The Moscow Coffee and Tea Expo—an international exhibition for coffee and tea that is set to take place in IEC Crocus Expo from October 1–4—is right around the corner! There are so many special features and activities, not to mention internationally acclaimed speakers and educators, that it’s a must for attendees to have a game plan as they head in the door.
And they won’t want to miss two of the most unique professional development areas: The Lab and the Brew Bar. These areas will offer attendees the opportunity to get certified in Speaiclty Coffee Association of Europe programs, participate in seminars and master classes, and cup some spectacular coffees.
The Lab will feature a Certification Zone where tests and experiments on coffee will be carried out throughout the show. Staged in a glass room, the Lab will be equipped with all the tools a coffee professional would need to carry out scientific work in coffee bean analysis, coffee research, green coffee quality checking, defect detection, coffee roasting, cupping, and more.
The education offered to Lab visitors will cover the entire spectrum of coffee, from how it grows and is stored, what factors effect quality, alternative methods for roasting coffee, and more. Guests will take part in cuppings, and they will discuss and explore differences in varieties and processing methods.
Certified SCAE Trainer and head of green coffee quality for Mare Terra, Timur Dudkin, will be holding certification courses for baristas and cuppers including Barista Skills Foundation, Barista Skills Intermediate, Cup Tasting, and Sensory Intermediate. All participants will receive IECAFE diplomas, and those who successfully pass the theoretical and practical assignments will receive SCAE CDS certificates on the relevant modules.
Timur will also be holding a free master class called Green Coffee: Principles of Analysis. Attendees will learn about types and subspecies of green coffee, features and growth conditions, coffee processing and storage, and also how these processes influence flavor characteristics of coffee. Timur will discuss harvesting and processing, sizing, and the analysis of green coffee.
In the open area of The Lab, Tatiana Elizarova, training manager of the Sense of Coffee School, and Alexander Tsibaev, head of sales in Mahlkönig, Dalla Corte, Ditting, and Franco, will hold a master class about the art of coffee tasting. These experts will discuss their preferences for water for brewing coffee, tasting methods, distinctions in flavors, and how to communicate about coffee nuances. Visitors will develop an understanding of how tastings work, parameters used by experienced cuppers, and tools for sensory evaluation of coffee. Julia Zelenina and Alena Borisova from Montana Coffee company will trace the path of coffee from farm to roaster during the extended master class.
A number of esteemed international coffee experts including Morten Wennersgaard, founder of Nordic Approach Coffee Importers, Jens Thomsen, brand manager for Loring Roasting Machines, and Michael de Renouard, roaster for Solberg & Hansen, will be also holding master classes and seminars. They will instruct on the technology of coffee roasting and how to achieve delicacy, and also techniques for storing coffee and keeping it fresh.
Within the Brew Bar’s interactive zone, visitors will taste coffees prepared in myriad ways. Some of the best baristas in Russia will be joined by barista professionals from all over the world to prepare drinks for the entire event for attendees. These baristas will discuss how strength, taste, flavor, and color are determined in the cup based on various factors, including the barista’s skills. While many people see coffee is a stimulant first and foremost, these baristas will assist attendees on evaluating the brew based on taste and flavor.
RVC company will revive traditional methods for manually brewing coffee, and offer a unique opportunity to share in the coffee brewing secrets of some of the world’s best baristas. RVC also represents the legendary Japanese producer, HARIO, known throughout the industry as the King of Glass.
Hario-labeled glass meets the highest standards in the Japanese national industrial JIS classification for thermal stability. Its melting temperature is 800°C, and it maintains abrupt fluctuations of temperatures up to 120 °C. The company is certified for ISO 9001, ISO 14001 for establishing environmental standards of production.
Competitions—always one of the most popular elements of a coffee show—will be center stage at the Moscow Coffee and Tea Show. At the Russian Alternative Cup Tasters Championship 2013 hosted by Timur Dudkin, more than 30 people will compete. Competitors from any area of coffee are welcome, and all finalists will receive souvenirs from the organizers of the championship. The winner will receive a grand prize: 465 Euros. Technical partner of the area, IE Café, will oversee the event.
The second competition to take place will be the Russian Roasting Championship 2013. This contest gives roasters the opportunity to showcase their professional skills and ingenuity in front of international experts. The preliminary round of the championship will take place in Moscow from September 30 to October 3, and the final round will take place at the Moscow Coffee and Tea Expo on October 3. The magnificent Sonja Bjork Grant (Head Judge of the World Barista Championship and Coach of the Year according to the SCAE, 2007) will judge the finalists. The top three competitors will receive trophies from the legendary Reg Barber! And the winner will represent Russia at the World Coffee Roasting Championship 2014.
Grind and Brew is the third championship taking place at The Lab. This event requires expertise in espresso extraction, and a hefty understanding of coffee grinders and espresso machines. Baristas will use Dalla Corte DC PRO espresso machines, and choose from the foolowing grinders: Mahlkönig K30 Vario, Anfim Super Caimano Barista, or Dalla Corte DC One. Championships will be judged by Tatiana Elizarova and Alexander Tsibaev. The winner will receive a Mahlkönig Vario home coffee grinder.
All winners will also receive prizes from Segers, the technical partner of The Lab.
- The Profile Challenge championship will take place within Brew Bar area. In this competition, roasting profiles are judged. Visitors to the show will test coffee samples from the participants and choose the winner! This competition is sponsored by Hummingbird Coffee.
With so many events and activities taking place between October 1 and 4, attendees will receive a thorough education at the Moscow Coffee and Tea Expo! See you soon!