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.

Panelists include Illiana Delgado Chegwin (D Cacao and Coffee) and Augusto Carneiro (Nossa Familia Coffee). Moderated by Emilio Lopez Diaz (Odyssey Coffees).

Ever wondered what it takes to grow, harvest, and process the coffee you love? In this engaging panel, hear from coffee professionals that will share their firsthand experiences—from the challenges of farming and climate change to the creativity of experimenting with new processing methods. Attendees will have the chance to hear diverse perspectives on sustainability, quality, and the future of coffee, and to ask their own questions directly to the people who make it all 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.