The IBCF Roasters Championship is back. Come to cup the coffees presented by the 22 roasters participating in the festival.

98% of a cup of coffee is water. David Gasull from BWT will explain how water can influence the coffee’s extraction and the difference between water used for brewing and for espresso.

The importance of reviewing the quality of all factors involved in a coffee roastery. The Nomad Coffee Team will explain their experience and show how they do control the quality of their coffee.

Daniela Nowitzki, trainer en PROBAT Training Center en Emmerich (Alemania), aportará ideas sobre el tueste, conocimiento y técnicas, desvelando puntos importantes como la creación de perfiles de tueste, la influencia de las diferentes velocidades de tambor o interpretando los diferentes resultados de los flujos de aire. Esta charla demostrará y descubrirá detalladamente el proceso de tueste en relación con los cambios físicos y las reacciones químicas.

Fufa Eticha, from Belco Ethiopia and Gabriela de Luna (Belco Europe) will talk about Coffee Agroforestry: how Agroforestry can preserve coffee from the threat of global warming. Symmetrically, how coffee is preserving the unique agricultural system.

From Greece to Barcelona, the Taf team will present the Gem Series and will talk about the secrets of Hand Brew. Yiannis Taloumis will follow to discuss with the attendees the different taste profiles of the different coffees brewed.

Carlos Fernandez Zarapico, barista and owner of Lalita Café and Puro Fuego, Sevilla, will give a workshop where he will discuss the history of Irish coffee, its evolution and different formats.

Last year Falcon Coffees set up a small, specialty coffee focused export operation in Northern Peru, with the aim of working with unassociated, small producers. Simon Brown will talk about a fully transparent supply chain that incentivises producers to improve quality, support long term direct trade relationships and create sustainability in the entire value chain from producer to roaster/coffee shop owner.

In this lecture, Felix Donosti, Arabica Q grader, AST SCA and CEO at Coffee Cooking Studio, will talk about how to take advantage of your espresso machine and grinders and improve the way you serve your espresso.

Why Fuglen roast lighter?

How we approach with such an acidic as well as Juicy coffee from light roasting to the Japanese customers. Majority of Japanese consumer prefer darker roast since long time. Kenji Kojima, coffee roaster and green buyer of Fuglen Oslo, will share how they invaded into Japanese Dark roast culture with Nordic roast (light roast).

Renowned bartender Javier Caballero, a specialist in developing new techniques and concepts applied to cocktails, will teach how to apply the aeropress method in cocktails in a transversal way, showing unusual extractions that will not leave anyone indifferent. A great way to learn new cocktail recipes with coffee.

Colin Harmon is a four-time Irish Barista Champion and owner of Dublin’s 3fe Coffee, one of the world’s most innovative and progressive specialty coffee shops. Colin will be sharing some of the key points he has learned about running a modern coffee business.

From Greece to Barcelona, the Taf team will present the Gem Series and will talk about the secrets of Hand Brew. Yiannis Taloumis will follow to discuss with the attendees the different taste profiles of the different coffees brewed.

Sara Mason is the Founder and CEO of SHIFT Social Impact Solutions a company that amplifies connection and impact across the coffee value chain through improved transparency and collaboration.

This talk will provide participants an overview of some of the new approaches and trends in the coffee sector that are seeking to find solutions to the challenges faced by coffee producers and supply chain profitability.

The world champion of latte art, Manuela Fensore will show the secrets of Latte Art with complex figures. If you are an experimented Barista and want to learn new latte art figures, this is your place!

Anne Lunell, from Koppi Coffee Roasters, will share her insights about brewing delicious coffee with V60 methods. She affirms that practicing is the best way to succeed and will share some techniques to improve your hand brewing.

Let’s discuss about the future of Specialty Coffee. In this session, Colin Harmon will open the discussion alongside with Jordi Mestre (Nomad Coffee Roasters) with questions and answers about the upcoming generation of specialty coffee.

*Free access*

Eroica and Faema organize a bike trip to Utopia 126. The tour will start at Eroica Caffè and continue along the Collserola road and finally arrive in the festival. Once at IBCF, we will talk about the importance of coffee in cycling, both for its positive effects when doing the exercise as an amateur, as what the coffee industry has contributed to professional cycling through its support.

Are you one of those who can’t have a coffee without taking a picture? Lucía López, the owner of Espai Joliu and Orval, will give some tips of photography of coffee, coffee shops and all about inspiring corners. Also, will make a photo contest during the 2nd of November. The author of the best photo will win an ACME cup set and a Hario v60 kit.

How to make espresso coffee at home in a very easy way. The Satan’s Coffee Corner team will teach you how to use Sage espresso machines and become a truly home barista. Sign up!

They will teach everything about the map of flavors through a fun introduction to coffee tasting. Learn to taste coffee in a colorful and artistic way.

*Free access*

From his own experience as one of the pioneers of specialty coffee in Barcelona, Salvador will address the evolution of the market, telling with different important moments in Cafés el Magnífico’s history and how to adapt and improve through research, constuer service and evolution of world production.

Do you like affogatto? Coffee and ice cream is certainly a good combination and if you combine specialty coffee with Delacrem ice cream… it’s a match! Learn to make affogatto at home with Massimo Pignata.

*Free access*

Matthias Stäheli has been publishing articles about speciality coffee with direct connections to the coffee origin in Colombia. Together with his colleague Maik Reichert, they made a documentary about Colombian coffee. “An artfully assembled new documentary film that aims to capture the experience of traveling through Colombia to learn about coffee.” in words of Barista Magazine.

How to make espresso coffee at home in a very easy way. The Satan’s Coffee Corner team will teach you how to use Sage espresso machines and become a truly home barista. Sign up!

*Free access*

The guys behind Monkey Coconut Water will explain about the role of design at the Michelberger Hotel, Berlin. They will tell the story of how and why they started the Fountain of Youth and how they used design to communicate the values that their brand share with the specialty coffee industry (sustainability, quality and innovation).

The “cacao hunters” of Original Beans select the best cocoa at the origin for their organoleptic qualities and for their rarity and turn them into chocolate tablets for you to enjoy, pure and without additives.