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.
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.
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
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.
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.
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.