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There are many factors that impact how consumers experience coffee. Dr. Britta Folmer from Nespresso and her team set out to find out how the amount of crema in coffee would affect the overall sensory experience. In this talk from Symposium 2014, Dr. Folmer discusses a study that was developed to evaluate coffee samples that

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Anna Kharbas

Anna Kharbas, manager of specialty and wholesale for Straus Family Creamery, addressed the fundamental question of this session: Should milk really matter to the coffee industry? Kharbas began her answer by speaking to something dear to the specialty coffee heart, namely, a value we share that in Greek, is called “meraki”: the soul, creativity or

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Dr. Thomas Huppert, principal scientist, NIZO Food Research, gives an extremely in-depth and highly technical talk on the chemistry and mechanics of milk foam, a vital part of our industry. The art of introducing air into dairy products has a long history, from holes in swiss cheese created by bacterial fermentation, to aerosol whipped cream.

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Vida Asrina

Vida Asrina, co-founder of social enterprise the Kupi Culture Project in Banda Aceh on the island of Sumatra, gives us an insider’s view on the past half-century of coffee culture in her country. Vida details a surprising resurgence of coffee culture, which came as a side effect of a global-scale tragedy: the 2004 tsunami. Tents,

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Dr. Helene Hopfer wants to know who decides what “good” wine is. Is it the wine marketers that entice us with beautifully designed labels, the wine gurus that help us feel like experts for choosing a wine that they describe as “intellectually satisfying,” or is it more simple than that? To find out, a Descriptive

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The way a cafe constructs retail and social experiences for guests is evolving, and it all starts with a layout that encourages interaction between the customer and the service professional. Alex Bernson gave this compelling talk at Symposium 2014 on cafe spaces and the role of the barista in this equation. Bernson asserts that service

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tracy ging symp2014

In this talk from Symposium 2014, Tracy Ging gives us a comprehensive look at the main purchase drivers of coffee today. For today’s new coffee consumers, the value of specialty coffee is not just about the bean. Coffee quality is the sum of the entire experience, not just the product being served. In order to

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Piza

In this important talk from Symposium 2014, David Piza discusses some of the challenges we are facing because of coffee leaf rust, an issue that affects the entire coffee supply chain. Piza explains that there are many opportunities to get involved and do something to work towards finding solutions. In addition to research that is

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civille

Legendary taste professional Gail Vance Civille delivers a compelling story of sensory science and the coffee trade: how taste works, some of the tools available to us, and new frontiers in flavor analysis. This talk gives an important background to any taste professional’s exploration of the cutting edge of sensory science. About the Speaker Gail

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keating

A strong brand is built on a foundation of generosity and influence. Sharing good ideas, being intentional, and listening to your instinct are essential to creating a memorable and influential brand identity, as well as unique and positive experiences in the cafe setting. Al Keating, the managing & creative director for Coffee Supreme in New

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