DIARY 13
SPECIALITY COFFEE INDUSTRY TO MEET IN MAASTRICHT
Coffee professionals and enthu- siasts will come together at the Maastricht Exposition and Congress Centre (MECC) to cel- ebrate, discuss and learn about the specialty coffee industry at the SCAE World of Coffee, June 22 - 24 2011. The event, expected to attract
The venue for the SCAE World of Coffee is the Maastricht Exposition and Congress Centre
CAFFÈ CULTURE ANNOUNCES NEW PROGRAMME OF SEMINARS AND WORKSHOPS
over 5,000 attendees, is the premier event in the 2011 European specialty coffee calen- dar and will showcase the latest trends from the ever-expanding industry. The exhibition will encompass every stage of the coffee journey; from bean to cup.
Exhibitors range from green bean importers and artisan roasters through to the many skilled baristas in attendance. Business owners and coffee fans alike will be able to dis- cuss the merits of different brewing methods, and learn how making beautiful espresso can make a huge difference to their business, whether it be a hotel, bar, restaurant or cafe. The SCAE says World of Coffee will also be a place to learn. For visitors wanting to
take their existing coffee skills to the next level, or just learn the difference between a macchiato and a flat white, a series of practical, hands-on workshops covering all aspects of coffee processing, preparation and service will be held. Led by experts in their fields the workshops will help visitors stay ahead in the competitive coffee busi- ness. For the first time ever workshops will be offered forming a part of the forthcoming
SCAE Coffee Diploma programme. Another new feature to this year’s event, ‘The Village,’ is an area designed like a market place and small theatre which will present the newest trends and companies within ‘micro roasting’. During the two day event the world’s top baristas and roasters will be competing for
the much coveted titles at the World Championships being hosted at the show - the World Cup Tasters Championship; the World Latte Art Championship; the World Cezve/Ibrik Championship; and the World Coffee in Good Spirits Championship. World of Coffee will also be host to Europe’s first Brewers Cup competition, which
will showcase different brewing methods and highlight to the audience the many alter- native ways to produce great coffee.
2011
27-28 April SCAA Symposium
Houston, Texas
www.scaa.org
28 April-01 May SCAA Exposition
Houston,Texas
www.scaa.org
11-13 May Coffee Cup SIAL, Metro Convention Centre, Toronto,
Canada
www.sialcanada. com/sial/en/ coffee_cup/
coffee_cup.sn
18-20 May Caffe Culture 2011 Olympia London
www.caffeculture.com
3-5 June Coffee Fest San Diego
www.coffeefest.com
30 June-1 July Expo Brasil Chocolate São Paulo,
Brazil ww.expobrasilchoco-
late.com.br
Caffè Culture, which takes place 18-19 May 2011 at Olympia in London, has announced an extensive pro- gramme of workshops, business seminars and new show features to offer increased support to the café and coffee bar community. After undertaking a strategic review of both the
event and the needs of its visitors and exhibitors, this year’s programme has been specifically designed to provide practical solutions and advice to the issues identified as being most critical to visitors’ needs. New for 2011 the Caffè Business Workshop pro-
gramme will offer an entirely practical look at the busi- ness functions of café bars, providing expert advice on all aspects of managing and running a successful operation. Sessions will include an in-depth look at managing
the finances of a business from profit and loss, book- keeping and stock management, through to payroll, business planning, forecasting and dealing with VAT and tax issues. There will be a session each day offer- ing a comprehensive guide to setting up and running a café business and sessions looking at how to stream- line the operational side of a business. There will also be advice on effectively managing the most important aspect of a business, your staff. There will even be a workshop that takes a practical look at how to increase existing customer spend and effectively market a busi- ness to new customers.
May 2011 C&CI
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