60+ Coffee Education Classes

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2023 Drink Trends // Friday 9:00am

Day/Time/Location:
Friday 9/15, 9:00 – 9:45am Cafe Owners/Managers Classroom

Description
There’s a noticeable shift happening in the coffee culture landscape, and operators are challenged with revitalizing their offerings. Join Monin to explore 2023 beverage trends to help you create flavorful, signature beverages for your menu. Not only will this help increase your beverage profits, but it will also help your coffee shop become a unique beverage destination. You will leave feeling inspired!

Speaker Bio
Ryan Divis has been with Monin since 2013. She is on the field sales marketing team and works closely with the sales team in planning conferences, tradeshows, customer events and supporting customers’ needs. She is also part of a team that researches and presents beverage and flavor trends to customers both in office and out in the field.

Coffee Tech Basics For Baristas // Friday 9:00am

Day/Time/Location:
Friday 9/15, 9:00 – 9:30am, Barista Classroom

Description
This discussion panel is designed to review the basic skill sets needed for baristas to provide regular cleaning and maintenance service for common coffee equipment. Likewise, the best practices for how to troubleshoot tech issues will be covered and a primer for what descriptions are needed to make Service tech requests. This is what a good barista needs to know before ordering spare parts or requesting service calls.

Speaker Bios
Panel
1) Sean Price (Seeds Coffee)
Coming Soon

2) Elizabeth Carson (Perfect Shot Espresso)
Coming Soon

Leveraging Technology To Access Direct Trade // Friday 9:30am

Day/Time/Location
Friday 9/15, 9:30 – 10:00am, Roaster Classroom

Description
Technology can unlock economic opportunity along supply chains by breaking down the barriers to international trade. A supply chain management platform streamlines business between buyers, suppliers, and service providers across the coffee industry on a connected digital ecosystem. Bringing the coffee trading infrastructure online offers tools to diversify the coffee marketplace, streamline logistics, secure payments and government compliance, and optimize efficiency – ultimately, creating opportunities for stronger relationships between coffee producers and buyers.

Speaker Bio
Brianna Dickey is the founder and CEO of CropConex, a software platform designed to enable more efficient, traceable, and profitable specialty coffee supply chains. The platform integrates the value chain in one convenient location, connecting buyers, suppliers, and service providers across the coffee industry, starting with Ethiopia to the US.

Navigating the Specialty Robusta Market: The Power of First Mover Advantage in an Era of Climate Change // Friday 10:00am

Day/Time/Location
Friday 9/15, 10:00 – 10:30am, Roaster Classroom

Description
As the global coffee industry faces a fast-evolving climate, exploring alternative coffee varieties that are heat and disease resistant will be crucial to meet expected global demand. We will cover the robusta coffee market, the green wholesale opportunities in single-origin robusta, climate change and its impact on coffee production, and present the challenges and opportunities for coffee roasters to develop and offer high-quality specialty robusta coffee.

Speaker Bio
Miguel Gomez is a specialty coffee professional who is pursuing an MBA in Project Management and Process Improvement from the University of Houston-Downtown. With over seven years of specialty coffee experience, he firmly believes that specialty coffee plays a crucial role in the livelihoods of farmers, the preservation of natural resources, and the economic development of coffee-growing regions to ensure the continuity of coffee for the benefit of mankind and future generations to enjoy.

Developing a Barista Training Program For Your Coffeeshop // Friday 10:00am

Day/Time/Location:
Friday 9/15, 10:00 – 10:30am Cafe Owners/Managers Classroom

Description
Starting out, or, need to overhaul your barista training program? Learn what makes a successful coffee training program tick with coffee expert and barista trainer, Jake Leonti. Discover how to organize training modules, create foolproof training manuals and programs that will help your baristas deliver consistent service and excellent coffee.

Speaker Bio
Jake Leonti is a coffee and coffee business expert having consulted for clients ranging from Nestlé, Caffe Nero and Virgin Atlantic to small owner-operated companies in ten countries on five continents. Mr. Leonti has worked in coffee for over twenty years with disciplines at every link of the value chain from barista to roasting, green grading and importing. Jake is the current Editor-in-Chief of Coffee TalkMagazine, columnist at Santé Magazine, member of the Roasters Guild and host of the Food and Beverage Therapy podcast.

How To Train For Competition // Friday 10:00am

Day/Time/Location:
Friday 9/15, 10:00 – 10:45am, Barista Classroom

Description
Coming Soon

Speaker Bio
Andrea Allen is the Co-founder of Onyx Coffee Lab. She is head of operations for all Onyx cafes and for the roastery. She also holds the title of 2021 U.S. Barista Champion and the runner-up in the 2021 World Barista Champion. In her spare time, she is hanging out with her husband and two daughters, an avid runner, and a barrel-racer.

Black History & Mixology // Friday 10:00am

Day/Time/Location:
Friday 9/15, 10:00 – 10:30am Coffee Talk Classroom

Description
We aim to educate and excite across the board covering coffee as it relates to Black History, product innovations, and ways to bring your business to life. With so many options at every turn, we want to make sure you stand out in a premium way!

Speaker Bio
Deniseea Taylor AKA Chicken and Champagne wears many hats as a Social Media Influencer, Story Teller, and Cocktail Connoisseur pairing Black History with mixology. From her website, “I create cocktails that pair with Black history. I use libations & knowledge to create cool products to share around the world. In addition to the dope products my interactive classes that cover mixology & history will change your life.”

Introducing the Cezve/ Ibrik brew method (Turkish Coffee) into the modern coffee shop // Friday 10:30am

Day/Time/Location:
Friday 9/15, 10:30 – 11:00am Cafe Owners/Managers Classroom

Description
This workshop will cover a brief history of this method, choosing the optimal coffee and equipment, how to design the workflow, adding Turkish Coffee to the menu and menu alternatives. It will also cover how to explain Specialty Turkish coffee to your customers and how to present and serve.

Speaker Bio
Turgay YILDIZLI
2013 Cezve/Ibrik world champion, Istanbul native Turgay YILDIZLI, residing in New Orleans, is dedicated to elevating Turkish Coffee in the specialty coffee realm. Q grader, AST and coffee roaster, he founded Specialty Turkish Coffee, to provide tools, guidance, and aid coffee businesses in refining their Turkish coffee offerings.

Anatomy Of Green Coffee Pricing // Friday 10:30am

Day/Time/Location
Friday 9/15, 10:30 – 11:00am, Roaster Classroom

Description
How do coffee importers figure out the price of green coffee? This is a common question for people just getting into the sourcing / roasting / buying side of the coffee industry. In this class, we will discuss the detailed answer to this question with a local green coffee supplier. Shipping costs, the fluctuating Coffee Market, region specific premiums and more all have an effect on what you pay as a buyer of green coffee.

Speaker Bio
Drew Cambre is the Sustainability Manager at ICC in New Orleans. He has over 17 years of experience in many different aspects of the coffee world from his start as a barista, production roasting, coffee storage, commodities trading, logistics and now in sustainability management. Drew is a Q Grader and a proud born and raised New Orleanian.

Intro To Milk & Non-Dairy // Friday 10:30am

Day/Time/Location:
Friday 9/15, 10:30 – 11:00am, Coffee Talk Classroom

Description
We all know non-dairy milks are taking up a larger share of coffee shop menus these days, so let’s take a deeper look into the category. We will highlight market data and consumer behaviors related to the different types of non-dairy milks. We will also discuss performance, share recipes, and have time for questions!

Speaker Bios
Curtis Crimiel is a member of the Chobani Foodservice Team. He brings over 20 years of sales and leadership experience to the Chobani with his high energy and self-motivated skill set.

Anna Gentsch is a member of the Chobani Foodservice Team and a specialty coffee professional. She previously worked as an educator at Texas Coffee School for many years, teaching entrepreneurs how to open and operate independent coffee shop businesses. Before that, she lived and worked with coffee farmers in the Dominican Republic, learning first-hand about coffee agriculture and assisting them in creating better business practices.

Farming Innovations - Genetic Seeds / Rust Resistant // Friday 11:00am

Day/Time/Location:
Friday 9/15, 11:00 – 11:30am, Roaster Classroom

Description
Coming Soon

Speaker Bio
Eric Brenner is Program Coordinator, Latin America and Caribbean; Assistant Director, Center for Coffee Research and Education and has more than 12 years of experience working in international development, primarily focused on agriculture and food security with multiple projects in several countries including Costa Rica, El Salvador, Guatemala, Honduras, and the Dominican Republic. He is originally from Costa Rica.

Rose Nicaud: 18th-19th Century New Orleans Coffee Vendors // Friday 11:00am

Day/Time/Location:
Friday 9/15, 11:00 – 11:30am, Coffee Talk Classroom

Description
A talk about the history of African American women coffee vendors during the 18th and 19th century in New Orleans, Louisiana by Zella Palmer.

Speaker Bio
Zella Palmer is an author, professor, filmmaker, curator, scholar and the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture in New Orleans, Louisiana. Palmer is committed to documenting and preserving the legacy African American, Creole, Indigenous and LatinX culinary history. As the Chair of the Dillard University Ray Charles Program, Palmer filmed and produced the Story of New Orleans Creole Cooking: The Black Hand in the Pot documentary. In 2020, under Palmer’s leadership, Dillard University launched a Food Studies Minor, 1 of 2 accredited academic Food Studies programs at a (HBCU) Historically Black College & University.

Avoiding Business Pitfalls // Friday 11:00am

Day/Time/Location:
Friday 9/15, 11:00 – 11:45am, Cafe Owners/Managers Classroom

Description
All set on what exactly to do while operating your business? Now, let’s learn common mistakes and how to avoid them.

Speaker Bio
Anna Gutierrez
Beginning her coffee career in 1997 as a barista, Anna currently manages the Barista 22 line of syrups, sauces, powders, and fruit beverage bases. Having extensive experience working with distributors and national coffee chains, she’s an expert in product selection, marketing and branding, R + D of specialty coffee products, and training, and has a consistent passion for beverage development. Anna has presented at Coffee shows since 2005, has been a certified United States Barista Championships and former Coffee Fest latte art judge, can be seen emceeing a variety of coffee events nationally, and holds several Signature Drink Competition titles. She has also authored multiple coffee publication articles, is a Barista Guild of America member, is an SCA Level 1 Certified barista, and was also co-featured on Barista Magazine’s April 2012 cover.

Intro To Varietals - For Baristas // Friday 11:00am

Day/Time/Location:
Friday 9/15, 11:00 – 11:45am, Barista Classroom

Description
We bet you know your favorite varietal of apple! But what about coffee? Start with the basics and learn how to identify types of coffee through visual cues and taste markers. This session is perfect for developing your skills in blind cuppings, comparative analysis, and general coffee knowledge. We will cover an introduction to coffee taxonomy, a guide to common varieties, and what to look for in the cup when brewing or tasting.

Speaker Bios
Catherine Mansell started in the specialty coffee world in 2019 with Coffee Bean Corral (CBC) in Jackson, MS. Within 3 months of starting with CBC, she completed the Q Cupping Essentials Course in Oakland, CA and was promoted to Quality Control Manager and Coffee Buyer for CBC. For the next several years, Catherine worked to qualify as a Certified Q-Grader with the Coffee Quality Institute, which she achieved in January 2023. In addition to continuing her coffee-buying responsibilities for CBC, she is the Director of Current Crop Roasting Shop, an education-based retail store in New Orleans geared to home roasters and coffee enthusiasts alike where she teaches classes on home roasting equipment and the basics of cupping coffee.

Carl Walker is the President of Walker Coffee Trading. He began his career in the London Tea industry in the mid 1980’s which afforded him the opportunity to travel to and work with tea estates throughout Kenya. After a year in New York working for a coffee import/trading company, he took a job with a Colombian coffee exporter where he gained extensive experience in all aspects of the local business as well as establishing the quality control procedures and labs for the company. He then moved to Houston where he spent the next 15 years as the commercial manager, contributing to the growth of a small specialty importer into one of the largest specialty coffee importers in the United States. Carl is now putting all his experience and business relationships to work for this new company designed to meet the specific needs of specialty coffee roasters throughout North America.

Carbon Conscious Coffee: A Colombian case study of regenerative coffee farming // Friday 11:30am

Day/Time/Location:
Friday 9/15, 11:30am – 12:00pm, Roaster Classroom

Description
As climate change and outdated farming practices threaten an uncertain future for coffee, coffee cultivators are being driven to higher elevations in search of cooler climes, transitioning to more resilient varietals and even abandoning coffee farming altogether. At Project Pijao, we embrace regenerative agriculture as a systems-based, holistic approach to land management that aims to harmonize with nature. By harnessing the productivity and resilience of native ecosystems, not only can we cultivate world-class heirloom coffee varietals in the face of evolving climactic stressors, but we act to combat climate change by promoting the sequestration of greenhouse gases while restoring our imperiled soil carbon stores.

Speaker Bio
Miles Grovenburg is an internal medicine doctor currently based out of Portland OR where he practices as a Hospitalist and medical educator. He is a principal founder of Project Pijao, a vertically integrated coffee venture which focuses on developing a socially and environmentally conscientious model of coffee production, distribution and consumption. His special interests in microbiology, soil ecology and climate change are aptly applied through his family’s coffee farm, El Testorito, located within Colombia’s famed Eje Cafetero, where regenerative agriculture is embraced as a model for sustainable coffee cultivation. He is a co-founder of Applied Arts Coffee in New Orleans LA, Project Pijao’s flagship roastery which showcases responsibly sourced coffees from around the world and headed by his brother, esteemed chef-turned-coffee-roaster, Baruch Rabasa.

Women in New Orleans Coffee // Friday 11:30am

Day/Time/Location:
Friday 9/15, 11:30am – 12:00pm, Coffee Talk Classroom

Description
Join local author Suzanne Stone for a look at the women who helped form and shape the local coffee history that made New Orleans the capital of American coffee for more than a century. Join her for a celebration of the New Orleans women who currently lead significant local coffee businesses.

Speaker Bio
Suzanne Stone shares her love for New Orleans history by writing books and serving as a volunteer docent at the Historic New Orleans Collection. She has led walking tours in the French Quarter, the Cabildo and the Garden District to share her insights for culinary history and to preserve the roles that women and Jewish leaders have played in our city’s cultural story. She was the 2017 recipient of the Friends of Cabildo’s Golden Shoe Award.

How To Launch An RTD Brand // Friday 11:45am

Day/Time/Location:
Friday 9/15, 11:45am – 12:15pm, Cafe Owners/Managers Classroom

Description
In the last decade, we’ve seen a massive growth in the relatively new category of ready-to-drink coffee. This category offers unique benefits to roasters but also poses its fair share of challenges. in an industry that deals mostly with dry goods, starting a liquid brand can be overwhelming. In this class, we will discuss the best approach to launching an RTD brand and attempt to answer the hardest question of: “where do i start?.” we’ll be discussing food safety and good manufacturing practices as well as ways to avoid the pitfalls that have ruined many coffee companies.

Speaker Bio
Trey Malone is the CEO of Northshore Specialty Coffee in Covington, LA. He’s also a founding member of Common Collabs in orange county, california which leads the industry in extraction innovation for coffee and tea. Common Collabs operates as a private label, co-packing solution for coffee and tea brands across the US implementing proprietary extraction technology and shelf stability innovations to offer high-quality coffee extracts in ready-to-drink formats.

Train The Trainer // Friday 12:00pm

Day/Time/Location:
Friday 9/15, 12:00 – 12:45pm Barista Classroom

Description
Step into the lens of a leader working with a team. Empower yourself and your team by learning the essentials of quality control. How can you make this more efficient? How can you streamline your operations to ensure consistency and exceptional quality every time? What skills do you need to level up from barista to lead to trainer? We’ll share how.

Speaker Bio
Ryan Bledsoe
As many coffee professionals do, in 2010 Ryan Bledsoe started his coffee career as a barista at a large coffee chain. For a few pivotal years he lived in Kona, Hawai’i where his development as a coffee professional bloomed. It was in Kona that Ryan visited coffee farms and trained on traditional espresso equipment. In 2013, Bledsoe returned home to Tennessee and joined Frothy Monkey. As he mastered traditional espresso equipment, he developed a deep understanding of quality and care through Frothy Monkey cafes. As operations expanded, Ryan rose through the company to his current position as Director of Coffee at Frothy Monkey Roasting Co (FMRC). In his current role, Bledsoe is responsible for managing the coffee training team and wholesale coffee technician program, consulting for wholesale customers, and working alongside the roasters to develop and manage coffees at Frothy Monkey Roasting Co.

A New World History & Geography of Arabica Coffee Cultivars. Presenting the Royal Coffee Infographic with the world’s most detailed and accurate coffee family tree // Friday 12:00pm

Day/Time/Location:
Friday 9/15, 12:00 – 12:45pm, Roaster Classoom

Description
The Coffee family tree gets a major overhaul in Royal Coffee’s new and improved genetic map of Arabica’s most famous global cultivars. Take a tour through time and space in coffee plant types, in a new detailed infographic developed by Chris Kornman, author of Green Coffee: A Guide for Roasters and Buyers and the director of education for The Crown: Royal Coffee’s Lab & Tasting Room in Oakland, California.

Speaker Bio
Chris Kornman is a seasoned coffee quality specialist, writer and researcher, and the director of education at The Crown: Royal Coffee Lab and Tasting Room in Oakland, California. He has extensive experience with coffee grading, roasting, sourcing, traveling and tinkering. He is the author of Green Coffee: A Guide for Roasters & Buyers.

The past and future story of Café Brulot: an original New Orleans’ coffee creation // Friday 12:00pm

Day/Time/Location:
Friday 9/15, 12:00 – 12:30pm, Coffee Talk Classroom

Description
Showcasing New Orleans’ love for culinary drama, Café Brulot also goes by the name Café Brûlot Diabolique as it is served flaming at several of the finest restaurants in the city. This session will outline the origins, the color stories and the classic recipes of this iconic and theatrical New Orleans coffee service — and how you could possibly serve it at your establishment.

Speaker Bio
Sue Strachan is a veteran journalist who has written about New Orleans cuisine and cocktails for a number of publications. Sue’s book “The Café Brûlot” (LSU Press) outlines the history of the city’s most flamboyant coffee cocktail, as well as offers recipes from New Orleans restaurants.

Coffee Tech: The Problem is WATER, Now What's The Question? // Friday 12:30pm

Day/Time/Location:
Friday 9/15, 12:30 – 1:00pm, Cafe Owners/Managers Classroom

Description
The majority of issues with maintaining coffee equipment are related to water. Tap water is full of particulates that add wear and tear on all machines…not to mention affecting the taste and quality of your coffee! This discussion panel will talk to cafe owners about the basics of Maintenance plans and how addressing water quality WILL save trouble and money in the long run. To filter or not to filter? How often should a cafe test water quality? What are the early warning signs that a TECH service call is soon needed. This short class could create long savings in your operating budget.

Speaker Bios
Panel
1) Sean Price (Seeds Coffee)
Coming Soon

2) Mark Kennedy (Gruppo Cimbali)
Coming Soon

3) Robbie Mahner (Perfect Shot Espresso)
Coming Soon

Ethiopian Coffee History / Coffee Blessing // Friday 12:30pm

Day/Time/Location:
Friday 9/15, 12:30 – 1:00pm, Coffee Talk Classroom

Description
Coming Soon

Speaker Bio
Prince Lobo of Addis Nola. The charismatic Prince Lobo is one of the youngest award-winning small business owners, chefs and winemakers in New Orleans. Lobo serves as the General Manager of Addis NOLA, a highly rated and recognized Ethiopian Restaurant founded by his mother, Dr. Biruk Alemayehu, that he now runs with his father Dr. Jaime Lobo. He is the curator of their special Ethiopian Coffee Roasting Ceremony. Featured in Ebony, Essence Magazine and the New York Times, Prince is an inspirational force that is changing how we understand food, wine, and African culture forever.

Transparency, Green Sourcing In 2023 // Friday 1:00pm

Day/Time/Location
Friday 9/15, 1:00 – 1:45pm, Roaster Classroom

Description
A short lecture accompanied by a long Q&A with narratives that range from sourcing specialty coffee in the modern era to its intersection with public perception and transparency.

Speaker Bio
Jon Allen is the co-founder of ONYX Coffee Lab, a coffee company he started and has been running with his wife Andrea for the past 12 years.

Never Settle For Good Enough - The Importance of Great Customer Service // Friday 1:00pm

Day/Time/Location:
Friday 9/15, 1:00 – 1:45pm, Barista Classroom

Description
Coming Soon

Cold Brew Extraction // Friday 1:00pm

Day/Time/Location:
Friday 9/15, 1:00 – 1:45pm, Cafe Owners/Managers Classroom

Description
Cold brew. iced coffee. nitro coffee. cold coffee. flash brew. What is the difference and where are we going with this exploding category? Whatever you call it, we’ve seen the cold brew category grow at staggering rates over the past ten years and it’s becoming more and more impossible to overlook. What was initially heralded as a coffee trend has proven that it’s here to stay and has amazing potential for growth. in this class, we will host a panel of industry leaders to understand their approach to cold brew as well as discuss the future of this innovative category and how you can best be a part!

NOLA Uncommon Grounds: Inclusion Discussion Panel // Friday 1:00pm

Day/Time/Location:
Friday 9/15, 1:00 – 2:00pm, Coffee Talk Classroom

Description
This session will begin with a conversation about the history of coffee, which will highlight the origins of coffee that include people of color. We will host a panel discussion of coffee industry professionals to explore conversations that highlight diversity, equity and inclusion. Our purpose is to share information and experiences that will help to create substantive changes.

Speaker Bio
Keith Hawkins has been in the coffee industry for over 25 years and is a passionate coffee connoisseur. Keith’s pragmatic approach to the coffee industry is to educate, introduce and inspire the consumer, curator and the curious to explore an awe inspiring journey of coffee that will certainly compel conversations and change. Keith is the Founder of The Color of Coffee Collective and Koffee with Keith. The Color of Coffee Collective is comprised of diverse and talented minority coffee growers, farmers, producers, roasters, baristas, artists, and coffee enthusiasts. The mission of The Color of Coffee Collective is to educate people about the specialty coffee industry from a diverse perspective through symposiums, workshops, conferences, and open and honest conversations that compel substantive changes.

Becoming a Third Place: Crafting an Excellent Guest Experience // Friday 2:00pm

Day/Time/Location:
Friday 9/15, 2:00 – 2:30pm Barista Classroom

Description
In 1989, Ray Oldenburg wrote a book titled The Great Good Place in which he argues that “third places” – where people can gather, put aside the concerns of work and home, and hang out simply for the pleasures of good company and lively conversation – are the heart of a community’s social vitality. In this class, Devin and Logan explore the importance of crafting your guests’ experiences around being a third place in their world and the opportunities that are afforded to specialty coffee shops that do just this.

Speaker Bios
Devin Masters co-owns, operates and serves as the lead roaster at Luma coffee roasters in Hammond, LA. Located about an hour north of New Orleans, Luma has become a beacon for many in the area. Luma values building community, driving excellence, and fostering education within its four walls, and in the specialty coffee community. Devin’s favorite new coffee being served at the cafe is the Hipp family Honey process, from Monte Vista in the Opalaca, Santa Barbara region of Honduras. Devin and his wife also own a photography business and love hosting people in their home with their two daughters. His go to coffee (at the moment) is the classic cappuccino.

Logan Torrance is a co-owner of Luma Coffee located in Hammond, LA. Logan has worked in coffee for 12 years and wears many hats within Luma. He is passionate about loving his team and coming alongside them to create a unique thirdspace in Hammond for people to feel cared for, comfortable, and inspired. Logan’s go-to coffee will forever be a cortado with whatever single origin is on bar that month. If not at the shop, Logan can be found spending time with his wife Shelby and their three children Juniper, Wilder and Cooper.

2023 State of Specialty Coffee // Friday 2:00pm

Day/Time/Location:
Friday 9/15, 2:00 – 2:45pm, Roaster Classroom

Description
Noah Namowicz will delve into some of the macroeconomic forces impacting specialty coffee on both the production and consumption side. Through interviews with producers, exporters, roasters, and café owners, Noah will be presenting a “seed to cup” look at what is happening in our industry now and what specialty coffee companies can do to position themselves to prepare for the next wave.

Speaker Bio
Noah Namowicz is a partner at the specialty coffee importing company, Café Imports. Noah is a 14-year coffee industry veteran, formerly was on the executive council of the Barista Guild, spoke at RE:CO Symposium on Culture, and spends his days now overseeing the global sales and marketing efforts for the company. Noah lives in Saint Paul Minnesota with his wife and two young kids.

Menu Development // Friday 1:45pm

Day/Time/Location:
Friday 9/15, 1:45 – 2:30pm, Cafe Owners/Managers Classroom

Description
Your customers eat, drink, and buy with their eyes. In this session we will go over how you can set up your menu to be the perfect representation of your brand, help your customers decide what they want more efficiently, help your baristas sell more things, and ultimately make you more money.

Speaker Bio
Anna Gutierrez Beginning her coffee career in 1997 as a barista, Anna currently manages the Barista 22 line of syrups, sauces, powders, and fruit beverage bases. Having extensive experience working with distributors and national coffee chains, she’s an expert in product selection, marketing and branding, R + D of specialty coffee products, and training, and has a consistent passion for beverage development. Anna has presented at Coffee shows since 2005, has been a certified United States Barista Championships and former Coffee Fest latte art judge, can be seen emceeing a variety of coffee events nationally, and holds several Signature Drink Competition titles. She has also authored multiple coffee publication articles, is a Barista Guild of America member, is an SCA Level 1 Certified barista, and was also co-featured on Barista Magazine’s April 2012 cover.

An Introduction To Coffee Cocktails At Home // Friday 2:00pm

Day/Time/Location:
Friday 9/15, 2:00 – 2:30pm, Coffee Talk Classroom

Description
Making a coffee cocktail is more than just splashing Irish cream into our coffee mugs. Learn the fundamentals of shaking cocktails at home, whether you’re entertaining during brunch or simply enjoying something unique after dinner. You’ll learn about cocktail tools, mixing tips, and what ingredients to always keep on hand so you’re only a few steps away from that perfect Espresso Martini or other boozy libation.

Speaker Bio
Rhiannon Enlil is a bar trainer, spirits educator, and beverage history presenter. She is a Certified Specialist of Spirits (SWE), member of the United States Bartenders Guild, certified BAR-Ready, certified WSET Level 3 in Spirits, and an Executive Bourbon Steward. Rhiannon is thrilled to work with the NOLA Coffee Festival in building a collaborative bridge between the craft cocktail community and the coffee industry. She is passionate about cocktail history, New Orleans, and New Orleans cocktail history.

A Brewing Method Comparison: Aeropress vs Chemex // Friday 2:30pm

Day/Time/Location:
Friday 9/15, 2:30 – 3:00pm Barista Classroom

Description
Join us as we explore two iconic brewing methods and discuss and compare their virtues and benefits, from functional to aesthetic to flavor profile. You’ll leave with an appreciation for the attributes that have made both a favorite among coffee enthusiasts.

Speaker Bio
Jeff Huey is co-founder of Seeds Coffee in Birmingham, Alabama.

Black History & Mixology // Friday 2:30pm

Day/Time/Location:
Friday 9/15, 2:30 – 3:00pm Cafe Owners/Managers Classroom

Coffee Is: A Plant // Friday 2:30pm

Day/Time/Location:
Friday 9/15, 2:30 – 3:15pm, Roaster Classroom

Description
Coffee professionals in consuming countries are often less exposed to coffee in its original form – as a plant. This course examines Coffea Arabica’s history, botany, biology, and habitat, providing deeper insight into coffee’s uniqueness and the agronomical factors that persuade quality. Expanding our understanding of the plant creates a cultivates greater appreciation for the work required to produce coffee.

Speaker Bio
Dylan Siemens, Educator at Cafe Imports, has been in the coffee industry for 11 years working as a Barista, Barista Trainer, Menu Developer, and Cafe Consultant. He has held SCA Instructor certification, won the 2017 US Brewers Cup Championship, placed in the 2019 US Barista Championship finals, and then moved into Sensory Judging for Barista Competition. At Cafe Imports, he focuses on developing education curricula and content. He lives in Arkansas with his wife and new son.

Ask A Bartender // Friday 3:00pm

Day/Time/Location:
Friday 9/15, 3:00 – 3:45pm, Barista Classroom

Description
Learn from a panel of prominent New Orleans bartenders with a wide range of coffee backgrounds. Do you want to know which liquor is best for which coffee creation? Or how char levels in whiskey barrels are similar to roasting levels for coffee beans? Come ask a bartender and join the conversation!

Speaker Bios
Panel – Moderated by Rhiannon Enlil
Rhiannon Enlil is a bar trainer, spirits educator, and beverage history presenter. She is a Certified Specialist of Spirits (SWE), member of the United States Bartenders Guild, certified BAR-Ready, certified WSET Level 3 in Spirits, and an Executive Bourbon Steward. Rhiannon is thrilled to work with the NOLA Coffee Festival in building a collaborative bridge between the craft cocktail community and the coffee industry. She is passionate about cocktail history, New Orleans, and New Orleans cocktail history.

Tristan Ferchl – Managing Partner – The Will & The Way

Abigail Gullo – Creative Director – Loa Bar in the International House Hotel and Co-host of the Drink & Learn Podcast

Ben Moulton – Bartender at Margot’s and Barista at Café Bon Ami

The Rise of Micro-Roasting: Flexibility, Innovation, and Freshness in Specialty Coffee // Friday 3pm

Day/Time/Location:
Friday 9/15, 3:00 – 3:30pm Cafe Owners/Managers Classroom

Description
The specialty coffee world is experiencing a micro-roasting revolution. New technologies like the Bellwether Series 2 roaster are enabling roasters to roast coffee in smaller batches with greater precision and flexibility. This seminar will explore the micro-roastery movement and how it is changing the game for roasters and cafes. We’ll discuss the benefits of micro-roasting 100% single origin coffees in small batches, using coffee as a promotional tool with special menu pairings, empowering chefs to roast coffee in-house, and enabling hub-and-spoke models where micro-roasters supply coffee to other businesses. By the end of this seminar, attendees will have an appreciation for the innovations in micro-roasting and how they can implement fresh ideas in their own businesses. The future looks bright for specialty coffee as the micro-roasting trend unlocks new levels of quality, freshness, and creativity.

Speaker Bio
Justin Bravo, Bellwether Coffee’s Digital Marketing Manager, directs digital media and creative services for the company that builds the all-electric, automatic, and ventless Bellwether Series 2 coffee roaster that enables precision micro-roasting.

Tea 101 // Friday 3:00pm

Day/Time/Location:
Friday 9/15, 3:00 – 3:45pm, Coffee Talk Classroom

Description
Kristen will provide an introduction to the world of tea, covering foundational pillars including the botanical’s origins, defining tea categories, and where it’s grown today. This session will also explore the tea leaf’s journey from harvest to cup, how different categories are produced and the effect tea processing has on general flavor. Lastly, the key components for successful brewing will be identified, as well as the storage best practices for retaining optimal color, aroma, and flavor.

Speaker Bio
Kristen Lorenz has led education, training, and culinary development within the tea industry for over 8 years. Leaning on a 20-year career in food and beverage innovation, Kristen has created dynamic specialty beverages and rolled out formal tea programs for multi-national menus across sectors from independent cafés to luxury hospitality brands. Kristen leads product strategy, innovation, and culinary development for The Spice & Tea Exchange.

The Power of Fermentation and the People’s Palate. How Innovations in Processing Impact Roaster and Consumer Behavior // Friday 3:15pm

Day/Time/Location:
Friday 9/15, 3:15 – 4:00pm, Roaster Classroom

Description
A discussion about flavor and innovation in coffee processing at origin, experts in the industry will address topics like anaerobic, carbonic, and co-fermented (infused) coffees and analyze their relevance in the marketplace. Special attention will be given to consumer trends, and how roasters, producers, and coffee buyers and baristas alike can better communicate both the flavors and cutting edge practices necessary to bring these coffees to the coffee consuming world.

How To Run A Coffee Shop In A Small Town // Friday 3:30pm

Day/Time/Location:
Friday 9/15, 3:30 – 4:00pm Cafe Owners/Managers Classroom

Description
Running a business is hard. Running a small business is even harder. Running a small business in a small town, almost impossible to keep sustainable for a long period of time. Today we’ll be looking at ways to “make it” as a coffee shop in a small town. Things like overhead, opportunities, and opposition to the less seen things like work/personal life balance, low income, and how to stay physically/mentally healthy.

Speaker Bio
Preston Quillen has owned a Coffee Roastery / Shop in Lower Alabama for over 5 years now. His love for coffee originated in Haiti while he was on a mission trip and came back with a passion to partner with farmers all across the globe in order to support their families and showcase their coffees. Bigbee Coffee is focused on serving great coffee, bringing the community together, all to see a small change in lives around the world.

Take Your Café Beyond Coffee - Introducing Cocktails/Mocktails // Saturday 9:00am

Day/Time/Location:
Saturday 9/16, 9:00 – 9:30am, Cafe Owners/Managers Classroom

Description
Offering alcoholic and non-alcoholic cocktails in your coffeeshop can creatively round-out your menu. Learn the basics of cocktail creation and how to integrate it into your barista training. By applying the fundamentals of cocktail structure and batching techniques, you can fill the time gap between the morning coffee and the after-dinner espresso with creative cocktail offerings in your café.

New Orleans Coffeeshop Conversations // Saturday 9:00am

Day/Time/Location:
Saturday 9/16, 9:00 – 9:30am, Coffee Talk Classroom

Description
Few cities in America have had a longer love affair with coffee than New Orleans, and none have engrained coffee into the soul of the community quite like we’ve done it here. For New Orleanians, coffee is what keeps us alive to fuel our joie-de-vivre, to make our spectacles more spirited and our torments more tolerable. This light and casual discussion is about the role that coffee plays in the lives of New Orleanians….from the morning routines and rituals, to the calming peace of a busy café, to the commiserating with strangers about the Saints (and the Sinners!).

Speaker Bio
Elizabeth Pearce
Drinks Historian Elizabeth Pearce is the founder of Drink & Learn, where she shares history through cocktail tours and classes. She is the host of the Drink & Learn podcast, the author of the book Drink Dat New Orleans, and the co-author of the French Quarter Drinking Companion and a columnist for New Orleans Magazine. Prior to creating Drink & Learn, Pearce was the original Senior Curator of the Southern Food and Beverage Museum. She likes her desk messy and her whiskey neat.

Leveraging Technology to Access Direct Trade with Fewer Risks & More Transparency // Saturday 9:30am

Day/Time/Location:
Saturday 9/16, 9:30 – 10:00am, Cafe Owners/Managers Classroom

Brewing the Cezve/Ibrik Method (Turkish Coffee) // Saturday 9:30am

Day/Time/Location:
Saturday 9/16, 9:30 – 10:00am, Coffee Talk Classroom

Description
This workshop will present a brief history of the brew method, equipment needed to make this traditional method in today’s world, and suggest specialty coffees that work well as Turkish Coffee. We will also focus on how to brew Turkish coffee to get the best results and how to serve your coffee.

How To Handle Getting Slammed / 15 Minutes To Open // Saturday 9:00am

Day/Time/Location:
Saturday 9/16, 9:00 – 9:30am, Barista Classroom

Description
Being “in the weeds” behind bar is any baristas worst nightmare. This class delves into common challenges that arise during peak business hours, including customer service challenges, beverage quality consistency, and maintaining a positive attitude under pressure. Whether you’re a seasoned barista seeking to enhance your efficiency or a newcomer eager to build a strong foundation, this class promises to equip you with the indispensable skills needed to embrace busy shifts with confidence and poise.

Speaker Bio
Alexis Reyes is a Barista and Coffee Educator at Mojo Coffee House. Since 2020 she has assisted in developing their barista training program as well as ongoing enrichment programs behind bar. On the other side of the counter, Alexis is a Social Media Specialist who works to grow the digital presences of local businesses in New Orleans.

The Rise of Micro-Roasting: Flexibility, Innovation, and Freshness in Specialty Coffee // Saturday 9:30am

Day/Time/Location:
Saturday 9/16, 9:30 – 10:00am Roasters Classroom

Brewing Success: Navigating the Key Business Metrics For Coffeeshops // Saturday 10:00am

Day/Time/Location:
Saturday 9/16, 10:00 – 10:30am, Cafe Owners/Managers Classroom

Description
Are you brewing success in your coffee shop? Join us as we explore the key metrics that every coffee shop owner should be tracking to ensure maximum profitability. From labor costs to food costs and beyond, we’ll show you how to navigate industry standards and track your data accurately on a daily basis. Don’t miss this opportunity to understand the health of your business through data and take your coffee shop to the next level!

Speaker Bio
Niko Philosophos is Head of Sales for Dripos, USA

The Art of the Blend // Saturday 10:00am

Day/Time/Location:
Saturday 9/16, 10:00 – 10:45am, Roaster Classroom

Description
Why do people blend coffee? For uniqueness, for marketing purposes, to create something unique to their brand. Types of Blends: Breakfast Blends, House Blend, French Roast Blend, Espresso Blends. Blends that are named after regions, cities, places and people. How to Blend: Pre-roast, Post-roast or both combined. Blend Style: Harmonious or Tension -creating How to blend: What’s the purpose, plan of action? Build blend, evaluate, lather, rinse and repeat.

Questions to consider when creating a signature blend: Price range for cost of green coffee? Price range for wholesale and retail sales? Restrictions on who to sell it to and how it can be prepared. Do you trademark your blend?

Speaker Bio
Bob Arceneaux has been in specialty coffee since 1988 having worked for PJ’s Coffee and Covington Coffee Works prior to working and owing Orleans Coffee and its various divisions. He’s born and raised in south Louisiana, having graduated from Nicholls State in 1985. And he was a 2-time member of the SCA’s Roasters Guild Executive Council. Bob has traveled to many central and south American countries for judging coffee competitions and coffee buying opportunities.

How to Pair Great Coffee with a Great Meal // Saturday 10:00am

Day/Time/Location:
Saturday 9/16, 10:00 – 10:30am, Coffee Talk Classroom

Description
Tasting complex flavors like wine or coffee is a special skill. Like any skill, a bit of practice makes your sense of appreciation and discernment grow. We discuss the coffee palate and the range of flavors that it delivers.

Speaker Bio
Liz Williams founded the Southern Food & Beverage Museum and authored several books about food and culture, especially New Orleans food culture. Her podcast, Tip of the Tongue, about food, drink and culture, appears weekly. Liz is a graduate of LSU Law Center. She practiced law in Washington, DC and Louisiana. She has served as judge in many cooking competitions and consulted internationally on the food of New Orleans. Travel is an excuse to eat in new places.

Train The Trainer // Saturday 10:00am

Day/Time/Location:
Saturday 9/16, 10:00 – 10:45am Barista Classroom

Green Coffee Demystified - From Flavor Potential to Favorable Pricing, How Everything at Origin Impacts Your Cup (Lecture) // Saturday 11:00am

Day/Time/Location:
Saturday 9/16, 11:00 – 11:45am, Roaster Classroom

Description
An introduction to global trends, buying practices, and market movements, this class is a foundation-level green coffee overview. Topics covered include direct trade and spot purchases, the C Market, inventory planning, and Incoterms. Tailored specifically for Roasters and Buyers, attendees will come away with a broad understanding of macroeconomic trends, harvest cycles and coffee availability, and the critical communication skills necessary to make a difference in day-to-day purchasing and sourcing decisions.

411 on Signature Drinks // Saturday 11:00am

Day/Time/Location:
Saturday 9/16, 11:00 – 11:45am, Cafe Owners/Managers Classroom

Description
Delicious, creative and trending beverages for your coffee business provide an excellent opportunity to build profitability, brand identity and customer loyalty. This session will help get your wheels turning on how to develop these unforgettable and craveable signature drinks your customers will keep coming back for.

Dialing into your coffee preference and exploring the versatility of coffee // Saturday 11:00am

Day/Time/Location:
Saturday 9/16, 11:00 – 11:45am, Coffee Talk Classroom

Description
This class focuses on foundational espresso tasting and brewing development. Come hang out and gain a better understanding of basic espresso brewing fundamentals. Explore the four main variables that are adjustable in our process when dialing in espresso. Ratio, Grind size (Time), Temperature and Pressure. This will include going over the three most popular brew ratios and why a brew ratio, grind size and temperature would be chosen for a particular coffee roast. The class will finish with a Q&A session to dive into what individuals are most interested in exploring.

Speaker Bio
Melissa Dixon is an educator for La Marzocco with more than 10 years of experience in the coffee industry, educating coffee professionals and enthusiast and more generally in building excitement around the art of espresso. She has led numerous transformative coffee educational campaigns and has deep experience in espresso theory, sales and marketing.

Becoming a Third Place: Crafting an Excellent Guest Experience // Saturday 12:00pm

Day/Time/Location:
Saturday 9/16, 12:00 – 12:30pm Barista Classroom

Sensory Science, Coffee Assessment and Emergence: A new cupping method for the way we taste. // Saturday 12:00pm

Day/Time/Location:
Saturday 9/16, 12:00 – 1:00pm, Roaster Classroom

Description
While sensory science has been top of head and tip of tongue in the cupping world of late, misunderstandings remain prevalent. This presentation will discuss the discipline of sensory science, the art of cupping, and how each can fruitfully engage the other. To these ends, we will look at The Rose, a novel, user-centric solution that bridges issues in both specialty coffee cupping and sensory science.

Speaker Bio
Ian Fretheim is the Director of Sensory Analysis at Cafe Imports.

The past and future story of Café Brulot: an original New Orleans’ coffee creation // Saturday 12:00pm

Day/Time/Location:
Saturday 9/16, 12:00 – 12:30pm, Coffee Talk Classroom

Careers in Coffee // Saturday 12:30pm

Day/Time/Location:
Saturday 9/16, 12:30 – 1:00pm, Barista Classroom

Description
Coming Soon

Speaker Bio
Lauren Fink (Cherry Coffee Roasters)
Coming Soon

How To Run A Coffee Shop In A Small Town // Saturday 12:30pm

Day/Time/Location:
Saturday 9/16, 12:30 – 1:00pm, Cafe Owners/Managers Classroom

Ethiopian Coffee History / Coffee Blessing // Saturday 12:30pm

Day/Time/Location:
Saturday 9/16, 12:30 – 1:00pm, Coffee Talk Classroom

Description
Coming Soon

The Future of Cold Brew & RTD // Saturday 1:00pm

Day/Time/Location:
Saturday 9/16, 1:00 – 1:45pm, Roaster Classroom

Description
Coming Soon

Speaker Bio
Panel
Coming Soon

Brewing Fundamentals - Finding the balance // Saturday 1:00pm

Day/Time/Location:
Saturday 9/16, 1:00 – 1:45pm, Barista Classroom

Description
Don’t tip the scales! Learn how to achieve a balanced cup of coffee or perfect espresso. The fundamentals of extracting coffee is about controlling your brew variables to achieve a perfectly balanced coffee. We’ll brew with you while discussing the 6 variables of brewing and how to control them to achieve the balance between acidity, bitterness, and sweetness

Speaker Bio
Brianna Berry
Coming Soon

Demystifying Caffeine // Saturday 1:00pm

Day/Time/Location:
Saturday 9/16, 1:00 – 1:30pm, Cafe Owners/Managers Classroom

Description
Red Bull’s product communications team will demystify caffeine, break down what ingredients are in a Red Bull and the history of the company. This session can help answer common questions or objections of caffeine and sugar to best educate consumers.

Speaker Bios
Crystal Mireles is Red Bull’s Senior Product Communication Manager and Dezi Abeyta is a registered dietician at Red Bull.

Home Roasting 101 // Saturday 1:30pm

Day/Time/Location:
Saturday 9/16, 1:30 – 2:00pm, Coffee Talk Classroom

Description
Come learn the many benefits of home roasting and how to get started! We’ll explore how you can have fresh, fast, diverse and affordable coffees at home at your fingertips. From roasting equipment tips, to green coffee insights, to home roasting Q&A, we’ll equip you with all you need to know!

Speaker Bio
Catherine Mansell started in the specialty coffee world in 2019 with Coffee Bean Corral (CBC) in Jackson, MS. Within 3 months of starting with CBC, she completed the Q Cupping Essentials Course in Oakland, CA and was promoted to Quality Control Manager and Coffee Buyer for CBC. For the next several years, Catherine worked to qualify as a Certified Q-Grader with the Coffee Quality Institute, which she achieved in January 2023. In addition to continuing her coffee-buying responsibilities for CBC, she is the Director of Current Crop Roasting Shop, an education-based retail store in New Orleans geared to home roasters and coffee enthusiasts alike where she teaches classes on home roasting equipment and the basics of cupping coffee.

Understanding the Coffee Flavor Wheel (and How to Talk About Coffee Flavors) – an interactive sensory experience and discussion // Saturday 2:00pm

Day/Time/Location:
Saturday 9/16, 2:00 – 2:45pm, Roaster Classroom

Description
The Coffee Flavor Wheel is a beautiful tool but it can look intimidating to use. This short session will expose attendees to a small sampling of the flavor standards, and empower anyone – coffee industry folks and consumers alike – to understand and use the tastes and descriptions in everyday scenarios. We’ll cover some basic best practices in analyzing tastes and flavors as well as communication tools attendees can use in their cafes and roasteries to make the best use of the wide array of flavor possibilities we celebrate in the coffee world.

Building An All Star Training Program // Saturday 2:00pm

Day/Time/Location:
Satruday 9/16, 2:00 – 2:45pm, Cafe Owners/Managers Classroom

Description
Having an All-Star staff of properly-trained baristas can make or break the success of your business. We’ll walk through how to put together a stellar training program, including the importance of training, instructor selection, necessary beverage-building techniques as well as enforcement of consistency and quality control.

Intro to Cold Brew and Iced Coffee // Saturday 2:00pm

Day/Time/Location:
Saturday 9/16, 2:00 – 2:45pm, Coffee Talk Classroom

Description
Coming Soon

How To Taste Coffee // Saturday 2:00pm

Day/Time/Location:
Saturday 9/16, 2:00 – 2:45pm, Barista Classroom

Description
Tasting is a skill, not a talent. Join industry expert Jake Leonti as he provides the framework to develop that skill and continuously improve it. Learn methods for better understanding your own tongue and how to apply it quality control in your own business.

Adventures In Roasting: Challenges To Growth For Roasters // Saturday 3:00pm

Day/Time/Location:
Saturday 9/16, 3:00 – 3:45pm, Roaster Classroom

Description
Coming Soon

Moderator Bio
Felton Jones
Mr. Felton Jones, III joined the New Orleans Roast production team in 1993 under the direction of Phyllis Jordan, PJ’s Coffee’s founder. From 1996-99, Mr. Jones moved to a position with Coffee House Inc. where he became General Manager of Coffee Operations and began his journey towards gaining Roastmaster status. In 1999, Mr. Jones returned to New Orleans Roast and PJ’s Coffee at the request of Phyllis Jordan to assume the position of VP of Wholesale Operations and Quality Control Manager. In 2003, Mr. Jones achieved his status as Roastmaster, and Coffee Buyer for PJ’s Coffee. Mr. Jones is certified by the Specialty Coffee Association of America in green coffee purchasing and contracts, and now serves as Chief Roastmaster and Brand Ambassador for New Orleans Roast.

2023 Drink Trends // Saturday 2:45pm

Day/Time/Location:
Saturday 9/16, 2:45 – 3:30pm, Cafe Owners/Managers Classroom

The Natural Port – the History of Coffee and New Orleans // Saturday 3:00pm

Day/Time/Location:
Saturday 9/16, 3:00 – 3:30pm, Coffee Talk Classroom

Description
For centuries the port of New Orleans has received coffee from the Caribbean, Central America, and South America. Once here it was either processed, packaged and sold, or shipped green to processors around the country. The accessibility of coffee made the coffee shop of New Orleans an established place to do business, recognized as a phenomenon by no less than Mark Twain.

Mental Health & Coffee // Saturday 3:30pm

Day/Time/Location:
Saturday 9/16, 3:30 – 4:00pm, Coffee Talk Classroom

Description
Coming Soon

Speaker Bio
Rene Rosenthal
Coming Soon

What's In Your Cup?: An Overview of U.S. Coffee Consumption Trends & Consumer Preferences // Saturday 3:30pm

Day/Time/Location:
Saturday 9/16, 3:30 – 4:00, Cafe Owners/Managers Classroom

Description
What are Americans drinking? Which specialty coffee beverages are currently the most popular? Do U.S. coffee consumers want highly caffeinated coffee or lower caffeine, functional coffees, espresso-based, cold brew or RTD coffee? How do coffee consumers feel about sustainability? This session will provide an overview of the U.S. coffee market offering insight into consumption and growth trends, changing consumer preferences (among various demographic groups and regions as well as the different types of coffees being consumed, ingredients, flavors, and formats, etc.), cold brew’s surge in popularity, innovations in RTD, and prospects and challenges in the U.S. coffee market.

Speaker Bio
Vanessa L. Facenda has been editor of Tea & Coffee Trade Journal since 2012. Founded in 1901, Tea & Coffee Trade Journal (T&CTJ) is the oldest international business-to-business publication covering the global coffee and tea industries from origin through the supply chain. Vanessa is responsible for the editorial direction and all editorial content for the publication, website and newsletter, including writing a weekly blog and a column for each print edition, as well as writing articles for and multiple sections of the magazine. She is the public face of T&CTJ, travelling to conferences, conventions, trade shows and events around the world. Within the coffee and tea industries, Vanessa has presented at multiple United Nations Food & Agriculture Organization events, the National Coffee Association Convention, ECRM: Coffee, Tea, Coffee & Cocoa, and multiple World Tea Expos. She has also appeared on CNBC and Fox Business News programs. Vanessa has spent most of her career in publishing with magazines such as Brandweek and Retail Merchandiser – where she also served as editor – covering food and beverages, consumer packaged goods (CPG), retail, branding, advertising, licensing, and health and beauty, among several other categories. Her articles have appeared in consumer and business-to-business publications including Consumer Digest, The Hollywood Reporter, Adweek, Specialty Food Magazine and Beverage World. She resides in New York.

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2023 Festival Dates

Trade and Industry Day

Friday, September 15 9:00 AM - 4:00 PM

Consumer Day

Saturday, September 16 9:00 AM -4:00 PM

Full Event Schedule

Contact

Phone

504-813-4656

Email

jim.currie.la@gmail.com

Exhibitors Info