Workshop Registration
Coffee Science and Education Summit 2026. Workshops registration will be available soon.
Registration 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: To be shared soon
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.
Following workshops
Details for the following workshops will be shared soon:
Workshop 5
Workshop 6
Workshop 7
