Day 1 – Sunday, September 24, 2017

PURPOSE DRIVEN ROAST PROFILE DEVELOPMENT
(10:15 – 11:00 A.M.)

This is a great introductory class for beginning to emerging roasters and roaster/retailers who want to develop signature roasts for themselves and their customers. The course will discuss the process of intentional planning for use of the roast and ways to achieve the intended result by following an easy protocol. Profiling is a methodical process, so attendees will leave knowing how to begin developing their own signature flavour profiles.

BLENDING HERBAL TEAS
(10:15 – 11:00 A.M.)

In this hands-on workshop learn how to create a well-balanced cup working with teas of different origins. You’ll experience the art of combining tea flavours and learn the dos and don’ts of blending to achieve that excellent, distinctive taste you are looking for.

RAISE THE BAR: SETTING YOURSELF APART FROM THE COMPETITION
(11:15 A.M. – 12:00 P.M.)

How does your café stand out? What’s on your menu? What about flavours? Join us while we answer these questions and share our insider secrets and learnings on how to set yourself apart from the competition. Discover what today’s consumers are looking for and the flavour trends that will excite their palates. Learn how seasonal offerings increase your profitability and how to tap into your greatest resource by understanding and harnessing the power of the barista.

 

COMPARATIVE TEA TASTING
(11:15 A.M. – 12:00 P.M.)

Discover the differences in taste and character of the teas of some of the world’s most important tea- producing regions. You will be surprised at the major, as well as minor, differences you’ll be able to discern after exploring a number of different teas. A panel of certified THAC Tea Sommelier® Professionals will explain the skills they have learned to be able to identify teas from around the world.

BEGINNER CUPPING: HOW WE GOT HERE – COFFEE HISTORY IN THE CUP
(12:30 – 2:30 P.M.)

In this entry level workshop, experience the historical journey of coffee around the globe by tasting coffees from a variety of regions travelled by the little bean over the last several hundred years. Participants will learn to evaluate coffee quality and characteristics while hearing fascinating stories of each distinct region, and pick up a solid knowledge of coffee from which to build a coffee program. Space in this session is limited, so make sure to register early.

Day 2 – Monday, September 25, 2017

GROCERS: COFFEE AND TEA TRENDS YOU NEED TO KNOW ABOUT
(9:15 – 10:00 A.M.)

While coffee & tea have been around for centuries, the operators selling the most are keenly aware of the latest consumer trends and industry innovations. Don’t miss this session, where our panel will discuss the popular trends and innovations you need to offer to attract customers to your store – and maximize your profits.

RAISE THE BAR: SETTING YOURSELF APART FROM THE COMPETITION

(9:15 – 10:00 A.M.)

How does your café stand out? What’s on your menu? What about flavours? Join us while we answer these questions and share our insider secrets and learnings on how to set yourself apart from the competition. Discover what today’s consumers are looking for and the flavour trends that will excite their palates. Learn how seasonal offerings increase your profitability and how to tap into your greatest resource by understanding and harnessing the power of the barista.

GROCERS: TRANSFORM YOUR COFFEE & TEA CATEGORIES INTO AN IN-STORE EXPERIENCE
(10:15 – 11:00 A.M.)

As grocery retailers search for new ways to differentiate and improve their customer experience, the addition of an in-store café can be a value-added experience for shoppers. Delivering your customers a fresh, quality hot cup of coffee or tea while they do their shopping can boost both the brand equity and profits of your store. In this session, you’ll hear from an industry expert with experience launching cafés inside grocery stores on how to do it right…and not get burned.

TEA INDUSTRY UPDATE
(10:15 – 11:00 A.M.)

Anyone who makes a living in the tea industry shouldn’t miss the Tea and Herbal Association of Canada’s (THAC) industry update. THAC will give you the latest tea facts and figures available, and discuss the most pressing issues affecting all of those involved in the production, distribution, retail sale and consumption of the world’s second most consumed beverage after water.

TEA AND COFFEE-INFUSED COCKTAILS: DIFFERENTIATE AND GROW YOUR MARGINS
(11:15 A.M. – 12:00 P.M.)

Brad Gubbins, owner of Cordial & Company Consultancy will mix up some unique tea and coffee-based cocktails & mocktails while sharing how they can differentiate your establishment and provide superior profit margins. Added bonus: you’ll have the chance to taste some of Brad’s delicious concoctions.

IMPROVING YOUR BOTTOM LINE
(11:15 A.M. – 12:00 P.M.)

This session is designed for foodservice operators interested in improving their bottom line with a quality tea program. We will cover off what tea consumers are looking for, how to integrate your tea program in your menu, how to find the keys to pricing and profitability, and why the Four Star Tea Grading Program should be important to you.

 

CAMA Lunch & learn: Upping your game in corporate and hospitality guest services
(12:00 – 1:30 P.M.)

The Canadian Automatic Merchandising Association (CAMA) will be hosting a luncheon to discuss new opportunities available for corporate and hospitality businesses looking to optimize employee benefits or the guest experience. CAMA members have a variety of office coffee, pantry service, micro market and breakroom solutions available to fulfill corporate and hospitality needs. Join us for lunch and find out how you can up your game in this growing and evolving market.

Fairtrade lunch & learn: The impact of Fairtrade on small producer livelihoods and quality improvement
(12:00 – 1:30 P.M.)

Fairtrade is all about impact and livelihood improvement for farmers in the Global South. From this session you will learn: the role of Fairtrade as an engine of social and economic development for coffee farmers, how Fairtrade has helped coffee farmers to improve the quality of coffee, from sustainable practices to coffee beans, and how Fairtrade is supporting farmers through different programs such as child and forced labour, climate change, workers’ rights, gender, and access to finance.

ADVANCED CUPPING: COFFEE’S NEW FUTURE – A REVOLUTION IN GROWING, PROCESSING, AND SOURCING
(12:30 – 2:30 P.M.)

What is the future of coffee? Come to this session to find out. From revolutionary new processing techniques to transplanted varietals and ethical sourcing models, this cupping will go beyond a simple tasting and delve deep into the heart of the biggest issues and ideas in specialty coffee today. This session is open to all participants, but some background in coffee tasting will be helpful. Space in this session is limited, so make sure to register early.

CCTS16_ButtonRegister_500x300