In the actual economic context, the agro-food economy is focused on the consumer demands regarding food quality and security. The coffee supply chain is experiencing an increasing interest for controls on coffee quality, in order to maintain its high economic value and to protect the consumer from frauds.

The general objective of the project is to develop an analysis model for the characterization of the geographical origin of coffee beans, based on a metabolomic approach for the evaluation of both aromatic-volatile and polar-non-volatile fractions.

We developed two different analytical methods: the first aims to classify the origin of coffee based on the volatile organic compounds (VOCs) profile using a PTR-ToF-MS technique, the second, based on the HPLC-ESI-HRMS, aims to study the non-volatile profile. Through the VOC profiles merged to multivariate statistical analysis it has been possible to distinguish clearly the origin of coffee samples proving that the PTR-ToF-MS is a fast and valuable tool for coffee authentication. With the second approach, we performed a metabolic fingerprint of coffee samples with more than 120 characteristic metabolites and, coupled to a bioinformatic approach, we highlighted that the non-volatile profiles of the Arabica considerably differed within the countries due to their pedoclimatic characteristics.

Date: Saturday, June 24, 2023
Time: 2:15pm - 3:15pm EET

Location: Lecture Room 2

Presenters:

Massimo Battaglia
Coffee Research Leader, Accademia del Caffè Espresso

Massimo Battaglia is Coffee Research Leader at Accademia del Caffè Espresso. Tropical agronomist and over 20 years spent in coffee origin countries, Massimo Battaglia is in charge of the research project on coffee traceability, developed with the University of Florence, ENEA and ACE (Alliance for coffee excellence). He is also the reference person for all projects developed with associations and partners at origins, and institutions and universities at national and international level.

Cosimo Taiti
Researcher, University of Florence

Cosimo Taiti is currently a research fellow at the Department of Agriculture, Food, Environment and Forestry. He has a long well-documented experience in the characterization of volatile organic compounds (VOCs) emitted by plants and or food matrices. He has focused his research also on the role of VOCs in plant-plant and plant animal systems for the purpose of communication studies through volatile substances. Likewise he performs ecology studies about plants' ability to purify soil and indoor air. He performed several lessons for students for the master “Futuro Vegetale” and has been involved in many plants or food research projects. He is the author of over 50 scientific articles on plant and food topics.

Lecture Description

A sustainable approach for the use of espresso waste from a 400-store chain to contribute to the effort for a better tomorrow from an environmental point of view. Strategies, procedures and actions to shift the industry to the green side.

Date: Saturday, June 24, 2023
Time: 2:15pm - 3:15pm EET

Location: Lecture Room 1

Presenters:

Nikolaos Koumaniotis
Plant Manager, Coffee Island

Nikolaos Koumaniotis is the plant manager of Coffee island. He is an electrical engineer and a coffee enthusiast. Studied engineering and policy analysis in TU Delft had the chance to emphasize onto sustainability-related issues. Being on the coffee business almost 10 years now he has experienced the shift to sustainability from it's first steps.

Interactive workshop with a good balance of a Sensory Deck presentation and a Brain Game challenging the attendees' perception for the coffee they taste.

Let our hearing, smell, touch, vision excite our taste by interfering with our experiences and perceptions!

How does our brain identify flavors through the process of different stimulus' synthesis?

Live interaction with KAHOOT to challenge knowledge and perception around sensory ability and coffee.

Some of the very interesting props/ materials to excite the audience would be:
-Various Textures
-Colors
-Shapes
-Mystery Boxes
-Headphones
-Eyeshades
and... Coffee

The most updated scientific research data around multisensory approach will be presented, providing attendees with exciting and useful knowledge around senses and how they interact with coffee. What about trying to smell red, or taste shapes or colors? We will find out together.

Price: €125.00

Room: Room 2

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

George Makropoulos
Coffee Capabilities & Events Lead | Coffee Educator, Nestle Hellas S.A.

George, a highly specialized and experienced Coffee Educator, Q Arabica Grader and Trainer, is the Coffee Capabilities & Events Lead in Nestle Professional. Having participated in a variety of Coffee and Spirits Championships and Events since 2008 either as a Competitor, National Judge, Trainer or Lecturer, George has a proven track of successes, publications and accreditations in the Coffee and Beverages Industry.

Academic Titles / Certifications
-Business Administration - Hellenic Open University
-CAS in Coffee Excellence - Zurich University of Applied Sciences

-Q Arabica Grader (Coffee Quality Institute)
-Authorized SCA Trainer (All Modules)
-IBA Accredited Trainer (International Bartenders Association)
-Certified Wine Expert / Sommelier

Room: Room 1

Pricing: €125.00

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Julian Loayza Sanjines
Trainer, Julian Loayza - Coffee Training and Consultancy

Julian is a coffee trainer and roaster based in London, UK. He was born in La Paz, Bolivia. Julian is an AST for Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills. Q Arabica Grader '17, '20, '23. He currently is a Q Arabica Assistant Instructor and is on its way to becoming a Q Arabica Instructor.

Lecture Description

Biocubacaffè is an open-air laboratory – a sustainability project conceived by the Lavazza Foundation, the Cuban Grupo Agroforestal (GAF) and the Italian Agency for Economic and Cultural Interchange with Cuba (AICEC) that aims to restore Cuban coffee as a local excellence, promote Cuban organic coffee export, and activate internal market considering environmental and social sustainability.

Thanks to the cooperation between Cuban research institutes and Lavazza's expertise on post-harvest techniques, Biocubacaffè presents the innovations and experiments that are carried out in the fields. From the reform of Cuban coffee classification and traceability system, to the introduction of blockchain technology to provide full transparency of the coffee journey, to the implementation and development of fermentations techniques.

Thanks to a public coffee production management system, Cuba features the perfect context where agricultural practices can be improved by coffee research and experiments, thanks to the support of the large public research centers that work closely with local farmers.

The objectives of the project are the complete traceability of the product with blockchain, with the monitoring of over 70 environmental KPIs, and the development, thanks to Cuba's integrated system, of a sensory and productive experimentation laboratory on green coffee to improve coffee quality and value.

Date: Saturday, June 24, 2023
Time: 13:00pm - 14:00pm EET

Location: Lecture Room 1

Lecture Description

Coffee extracts contain thousands of different compounds, many of which contribute to the quality of the flavor profile. Minor fluctuations in the ratios of these compounds gives rise to major differences in perceived flavor. However, to date the industry is only able to the measure the average total solvated mass (%TDS), or use cost prohibitive and slow chromatography methods. Electrochemistry offers one route to measuring coffee components in real time, and provides insights into both the quantity of compounds as well as their identity. Together, our approach provides unparalleled insight into what is solvated in the cup, while also being very cheap to operate. This talk will cover the fundamentals of electrochemistry, a demonstration of its utility, and discuss opportunities beyond quality assessment. This work is supported by the Cottrell Scholars award, the Camille Dreyfus Teacher-Scholar award, and the Coffee Science Foundation in partnership with Nuova Simonelli.

Date: Saturday, June 24, 2023
Time: 13:00pm - 14:00pm EET

Location: Lecture Room 2

Presented by

Christopher Hendon
Professor of Chemistry, University of Oregon

Prof. Christopher H. Hendon is a computational chemist with interests in energy materials and coffee extraction. He obtained his BSc. Adv. HONS from Monash University (2011) and PhD from the University of Bath (2015). After a two-year postdoc at Massachusetts Institute of Technology he joined the University of Oregon in 2017 as a Professor of chemistry where his research group focuses on the emergence of defects in metal-organic molecules and solids. He has published over 100 papers, was named a Cottrell Scholar in 2021, a Camille Dreyfus Teacher-Scholar, and the Samuel R. Scholes Jnr. Lecture for excellence in Scientific Communication.

Lecture Description

The SCA's Coffee Value Assessment, an evolution and expansion of the SCA cupping system, has been designed to help assess value in all senses of the term: as an aid to economic transactions, as a tool to document aesthetic worth, and as a way to recognize human effort and preference. This shift, from "quality" to "qualities" and "value", was informed by an evaluation process that spanned three years across a literature review and multiple user research projects, as well as discussions and collaborations with contributors to SCA events and publications. This panel, featuring 25 authors who have written about the different aspects of value over the years, will explore how we understand and construct economic, aesthetic, and human value in specialty coffee.

Date: Saturday, June 24, 2023
Time: 11:45am - 12:45am EET

Location: Lecture Room 2

Presenters/Panelists:

Jenn Rugolo
Curatorial Director and Editor, 25, Specialty Coffee Association

Jenn Rugolo is curator and editor focused on communicating complex ideas in specialty coffee. Perpetually curious about how people create culture and belonging through different activities, Jenn holds a Bachelors of Music Ad Hoc (Northwestern University) and a Masters of Arts in Ethnomusicology (University College Cork). Before taking on her current role as Curatorial Director at the Specialty Coffee Association, where she focuses on the association’s print and digital communications, Jenn worked to design, run, and communicate casual educational platforms across roles at 3FE, World Coffee Events, Facebook, and Tamper Tantrum. Concurrently a partner in Playset Coffee, Jenn spends her “free time” supporting progress in specialty coffee through projects that embrace collaborative learning and sharing.

Noa Berger
PhD Candidate, EHESS

Noa Berger is a Sociology PhD candidate at the EHESS, Paris. She studies the specialty coffee market in Brazil and France.

Noa regularly speaks on coffee culture and history at events (e.g Re:Co Boston, WOC Berlin, Expo Boston), write for journals and magazines (25 Magazine, Standart, Le Monde and Haa'retz). She was nominated for a "Sprudgie" for best coffee writing, included in the "Sprudge 20" list.

Her co-edited book (with Yahel Shefer), "Coffee: East and West" was published in 2021 by the Jerusalem Islamic Arts museum.

Erika Koss
AST; PhD candidate, Saint Mary's University, Canada | A World in Your Cup Consulting

Erika Koss is a writer, teacher, and researcher who views coffee through the lens of two life-long passions: literature and human rights. She is an AST and a co-creator of SCA’s Coffee Sustainability curriculum. Erika is a PhD candidate at Saint Mary’s University in Canada and a Research Associate at University of Nairobi in Kenya. She is founder of “A World in Your Cup,” a consulting and education business focused on sustainability, gender equity, and decolonization of beverage crops, including coffee, cacao, and tea. Born and raised in Los Angeles, California, Erika Koss lives in Nairobi with her younger son.

Alexa Heinicke
Senior Corporate Membership Manager, World Coffee Research

Alexa Heinicke is the Senior Corporate Membership Manager at World of Coffee and focuses on stewarding relationships with our 170+ member companies. She is excited to engage more companies in this collective investment that will benefit millions of smallholder farmers and is vital to the future of every business in our industry. Alexa has a background in nonprofit fundraising and corporate investor relations in the U.S. and Europe. She is based in Munich, Germany.

Coffee roasting is an essential process that changes coffee beans. From the principle that the green beans are high quality, the roasting could bring their quality or not. Because of this, the “Master of Roast” is a multiple professional. This professional knows the green beans, how to operate the machine, and the impact on the decision-making during the coffee roasting. The power supply, the airflow modulation, and total roast time operations are crucial in producing desirable components. On the other hand, simple mistakes can lead to beverages with grassy, scorched, and metallic notes. What are the chemical components produced in each roasting step? How do they impact the beverage? The Chemistry of Roasting course aims to present those physicochemical transformations in the beans during the roasting process. Understanding the beginning of the chemical reactions and their kinetics is crucial for the Master of Roast to produce desirable notes at the end. It is a theoretical and practical course that will discuss the science behind the process.

Room: Room 1

Pricing: €125.00

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Verônica Belchior
Owner, Verônica Belchior Consultancy

Belchior is a biologist, Msc in Ecology, PhD in Food Science and currently working on her postdoctoral degree in Food Science. Belchior is also a Q-grader and has been working with coffee for 14 years, starting as a barista, then quality manager for a coffee exporter, when she also became part of The Coffee Sensorium Project. Today she has her own company offering courses and consultancy in sensory analysis and chemistry applied to cupping, roasting and extraction, and she also works for an export company, Cocolo Coffee Export.

This workshop will highlight the functionality of coffee grinders, the impact of burr design, the servicing of grinders and how to choose products depending on individual business cases. We will investigate the effects of different burr design. Look into new technologies, such as Grind by Weight that help improve the barista workflow and shed light on the maintenance cost of grinders during operation. By the end of the workshop you’ll understand different coffee grinders, their use-scenario, functionalities, how to set-up and service Hemro products and how to calculate the cost of business. You should be able to choose products based on your needs and take care of them. Outline of the Workshop: 1. Disk Design and Burr Geometry 2. Grinder Capacity, Workflow and new Technologies 3. Set-Up and Maintaining Grinders a. Quick Fixes and Preventive Measures b. Q&A 4. Break-Out Sessions a. Hands-On Maintenance Featuring E80 and EK43 b. Cupping different Grinders and Burr Geometries.

Price: €125.00

Room: Room 2

To book your place in this Workshop, head to the World of Coffee Registration Portal and add a session to your booking before checkout. Already registered? Simply enter your registration key to access your booking and add other paid events to your badge.

Instructor:

Luca Lange
Global Education & Activation Manager, Hemro International AG

Luca Lange is a coffee professional, authorized SCA trainer and is leading the education and activation at Hemro, the company behind the iconic brand Mahlkönig, Ditting, Anfim and HeyCafé. At Hemro Luca oversees coffee scene events and all coffee and product education topics under the name of Hemro Academy, an all-new platform for company partners, technicians and coffee enthusiasts to learn and grow together. As a former consultant and university lecturer Luca puts his skills of teaching and advising into use by educating coffee lovers.

Ansgar Bitz
Product Manager, Hemro Manufacturing Germany GmbH

Ansgar Bitz is an experienced Product Manager in the coffee grinding industry, with over 10 years of professional expertise. Ansgar wrote his thesis on burr geometry and its impact on grinding. This technical knowledge has proved invaluable to his work as a Product Manager.
In his role, Ansgar is responsible for a diverse range of tasks such as providing customer support, developing product documentation and spare part concepts, offering technical support, leading technical dealer trainings, and conducting competitor benchmark analyses.

Lecture Description

Global economic uncertainty is going to persist well into 2024. How will this impact coffee market prices and what are the the key market indicators to consider? Having a clearer picture of the landscape ahead and potential challenges will benefit attendees from all sectors in the value chain and of all knowledge levels, drawing up the 40 years of market experience of the presenter, Judith Ganes. Learning outcomes will help listeners make more informed business decisions.

Date: Saturday, June 24, 2023
Time: 10:30pm - 11:30pm EET

Location: Lecture Room 1

Presenters:

Judith Ganes
President, J Ganes Consulting

Judith Ganes is President of J Ganes Consulting commodity advisory services geared towards the food and beverage industries. She is also co-founder of Taka Insights, data analytics platform. Judy is celebrating her 40th year as a market analyst and noted expert in risk management strategies using futures and options. She publishes subscription-based research reports and has instructed courses on risk management around the world. Judy, originally from New York, resides in Panama and has traveled to more than 100 countries.