This year we turn our focus to the last part of coffee’s journey: the place where consumers, our customers, interact with the beverage that forms a basis for our commerce.
Tasting coffee is an individual sensory experience. What do we know about the science of flavor and perception? How can we use this understanding to sell coffee better? Who should be evaluating product quality, and what techniques are available?
The place where coffee is publicly consumed – whether called a coffeeshop, coffee bar, or cafe – defines the coffee experience for many consumers. In this session, we'll explore the cafe space and the history of this environment.
In 2013, Symposium delegates got an early glimpse of the current outbreak of Coffee Leaf Rust, and its anticipated effects on the coffee marketplace. What has transpired in the year since then?
Symposium celebrates new thinking in coffee- innovative ways to address our challenges, concepts that build our businesses, and fuel to push our industry forward.
We invite thought leaders from a variety of disciplines to share their work at Symposium, and these talks have become a dynamic force for progress in specialty coffee.
Symposium is the place we share new scientific, agricultural, and economic research that are essential for understanding the rapidly changing coffee world.