system for additional benefits. But process changes, plus new inexpensive equipment like your smartphone, means businesses of all sizes can gain the benefits.

Category: Trading and Commerce

Room:
Lecture Room 2

Target Audience: Traders, Producers, Roasters and Retail Operators

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Jun
6
1:45 PM13:45

Specialty Coffee Transaction Guide as a New Price Discover Tool for the Specialty Coffee Industry

There are big questions facing specialty coffee sellers and buyers. According to numerous studies in different coffee-producing countries, prices paid for green specialty coffees often don’t cover the full cost of production, let alone support thriving livelihoods for farmers and their families. Moreover, unless price discovery moves beyond commodity price references, younger farmers cannot expect these prices to evolve in ways that make them excited about remaining in the industry. As such, more and more farms will struggle to find a next generation to take over. This makes buyers increasingly concerned about future supplies of the different coffees that are needed to push the industry forward.

The audience attending this lecture will learn about the inception of and future plans for the Specialty Coffee Transaction Guide which is today a project housed at Emory University in Atlanta, Georgia. The Guide uses donated contract information about industry pricing behaviors that are anonymized and aggregated to create tables to serve as a guide to help both sellers (producers) and buyers (exporters, importers, roasters) land on pricing that does not rely on the volatile commodity price as a baseline. Leaders creating the guide propose that Specialty coffees are deserving of their own pricing scale and present current industry purchasing behaviors as the basis for that scale. The team responsible for the Guide has plans to expand the pool of data donors to ensure more global representation and to formalize the tool over the next years introducing governance, an advisory board, and securing funding to support its work. Come learn about this exciting new tool for the Specialty Coffee industry.

Category: Sustainability

Room:
Lecture Room 3

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

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Jun
6
12:30 PM12:30

The Kenyan Coffee Revolution: Ndaroini Smallholders Announce New Supply Chain

Kenya is one of the champagne regions of the coffee world – we, coffee professionals and consumers, all love it's unique profiles. Yet, volume output dropped rapidly in recent years and quality Kenyan coffees are becoming scarce. Moreover, through first-hand accounts, smallholders in the Nyeri area feel let down by the current system. A group of fed-up smallholders, from the Ndaroini washing station and Gikanda Cooperative Society Ltd., decided it was time for a change. They are demanding higher prices per kilogram and announce a new transparent supply chain in collaboration with Kenyan-based Rockbern and Dutch green coffee supplier Trabocca. Discover the structure of the Kenyan coffee market, why Kenyan quality has been disappointing and scarce, and which measurements smallholders are taking to improve their situation.

Category: Trading and Commerce

Room:
Lecture Room 2

Target Audience: Roasters, Traders, and Baristas

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Jun
6
12:30 PM12:30

Modulation of Roasting Profiles

Same coffee, same colour, same roasting time, but different roasting profile shapes: Does it make a difference in the cup?
Which process parameters does one have to control the shape of the roasting curve? How does this influence change in the drying kinetics and hence the chemical composition of the coffee and what is the result in the cupping profile?

Category: Roasting & Retailing

Room:
Lecture Room 1

Target Audience: Roasters and Coffee Enthusiasts

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Jun
6
11:15 AM11:15

An Unequal Pair: Coffee Industry Leaders & Farmers Discuss Their Needs & How to Align Them

With producers facing issues of climate change, migration of the younger generations to urban areas, and fluctuating coffee prices, it has become increasingly difficult for smallholder farmers to be successful and sustainable. It’s been 17 years since the last coffee crisis, and since then the industry has largely failed in making sustainable coffee a reality. Coffee prices are near record lows, over production & deforestation is continuing at a rapid pace, natural resources are being depleted, and youth are losing interest in coffee. The current prospects for farmers and youth are therefore limited. Key sector stakeholders hold the power, what is needed are the insights, experiences on successes and failures, and know-how to tackle these issues and bring focus to the farmers. Speaking with farmers, you learn that family is important; they strive for improved livelihoods through access to markets, valuable trainings, stable organizational structures, and a level playing field.
We are bringing together coffee industry leaders and farmers to discuss these critical issues to find common understandings and a path forward. By developing innovative partnerships that cater for social and environmental values these issues get addressed and opportunities for all stakeholders alike will establish a more sustainable coffee industry.

Category: Sustainability

Room:
Lecture Room 2

Target Audience: Producers and Traders

Download lecture handout here.

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Jun
6
10:00 AM10:00

Value Chain Data: Everyone is Collecting It, But Who Uses It Well?

The cost of data collection has plummeted in recent years, but more data doesn’t always translate to better decisions and stronger value chains. In this session, representatives from IDH, the sustainable trade initiative, and New Foresight will discuss how companies can use data to design better projects and the Global Coffee Platform will speak to the benefits of common reporting metrics and share insights from their recently launched Coffee Data Project.

Category: Sustainability

Room: Lecture Room 3

Download lecture handout here.

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Jun
6
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 | Agriculture and Food Authority, Coffee Directorate

  • 11:30 - 12:30 | DR Wakefield

  • 13:00 - 14:00 | Coffee Bird

  • 14:30 - 15:30 | Golluke & Rothfos GmbH / Volcafe

  • 16:00 - 17:00 | Trabocca

Room 2

  • 10:00 - 11:00 | International Womens Coffee Alliance (IWCA)

  • 11:30 - 12:30 | Portrait Country: Peru

  • 13:00 - 14:00 | Ruffatti Batlle

  • 14:30 - 15:30 | African Fine Coffees Association (AFCA)

  • 16:00 - 17:00 | Probat

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Jun
6
10:00 AM10:00

A Successful Case of Grassroots Movement from Brazilian Women in Coffee

With continental dimensions Brazil is considered the most significant world coffee producer. Since the coffee arrival in 1727, it’s generally considered as a men world. However, in the past ten years it’s been proved the importance of women work on the different sectors of the coffee production; in other words, women have finally conquered a proper recognition on the country.
The association (CCRC – Centro Comunitário Rural de Conceição) is located on the municipality of Carangola, Minas Gerais Estate, Brazil. It unites 266 coffee farmers as members as well as 400 people involved on the coffee project. In partnership with the State Ministry of Agriculture, 10 farmers are enrolled in a Quality Certification Programme called Certifica Minas.
All members live in an area between 700 and 1100m high, in very small farms, for Brazilian standards (not bigger than 15 ha), cultivating Arabica Catuaí. They are all family farmers working together during the whole process helping each other as much as possible. Women are responsible for the drying process, just few meters away from their household duties. Most of them are members of the IWCA with which support their training courses.

Category: Trading and Commerce


Room:
Lecture Room 2

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Jun
6
10:00 AM10:00

Exploring the Extraction of Coffee

This contribution discusses progress on research about extraction of coffee, from the Coffee Excellence Center at the Zurich University of Applied Sciences. Hot water extraction is the final step in the long journey of coffee, before consumption. While such a process might take as little time as few seconds for an espresso and several minutes for a drip brew, it is crucial to the quality of the cup. Here, we will track the extraction on a molecular level, from the first drop to the final cup, and compare the extraction processes of an espresso coffee from a porta filter and a fully automatic machine as well as a drip brew. We will discuss the impact of grind size and temperature on the extraction kinetics of drip brew and espresso coffee, respectively. Such research demonstrates the complexity of the task at hand, but also reveals new insight into this crucial process.

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Jun
6
8:00 AM08:00

AST Meeting

Please join the Education team for breakfast & coffee to discuss any AST or Education questions or queries and our latest updates.

Time: 8am-9am on the 6th of June, 2019
Location: Hall 3 - Lecture room 1 – Mannheim  

Important Info: We advise you have your show badge printed off before the AST meeting; there is limited registration desk services on the 5th of June from 9am-4pm.

You must have a pre-registered World of Coffee ticket for the show to attend the AST meeting, you will be able to then get your badge printed when you arrive at 8am on the 6th of June, ( as registration does not officially open until 8.30am).

You must have your official SCA AST badge with you to show security. Please email - alexm@sca.coffee if you do not have an AST badge before Monday the 3rd of April 2019.

Looking forward to seeing you there.

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