Lecture Description
Automation has revolutionized consistency in coffee preparation, but achieving specialty-level flavor in automated systems requires a deeper understanding of extraction science. This session builds on last year’s discussion by exploring advanced variables that influence taste in modern espresso machines—grind particle distribution, water chemistry, pressure and flow profiling, and sensor-driven adjustments. We’ll examine how these factors interact in automated environments and how operators can leverage data to fine-tune recipes for optimal flavor. Attendees will gain practical insights into bridging the gap between artisanal expectations and high-volume efficiency, ensuring that automation doesn’t compromise quality but elevates it.
Date: Sunday, April 12, 2026
Time: 10:00 am - 10:45 am
Location: Room 23BC
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Gage Johnston
Marketing Manager, Franke Coffee Systems - Dalla Corte
Gage Johnston is a marketing and operations leader in the specialty coffee industry, focused on bridging global innovation with real‑world operator needs. With experience spanning product marketing, roasting, sourcing, cafe management, consulting, and industry insights, he brings a cross‑functional perspective on technology, consumer expectations, and the future of coffee service. Passionate about connecting people and ideas, Gage champions community‑driven growth and helps brands translate their value to customers in meaningful, memorable ways.