Program

Oct. 4, 2019

10 Uhr

Five Elephant Public Cupping

Five Elephant Public Cupping

Five Elephant Roastery

Our Five Elephant weekly team cupping is open to the public. Come and cup with some of our knowledgable team members and discuss some interesting coffees that we will have on the table.

All about Fine Robusta

All about Fine Robusta

Coffee Circle

The image of Robusta coffee is not the best. It completely ignores the fact that in some countries "Fine Robusta", high-quality Robusta, has been cultivated and processed for years. Together with Macenta Beans, we explain why the cultivation of Fine Robusta represents an opportunity for farmers and show in a Tasting how complex Robusta coffee can taste.

11 Uhr

ERNST@CAMON

ERNST@CAMON

Camon

come by for a cupping of ERNST Kaffeerösters current coffees and have a chat with the roaster. we will hold 3 cuppings 11:00,13:00,15:00

Barista Masterclass

Barista Masterclass

THE BARN LAB

Ticket

This detail-focused workshop will ensure that you have an in-depth understanding of what Specialty Coffee is all about, leaving you with a solid foundation of all-round knowledge, no matter what level you are at now. Note: This workshop is aimed towards people who work or have worked in the coffee industry, or serious home baristas who already have a good foundation of knowledge and want to take it to the next level.

La Marzocco’s Tasting Friday

La Marzocco’s Tasting Friday

La Marzocco Deutschland

La Marzocco presents the finest food and beverage tastings all day long in proud partnership with the sensory experts of Wellmondo Tea, Elephant Gin, Sake Kontor & Olio Costa olive oil. Check our agenda on the official event page and join us, and our partners, on a journey exploring the spectrum of aromas and flavours to be found in these diverse culinary products. Each partner will present different ways to develop your sensory skills and knowledge about origin and processing. This tasting experience is accompanied by our beloved home & bar machines which are on hand to provide fresh coffee-based drinks during the tasting sessions. Feel free to drop in to individual session or join us the for the whole day.

Home Barista Training by BSOC & La Marzocco

Home Barista Training by BSOC & La Marzocco

Markthalle Neun

Ticket

Sichere dir zur Feier des Berlin Coffee Festivals 2019 ein Ticket für ein Barista Training in der Markthalle Neun! Gemeinsam mit der Berlin School Of Coffee haben wir ausgebildete Trainer auf unserem Stand, welche dir alle Geheimnisse hinter der Espresso-Zubereitung zeigen werden. Equipment wird nicht benötigt. Unter anderem besprechen wir Vermahlung, Extraktion & Milchzubereitung. Einsteiger sind herzlich willkommen!

Home Barista Training by BSOC & La Marzocco

Home Barista Training by BSOC & La Marzocco

Markthalle Neun

Ticket

Sichere dir zur Feier des Berlin Coffee Festivals 2019 ein Ticket für ein Barista Training in der Markthalle Neun! Gemeinsam mit der Berlin School Of Coffee haben wir ausgebildete Trainer auf unserem Stand, welche dir alle Geheimnisse hinter der Espresso-Zubereitung zeigen werden. Equipment wird nicht benötigt. Unter anderem besprechen wir Vermahlung, Extraktion & Milchzubereitung. Einsteiger sind herzlich willkommen!

12 Uhr

THE BARN Daily Public Cupping

THE BARN Daily Public Cupping

THE BARN Cafe Nordbahnhof

We will be offering free cuppings across our different locations in the city each day. Cup THE BARN's current coffee collection each day at 12pm according to the following schedule:

Tuesday October 1st - THE BARN Sony Center
Wednesday October 2nd - THE BARN Cafe Kranzler
Thurday October 3rd - THE BARN Neukölln
Friday October 4th - THE BARN Nordbahnhof

13 Uhr

ERNST@CAMON

ERNST@CAMON

Camon

come by for a cupping of ERNST Kaffeerösters current coffees and have a chat with the roaster. we will hold 3 cuppings 11:00,13:00,15:00

Cupping: Impact of mistakes pre brewing

Cupping: Impact of mistakes pre brewing

Blaue Bohne Rösterei

Of course everyone knows already that freshly roasted coffee, brewed with the right water will produce the best brew, but how big are the differences really if we don't do that? Come along and find out. We will taste and talk about everything that can go wrong before you even start brewing. We will cup fresh optimal coffee together with old, pre-ground and badly ground coffee, Berlin tap water and badly stored coffee.

14 Uhr

Berlin's Smallest Coffee Roasting Competition

Berlin's Smallest Coffee Roasting Competition

19grams

Ticket

Following on from the success of last years Inaugural Berlin Roaster's Competition, this year we have decided to downsize the competition and open it up to not only production roasters and professionals but home enthusiasts as well.
Each competitor will receive 2kg of one unknown green coffee (100g each roaster), 10 roasters and 1 winner. The Champion will be decided via a private cupping where each competitor will receive one set of votes. There will also be a simultaneous table for any spectators to come and slurp and cast their own votes for the public's favourite. The winner will receive bragging rights for the next 12 months and the chance to defend their crown next year.Very limited competitor space so get in quick with event specifics and rules being given out before each roaster receives their green coffee.

Anyone with out access to an IKAWA will have the possibility to roast their competition coffee in our Lab in the days leading up to the event

Beyond the Brand: Blind Cupping

Beyond the Brand: Blind Cupping

Goldhahn & Sampson

In unserem Sortiment findet ihr eine liebevoll-kuratierte Auswahl an Kaffees. Kleine Brands mit nachhaltiger Philosophie und individuellen Designs - aber wie sieht es eigentlich aus mit dem Geschmack?
Wir verkosten 10 Kaffees aus dem Goldhahn-und-Sampson-Sortiment und konzentrieren uns dabei ausschließlich auf unsere Sinne. Folgende Kaffees werden wir in der Filtermahlung, verkosten:
Fjord, Bonanza, Andraschko, Kaffeekirsche, Man Vs. Maschine, Neues Schwarz,
Playground und Friedhats.

Live Roasting with Loring

Live Roasting with Loring

Röststätte Berlin

Ticket

Join us and experience one of the most innovative coffee roasting machines available. We'll host a Loring live roast event with a complete presentation by Michael de Renouard (Co-Founder of The Factory Copenhagen) and comprehensive live demo roasts on our Loring S35 Kestrel roaster. Michael is one of the worlds most experienced roasting consultants. He will roast with you and explain about his long-time experience with Loring roasters. The team of Loring will be there for all your questions. This event is for roasters and coffee professionals only.

Farm Relationships in Rwanda: David Rubanzangabo, Huye Mountain

Farm Relationships in Rwanda: David Rubanzangabo, Huye Mountain

THE BARN Roastery

David Rubanzangabo, owner of Huye Mountain washing station, will present his farm’s latest experiments with processing. Earlier this year we featured some of the first natural coffee to be exported from Rwanda! Learn first-hand how David’s team worked to develop and elevate their processing.

15 Uhr

ERNST@CAMON

ERNST@CAMON

Camon

come by for a cupping of ERNST Kaffeerösters current coffees and have a chat with the roaster. we will hold 3 cuppings 11:00,13:00,15:00

Cupping: Impact of mistakes pre brewing

Cupping: Impact of mistakes pre brewing

Blaue Bohne Rösterei

Of course everyone knows already that freshly roasted coffee, brewed with the right water will produce the best brew, but how big are the differences really if we don't do that? Come along and find out. We will taste and talk about everything that can go wrong before you even start brewing. We will cup fresh optimal coffee together with old, pre-ground and badly ground coffee, Berlin tap water and badly stored coffee.

Good to Great, with Wojtek Bialczak

Good to Great, with Wojtek Bialczak

Five Elephant Training and Green Room

Ticket

Join Wojtek as he dives into the minutiae of competing at the world level. This in-depth talk will cover everything from choosing your coffee and drinks, to the breakdown of score sheets. Learn how to score high and not lose points. In this intensive 2.5 hour seminar, you will taste coffee/drinks prepared by Wojtek and have time for all of your questions to be answered.

Coffee Circle Ibrik Workshop mit Sinan Muslu

Coffee Circle Ibrik Workshop mit Sinan Muslu

Coffee Circle

Ticket

The current German Ibrik Champion Sinan Muslu introduces you to the secrets of coffee making with the Ibrik or Cevze. Information about the tickets will follow asap.

(Picture: Sinan Muslu)

16 Uhr

Das Microlot-Mysterium - Was genau ist ein Microlot?

Das Microlot-Mysterium - Was genau ist ein Microlot?

Kaffeekirsche Roastery

Ticket

Wie schmeckt eigentlich ein Microlot-Kaffee? Welche Besonderheiten erfüllt ein Microlot-Kaffee? Und: Was ist genau ein Microlot?

Microlots weichen vom Standard-Kaffee ab und haben etwas Besonderes an sich. Handelt es sich dabei um einen pfiffigen Marketing-Trend oder bietet sich im Verkauf dieses Kaffees eine gute Gelegenheit aus der Kaffee-Masse herauszustechen?

Und: Was ist überhaupt ein Microlot?

In diesem Workshop geht es um den Begriff "Microlot" und die Ergebnisse einer Pilot-Umfrage unter Röstern und Rohkaffeehändlern die Frage, wann ist ein Kaffee ein Microlot. Welche Besonderheiten muss ein Microlot-Kaffee erfüllen?
Das Geschmacksprofil eines Microlots: Dazu verkosten wir eine Anzahl Kaffees. Einige davon sind Microlots, andere nicht. Gibt es typische Eigenschaften im Bezug auf die Sensorik eines Microlots?

Dieser Workshop richtet sich an Kaffeeröster, Rohkaffeehändler, Cafe-Besitzer, sowie weitere Kaffee-Profis.

BRAZILIAN SPECIALS - new origins, new perspectives

BRAZILIAN SPECIALS - new origins, new perspectives

Puro Manifesto

Ticket

With 14 major coffee-producing regions spread over seven states, Brazil’s beans are incredibly diverse. Come to understanding which region your Brazilian coffee comes from and get your insight into its flavor profile, its aroma, and even its probable quality. Also have a taste of the new fermentation experiences that is improving taste quality in some of the areas.

We are cupping coffee!

We are cupping coffee!

Elemenza

We are cupping coffee!

Coffee cupping is the practice of observing the aromas and tastes of brewed coffee. It's a professional practice but can be done informally by anyone or by professionals known as "Q Graders".

From 01.10 until 05.10 we perform our Open Cupping that's free to the public. Come join us as Salem and Khalil will walk through various coffees from different origins. You'll learn the basics of the art/science of coffee cupping and get familiar with the flavor wheel.

No registration required. Coffee and spoons are provided. Just show up to get an exciting insight into the art of coffee, flavors, and learn more about your daily companion!
After the cupping we will get together for some expertise talk and explain/discuss our journey and passion for coffee.

CHAMPIONS CHAT WITH NICOLE BATTEFELD

CHAMPIONS CHAT WITH NICOLE BATTEFELD

Röststätte Berlin

Ticket

If you want to learn more about barista competitions, you're in the right place! Together with our Head Barista Nicole Battefeld (German Barista Champion 2018 and 5th place at World Coffee in Good Spirits Championchips 2019), you will have the opportunity to talk with her about the Barista Championships Coffee in Good Spirits and to create a special coffee drink in the group.

Workshop focus:

- Competition Practice: Planning & Implementation

- Tips for preparation

- Rules of Coffee in Good Spirits Championchips

- How different is CIGS to Barista

- How to setup a timetable

- Which contacts are valuable

- The competition as a creative process

- How is it to win and how is it not to win

- Creating a coffee drink (ingredients will be provided)

Sustainability Along the Whole Coffee Value Chain

Sustainability Along the Whole Coffee Value Chain

THE BARN Roastery

Join our panel of interdisciplinary experts as we take an all-encompassing look at best practices in sustainability from the farm level all the way into the cafe.

17 Uhr

Cupping: Impact of mistakes pre brewing

Cupping: Impact of mistakes pre brewing

Blaue Bohne Rösterei

Of course everyone knows already that freshly roasted coffee, brewed with the right water will produce the best brew, but how big are the differences really if we don't do that? Come along and find out. We will taste and talk about everything that can go wrong before you even start brewing. We will cup fresh optimal coffee together with old, pre-ground and badly ground coffee, Berlin tap water and badly stored coffee.

Falcon meets Hero

Falcon meets Hero

Die Espressonisten

For this years Berlin Coffee Festival, die Espressonisten collaborate with Falcon Coffees and Ceado.
In a nice relaxed environment we're showing Ceado's Singel Doser Grinder, the E37z Hero and the E37SD. Falcon will be showcasing a wide range of samples from their ongoing projects in Peru and Honduras. Afterwards we like to hang out together with nice beer and connecting the worlds of roasters, importers and machine distributor.

About processing methods: learn, cup and win!

About processing methods: learn, cup and win!

Populus

Ticket

We take a closer look at traditional and experimental processing methods:

A deep dive into these methods will give knowledge and understanding on a growing part of our industry. We will have a discussion on why, how, and when they are used in Specialty Coffee.

We continue with comparing these processes in Natural Wines that also use the same methods.

You can actually win something too:

We'll hold a cup tasters competition: identify the processing method and win 3kg of our lactic processed castillo by La Palma & El Tucan Neighbours and Crops series.

To sign up show up early : only the first eight will qualify.

You can only sign up at Populus Coffee on the day of the event from 17.00 onwards.

18 Uhr

Oatly Zero Waste Latte Art Throwdown

Oatly Zero Waste Latte Art Throwdown

19grams

Oatly and 19grams are hosting a boozy zero waste latte art throw down with every coffee poured being shaken into a White Russian. There will be space for 16 competitors who will be challenged over multiple rounds to pour their best Oatly cappuccinos. Each round sees 2 competitors go head to head with the best pour going onto the next round of the competition and both pours fueling the next round of drinks. As the competitors climb the ladder of latte art glory they will face additional challenges; This throwdown will require coordination, agility, strength and courage. All competitors will receive a participation award with third place taking home brunch for 2 at 19grams Alex, second place receiving a La Marzocco online gift voucher and first place taking home the grand prize of a roasting workshop by the master himself; Anthony Piper AKA Aromaboy23, Head Roaster at 19grams Drinks, food and tunes will be provided as well as the usual 19grams party vibes.

#wetracecoffee – Rwanda: Aspiring country & coffee trends

#wetracecoffee – Rwanda: Aspiring country & coffee trends

Kaffeekirsche Roastery

Touton Specialties takes you on a journey to Rwanda. Known as the country of thousand hills and million smiles, this astonishing country has deserved its title. While overcoming all sorts of challenges, Rwanda now serves as a role model in the specialty coffee scene, combining both new processing methods and an efficient traceable value chain. As a key sourcing country for Touton Specialties, they are eager to share their insights and passion.

Kaffee Tasting für Anfänger

Kaffee Tasting für Anfänger

Markthalle Neun

Ticket

Lasst uns das Wahnsinnsgetränk Kaffee probieren und über die braune Bohne sprechen. TRY FOODS Gründer Jörn Gutowski teilt Interessantes rund um Herkunft und Verarbeitung sowie praktische Tipps zum Zubereiten, Einkaufen und Probieren. Im Mittelpunkt steht aber ein Cupping von mind. fünf Kaffeesorten, die aus unterschiedlichen Herkünften stammen und die sich deutlich im Geschmack unterscheiden. Zusätzlich gibt es wie immer bei den Try Foods Tastings ein paar kulinarische Überraschungen rund um das Thema Kaffee!

Pairing Natural Products: Coffee, Wine and Cheese

Pairing Natural Products: Coffee, Wine and Cheese

THE BARN Roastery

Coffee fans love to bring up the fact that Coffee has more flavour components than can be identified in wine. Let’s put that to the test. This event will compare and contrast similar flavour profiles found in high-quality coffee and wine, with some great cheese as a bonus!

Free entry, with a charge for drinks and cheese.

19 Uhr

From bush to cup - sourcing and serving speciality tea(a coffee nerds guide to tea)

From bush to cup - sourcing and serving speciality tea(a coffee nerds guide to tea)

La Maison

Ticket

You’ve mastered coffee, but how about tea? Find out the the difference between speciality coffee and tea. Join us for a talk on tea sourcing and an informal tasting session of single origin teas, sourced by Xian Tea. Get down and nerdy with Anne @fortunes_exploits and Gregor @_teaistheanswer and discover unusual brewing methods that will challenge your coffee palate. If you’re a seasoned barista ready for the next taste challenge or the casual home brewer, this session will leave you with new insights and inspiration to step up your brewing game.

Filter Stories live storytelling at Nano Kaffee

Filter Stories live storytelling at Nano Kaffee

NANO Kaffee

Join Nano Kaffee and the Filter Stories podcast for an evening of live storytelling, coffee tasting and drinks. James Harper, the documentary journalist behind Filter Stories, brings you a story that many roasters aren't aware of themselves.
Murray is one of Ecuador’s most famous coffee farmers, but why does he only earn $2 profit from every 250 espressos? James brings us deep into the Ecuadorean coffee world with live storytelling, images and live music to reveal the uncomfortable reality behind your cup of specialty coffee.
Filter Stories is a critically-acclaimed podcast revealing the reality of the coffee industry through investigative journalism and storytelling. Listen to Filter Stories on Spotify, wherever you get your podcasts and at FilterStories.org.

Green Bean Sourcing and Buying, Sample Roasting & Cupping

Green Bean Sourcing and Buying, Sample Roasting & Cupping

The Visit Coffee & Eatery

Zusammen mit Rehm & Co aus Hamburg rösten wir eine Auswahl an unterschiedlich aufbereiteten Specialty Coffees. Das Rösten von Kaffeeproben erfolgt auf einem sogenannten Sample Roaster (Proberöster). Jede Kaffeesorte benötigt unterschiedlich hohe Temperaturen und eine unterschiedlich lange Röstdauer, um das ideale Geschmacksprofil zu entwickeln. Gleichzeitig gibt Michael von Rehm & Co einen Einblick in die Arbeit eines Rohkaffeehändlers und das Proberösten auf dem Ikawa Sample Roaster.
Anschließend möchten wir gerne in einer Kaffeeverkostung (das sogenannte Cupping) die Besonderheiten von unterschiedlich aufbereiteten Kaffees präsentieren. In den Kaffee-Ursprungsländern wachsen verschiedenste Sorten von Kaffeepflanzen, sogenannte Varietäten. Je nach Terroir (Land, Höhe, Klima, Niederschlag und Boden) ändert sich Geschmack und Qualität jeder Varietät. Nach dem Anbau entscheidet aber vor allem auch die Aufbereitungsart über das finale Tassenprofil.
Im Rahmen des Cuppings möchten wir uns eine detaillierte Meinung über Geschmack und Qualität jedes Kaffees machen. Dabei versuchen wir so viele Facetten eines Kaffees wie möglich wahrzunehmen - von den Aromen über Art und Stärke der Säure, Bitterkeit, Süße, Klarheit bis hin zu Aspekten, die einen Kaffeeröster im Idealfall eine Kaufentscheidung treffen lassen - wie Wiedererkennungswert oder Komplexität.
Dabei möchten wir nicht nur Leute mit Vorwissen ansprechen, sondern jedem am Thema interessierten Gast die Möglichkeit geben, in entspanntem Ambiente und bei ein oder zwei Bieren in unseren Beruf hineinzuschnuppern.