MONDAY, 21 OCTOBER: 10:00 – 13:00 espresso/brew bar area opening – “breakfast with the champion” event with the Russian World Latte Art Champion Victoria Kashirtseva. Training/Cupping Area 10:30 cupping area – cleaning the coffee equipment: comparative tasting of coffees prepared with clean and dirty appliances – by Pulycaff, certified coffee equipment cleaners 11:30 learn&share – the correct preservation of roasted coffee, comparative tasting of the same type of coffee preserved in different packages – by Soulpack Srl 12:30 cupping area – cupping of specialty coffees with the Cup of Excellence approach – by Edy Bieker & Lorenzo Martinelli 14:00 learn&share – calibrating pre-infusion chamber in espresso brewing – by Paolo Dalla Corte 15:30 cupping area – regular and decaf version of the same coffee prepared with filter, manual drip and espresso methods – by Demus Spa, Imperator Srl, Bunn Coffee living room Area 11:00 the botany of coffee – by Giorgio Graziosi, Università degli Studi di Trieste 12:00 countries of origin for espresso blends – by Alberto Polojac 13:00 coffee market in Italy – by Patrick Hoffer, Comitato Italiano Caffè 14:00 coffee and health: dewaxed coffee – by Max Fabian 15:00 therapeutic nutrition: food (and coffee) as cure – by Alberto Marzio Nocchi 16:00 can portioned coffee be a specialty coffee? – by Caffitaly System Spa 17:00 the correct coffee grind and the influence of cleaning on grind precision – by Alberto Cocci & Gianfranco Carubelli Espresso and Brew Bar Area 10:00 breakfast with the champion – Harenna Forest Wild coffee, Ethiopia, Slow Food Presidium 11:00 cupping of a selection of African coffees prepared with the Ibrik method – by Davide Berti, Italian Ibrik Champion, & Pura Vida Caffè 12:00 cupping of portioned decaf coffee – by Caffitaly System & Cinzia Linardi, Italian Cup Tasters Champion 13:00 Espresso tasters competition – recognizing the espresso blends – by Fairtrade 14:00 cupping of Orangutan Coffee Project coffee, Sumatra 15:00 latte art battle – competition by Caffè Corsini 16:00 cupping of Slow Food Presidium coffees prepared with filter method – by Slow Food Italia
TUESDAY 22 OCTOBER:
10:00 – 13:00 espresso/brew bar area opening – “breakfast with the champion” event with the Russian World Latte
Art Champion Victoria Kashirtseva.
Training/Cupping Area
10:30 coffee menu for the catering industry – by Erminia Nodari
11:30 chemistry in coffee equipment cleaning – by Gianfranco Carubelli
12:30 coffee cupping with SCAE and SCAA approach – by Cinzia Linardi & Lorenzo Martinelli
13:30 the influence of roast colour on final cup profile – by Brambati Spa & Marco Cremonese
Coffee living room Area
11:00 the roasting process – by Brambati Spa
12:00 how to obtain the ideal water for coffee – by Sergio Barbarisi
13:00 quality control and chemical analysis for small roasters – by Giovanni Bortoli
14:00 the history of coffee machines and of the 10 brewing methods – by Mauro Carli
15:00 dewaxed coffee – by Giovanni Bortoli
17:00 Italian coffee excellences and conclusion of Io bevo caffè di qualità – by Andrej Godina & Francesco Sanapo
Espresso and Brew Bar Area
10:00 breakfast with the champion – Huehuetenango Highlands coffee, Guatemala, Slow Food Presidium
11:00 cupping of single-origin Arabica coffees – by Sandalj Trading Co.
12:00 cupping of portioned 100% Arabica coffees – by Caffitaly System
13:00 cupping of single-origin Arabica coffees – by Pura Vida Caffè
14:00 trifecta championship – by Bunn & caffè Pascucci
15:00 cupping of Italian coffee blends – by Art Caffè
