ATHENS, Greece — Between September 29 and October 1, 2018, Technopolis-Gazi will be flooded once again with the unique aromas of coffee, reaffirming the rapid evolution trend of “black gold”.
All the trends and new brands that will dominate the domestic and international coffee scene will be presented here, while the renewed rich program of seminars and workshops, coffee-centric competitions and interesting cultural events will create the ideal conditions for an unforgettable festival! Indeed, according to primary estimates, the Festival is expected to attract more than 100 exhibitors and 40,000 professional visitors, while occupying 6,000 sq.m. of exhibition space.
The leading meeting point for coffee professionals and aficionados
The Athens Coffee Festival 2018 is expected to surpass all previous records, and once again be the top event for industry businesses, and an important forum for the exchange of ideas for cafeterias, as well as a great celebration for coffee lovers.
For yet another year, the largest and most important supply companies in the coffee sector will be dynamically present as exhibitors, while professional visitors will have the opportunity to chat with the most dynamic Greek roasters and the representatives of leading Italian espresso companies, share their concerns with talented baristas and coffee specialists, and exchange views with major personalities from the international coffee scene.
Even more targeted special events
Through a series of targeted presentations and demonstrations during the Athens Coffee Festival 2018, leading professionals and skilled scientists from Greece and other countries will present all the new trends, dominating the modern international coffee scene and the future of coffee.
All the latest trends, innovations, concerns and ideas, dominating the global coffee industry, will also be presented.
This year, The Chatroom, as well as The Lab programs aim to cover a major number of hours of live presentations and demonstrations, addressed both to professionals and coffee aficionados, on subjects pertaining to the present and the future of coffee production, the history and culture of coffee, the aroma potential and flavor profile of raw and roasted coffee beans, the Italian espresso tradition and the challenge of specialty coffee, among others.
