From Vision to Reality: Building a Strategic Plan for Coffee Businesses
Description: Find your most powerful direction and commit to shared goals.
Strategic planning isn't just a good practice; it's a necessity for staying competitive, expanding market share, and ensuring long-term sustainability. We’ll give you the tools you need to implement strategy sessions long into the future. Through practical insights, proven business tools, case studies, and interactive discussions, you'll learn how to make informed decisions, optimize resources, and adapt to evolving industry dynamics.
Plus, you’ll have the opportunity to dive into these exercises yourself so when it’s time for you to bring this to your team, you’ll know firsthand how it should go.
Join us if you’re ready to gain clarity on the direction of your business and want your team working together to achieve something great.
Date: Sunday, April 14, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S504BCD
Category: Business
Instructor
Kevin Wencel
Consultant, The Coffee MBA
Kevin Wencel, a consultant at The Coffee MBA Collective, has over 25 years in food and beverage leadership. His diverse experience ranges from business development in distribution to steering a multi-brand coffee market with full fiscal oversight. Kevin's culinary journey began in Minneapolis/St. Paul, evolving from an executive chef to a key player in launching Restaurant Alma with a James Beard Award-winning chef.
At US Foods, Kevin excelled in distribution and sales, partnering with prestigious universities and national hospitality chains. Recently, he led Spyhouse Coffee through a merger into FairWave Coffee Collective, managing its CPG and retail sectors as Market President.
Beyond his professional achievements, Kevin enjoys cooking, playing the piano, and cherishing family time in St. Paul, MN, with his wife, two sons, and dog, Sherman.
Decoding Sweetness and Exploring Acidity
Workshop Description
It's easy to agree that in recent years, two of the most important sensory characteristics of specialty coffee have been the attributes we call "sweetness" and "acidity." But we are still learning how coffee tasters perceive sweetness and which acids are actually in coffee (as well as how to recognize them). This lecture and workshop draws on emerging knowledge from research by the Coffee Science Foundation and beyond, to better understand coffee's chemistry, sensory attributes, and sweetness.
Date: Sunday, April 14, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S503
Instructor
Brandon Bir (he/him)
Director of Sustainability, Crimson Cup Coffee & Tea
Brandon Bir is a coffee and sustainability professional with a passion for equality and international community development. When not traveling to coffee-growing countries to teach classes focused on quality and sensory science or working towards zero waste at the SCA Campus in Columbus, Bir can be found representing Crimson Cup speaking to students at universities and events around the world.
In his role as Director of Sustainability, Bir develops new sustainable practices for all professionals on the value chain in coffee. Brandon is a certified Assistant Q-instructor, SCA Content Creator, and holds an master’s from the University of Wisconsin.
Coffee as a Multisensory Experience
Description: Join us for an enlightening workshop that explores the fascinating world of sensory perception in coffee tasting. Led by renowned coffee experts Christos Sotiros and Jae Teovanovic, this immersive session will delve into the impact and interaction between our primary senses when experiencing the flavors of coffee.
Discover the concept of cross-modal perception, where our senses intertwine to create a holistic sensory experience. Explore how taste, aroma, texture, and even visual cues influence our perception of coffee's flavor profile, unlocking a deeper understanding of the complexities behind our sensory experiences.
Delve into the atmospheric experience and learn how the surrounding environment can enhance the sensory journey. Explore the role of ambiance, lighting, music, and other factors in creating a memorable and immersive coffee experience for customers. Gain valuable insights and practical tips on how coffee shops can elevate the consumer experience through thoughtful design and ambiance.
Throughout the workshop, Jae and Christos will provide tips and recommendations on applicable strategies for coffee shops to enhance the sensory experience for their customers. From selecting the right coffee beans to creating a welcoming atmosphere, you will gain valuable insights into how to create a memorable and enjoyable coffee experience that keeps customers coming back for more.
Whether you are a coffee professional, a coffee shop owner, or simply a coffee enthusiast, this workshop is designed to deepen your understanding of sensory perception and provide practical tools to elevate the coffee experience. Don't miss this unique opportunity to learn from one of the industry's leading experts and unlock the secrets behind creating an exceptional sensory journey in the world of coffee.
Date: Sunday, April 14, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S502
Category: Science
Instructors
Christos Sotiros
Category Executive & Master Barista, Nestlé
Authorized AST since 2018
Q Arabica
Swiss Barista Champion 2023 and WBC Semifinalist 2023 Athens
Currently working for Nestlé Professional Strategic Business Unit leading the coffee Capabilities building for internal coffee teams globally.
I ve been in the food & beverage business for more than 14 years working at hotels, bars, restaurants and cafes with my academic studies to be in Psychology.
Jae Teovanovic
Coffee Ambassador, Barista, Nestlé
Jae is a seasoned service industry professional with experience in cafes, restaurants, and bars in Greece and Canada. With a passion for coffee and bartending, Jae has honed their skills over the years, making them a valuable asset. In addition to his expertise in the service industry, has studied Health Sciences with focus on paramedics. Currently, Jae works as a Coffee Ambassador and Barista for Nestle Professional Canada. Their dedication, commitment, and ability to create memorable experiences, combined with their educational background in Health Sciences, make them a well-rounded and invaluable member of the service industry.
Beverage Development: Elevation and Innovation Through Signature Beverages
Description: For the novice coffee enthusiast, the competitive barista and everything in between, this workshop is designed to expand your knowledge of signature drinks and seasonal flavors, as well as providing other tips on how to elevate coffee-based beverages.
Workshop participants will learn the fundamentals of drink development and how to effectively balance flavor profiles to bring complexity and creativity to any beverage program. This workshop will also dive into how to properly price beverages, cost of goods, and how to effectively market your new creation. In this hands-on workshop, attendees will have ample time to develop their own unique recipe while gaining the skills needed to apply what you have learned in your own coffee environment.
ALLERGEN Warning: This workshop may require the tasting of actual foods, including, but not limited to: nuts, peanuts, wheat, and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop. Please plan accordingly.
Date: Sunday, April 14, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S501
Category: Business
Instructors
Dale Harris (he/him)
Consultant, Playset Coffee
Dale is a well respected consultant, trainer and business manager, with over 15 years experience working with commercial equipment and coffee operations to bring quality focussed coffee to customers, and customers to quality coffee, with a personal passion on the gaps between established skillsets and career paths.
As a World Barista Champion, Dale has travelled, trained and learned from experiences across Asia, Europe, Americas and is constantly pushing to understand the connections between the global specialty movement and the local differences that help us grow.
Following time working in commercial chains, and corporate B@B suppliers Dale led the wholesale program at Hasbean Coffee for many years, supported its acquisition by Ozone Coffee Roasters then took a number of roles there including managing the HB business, global NPD, and UK operations across both brands
Dale now consults for a range of companies and individuals around the world whilst pursuing some independent projects in coffee.
Craft a Winning Strategy: Building a Cross-Functional Annual Coffee Plan
Description: Your calendar of coffee releases doesn’t have to be a scramble every year, every quarter, or every release! Our approach not only helps you understand how to release your coffees with an eye on freshness, it also celebrates that releasing coffees is cross-departmental work. We’ll consider all stakeholders as you learn to forecast for sales, ensure your sales and marketing teams have enough time to build a thoughtful rollout to your customers, and we’ll even help you think about pricing your coffees for wholesale, retail, and ecommerce. Our framework will focus your team, keep them informed, and support a smooth roll out and exit plan.
Releasing the best coffees into the world is a team effort! Join us if you’re ready to leave behind the hurried and frantic energy for a calmer and more orderly year ahead.
Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S505A
Category: Business
Instructor
Sandra Elisa Loofbourow
Sandra Elisa Loofbourow is a multifaceted coffee expert. Certified as a Q Instructor by CQI, she excels as a green buyer, roaster, barista, and published author, showcasing her comprehensive understanding of coffee from bean to cup.
Sandra co-founded The Crown: Royal Coffee Lab & Tasting Room, and lends her voice to the bilingual podcast, Cafetera Intelectual. She's dedicated to cultivating a coffee supply chain that's not only sustainable and ethical but also quality-centric, demonstrating her commitment to enhancing the coffee industry's standards and practices.
Rachel Apple
Rachel Apple stands as a distinguished leader within the specialty coffee industry, bringing 18 years of unmatched experience. Her journey from a Quality Control Manager at George Howell Coffee Company to playing a pivotal role at Cometeer has showcased her ability to build relationships and operational excellence. Rachel's influence extends through her work as a Head Judge for Cup of Excellence and as a certified SET Course Instructor, blending expertise with a deep commitment to sustainability and social responsibility.
Her leadership is further recognized in her roles with the US Barista Championship, where she contributes as Head Judge, Sensory Lead, and Committee member, demonstrating years of dedicated volunteer work. Now based in Boston but proudly retaining her Oklahoma essence, Rachel's unique blend of professional excellence and personal charm — complete with fringe and a Stetson hat — complements her reputation as a maker of unparalleled buttermilk biscuits and homemade jam, underscoring her diverse talents beyond coffee.
Impact of Post-Harvesting Techniques on Chemical and Sensory Profiles of Cold Brew Coffee
Description: This workshop aims to provide participants with a comprehensive understanding of how post-harvesting techniques can affect the chemical composition and sensory profile of cold brew coffee. By engaging in a hands-on sensory experience, participants will gain valuable insights into the potential of various post-harvesting methods, which can help enhance the flavor and quality of coffee. Additionally, It will focus on the scientific aspects of coffee production, particularly flavor chemistry. This analytical approach will reveal the intricate relationship between post-harvest processes and the nuanced flavor profiles of cold brew coffee. Participants will learn about cutting-edge post-harvest practices, such as controlled fermentation, which can help improve coffee quality. The workshop offers practical strategies, providing participants with the tools to create a distinctive, high-quality cold brew coffee experience emphasizing flavor and quality. Whether you're a coffee professional, enthusiast, or industry player, this is an opportunity to expand your knowledge and skills to elevate cold brew coffee creations.
Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S502
Category: Science
Instructors
Hernando Tapasco (he/him)
Hernando Tapasco is an Agronomist and seasoned Q-Grader cupper, with extensive experience in coffee quality assurance and processing. As a consultant he is widely recognized by his skills to connect coffee production and processing with distinctively attributes in the cup. He grew up in a coffee farm and it’s a former Q-Grader Instructor.
Nancy Cordoba (she/her)
PhD, The Ohio State University
Born and raised in the Andes Mountains of Nariño, southwest of Colombia, Nancy is a scientific researcher, M.Sc. in Process Design and Management and Ph.D. in Biosciences (Summa cum laude). Most of her work has tried to close the knowledge gap between chemical and sensory science in beverages (particularly in coffee) and food products, using diverse approaches and techniques to support their design, formulation, processing, and stabilization. Being passionate about coffee and flavor science, she is continuing to explore innovative technologies to generate new drinking experiences. Nancy is currently a Post-Doctoral Researcher at The Flavor Research and Education Center (FREC) at The Ohio State University, a cutting-edge center on the identification of flavor compounds in foods that develop chemical fingerprinting methods to advance the understanding of flavor in coffee.
MEASURE, AIM, TREAT: How to use the SCA water guide to your advantage
Description: The importance of water quality to assure the best expression of your coffee in the cup is now a well-known fact. SCA has created the ultimate guide with water filtration techniques and the suggested parameters clearly defined on a water chart.
So first we need to MEASURE : The SCA guide indicates which elements we should measure in our local using some simple instruments found on markets worldwide. This workshop will instruct you on how to precisely measure these elements such as total hardness and alkalinity.
Once the characteristics of local quality are found, we need to AIM : Based on the SCA water chart, our local water quality can find its specific allocation, and from their we can decide where we want our coffee extraction to point. Based on our desidered sensory perception, water can impact on sweet and fruity notes as well as acidity.
After knowing where to aim, we have to decide then how to TREAT our water : Different water filtration systems currently on the market will provide different effects on the water, moving the initial point around the chart either diagonally or vertically.
Three simple steps to assure the perfect water quality. So are we complete, or is anything missing ? Can we be “tricked” by our water not reading important factors such as high levels of chlorides ? How can we recognize if our local water has already been treated ?
Besides going through the A-B-C’s of water measurement, mapping and treating, this workshop will also guide the participants through unexpected situations and give them the tools needed to correctly analyze and manage their actions
Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S502
Category: Business
Instructors
Sergio Barbarisi (he/him)
International Key Accounts Manager, BWT water+more
Sergio Barbarisi is a well-known expert in water filtration dedicated to the horeca and vending markets.
Born and raised in northern Italy, he began his professional career inside the vending machine industry working for Italian manufacturer N&W as well as for the largest vending operator, pursuing also his professional career for 1 year outside of Italy in Denmark, before specializing in water filtration systems.
He managed the start-up of the Italian subsidiary for one of the major manufacturers of water filtration systems, after which he passed to the competition to set up once again a newly formed Italian subsidiary. After many years as Managing Director of BWT Water+More Italia, he is currently taking the lead role in managing International Key Accounts for the entire BWT Water+More group.
Deeply involved in SCA activities, his vast knowledge of the relationship between water, machines, and finally coffee has been made available to all through many lectures handled already worldwide by SCA and the Coffee Technicians Guild.
Brady Butler (he/him)
Founder, Trail Blaze Coffee Academy
Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes 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 Lead Author for the Coffee Technicians Program. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC.
Milk Steaming and Latte Art Techniques
Description: This workshop is geared towards the novice-to-moderately skilled barista. It will cover a breakdown of dairy and non-dairy milks, what makes 'good' steaming milk, and steaming and aerating techniques. Core latte art designs and pouring techniques will also be covered.
This workshop will also touch on other concepts related to latte art, such as pouring into dine-in cups vs. to-go and adapting to pitcher and cup style variations.
Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S501
Category: Business
Instructors
Jessica Rodriguez (she/her)
Barista Trainer and AST
Jessica is an experienced barista trainer with over a decade of experience in the industry. She is a licensed AST teaching in Southern California and works in supportive roles for many SCA events. As a former competitive barista, Jessica stays involved in competitions by volunteering as a stage manager and member of the US Brewers Cup committee. She is passionate about sharing coffee knowledge while continuing to learn from others.
Roasting Business Fundamentals
Description: Learn what it takes to launch and operate a successful coffee roasting business in this Specialty Coffee Roasting Business course.
Attendees will learn about a variety frameworks for successfully managing a roastery. We will discuss key operational tasks including:
- Managing green coffee, orders and a roasting room, and production planning.
- Workflows to evaluate and assess various samples from multiple suppliers.
- Green inventory management across locations, position reports, blend components, and other inventory metrics.
- Create and manage roast profiles to achieve consistency in all roasts.
- Post-production tools and best-practices to manage orders and down-stream quality control.
There is ample time for Q and A for attendees to ask questions about essential operational tasks, business planning and startup costs, marketing and sales approaches, product development, positioning and branding, and more.
Date: Saturday, April 13, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S504BCD
Category: Business
Instructors
Marcus Young (he/him)
Education Manager and AST, Cropster
Marcus’ extensive experience includes work as a trader, buyer, roaster, and barista. He helped found and build a successful roasting business in Rwanda and worked on behalf of farmers and cooperatives on quality control and market access initiatives. Marcus co-founded Central City Coffee, a social enterprise coffee company providing employment and on-the-job training for employees who were previously homeless. Marcus is an Authorized SCA Trainer and consultant and has been a head judge for the U.S. Barista Competition, has overseen the U.S. Cup Tasters Championship, and in his free time produces natural wine by applying his interest in sensory analysis.
Roast Profiling
Description: This workshop will enable a roaster to better define and apply the practice of profile roasting. Workshop participants will learn common terminology, best practices, and documentation. Participants will cup the same coffee roasted differently and discuss how different approaches can impact the sensory experience of a given coffee. This workshop will help roasters understand how to apply roasting theory and alter profile recipes to dial in their desired levels of acidity, sweetness, body, and balance.
Date: Saturday, April 13, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S502
Category: Business
Instructors
Mike Ebert (he/him)
Senior Consultant, Firedancer Coffee Consultants
MIKE EBERT is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-‐term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer (AST) for the Specialty Coffee Association (SCA); a certified Preventive Controls Qualified Individual (PCQI) and lead trainer for food safety; and co-‐chairs curriculum for the SCA Educational Advisory Council, which develops new educational experiences for the specialty coffee community.
Building a Better Business: Management & Leadership
Description:
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. In this workshop we will cover:
· The Importance of Onboarding
· Effective Communication
· Roles and Responsibilities
· Delegating and Development
· Policies, Benefits, Reviews, and more.
Date: Saturday, April 13, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S505A
Category: Business
Instructors
Laila Ghambari (she/her)
CEO, by Laila Ghambari
With nearly two decades of experience in food and beverage operations Laila Ghambari has an extensive knowledge spanning various roles. She runs her own coffee business consultancy, by Laila Ghambari, coaching coffee business owners and professionals to achieve their goals. She has been an influential figure in the specialty coffee industry, winning the 2014 USBC, and being an elected member of the Barista Guild Executive Council.
Crafting Excellence: Mastering Espresso Extraction and Proper Beverage Preparation
Description:
1. Understanding Espresso Extraction: Participants will gain an in-depth comprehension of espresso extraction, including the dialing-in process, extraction times, and the impact of variables such as tamping pressure and grind size on the flavor profile of espresso shots.
2. Mastering Variation Shots: Attendees will learn the nuances of pulling different variations of espresso shots, such as ristretto, Espresso, and lungo, and how to achieve consistent quality and flavor profiles for each variation.
3. Building Coffee Beverages with Proper Milk Preparation: Participants will learn to leverage the perfect espresso shot in conjunction with properly steamed milk to construct a variety of coffee beverages that embody the unique style and branding of their cafes, adding a new dimension to the customer experience.
4. Coffee Development Skills: The workshop will cover the basics of coffee development across light, medium, and dark roasts, equipping attendees with the knowledge to identify and appreciate the flavor nuances of each roast and ensure optimal extraction for different coffee types.
Date: Saturday, April 13, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S501
Category: Espresso
Instructors
Ahmad Aziz-Taylor (he/him)
Specialty Managing Trader, Sucafina Specialty
Ahmad Aziz-Taylor or just Taylor, with over eight years of experience in the specialty coffee industry, has recently launched his own venture, 7even Seas Coffee Co., in Venice Beach, CA. Previously, he spent two years as a coffee consultant and his last four years adeptly managing a series of specialty coffee shops, showcasing his entrepreneurial spirit and dedication to coffee.
Taylor is a master of various coffee techniques, including pour-over, espresso extraction, cold steeping, and tea preparation. He extends his passion to cultivating skilled baristas through comprehensive training, ensuring all his baristas, leads and fellow managers provide exceptional service and confidently handle all aspects of coffee preparation.
Taylor’s ethos centers around exceptional hospitality; he champions a "make your day attitude" in all interactions, whether with staff or customers. His goal is to infuse every encounter with positivity, reflecting his belief in making each experience at his cafe outstanding, well beyond the realm of coffee. Taylor's approach has been integral to his success, inspiring both his team and patrons through his model of service excellence and community spirit.
Introduction to Cupping
Description: Cupping is a method of describing coffee flavor and evaluating coffee quality that is used around the world and across the value chain. This workshop will cover the history of cupping, its many uses in the global coffee industry of today, and introduce the standards and protocols used by cupping practitioners. Learners will also practice cupping different coffees using the SCA's descriptive and affective evaluation forms. No prior experience of coffee cupping is required, but participants should be willing and able to taste coffee.
Date: Saturday, April 13, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S503
Category: Cupping/Sensory
Instructors
Beth Ann Casperson
Coffee Quality Control Manager, Equal Exchange Cooperative
Beth Ann Caspersen is the Coffee Quality Control Manager for the Equal Exchange Cooperative in West Bridgewater, Mass. Equal Exchange is a worker owned cooperative that sources specialty coffee, chocolate, tea and more from small farmer cooperatives all over the world. She is a sensory specialist and has been managing Equal Exchange’s coffee quality from the point of origin through to the finished product for over 20 years. Beth Ann is a trainer, a Q Arabica Instructor, SCA Coffee Value Assessment Instructor and a graduate of the Sensory Science and Consumer Testing certificate program at UC Davis.
Coffee Buying: Sourcing, the C Market, and Contracts
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: Saturday, April 13, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S504BCD
Category: Business
Instructors
Kat Nolte Ferguson (she/her)
Specialty Managing Trader, Sucafina Specialty
Kat Nolte is the Specialty Managing Trader for Sucafina. She was studying philosophy and music at a liberal arts college in the Midwest when she decided to quit school, join a rock band and become a barista. After finding coffee, she completed her degree in accounting and music. She leveraged that business degree and two years working with subsistence farmers in rural Africa to enter the green side of coffee. Her career has spanned finance, trading, quality, sustainability and business advising to East African Cooperatives. Her passion is cultivating the success of farmers and roasters for a sustainable coffee industry.
Ilya Byzov (he/him)
Quantitative Trader, Sucafina
Ilya Byzov is a Quantitative Trader at Sucafina. His work focuses around understanding the drivers of the coffee futures market and predicting price by processing data across multiple internal and external platforms. As part of the North American trading team, Ilya sells coffee to commercial and specialty clients. As part of the Sucafina Innovations group, Ilya oversees developments in satellite image analysis for coffee supply chains.
Al Liu (he/him)
Director, Let’s Talk Coffee, Sustainable Harvest
Currently Director of Let’s Talk Coffee at the specialty green coffee importer Sustainable Harvest, Al previously served as Vice President of Coffee at Milwaukee-based Colectivo Coffee Roasters and as a trader at Atlas Coffee Importers in Seattle. He has extensive experience in building and strengthening supply chains in Latin America, Africa, and Southeast Asia as well as marketing and branding of both green and roasted coffee. Al served for two terms on the SCAA's board of directors and was an active member of the SCAA Sustainability Committee/Council.
Understanding and Applying the Evolved Cupping Protocol: An Early Look at the SCA's Coffee Value System
Description: Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment System development project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.
Date: Friday, April 12, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S503
Category: Science
Instructors
Todd Arnette (he/him)
Q Instructor & Value Chain Consultant, Academy of Coffee Excellence
Todd Arnette has been in the coffee industry since 1995. Owner of the Academy of Coffee Excellence and Quality Evaluation Manager for CQI has enabled Mr. Arnette to work closely with Producers, Importers and Roasters at origin, in training labs and roasteries around the world. Areas of expertise include: Post-Harvest Processing and Green Coffee Quality Evaluation, Green Coffee Buying, Production Roasting & Coffee Product Development, Food Safety Hazard Analysis Planning & Implementation – aligned with SQF and US FDA Food Safety Law. Mr. Arnette has attended all Roasters Guld Retreats except for 3 and encourages you to stay connected and involved.
From Surviving to Thriving – How to Run a Profitable Coffee Shop
Description:
Join this workshop designed exclusively for coffee shop owners or managers seeking to elevate their business game! Focus on honing your business acumen while gaining invaluable insights into financial strategies, operational efficiencies, and essential practices to maximize profitability. From cost analysis to menu engineering, you’ll walk away equipped with the tools to optimize your shop's financial health.
After completing this workshop, participants will be able to:
· Understand and Analyze a Profit and Loss Statement
· Calculate and Manage COGS
· Optimize Schedules and Manage Labor
· Grow Sales and Profitability
· Build Projections and Set Budgets
Date: Friday, April 12, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S505A
Category: Business
Instructor
Laila Ghambari (she/her)
CEO, by Laila Ghambari
With nearly two decades of experience in food and beverage operations Laila Ghambari has an extensive knowledge spanning various roles. She runs her own coffee business consultancy, by Laila Ghambari, coaching coffee business owners and professionals to achieve their goals. She has been an influential figure in the specialty coffee industry, winning the 2014 USBC, and being an elected member of the Barista Guild Executive Council.
How to Run a More Efficient Coffee Shop
Description: This class is designed to analyze the roles of a coffee shop employee and how they can help influence a more efficient customer transaction. While efficiency is desirable, we will also consider how to be efficient and customer-focused simultaneously. We will discuss station management, drink preparation, and equipment options, how we can better define employee roles to increase efficiency, and when it makes sense to increase staffing. In addition, we will also look over customer scenarios that can be timely if not handled correctly.
This session includes a hands-on experience, where attendees will practice drink-building techniques to create a consistent, quality beverage in a minimal amount of time.
While this course focuses on efficiency, I will continue to impress upon the importance of creating a quality experience and product for each customer.
Date: Friday, April 12, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S501
Category: Business
Instructor
Kristen Hjelm (she/her)
Sales and Business Development, BUNN O Matic
Kristen Hjelm is a Regional Account Manager for the Bunn-o-Matic corporation. She currently lives in the Pacific Northwest with her partner, their two young children and a wild Cattle Dog. Kristen recently completed a Master in Business Administration from Arizona State University. Kristen has been involved with the SCA organization for 12+ years. As a regional and national Barista Competition judge, both sensory and technical. Kristen has volunteered, assisted, presented, and created content for previous SCA courses. Kristen is passionate about the specialty coffee industry and providing a welcoming atmosphere to learn, share and grow with one another.
Sustainability in Packaging - Myth Busting and Real Solutions
Workshop Description
Join us for an engaging workshop with sustainability expert Bill Walters, where we unravel the myths and realities surrounding sustainable coffee packaging. In this informative session, we'll address key questions that concern coffee roasters:
True/False: You can recycle flexible packaging in your curbside recycling bin.
Discover the truth behind why most flexible packaging, like coffee bags, can't be easily recycled in typical curbside programs and how the sorting process impacts this.
True/False: Post-Consumer Recycled (PCR) material is safe for food/coffee packaging.
Explore considerations and standards for PCR content in coffee packaging while ensuring safety and regulatory compliance.
True/False: If a package says it's compostable, it is.
Dive into the complexities of certifications, testing standards, and the risks of false claims, providing insights into what truly makes a package compostable.
True/False: There are practical ways to operate sustainably.
Discover sustainable alternatives, and how the industry is evolving to embrace environmentally responsible options.
Join Bill Walters as he guides you through these critical topics, offering clarity and debunking common myths to empower you to make informed decisions for sustainable and responsible coffee packaging. Don't miss this opportunity to stay ahead in the world of eco-friendly packaging for your coffee products.
Date: Friday, April 12, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S505B
Category: Sustainability, Business
Instructor
Bill Walters (he/him)
Vice President, Engineering and Quality, TricorBraun Flex
BILL WALTERS is the VP of engineering and quality at TricorBraun Flex, where he leads the development of sustainable and environmentally responsible packaging solutions. Walters has spent over 35 years in the flexible packaging industry with a focus on the specialty coffee segment. His main areas of expertise are barrier packaging (materials, specifications and production environments), modified atmosphere packaging, degassing technology, and sustainable packaging initiatives.
A Deep Dive into Cold Brew Sensory Analysis: Applying the Coffee Value Assessment
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: Friday, April 12, 2024
Time: 1:30p.m. - 4:30 p.m.
Room Number: S502
Category: Science
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.
Grow Coffee Sales Through Distribution: Preparing for and Demystifying Distribution
Description: Participants will learn the different types of distribution channels there are for wholesale and dive into their required margins and service types. Participants will then write their companies value proposition to the channel of business in which they'd like to be distributed, and do real time pricing and margin calculations to determine unit economics and pricing structures.
Date: Friday, April 12, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S505B
Category: Business
Instructors
Kevin Wencel
Consultant, The Coffee MBA
Kevin Wencel, a consultant at The Coffee MBA Collective, has over 25 years in food and beverage leadership. His diverse experience ranges from business development in distribution to steering a multi-brand coffee market with full fiscal oversight. Kevin's culinary journey began in Minneapolis/St. Paul, evolving from an executive chef to a key player in launching Restaurant Alma with a James Beard Award-winning chef.
At US Foods, Kevin excelled in distribution and sales, partnering with prestigious universities and national hospitality chains. Recently, he led Spyhouse Coffee through a merger into FairWave Coffee Collective, managing its CPG and retail sectors as Market President.
Beyond his professional achievements, Kevin enjoys cooking, playing the piano, and cherishing family time in St. Paul, MN, with his wife, two sons, and dog, Sherman.
Specialty Soils: Regenerative Specialty Coffee
Description: Nature is intelligence in action. She knows what to do if we either get out of the way and let her do her thing and/or supply the conditions for improvement. Based on workshops given in the field and adjusted to a classroom setting, this session will demonstrate that we can sustainably produce more specialty coffee in an economically viable way.
Content for the session is aimed at farmers, technical assistants, agronomists, and fertilizer advisors. Participants will do self-analysis and directly apply the learned material into a solutions-driven workplan.
The workshop would be divided into four modules of 40 minutes with each ~20 minute explanation/training and 20 minutes questions and practice.
The four modules are:
Understanding Specialty Soils
Soil-coverage and Organic Matter
Minerals & Balanced Fertilization
Microbiology and Biofertilizers
Participants will leave the workshop with:
A good understanding of the relation of specialty to soil and nutrition.
Identification of their main causes in their own conditions
An initial plan with improvement areas, steps and inputs; a framework that can become an actionable plan.
Access to a Rainforest Alliances's support network for learning, tools and interaction.
We hope to see you there!
Date: Friday, April 12, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S504BCD
Category: Sustainability
Instructors
Niels van Heeren
Lead Advisor, Terragrow Latin America.
Niels is Dutch and currently lives in Medellin, Colombia with his wife and 2 sons. He has worked in sustainable agriculture advice in 25 countries in the last 30 years to understand the underlying causes of low yield, quality and diseases in agriculture. He has developed a simplified method for farmers and advisors to understand where their problems come from and how to address the core causes of productivity and diseases through soil improvement, balanced fertilization and regenerative practices.
Miguel Gamboa
Coffee Sector Lead at the Rainforest Alliance
Miguel Gamboa, Coffee Sector Lead at the Rainforest Alliance, was trained as an industrial engineer with a Masters in Reengineering and International Trade. He started his professional career working in a coffee exporting company. Then, 20 years ago, he started working with the UTZ certification program. Being part of the support team for the members of the certification program, he was able to learn about different realities of coffee production and marketing throughout Latin America. After the merger of UTZ and the Rainforest Alliance, he was appointed as a Coffee Representative Manager for Latin America, and since September 2022 - as a Coffee Sector Lead. In his own words: “I believe that the certification is a good basis to start improving the living conditions of producing families. Coffee is synonymous with life—not only for producers and workers but also for flora and fauna, and all of us who taste its flavor”.
The Cost of Training
Workshop Description
The Cost of Training workshop is designed to present information, data, and insights on the value of coffee education and professional development for coffee professionals. It is common for businesses to forgo investing in effective training, as the return on investment can be difficult to measure. In this workshop, we’ll take a deep dive into the dividends investing in learning and development can have company culture and expansion. We’ll also look at how to design a meaningful curriculum to meet the needs of specific teams and company goals. This will include designing relevant, relatable, and attainable content for all baristas in training.
Featured Panelists:
Heather Perry
Selina Viguera
Laila Ghambari
Trevor Corlett
Date: Friday, April 12, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S505A
Category: Business, Retail
Instructor
Josiah DeBoer (he/him)
Learning & Development Specialist, Madcap Coffee Company
Josiah DeBoer oversees Learning & Development at Madcap Coffee Company in Grand Rapids, Michigan. In his role, Josiah creates company-wide curriculum for employees to access educational content, coffee information guides and origin reports. He implements training and assessments for all baristas in customer service, brew bar, and espresso bar. As a former elementary and middle school teacher, Josiah provides a unique perspective on the foundations and implications of a healthy learning environment within the coffee industry. He is passionate about creating opportunities for people to develop new skills, overcome challenges, and participate in a community that promotes curiosity and innovation.
Testing and Tasting the Standards: A Comprehensive View Of Green Coffee Defects
Description: In this hands-on workshop, we will start by reviewing the Green Arabica Coffee Classification System (GACCS) and how green coffee is sorted at origin before it is exported. Attendees will have the opportunity to sort green coffee samples, identify and classify defects. Next, we will explore the correlation between green coffee defects and cup quality; we will cup coffee samples with different percentages of defects to understand the real impact of these beans in the cup.
Date: Friday, April 12, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S503
Category: Science
Instructor
Camila Khalife (she/her)
Coffee Quality Specialist, Botanica
Camila Khalife is based in Quito, Ecuador. She started her career in coffee 10 years ago, first as a barista and coffee educator, and later on specialized in coffee quality. She is a Q Grader and a certified WBC Sensory Judge. She’s also the founder of Botanica, a café, quality lab & training center based in Quito. Camila has experience sourcing and processing Ecuadorian coffee and has worked closely with producers from all over the country. She’s also the Communications Lead & Programs Co-Lead of The Chain Collaborative, an organization focused on community-led development in the coffee sector.
Todd Arnette (he/him)
Q Instructor & Value Chain Consultant, Academy of Coffee Excellence
Todd Arnette has been in the coffee industry since 1995. Owner of the Academy of Coffee Excellence and Quality Evaluation Manager for CQI has enabled Mr. Arnette to work closely with Producers, Importers and Roasters at origin, in training labs and roasteries around the world. Areas of expertise include: Post-Harvest Processing and Green Coffee Quality Evaluation, Green Coffee Buying, Production Roasting & Coffee Product Development, Food Safety Hazard Analysis Planning & Implementation – aligned with SQF and US FDA Food Safety Law. Mr. Arnette has attended all Roasters Guld Retreats except for 3 and encourages you to stay connected and involved.