Today at Expo: April 13, 2019

Today’s Highlights

Lecture: Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time

The UC Davis Coffee Center is engaged in comprehensive sensory research to investigate how different parameters related to coffee brewing impacts flavor, and how these can be manipulated to an individual’s desired effect. Of these factors, time can be an important variable – in multiple ways – and this lecture highlights two recent projects that offer immediately useful preliminary data. Room 253C, 9-10 AM.

Workshop: Crafting Seasonal Espresso Beverages

Seasonal beverages can bring excitement and notoriety to a café menu. Not only can these menu offerings keep things interesting for a customer base, but this creative challenge can inspire even the most passionate barista. Students will review common flavor associations with seasons and holidays; explore prominent and experimental approaches to flavor pairings; demonstrate good drink building practices to achieve flavor balance; and participate in creative exercises. Room 210A, 9:00 AM – 12:00 PM.  

WCC Finalist Announcements

Watch and cheer as the field of semi-finalists in the World Barista Championship and the World Brewers Cup narrows to the six competitors advancing to the finals round on Sunday. WBrC Stage, 4-5 PM; WBC Stage, 5-6 PM.

 
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Lectures @ Expo

SESSION 1 | 9:00 AM – 10:00 AM

  • 251: Producers Ask, “What Variety Should I Plant?” WCR Answers

  • 252A: Using Scale for Good: Surprising Facts about McDonald’s Global Coffee Business  

  • 252B: The Real Cost of Farming – And What Women Are Doing About It

  • 253A: The Future of Coffee: Building Long-Distance Relationships at Emerging Origins  

  • 253B: Why the New York “C” Contract is Relevant: Sorting Fact and Fiction

  • 253C: Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time  

  • 254A: Creating the SCA Coffee Sustainability Program (CSusP): Educating a New Wave of Sustainability Professionals in Specialty Coffee

  • 254B: Building Out a Roasting Plant: Managing the Minutiae

SESSION 2 | 10:15 AM – 11:30 AM

  • 251: Opening a Café – Design it Right, Build it Once  

  • 252A: Lead from the Heart – Coffee, Connection, and Community  

  • 252B: Do Good Labor Practices Lead to Better Quality Coffee?

  • 253A: Attracting and Retaining Farmworkers: Innovations in Colombia

  • 253B: The Benefits of Being a Benefit Corporation

  • 253C: Business Models for Climate Adaptation: Leveraging Short-Term Incentives for Long-Term Gain

  • 254A: The Yin and Yang of Managing Coffee Price Volatility Risk  

  • 254B: Understanding Environmental Sustainability in a Café: A Lifecycle Analysis to Show Where Small Changes Have the Greatest Impact

SESSION 3 | 11:30 AM – 12:30 PM

  • 251: A SAFE Journey: Transformation Through Multi-Stakeholder Collaborations  

  • 252A: Does Decaf Matter? (Hint, Yes!)

  • 252B: Elucidating the Bitter Taste of Coffee

  • 253A: Who Defines Sustainability?  

  • 253B: The Science of Coffee Freshness

  • 253C: Barriers and Potentialities of the Honduran Coffee Sector for Women’s Empowerment

  • 254A: Global Investment Opportunities in Coffee

  • 254B: Sensory Analysis and Quality Grading: A Comparison

SESSION 4 | 2:00 PM – 3:00 PM

  • 251: Coffee Du Burundi: Undiscovered Flavor

  • 252A: Training Principles for Specialty Coffee Professionals

  • 252B: Coffeehouse Politics: Past and Present

  • 253A: Lessons Learned from the Implementation of Coffee Hybrid Demonstration Plots in Three Central American Countries

  • 253B: Scaling Sustainable Sourcing: How to Ensure that Everyone from Source to Shelf Wins

  • 253C: How Big Data and Technology are Altering Supply Chains and Farming

  • 254A: Securing Consistent Cup Quality Over Longer Periods: A Novel Treatment for Green Coffee  

  • 254B: Coffee Processing and the Future of Specialty: How Innovations in Processing Can Change Perceptions of Specialty Coffee  

 

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Schedule of Events

  • 7:30 AM – 9:00 AM | IWCA Breakfast | Ballroom East (Level 3) - Ticketed Event

  • 8:00 AM – 5:00 PM | Expo Registration Open | Registration (Level 1)

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

  • 8:30 AM – 6:00 PM | Activities Hall Open | Activities Hall (Level 0)  

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

  • 9:00 AM – 3:30 PM | World Brewers Cup Round 1, Day 2 | WBrC Stage, Activities Hall

  • 9:30 AM – 4:00 PM | World Barista Championship Semi-Finals Round | WBC Stage, Activities Hall                                   

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

  • 11:00 AM - 12:00 PM | Press Event: SCA Certified Home Brewer Program | The Commons (Hall A, Aisle 600-800)

  • 12:00 PM – 1:30 PM | CQI Luncheon | Ballroom East (Level 3) - Ticketed Event  

  • 4:00 PM – 5:00 PM | World Brewers Cup Finalist Announcements | WBrC Stage, Activities Hall

  • 4:30 PM – 6:00 PM | Coffee Roasters Guild Mixer | SE Lobby (Level 2) 

  • 5:00 PM – 6:00 PM | World Barista Championship Finalist Announcements | WBC Stage, Activities Hall

  • 5:00 PM – 6:00 PM | Volunteer Appreciation Reception                                

Education @ Expo: Coffee Skills Program and Workshops

  • 8:00 AM – 11:00 AM | Roasting Machine Maintenance | 209

  • 8:30 AM – 4:30 PM | Barista Skills Intermediate Course, Day 2 of 2 | 205B

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

  • 8:30 AM – 5:30 PM | Roasting Foundation Course | RM050

  • 8:30 AM – 5:30 PM | Green Coffee Foundation Course en Español | 205C

  • 9:00 AM – 12:00 PM | The Science Behind the Flavor Wheel | 205A

  • 9:00 AM – 12:00 PM | Crafting Seasonal Espresso Beverages | 210A

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

  • 1:00 PM – 4:00 PM | Coffee Technician Workflow & Communication | 209

  • 1:30 PM – 4:30 PM | Crafting Seasonal Cold Brew Beverages | 210A

  • 1:30 PM – 4:30 PM | The Science Behind the Flavor Wheel | 205A

 

Cupping Exchange

  • 8:00 AM – 9:45 AM | Grounds for Empowerment | 204A

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

  • 10:45 AM – 12:30 PM | Olam Specialty Coffee | 204B

  • 12:30 PM – 2:15 PM | Nordic Approach | 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

SCA Certified home brewer program demos

All Certified Home Brewer Program Demonstrations take place in The Commons, located in Hall A, Aisle 600-800.

  • 12:00 PM - 1:30 PM | Brim

  • 2:00 PM - 3:30 PM | Brim

  • 4:00 PM - 5:00 PM | Breville

 
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