All milk is not created equal
Jeremy is an experienced sales professional who has been with Riverina Fresh for almost 3 years.
With a strong understanding of the specialty coffee industry, he recognises all the hard work that goes into crafting a great bean and knows that although coffee is the hero, milk can play an important role.
Alternative fermentation processes from Colombia and the impact of low coffee prices at origin.
Carlos travelled to Australia in 2009 for education purposes, his intention was to do an MBA at Macquarie University and return home. After finishing his postgraduate studies he worked as a Civil Engineer for 4 years for Rio Tinto and Downer EDI.
Coffee market Trends locally and Internationally, the future of Coffee within a Franchise system in Australia and MSA (Modern Salvery Act) and how will we be affected and impacted as a Coffee industry.
Lance Brown started his coffee journey with Jacobs Douwe Egberts Australia in the role of Southern region manager, he was fortunate enough to work with some of our coffee industries “royalty”, Craig Dickson, David Makin just to name two, it was here that he learnt his craft from some of the best.
Raihaan has been in coffee for over 10 years having worked in high volume espresso bars and retail, to roasting and quality control and now in raw coffee supply.
Automatic versus Technology
An experienced industry personality with a wide range of experience and skills that is now currently serving as the Sanremo Victorian Manager. I am looking to pass on my experience and knowledge endeavouring to learn just as much in return in the future.
David Parnham has had long experience in the Coffee Community both as the research director at Cafe Culture International and with over 20+ years of success in the Food & Beverage industry. His passion for Coffee Roasting was driven by the World’s longest and the largest Coffee roasting competition named the GOLDEN BEAN – this premier roasting event enables Cafe Culture to annually benchmark the Australian Roasting Market via the Cafe Pulse survey collection each November. Read More
Kieran Westlake is the current President, past Treasurer and past Vice-President of the Australian Specialty Coffee Association (ASCA), Australia’s peak industry body dedicated to promoting and growing the specialty coffee industry, as well as current member of the SCA and a certified food service professional (CFSP). Read More
I am the CFO of Tavalon Tea Australia & New Zealand. I’m a driven person who loves taking on new and existing challenges. This drive led me to completing an MBA at the University of Queensland in November 2016. The MBA has further up-skilled my expertise in the areas of business advisory, business strategy, leading people and people management.
Building direct relationships with small coffee farmers in Yunnan
Eric Baden is a German citizen and SCA member who has lived in China continuously for the past 20 years. Starting out as a roaster, he became a Q-Arabica Grader and over the past 6 years, built Coffee Commune into a full value-chain business that is all about great coffee and the credentials to craft it from crop to cup.
Tiny details for great shots
A workshop presented by Daniel Hofstetter, Head of Product Development for Hemro Group. Daniel’s presentation will be showcasing the research and data the company undertake when developing new products or advances to the existing range. The main focus always on the end result – flavour in the cup.
“Today’s coffee industry is buzzing with information. It gets more and more difficult to extract the relevant principals to improve his own coffee skills or the quality of a coffee business as such.
Equipment manufacturers face the same issue. In order to make their equipment better some leave no stone unturned. Find out what Anfim does in terms of scientific research and development, to find out how to make the best espresso. Brace yourself for a lot of data and see how championship winning equipment is pushed to the next level.” – Dan Hofstetter, Head of Product development, Hemro Group
“Sanremo/ Who we are”
My name is Santiago and I was born into a traditional family of coffee farmers in Colombia.
Living in Colombia has given me many invaluable insights, perspectives and knowledge about coffee that are unique.
My second passion is Marketing, I breath and live marketing.
I’ve been working as a marketer all my life and helped different brands in the world to build their image-equity.
I moved to a great and new capital of coffee, Australia where I have grown and learnt different things not only from a personal level but also at a professional level.
Here in Australia, I did my Master’s Degree in commerce with a double Major in Management and Marketing.
Today I’m proud to say I’m the marketing manager for the most exciting company I’ve worked with, Sanremo Coffee Machines Australia, my new family.
Sensory Analysis and Common Sensory Practices
Brandon Bir is the education and sustainability director for Crimson Cup, which is an award winning Columbus Ohio Roaster. Brandon is a certified Q grader and SCA instructor and campus inspector. He will be hosting a full day sensory analysis and standard protocol of cupping workshop. In this workshop you will look at the science behind sensory evaluation to better understand our perception of flavours. You will explore cupper’s bias and methods to negate them, industry protocols, and basic modality sampling. The day will finish with coffee samplings and peer calibration to get you ready to take these advanced practices in to your business. This course is a good prelude to a Q grading certificate.
Topic: The Art of communication between origin & roasters
Phillip Di Bella’s love for business and entrepreneurship stemmed from an early age. His natural people skills led to a career in hospitality and nine years at Brisbane landmark Cosmopolitan Cafe where he earned a reputation for his coffee skills and outstanding customer service.
Brewing a brighter future for the coffee industry
Sustainability is the new base line: what is the added value of UTZ or Rainforest Alliance to your business?
You may have seen these labels popping up more and more, but what do they actually stand for? What do their certificates cover and how can they add meaningful value to your business? Melanie Mokken, representative for UTZ and Rainforest Alliance in Australia and New Zealand, will give us insight into what’s behind these labels. Sustainability and quality go hand in hand and the challenge to secure the long-term sustainable supply of coffee is real. By walking us through the certification flow from farm to shelf she will give us a better understanding of how a partnership with these programs secures your supply for the future, strengthens your reputation and ensures your customers can continue to trust and enjoy your delicious coffees.
Oceana Coffee & Certified Arabica Q Grader
I was born in Sydney in NSW but grew up in Brisbane QLD. I joined the Navy at 16, and then while still young I got out and worked in private industry, starting in Port Macquarie, NSW before returning back to Brisbane, QLD. Moving to the USA I began my coffee career shipping Australian Di Bella Coffee to the States.
Director, Cafe Culture International
Kristine started her career as administrations officer for Elcom Collieries in the Hunter Valley. She than progressed into a finance position at Drayton Coal part of Shell Exploration. Read More
Founder, Pentair® Everpure Golden Bean
Managing Director, Cafe Culture International
Sean started his working life as an Electrical Fitter in the Hunter Valley mining industry before gaining a degree in OHS and Human Resource management. Along with wife Kristine he moved to the America’s, travelling across the country working in hospitality positions, predominantly in hotel management. Read More