CCST 2013




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Barista Championship LIVE!



Tea Somelier






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Event Venue – Trade show hours

The International Centre -

6900 Airport Rd,
Mississauga, ON
L4V 1E8

Trade show hours:
Sunday, September 28, 2014
& Monday, September 29, 2014
12:00 – 5:00 p.m.

Code of Conduct Link

Age Restriction

The event is restricted to the trade. Event is open to persons 16 years of age and older. Anyone under the age of 16 will not be admitted.


2013 Agenda

Sunday, October 20

Monday, October 21

7:00 – 8:00 a.m.


8:00 a.m. – 12:00 p.m.

Seminars and workshops

12:00 – 5:00 p.m.


9:00 a.m. – 6:00 p.m. (Sun.)

12:00 – 5:00 p.m. (Mon.)

Canadian Barista Championship

5:00 – 6:30 p.m.

Networking Reception




The sustainability of the independent coffee house

Day 1 & 2 (8:00 – 9:30 a.m.)

The Canadian retail landscape is constantly changing, and the retail coffee landscape is no exception. Channel blurring, new competitors, emerging consumer trends, environmental and operational issues, marketing and branding your business are just some of the challenges independent café owners either currently grapple with or will be forced to address in the future. Although independent operators don’t have head office resources to draw upon, our panel of industry veterans will provide you with their insights to help set you up for success.

Better coffee, better profits

Day 1 (10:15 – 11:00 a.m.)

Learn how to increase your profits on one of the staples of any foodservice establishment, brewed coffee. Discover how using the right brewing equipment properly can deliver your customers better tasting coffee and your café tastier profits.


Coffee, chocolate and desserts – outstanding combinations

Day 1 (10:15 – 11:00 a.m.) & Day 2 (11:15 a.m. – 12:00 p.m.)

Excellent coffee, indulgent chocolate and delectable desserts make outstanding combinations. You won’t want to miss this session for a delicious and informative seminar on coffee, chocolate and dessert pairings. Participants will sip and sample while learning about complementary flavour combinations and how to build coffee, chocolate and dessert pairings that will satisfy your customers and your cash register.

The importance of tea training

Day 1 (11:15 a.m. – 12:00 p.m.)

As retail tea sets and restaurant menus expand, how can tea education support sales? Building a comprehensive program can equip your buyers and consumers with knowledge and incentive lacking in the industry. Examine training initiatives that effectively reach key decision-makers with information that can drive growth and support sales.


Coffee industry update

Day 1 (11:15 a.m. – 12:15 p.m.)

Stay in the know by attending the Coffee Association of Canada’s coffee industry update. Hear the latest industry facts and figures available on the production, distribution and retail sale of this essential part of your business.

Comparative tea tasting: China, India & Kenya

Day 2 (8:00 – 9:00 a.m.)

Comparative side-by-side tastings allow the taster to differentiate the major and minor differences of teas from different regions from the same category. In this session black and green teas from China, India and Kenya will be tasted.

Tea industry update

Day 2 (9:15 – 9:45 a.m.)

Anyone who makes a living in the tea industry needs to hear the Tea Association of Canada’s update. The TAC will give you the latest tea facts and figures, and you will hear about the most pressing issues affecting all of those involved in the production, distribution, retail sale and consumption of the second most consumed beverage after water.

Coffee industry panel 

Day 2 (10:15 – 11:00 a.m.)

Want to hear the latest on the most important trends and issues affecting your industry? Don’t miss our coffee industry panel of experts discussing the top issues facing the retail sale of coffee in Canada and how it pertains to you.

Discover the tea attributes of different regions of India

Day 2 (10:15 – 11:00 a.m.)

Learn about the natural factors and unique distinction of Indian teas from the growing regions of Darjeeling, Assam, Nilgiri, Kangra, Terai and Munnar.

Sustainable practices in specialty coffee

Day 2 (10:15 – 11:00 a.m.)

Learn the latest on the state of sustainability initiatives and certifications, critical issues that are facing coffee farmers, recent developments in the fair trade system, how you can run a sustainable operation and offer your customers a product produced in a sustainable manner.


Marketing your café

Day 2 (11:15 a.m. – 12:00 p.m.)

Marketing success for a café is about more than placing an ad, printing a brochure, or running a commercial. Smart marketers today include elements like digital and social media to a well honed and clearly expressed strategic branding position. Come hear from our panel of leading suppliers and café managers and owners on the key elements of successfully marketing your café.


Coffee cupping basics

Day 1 (8:00 – 10:00 a.m.)

In this hands-on workshop, get back to basics learning the origin and history of coffee before exploring the world of coffee-tasting. One of the most popular sessions, coffee cupping basics is guaranteed to provide you with a thorough understanding and appreciation of this wonderful beverage. Come sniff, slurp & swirl with the expert to set you on the path to becoming one, too!

Advanced tea blending

Day 1 (9:00 – 10:00 a.m.)

In this hands-on workshop you will learn how to create a well-balanced cup working with teas of different origins. Different teas taste different, and if the combination isn’t right,the tea won’t taste right either. In this session you will experience the art of combining tea flavours and learn the dos and don’ts of blending to achieve that excellent, but distinctive taste you are looking for.

Le nez du thé (The nose of tea)

Day 1 (10:15 – 11:00 a.m.)

Understanding the correlation between our senses and how we actually taste flavour is the first step in breaking down the tasting notes of a tea and creating a tasting vocabulary. Using aroma vials, you will learn about the nuances and aromas that come through in cupping a tea, and how to identify scents that correspond to flavours so you can pick out the subtleties in your tea.

Raise your spirits 

Day 1 (11:15 a.m. – 12:00 p.m.)

In this session you will learn how to increase the sales of specialty alcoholic beverages in your business, understand customers looking for spirits-based beverages, hear the new market trends, and learn about available product offerings that are profitable and easy to produce. You will also have the opportunity to try your hand at mixing some delicious recipes including fruitbased smoothies, hand-shaken fruit-based martinis and coffee-based cocktails sure to please your customers.

This session is restricted to persons 19 years of age and older. ID must be presented in order to enter, anyone under the age of 19 will not be admitted.


Advanced coffee cupping

Day 2 (8:00 – 10:00 a.m.)

For those with a basic understanding of coffee tasting, here is your chance to put your palate to the test and become a “master taster”. In this hands-on workshop, you can further explore coffee tasting, learn the tools to equip you to recognize subtle flavour distinctions of different coffees and decipher the tastes & aromas to become an advanced coffee cupper.

Frappés that pay  

Day 2 (11:15 a.m. – 12:00 p.m.)

This hands-on workshop reveals the secrets of producing popular and profitable coffee and fruit-based frappés for your customers. There are many options available to you in equipment, preparation and marketing strategy to service your customers’ needs. Learn about the market trends in this growing segment as well as the delivery options best suited to your customers, including the benefits and challenges of a range of preparation options from powder mixes to close to scratch. The result will be a delicious drink for your customers and a profitable product for your business.


Beyond certification: fair trade impact, climate change and traceability

Day 2 (12:00 -1:30 p.m.)

Lunch & Learn – Beyond certification: fair trade impact, climate change and traceability
Join us for a lunch and learn session to discover what you may not know about the Fair trade system: how Fair trade goes beyond the role of certification and works as a tool for development for small holder coffee farmers. Fair trade Canada will demonstrate current international work in climate change, impact and monitoring, our proactive approach to sensitive labour issues, and our producer financing programs.



You can’t spell cocktail without using a “tea”

October 20, 2013
1:00 p.m. – 2:00 p.m.

Learn how to create sophisticated and delightful handcrafted tea-based cocktails in this one-hour demonstration presented by the Tea Association of Canada and Spirits Canada. Our expert will show you how to take advantage of the broad flavours of tea in mixing up delicious, refreshing tea-based cocktails. And you won’t have to take our word for it either, you will be able to sample the results.

This demo area is restricted to persons 19 years of age and older. ID must be presented in order to enter, anyone under the age of 19 will not be admitted.

So you think you can be a TEA SOMMELIER™?

October 21, 2013
1:00 p.m. – 2:00 p.m.

Tea Association of Canada is challenging all attendees of The 2013 Coffee & Tea Show to showcase their abilities in a blind tea-tasting competition. Participants will taste 10 teas and try to determine both the country of origin and the tea type. Our graduate Tea Sommeliers™ can do it; can you? Please register in advance at to secure your spot.

Latte Art Throwdown

Sunday, October 20 – 12:00 p.m. – 4:00 p.m.

Monday, October 21 – 12:00 p.m. – 2:00 p.m.

Finals: Monday, October 21 – 3:15 p.m. – 4:00 p.m.

Join us for the greatest Latte Art Throwdown of all time! The competition is open to all attendees. Interested competitors are asked to visit the Barista Main Stage, signup for a slot and bring their A game. Each competitor will have a digital picture of their art creation captured. A panel of expert judges will then select the top 4 from each day to move on to the finals where they will compete head to head. Read More >>