Basic Roaster Operation and Maintenance
Workshop Description: This workshop offers an in-depth, hands-on introduction to the core principles of roaster operation and maintenance. Participants will explore how various commercial roasting machines operate, focusing on the roles of airflow, burners, and heat transfer. This workshop combines classroom learning with interactive, on-site demonstrations led by multiple roaster manufacturers. Attendees will develop confidence in basic operational procedures and maintenance routines to maximize equipment performance, ensure safety, and extend roaster longevity.
By the end of this workshop, participants will be able to:
1. Understand the fundamental principles of roaster operation, including airflow, burners, and heat transfer mechanisms.
2. Compare similarities and differences among various commercial roaster models.
3. Understand proper operational techniques and basic maintenance tasks for different roaster models.
4. Recognize the importance of regular maintenance in optimizing roaster performance, safety, and product consistency.
Note: The workshop begins with classroom instruction, followed by exclusive early access to the show floor for guided demonstrations with a variety of roaster manufacturers. This unique setup offers hands-on interaction with equipment and direct Q&A with experts, though no actual coffee roasting will take place. The workshop concludes in the classroom with additional exercises and group discussion.
Date: Saturday, April 11, 2026
Time: 8:00 a.m. - 11:00 a.m.
Room Number: 30 DE
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Doug Graf
Cafe Business Building Essentials
Workshop Description: Dive into the core elements every coffee entrepreneur needs to build and sustain a successful cafe business. Learn to select and maintain essential equipment, design a sales-driven menu that aligns with your brand, and manage costs for profitability. Explore beverage trends and marketing ideas to attract loyal customers. Discover how to unlock your cafe's full potential, including how to turn slow evenings into busy, revenue-generating hours.
Walk away with actionable insights and a renewed confidence to elevate every aspect of your cafe. This workshop is ideal for current and aspiring cafe owners and managers ready to elevate their business.
Learning Objectives:
1. Identify essential equipment needs and maintenance practices to support efficient daily operations.
2. Develop a visually appealing and profitable menu that aligns with your brand and customer preferences.
3. Calculate cost of goods and apply techniques to ensure profitable pricing and inventory management.
4. Analyze current beverage trends and consumer habits to attract new customers.
5. Implement strategies to increase evening sales and create inviting after-work experiences for guests.
Date: Saturday, April 11, 2026
Time: 8:00 a.m. - 10:30 a.m.
Room Number: 30 B
Category: Business
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Anna Gutierrez
The Flavor Expression of Coffee Processing
Workshop Description: Why have novel coffee post-harvest processing methods surged in the past decade? Because processing shapes flavor.
Post-harvest techniques enable producers and processors to influence flavor profiles and tailor coffees to specific market preferences. Traditional methods—washed, natural, and honey—remain foundational, while innovations such as controlled or extended fermentations, and even flavor infusions with natural or synthetic ingredients, have expanded the possibilities. Together, these approaches form a rich toolbox that can yield an extraordinary spectrum of flavors from the same raw material.
In this workshop, we’ll explore coffees processed through a range of methods—from the most classic to the most cutting-edge—and experience firsthand how post-harvest decisions unlock diverse flavor expressions. We'll use descriptive assessment tools from the Coffee Value Assessment to appreciate the flavor profiles of different coffees better.
This workshop is valuable for those who want to expand their sensory skills and better appreciate the craftsmanship behind coffee flavor development.
Learning Objectives:
1. Explore a broad spectrum of post-harvest processing methods, from traditional (washed, natural, honey) to novel techniques (extended fermentation, flavor infusion), experiencing how these choices impact sensory profiles.
2. Learn to use CVA Descriptive Assessment tools to sharpen your ability to characterize nuanced sensory profiles.
3. Gain insights into how processing decisions can be used to tailor coffee to specific preferences and markets.
Date: Saturday, April 11, 2026
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 31 AB
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Mario Fernández
The Coffee Brand Playbook: A Guide to Writing One Yourself
Workshop Description: This intensive workshop equips coffee business owners and leaders with frameworks to develop strategic brand positioning through competitive analysis and differentiated messaging. Participants learn data-driven market research methodologies, create detailed competitor profiles using SWOT analysis, and develop a comprehensive brand positioning document that includes value propositions, mission/vision statements, and target audience personas, brand voice, and story. The workshop combines industry-specific case studies with practical application through guided worksheets. By the end of this workshop, participants will have the tools and frameworks needed to independently identify market gaps, articulate unique positioning, develop core brand strategy elements, and create cohesive brand narratives that drive customer acquisition and retention in crowded coffee markets.
Learning Objectives:
1. Identify Strategic Market Opportunities: Learn how to conduct competitive landscape analysis using industry data and SWOT frameworks to uncover white space your competitors are ignoring.
2. Craft Differentiated Brand Positioning: Master the step-by-step process to develop compelling value propositions, mission/vision statements, and brand narratives that clearly communicate why customers should choose you over competitors.
3. Define Your Target Customer: Create detailed audience personas using demographic, psychographic, and behavioral data to focus your positioning on the customers most likely to buy.
4. Build Your Brand Positioning Playbook: Apply proven frameworks through hands-on exercises to develop a complete, actionable brand strategy you can implement immediately in your business.
Date: Saturday, April 11, 2026
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 30 C
Category: Business
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Darleen Scherer
Evaluating Green Coffee Quality Beyond the Cup Score
Workshop Description: This workshop teaches attendees how to evaluate green coffee using measurable quality indicators in addition to the cupping score. Participants will learn how to conduct green grading and physical inspection, calibrate and operate moisture and water activity meters, and use UV fluorescence to identify processing or storage issues. The session includes hands-on practice with measurement tools, green defect identification, and a cupping of coffees intentionally spiked with common physical defects. By tasting defects that can be visually identified, participants will connect physical attributes to sensory expression. The workshop equips learners with practical methods to make more confident purchasing decisions, select coffees that fit their menu goals, and communicate quality expectations to exporters and importers.
Learning Objectives
1. Correctly calibrate and use moisture meters, water activity meters, and UV tools.
2. Interpret measurements alongside visual green grading inspection to evaluate lot quality.
3. Identify how specific green defects may present in the cup through guided tasting.
4. Use physical and analytical data to make informed purchasing decisions aligned with quality goals.
Date: Saturday, April 11, 2026
Time: 9:00 a.m. - 12:30 p.m.
Room Number: 31 C
Category: Cupping
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Sarah Cline Parker
Trevor Jermasek
Crafting Excellence: Espresso Extraction and Proper Beverage Preparation
Workshop Description: This immersive workshop introduces participants to the foundations of espresso, from its role in the cafe to the science behind proper extraction. Through clear demonstrations and guided practice, attendees will learn essential techniques, including dialing in grind size, effective tamping, and pulling consistently balanced shots.
Participants will learn to steam milk for high-quality results, with dedicated practice time. Experienced instructors will provide individualized support, ensuring personalized coaching and skill development during practical activities. This workshop also explores traditional espresso beverages and their preparation.
By the end of the workshop, attendees will walk away with a deeper technical understanding of espresso extraction, improved beverage-building skills, and practical knowledge they can apply immediately. If you’re new to espresso or looking to develop your barista skills further, this session offers a valuable, engaging learning experience.
Learning Objectives:
1. Learn the fundamentals of espresso preparation — Understand how variables such as grind size, dose, tamping pressure, and shot time influence flavor, balance, and overall espresso quality.
2. Develop consistent extraction techniques — Practice dialing in espresso, adjusting grinders, and pulling shots with accuracy to achieve repeatable, café-quality results.
3. Foundational beverage preparation skills — Attendees will learn the proper construction of staple espresso-based drinks and gain confidence in steaming milk to different textures and correct temperatures.
Date: Saturday, April 11, 2026
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 32 AB
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Ahmad Aziz-Taylor
Taste the Cold Brew Science: A Sensory Exploration of Recent Cold Brew Research
Workshop Description: Since cold brew coffee entered the industry's main stage a decade ago, many coffee professionals believe they've learned all there is to learn about the brewing method. This workshop is an interactive exploration that demonstrates some of what the latest coffee science has taught us about cold-water brewing and how to apply scientific and sensory skills to transform cold brew cups from mediocre to extraordinary.
Designed for coffee professionals across various segments, this workshop delivers a science-driven, practical experience with cold brew. You'll discover how cold-water brewing shapes flavor, learn strategies to optimize your cold brew offerings, and uncover actionable ways to apply the latest research in your role. Whether you're focused on quality, innovation, or storytelling, this session offers relevant insights for anyone interested in cold brew's potential.
Learning Objectives:
1. Understand how the cold water brewing method impacts flavors in the cup compared to hot brewed counterparts.
2. Learn how to use cold brew cupping to explore possibilities and make meaningful program decisions.
3. Explore how cold brew can showcase the unique characteristics and stories behind different coffees and origins.
4. Practice cold brew sensory analysis with CVA (serves as an easy-to-follow intro to CVA forms).
5. Participants will engage in approachable sensory comparisons designed for all experience levels.
6. Leave with practical, evidence-based takeaways—whether you want to understand cold brew's popularity or discover insights aimed at improving your offerings for cold brew consumers.
Date: Saturday, April 11, 2026
Time: 1:00 p.m. - 4:00 p.m.
Room Number: 30 B
Category: Sensory
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Julia Leach
Using the Coffee Value Assessment - a Workshop for Experienced Cuppers
Workshop Description: The SCA Coffee Value Assessment (CVA) is a tool developed as a universal system of evaluating and documenting coffee quality, and is the most widely used quality evaluation system in the Specialty Coffee industry. The CVA is an evolution of previous cupping systems, like the 2004 SCA Cupping Protocol, but it integrates current sensory science, economics, evolved techniques, and current coffee market dynamics. This 3-hour course will orient experienced cuppers to the system, teach proper use of the CVA, and explore how the CVA can be adapted for use across a variety of business environments.
Learning objectives:
1. Understand the purpose and design of the Physical, Descriptive, Affective, and Extrinsic Assessments of the CVA.
2. Perform a coffee assessment using all four elements.
3. Understand how to use tools like aroma examples and triangulations to improve skills.
4. Learn how to adapt CVA to specific business environments such as the roasting company, the coffee trader, the coffee exporter, etc.
Date: Saturday, April 11, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 30 DE
Category: Cupping
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Peter Giuliano
Sensory Toolkit 2.0 — Aroma, Texture & Narrative for Modern Coffee Training
Workshop Description: Sensory Toolkit 2.0 is a dynamic, hands-on workshop that expands traditional cupping and flavor-wheel training into a multisensory approach designed for modern baristas, trainers, and sensory professionals. Participants explore the intersection of aroma, texture, and narrative to build a more intuitive and inclusive sensory vocabulary. Through guided tasting, aroma jar identification, tactile mouthfeel stations, and narrative-based flavor mapping, attendees learn practical methods for breaking the “language trap” that limits sensory communication in cafés and training environments. This workshop equips participants with actionable tools to strengthen team calibration, improve guest communication, and enhance their own ability to perceive and describe coffee in a meaningful, memorable way.
By the end of the workshop, participants will be able to:
1. Identify and describe key aromas using a simplified, accessible scent library.
2. Use tactile cues to interpret and communicate mouthfeel and structure in brewed coffee.
3. Apply multisensory anchors (texture, color, temperature, emotion, memory) to develop more expressive and accurate tasting language.
4. Break common sensory “language traps” through narrative-based flavor communication.
5. Implement quick, low-cost sensory training exercises in their own cafés or training programs.
Date: Saturday, April 11, 2026
Time: 1:30 p.m. - 3:30 p.m.
Room Number: 31 AB
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Ashley Whelan
Strength vs. Extraction: Understanding What You’re Tasting
Workshop Description: Many coffee drinkers use the word strong to describe what they like in espresso, but strength is only one part of a much bigger story. In this interactive tasting workshop, we’ll explore the critical and often misunderstood difference between strength and extraction quality. Through guided tastings and intentionally varied espresso shots, participants will learn how brew ratios, grind size, and temperature influence both intensity and flavor clarity.
We’ll begin by clarifying what strength truly means in espresso: the concentration of dissolved coffee in the final shot. From there, we’ll dive into extraction, how much of the coffee’s soluble material is pulled during brewing, and how under-extracted, balanced, and over-extracted espresso presents itself on the palate. By tasting contrast shots that isolate these variables, participants will build a clearer sensory vocabulary to identify cleanliness, acidity, sweetness, body, and finish with greater confidence.
Whether you’re a barista looking to sharpen your dialing-in skills or a coffee enthusiast curious about why some shots taste vibrant and balanced while others feel harsh or hollow, this workshop will provide practical tools to diagnose espresso and make intentional, repeatable adjustments behind the bar. Come ready to taste, compare, and better understand what’s really happening in your cup.
Learning Objectives
1. Clarify Strength vs. Extraction in Espresso
Help participants understand the distinction between espresso strength (brew ratio and concentration) and extraction (how much flavor is dissolved), and how each variable impacts the final shot.
2. Develop Espresso-Specific Sensory Awareness
Strengthen participants’ ability to taste and identify sensory cues associated with under-extracted, balanced, and over-extracted espresso.
3. Translate Taste Into Actionable Adjustments
Equip attendees with practical tools to connect what they taste to specific, repeatable adjustments such as dose amount, grind size, and yield.
4. Foster Confidence, Curiosity, and Dialogue
Create an engaging, supportive environment where participants feel comfortable asking questions, comparing shots, and deepening their understanding of espresso through shared sensory experience.
Note: This workshop will use espresso as the brew method to explore these principles, but the content covered can be applied to all coffee brewing methods.
Date: Saturday, April 11, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 32 AB
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Emma Isabel
The Future of Coffea: Exploring Species Diversity and Adaptation
Workshop Description: Deep dive into this immersive workshop examining the history and future of the Coffea species. Focusing on the diversity of flavor and the lack of genetic diversity endangering the species, the workshop walks participants through key factors that make Coffea, particularly Arabica, vulnerable to extinction.
Part presentation, part tasting, this workshop is open to and has been fruitful for people with varied levels of experience, from those new to cupping all the way to seasoned coffee traders. Discover what is at stake as we face environmental and genetic challenges, and gain first-hand insights through compelling case studies from producers of the world’s rarest species and innovative farming initiatives. Some of these producers will join as guest speakers, offering their perspectives and sharing their experiences directly with participants.
Tasting exercises will include multiple Coffea species such as Stenophylla, Eugenioides, Liberica, Excelsa, Racemosa, Wightiana, experimentally processed Canephora, and a selection of several innovative and rare Arabica varieties and processings.
This session will deepen your understanding of the urgent need to preserve coffee biodiversity, highlight the threats and the remarkable potential within this genus, and introduce initiatives underway to navigate the current climate.
Learning Objectives:
1. Understand the importance of genetic diversity in coffee and why many Coffea species, especially Arabica, are endangered, and describe the environmental, genetic, and economic factors involved.
2. Taste and identify a range of Coffea species and Arabicas, while discussing their unique genetic and sensory characteristics.
3. Analyze real-world case studies of innovative farming and conservation practices aimed at preserving rare coffee species and adapting to climate change.
4. Foster professional and community connections through collaborative learning and shared sensory experiences.
5. Enjoy an engaging, memorable coffee experience that sparks curiosity and inspires reflection on coffee’s future.
Date: Saturday, April 11, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 31 C
Category: Cupping
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Leon Grodski Barrera
Adriana Uriostegui
Filter Builders: An Ion Exchange Lego Lab
Workshop Description: Snap into water chemistry with this hands-on workshop where we explore the compounds and ions commonly found in water—like calcium, magnesium, and sodium. Piece-by-piece, learners will see how minerals move through filters like ion exchange cartridges. We will also talk about why the coffee industry wants to manage minerals in water that is already safe to drink. Whether you are a technician, barista, or just curious about what’s happening inside your water filter, this session helps build clarity—literally. Come ready to stack knowledge and connect the dots on how filters manage minerals.
Following this workshop, attendees should be able to:
1. Identify compounds typically found in tap water
2. Define and list components that contribute to the total hardness of a water
3. Define and list components that contribute to the temporary hardness of water
4. Define and list components that contribute to alkalinity
5. Describe what happens inside of an ion exchange water filter cartridge
Date: Saturday, April 11, 2026
Time: 1:30 p.m. - 3:30 p.m.
Room Number: 30 C
Category: Science
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Ben Helt
Building Better Wholesale: Your Roadmap to Starting & Scaling Your Wholesale Coffee Business.
Workshop Description: This workshop equips new and growing coffee entrepreneurs with the knowledge and tools to start and scale a wholesale coffee business. We’ll cover the full journey—from green coffee buying and roasting to selling your product across B2B and consumer channels. By the end, you’ll have a comprehensive roadmap to develop a profitable, customer-focused wholesale program, along with an understanding of key industry benchmarks and strategies for standing out in a crowded market.
Learning Objectives:
1. To learn how to source green coffee in an effective manner by working with various buying methods, forecasting, and working alongside producers
2. To understand the necessary equipment and education needed to create an in-house roasting program
3. Gain practical and effective sales tactics from two coffee sales professionals, such as how to build a pipeline, creating sales & marketing materials, and how to conduct in & out-bound sales
4. Attendees will have a business plan specially for wholesale coffee roasting to follow along, fill-out, and walk away with
Date: Sunday, April 12, 2026
Time: 9:00 a.m. - 11:00 a.m.
Room Number: 30 C
Category: Business
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Tarra Samuelson
Blair Smith
Public Cupping: Agrorigem & Plata Digital
Public Cupping - Open to All Attendees
Cupping Room 381 C
Public Cupping: KENYA'S BEST COFFEE
Public Cupping - Open to All Attendees
Cupping Room 382 A
Public Cupping: Geishas from Peru
Public Cupping - Open to All Attendees
Cupping Room 381 A
Private Cupping: Cafe Imports
Private Cupping - Open to Select Attendees
Cupping Room 381 C
Public Cupping: Osito Coffee & Cacao
Public Cupping - Open to All Attendees
Cupping Room 382 A
Public Cupping: Daterra Coffee
Public Cupping - Open to All Attendees
Cupping Room 381 B
Coffee & Climate: A Collaborative Workshop to Better Understand Climate Change
Workshop Description: Discover the causes and effects of global warming together, using coffee-specific examples, in a systems-thinking workshop. It is designed to act as a climate change primer for anyone thinking about the business risks and impacts of global warming on coffee.
In order to tackle coffee decarbonization or think about your company's carbon footprint and build resilient supply chains, we must first understand the problem. The aim of the Climate Fresk is to explain the fundamentals of climate science based on data from the Intergovernmental Panel on Climate Change report in a collaborative game and discussion format. Participants will create a collective climate collage in relation to the specialty coffee sector. This makes it easier to understand what's at stake and empower each participant to walk away ready to turn potential climate business challenges into action!
This workshop is a coffee focused version of the Climate Fresk, which was created by Cédric Ringenbach to provide an accessible and engaging tool for climate awareness and education.
Learning Objectives:
Clarity on what's driving global warming and the current and future expected impacts on coffee
Confidence to enact climate adaptation, mitigation or resilience strategies
Build community, reinforce mission, purpose and values thinking
Enable sustainability advocacy beyond those who have sustainability in their job title
Date: Saturday, April 26, 2025
Time: 1:30pm - 4:30pm
Room Number: 370AB
Category: Green Coffee, Business
Price: $252 $170 (SCA Member) / $200 (Regular)
Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.
Instructor
Mel Bandler (she/her)
Sustainability Strategist & Educator
MEL BANDLER is a green belt Climate Fresk facilitator passionate about raising climate awareness. She is a sustainable sourcing professional who empowers brands to act on sustainability and engage purposefully with consumers.
Management & Leadership: Building a Better Business
Workshop Description: If you were one of the attendees hoping to grab a seat in last year's sold-out "Building a Better Business" workshop, now's your chance! 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.
Date: Saturday, April 26, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 371AB
Category: Business
Price: $252
Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.
Instructor
Laila Ghambari (she/her)
Owner/Consultant, Guilder
Laila Ghambari brings nearly two decades of specialty coffee expertise, rooted in a lifelong connection to the craft. She is the owner of a roastery and three cafés in Portland, OR, the 2014 U.S. Barista Champion, led multimillion-dollar cafe operations at Stumptown Coffee Roasters, and shaped industry standards as a Barista Guild Executive Council member and chair. Additionally she is a consultant, helping coffee businesses scale strategically, build strong cultures, and achieve sustainable success.
Tastes Like Tropical Fruits: Understanding Fruit Flavors and Aromas from the Tropics
Workshop Description: In this hands-on workshop, attendees will explore the sensory attributes of a wide range of tropical fruits and how to use them to appropriately describe tastes and flavors found in specialty coffee. Additionally, through a series of tasting and description activities, attendees will learn valuable tools to improve their sensory memory and approach flavor description in an effective way.
After completing the workshop attendees will be able to:
• Identify and describe the distinct flavors and aromas of 15+ tropical fruits.
• Develop and improve their sensory memory to better recognize fruit-related flavor notes in coffee.
• Enhance their vocabulary for effectively communicate flavor notes, improving their ability to describe coffee.
By the end of the workshop, attendees will be better equipped to articulate the fruity nuances in specialty coffee, enriching both personal appreciation and professional evaluations.
Date: Saturday, April 26, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 360DEF
Category: Brewing/Sensory
Price: $252
Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.
Instructor
Camila Khalife (she/her)
Coffee Quality Analysis Specialist
Camila Khalife is a coffee quality specialist with a background in communication based in Quito, Ecuador. She is the founder of Botánica — a café, training center, and quality lab. After working in different roles, she has specialized in coffee quality and education.
She is a Q Arabica Grader and is currently completing the Instructor Program at the Coffee Quality Institute. She is also the Impact & Communications Lead of The Chain Collaborative, a non-profit focused on community-led development initiatives in the coffee sector.
Camila is fluent in Spanish and English.
Mastering Coffee Flavor Through Water Composition
Workshop Description: Water is an excellent solvent that consists of more than just the pure chemical compound of hydrogen (H) and oxygen (O), i.e. H2O. Substances from the environment, water treatment and minerals are dissolved in drinking water. Its exact composition affects the sensory dimensions of water: taste, odor and mouthfeel. With a Water Wheel similar to SCA’s Coffee Taster’s Flavor Wheel, we will understand the three main sensory dimensions. Attendees learn how businesses can elevate their beverage offerings by tailoring water to their specific brewing requirements and needs.
Relevance to the Coffee Industry:
Have you ever wondered why coffee can taste perfectly balanced in one café but overly bitter or sour in another, even when the same beans, brewing methods, and equipment are used? The difference often lies in the water. Hydrogen carbonate, or alkalinity, plays a vital role in controlling coffee’s acidity. Too much alkalinity can neutralize sourness but intensify bitterness, while too little can result in an excessively acidic taste. Striking the right balance is essential for creating a coffee experience that caters to diverse palates.
Date: Saturday, April 26, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 372AB
Category: Science
Price: $252
Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.
Instructor
Anastasia Chovan (she/her)
Director of Sales - Professional Filter, Vivreau North America
With over 25 years in the beverage industry, Anastasia Chovan is the Director of Sales, Professional Filter, at Vivreau North America. In 2022, she became North America's first certified water sommelier after completing an intensive training in Germany. Anastasia specializes in optimizing water composition and filtration to enhance beverage flavors, especially coffee. She plays a crucial role in developing innovative water filters for the North American food and beverage market, addressing key water quality challenges. Through Vivreau Water Lab education sessions and masterclasses, Anastasia passionately shares her expertise on water and its impact on taste.
Programming for Flavor: Dialing in Coffee Equipment
Workshop Description: Programmable coffee equipment provides excellent control over the brewing process. Yet producing delicious results often requires going beyond factory default programs. In this class, we’ll explore batch brewer, espresso grinder, and espresso machine programs and learn how they can be used to dial in 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 roasters.
Date: Saturday, April 26, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 362DEF
Category: Espresso
Price: $252
Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.
Instructor
Brady Butler (he/him)
Owner, Trail Blaze Coffee Academy
Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician trainings 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 a Lead Author for the Coffee Technicians Program, including the Intermediate Diagnostics and Repair and Advanced Equipment Support courses. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.
Introduction to Cupping
Workshop Description: This workshop will guide you through the standards and protocols used by cupping practitioners, giving you the skills to evaluate coffee like an expert. You'll also have the opportunity to practice cupping different coffees using the Specialty Coffee Association’s descriptive and affective evaluation forms. No prior cupping experience is needed to attend this workshop.
Date: Saturday, April 26, 2025
Time: 1:30 p.m. - 5:00 p.m.
Room Number: 361DEF
Category: Cupping
Price: $252
Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.
Instructor
Seidy Selivanow (she/her)
Co-Owner & Barista Trainer, Kafiex Roasters
Seidy Selivanow was born and raised in Mexico, where from a young age, she developed a great passion for gastronomy, which led her to pursue a degree in this field. Her career took an unexpected turn six years ago when she began to explore the world of specialty coffee in the United States. It all started through her travels, which allowed her to visit various coffee-producing countries and learn about their processes.
During this journey, Seidy and her husband began roasting coffee at home, and later started selling it at local markets in Vancouver, WA, where they live. In 2018, they decided to take a further step and opened their first specialty coffee bar and roastery, a space that became key to her complete love for the world of coffee.
Today, her specialty coffee company and brand, Kafiex, operates two specialty coffee bars and a roastery where they roast coffee for other local businesses. Throughout her journey, Seidy has had the privilege of being part of important events, such as the Cup of Excellence Mexico, as well as speaking at events like the Women Coffee Powered Summit. Seidy has also had the honor of being the emcee for the national barista competition in Mexico and teaches barista and cupping courses for beginners.
In 2019, Seidy discovered national barista competitions in the States, which sparked her interest in competing. In 2021, she entered the competition and achieved first place in her first regional. In 2024, she placed eighth nationally, and more recently, she secured third place in the regional competition to qualify for the 2025 nationals in the United States.
Her journey in coffee has been a constant evolution, marked by passion, dedication, and learning, and she is motivated to continue growing in this fascinating world.
Exploring Coffee Acidity: A Flavoromics Perspective
Lecture Description
Acidity is a cornerstone of coffee's flavor profile, contributing brightness and complexity to its sensory experience. Despite its importance, the specific compounds driving acidity perception remain underexplored. This lecture examines the intricate relationship between sensory perception and the chemical compounds influencing acidity in coffee. Employing a flavoromics approach, the study integrates sensory evaluations by coffee professionals with advanced chemical profiling techniques. By analyzing coffee samples from diverse origins and processing methods, the research aims to discover how some specific compounds shape the sensory perception of acidity. This session serves as groundwork for a deeper understanding of acidity's role in coffee, emphasizing its importance for improving flavor and consumer satisfaction.
Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 361ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Agnese Santanatoglia (she/her)
PhD Coffee Chemistry, University of Camerino - Simonelli Group
Agnese recently earned her Ph.D. in Analytical Food Chemistry (Coffee Chemistry) at the International School of Advanced Studies. Her research, part of the Research and Innovation Coffee Hub project, was a collaboration between the University of Camerino and Simonelli Group, focused on advancing coffee science. She holds a Master’s degree in Industrial Pharmacy and a Second-Level Master’s in Nutrigenomics. As a visiting Ph.D. student at Ohio State University’s Flavor Research and Education Center, she studied coffee acidity. Her work explores the chemical characterization of coffee brewing methods, analyzing volatile and non-volatile compounds. She has published in high-impact journals, contributes to international conferences, and collaborates with academic and industrial partners.
Coffee Consolidations: Smart Strategies for Small Companies to Scale Up (ver. 2.0)
Lecture Description
In the dynamic coffee industry, consolidation poses significant challenges and opportunities for small businesses. This lecture offers practical insights into navigating consolidation trends, drawing from recent market data and key transactions involving industry giants like JAB Holdings, Nestle, and boutique brands such as Blue Bottle Coffee. We explore the drivers behind consolidation, including market saturation and the pursuit of innovation.
Through real-world examples, we showcase how small businesses can leverage M&A, venture capital, and private equity to scale up and remain competitive. Additionally, we delve into the transformative role of technology, highlighting advancements in coffee brewing and supply chain management. Success stories from Intelligentsia Coffee and Blue Bottle Coffee demonstrate effective strategies for differentiation and growth amidst consolidation pressures.
This lecture equips entrepreneurs with actionable strategies to navigate consolidation dynamics and thrive in the evolving coffee market.
Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 350DEF
Category: Business
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Lukasz Mrowinski
Former Co-Founder & CEO, Etno Cafe
Lukasz Mrowinski, former co-founder and CEO of Etno Cafe, a Polish coffee brand with 28 cafes in major cities like Warsaw and Wrocław.
Founded in 2012, Etno Cafe quickly became the largest Polish-originated cafe chain and craft coffee roastery, pioneering bottled Cold Brew Coffee production in Europe. Under his leadership, Etno Cafe introduced many innovations, including a unique business model or mobile app for Click&Collect ordering, which boosted its recognition in the Financial Times FT 1000 ranking of 2020, securing 196th place among European companies and 7th in Food & Beverages.
Etno Cafe experienced growth through organic expansion and strategic M&A deals, leveraging investor funds for development.
In April 2022, Łukasz exited Etno Cafe to pursue M&A ventures, joining the Harbour Club. This organization offers practical insights and strategies for entrepreneurs seeking to acquire, revitalize, and divest businesses, challenging the notion that significant upfront capital is necessary for successful acquisitions.
Since May 2020, Lukasz has also been hosting the Coffee On Air podcast.
Before joining the coffee industry, Łukasz was a lawyer and tax advisor for over 12 years, including 6 years at KPMG and 3 years at Credit Agricole.
From Coffee Sources to Coffee Voices: Empowering Industry-Wide Knowledge Creation in Specialty Coffee
Lecture Description
Specialty coffee professionals continue to advocate for sustainability and equity, yet it’s difficult to know what definitive action we can each take to support these goals. A subtle yet profound way sustainability and equity occur is through the development and distribution of information, and in how we each seek or allow certain information sources to influence our understanding and behavior. A panel of five will define and discuss different information types, the level and kind of influence associated with each type of information, and how this applies to power dynamics across the specialty coffee industry. Definitions and examples will be shared with the goal of empowering the audience to become aware of their own behavior and 1) seek information and influence from a wider range of sources, 2) identify and explore biases toward and against sources of influence, and 3) realize their potential to empower others through simple and readily available opportunities.
Panel members Vera Espinola (Azahar Coffee), Dr. Tiffany Johnson (Georgia Tech), Dr. McKenzie Preston (NYU), Conley Ku (Vanderbilt University), and Dr. Taya Brown (USDA) will speak on the above, and invite you to participate in discussion around the presented topics.
Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 352DEF
Category: Sustainability
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Dr. Taya Brown (she/her)
Coffee Researcher, Del Fuego Project
Dr. Taya Brown is an agronomist and participatory researcher with special focus on smallholder coffee systems. She has studied coffee farming systems, adoption of innovation, and barriers to profitability across Central America for over a decade. She has collaborated with a variety of farmers, roasters, and importers, and with organizations such as SCA, WCR, Anacafé, Starbucks Foundation, and Dunkin,’ to develop and implement research, organizational development, and educational opportunities. Taya is happiest when supporting capacity building across the industry, including mentoring the next generation of coffee professionals and facilitating cross-cultural and educational opportunities. She is cofounder of a nonprofit organization called the Del Fuego Project that supports education and capacity building across the coffee supply chain and has hosted many educational events designed to put roasters and other coffee professionals and enthusiasts in direct contact with farmers for candid discussion on important topics. Taya has most recently been in a postdoc research appointment with the USDA-ARS in Hilo, Hawaii, investigating cultural management methods, including the implementation of Timor hybrids, to help maintain farm profitability in the presence of rust.
Vera Espinola
Azahar Coffee
Dr. Tiffany Johnson
Associate Professor of Organizational Behavior, Georgia Tech
Dr. McKenzie Preston
Assistant Professor of Management and Organizations, NYU
Conley Ku
Director of the Coffee Equity Lab and Coffee Design Challenge, Vanderbilt University
Cross-Cultural Taste: Exploring Sensory Language Disparities in Coffee Evaluation for the Global Market
Lecture Description
This lecture will explore the results of a study looking at divergences between Brazilian and British professional coffee tasters, considering how the commonly used flavours in coffee trading are often Northern Hemisphere in origin and may marginalize producers in coffee-growing nations. By investigating these multisensory dynamics, the study highlights how embodied tasting practices convey meaning and value within the coffee industry. We will present preliminary results from an international, interdisciplinary study that brought together anthropology and experimental sensory science work to look at how professional coffee tasters from Brazil and the UK develop and deploy sensory references.
Blind cupping sessions reveal contextual shifts in flavour descriptions when evaluating coffee for different markets. Complementary interviews and participant observation document the tacit, material, and social dimensions of sensory expertise, and we ask how we can develop more inclusive and equitable communication within the global coffee economy.
Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 362ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Dr Sabine Parrish
Dr Fabiana Carvalho
Bold Coffees Deserve Bold Brands: How to Build and Protect Your Brand
Lecture Description
Bold brands stand out from the competition much better and are more likely to gain legal trademark protections. This session will review what makes a bold brand, and how to form one, as well the legal steps that can help any brand gain more protection.
Brands and trademarks are key assets for all small businesses and are often mis-understood or ignored. This session will provide small business owners with information about selecting, protecting and enforcing trademarks from Erik Pelton, an experienced trademark attorney who has helped to protect thousands of brands over more than two decades.
The workshop will provide “nuts and bolts” for small business owners on brand and trademark topics including selecting new brand names, applying to register trademarks, and dealing with trademark enforcement and infringement issues. Mr. Pelton will also discuss the U.S. Patent and Trademark Office (USPTO) application process, and provide case studies regarding bold, protected brands in across the coffee industry.
Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 360ABC
Category: Business
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Erik Pelton (he/him)
Founder, Erik M. Pelton & Associates
Erik Pelton has dedicated his career to making intellectual property protection understandable, accessible, and affordable for businesses of all sizes and types. Erik began his career as a trademark examiner for the U.S. Patent and Trademark Office before launching his own boutique firm with the goal of making the process of protecting a brand easy through the enduring ideals of great customer service, affordability, and clarity.
With 25 years of experience in the field of trademarks and more than 4,500 trademarks registered, Mr. Pelton has represented hundreds of clients in trademark disputes; and published countless podcasts, articles, and videos.
Championships as a Catalyst: Building Skills, Brands, and Community and the Future of USCC
Lecture Description
Explore how the U.S. Coffee Championships serve as a powerful platform for personal growth, career advancement, and industry innovation. This panel will feature insights from past competitors, mentors, and supporters who have experienced the transformative impact of the competition process. From honing technical skills to building industry connections and elevating brands, the discussion will highlight the tangible benefits for individuals and businesses alike. Attendees will walk away with actionable strategies for engaging with coffee competitions and fostering a culture of excellence and inclusivity within the specialty coffee community.
This panel will also be include some of the current leaders to explain the current format, how the competitions have evolved, and where we are headed.
Through engaging stories, case studies, and a discussion on the changing landscape of coffee competitions, attendees will leave inspired and equipped to participate in or support these transformative events.
Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 351DEF
Category: Business
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Panelists
Ashley Whelan
Director of Coffee
Ashley Whelan is a seasoned coffee professional with over a decade of experience in the specialty coffee industry. She began her coffee journey in 2012 while working in neuroscience research at NYU in New York City. However, by the end of that year, coffee had captivated her, revealing a surprisingly dynamic industry compared to her lab work. Since then, Ashley has held a wide range of roles, including barista, roaster, green buyer, green coffee sales and marketing, educator, and consultant to café owners and coffee producers. In her current leadership role, she integrates her diverse experiences to drive operational excellence and support both business growth and team development.
Beyond her day-to-day work, Ashley is deeply engaged in the coffee community as a Head Judge and Committee Chair for the Coffee in Good Spirits Competition. Outside of coffee, she enjoys hiking with her dog, Cooper.
Reiko Piekarski
Director of Coffee Programs, USLAC Chair, USCC Leadership, Fortuna Enterprises LLC
Reiko Piekarski has been passionate about coffee from an early age, seeing it as both a daily staple and a way to bring people together—whether for conversation, collaboration, or creativity. After college, Reiko began working in the coffee and tea department of a local specialty grocery store, a role that became the launchpad for an 18-year (and counting) career in coffee.
With experience spanning retail, barista work, café management, consulting, wholesale, training, and now serving as a Director of Coffee Programs at Fortuna Enterprises, Reiko has developed a deep understanding of the industry from multiple angles. Beyond professional roles, they dedicate significant time to volunteering at major coffee events, including the SCA Expo, local industry gatherings, and the U.S. Coffee Championships, further contributing to and shaping the coffee community. Reiko has served as a judge for both US Barista, US Latte Art and currently serves as Chair for Latte Art and part of the USCC Leadership team.
Piyapat "Flook" Lapteerawut
3 Times US Latte Art Champion / Latte Art Instructor
Hi there, I'm Flook - not 1, not 2, but 3 times US Latte Art Champion.
I have been pouring latte art for 8 years, and started seriously competing 6 years ago. Fun fact, I choose barista job because I just want to make people happy with my coffee and I started competing in Latte art because I just needed a job.
Asia Anderson
Dir. Community Culture, Houston Coffee Collective
Asia Anderson is a small business consultant, strategist and event coordinator. She also serves as the Director of Community Culture for the Houston Coffee Collective. Within this role in the Houston coffee community, her goal is to continue to listen, learn and work to offer resources and opportunities for connection locally and beyond.
Taylor Murphy-Dyer
Wholesale Education Manager, FairWave Coffee Collective
Taylor Murphy-Dyer is a dynamic leader in the specialty coffee industry, currently serving as the Wholesale Education Manager at FairWave Coffee Collective. With a deep-rooted passion for coffee and cocktails, Taylor also plays a pivotal role as Head Judge for the US Coffee in Good Spirits competition and serves on the national committee shaping its future.
Her career spans across the coffee industry—from cafe operations and sales strategy to training and education—bringing a rare depth of insight and versatility. Beyond her day-to-day, Taylor is a passionate leader in the competition community, where she’s a respected coach, host, and judge, continually elevating the craft and community of specialty coffee.
Hot & Cold Value Assessment: Comparative Sensory Profiling of Cold, Hot, and Gentle Brewed Coffees Using Descriptive Techniques
Lecture Description
With the purpose of providing actionable insight backed by high-quality research, this lecture proposal provides results from research of the influence of brewing methods—cold, hot, and gentle—on the sensory attributes of coffee, including sweetness, acidity, bitterness, and mouthfeel. Medium-roasted Colombian coffee, certified by the Raíz Sustainable Westrock program, was brewed under controlled conditions, varying extraction time and temperature to assess their effects on aroma, flavor, and overall taste perception. Sensory evaluations employed the Coffee Value Assessment (CVA), a cutting-edge framework recently introduced by the Specialty Coffee Association (SCA), alongside Generic Descriptive Analysis (DA), a cornerstone of sensory science was used. A panel of coffee experts, trained in the CVA protocol and sensory lexicon, conducted assessments in triplicate across four sessions. Supplemental evaluations isolated taste and tactile attributes using nose clips to minimize olfactory interference. Intensities of sensory attributes were quantified using a standardized 15-point scale, and statistical analysis revealed sensory patterns for each brewing method. The findings provide actionable research insights for coffee professionals aiming to tailor flavor profiles and cater to diverse consumer preferences. Beyond practical applications, the study underscores the evolving role of advanced sensory techniques in the coffee industry, offering a nuanced understanding of how brewing methods shape the sensory experience of coffee.
Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 361ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Dr. Nancy Cordoba (she/her)
R&D Principal Scientist, Westrock Coffee
Dr. Nancy Córdoba is an engineer and coffee scientist from Nariño, Colombia, specializing in coffee flavor chemistry, sensory science, extraction, and product innovation. She holds a Ph.D. in Biosciences, an M.Sc. in Process Design and Management, and completed postdoctoral research at The Ohio State University’s Flavor Research and Education Center. Her research has advanced coffee extraction, cold and hot brew chemistry, sweetness perception, and post-harvest processing. Currently, she serves as the R&D Principal Scientist at Westrock Coffee Company. With expertise in both academic research and industry applications, she is dedicated to bridging scientific advancements, sustainability practices, and ethical sourcing to drive innovation and elevate the coffee industry and its stakeholders.
The Evolving Coffee Industry: Career Paths and Possibilities
Lecture Description
As facilitators of NKG PACE, an educational program designed to support underrepresented coffee professionals in advancing their careers, we’re continuously exploring the diverse and fulfilling opportunities available within the coffee industry —beyond the café.
Cafés often serve as entry points into the coffee world, introducing individuals to vibrant, likeminded communities; creatively rewarding skillsets; and a global industry that intersects with key issues including climate change, economics and social justice. But as professionals grow, many wonder: Is it possible to build a sustainable and rewarding career in coffee?
This panel seeks to explore pathways for professional and financial advancement within the industry, featuring insights from entrepreneurs, academics, machine makers, importers, non-profits and other coffee-adjacent professionals. Together, we’ll discuss how to find, consider and broaden opportunities in rewarding coffee careers.
Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 350DEF
Category: Business
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
TBA
Which Coffee Would Go Well With This Food? A Consumer Research on the Appropriateness of Specialty Coffee and Food Pairing
Lecture Description
Specialty coffees offer a wide range of sensory profiles that warrant the investigation of the appropriateness of their pairing with different foods. Our hypothesis was that fruity and acidic coffees would pair better with sweet breakfast or dessert foods, whereas dark roasted and bitter coffees would pair better with savory foods.
In a first experiment, 240 specialty coffee drinkers evaluated the appropriateness of the pairing of 4 specialty coffees with different flavor profiles and 6 savory (breakfast sandwich, nut mix) or sweet (red berries, croissant, cheesecake, chocolate) foods, using an incomplete, balanced block design, whereby each consumer evaluated the pairing of 2 of the coffees with 3 of the foods for appropriateness and congruency, complexity and balance of flavors, and other measures of their impression of the coffees and of the foods separately (i.e., degree of liking, Just-About-Right scaling of specific attributes, Check-All-That-Apply from a list of sensory attributes), and provided demographic and coffee usage information. In a second experiment, 200 black coffee drinkers tasted the same 4 coffees and evaluated the appropriateness of their pairing with a larger set of foods that they viewed on their smartphone or tablet, but did not taste.
Familiarity with the pairing was the main driver of coffee and food pairing appropriateness or quality, but sensory congruency (i.e., the coffees and the foods having some commonality in their sensory profiles) and hedonic congruency (i.e., the coffee and the food both being liked) also resulted in high appropriateness ratings. Consumers felt that the dark roasted Columbian coffee would pair well with chocolate, desserts, baked goods and pastries. Actually tasting the more unusual combinations in our design (of coffee and nut mix, or coffee and red berries) led some consumers to give them high hedonic ratings, suggesting new avenues for the marketing of specialty coffee.
Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 362ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Jean-Xavier Guinard (he/him)
Professor, University of California, Davis
Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages (including coffee!) and other consumer products. He was an architect of the Coffee Taster’s Flavor Wheel, the Coffee Sensory and Consumer Brewing Control Chart, and Coffee Cuality™. Jean-Xavier has authored over 120 peer-reviewed publications. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.
Jiexin (Jessie) Liang (she/her)
Researcher, University of California, Davis; PepsiCo
Dr. Jiexin (Jessie) Liang is a former researcher at the University of California, Davis in 2019-2023, focusing on the extraction dynamics and sensory quality of full immersion brewed coffee, as well as coffee and food pairings. She received her B.S. in chemical engineering also from UC Davis, where she developed a passion for coffee that led to her research at the Coffee Center. She has been closely connected with the specialty coffee industry, sharing her findings at the Sensory Summit and the SCA Expo Lecture series since 2020. Currently, she works as a sensory scientist in R&D at PepsiCo, focusing on sensory and consumer science, exploring the flavorful experience of food and beverage.
A Critical Look at Direct Trade & Micro-lots
Lecture Description
As part of Sustainable Harvest's Unsustainable Project Campaign, we are examining unsustainable practices in the specialty coffee trade. Our goal is to foster a meaningful conversation on social, environmental, and fiscal sustainability for the industry.
This panel will explore the benefits and challenges of two key models in specialty: micro-lots and direct trade.
Micro-lots: We will discuss how micro-lots can benefit producers through premium pricing and quality differentiation, and where it might fall short. How can roasters deepen their engagement with producers?
Direct Trade: This discussion will explore the market limitations of direct trade, such as logistical and financial challenges. We’ll also examine it’s the potential for producers to engage in transparent, equitable relationships and greater autonomy within the supply chain. What more can be done to strengthen this model? What is at risk in our current market environment.
By exploring these models, we want to identify strategies that promote true sustainability and have everyone a part of the conversation. This panel will offer insights into how roasters and producers can shift from transactional relationships to long-term partnerships that drive meaningful change.
Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 352DEF
Category: Sustainability
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Moderator
Danna Wasserman (she/her)
Sustainable Trading Manager, Sustainable Harvest
Danna is a Sustainable Trading Manager at Sustainable Harvest, with 10 years of experience in green coffee trading. She began her career in 2014 at Zephyr Green Coffee and joined Sucafina in 2017, where she became Senior Trader and East African specialty buyer for North America. Danna joined Sustainable Harvest in 2024, expanding her direct trade network beyond East Africa. She champions the company’s commitment to transparently connecting roasters and producers. Danna currently leads initiatives focused on carbon tracking, sustainability reporting, and living income, advancing both environmental and social responsibility in the coffee industry.
Kyle Tush (he/him)
Coffee Buyer, Counter Culture Coffee
Kyle Tush is a coffee buyer at Counter Culture Coffee, a North Carolina-based roasting company recognized for pioneering sustainable sourcing practices at the onset of the third wave movement. With nearly two decades of industry experience, Kyle has spent the past twelve years at Counter Culture, contributing across multiple facets of the business, including production roasting, quality control, and green coffee procurement. His work centers on finding the ever-shifting balance point between quality and sustainability—one that benefits all parts of the value chain. When he’s not buried in spreadsheets or cupping through tables of samples, you can find Kyle and his family eating and drinking their way through their hometown of Durham, North Carolina.
Jay Kling (he/him)
Founder, Efficiency.coffee
Jay Kling is a professional green coffee buyer and the founder of www.efficiency.coffee. Jay's mission is to increase the sustainability of the specialty coffee industry by helping coffee roasters get better at supply chain management. When we manage our inventory well, project demand accurately, and run efficient supply chains, we save money that makes our businesses more sustainable. If you want to pay equitable prices for coffee at origin, you have to run a tight business at the roastery!
Yisak W. Ketema (he/him)
Marketing Manager, Testi specialty coffee
Yisak W. Ketema, a second generation member in a family owned company which is one of the leading and influential in the Ethiopian specialty export market worldwide.
Jose Rivera (he/him)
Director of Sourcing, Origin Coffee Lab
We can’t talk only about Pepe without mention his main pilar, Mariagracia, both of them have had an incredible journey, both professionally and personally, that has shaped their approach to coffee and their business. Their story speaks to the importance of experience, cultural exposure, and a deep commitment to quality. Their return to Cajamarca and focus on specialty coffee from northern Peru, especially Jaen and San Ignacio, is inspiring. Highlighting individual coffee lots and showcasing the communities behind them speaks volumes about their dedication to not just the product, but to the people who make it possible.
Deforestation-Free Specialty Coffee: Ethiopia’s Semi-Forest and Community-Driven Model
Lecture Description
Ethiopia, known as the birthplace of coffee, offers a variety of production systems that emphasize tradition and sustainability.
These systems include forest coffee, semi-forest coffee, garden coffee, and state farms, each representing a unique approach to cultivating high-quality coffee while conserving the environment.
Most Ethiopian producers and exporters, particularly those engaged in semi-forest coffee practices, are committed to environmental stewardship and naturally align with the European Union Deforestation-Free Regulation (EUDR).
This alignment is achieved through sustainable practices that protect forests and support local communities.
Semi-forest coffee, in particular, involves minimal intervention that preserves the natural forest ecosystem, maintains biodiversity, and supports carbon sequestration efforts.
A community-driven model through Participatory Forest Management Associations (PFMAs) empowers local farmers to actively manage and protect forest areas, fostering sustainable livelihoods and enhancing Ethiopia’s coffee quality and reputation.
This workshop will showcase how Ethiopia’s producers and exporters contribute to a deforestation-free coffee supply chain, reinforcing the country’s role as a leader in specialty coffee production through methods that respect both the environment, and the communities involved.
Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 360ABC
Category: Sustainability
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
TBA
Coffee and Technology: How AI and IoT are Shaping the Coffee Industry
Lecture Description
This lecture will explore the transformative role of Artificial Intelligence (AI) and the Internet of Things (IoT) in the coffee industry. From farm-level production to processing and beyond, technology is rapidly enhancing quality control, operational efficiency, and sustainability. The session will highlight real-world applications and future possibilities for AI and IoT to reshape the coffee supply chain.
The objective is to provide a comprehensive framework, balancing the technical aspects of AI and IoT with practical, real-world applications and considerations for sustainability and efficiency in the specialty coffee industry.
Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 351DEF
Category: Business
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo 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
Mery Santos (she/her)
Director of Diversity, Innovation & Sustainability, Global Leadership Alliance (GLA)
Mery Santos is a dedicated leader who combines traditional values with new technologies to guide organizations through change. Inspired by her studies on Exponential Organizations (ExO), she uses innovative principles to empower transformation. Her focus on Artificial Intelligence and the Internet of Things helps businesses improve efficiency and build resilience. She champions sustainable practices that drive growth and a responsible future while fostering meaningful dialogue among industry leaders. Humble and committed, Mery passionately supports empowering women in coffee providing practical insights and forward-thinking strategies.
Public Cupping: Trabocca B.V. – Cupping 2025 Offerings
Public Cupping - Open to All Attendees
Cupping Room 381 C
Public Cupping: Guatemalan Coffees
Public Cupping - Open to All Attendees
Cupping Room 382 A
Public Cupping: StoneX Specialty Coffee - Women-Produced Coffee Cupping
Public Cupping - Open to All Attendees
Cupping Room 381 A
Public Cupping: Atlas Coffee Importers: Long-Term Relationships
Public Cupping - Open to All Attendees
Cupping Room 381 B