STUTTGART, Germany – The 4th Stuttgart Coffee Summit will take place at the Intergastra, Hall 8, 03.-07. February 2018. With its wide range of new ideas for sales and growth, the trade fair attracts restaurateurs and hoteliers from all across Europe who are ready to invest.
The focus again is on the entire value-added chain of coffee, from bean to cup… and beyond.
With tried-and-tested elements such as the roaster village and machine park, not to mention tasting sessions with numerous opportunities to meet and chat, and with an exciting host of activities full of one-off highlights.
Here is the programme:
„green to roast“, Sonntag/Snnday: 04.02.2018, 09.00h – 16.00h
9.00h Get together
9.30h
FutureTalk (Coffee, quo vadis?)
– Maja Wallengreen (Mexico) [Nachhaltigkeit, CSR, Ausschau über Weltkaffeeproduktion]
10.30h
FarmersTalk (The farmers’ perspectives)
– Andrés Quintanilla (Finca La Buena Esperanza, El Salvador)
– Jacob Mammen (Badra Estates, India)
– Tomas Edelmann (Finca Hamburgo, Mexico)
– Deepak B.B. Chengappa (Palthope Estate, India)
– Walter Caesar Dutra, Ednilson Dutra (Fazendas Dutra, Brasil)
11.30h
LibericaTalk (The forgotten species)
– Kenny Lee Wee Ting (Malaysia) [the rediscovery of liberica]
– Maja Wallengreen (Mexico)
– Deepak B.B. Chengappa (Palthope Estate, India)
12.30h
SpeciesTalk (The neglected coffees)
– Prof. Giorgio Graziosi (Demus Lab), DNA-Analytics (Italy) (tbc)
– Prof. Dr. Marcus Frohme (TH Wildau) [Modern analytical methods for typing of coffeevarieties]
– Dr. Dirk Lachenmeier (Chemical and Veterinary Investigation Agency Karlsruhe) [NMR identification of canephora]
– Ennio Cantergiani (Switzerland) [Aromas in coffee-varietals]
13.30h
RoastersTalk (Innovative roasteries and roasting concepts worldwide)
– Stefan Dachale (Germany)
– Oldrich Holis (Slovakia)
– Carlo Grenci (Italy) [the dark side of roast]
– Prof. Dr. Matthias Rädle (University of applied sciences Mannheim) [aroma detection]
– Max Fabian (Demus Lab, Italy) [roasting decaffeinated coffee]
– Ennio Cantergiani (Switzerland) [decoding aromas of south Italian roasting]
– Dr. Dirk Lachenmeier (Chemical and Veterinary Investigation Agency Karlsruhe) [Food information and labelling requirements for coffee]
14.30h
OriginRoastTalk (Origin roasted coffees)
– Arturo Hernandez (Barista Champ, Mexico)
– Christoph Feichtinger (Feichtinger Kaffee, Guatemala)
– Luv Kamonsawedkun (FABB, Thailand)
„roast to cup“, Montag/Monday: 05.02.2018, 09.00h – 16.00h
9.00h Get together
9.30h
CoffeebarTalk (Innovative coffee-bars and coffeeshops)
– Danny Pang (Singapore)
– Jeanne Gennar (Belgium)
– Carlos Machado (United Kingdom)
– Oldrich Holis (Slovakia)
– Edgard Bresani (Brasil)
– Björn Möller (gourmet coffee, Denmark)
– Arturo Hernandez (Barista Champ, Mexico)
– Luv Kamonsawedkun (FABB, Thailand)
12.30h
TechTalk (Kaffeezubereitung next Generation)
– Björn Möller (gourmet coffee) (Denmark) [French Press]
– Marko Bachmann (eversys) (Germany) [Kolbenkaffee und Swiss-Roast]
– Nicole Pilz (Bunn) (Germany) [Filterkaffee]
– Markus Löbbering (Melitta Professional) (Germany) [Kolbenkaffee]
13.30h
CaféCrèmeTalk (Die unterschätzte Kaffeespezialität)
– Marco Bachmann (eversys, Deutschland)
14.30h
InnovationTalk (Innovationen um Kaffee)
– Christian Steuber (iSi) [Kaffeegetränke mit Siphontechnik]
– Raphael Kraus (Pan Pan) [Begleiter des Kaffees – Kaffeesnacks aus aller Welt]
– Oliver Welschar (Melitta Professional) (Germany) [„Draußen kein Kännchen“ – Anforderungen an die Kaffeetechnik der Zukunft]
