Workshop Description

Julia Leach, President of Toddy and SCA Board Member, is passionate about the art and science of cold brew coffee and has been a leader in the industry for over a decade. At Toddy, Julia has sanctioned extensive sensory analysis experiments, comparing hot cupping notes to the flavors in a cold brewed cup and trialing a vast variety of coffees to determine where each will excel. She uses her wealth of sensory analysis expertise and consulting experience to help coffee professionals elevate their cold brew programs. Julia is helping shift the cold brew conversation from “a way to make use of older beans” to the understanding that this brewing method is capable of extracting unique tasting notes and delicately nuanced flavors different from the hot tasting notes. As an SCA Board member, Julia is also serving as a Coffee Value Assessment Ambassador at 2024 SCA events. An enthusiastic traveler with an insatiable curiosity about other cultures, she has presented cold brew and cold brew sensory analysis workshops around the world.

Date: Saturday, June 29, 2024
Time: 10:30 - 13:30
Location: Workshop Room 1

Booking: 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.

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Instructors & Leads

Julia Leach (she/her)
President, Toddy LLC

Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re;co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.

Cupping

Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Mexico, COE El Salvador, COE Guatemala, and COE Costa Rica Cupping

Date: Saturday, June 29, 2024
Time: 10:00 - 11:00
Room Number: Cupping Room 2
Access: Public

Lecture Description

The global cold brew market is growing exponentially, creating the perfect opportunity for any specialty coffee business to expand.

Determining which coffees are best suited for reaching your goals with cold brew can be challenging since the brewing method produces such different flavors than traditional hot brewing methods. Cold brew cupping can be incredibly useful.

This lecture explores cold brew sensory analysis using the Coffee Value Assessment protocols. Discover how to leverage new sensory methods to unlock the hidden flavor profiles unique to cold water extraction.

Date: Friday, June 28, 2024
Time: 13:00 - 14:00
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturer / Presenter

Julia Leach (she/her)
President, Toddy LLC

Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re:co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.

Workshop Description

Cupping is a method of describing coffee flavor and evaluating coffee quality that is used around the world and across the value chain. This workshop will cover the history of cupping, its many uses in the global coffee industry of today, and introduce the standards and protocols used by cupping practitioners. Learners will also practice cupping different coffees using the SCA's descriptive and affective evaluation forms. No prior experience of coffee cupping is required, but participants should be willing and able to taste coffee.

Date: Friday, June 28, 2024
Time: 10:30 - 13:30
Location: Workshop Room 2

Booking: 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.

BOOK NOW >

Instructors & Leads

Alin Giriada (he/him)
CEO, Coffee Laboratory LTD

Alin Giriada is a Q Instructor and AST with over 18 years of experience in the coffee industry. His expertise covers barista techniques, coffee brewing techniques, green coffee analysis and outsourcing, coffee roasting and coffee sensory analysis. Alin Giriada has trained thousands of coffee professionals, barista champions and world cup tasting champions. He has consulted for US Agency for International Development, IntrCen, AFCA and holds a Masters Degree in Education and Training Management.

Cupping

Cup of Excellence Coffees: Descriptive Assessment, a Journey For the Senses - COE Honduras, First Time COE Winners, and IWCA COE Winners Cupping

Date: Friday, June 28, 2024
Time: 10:00 - 11:00
Room Number: Cupping Room 2
Access: Public

Workshop Description

Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment System development project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.

Date: Thursday, June 27, 2024
Time: 14:00 - 17:00
Location: Workshop Room 2

Booking: 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.

BOOK NOW >

Instructors & Leads

Filip Bartelak (he/him)
CVA Ambassador, Grange Specialty

Filip Bartelak, born in 1978, is a Polish expert in sensory analysis and R&D. With a major in I/O and political psychology from Jagiellonian University, he excels as a sensory expert and R&D supervisor at Consonni. He's a green coffee buyer and roast master, creating renowned coffee roaster brands in Poland and abroad. Filip is a Q Arabica and Robusta Instructor, SCAA Certified Lead Instructor, and WCE certified judge. He's served as an officer at Coffee Roasters Guild and led CRG's Sustainability Committee. A consultant for the United Nations' ITC, Filip was also a member of SCA's Board of Directors.

Lecture Description

This year, the SCA officially adopts the Coffee Value Assessment, which includes advances in sensory science and economics into our cupping and coffee evaluation system. Learn about how these improvements work, especially the new "Extrinsic" coffee evaluation which, for the first time, incorporates a coffee's information into its total quality assessment.

Date: Thursday, June 27, 2024
Time: 11:45 - 12:45
Location: Lecture Room 1

This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.

Lecturer / Presenter

Peter Giuliano (he/him)
Chief Research Officer, Specialty Coffee Association

Peter Giuliano is the Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association. With more than 30 years’ experience in the coffee trade, his focus now is on promoting research and scientific inquiry on coffee, and bringing evidence-based insights to the coffee industry.

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.

Lecture Description

For many years, specialty coffee has been defined by a point score, or a number of defects, or an aspirational goal. For the past three years, the Specialty Coffee Association has undertaken a project to develop a more rigorous way to define and measure specialty coffee quality, based on sensory science, economics, and feedback from the coffee community. In this lecture, we will summarize the work of the project so far and present the new cupping and quality assessment system. This is an essential update for cuppers, coffee buyers, producers, traders, and anyone interested in how coffee quality is understood and valued.

Date: Friday, June 23, 2023
Time: 2:15pm - 3:15pm EET

Location: Lecture Room 2

Presenter:

Kim Elena Ionescu
Chief Sustainability and Knowledge Development Officer, Specialty Coffee Association

Kim Elena Ionescu is the Chief Sustainability and Knowledge Development Officer for the Specialty Coffee Association (SCA), where she develops strategy and leads action on behalf of coffee-centric businesses and organizations both large and small in the United States, Europe, and beyond to tackle the challenges coffee faces now and in the future.

Prior to joining the association, Kim spent a decade buying coffee and creating and directing sustainability at Counter Culture Coffee in North Carolina, where she resides with her husband and two daughters. And although these days she is more likely to be found behind desks and podiums than cupping tables and espresso machines, Kim believes that innovation and collaboration across the coffee value chain are critical for our community to thrive.

Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.

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:

Dr. Mario R. Fernández-Alduenda
Technical Director, Specialty Coffee Association

From a coffee producing family in Mexico, Mario R. Fernández-Alduenda has tried to understand coffee for almost 30 years, under the light of food science. He has played many roles along the chain, from processor to coffee shop owner, but has mostly focused on the study of coffee flavor, how it is perceived and appreciated, and how it is formed. He is the Technical Officer of the SCA, which he joined in 2020.

Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.

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:

Kim Elena Ionescu
Chief Sustainability and Knowledge Development Officer

Kim Elena Ionescu is the Chief Sustainability and Knowledge Development Officer for the Specialty Coffee Association (SCA), where she develops strategy and leads action on behalf of coffee-centric businesses and organizations both large and small in the United States, Europe, and beyond to tackle the challenges coffee faces now and in the future.

Prior to joining the association, Kim spent a decade buying coffee and creating and directing sustainability at Counter Culture Coffee in North Carolina, where she resides with her husband and two daughters. And although these days she is more likely to be found behind desks and podiums than cupping tables and espresso machines, Kim believes that innovation and collaboration across the coffee value chain are critical for our community to thrive.