Workshop Registration
Coffee Science and Education Summit 2026. Workshops registration will be available soon.
Workshops - General Information
Attendees can join two workshops of their choice, one on each event day. The same workshops are offered on both days.
Selection: Select two workshops and indicate a third as a backup in case your preferred sessions are fully booked. Workshop registration is only available if you have already purchased an event ticket.
Workshop Assignment: Seats are limited and will be allocated on a first-come, first-served basis. Participants will be assigned to the workshop day that best fits the overall schedule. The exact schedule (which workshop you will attend on which day) will be communicated at the summit.
Workshop Capacity: Each workshop has a capacity of approximately 20 participants. Once a workshop is full, it will no longer be available. To secure your preferred sessions, we recommend registering early.
Registration: Workshop registration will open soon, and if you already hold an event ticket, you will be notified as soon as it becomes available.
Confirmation: After registering, you will receive a confirmation email with the details of your assigned workshops. The order
You can look forward to these engaging workshops.
Workshop 1
Workshop 1: Function to Fit: Applying Water Treatment Technologies
Instructor: Ben Helt, Technical Training Director, US, BWT water + more International
Abstract:
This interactive workshop equips coffee professionals to make informed water treatment decisions. We’ll start by breaking down the core functions of water treatment technologies, introducing a simple lexicon to categorise products. Participants will learn what different technologies do—from organic and particle filtration to mineral exchange and enrichment. Next, we’ll apply the Six C’s for Water Treatment Customers, a practical framework for comparing solutions across brands. Using comparison charts and hands-on group exercises, teams will evaluate fictional business profiles and recommend systems from a curated product menu. Whether selecting for cafés or advising clients, you’ll leave confident and informed.
Ben Helt has worked in specialty coffee for more than 20 years, with experience spanning roasting, café ownership, and global coffee education. He is known for making technical and sensory concepts approachable. He previously led the Authorized SCA Trainer Program, supporting a worldwide network of educators. Today, Ben has entered the water quality part of his coffee journey and serves as the Technical Training Director for BWT water & more US, helping coffee professionals optimise one of coffee’s most essential ingredients.
Workshop 2
Workshop 2: Practical Roasting and Espresso Extraction Application of Research on Swiss Water Decaffeinated Coffee
Instructor: Mike Strumpf, MSEE, Senior Director of Coffee, Swiss Water Decaffeinated Coffee Inc.
Abstract:
This workshop will share explanations and tasting of the practical applications in roasting and espresso extraction which were learned from a 2024 ZHAW research project investigating differences between before and after decaffeination samples processed by Swiss Water Decaffeinated Coffee Inc. Roast information will focus on tailoring roasting profiles to target desired flavour profiles. Espresso information will focus on adapting to the typical linear extraction profile of decaffeinated coffees.
Mike Strumpf has an impressive list of coffee credentials – a Licensed Q Grader, past Education Coordinator for the Canadian Chapter of the SCA, Authorized SCA Trainer (AST) in Green Coffee and Sensory, member of the Coffee Skills Program (CSP) Green Coffee Creators Group, SCA Barista Competitions Group Past Chair, and Head Judge for the World Barista Championship to name a few. A right handed native of California, Mike immerses himself in Canadian pop music and British blues when not walking his dog.
Workshop 3
Title: Using ‘Preference Mapping‘, a New Tool to Understand Coffee Quality
Instructor: Peter Giuliano, Senior Advisor of Science Communication and Engagement Strategy, SCA
Abstract: How do we define “quality” in an increasingly diverse specialty coffee industry? How can we understand and interpret consumer tastes? How can a producer find the right markets for their coffee?
The above questions are front of mind to many current coffee professionals- and we need answers. Fortunately, the disciplines of sensory and consumer science have developed a technique called “Preference Mapping”, that can integrate descriptive and affective information- that is, flavour notes and preferences- into tools that help predict and define product quality.
Join us to learn the sensory technique of data-driven preference mapping, which will help students use tools like the Coffee Value Assessment to evaluate coffee flavour and understand market dynamics. We will taste and evaluate coffees, learn about preference mapping, and create basic preference maps.
Peter Giuliano is the Senior Advisor of Science Communication and Engagement Strategy for the SCA. Over the course of more than 35 years in the coffee trade, Peter has worked as a barista, coffee roaster, retail manager, coffee taster, coffee buyer, and educator. He co-owned Counter Culture Coffee, where he served as Director of Coffee, and during that time developed an innovative model which included direct communication with coffee producers and an education-based national network. Peter has served as chair of the Coffee Roasters Guild, an organization he helped found, and was president of the Specialty Coffee Association in 2011-2012. In 2013, he joined the staff of the SCA where he focused on developing new educational and scientific resources for the industry. In 2016, Peter turned his focus towards academic research, building a research agenda for the trade association, and founding the Coffee Science Foundation. Today, Peter focuses on supporting, promoting, and communicating scientific and economic research that benefits the entire coffee industry.
Workshop 4
Title: Modulation of Acidity by Roasting
Instructor: Dr. Samo Smrke, acting head of the ZHAW Coffee Excellence Center
Abstract: Coffee acidity is an important component of the flavour of coffee. It is crucial to the quality of a coffee and just the right amount of acidity is needed to form a balanced cup of coffee. The acidity is impacted by many variables, such as coffee species, variety, post-harvest processing, roasting and extraction. Arguably the most important part of these steps is roasting as acidity of a coffee is only formed by the roasting process.
This workshop will cover the story of understanding acidity in coffee with the focus on the roasting process. It will be structured into two parts, first a theoretical introduction with demonstration of measurements, followed by a tasting session with concluding discussion.
Samo Smrke is acting head of the ZHAW Coffee Excellence Center. He is an analytical chemist, studying coffee since 13 years by using tools of chemical analysis. His research focus is on coffee composition, roasting, acidity, freshness, aroma, grinding and extraction as a multidisciplinary research based on chemistry, physics, and engineering. He is teaching in the CAS in Coffee Excellence continuing education course and other educational programs with partners of ZHAW. Samo has published handbooks, scientific papers and book chapters about coffee and has a passion for sharing popular coffee science at coffee festivals, by social media and magazine articles.
Workshop 5
Title: Applied Post-Harvest Processing in Coffee: Risk Mitigation, Innovation, and Their Impact on Sensory Profiles with a focus on Coffea canephora
Instructors:
- Yimara Martinez Agudelo, Manager of Post-Harvest Processing Program, CQI - Coffee Quality Institute
- Gloria Pedroza Labin, Head of Coffee Quality, NKG Quality Service Neumann Kaffee Gruppe
Abstract: This workshop examines coffee quality through the lens of post-harvest processing, with a particular focus on Coffea canephora. Emphasis is placed on how risk mitigation strategies and post-harvest innovations influence sensory outcomes and strengthen resilience across the coffee value chain.
The session is structured as a case-study–based presentation, fostering active dialogue and knowledge exchange. A guided sensory tasting of Coffea canephora coffees processed using different methods will complement the discussion, allowing participants to directly experience how processing decisions translate into distinct sensory profiles.
Yimara Martinez Agudelo has focused her career on advancing coffee quality across every stage of the value chain. Born in Tunía, Cauca, Colombia, and the daughter of small coffee producers, she brings over 15 years of experience as a Q Grader and specialist in coffee quality and post-harvest processing. As Manager of CQI’s Post-Harvest Processing Program, Yimara leads global efforts to strengthen education, innovation, and best practices in processing. A certified instructor for both Coffea arabica and Coffea canephora, and a producer herself, she has worked in more than ten countries, supporting sustainable practices, encouraging innovation, and empowering others through education.
Gloria Pedroza Labin is Head of NKG Quality Service at Neumann Kaffee Gruppe. Gloria is originally from Guatemala where she started her coffee career at NKG coffee export company back in 1998. She's now based in Zug, Switzerland and manages NKG's quality lab, offering consultancy services related to green coffee quality and sensory analysis to NKG's companies and customers worldwide. She's an AST for SCA Sensory Skills and Green coffee and has been a Q-Grader Instructor for Arabica and Robusta. Gloria also serves the coffee community in her roles as WCE representative and judge and as Board member of SCA Switzerland and CQI.
Workshop 6
Title: Entering the Gen Z Coffee Universe. A Field Trip into Culture, Branding, and Gen Z Realities
Instructor: André Eiermann, Global Product Manager, Melitta Professional
Abstract: Entering the Gen Z Coffee Universe is a hands-on workshop that invites participants on a "field trip" into how Gen Z experiences coffee, brands, and culture today. Instead of analysing Gen Z from a distance, we step into their world and explore it together, through rituals, menus, spaces, community formats like coffee raves, and moments of co-creation. Working in small groups, participants will observe what feels real, what feels forced, and where traditional branding logic starts to break down. This is not about right or wrong answers, but about curiosity, openness, and discovering new ways of seeing how coffee brands live, host, and connect in Gen Z realities.
André Eiermann is a global coffee innovator and marketing strategist whose journey spans from coffee sourcing to scientific research. His experience encompasses origin work in East Africa, specialty coffee development, and cutting-edge equipment innovation. A World Barista Championship semifinalist and published researcher, André bridges the gap between coffee science, practical application, and strategic marketing. His groundbreaking work with the Zurich University on coffee extraction dynamics, combined with leadership roles at Victoria Arduino and Eversys, has positioned him as a thought leader in modern espresso evolution. He is currently the Global Product Manager at Melitta Professional.
Workshop Registration Guideline
Attendees have the opportunity to participate in two workshops of their choice, with each workshop taking place on a separate day. The same workshops are offered on both days.
IMPORTANT: Workshop registration is only available to participants who have already purchased an event ticket. Buy Ticket
Workshop Selection: Select two workshops from the list below, and indicate a third backup option in case your preferred workshops are fully booked.
Workshop Assignment: Seats are limited, and registrations are processed on a first-come, first-served basis. Participants will be assigned to the day that best fits the overall schedule.
Workshop Capacity: Each workshop has a limited capacity of approximately 25 participants. Once the workshop is full, it will be closed for selection. Early registration is recommended.
Confirmation: After completing your registration, you will receive a confirmation email with details of your selected workshops. The order of your sessions will be communicated at the event.
Cancellations: Cancellations received after the registration deadline January 25, 2026, or no-shows, will be charged the full conference fee.
