Filtering by: “Expo 2025”

Apr
27

Exploring the Impact of Nitrogen Injection on Cold Brew Quality: Extraction Levels, Caffeine, and Chlorogenic Acid Concentration

Lecture Description

Cold brew coffee has rapidly gained popularity, presenting new opportunities for roasters and coffee enterprises. However, producing it consistently and at scale introduces unique challenges uncommon to traditional specialty coffee practices. This presentation offers an in-depth exploration of these challenges and innovative solutions for cold brew production. Attendees will gain insights into key parameters such as Total Dissolved Solids (TDS), caffeine, and chlorogenic acid (CGA) concentrations. We will share findings on how nitrogen injection—both in gaseous and liquid states—impacts these critical variables. Additionally, the presentation will cover systematic approaches for long-term monitoring, including microbiological analysis to mitigate biological spoilage risks. By sharing our journey and strategies for improving quality control in cold brew production, we aim to empower coffee professionals to embrace this growing market segment confidently. This session will highlight the importance of scientific precision in driving consistency, quality, and innovation in cold brew preparation.

Date: Sunday April 27, 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

Amer Ba Shuaib

Reem Al Rashid

Dr. Fancisco Velazquez

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Apr
27

Using New Data Sources to Reshape Credit Access for Coffee Producers

Lecture Description

Managing cash flow is one of the most pressing challenges in coffee production. Producers face year-long expenses for farm maintenance, harvesting, and processing but receive payment only after coffee is sold or shipped. The financial crunch forces many to sell under pressure, reducing access to higher-paying direct trade markets and compromising profitability.

The global financing gap in agriculture is huge—estimated at $106 bn by Root Capital, roughly the GDP of Ethiopia—and traditional lenders often exclude smaller producers. Those that do qualify face slow decision-making processes and complex agreements that are difficult to navigate.

New approaches are emerging. Inspired by tech sector innovations such as Square or Stripe, some financing models use alternative data to assess creditworthiness, bypassing traditional requirements like balance sheets and income statements. Programs like Algrano’s Grower Capital, for example, evaluate producers based on customer retention, shipment delays, and quality claims.

This lecture will examine the impact of credit on producer operations, contrasting institutional lenders, non-profit institutions, and data-driven private-sector models. With insights from Majestic Coffees in Colombia, participants will explore how financial tools influence decision-making at origin, enabling smarter decisions, better cash flow management, and stronger market participation.

Date: Sunday April 27, 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.


Speakers

Florian Schaffner
Chief Financial Officer & Head of Data, Algrano

Florian Schaffner is the Chief Financial Officer and Head of Data at Algrano, and is managing the Algrano Grower Capital program in his role. He has a PhD in Economics and Statistics, and has previously worked for large financial institutions in Risk Management, Data Science and Commodity Trade Finance.

Fernando Patiño

Fernando Patiño has over 15 years in coffee with a journey that started in Huila, Colombia. He has a background in business development and technical training for coffee companies at origin. Now, he leads export operations at Majestic Coffees, where he also offers consultancy to producers and implements social projects.

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Apr
27

Succeeding as a Coffee Retailer

Lecture Description

The specialty coffee market is booming, yet 62% of coffee shops fail within the first five years of business. How can coffee retail entrepreneurs set themselves up for success? This panel, featuring dynamic voices from successful entrepreneurs, mentors, and industry leaders, will explore different approaches to the industry’s biggest challenges - from bridging capital gaps to building scalable, ethical businesses. We will discuss the power of collaboration and design thinking, and showcase how emerging coffee shops can compete and win in the market, through tailored mentorship, funding, and community support.

This panel will also introduce the Coffee Futures Fund (CFF), an innovative, mentorship-driven funding model to double the success rate of specialty coffee retail. As the official launch of CFF, attendees will gain first access to a transformative program for coffee entrepreneurs.

Date: Sunday April 27, 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

Akshat Khandelwal (he/him)
Founder, Coffee Futures Fund

Akshat Khandelwal is the founder of Coffee Futures Fund (CFF), a first-of-its-kind initiative that provides capital and mentorship to emerging specialty coffee entrepreneurs. With a background in brand storytelling and business strategy, he is also the founder of Coffee Owners Roundtable, a global community of coffee owners that he started during the pandemic to offer peer support and collaboration. Through CFF, he aims to transform the coffee industry’s success rate, helping independent shops thrive. At the SCA Expo 2025, Akshat will lead a panel discussion on the future of specialty coffee entrepreneurship and the role of strategic investment in scaling impact.

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Apr
27

Collaborative Approaches to EUDR: How the Supply Chain Can Support Farmers to Ensure a Just Transition

Lecture Description

Incentivizing efforts to prevent deforestation is a critical climate solution, as global deforestation is a major driver of climate change and biodiversity loss. However, the European Union Deforestation Regulation (EUDR), in practice, unintentionally places the burden of compliance on smallholder farmers, who are among the least responsible for climate change.

Actors from across the value chain must come together to support smallholder coffee farmers as we collectively work to end deforestation, while also ensuring that these farmers are not unduly strained by the requirements necessary for them to continue exporting their coffee into the European Union.

This panel will discuss how various players within the supply chain can work both together and independently to support smallholder farmers to ensure coffee is deforestation-free. Representatives from various sectors–from a lender and technical advisor, to a buyer, nature-tech company, and certification body–will offer their unique perspectives on the role and responsibility they have to ensure a just transition. Finally, we will hear directly from a representative of a producer organization who will share their position on the regulation and highlight how they can be best supported by actors throughout the value chain.

Date: Sunday April 27, 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

Elizabeth Teague

Elizabeth Teague is Senior Director of Climate Resilience at Root Capital. Elizabeth oversees Root Capital’s social and environmental due diligence and climate strategy, and is spearheading Root Capital’s work to support agricultural businesses comply with EUDR regulations.

Juan Pablo Solís Víquez

Juan Pablo Solís Víquez is Senior Advisor for Climate and Environment at Fairtrade International. He is the lead advisor on Fairtrade International’s climate and environmental strategies. Fairtrade International is a non-profit, multi-stakeholder organization with a mission of connecting disadvantaged producers and consumers, promoting fairer trading conditions, and empowering producers to combat poverty.

Roumaldo Pérez

Roumaldo Pérez is the General Manager of La Asociación Chajulense V’al Vaq Quyol, a coffee cooperative located in Quiché, Guatemala. The organization offers its members technical assistance, agricultural inputs, and credit to contribute to improving their quality of life and that of their families. Roumaldo will be able to speak firsthand to the impact of EUDR, and will share how various actors throughout the supply chain can support smallholder farmers.

Nanne Tolsma

Nanne Tolsma is the Business Development Director of Satelligence. He leads Satelligence’s major business-to-business partnerships. Satelligence is a satellite-powered geo-data analytics company delivering real-time insights into global agricultural production and supply chain risks, including deforestation and carbon.

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Apr
27

Carbon Footprint in Brazilian Coffee: Measurement and Reduction Strategies

Lecture Description

This presentation explores the practical steps taken by Sancoffee, a Brazilian specialty coffee cooperative and the SCA Sustainability Award Winner 2024, to measure and reduce the carbon footprint of coffee production. Drawing from real-world data and extensive field experience, Ana Claudia Silva will discuss how Sancoffee has developed methodologies for carbon measurement, implemented sustainable practices, and fostered a commitment to environmental responsibility among its member farms.

The session will delve into the cooperative’s efforts to build a carbon-neutral value chain through strategies such as composting, use of cover crops, renewable energy adoption, and the recovery of degraded areas. Attendees will also gain insights into the collaborative process that integrates farmers, cooperatives, and the broader coffee supply chain, creating actionable solutions to address climate challenges while maintaining high coffee quality.

Date: Sunday April 27, 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.


Speakers

Ana Claudia Silva
Head of Impact, Sancoffee

Ana Claudia Silva is the Head of Impact at Sancoffee, a Brazilian specialty coffee cooperative with a strong focus on sustainability and community development. She has been deeply involved in initiatives to measure and reduce carbon footprints in coffee production, helping Sancoffee become acknowledged as a carbon-neutral coffee cooperative.

Ana leads key projects like the Bio Recovery initiative, focused on land restoration, and the Nascentes Women Coffee program, which supports female producers in improving coffee quality and achieving greater independence. Her work emphasizes practical approaches to sustainability, combining environmental leadership with tangible benefits for farmers and their communities.

With years of hands-on experience and a collaborative approach, Ana brings valuable insights into the challenges and opportunities of sustainable coffee production.

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Apr
27

From Interviewee to New Hire: Expediting Onboarding and Training for Employee Retention

Lecture Description

Staffing a café can provide incredible challenges for small business owners, especially when you have high expectations of your employees to craft high quality specialty coffee beverages and hospitality experiences. We will be discussing our interview structure for potential hires, systems in place to expedite the facilitation of new hire training, and training programs designed to reduce time to proficiency. The onboarding and training process is incredibly costly to a business, so ensuring that a.) your new hires are properly vetted by multiple contact points in the company and b.) you're providing training that adequately prepares staff for their jobs can ensure effective staffing and employee retention. Having an HR and Training department that coordinates effectively with café management can decrease stress placed on the retail team and creates more opportunities for baristas to thrive in your business.

Date: Sunday April 27, 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

Reyna Callejo (she/her)
Director of Training and Innovation, Olympia Coffee

Reyna Callejo is the Director of Training and Innovation at Olympia Coffee Roasting Company + Moonrise Bakery. Reyna manages all new hire and continued education curriculum at Olympia Coffee + Moonrise Bakery, standardizes cafe service, and facilitates the development of systems and events that pursue coffee excellence for both employees and members of the Seattle coffee community.

Richelle Parker (she/her)
Director of Operations, Olympia Coffee

Passionate about coffee, hospitality, and creating supportive workplaces, Richelle Parker is the Director of Operations at Olympia Coffee and Moonrise Bakery, where she has been instrumental in the company’s growth and commitment to ethical business. She has helped scale the company from three to eight locations, quadrupling the staff while building the foundations of its HR department and managing multiple BOH departments. Richelle also led the charge in securing B Corp and Living Wage certifications, reinforcing Olympia Coffee’s dedication to social and environmental responsibility. Her leadership has strengthened company infrastructure while fostering an environment where employees feel valued and can thrive.

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Apr
27

Health and Science Behind Filter Coffee Extraction Parameters

Lecture Description

The flavor, health benefits and safety of coffee are influenced by its diverse chemical composition, which is affected by various brewing parameters. Adjustments in coffee-to-water ratio, water temperature, extraction time, grind size and filter type can lead to changes in the final cup's chemical profile. These variables impact the extraction of beneficial compounds like chlorogenic acids, known for their antioxidant properties, and the presence of potentially harmful substances, such as acrylamide and furans. For instance, the choice of filter material can affect the levels of diterpenes like cafestol and kahweol. Understanding how these brewing parameters modulate both non-volatile and volatile compounds is crucial for optimizing coffee's sensory qualities and health implications. This lecture delves into the physicochemical dynamics of brewing, highlighting their effects on flavor profile and safety.

Date: Sunday April 27, 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

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.

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Apr
27

South to North: Producer-Led Traceability and Vertical Integration in Specialty Coffee

Lecture Description

This panel, presented in Spanish and English, features Pachamama Coffee CEO Thaleon Tremain, Central de Cooperativas (COCLA) General Manager Vladimir Vivanco, and Cooperativa Agraria Orígenes del Valle de Lacco (CAOVL) General Manager Luke Agness. They will discuss how farmer ownership throughout the value chain allows them to innovate in traceability and maintain clear and impactful messaging. They will present and discuss the new traceability tool developed in Calca by the CAOVL team and adopted by COCLA and Pachamama Coffee.

Based in California, Pachamama Coffee Cooperative was co-founded by the producer cooperative COCLA from Cusco, Peru in 2006 and has since expanded to include in its ownership structure 4 other cooperatives globally. Their model has illuminated a path for other farmer groups like the CAOVL of Calca, Peru, to pursue profits downstream in order to ensure a future supply of specialty coffee and sustained benefits for the communities that grow it.

The panel will field questions from a moderator and from the crowd on how farmer ownership and participation in the consumer markets of the global north can promote innovative solutions to coffee’s uncertain future, amplify farmer voices, and promote transparency throughout the specialty coffee value chain.

Date: Sunday April 27, 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

Thaleon Tremain
CEO, Pachamama Coffee

  • Co-founder and CEO of Pachamama Coffee, a leader in farmer-led vertical integration for nearly 20 years.

  • Pachamama maintained its farmer-ownership model since its inception, overcoming challenges like lack of access to traditional funding methods through sale of equity.

  • Thaleon can speak to how this model sets Pachamama apart in U.S. markets and to its potential for replication.

Vladimir Vivanco
General Manager, Central de Cooperativas COCLA

  • Board member of Pachamama and general manager of COCLA, Pachamama’s founding cooperative.

  • Based in Quillabamba, Cusco, Vladimir provides a unique on-the-ground perspective on the difference between vertical integration and selling to external clients.

  • He represents over 1,000 farmers and can speak to the difficulties of innovating at scale

Luke Agness
General Manager, Cooperativa Agraria Orígenes del Valle de Lacco (CAOVL)

  • Co-founder of CAOVL in 2022 with 40 farming families in Calca, Cusco.

  • Worked with farmers and an NGO to develop the traceability tool which COCLA and Pachamama have adopted

  • Launched a roasted coffee brand in 2024 in the mold of Pachamama

  • A former data scientist and systems engineer, Luke represents 90+ families in the specialty coffee industry with an eye to how tech-enabled innovation can impact farmer livelihoods.

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Apr
27

The Great Coffee Price Breakaway

Lecture Description

Beginning in 2024, a new market environment has changed the playing field for all coffee participants in the coffee supply chain and for consumers as well: inverted markets, differentials, shipping logistics, cash flows, consumer demand, and last but not least, adverse climate effects, all managed to bring the new reality to market participants.

This lecture will delve into all the variables that have affected the coffee market over the past year and will identify the factors that stakeholders in the supply chain will need to negotiate going forward. The financial instruments that are used to transfer these risks to the financial markets will also be explained. The lecture will finish by presenting Stonex's Brazil Coffee harvest report and price outlook.

Date: Sunday April 27, 2025
Time:
11:30am - 12:30pm
Location:
Room 361ABC
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

Albert Scalla (he/him)
Sr. Vice President of Trading, STONEX

Albert Scalla, Senior Vice President of Trading at StoneX, has combined his considerable knowledge of the commodity markets with his expertise in implementing price risk management strategies using Futures, Options and Structured Products in the commodity markets.

Albert joined Hencorp Futures, later acquired by StoneX, 32 years ago, where he has been an important pillar for the development of Commodity Price Risk Management programs from producers to final consumers in the Coffee, Cocoa and Palm Oil markets.

In these products, Albert has been invited as a guest speaker to several national and international conferences to speak on Price Risk Management for participants in both producing and consuming countries of the supply chain.

Albert received a bachelor’s degree in Business Administration with a specialty in Finance from Florida International University.

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Apr
27

What Does an Importer Do, Anyway?

Lecture Description

Green coffee importing is a little-understood -- though critical -- piece of the specialty coffee supply chain. Often, importers are dismissed as “middlemen,” a term that minimizes both what they do and all they can offer. This lecture proposes to explain the full role of green coffee importers, the impact they can have across the supply chain, and the services and information that roasters and green buyers can rely on them for and benefit from.

Date: Sunday April 27, 2025
Time:
10:15am - 11:15am
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

Amanda Armbrust-Asselin
QC & Education Lead, NKG PACE; Marketing & QC Education, InterAmerican Coffee

Amanda has worked in Specialty Coffee for 15 years. She’s been a licensed Q Arabica Grader since 2016 and is also a USCC Head Judge and WCE Sensory Judge.

The majority of Amanda’s career in coffee has centered around quality control and education. Still, she’s performed a variety of roles (including Barista, Production Roaster, Trading Assistant, Quality Control Coordinator and Logistics Coordinator) and is always eager to learn and share that knowledge. Presently, Amanda works in Marketing for importer Neumann Gruppe USA and is the Education Lead for the NKG PACE program.

Chelsey Walker-Watson
Head of Marketing and Green Coffee Sales, Atlas Coffee Importers.

Chelsey is a Q Grader, U.S. Brewers Cup Finalist and a Competitions Coach.

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Apr
27

Rethinking Climate Action: From Emissions Accountability to Climate Justice

Lecture Description

This lecture will delve into Cooperative Coffees’ evolving approach to climate action, emphasizing the shift from straightforward emissions accountability to a profound commitment to climate justice. We will discuss key findings from the Cool Farm Tool Pilot Project, which evaluates the impact of regenerative practices while revealing the complexities of carbon accounting. By highlighting the often-overlooked role of organic farming in carbon sequestration, we will also address the socioeconomic challenges faced by small-scale producers, especially in marginalized communities.

Participants will gain insights into how Cooperative Coffees reconciles business objectives with farmer empowerment through our Impact Fund action areas: grants, training, and emergency relief. This session will underscore the essential connection between sustainable agricultural practices, social equity, and climate resilience.

Join us as we challenge traditional paradigms and advocate for a participatory framework that prioritizes the voices and needs of farming communities in the fight against climate change, demonstrating how businesses can act as catalysts for transformational and sustainable change.

Date: Sunday April 27, 2025
Time:
10:15am - 11:15am
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

Melissa Wilson Becerril
Impact Manager, Cooperative Coffees

Melissa Wilson Becerril is the Impact Manager at Cooperative Coffees, a green coffee importing cooperative formed by 23 roaster-members in Canada and the US. Melissa mobilizes resources from roaster contributions for adaptation and resilience to farmer-led initiatives and emergency relief. Previously, she spent ten years managing public-private partnerships for impact and learning from the elite of the global organized farmer movement - the organic coffee farmers who created the concept of fair trade. Melissa is a promoter of cooperatives, supporter of responsible business, and champion for smallholder farmers. She believes economic justice is the basis of true environmental sustainability, and can be found spreading this message anywhere from industry events to university classrooms.

Melissa has become a leading voice in the fight for climate justice in the private sector, speaking at B Corp's Champions Retreat, the Environmental Defense Fund's Race to Zero, the Cool Farm Alliance's Annual Gathering, Work on Climate's Success Stories, and the Sustainable Transaction Guide's Pricing Salon. Melissa brings her 15 years of experience anchoring corporate sustainability in deep listening to farmer leadership to the heart of the specialty coffee industry at its flagship event.

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Apr
27

Introduction to the SCA Coffee Value Assessment

Lecture Description

An introduction to the SCA's new quality evaluation protocol, which includes cupping, grading, and attribute assessment. Learn about the SCA's definition of specialty coffee, how cupping works, and the basics of sensory analysis. An essential class for those who seek to understand coffee quality or cupping.

Date: Sunday April 27, 2025
Time:
10:15am - 11:15am
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

Julie Housh

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Apr
27

Changing Trends in the Prosumer Market and the Growth of Specialty Coffee

Lecture Description

The prosumer coffee market has seen rapid growth in recent years, fueled by the increasing popularity of specialty coffee and a shift toward at-home brewing excellence. This lecture examines emerging trends in the prosumer segment, highlighting how innovation, consumer demand, and cultural shifts are reshaping the industry.

We’ll explore the evolution of specialty coffee, including its impact on product development, such as grinders, espresso machines, and brewing tools. Key factors driving this growth—such as sustainability, design, and accessibility—will be analyzed. Attendees will gain insights into the challenges and opportunities facing the market, from supply chain dynamics to the growing influence of social media and e-commerce.

Whether you’re a professional or a passionate enthusiast, this session will offer valuable perspectives on how the prosumer market continues to expand, innovate, and influence the coffee industry at large.

Date: Sunday April 27, 2025
Time:
10:15am - 11:15am
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

Vel Genov (he/him)
Founder, Zerno

Vel Genov, founder of Zerno, combines engineering expertise with entrepreneurial vision to drive innovation in specialty coffee. Formerly Head of Product at Adobe, he applies his product development and customer-focused skills to create precision-engineered grinders. His hands-on approach and deep industry insight position him at the forefront of coffee innovation. As a creator of award-winning products and an active voice in the coffee community, Vel offers a unique perspective on emerging trends and the evolving specialty coffee landscape.

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Apr
27

Elevating Coffee Expertise: Developing In-House Specialty Coffee Training Programs

Lecture Description

This panel discussion will delve into the critical role of in-house specialty coffee training programs for cafes and companies. We will explore the benefits of such programs, best practices for development and implementation, and real-world case studies to inspire and inform attendees.

Date: Sunday April 27, 2025
Time:
10:15am - 11:15am
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

Kathie Hilberg
Co-Host & Co-Founder, Totally Dissolved Podcast

Bronwen Serna
Co-Host & Co-Founder, Totally Dissolved Podcast

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Apr
27

Electrochemical Measurement and Modification of Coffee

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 prohibitive 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. The same method can also be applied to modify the flavors of coffee, through oxidation and reduction. Together, our approach provides unparalleled insight into what is solvated in the cup. This talk will cover the fundamentals of electrochemistry, a demonstration of its utility with a real-time demonstration. This work is supported by the Coffee Science Foundation and the Cottrell Scholars award, in partnership with Nuova Simonelli.

Date: Sunday April 27, 2025
Time:
10:15am - 11:15am
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

Christopher Hendon (he/him)
Professor, University of Oregon

Prof. Chris 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 an Associate Professor of Chemistry where his research group focuses on materials with useful defects. He has published over 140 papers, was named a Cottrell Scholar in 2021, a Camille Dreyfus Teacher-Scholar in 2022, the Samuel R. Scholes Jnr. Lecture for excellence in scientific communication, and has been awarded the Rippey Award for Innovative Teaching twice. In coffee, he authored, “Water For Coffee”, and has written numerous peer-reviewed articles on the topic. Presently, he leads a laboratory studying the chemical physics of coffee beverage production.

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Apr
27

Past Crop Profiling: A Roaster’s Guide to Blending

Workshop Description: This workshop provides roasters with practical strategies for managing costs by utilizing past crop coffees without compromising flavor quality. Attendees will explore blending methods to balance past and fresh crop coffees, aiming to retain a balanced flavor profile that masks any age-related changes. Through hands-on tasting, participants will experiment with various blending ratios and roast profiles, discovering effective ways to maintain quality and consistency. The session will also cover cost analysis techniques, allowing attendees to calculate the financial benefits of incorporating past crop coffees in their offerings, ultimately maximizing profitability and minimizing waste. Every coffee deserves a loving home.

Date: Sunday, April 27, 2025
Time: 9:00 a.m. - 12:00 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.

BOOK NOW >


Instructor

Sarah Cline Parker (she/her)
Green Coffee Professional, Tailwind Roasting

Sarah is the founder and operator of Tailwind Roasting Collaborative in Chicago. She has been in the specialty coffee industry for over 8 years with a passion for sustainable practices across the supply chain. She started her coffee journey in Colombia co-founding a social enterprise aimed at directly connecting producers with end consumers. From that time, she has had direct experience in most aspects of the industry, from café management, QC, wholesale, to green trading.

Trevor Jermasek (he/him) Roasting Director, Tailwind Roasting

Trevor has been in the specialty coffee industry for over a decade and began his roasting journey on a 1957-built UG22 back in 2010. Since then, he has worked with a wide range of roaster models and sizes, from refurbished vintage machines to modern builds. Whether it’s fine-tuning roast profiles or replacing drum bearings, Trevor has been deeply involved in virtually every aspect of coffee roasting and maintenance

Over the years, Trevor has worn many hats in the coffee industry, including barista, roaster, production manager, green buyer, and director of coffee. These roles have taken him from Java, Indonesia, to Cauca, Colombia, deepening his understanding of what it means to be a conscientious roaster in today’s coffee market.

At Tailwind, Trevor brings his technical expertise and lived experiences to support the team. His goal is to demystify and eliminate the arbitrary gatekeeping around crafting truly great, well-developed coffee.

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Apr
27

Coffee Matchmaker: Multi-Perspective Cupping for Experienced Tasters

Workshop Description: Effective cuppers do more than just taste coffee – they catalog attributes to develop a high-resolution picture of each coffee and use this information to match each coffee with its ideal market. Since markets are diverse, cuppings must be able to cup according to different – and sometimes multiple – perspectives.

This hands-on workshop explores multi-perspective cupping, helping participants strengthen their use of the CVA Descriptive and Affective Assessments and become more agile in their ability to match coffees with buyers or consumers who will appreciate them. Anyone with prior cupping experience is welcome!

Date: Sunday, April 27, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 361DEF
Category: Cupping
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.

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Instructors

Rob Stephen (he/him)
Managing Director, Covoya Specialty Coffee

Rob Stephen is the Managing Director for Covoya Specialty Coffee in Providence, Rhode Island. Since entering the Specialty industry over 35 years ago, he’s worked at several nationally known coffee companies, and has had the opportunity to work in retail, roasting, quality, international development and coffee trading. In addition to being a Q Grader instructor for many years, he is also a Past President of the SCAA and of Coffee Kids, and represented the USA at the ISO council on international coffee standards (TC34:SC15) for several years. Specializing in quality standards development and supply chain optimization, he has lectured extensively at coffee events and trade shows around the world, and conducts training sessions regularly for the SCAA and the Coffee Quality Institute. Email: rob.stephen@covoya.com

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Apr
27

Work It! Coffee Shop Bar and Workflow Efficiency

Workshop Description: Make your coffee bar workflow work for you and your team! Whether you’re in the process of designing a cafe space, or want to make sure that your team is working together, let’s come together to work on workflow!

In this workshop we will discuss the theory behind workflow management, examine case studies of different bar layouts - how they work and why they work, experiment with different approaches to bar layouts, and discuss not just the physical workspace but how teams can work together to be efficient behind the bar.

Whether you have one person on bar, or two (or more!) we’ll discuss the best way to approach drink order and how everyone can work together to ensure the highest quality of drinks is being served and your customers are receiving the highest level of hospitality!

Date: Sunday, April 27, 2025
Time: 9:00 a.m. - 12:00 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.

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Instructor

Selina Viguera (she/her)
Cafe Leader, Blue Bottle Coffee

Selina works for Blue Bottle Coffee in Venice, CA and has been with the company since 2010. As a Café Leader, she continues to enjoy her work as a barista, but also as a trainer, mentor, and coach. Selina began volunteering with the SCA in 2012 and has managed the SCA BGA Café since 2015. She loves people and coffee.

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Apr
27

A Deep Dive into Cold Brew Sensory Analysis: Applying the Coffee Value Assessment

Workshop Description: With the expansion of cold brew in the global market, there is a greater need to understand how coffees will perform with this brewing method. Although hot cupping is familiar to coffee professionals, many are unfamiliar with cold brew sensory analysis techniques. However, if you’re going to brew coffee cold, you should also cup it cold.

Date: Sunday, April 27, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 370AB
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.

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Instructor

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.

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Apr
27

Coffee Buying: Sourcing, the C Market, and Contracts

Workshop Description: This workshop will provide an in-depth look at coffee buying for specialty coffee roasters. It will cover specialty coffee supply from seed to cup. It will demystify the coffee 'c' market, which is the benchmark coffee price for arabica that underpins over 96% of coffee imported into North America. Finally, the workshop will answer all questions about contracts and logistics jargon that frequently comes up when buying green coffee. The material is advanced/intermediate, but all are welcome and all will learn!

Date: Sunday, April 27, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 372AB
Category: Green Coffee
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.

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Instructors

Katherine Nolte Ferguson (she/her)
Managing Director & Head of Specialty, Sustainable Harvest

Kat Nolte Ferguson is the managing director of sustainable harvest and head of specialty trading for Sucafina North America. She has worked in the coffee industry since 2000. After completing her degree in accounting and music performance, she lived in rural Africa and worked in microfinance. She entered the green side of coffee trading as the financial controller for a specialty importer in 2011. She worked for Twin Trading developing East African coffee supply chains, helping cooperatives gain sustainable certifications and access international markets. She is a Q-grader and served as chair for the SCA Sustainability Council. Her passion is cultivating greater sustainability in the coffee industry. At Sucafina Specialty, she continues to invest success of farmers, roasters and the coffee industry as a whole. Today, she lives in Seattle with her husband, two young daughters and very big dog.



Ilya Byzov (he/him)
Head of Research

lya Byzov is the Head of Research and Quantitative trading at Sucafina, a multinational coffee trader with operations in 17 coffee producing countries, 15 destination sales offices, and 2 manufacturing facilities. Ilya’s work centers around understanding global production, consumption, and price of green coffee.  Over the last 13 years in the coffee industry, Ilya has worked to understand and explain the underlying dynamics of coffee futures prices as well as developing strategies for optimizing costs across the supply chain/. Ilya will help explain the factor that led us to all-time record prices and suggest ideas of how to navigate this turbulent market environment.

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Apr
27

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: Sunday, April 27, 2025
Time: 9:00 a.m. - 12:30 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.

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Instructor

Thomas J Ameloot (he/him)
The Many Tentacled Mover of Ideas and Coffee, CoLabOps & coffeeTRON

Thomas is the past Chair and Co-Founder of the Sensory Education Pathway for the Specialty Coffee Association and also Co-Founder of the Q Project Thailand along with CQI and Bolliger and Co.

He runs CoLabOps, sharing experiences around coffee and quality internationally primarily through SCA and CQI curriculums including the Q Grader Course for arabica and robusta.

There's also a sweet new coffee brand called coffeeTRON for which he is the CEO or doer of many things.

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Apr
26

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:

  1. Clarity on what's driving global warming and the current and future expected impacts on coffee

  2. Confidence to enact climate adaptation, mitigation or resilience strategies

  3. Build community, reinforce mission, purpose and values thinking

  4. 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.

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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.

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Apr
26

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.

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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.

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Apr
26

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.

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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.

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Apr
26

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.

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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.

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Apr
26

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.

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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.

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Apr
26

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.

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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.

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Apr
26

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.

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Apr
26

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.

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Apr
26

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

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