|11. 10(Wed)||11. 11(Thur)||11. 12(Fri)||11. 13(Sat)|
|Business Day||Public Day|
|Cafe Show Seoul 2021 & Seoul Coffee Festival 2021|
|10:00||Global Session||Global Session||Professional Session||Origin Adventure Session||SCA CSP||CTechP||Professional Session||SCA CSP||CTechP||Professional Session|
|13:00||Global Session||Professional Session||Global Session||Professional Session||SCA CSP||CTechP||Professional Session||SCA CSP||CTechP|
WCLF 2021 invites knowledgeable leaders from a variety of disciplines to share their perspective on the prospects of the global coffee industry future.These sessions will present the innovative new ideas on each realm of the coffee industry.
In 2021, Global session provides solutions to changes in the coffee retail market after the Pandemic and share insights on ESG management, retail and food technology for future coffee industry development.
|11.10||10:00 - 10:10||Opening Speech||Danny HyunDae Shin
Chairman, World Coffee Leaders Forum Organizing Committee
|10:10 – 10:20||SungDae Hong
CEO, Monthly Coffee Magazine
|10:20 - 10:30||Welcome Speech||Catherine Raper
H.E Ambassador of Australian in the Republic of Korea - Online -
|10:30 - 11:30||Keynote Speech The Impact of COVID on Specialty Coffee Market||Yannis Apostolopoulous CEO, SCA - Online -|
|11:30 – 12:30||Accelerated Development – Exploring the Case for Ultra Specialty/Luxury Coffee||Bartosz Ciepaj
Master Roaster, Harrods
|12:30 - 14:00||Lunch|
|14:00 - 15:00||Branding through Technology: Crisis into Opportunity through Branding and Innovation||Britt Berg
Director of Brand and eCommerce, Intelligentsia- Online -
|15:15 - 16:15||Future of Restaurant & Cafe with Food-Tech||MinSoo Kim
Woowa Brothers Baedal Minjok(Bamin) Robot Business Division/Serving Robot Business Team Head
|11.11||10:00 - 11:00||Changes of Life, Changes of Coffeeness||GilYoung Song
Vice President, VAIV Company
|11:15 - 12:15||Ready to Drink in the United States||Matthew Swenson
Director of Coffee, Nestlé
|12:30 – 13:30||Competitive Advantage of Coffee Retail: Decision-Making for the Future||JiYoung Hwang
Professor, North Carolina State University- Online -
|13:30 – 15:00||Lunch|
|15:00 – 16:00||Cup of Excellence: Its Impact and Market Innovation||Darrin Daniel
Executive Director, ACE
|16:15 – 17:15||THE BARN and what needs to change in coffee in 2022||Ralf Rueller
CEO, THE BARN
Experts from all over the world are sharing their professional skills and knowledge in Coffee.
Participants in Professional Session have the opportunity to learn in depth information and technique during presentations and demonstrations.
* Korean instructor will serve the lecture in Korean.
Please note that professional session is only given in Korean language.
|10:00 ~ 12:00||Roastery Self-Consumption vs Production Delivery,
Choice & Focus for Business Choice
New Wave Coffee Roasters CEO SeungKwon Yoo
|Tips from the Champion: How to Prepare for Cupping Competiton
Month Coffee CEO
Merci Bonnie CEO
|11:00 ~ 13:00||Understanding the Extraction according to the Espresso Extraction Result
Bangitum Project CEO
|All about Home Café Brewing: From Coffee and Tool Selection to Brewing
Momento Brewers CEO
|Lunch (13:00 ~ 14:00)|
|14:00 ~ 16:00||
Variation with Ingredients of Water
|Brewing Intermediate: Correlation between Coffee Concentration and Flavor
YM Coffee Project CEO
|Coffee Flavor Analysis 2021
|15:00 ~ 17:00||Tips from the Ikawa Roasting Champion: Ikawa Profile Design
No Doubt Coffee CEO
|Coffee Processing Method A to Z
Baekseok Arts University Professor
|Geisha & Thailand Coffee Sensory Profiling
Coffee me up CEO
Coffee Therapy Producer Suchaw
The best platform to meet high quality coffee for your business. Fresh coffee beans from the cautiously selected origins are all gathered in this Session. You can taste, smell and feel – simply fully experience - the beauty of coffee through representatives of origins and cupping sessions prepared for your business opportunity.
|Finca||El Morito||Wilder Garcia||Timbuyacu||Timbuyacu||Chiriloma||El Pacuyacu|
|Region||Diamante, San jose de Lourdes, San Ignacio||Huabal, Jaen, Cajamarca||Rodriguez de mendoza, Amazonas||Rodriguez de mendoza, Amazonas||Qulleouno, Chirumbia, Cusco||las mercedez, Tabaconas, Cajamarca|
|Variety||Yellow Caturra, Typica||Typica||Catuai, Caturra, Bourbon||Catuai, Caturra, Bourbon||Geisha||Pache, Bourbon|
|Producer||David flores||Wilder garcia||Alfonso Tejada||Alfonso Tejada||Edwin Quea||Hitalo santos|
|Process||Washed||Anaerobic Natural||Anaerobic WASHED||Washed||Washed|
Proudly introducing the Coffee Skills Program(CSP) and the Coffee Technicians Program(CTechP). You may well know about the CSP especially Brewing and Sensory Skills module. These sessions are aimed at coffee lovers, professional baristas, and those who want to obtain an SCA international certification.
CTechP is a new program launched this year 2021. The program is designed for those who want to be better prepared to maintain or repair coffee equipment.
*The program is still on discussion.
|10:00 ~ 12:00||Brewing Foundation||CTechP Hydraulics Foundation||Sensory Skills Foundation||CTechP Hydraulics Foundation|
|12:00 ~ 13:00||Lunch||Lunch|
|13:00 ~ 18:00||Brewing Foundation||Sensory Skills Foundation|