Lecture Description

This presentation explores the fascinating world of natural and spontaneous fermentations, focusing on their role in enhancing the quality and value of agricultural products. Drawing from extensive research on substrates such as coffee, cacao, cassava, and sugarcane, we will delve into the microbial biodiversity involved in these processes and their impact on flavor, aroma, and safety.

By connecting traditional methods with cutting-edge microbiological techniques, the session highlights how the study of rudimentary fermentations can drive innovation in food and beverage production. From identifying key microorganisms to developing tailored microbial cocktails, the presentation will showcase strategies to optimize fermentation outcomes while preserving cultural heritage and sustainability.

Attendees will gain insights into how natural fermentation processes are being transformed into scalable industrial solutions and how these innovations contribute to the development of new products that meet evolving consumer demands. Whether you’re a researcher, producer, or industry professional, this session will inspire new approaches to harnessing the power of fermentation for quality enhancement and product differentiation.

Join us to discover how tradition and science converge to shape the future of food and beverage innovation.

Date: Saturday April 26, 2026
Time: 9:00am - 10:00am
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

Rosane Schwan (she/her)
Professor, Federal University of Lavras

Rosane Freitas Schwan, Full Professor at UFLA, is an Agricultural Engineer (UFES) with a master's (UFV), PhD (University of Bath, UK), and postdoc at MIT (2019–2020) in Fermentation Microbiology. A former CEPLAC researcher, she enhanced chocolate quality and accelerated cocoa fermentation. At UFLA, she studies fermentation in coffee, sugarcane, cocoa, cassava, and other crops. She has supervised 90+ graduate students, directs CCMA, and leads NEFER. With 280+ publications, two edited books, 46 book chapters, and eight patents, her research advances microbiology, biodiversity, and fermentation in natural and industrial processes.

Workshop Description: If you've become familiar with CVA through the last year and are curious about how to incorporate the idea of alignment for the Descriptive Assessment, this workshop is for you!

Using references from the WCR Lexicon to exemplify intensity - and using additional CVA specific tools to exemplify CATA Descriptors, this workshop will focus on a few alignment activities for intensities and descriptors.

Group discussion is always welcome and we'll emphasize the idea that alignment can be welcome in the (objective) Descriptive Assessment - but is still unnecessary in the Affective Assessment.

Date: Saturday, April 26, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 360DEF
Category: Brewing/Sensory

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

Roukiat Delrue (she/her)
Consultant

World-renowned expert in professional level coffee education, development, and innovation. Detail oriented and creator and co-creator of education programs – including implementation and further quality assurance of certified individuals and instructors.

Subject matter expertise in several aspects of the coffee industry including green coffee, objective quality assessment, post-harvest processing and brewing, and competition judging.

Familiarity with diverse languages and cultures, allowing for ease of communication throughout the coffee chain as well as teaching to producers or consumers alike.

Workshop Description: We must work collectively to distribute value equitably in the coffee sector, and participatory consumer culture offers chances to create and share value. Through a World Café Dialogue and an interactive tasting session, participants will explore how our coffee preferences are shaped by tasting, listening, and learning.

In the dialogue and tasting exercise, we’ll explore the role of extrinsic coffee attributes—elements of a coffee’s story that you can’t taste or smell—in shaping consumer preferences and coffee's market value. Participants will track their perceptions of coffee quality, using a version of the SCA’s Coffee Value Assessment Affective Form to examine how their preferences shift when provided with new information.

Key Takeaways:

· Explore Value Creation in Specialty Coffee: Understand how extrinsic attributes, such as information about sustainability practices, processing methods, and branding, influence coffee's value.

· Examine Consumer Preferences through Tasting and Data: Use interactive tasting and real-time data to show how information influences preference, exploring how these insights shape value perceptions and can inform marketing strategies for producers, retailers, café owners, and traders.

· Engage in Collaborative Dialogue on Market Dynamics: Share perspectives on what creates value in coffee and how it can be more equitably distributed, with a focus on practical applications in farm, roastery, and retail settings.

Each participant plays a crucial role in shaping this discussion, and all perspectives are welcomed. This workshop seeks to capture the value that each person contributes to the coffee sector. Participants will leave with deeper personal and collective insights about how value is shaped —helping them to create meaningful coffee experiences that drive value and make coffee better for all.

This dialogue is part of the Specialty Coffee Association’s (SCA) multi-year project on Equitable Value Distribution. At the end of each discussion round, groups will present their key findings. These presentations will be recorded and anonymized and, alongside testimony from similar dialogues in Mexico, Côte D’Ivoire, and Indonesia, will inform the SCA’s 2025 Report on Equitable Value Distribution.

Date: Saturday, April 26, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 361DEF
Category: Cupping

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

Alexa Romano

Workshop Description: This workshop is designed for leaders and entrepreneurs in the coffee industry who aim to transform their ideas into impactful sustainable initiatives. Led by Olga Velásquez, CEO of Raíces Colectivo, participants will benefit from her extensive experience in sustainability and fieldwork across Central America. Olga will share insights on various initiatives and discuss critical elements that enhance project viability.

Conducted entirely in Spanish, the workshop will focus on formulating projects that attract mass funding by refining key elements that resonate with potential donors. Participants will take their own ideas, analyze their specific challenges, and access valuable background information on other producers. They will learn how to utilize Raíces Colectivo’s free crowdfunding platform to support their initiatives.

Additionally, participants can develop a sustainable investment initiative that can be funded directly through their commercial partners or submitted to the platform. Through practical exercises, attendees will create compelling proposals and effective crowdfunding campaigns. The session will be recorded and published in English, ensuring wider accessibility. By the end, participants will understand how to transition from ideas to well-structured projects ready for crowdfunding, empowering lasting change in their communities.

Date: Saturday, April 26, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 371AB
Category: Business

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

Olga Velasquez (she/her)
Social Coffee Research and Founder, Raices Colectivo

Olga Velásquez is a Business Administrator specializing in Finance and Marketing, with 15 years of experience in social program design and evaluation. She focuses on fostering a coffee value chain that transcends sustainability, emphasizing inclusion and innovation. This vision is rooted in her extensive experience in Central America, where she collaborated with feminist movements, child rights organizations, and health and humanitarian aid initiatives. Under her leadership, Raíces Colectivo has become a key player in the intersection of sustainability, social inclusion, and strategic development, driving impactful change and spearheading new initiatives through creative solutions, data-driven methodologies, and regional collaboration.

Workshop Description: What does a healthy cafe budget look like? And how do you match that to the reality of operations?

In the dynamic job of running a cafe, a solid grasp of budgeting is vital for sustainable success. This workshop is designed to empower cafe owners, managers, and aspiring entrepreneurs with the foundational tools to create, analyze, and optimize a budget that drives profitability. Attendees will dive into key areas of the P&L—like cost of goods (COGs), labor, and occupancy—to understand how each impacts the overall health of their business and how to control them ongoing via operational decisions.

Using a fill-in-the-blank workbook, attendees actively engage in analyzing financial metrics, calculating ideal expense percentages, and learning actionable methods to control costs. This workshop transforms complex financial concepts into manageable, practical steps. Plus, we’ll explore real strategies for boosting cafe sales and inspiring cafe workers to engage better with the business. Attendees will leave feeling enthusiastic, knowledgeable, and equipped with practical budgeting insights to support their cafe's growth.

This workshop would be perfect for people brand new to these concepts or even experienced cafe owners who are having a difficult time controlling expenses.

Date: Saturday, April 26, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 370AB
Category: Business

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

Erica Escalante

Workshop Description: Welcome to Barista Bootcamp!This beginner-friendly, hands-on workshop is designed for folks with little to no prior coffee experience. You'll learn the technical skills required to step behind the bar, from pulling shots to steaming milk and everything in between.

This workshop is all about planting good seeds. Students will get familiar with popular equipment, pull shots to World Barista Championship technical guidelines, and practice steaming milk for common espresso drinks. The real magic happens when you take these seeds and carefully tend to them them back home, in your own cafe or kitchen.

Your friendly guide is Miranda Haney, a professional barista and songwriter from Austin, Texas. Don't let the words "bootcamp" fool you; Miranda's teaching style is fun, engaging, and compassionate. You'll leave feeling inspired to be brave, pay attention, and share your love of coffee with anyone who will listen.

Date: Saturday, April 26, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 362DEF
Category: Espresso

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

Miranda Haney (she/her)
Founder, Barista Friend

Miranda Haney is a coffee educator and the founder of Barista Friend, a mobile coffee training service in Austin. Her teaching style is engaging, approachable, and most importantly, FUN! She's worked in the specialty coffee industry for nearly a decade, competing in the US Barista Championships, the Barista League, and many local latte art throwdowns. She's currently the President of the Austin Coffee Collective and hosts the Barista Friend Podcast.

Workshop Description: This workshop is designed to support green coffee exporters and producers to succeed in the U.S. specialty coffee market. Participants will learn how to craft compelling brand stories, target the right market segments, and plan effective customer journeys through communications, samples, and sales techniques. With insights from industry experts, attendees will gain a deeper understanding of buyer expectations, seasonality, and strategies for building lasting business relationships.

Date: Saturday, April 26, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 372AB
Category: Green Coffee, Business

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

Sandra Loofbourow (she/her)
Educator and Consultant, Openflor Coffee

Sandra Elisa Loofbourow is a certified Q Instructor through CQI, a seasoned green buyer, roaster, barista, and published author. She was a founding Director of The Crown: Royal Coffee Lab & Tasting Room, and co-host of the bilingual podcast Cafetera Intelectual. Through Loupe Coffee and Openflor, she’s working to build a sustainable, ethical, and quality-focused coffee supply chain.

Lecture Description

The global coffee industry generates over 40 million tonnes of biomass annually through coffee processing. This biological material is an underutilized resource full of with potential for sustainable value addition and waste reduction. The true wealth of coffee lies beyond the three billion cups consumed daily; by enhancing resource efficiency through a circular economy and regenerative agriculture approach, we can cultivate new products, create jobs, combat climate change, and protect our environment.

The latest Coffee Development Report by International Coffee Organization, “Beyond Coffee: Toward a Coffee Circular Economy,” explores the transformative potential of circular economy in coffee. Co-created in partnership with the International Trade Centre, Lavazza Foundation, Politecnico di Torino, and the Center for Circular Economy in Coffee, this edition of the CDR is informed by a global multi-stakeholders working group.

This panel discussion brings the findings to life through a discussion with coffee organizations and companies who aim to integrate circular economy and regenerative agriculture holistically throughout the coffee value chain. How can these practices not only be environmentally sustainable, but also generate shared, equitable economic value for coffee stakeholders? What challenges limit the adaptation in practice? What is the role of coffee stakeholders in addressing the challenges to promote widespread adoption of these practices?

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
Location: Room 360ABC
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Katherine Oglietti
Coffee Guide Network Coordinator, International Trade Centre

In her roles as the co-coordinator for the C4CEC and Coffee Guide Network coordinator, Katherine facilitates discussions and action through global multi-stakeholders working groups. The Circular Economy Working Group now includes over 60 participants representing 44 organizations in 36 countries.

Lecture Description

Step back over 200 years and discover the groundbreaking insights of the founding father of thermodynamics, who is also considered one of the first coffee scientists. In this engaging lecture, you will learn about his innovative approach to brewing the perfect cup of coffee and find out who this remarkable figure is—trust us, you won’t regret it!

Explore how he established a definition of coffee quality that remains influential in the modern industry. Discover how he optimized thermodynamics in his brewing system to enhance flavor and aroma retention.

Participants will delve into essential thermodynamic principles underpinning his brewing method, ensuring every cup delivers the finest flavors. By understanding the interplay between convection, conduction, and radiation, you will acquire valuable techniques to elevate your own brewing skills.

Join us for this unique opportunity to learn from a pioneering figure whose work laid the foundation for contemporary practices. You’ll gain insights into historical methodologies and receive practical tips to apply to your own coffee-making.

This lecture promises to be an enlightening experience, blending history, science, and the art of brewing. Engage with fellow coffee enthusiasts and deepen your appreciation for the craft as we unveil the thermodynamic secrets to the perfect brew!

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
Location: Room 361ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr. Anja Rahn (she/her)
Curious About Coffee Science

Anja Rahn, Ph.D., earned her Food Chemistry degree from McGill University under Prof. Varoujan Yaylayan, focusing on flavor generation. As Aroma and Flavour Lead at ZHAW’s Coffee Excellence Centre, she led numerous industry projects and became a Q & R Grader to connect with coffee professionals. In 2019, she joined JDE-Peet as Principal Coffee Chemist, tackling complex challenges and contributing to the Horizon 2020 project BOLERO. In 2023, she became independent, launched CuriousAboutCoffeeScience.com, and works as a consultant while preparing to publish a book on coffee quality's origin in 2025.

Lecture Description

In today’s digital-first world, e-commerce data is crucial for coffee businesses, whether in retail, wholesale, roasting, or allied products. Platforms like Shopify provide insights that can enhance customer engagement, inventory management, and revenue growth. However, many companies underutilize this valuable data. This lecture will demonstrate how to harness data-driven capabilities to optimize your coffee business.

We’ll discuss how retail brands can personalize the shopping experience to foster customer loyalty, how green coffee sellers can forecast demand using market data, and how wholesale suppliers can identify revenue opportunities and improve profitability through analytics. Attendees will learn to tailor marketing strategies to boost sales, focusing on personalization, subscription models, market expansion, and customer retention. 

Through real-world case studies and actionable examples, this session will:

· Illustrate how data can keep you competitive and thriving.

· Provide strategies for leveraging e-commerce analytics to understand customer behavior and adapt to market trends

· Explore ways to optimize product offerings, create marketing opportunities, and streamline inventory management.

· Highlight techniques for customizing marketing and sales strategies for various customer segments, from individual consumers to wholesale buyers.

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
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

Chris Legler (he/him)
CEO, Axios Growth Consultants

Chris Legler, the founder and CEO of Axios Growth Consultants, specializes in empowering businesses to thrive amid economic uncertainty. With 30+ years of experience at industry giants like Espresso Supply, Bonavita, Starbucks, and Sony, Chris brings unparalleled insight into navigating complex markets and fueling growth.

A former coffee roastery owner, he intimately understands the opportunities and challenges facing small business owners. In addition to being a Certified Management Consultant, Chris holds an MBA from Seattle University, and a certificate in Circular Economy and Sustainable Strategies from Cambridge.

Chris is passionate about helping companies innovate, adapt, and unlock their full potential.

Lecture Description

Coffee farming families are facing a perfect storm of challenges. Climate change is intensifying, leading to more frequent and severe weather events that disrupt coffee production and drive up costs. This uncertainty, coupled with persistent food insecurity and a growing generational gap—where young people are increasingly leaving farms—threatens the future of coffee production.

This panel will explore the lived experiences of coffee farmers in Guatemala and the broader impacts of migration on farming communities. Felix Camposeco, Co-op Manager at ACODIHUE, and Carlos Reynoso, Co-op Manager at Manos Campesinas, will share firsthand accounts of the challenges their co-ops face and innovative strategies to build resilience. Melissa Wilson Becerril, Impact Manager at Coop Coffees, an impact-driven coffee importer, will provide insights into how collaborative partnerships across the supply chain can support producers. Marcela Pino, Director and Co-Founder of Food 4 Farmers, will add her expertise on food security initiatives and community-driven solutions that reduce vulnerability.

Moderated by Rick Peyser, Co-Founder of Food 4 Farmers, this panel will illuminate the intersection of climate change, migration, and coffee, offering actionable strategies for attendees committed to fostering a sustainable and equitable coffee industry.

Date: Saturday April 26, 2025
Time: 9:00am - 10:00am
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

This panel unites experts with diverse perspectives, offering a comprehensive view of the challenges facing coffee-growing communities and the solutions needed to foster resilience.

Marcela Pino
Marcela Pino brings expertise in food security and community-driven solutions, focusing on holistic strategies to address issues beyond coffee production.

Felix Camposeco
Felix Camposeco, representing ACODIHUE, provides an on-the-ground perspective, highlighting how co-ops empower women producers and strengthen economic independence.

Carlos Reynoso
Carlos Reynoso offers insights into generational transitions in coffee farming, sharing strategies to keep young people engaged in agriculture while addressing migration pressures.

Melissa Becerril
Melissa Becerril bridges producers and markets as Impact Manager for Cooperative Coffees, emphasizing how supply chain collaboration drives economic and environmental sustainability.

Rick Peyser
Rick Peyser, a leader in sustainable coffee initiatives, ensures dynamic facilitation and connects these perspectives to provide actionable insights for attendees.

Lecture Description

This powerpoint presentation will explore the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Topics covered include: floor plan design, health and building codes, equipment needed to support your menu and time lines. The seminar will also examine ways to reduce build-out costs, improve employee efficiency and increase seating capacity. Since 1996, Tom Palm has worked with over 1000 clients interested in opening a new café. This is a must see seminar for anyone entering the specialty coffee business. 

Date: Saturday April 26, 2026
Time: 9:00am - 10:00am
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

Tom Palm (he/him)
Coffee Shop Designer, Design & Layout Services

Tom brings almost three decades of expertise in foodservice equipment to Design & Layout Services. His deep knowledge of the industry, combined with a passion for helping entrepreneurs, has made him a sought-after speaker at coffee trade shows across the country. Whether it’s offering guidance on selecting the right equipment or sharing insights on how to successfully open a cafe, Tom is known for his ability to break down complex topics into actionable advice. His presentations are not only informative but also engaging, thanks to his larger-than-life personality that draws in audiences and keeps them captivated.

Lecture Description

Coffee is a complex product shaped by a combination of physical, chemical, and thermodynamic processes. This lecture will explore how fluid dynamics and transport phenomena are integral to understanding the science behind coffee roasting and brewing. The roasting process involves heat transfer and gas exchange that occur within the coffee beans, which are key to developing aroma, flavor, and texture. Fluid dynamics influences the movement of air and steam within the roasting machine, impacting heat distribution and moisture evaporation. Understanding these factors is crucial for optimizing roast profiles and ensuring consistent quality.

Similarly, the extraction of coffee during brewing relies heavily on principles of fluid flow, diffusion, and convective heat transfer. The interaction between water and coffee grounds determines the extraction efficiency and ultimately the flavor and aroma profile of the brew. We will delve into how the concentration gradients, temperature gradients, and solubility properties affect the extraction process.

By examining these transport phenomena, this lecture will provide insights into how they govern coffee’s transformation from raw bean to beverage, offering valuable knowledge for both professionals and enthusiasts aiming to elevate their coffee-making techniques.

Date: Saturday April 26, 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

Connor Firth (he/him)
Postdoctoral Scientist in Catalytic Materials

While his roots lie in Chicagoland, Connor Firth is now a postdoctoral scientist in Zurich. He has spent the last seven years in Switzerland where he recently obtained his PhD at the École Polytechnique Fédérale de Lausanne, during which he spent 4 years assisting in teaching transport phenomena and fluid dynamics. It was during this time that his passion for coffee developed and evolved. Now, the time has come to combine expertise and passion and bring into the spotlight the inextricable and intimate link between the fundamental physics of transport phenomena and the coffee that ends up in our cups.

Lecture Description

The compounding impacts of climate change, nature loss, and farmer and farmworker poverty have underscored the urgent need for action across the coffee industry to ensure the sector's future. It is increasingly clear that the most effective approach for the private sector to address this complex array of challenges lies in embedding procurement practices within a comprehensive sustainability strategy. But what does this look like in practice?

Representatives from Keurig Dr Pepper and RGC Coffee will present concrete examples of how they have leveraged their commercial relationship to drive meaningful impact among farmers and farmworkers in their shared supply base, leading to measurable improvements in income, soil health, biodiversity, and more. By pairing strategic investment with sound procurement practices, they have created a powerful multiplier effect, amplifying both the reach and depth of their impact.

This session aims to spark conversation around practical ways to integrate purchasing into the sustainability agenda, offering a blueprint for companies who are just starting their journeys as well as for those who have long been at this table.

Date: Saturday April 26, 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

Allie Stauss (she/her)
Senior Project Manager, Supply Chain Sustainability, Keurig Dr Pepper

Allie Stauss is a senior project manager of supply chain sustainability at Keurig Dr Pepper (KDP). She oversees the tactical execution of KDP's supply chain sustainability strategy for coffee and supports strategy development for other categories including apple, corn, and cocoa to advance progress toward the company's commitments to responsible sourcing, nature, and livelihoods. Drawing on her roots at the intersection of coffee and sustainability, first at the development NGO TechnoServe and then at KDP, Allie builds partnerships that manage risk while also unlocking creative opportunities for long-term impact in the coffee sector.

Lecture Description

Automation has long since been heralded as a driver of efficiency, quality, and consistency - but at what cost? This session explores how automation is reshaping the coffee landscape—from precision brewing systems to robotic baristas—and the ethical implications of these changes in an industry that prides itself on creativity and connection.

Join us as we dive into the impact on barista livelihoods, the customer experience, and the core values of community. We’ll discuss real-world examples of automation adoption, including successes, controversies, and lessons learned. We'll look at strategies for integrating automation whilst preserving craft and values.

Date: Saturday April 26, 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

TBA

Lecture Description

In this lecture, we'll explore the fundamentals of inventory management for green coffee buyers at coffee roasting companies. Precise inventory management can help coffee roasting companies avoid critical mistakes that cost money and create stress. Expect to learn how to make important inventory calculations that will help you run an efficient business

Date: Saturday April 26, 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

Jay Kling (he/him)
Founder, Efficiency.coffee

Jay Kling is a professional green coffee buyer and the founder of www.efficiency.coffee. Jay's mission is to increase the sustainability of the specialty coffee industry by helping coffee roasters get better at supply chain management. When we manage our inventory well, project demand accurately, and run efficient supply chains, we save money that makes our businesses more sustainable. If you want to pay equitable prices for coffee at origin, you have to run a tight business at the roastery!

Lecture Description

This lecture will explore profiling recipes in automatic coffee solutions. What affects my flavor profile in an automatic coffee machine? How do I get the most out of switching to automatic solutions? What does extraction look like? Espresso extraction is evolving rapidly, and recipes can adjust to emerging, automatic technology.

Date: Saturday April 26, 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

Gage Johnston (he/him)
Marketing Manager, Franke Coffee Systems, Americas

Gage Johnston is the Marketing Manager for Franke Coffee Systems in North America, specializing in market intelligence, product management, and coffee education. With a rich background in specialty coffee and business operations, Gage has held key roles such as Director of Coffee and Head Roaster. His deep industry knowledge and vast experience make him an invaluable resource. Outside of work, Gage enjoys philosophy, exploring the plant-based food scene, studying languages, and traveling the world.

Lecture Description

This panel will spotlight the transformative power of community-led development in coffee-growing communities across Latin America and East & Central Africa. Local leaders who have participated in The Chain Collaborative’s Community-Led Development Incubator will share their experiences, from identifying community challenges to designing and implementing impactful solutions. Attendees will hear first-hand accounts of their projects and key takeaways and learnings from the process. The session will highlight the importance of centering local expertise and leadership to drive sustainable change in the coffee sector. 

Date: Saturday April 26, 2025
Time: 10:15am - 11:15am
Location: Room 360ABC
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Nora Burkey (she/her)
Founder and Executive Director, The Chain Collaborative

Nora is the founder and director of The Chain Collaborative (TCC), a 10-year-old non-profit that practices and promotes community-led development (CLD) in the coffee sector. Through their CLD Incubator program, they invest in projects that are designed by local leaders of community-based organizations and coffee associations in coffee-growing regions of Africa and Latin America. Under the banner of TCC and in collaboration with other industry colleagues, Nora also consults on various assignments in the development and agricultural sectors. Past and present clients include Fairtrade International, Root Capital, Nature Conservancy, Sustainable Coffee Challenge, and more.

Lecture Description

This lecture will explore the transformative role of Artificial Intelligence (AI) and the Internet of Things (IoT) in the coffee industry. From farm-level production to processing and beyond, technology is rapidly enhancing quality control, operational efficiency, and sustainability. The session will highlight real-world applications and future possibilities for AI and IoT to reshape the coffee supply chain.

The objective is to provide a comprehensive framework, balancing the technical aspects of AI and IoT with practical, real-world applications and considerations for sustainability and efficiency in the specialty coffee industry.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 351DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Mery Santos (she/her)
Director of Diversity, Innovation & Sustainability, Global Leadership Alliance (GLA)

Mery Santos is a dedicated leader who combines traditional values with new technologies to guide organizations through change. Inspired by her studies on Exponential Organizations (ExO), she uses innovative principles to empower transformation. Her focus on Artificial Intelligence and the Internet of Things helps businesses improve efficiency and build resilience. She champions sustainable practices that drive growth and a responsible future while fostering meaningful dialogue among industry leaders. Humble and committed, Mery passionately supports empowering women in coffee providing practical insights and forward-thinking strategies.

Lecture Description

Ethiopia, known as the birthplace of coffee, offers a variety of production systems that emphasize tradition and sustainability.

These systems include forest coffee, semi-forest coffee, garden coffee, and state farms, each representing a unique approach to cultivating high-quality coffee while conserving the environment.

Most Ethiopian producers and exporters, particularly those engaged in semi-forest coffee practices, are committed to environmental stewardship and naturally align with the European Union Deforestation-Free Regulation (EUDR).

This alignment is achieved through sustainable practices that protect forests and support local communities.

Semi-forest coffee, in particular, involves minimal intervention that preserves the natural forest ecosystem, maintains biodiversity, and supports carbon sequestration efforts.

A community-driven model through Participatory Forest Management Associations (PFMAs) empowers local farmers to actively manage and protect forest areas, fostering sustainable livelihoods and enhancing Ethiopia’s coffee quality and reputation.

This workshop will showcase how Ethiopia’s producers and exporters contribute to a deforestation-free coffee supply chain, reinforcing the country’s role as a leader in specialty coffee production through methods that respect both the environment, and the communities involved.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 360ABC
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

As part of Sustainable Harvest's Unsustainable Project Campaign, we are examining unsustainable practices in the specialty coffee trade. Our goal is to foster a meaningful conversation on social, environmental, and fiscal sustainability for coffee producers.

This panel will explore the benefits and challenges of two key models in specialty: micro-lots and direct trade.

Micro-lots: We will discuss how micro-lots can benefit producers through premium pricing and quality differentiation. We will also address the limitations, including scalability and market access. How can roasters deepen their engagement with micro-lot producers beyond the transaction?

Direct Trade: This discussion will explore the market limitations of direct trade, such as logistical and financial challenges. We’ll also examine its potential to empower producers by creating transparent, equitable relationships and greater autonomy within the supply chain. What more can be done to strengthen this model?

By exploring these models, we want to identify strategies that promote true sustainability and empower producers. This panel will offer insights into how roasters and producers can shift from transactional relationships to long-term partnerships that drive meaningful change.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 352DEF
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Moderator

Danna Wasserman
Sustainable Trading Manager, Sustainable Harvest

Lecture Description

Specialty coffees offer a wide range of sensory profiles that warrant the investigation of the appropriateness of their pairing with different foods. Our hypothesis was that fruity and acidic coffees would pair better with sweet breakfast or dessert foods, whereas dark roasted and bitter coffees would pair better with savory foods.

In a first experiment, 240 specialty coffee drinkers evaluated the appropriateness of the pairing of 4 specialty coffees with different flavor profiles and 6 savory (breakfast sandwich, nut mix) or sweet (red berries, croissant, cheesecake, chocolate) foods, using an incomplete, balanced block design, whereby each consumer evaluated the pairing of 2 of the coffees with 3 of the foods for appropriateness and congruency, complexity and balance of flavors, and other measures of their impression of the coffees and of the foods separately (i.e., degree of liking, Just-About-Right scaling of specific attributes, Check-All-That-Apply from a list of sensory attributes), and provided demographic and coffee usage information. In a second experiment, 200 black coffee drinkers tasted the same 4 coffees and evaluated the appropriateness of their pairing with a larger set of foods that they viewed on their smartphone or tablet, but did not taste.

Familiarity with the pairing was the main driver of coffee and food pairing appropriateness or quality, but sensory congruency (i.e., the coffees and the foods having some commonality in their sensory profiles) and hedonic congruency (i.e., the coffee and the food both being liked) also resulted in high appropriateness ratings. Consumers felt that the dark roasted Columbian coffee would pair well with chocolate, desserts, baked goods and pastries. Actually tasting the more unusual combinations in our design (of coffee and nut mix, or coffee and red berries) led some consumers to give them high hedonic ratings, suggesting new avenues for the marketing of specialty coffee.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Jean-Xavier Guinard (he/him)
Professor, University of California, Davis

Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages (including coffee!) and other consumer products. He was an architect of the Coffee Taster’s Flavor Wheel, the Coffee Sensory and Consumer Brewing Control Chart, and Coffee Cuality™. Jean-Xavier has authored over 120 peer-reviewed publications. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.

Lik Xian Lim (he/him)
PhD Candidate, UC Davis Coffee Center

Lik Xian is a Ph.D. candidate in the Agricultural and Environmental Chemistry Graduate Group at the University of California, Davis. He earned his B.S. in Food Science and Technology from UC Davis in 2021.
As a key researcher at the UC Davis Coffee Center, Lik has explored the effects of water pulsing duty cycles on coffee extraction and concentration, as well as topics such as cold brew coffee chemistry, coffee and food pairings, and sensory acceptance. His expertise extends beyond coffee—he is also highly skilled in the sensory evaluation of wine, specializing in smoke taint and mouthfeel characterization.
Through his interdisciplinary approach, Lik bridges chemistry and sensory science to enhance the understanding and enjoyment of coffee and wine.

Lecture Description

As facilitators of NKG PACE, an educational program designed to support underrepresented coffee professionals in advancing their careers, we’re continuously exploring the diverse and fulfilling opportunities available within the coffee industry —beyond the café.

Cafés often serve as entry points into the coffee world, introducing individuals to vibrant, likeminded communities; creatively rewarding skillsets; and a global industry that intersects with key issues including climate change, economics and social justice. But as professionals grow, many wonder: Is it possible to build a sustainable and rewarding career in coffee?

This panel seeks to explore pathways for professional and financial advancement within the industry, featuring insights from entrepreneurs, academics, machine makers, importers, non-profits and other coffee-adjacent professionals. Together, we’ll discuss how to find, consider and broaden opportunities in rewarding coffee careers.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 350DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

With the purpose of providing actionable insight backed by high-quality research, this lecture proposal provides results from research of the influence of brewing methods—cold, hot, and gentle—on the sensory attributes of coffee, including sweetness, acidity, bitterness, and mouthfeel. Medium-roasted Colombian coffee, certified by the Raíz Sustainable Westrock program, was brewed under controlled conditions, varying extraction time and temperature to assess their effects on aroma, flavor, and overall taste perception. Sensory evaluations employed the Coffee Value Assessment (CVA), a cutting-edge framework recently introduced by the Specialty Coffee Association (SCA), alongside Generic Descriptive Analysis (DA), a cornerstone of sensory science was used. A panel of coffee experts, trained in the CVA protocol and sensory lexicon, conducted assessments in triplicate across four sessions. Supplemental evaluations isolated taste and tactile attributes using nose clips to minimize olfactory interference. Intensities of sensory attributes were quantified using a standardized 15-point scale, and statistical analysis revealed sensory patterns for each brewing method. The findings provide actionable research insights for coffee professionals aiming to tailor flavor profiles and cater to diverse consumer preferences. Beyond practical applications, the study underscores the evolving role of advanced sensory techniques in the coffee industry, offering a nuanced understanding of how brewing methods shape the sensory experience of coffee.

Date: Saturday April 26, 2025
Time: 11:30am - 12:30pm
Location: Room 361ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr. Nancy Cordoba (she/her)
R&D Principal Scientist, Westrock Coffee

Dr. Nancy Córdoba is an engineer and coffee scientist from Nariño, Colombia, specializing in coffee flavor chemistry, sensory science, extraction, and product innovation. She holds a Ph.D. in Biosciences, an M.Sc. in Process Design and Management, and completed postdoctoral research at The Ohio State University’s Flavor Research and Education Center. Her research has advanced coffee extraction, cold and hot brew chemistry, sweetness perception, and post-harvest processing. Currently, she serves as the R&D Principal Scientist at Westrock Coffee Company. With expertise in both academic research and industry applications, she is dedicated to bridging scientific advancements, sustainability practices, and ethical sourcing to drive innovation and elevate the coffee industry and its stakeholders.

Lecture Description

Explore how the U.S. Coffee Championships serve as a powerful platform for personal growth, career advancement, and industry innovation. This panel will feature insights from past competitors, mentors, and supporters who have experienced the transformative impact of the competition process. From honing technical skills to building industry connections and elevating brands, the discussion will highlight the tangible benefits for individuals and businesses alike. Attendees will walk away with actionable strategies for engaging with coffee competitions and fostering a culture of excellence and inclusivity within the specialty coffee community.

This panel will also be include some of the current leaders to explain the current format, how the competitions have evolved, and where we are headed.

Through engaging stories, case studies, and a discussion on the changing landscape of coffee competitions, attendees will leave inspired and equipped to participate in or support these transformative events.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 351DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

Bold brands stand out from the competition much better and are more likely to gain legal trademark protections. This session will review what makes a bold brand, and how to form one, as well the legal steps that can help any brand gain more protection.

Brands and trademarks are key assets for all small businesses and are often mis-understood or ignored. This session will provide small business owners with information about selecting, protecting and enforcing trademarks from Erik Pelton, an experienced trademark attorney who has helped to protect thousands of brands over more than two decades.

The workshop will provide “nuts and bolts” for small business owners on brand and trademark topics including selecting new brand names, applying to register trademarks, and dealing with trademark enforcement and infringement issues. Mr. Pelton will also discuss the U.S. Patent and Trademark Office (USPTO) application process, and provide case studies regarding bold, protected brands in across the coffee industry.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 360ABC
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Erik Pelton (he/him)
Founder, Erik M. Pelton & Associates

Erik Pelton has dedicated his career to making intellectual property protection understandable, accessible, and affordable for businesses of all sizes and types. Erik began his career as a trademark examiner for the U.S. Patent and Trademark Office before launching his own boutique firm with the goal of making the process of protecting a brand easy through the enduring ideals of great customer service, affordability, and clarity.
With 25 years of experience in the field of trademarks and more than 4,500 trademarks registered, Mr. Pelton has represented hundreds of clients in trademark disputes; and published countless podcasts, articles, and videos.

Lecture Description

This lecture will explore the results of a study looking at divergences between Brazilian and British professional coffee tasters, considering how the commonly used flavours in coffee trading are often Northern Hemisphere in origin and may marginalize producers in coffee-growing nations. By investigating these multisensory dynamics, the study highlights how embodied tasting practices convey meaning and value within the coffee industry. We will present preliminary results from an international, interdisciplinary study that brought together anthropology and experimental sensory science work to look at how professional coffee tasters from Brazil and the UK develop and deploy sensory references.

Blind cupping sessions reveal contextual shifts in flavour descriptions when evaluating coffee for different markets. Complementary interviews and participant observation document the tacit, material, and social dimensions of sensory expertise, and we ask how we can develop more inclusive and equitable communication within the global coffee economy.

Date: Saturday April 26, 2025
Time: 1:00pm - 2:00pm
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr Sabine Parrish

Dr Fabiana Carvalho

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

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.

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.

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

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

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.

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. - 4:30 p.m.
Room Number: 361DEF
Category: Cupping

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

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.

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

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

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.

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

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

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.

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

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

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.

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

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

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.