Coffee Education

Join us for a dynamic and insightful conversation featuring voices at the forefront of coffee and culinary innovation. Moderated by the Roast team, this discussion brings together Joseph Stazzone, founder of Café Kreyol, and Ian Williams, founder of Deadstock Coffee, along with Tyson Vanich-Angkul from Kann Coffee. Together, these innovators will explore how culture, identity, and collaboration shape the future of coffee. Join us to explore how we think about coffee, food, and what it means to create community through craft.

Presented by Mike Strumpf, Swiss Water Decaffeinated

Learn about roasting and espresso extraction differences between coffees before and after decaffeination in this data-driven presentation. The roasting focus will be on the curious relationship between moisture content and bean temperatures. And the espresso focus will be on the speed of extraction and total dissolved solids. Learnings from this presentation are intended to provide greater coffee knowledge as well as inform the roasting and brewing of decaf to achieve the best cup. A brief overview of how decaffeination works will also be given.

This information comes from fresh research between The Zurich University of Applied Sciences (ZHAW) Coffee Excellence Center and Swiss Water.

Presented by Mark Stell of Portland Coffee Roasters, Tanzania Coffee, and Bird Creek Distillery

What do coffee and single malt whiskey have in common? More than you might think. Join Mark Stell—founder of Portland Coffee Roasters (1996), owner of a Tanzanian coffee farm, and founder of Bird Creek Distillery, home to some of the most awarded American Single Malt Whiskeys in the country—for a guided exploration of the surprising parallels between coffee and barley.

In this 20-minute session, Mark will share insights from decades of experience in both industries, followed by a tasting that brings the conversation to life. Guests will enjoy one carefully prepared coffee alongside three unique whiskeys.

Must be 21+ to attend. Session limited to 60 people.

Panelists include Iliana Delgado Chegwin (ID Cacao and Coffee), Augusto Carneiro (Nossa Familia Coffee), and Darrin Daniel (Cityful Press Coffee).

Every cup of coffee carries a story, from the farms where it’s grown to the cafes where it’s enjoyed. Join this panel discussion as they uncover some of the most pressing issues facing farmers, traders and roasters in today’s global coffee market. You’ll walk away with a deeper appreciation for the journey your coffee takes, and the people who make it possible.

Presented by Scott Merle, Hacienda La Minita

From the moment a coffee cherry is picked, the way it’s processed can completely transform the flavor in your cup. In this workshop, explore the key methods—washed, natural, and semi-washed—along with unique approaches like honey processing, wet hulling, double washing, and experimental fermentations. Through guided tastings, experience how these techniques shape body, acidity, and flavor, from bright and clean to fruit-forward and complex. Whether you’re a casual drinker or a coffee enthusiast, this session will expand your appreciation for how processing defines coffee’s incredible diversity.

Session limited to 60 people.