05 - 09 Feb 2022 Leading trade fair for hotel & gastronomy business


Coffee in transition

At the CoffeeSymposium, international experts provided first-hand insights and information on diverse coffee themes. In entertaining presentations and podium discussions, they gave information on the latest trends and opinions on markets and techniques. They were available for questions and discussions. The Symposium is organised by Dr. Steffen Schwarz from Coffee Consulate.

Programme 2020

09:00 – 09:20 Get together
09:20 – 09:40 Effects of climate change on coffee production - A story of pests, diseases and other challenges 
B.B. Deepak Changappa, Palthope Estates, India
09:40 – 10:00  Protecting biodiversity through collection of coffee species and varieties
Dr. Björn Schäfer, Botanischer Garten Wilhelma, Stuttgart 
10:00 –10:20 Nature vs. Nurture in process of producing coffee beans
Prof. Dr. Carmen Ablan-Lagman, Department of Biology, 
De La Salle University, Philippines
10:20 – 10:40 Liberica - how the quest for a rare coffee species changed a professional coffee life
Dr. Kenny Lee Wee Ting, Earthlings Coffee, Malaysia
10:40 – 11:00 Break
11:00 – 11:20  Growing coffee in tune with nature 
Walter Cesar Dutra und Ednilson Dutra, Fazendas Dutra, Brasilien
11:20 – 11:40  Why it is so important to grow diverse coffee varieties and 
use different coffee processing

Tomas Bruno Edelmann Toriello, Finca Hamburgo, Mexiko
11:40 – 12:00 Coffee cultivation in Thailand 
Kanya Yonameth & Kornvika Youngprapakorn, Thailand
12:00 – 12:20 Coffee cultivation in El Salvador – What it means to be a farmer 
Andrés Quintanilla, Finca La Buena Esperanza, El Salvador
12:20 – 12.40 Indian Coffee Varieties – The flavour of India 
Dr. Kondalkana Jayarama Bayaya, India
12:40 – 13:00 Break
13:00 – 13:20How roast-styles influence your coffee business
Raven Sun Kwok, Earthlings Coffee, Malaysia
13:20 – 13:40 Acrylamide and furan – how to replace one evil by another during coffee roasting
Dr. Dirk Lachenmeier, CVUA Karlsruhe, Deutschland
13:40 – 14:00 Creation of added value in green coffee 
Frank Riedmüller, Nude Farmland Coffee AG, Schweiz
14:00 – 14:20 The Coffee Store / Röstkontor - A Direct Trade Model
Christian Schwake, The Coffee Store / Röstkontor, Deutschland
14:20 – 15:00 Break
15:00 – 15:20 Fermentation during coffee processing: Methods, risks and sensory potential
Dr. Oliver Brödel, TH Wildau, Deutschland
15.20 – 15:40 The art of plastics - how much bio is in Biopolymers?
Dr. Mirco Rennert, TH Hof, Deutschland
15:40 – 16:00 NMR application for coffee authenticity control 
Vera Gottstein, CVUA Karlsruhe
16:00 – 16:20 Dr. Maurin Cornuz ( Mane Sea PTE Ltd. Singapore)
17:00 – 18:00Presentation Kaldi-Award 
(Hall 8, Stage of the Stuttgart Coffee Summit)
09:00 – 09:20 Get together
09:20 – 09:50 Coffee, the black poison? Myths and facts about coffee (with and without milk) 
Dr. Malte Rubach, Nourishing scientist, Deutschland
09:50 – 10:20 Break
10:20 – 10:40 Cold Brew‘s role in speciality coffee
Julia Leach, CEO Toddy, Deutschland
10:40 – 11:00 Nitro Cold brew – Old hat or latest craze? 
Julian Schultes, CEO Nitro DP, Deutschland
11:00 – 11:20 Filtercoffee – a renaissance of a brewing method 
Drewry Pearson, CEO Marco
11:20 – 11:40 The perfect coffee companions
Raphael Kraus, Pan Pan, Deutschland
11:40 – 12:00 Break
12:00 – 12:20 From Bean to Cup: The Philippine Traditional and 
Modern Practices of Preparing Coffee 

Prof. Dr. Ruel M. Mojica, Vice president for Research and Extension, Cavite State University, Philippines
12:20 – 12.40Coffeeshops and speciality coffee – 20 years of speciality coffee in Germany
Christian Schwake
12:40 – 13:00Office coffee solutions – the forgotten market
Dr. Aris Kaschefi
13:00 – 13:40 Break
13:40 – 14:00Coffee culture in Taiwan
Tsai Chih-Yu, CEO Davinci Coffee, Taiwan
14:00 – 14:20 Coffee culture in Thailand 
Kanya Yonameth & Kornvika Youngprapakorn, Thailand
14:20 – 14:40 Coffee culture in China 
Catie Xiong, Founder of De La Fan, China 
14:40 – 15:00 Coffee roasting culture in South East Asia 
Dr. Kenny Lee Wee Ting, Earthlings Coffee, Malaysia 
15:00 – 15:20 Break
15.20 – 15:40 OPSON VIII - Focus on potential coffee fraud across Europe
Sandra Bornkessel, Deutschland
15:40 – 16:00 Cascara - the legal situation. A story of novel food. 
Ennio Cantergiani, Success Food SE, Schweiz
16:00 – 16:20 Utilization of coffee by-products against the backdrop of the Novel Food Regulation „Exploitation of coffee by products 
considering Novel Food Legislation“

Dr. Dirk Lachenmeier (CUVA), Deutschland


award for scientific work in the coffee market

According to legend, the Abyssinian goatherd Kaldi discovered the effect of coffee, in a story which is well-known throughout the entire coffee sector. Since 2016, the "KaldiAward" has been presented to persons who have made a significant contribution to the better understanding of coffee or to the improvement of coffee through scientific work. The award will be presented by Coffee Consulate. The decision on the winner will be made on the basis of a vote by an international, independent expert jury. The jury for the KaldiAward comprises representatives from the international Coffee Consulate network.

The prize will be awarded in the following categories:

  • Life's work
    To honour the life's work/lifetime achievements of a person in the service of science for coffee
  • Green coffee (cultivation and processing)
    To honour special achievements for scientific advancement in the area of green coffee
  • Roasting
    To honour special achievements for scientific advancement in the area of roasting
  • Preparation
    To honour special achievements for scientific advancement in the area of coffee preparation