Today at Expo: April 12, 2019

Today’s Highlights

World Barista Championship: Semi-Finalist & Wild Card Announcement

Nearly 60 baristas will take the stage over the course of this year’s WBC to present the results of their competition journeys to both judges and spectators, but that’s not the only reason to visit the WBC Arena! Enjoy coffee from competitors at the Boston WCC Bar (last day today!) or from a rotating selection of notable roasters at WBC Brew Bar.

Scientific Poster Session

Make connections and discuss compelling research with scientists from every part of the coffee industry! Posters will be on display with a special meet-and-greet session with the scientists. Level 2, 12-2 PM.

Lecture: A Two Part Arc About the C Market and the Future of Specialty Coffee

Throughout all of 2018, the C market – the main price discovery mechanism and clearing house for coffee – has been below a hypothetical farm gate price of US$1.40 per pound, causing the specialty coffee industry to question the value and existence of the C market; express concern over the multi-dimensional costs to producers, countries, and the environment; and think about incorporating innovative solutions in their business. Room 253A, 10:15 AM - 12:30 PM.

Workshop: Becoming a Certified B Corporation

This interactive table-top workshop includes an introduction to the process of becoming a Certified B Corporation, including a self-assessment to identify areas of need or improvement and tips on what to expect from the journey. Room 209, 9:00 AM – 12:00 PM.  

 
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Lectures @ Expo

SESSION 1 | 9:00 AM – 10:00 AM

  • 251: Coordinating Around a Gender Lens: Actionable Solutions for Sustainable Development from Seed to Service

  • 252A: Demystifying Processing Trends: The Myths Versus Science

  • 252B: Exchange is a Constant: Understanding and Evaluating Coffee Auctions

  • 253A: Crafting Sustainability with the Coffee Chain

  • 253B: Drip Coffee Brewing and the Coffee Brewing Control Chart

  • 253C: Scaling Wholesale Training and Execution

  • 254A: Coffee Prices too Volatile for You? Secure Your Business Using Price Risk Management

  • 254B: Holy Grounds: The Surprising Connection Between Coffee and Faith

SESSION 2 | 10:15 AM – 11:30 AM

  • 251: Connecting Farmers to Consumers Through Sharing Economy and Digital Innovation

  • 252A: Cosmos Coffee – Special Exhibition at Deutsches Museum

  • 252B: Developing at Brand Language: Thoughts on Branding, Design, and Visual Communication

  • 253A: A Two Part Arc About the C Market and The Future of Specialty Coffee, Part 1

  • 253B: Starting a Coffee Shop But Feeling Unqualified?

  • 253C: A Career in Coffee? Why it Can, and Should, Happen

  • 254A: Genetic Restriction on Coffee Quality in Brazil and Agronomic Institute (IAC) Contribution to Improve Competitiveness

  • 254B: Demystifying Foreign Supplier Verification – FSVP

SESSION 3 | 11:30 AM – 12:30 PM

  • 251: Direct Trade: Managing Expectations of All Sides of the Transaction

  • 252A: How Blockchain Will Distrupt Your Coffee’s Value Chain for Good

  • 252B: Scaling Your Business for Success – How to Apply Rapid Growth Strategies to your Business

  • 253A: A Two Part Arc About the C Market and the Future of Specialty Coffee, Part 2 253B: Theory of Change

  • 253C: A New Descriptive Terminology for the Brewing Control Chart – How to Maximize the Flavor Potential of Your Brewed Coffee

  • 254A: World in a Cup: Understanding and Teaching the Social Dimensions of Coffee

  • 254B: Consumer Desire Along Roast Degree – What Do Specialty Coffee Drinkers Actually Want From Us?

SESSION 4 | 2:00 PM – 3:00 PM

  • 251: Coffee Evaluation Systems – There’s More Than the 100 Points

  • 252A: How Many Coffee Farms Are There in the World?

  • 252B: Why Coffee Can Learn from the Development Industry’s Mistakes (and Successes!)

  • 253A: Your Coffee Data is Business Intelligence – Use it to Deliver Quality, Consistency, and Control

  • 253B: Assessing and Addressing Profitability Constraints for Smallholder Coffee Producers in Yepocapa, Guatemala: Science Meets Application (AKA, Talk Meets Walk)

  • 253C: How to Do Coffee & Booze Equally Amazingly

  • 254A: Working Together for the Good of All: The Social Economy

  • 254B: Learning from Each Other: Generations of Specialty Coffee in Conversations

 

The 2018-2020 SCA LEAD SCHOLARS

The 2018-2020 SCA LEAD SCHOLARS

 

Schedule of Events

  • 7:00 AM – 6:00 PM | Expo Registration Open | Registration (Level 1)

  • 8:00 AM – 9:30 AM | Rainforest Alliance Sustainable Coffee | Breakfast Ballroom East (Level 3) - Ticketed Event

  • 8:00 AM – 5:30 PM | Coffee Skills Program & SCA Workshops | 205-210, RM050

  • 8:30 AM – 9:30 AM | Coffee & Networking Mixer | NW Pre-Function (Level 2)

  • 8:30 AM – 6:30 PM | Activities Hall Open | Activities Hall (Level 0) 

  • 9:00 AM – 4:30 PM | World Barista Championship Round 1, Day 2 | WBC Stage, Activities Hall                                                                

  • 9:00 AM – 3:00 PM | SCA Lecture Series | 251-255 (Level 2)   

  • 9:30 AM - 10:15 AM | Press Conference: Welcome from SCA, Host Sponsor CHEMEX, and Portrait Country Burundi | 258A (Level 2)             

  • 10:00 AM – 5:30 PM | World Brewers Cup Round 1, Day 1 | WBrC Stage, Activities Hall 10:30 AM | Official Opening of Exhibits | Registration (Level 1)

  • 10:30 AM – 5:30 PM | Exhibit Hall Open | Exhibit Hall (Level 0) 

  • 12:00 PM – 2:00 PM | Scientific Poster Session | NE Pre-Function (Level 2)

  • 2:00 PM – 3:00 PM | Portrait Country Program: Burundi  

  • 3:30 PM – 5:00 PM | US Chapter Town Hall Meeting  

  • 5:00 PM – 7:00 PM | Coffee Technician’s Guild Meeting & Mixer | Ballroom East (Level 3)

  • 5:30 PM – 6:30 PM | World Barista Championship Semi-Finalist Announcements | WBC Stage, Activities Hall                         

Education @ Expo: Coffee Skills Program and Workshops

  • 8:00 AM – 4:00 PM | Barista Skills Intermediate Course, Day 1 of 2 | 205B

  • 8:30 AM – 11:30 AM | Roasting Styles Exploration | RM050

  • 8:30 AM – 5:30 PM | Green Coffee Foundation Course | 206A/B

  • 8:30 AM – 5:30 PM | Barista Skills Foundation Course | 210A

  • 8:30 AM – 5:30 PM | Sensory Skills Foundation Course | 205C

  • 9:00 AM – 12:00 PM | Water & Coffee: Adapting Your Roasting & Brewing | 205A

  • 9:00 AM – 12:00 PM | Becoming a Certified B Corporation | 209

  • 9:00 AM – 5:00 PM | Sensory Skills Intermediate Course, Day 1 of 2 | 208

  • 1:00 PM – 4:00 PM | Designing Your Customer Experience Using Research | 209

  • 1:00 PM – 5:00 PM | Can You Taste the Roasting System? | RM050

  • 1:30 PM – 4:30 PM | Resolving Water Quality Issues | 205A

 

Cupping Exchange

  • 10:15 AM – 12:00 PM | Café du Burundi | 204A

  • 10:45 AM – 12:30 PM | Caravela | 204B

  • 12:30 PM – 2:15 PM | Trabocca | 204A

  • 1:00 PM – 2:45 PM | Mercanta North America | 204B

  • 2:45 PM – 4:30 PM | Crop to Cup Coffee Importers | 204A

  • 3:15 PM – 5:00 PM | Mercanta North America | 204B

Certified home brewer demonstrations

All SCA Certified Home Brewer demonstrations take place in The Commons in Hall A, Aisle 600-800.

  • 10:30 AM - 12:00 PM | Breville

  • 12:00 PM - 1:30 PM | Technivorm

  • 2:00 PM - 3:30 PM | OXO

 
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