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.
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
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
