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Are you a Barista, Shop Owner, Roaster, or just a Home Enthusiast looking to step up your l’art game? Maybe you just found the world of Competition Latte Art.. Exciting? Me too! Together, we’ll learn why you might(or might not) be having trouble pouring the perfect Rosetta, Swans, or those really cool multi layer Tulips you see on Instagram all the time. General knowledge of Milk steaming and basic Latte Art capability highly recommended.

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Ready to brew better coffee at home? In this workshop, we’ll show you how to brew with a Chemex and French Press along with a few tips and tricks to help you take your coffee to the next level—all from the comfort of your home.

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We’ll explore how the qualities of one coffee can change depending on the level to which it’s roasted–and potentially how different approaches to roasting for the same level can affect results. For anyone new to or unfamiliar with coffee cupping, we’ll begin the workshop with a brief demonstration on the process and simple best practices.

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This workshop explores how emotional intelligence shapes effective leadership in coffee spaces. Participants will learn how self-awareness, empathy, and intentional communication improve team dynamics, reduce conflict, and create healthier cafe environments. Designed for managers, owners, and team leads, this session focuses on practical tools that strengthen trust, morale, and long-term performance.

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Roaster health is an essential aspect of having a roasting practice; it’s important for roasting companies to know how to handle roaster health, whether it's knowing how to position your body while moving green or comfortable working conditions while at the machine all day. Most research around air quality is about fires within the warehouse or excess smoke. While roasting, I became concerned about air quality when smoke was able to re-enter the warehouse and roasters were expecting discomfort. This talk is an in-depth exploration and guide to what happened, and how to analyze and assess the air quality within roasteries.

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This class is targeted towards cafes and restaurants interested in upping their tea programs. What sets our program apart from so many other establishments is not necessarily the tea we’re sourcing, or expertise of staff, it really comes down to one thing: we actually brew the tea. It sounds simple, but its actually rarely done. In this class, we’ll show you the myriad of ways we do this; and will answer any and all questions on how you could accomplish this in your own establishments.

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An intermediate sensory workshop exploring the role of acidity in coffee flavor and structure. Taste and compare the four most common acids in water and in brewed coffee, then put your palate to the test with a guided sensory challenge designed to sharpen your perception and deepen your understanding of acid complexity in the cup.

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Ever wonder why the same coffee tastes incredible in a café, but kind of eh at home? Or why a sample that shines in the lab falls flat for customers? Spoiler: it’s the water. Water makes up the majority of your brew and has the biggest impact on what ends up in the cup. Too many minerals, too few, or the wrong balance can mute sweetness, , and hide a coffee’s true character. Using different waters throughout the supply chain also only adds confusion — after all, nearly 98% of the beverage is changing. In this relaxed, hands-on cupping, we’ll put water front and center. You’ll taste the same coffees brewed with different waters and explore how mineral content affects sweetness, acidity, clarity, and balance. Approachable and sensory-focused, this session is for baristas, roasters, and curious coffee drinkers alike — no chemistry degree required.

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Focusing on coffees from Burundi and Rwanda, the session will begin with an overview of green coffee characteristics and roasting approaches for high-altitude East African coffees, followed by a discussion of roast development and quality control. Participants will then take part in a guided tasting focused on comparing different roasting profiles and understanding how roast development influences flavor, balance, and overall cup quality. Designed for roasters and baristas, this tasting will emphasize practical evaluation skills and real-world applications for dialing in East African coffees. The workshop will also highlight what goes into every cup of coffee — from quality improvement efforts at origin to training programs that empower women and youth — demonstrating how education, opportunity, and strong partnerships contribute to long-term sustainability and value creation. This workshop connects roasting technique, producer relationships, and sensory evaluation to demonstrate how intentional practices across the supply chain lead to exceptional coffee.

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You’ve heard of food & beverage pairings, but in this class we ditch the food and double down on beverage & beverage pairings! Taste through three whiskies from Tamworth Distilling paired with teas from around the world by Ren Wheeler who owns linger, an all day cafe that turns whisky bar by night. Learn the basics of whisk(e)y, tea, and ask all your burning questions about facilitating ticketed tastings in your own space!

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This class is geared towards cafe owners and baristas that own & work on espresso machines all day and want to know what’s going on in there. We’ll go over how water & power come out of your wall and then end up as espresso in your cup. As we trace the water and power pathways throughout the machine we’ll make stops along the way to explain common problems and how to diagnose them. The second half of the session will be reserved for Q&A so if you have a burning question about your particular setup, ask away!

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The SCA introduced a new coffee evaluation system in 2024 called the Coffee Value Assessment System. It is a 4 part system that aims to capture value and redefine the way coffee is evaluated. In this workshop, participants will learn about 1 part of this system, called the Descriptive Analysis which is focused on creating a common vocabulary between tasters and measuring results. The workshop will begin with a brief presentation to explain the CVA system. Participants will then explore aroma references and experience different levels of flavor intensity that make up the descriptive form. These exercises will culminate in a coffee tasting to apply the lessons learned earlier in the workshop.

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In hospitality, chaos is often mistaken for commitment. But the cafés that last - and scale - are built on calm: grounded leadership, strategic planning, and informed action. In this solo workshop, Jennifer Wilder - Founder & CEO of LANEY & LU, PALETTE, and GINGER FOX - shares the three core frameworks that drive her businesses and allow them to grow with discipline, strong culture, and predictable profit - without founder burnout. This session is designed for café owners and hospitality leaders who want clarity, control, and confidence in how they lead.

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Who’s afraid of Coffea Canephora and its flagship varietal, Robusta? What is this strange beast haunting the lowlands of West Africa, Vietnam, South India, and the Americas? What do you mean it’s got savory/umami notes? Will it save us all from climate change? We’re here to teach you how to appreciate the great ugly duckling of specialty coffee, and the vital role this strange monster plays in the coffee ecosystem, from the legendary Vietnamese iced coffee to the classic espresso blend. We will go over the basics of sourcing and roasting this misunderstood beast.

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So many career coffee professionals started behind the counter, slinging lattes and mopping floors.  Once bitten by the coffee bug, how can you navigate a career in coffee?  Where is the road map?  Learn from these incredibly successful and passionate coffee veterans as they discuss their journey through their careers.