CCST 2013

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Vancouver 2013

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Canadian Barista Championship

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Event Venue – Trade show hours

The International Centre -
HALL 1

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.

Registrations payments are final and non-refundable


Day 1 – Sunday, September 9, 2012



2012 Seminars & Workshops – Day 1

Coffee Industry Panel

Day 1 (8:00 a.m. – 9:00 a.m.)

SOLD OUT

Kick off the show with our panel of coffee industry veterans who will discuss the issues facing the industry today, particularly those that will affect the retail sale of coffee in Canada. Up for discussion will be supply and distribution issues affecting the retail environment in addition to how operators can improve their marketing and operation practices.

Tea blends workshop

Day 1 (8:00 a.m. – 10:00 a.m.)

SOLD OUT

In this 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.

Coffee cupping basics

Day 1 (8:00 a.m. – 10:00 a.m.)

SOLD OUT

Year after year this is one of our most popular sessions. In this interactive workshop, you will learn the origin and history of coffee before getting a hands-on introduction to the world of coffee-tasting. We guarantee you will increase your understanding and appreciation of the world of coffee after this expertly guided tour of coffee cupping basics.

The secret behind every great cup

Day 1 (9:00 a.m. – 10:00 a.m.)

SOLD OUT

We all want to make the most delicious cup of coffee. We seek out the best beans, buy a top machine, and hire the best baristas. But there is a secret behind a great cup: properly cleaned machines. Properly cleaning your coffee and espresso machines prolongs the life of your equipment, minimizes downtime, lowers operating costs and ensures consistently excellent coffee drinks for your customers. Come to this session and learn more about the secret behind every great cup.

Tea industry update

Day 1 (10:15 a.m. – 11:00 a.m.)

For those interested in the world of tea, this update is a must-attend session. Get all of the latest news, statistics, and information on the important issues facing the industry from The Canadian Tea Association. You will also learn about the latest consumer trends, products and techniques that will help you enhance your tea offering to your customers. If you are in tea, you should be in this session.

Merchandising your café

Day 1 (10:15 a.m. – 11:00 a.m.)

It’s not enough just to have delicious products, you also have to be able to communicate the full scope and benefits of your product offering to your customers. By properly displaying your products and creating effective signage to communicate daily specials and featured products, you’ll have your customers trying new products, upgrading to premium items, and adding secondary items like sandwiches, muffins, and desserts to their orders, making your café more of a destination.

Espresso basics

Day 1 (10:15 a.m. – 11:00 a.m.)

SOLD OUT

See, hear, touch, try, taste. You’ll do it all in this workshop dedicated to the art of espresso making. You’ll learn the basics of espresso coffee, be able to try your hand at making the perfect espresso, and of course sample the famous beverage as it was meant to be made. This is a session not to be missed.

If at first you don’t succeed, Chai again

Day 1 (11:15 a.m. – 12:00 a.m.)

Come to this session to learn more about Chai, the most rapidly growing product in the tea category. This wonder beverage can be served hot, cold or blended. You’ll learn how to leverage it on your menu, what assortment to carry, and how to sample and merchandise to maximize sales opportunities.

The Roastery Café: The next evolution of the coffee house

Day 1 and 2 (11:15 a.m. – 12:15 p.m.)

SOLD OUT

How does your independent café survive in today’s competitive market? How do you position your business for the future? Can you survive by competing with large chains for price-sensitive consumers? A lasting niche in the coffee industry will be the ‘Roastery Café’. Learn how to create value through high quality, freshly roasted coffee beans that will provide customers with a taste that can’t be matched by competitors in the price game! In addition to a higher quality coffee, discover the new revenue opportunities that a Roastery Café can bring your business. Find out what the future evolution of the coffee house will be, and how you can build success.

Holiday and Seasonal Drinks

Day 1 (11:15 a.m. – 12:00 p.m.)

SOLD OUT

What better way to enhance your customer offering and profits than by featuring delicious, hot, and seasonal holiday drinks? Easy to make and easy to sell, these products will boost your sales during the holiday season. Learn about the profitability of the category, the variety of products you can create, ways to market them in your restaurant and best of all, how they will taste as you will have a chance to create and sample some of these delicious recipes, including some with spirits!



Day 2 – Monday, September 10, 2012



2012 Seminars & Workshops – Day 2

Smooth moves

Day 2 (8:00 a.m. – 9:00 a.m.)

The popularity of smoothies is not going away. In this workshop session, you’ll discover the latest and greatest in specialty drinks and flavour combinations that your customers will love. Make sure you are capitalizing on this important revenue source and offering your customers the best choices available in this growing and profitable segment.

Coffee industry update

Day 2 (8:00 a.m. – 9:00 a.m.)

SOLD OUT

Those who make their living in the coffee industry will certainly want to hear the Coffee Association of Canada’s update. The CAC will give you the latest coffee facts and figures available and you will hear about the most pressing issues affecting all of those involved in the production, distribution, retail sale and consumption of one of the world’s most popular beverages.

Advanced coffee cupping

Day 2 (8:00 a.m. – 10:00 a.m.)

SOLD OUT

Now that you have the basics down, it’s time to put your palate to the test. Many factors can affect the taste of coffee, including bean processing techniques. In this hands-on workshop, we will teach you to recognize the subtle flavour distinctions of different coffees.

Coffee brewing equipment and profits

Day 2 (9:00 a.m. – 10:00 a.m.)

Discover how brewing equipment can enhance the taste of brewed coffee and increase your profits. In this session you will learn the ways in which combining pulse-brew, pre-infusion, and digital control can produce a consistently great cup of coffee.

Business roundtable

Day 2 (9:15 a.m. – 11:00 a.m.)

SOLD OUT

Learn how to take your operation to the next level in the very popular business roundtable session. In small intimate round table settings, industry experts and operators are able to discuss such topics as equipment, new products, brewing techniques, product offerings and pricing and merchandising. This whirlwind of learning is always one of our most popular sessions.

The state of sustainability in specialty coffee

Day 2 (10:15 a.m. – 11:00 a.m.)

Sustainability has permeated every facet of the specialty coffee world, from seed to cup. Learn about the state of sustainability initiatives and certifications, critical issues that are facing coffee farmers, recent developments in the Fair Trade system and how those of us on the consumption side of the coffee equation can be more responsible participants in the supply chain.

Tea cupping 101

Day 2 (10:15 a.m. – 12:00 p.m.)

SOLD OUT

Learn the tea cupping basics in this workshop on brewing, analyzing and evaluating loose leaf teas. Discover the techniques and knowledge you will need to evaluate several different types of tea and be able to discern the distinct characteristics of different origins.

Why water matters

Day 2 (11:15 a.m. – 12:00 p.m.)

As an ingredient that comprises about 98% of a coffee or tea, water not only affects the taste of the product you are serving your customers, it also can also cause mechanical inefficiencies, higher maintenance costs and equipment breakdown. You’ll learn about water sources, water quality, proper water specifications for coffee and tea brewing, protecting your equipment and water treatment options, all with the goal of serving your customers the best cup of coffee or tea possible.

The Roastery Café: The next evolution of the coffee house

SOLD OUT

How does your independent café survive in today’s competitive market? How do you position your business for the future? Can you survive by competing with large chains for price-sensitive consumers? A lasting niche in the coffee industry will be the ‘Roastery Café’. Learn how to create value through high quality, freshly roasted coffee beans that will provide customers with a taste that can’t be matched by competitors in the price game! In addition to a higher quality