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NEW INTERACTIVE WORKSHOPS

You have a trade show pass? Then, you can attend any of these new interactive workshops located on the trade show floor.

Check out the agenda below and register online to secure your spot! ***FREE ACCESS ONCE ON THE TRADE SHOW FLOOR***

AGENDA DAY 1 – Sunday, September 23, 2018

Workshop Area #1

INTRODUCTION TO GREEN COFFEE AND THE ROASTING PROCESS
1:30 – 2:15 P.M.

SOLD OUT! Advanced registration closed – seating may be available onsite

This seminar will cover a basic introduction to green coffee and define certifications, varietals, and growing regions. An introduction to cupping terms, cupping protocol, and “why we cup.” We will also discuss the dynamics of roasting, including basic heat exchange and coffee transformation during the roast process. Additional topics will include an overview of blending, blend concepts, and espresso blending.

QUICK, CONVENIENT, AND EASY COFFEE HOUSE QUALITY
3:00 – 3:45 P.M.
If you think serving your customers the best-tasting, freshest, high-margin, hand-crafted coffee on demand should be easy and convenient, then you’re right. The cone pour-over system, invented in 1908 by Melitta Bentz, is still viewed by many coffee aficionados as the best way to make great coffee. Come and see the Melitta team demonstrate this time-tested brewing method and answer all of your questions about bringing pour-over coffee to your customers.

Workshop Area #2

DIALING IN THE PERFECT SHOT ON YOUR GRINDER & ESPRESSO MACHINE
1:00 – 1:30 P.M.

3:00 – 3:30 P.M.

Learning to properly “dial-in” that perfect espresso shot is an often-overlooked step for many Baristas; and this skill has become almost a science in need of de-mystifying. A top Barista from Propeller Coffee Company first explains the key parameters and what considerations you must make to properly “dial-in” your espresso grinder and espresso machine. Then they demonstrate this process step-by-step, with ample time to answer all your questions.

BARISTA 101: THE 10 STEPS TO PERFECT ESPRESSO & MICRO-FOAMED MILK 
1:00 – 1:15 P.M.
3:00 – 3:15 P.M.

Does operating a traditional Italian espresso machines seem like a daunting task? This quick workshop is for people who have never used a machine before, or who own one but are struggling with consistency themselves or among their staff. The head trainer from Zuccarini Importing, with over 25 years’ experience as a restaurant and café operator and consultant, explains and demonstrates the 10 most important steps for properly – and fearlessly – brewing excellent espresso and steaming rich, creamy, “micro-foamed” milk. And you are welcome to stick around if you have questions or want some hands-on experience!

LATTE ART FUNDAMENTALS
2:00 – 2:30 P.M.
4:00 – 4:30 P.M.
Do you ever watch and wonder as some tattooed teen pours delicious designs on your morning macchiato? Professional Baristas from Propeller Coffee Company and Balzac’s Coffee Roasters describe the pre-requisites and demonstrate the fundamental steps involved in pouring basic Latte Art. Next, they answer your questions, while working hands-on with as many participants as possible, so you can begin to learn the process of creating beautiful Latte Art yourself!

Workshop Area #3

A FRESH LOOK AT PROMOTING BLACK TEA EFFECTIVELY
12:30 – 1:15 P.M.

SOLD OUT! Advanced registration closed – seating may be available onsite

Regular black tea is the most underperforming category in the tea industry – and yet – when polled – most consumers say they prefer regular black tea. What can you do to make ‘regular’ be more interesting and how can we better market the tea most consumed around the globe? This session will include a tasting of black teas.

CHINESE TEA CEREMONY
2:00 – 2:45 P.M.
Join Jeff Kovac, member of the Urasenke Chado Toronto Chapter and Certified TAC Tea Sommelier as he performs the Chinese Tea Ceremony.

AGENDA DAY 2 – Monday, September 24, 2018

Workshop Area #1

QUICK, CONVENIENT, AND EASY COFFEE HOUSE QUALITY
12:00 – 12:45 P.M.
If you think serving your customers the best-tasting, freshest, high-margin, hand-crafted coffee on demand should be easy and convenient, then you’re right. The cone pour-over system, invented in 1908 by Melitta Bentz, is still viewed by many coffee aficionados as the best way to make great coffee. Come and see the Melitta team demonstrate this time-tested brewing method and answer all of your questions about bringing pour-over coffee to your customers.

INTRODUCTION TO GREEN COFFEE AND THE ROASTING PROCESS
1:30 – 2:15 P.M.

This seminar will cover a basic introduction to green coffee and define certifications, varietals, and growing regions. An introduction to cupping terms, cupping protocol, and “why we cup.” We will also discuss the dynamics of roasting, including basic heat exchange and coffee transformation during the roast process. Additional topics will include an overview of blending, blend concepts, and espresso blending.

Workshop Area #2

DIALING IN THE PERFECT SHOT ON YOUR GRINDER & ESPRESSO MACHINE
12:00 – 12:30 P.M.

2:00 – 2:30 P.M.

Learning to properly “dial-in” that perfect espresso shot is an often-overlooked step for many Baristas; and this skill has become almost a science in need of de-mystifying. The head Roaster/Barista from Barocco Coffee Company first explains the key parameters and what considerations you must make to properly “dial-in” your espresso grinder and espresso machine. Then they demonstrate this process step-by-step, with ample time to answer all your questions.

BARISTA 101: THE 10 STEPS TO PERFECT ESPRESSO & MICRO-FOAMED MILK 
12:00 – 12:15 P.M.
2:00 – 2:15 P.M.
4:00 – 4:15 P.M.
Does operating a traditional Italian espresso machines seem like a daunting task? This quick workshop is for people who have never used a machine before, or who own one but are struggling with consistency themselves or among their staff. The head trainer from Zuccarini Importing, with over 25 years’ experience as a restaurant and café operator and consultant, explains and demonstrates the 10 most important steps for properly – and fearlessly – brewing excellent espresso and steaming rich, creamy, “micro-foamed” milk. And you are welcome to stick around if you have questions or want some hands-on experience!

LATTE ART FUNDAMENTALS
1:00 – 1:30 P.M.
3:00 – 3:30 P.M.
Do you ever watch and wonder as some tattooed teen pours delicious designs on your morning macchiato? Professional Baristas from Barocco Coffee Company describe the pre-requisites and demonstrate the fundamentals of pouring basic Latte Art. Next, they answer your questions, while working hands-on with as many participants as possible, so you can begin to learn the process of creating beautiful Latte Art yourself!

Workshop Area #3

TEA FOR FOODSERVICE AND FOOD RETAILERS
12:00 – 12:45 P.M.
Whether you are a foodservice supplier, provider, or food retailer, tea should be handled differently, uniquely, and specifically for your market and customers as compared to tea or coffee-specific establishments, cafés, and hospitality. Learn how to determine the best teas to stock, proper handling, storage, preparation, and what it is about each of these variables that affects buying decisions and makes a tea consumer tick. Tea purchasing, supplying, selling, and serving are not a one-size-fits-all opportunity but can be more profitable than other beverages if handled correctly.

TEA TRENDS AND GROWTH OPPORTUNITIES
1:15 – 2:00 P.M.

SOLD OUT! Advanced registration closed – seating may be available onsite

Learn the trending opportunities, proper purchasing decisions, and best business practices to ensure success and profitability in tea: the beverage offerings, purchasing guidelines, profitability factors, and success indicators. Why are so many cafés, restaurants and hotels lagging behind in offering quality tea? Whether it is served iced, or hot, or as an ingredient in baked goods or unique culinary creations, or as an ingredient in beauty products and other foods, tea is on a constant upward slope. Thanks to positive media about the health benefits of tea, young and old are embracing it as their go-to beverage.

CRAFTED: ICED TEA 101 WITH JENNIFER COMMINS 
2:30 – 3:15 P.M.
Learn the trending opportunities, proper purchasing decisions, and best business practices to ensure success and profitability in tea: the beverage offerings, purchasing guidelines, profitability factors, and success indicators. Why are so many cafés, restaurants and hotels lagging behind in offering quality tea? Whether it is served iced, or hot, or as an ingredient in baked goods or unique culinary creations, or as an ingredient in beauty products and other foods, tea is on a constant upward slope. Thanks to positive media about the health benefits of tea, young and old are embracing it as their go-to beverage.

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