Today at Expo: Saturday, April 22, 2023
Today’s Highlights
Competitions Hall Open for U.S. Coffee Championships
9:30 a.m. - 5:30 p.m.
Exhibit Hall Open to All Registrants
10:00 a.m. - 5:00 p.m.
Green Coffee Buyers and Sellers Program
11:00 a.m. - 4:00 p.m.
Lectures
The New Coffee Brewing Control Chart
10:15 AM – 11:15 AM
Infused coffees from producer and consumer perspective. Are these coffees a good business opportunity or a problem for the industry?
11:30 AM – 12:30 PM
Extract Chilling of Coffee
1:00 PM – 2:00 PM
The future of breeding and breeding for the future
1:00 PM – 2:00 PM
Cupping Exchange
Specialty Coffee Association: New Cupping Form
Taking Place Multiple Times Today. Check the Schedule for Details.
USCC
Competition Halls Open
9:30 a.m. - 5:30 p.m.
Specialty Coffee Association: New Cupping Form
8:30 a.m. - 10:15 a.m.
Schedule of Events
Registration and Expo Badge Pick Up Open
8:00a.m. - 4:00 p.m.
Show Floor Access: Exhibitors Only
8:00 a.m. - 10:00 a.m.
IWCA Breakfast - Ticketed
8:00 a.m. - 9:30 a.m.
Cupping Exchange
8:00 a.m. - 6:00 p.m.
Specialty Coffee Association: New Cupping Form
8:00 a.m. - 6:00 pm.
SCA Lectures
9:00 a.m. - 3:00 p.m.
SCA Workshops - Ticketed
9:00 a.m. - 4:00 p.m.
Competitions Hall Open for U.S. Coffee Championships
9:30 a.m. - 5:30 p.m.
Exhibit Hall Open to All Registrants
10:00 a.m. - 5:00 p.m.
Green Coffee Buyers and Sellers Program
11:00 a.m. - 4:00 p.m.
All Guilds Reception
5:00 p.m. - 7:00 p.m.
Lectures
Core Cold Brew Concepts
9:00 AM – 10:00 AM
Coffee aroma analysis of geisha coffee produced by three different post-harvest processing methods
9:00 AM – 10:00 AM
EU Corporate Sustainability Due Diligence Directive: Preparing the Coffee Sector
9:00 AM – 10:00 AM
Does impact investing create impact? Building sustainability and resilience of producer organizations through impact finance
9:00 AM – 10:00 AM
2023: Are coffee prices looking for tranquility, or are they gathering strength for further volatility?
9:00 AM – 10:00 AM
The Quest to Understand Ethiopian Coffee Qualities
9:00 AM – 10:00 AM
Roasting: Pre, Post or Both Blends?
10:15 AM – 11:15 AM
The New Coffee Brewing Control Chart
10:15 AM – 11:15 AM
Robusta: Market Opportunities as a Response to Climate Change
10:15 AM – 11:15 AM
Turning Words into Action: How Powerful Farmer-Led Innovation in Soil and Field Regeneration Leads to Real Climate Resiliency
10:15 AM – 11:15 AM
An overview of chemical acidity in coffee: physicochemical basics, technical and practical aspects, applications and limitations
10:15 AM – 11:15 AM
Infused coffees from producer and consumer perspective. Are these coffees a good business opportunity or a problem for the industry?
11:30 AM – 12:30 PM
Forecasting and Inventory Management for Green Buyers
11:30 AM – 12:30 PM
Call to Action: Tackling Coffee's Dairy Emissions
11:30 AM – 12:30 PM
Understanding Quality: the SCA's new Coffee Value Assessment
11:30 AM – 12:30 PM
Calculating Living and Prosperous Incomes for Coffee Producers
11:30 AM – 12:30 PM
Spectroscopy-based methods and chemometrics to evaluate specialty coffees
11:30 AM – 12:30 PM
Importance of Water Quality for Coffee aesthetics and Equipment Protection
1:00 PM – 2:00 PM
Electrochemical Assessment of Coffee Quality
1:00 PM – 2:00 PM
The Power of Local - Create Long-lasting Success through Local Communities
1:00 PM – 2:00 PM
How working with farmers at origin can improve quality and differentiate your coffee
1:00 PM – 2:00 PM
Extract Chilling of Coffee
1:00 PM – 2:00 PM
The future of breeding and breeding for the future
1:00 PM – 2:00 PM
Workshops
Roasting Business Fundamentals
9:00 AM – 12:00 PM
Programming for Flavor: Dialing in Coffee Equipment
9:00 AM – 12:00 PM
Coffee Buying: Sourcing, the C Market, and Contracts
9:00 AM – 12:00 PM
Intro to Product Marketing: Consumer-led Innovation
9:00 AM – 12:00 PM
Coffee Processing: Recognizing Fermented From Artificially Flavored Coffees
9:00 AM – 12:00 PM
Milk Steaming and Latte Art Techniques
1:30 PM – 4:30 PM
Understanding and Applying the Evolved Cupping Protocol: An Early Look at the SCA's Coffee Value System
1:30 PM – 4:30 PM
Blending Coffee for Seasonality and the US Coffee Market
1:30 PM – 4:30 PM
Use Technology to Grow Your Retail Business While Enhancing the User Experience
1:30 PM – 4:30 PM
Why the Time is Now to Address Racial Equity in Specialty Coffee
1:30 PM – 4:30 PM
Sensory Decoding of Coffee Processing: Linking Processing Method with Flavor and Chemical Profiling
1:30 PM – 4:30 PM
USCC
Competition Halls Open
9:30 a.m. - 5:30 p.m.
US Barista Championship
US Barista Championship Competitor Practice | Semi-Finalists
7:00 a.m. - 1:00 p.m.
US Barista Championship Head Judges Calibration
7:30 a.m. - 9:00 a.m.
US Barista Championship Semi-Finalists | Competitors 1 - 18
9:30 a.m. - 3:30 p.m.
US Barista Championship Finalist Announcements
4:30 p.m. - 5:00 p.m.
US Brewers Cup Championship
US Brewers Cup - Competitor Practice
7:15 a.m. - 9:35 a.m.
US Brewers Cup - Judges Calibration
8:30 a.m. - 10:00 a.m.
US Brewers Cup Compulsory Service | Round 1/Day 2
10:00 a.m. - 4:00 p.m.
US Brewers Cup Open Service | Round 1/Day 2
10:00 a.m. - 4:00 p.m.
US Brewers Cup Finalist Announcements
5:30 p.m.
US Coffee in Good Spirits Championship
US Coffee in Good Spirits - Competitor Practice
10:00 a.m. - 1:00 p.m.
US Coffee in Good Spirits Judges Calibration
11:00 a.m. - 12:30 p.m.
US Coffee in Good Spirits | Round 1/Day 2 - Competitors 6 - 11
1:00 p.m. - 3:30 p.m.
US Coffee in Good Spirits Finalists Announcements
4:30 p.m. - 5:00 p.m.
US Cup Tasters Championship
US Cup Tasters Championship - Quarter-Finals
10:30 a.m. - 3:00 p.m.
Quarter-Finals Heat 1
10:30 a.m.
Quarter-Finals Heat 2
11:30 a.m.
Quarter-Finals Heat 3
1:30 p.m.
Quarter-Finals Heat 4
2:30 p.m.
US Cup Tasters Championship Semi-Finalist Announcements
4:30 p.m. - 5:00 p.m.
US Latte Art Championship
US Latte Art Championship - Competitor Practice
8:00 a.m. - 9:40 a.m.
US Latte Art Judges Calibration
9:30 a.m. - 10:00 a.m.
US Latte Art Championship - Day 2 | Macchiato Round
10:15 a.m. - 1:00 p.m.
US Coffee Roasting Championship
US Coffee Roasting Championship - Open Cupping
8:00 a.m. - 12:00 p.m.
US Coffee Roasting Championship - Production Roasting | Competitors 1 - 20
9:00 a.m. - 5:00 p.m.
US Coffee Roasting Championship Judges Calibration Workshop
12:30 p.m. - 5:00 p.m.
Cupping Exchange
Co-Fermented Coffees of Colombia with Ally Coffee x Clearpath Coffee
8:00 a.m. - 9:45 a.m.
Mercon Specialty
8:00 a.m. - 9:45 a.m.
Café de Honduras
8:30 a.m. - 10:15 a.m.
Specialty Coffee Association: New Cupping Form
8:30 a.m. - 10:15 a.m.
Sabio Coffee
10:15 a.m. - 12:00 p.m.
Trabocca
10:15 a.m. - 12:00 p.m.
Specialty Coffee Association: New Cupping Form
10:45 a.m. - 12:30 p.m.
Cafe Imports
1:30 p.m. - 3:15 p.m.
Boot Coffee & Heifer International
1:30 p.m - 3:15 p.m.
TerraNegra Coffee Imports
2:00 p.m. - 3:45 p.m.
Specialty Coffee Association: New Cupping Form
2:00 p.m. - 3:45 p.m.
Café de Honduras
3:45 p.m. - 5:30 p.m.
Specialty Coffee Association: New Cupping Form
4:15 p.m. - 6:00 p.m.
