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 a representative 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.

Go behind the beans with a panel of coffee roasters as they share their stories, sourcing philosophies, roasting techniques, and what inspires their craft.

Whether you’re a curious coffee drinker or an aspiring roaster, come with your questions — this session is designed to spark conversation, insight, and connection.

More details coming soon!