Discover the Enchanting World of Coffee through Workshops and Talks that Blend Knowledge, Innovation, and Creativity.
The 3rd day featured workshops and valuable insights into SCA Championships
The final day of seminars kicked off with the workshop “Introduction of the COFFEE IN GOOD SPIRITS Championship.” Giorgos Makropoulos (Coffee Capabilities & Events Lead at Nestlé Professional, Education Coordinator at SCA Greece) and Michalis Dimitrakopoulos (WCE Judge, World Champion Coffee In Good Spirits ’16, World Barista Champion R.UP ’19) highlighted the key points for succeeding in the championship, along with secrets and useful tips for a successful competitive journey. Their presentation wasn’t just aimed at aspiring baristas, but also at the general audience, offering insights from experts on the details that contribute to creating a standout coffee cocktail.
In a similar spirit, Stavros Lambrinidis (National Coordinator SCA Greece New Development Products Department, Training Manager VIVARTIA-EVEREST, Q GRADER), Giorgos Delichristos (Greek Coffee Roasting Champion 2018, Greek Brewers Cup Champion 2024), and Savina Yahia (World Brewers Cup Champion R.UP ’23, Greek Brewers Cup Champion) led the presentation “The Next Day of Competitions,” sparking the audience’s interest in what follows after reaching the top. Moderated by Stavros Lambrinidis, the speakers gave a brief recap of their championship journeys, the stages of preparation, and what their next steps were after the competitions concluded.
Michalis Dimitrakopoulos, George Makropoulos
Panagiotis Nikas
Next, Panagiotis Nikas (Instructor at Barista Academy, Author of “Enjoy Coffee at Home”) took the stage with a presentation dedicated to instant coffee, titled “Frappe and Dalgona: A Return to the Past or a New Trend?“. After a historical overview, including a reference to Christos Lentzou’s legendary recipe, he shed light on the evolution of this misunderstood beverage. Additionally, the speaker outlined the characteristics of both frappe and dalgona, highlighting their similarities and differences, and moved from theory to practice by demonstrating how to create the perfect frappe.
Following that, Giorgos Makropoulos (Coffee Capabilities & Events Lead at Nestlé Professional, Education Coordinator at SCA Greece) led the “SCA AST Meet Up.” He explained the new system for obtaining the four new diplomas for trainers, detailing the prerequisites for each one. During the constructive discussion, questions were answered, and a hint was given about what’s to come in the future regarding education. Moreover, the creation of a unified community for exchanging ideas was emphasized as crucial for strengthening the network among trainers.
Giorgos Delichristos, Savina Giahia, Stavros Lambrinidis
Giorgos Delichristos, Savina Giahia, Stavros Lambrinidis
The three-day festival concluded with the SCA Greece Board and the presentation titled “Specialty Coffee Association GREECE – Strengthening the Coffee Sector, Goals, and Strategy.” Attendees were informed about the new chapter, prospects, challenges, and the future of the coffee industry in Greece. Additionally, the Board members committed to bringing fresh ideas to the coffee industry and to conducting multifaceted actions focused on the development of coffee and the community. Specifically, the goals include, among others, strengthening the barista profession, education, and communication. They also emphasized the need to inform the public about the nature of SCA, which is not limited to hosting competitions but also includes research, seminars, and more, aiming to attract more people to become members.
Special mention was made of the newly established collaboration between SCA Greece and FORUM AE, with whose support many actions, such as the National Coffee Championships, are set to take place.
Day 2: Fresh Concepts and Insights on Coffee
The second day of Coffee Talks kicked off with Michalis Karagiannis (World Latte Art Champion Runner-Up 2017 & 2018, Greek Latte Art Champion 2016, 2017, 2018) and Christos Ntouvas (Quality Control, Wisecup, World Latte Art Championship 2022 6th place, Greek Latte Art Champion 2019, 2020) who conducted the seminar “Introduction to the LATTE ART Championship.” Drawing from their personal competition journeys, they shared valuable tips and techniques, especially for aspiring competitors in upcoming championships. They discussed the three fundamental latte art designs (heart, tulip, and rosette), the key points competitors need to focus on during preparation, and what the experience is like on stage. Naturally, coffee professionals and coffee enthusiasts alike showed a keen interest in the seminar, actively participating in the conversation that took place afterwards.
Michalis Karagiannis, Christos Douvas
Penny Skordakis
With the European Union’s Deforestation Regulation (EUDR) approaching, Penny Skordaki (QC Analyst / Sourcing Specialist, EL CAFE S.A.) addressed the issue in her talk “EUDR & Green Coffee: Challenges and Implications for Importers and Roasters.” The topic piqued the interest of both industry professionals and coffee lovers. Different scenarios that might unfold from early 2025 were analyzed in the speech, along with the challenges suppliers and average consumers may face. Extended distribution times, increased costs, and difficulties in sourcing goods were just a few of the key points discussed.
Zuzanna Dedyk
George Makropoulos
Next on stage was Zuzanna Dedyk, who conducted another interactive seminar titled “Flavour & Brain: A Sensory Neuroscience Workshop on Coffee and Chocolate.” Through the scope of neuroscience, she guided the audience through the processes involved in perceiving the flavors of coffee and chocolate. She specifically outlined all the stages that occur from the moment a person tastes a drink, how information is transmitted to and interpreted by the brain, and what factors can influence the final perception. In her interactive seminar, she gave the audience a taste experience, allowing them to understand how our brains perceive the flavors of coffee and chocolate, while engaging in a discussion with participants about their experiences.
Following Zuzanna’s workshop, Giorgos Makropoulos (Coffee Capabilities & Events Lead, Nestlé Professional, Education Coordinator, SCA Greece) led the workshop “3rd Wave of Coffee Processing – Innovative Coffee Processing Methods.” The “third wave” of coffee processing focuses on quality and flavor enhancement to achieve a unique gastronomic experience. Attendees learned about all the new trends and cutting-edge technologies used in coffee processing, engaging in a productive dialogue with the Giorgos about natural, honey, and washed coffee methods.
The members of the Greek branch of the International Women’s Coffee Alliance & Mr. Thanasis Panagoulias (President & CEO FORUM)
The day concluded with the “Coffee Meet & Greet: Introduction to the Greek Chapter of the International Women’s Coffee Alliance (IWCA).” Members of the newly established Greek chapter of IWCA presented their mission and goals concerning the development and empowerment of women in the coffee industry. A special moment was the induction of Mr. Thanasis Panagoulias, President and CEO of Forum SA, as the first male member of the Greek chapter. In his address to the IWCA Greece members, Mr. Panagoulias stated, “It is my pleasure and honor to be a member of the Greek IWCA chapter, and I am committed to standing by your side, supporting all your endeavors.” Meanwhile, the audience had the opportunity to taste coffee from five different countries, sent exclusively for the event by the corresponding national IWCA chapters. Finally, the Greek chapter’s values and goals were presented, along with its new website www.iwcagreece.org and the process for becoming a member or sponsor of this groundbreaking initiative for the Greek coffee industry.
Day 1 with coffee tips & stories
Coffee Talks have begun with the workshops of Stavros Lambrinidis (National Coordinator SCA Greece, New Development Products Department, Training Manager VIVARTIA- EVEREST, Q GRADER) and Dionysis Moustis (Events Coordinator SCA Greece, Capability Manager of Lavazza for International Markets BU). The public had the opportunity through the workshop entitled “Introduction of the IBRIK Championship”, to get to know the main aspects of the championship, the challenges that the contestants have to face and of course, the history of the compeition. At the same time, the speakers shared useful tips regarding the proper preparation of potential contestants, attracting the interest of coffee enthusiasts as well.
Stavros Lambrinidis, Dionysis Moustis
Nikos Trellopoulos
Next, Nikos Trellopoulos (Sales Director Wellness Stores) presented the “New series of water filters IX WATER”, which focuses on reusing instead of replacing the cartridge of the main filter. The series is aimed at a multitude of professionals. With the motto “installed once, lasts forever” they promise to provide them with huge savings and excellent quality. The filters come with innovative technologies, while they are the only ones on the planet that have a zero environmental footprint. Those interested can find the five different models, in three different sizes, with the company at their side to guide them at all times.
Zuzanna Dedyk
Panagiotis Nikas
Then, Zuzanna Dedyk, delivered an interactive workshop entitled “Unlocking Flavor Perception: A Sensory Neuroscience Workshop for Coffee Experts”. With her many years of experience in the field of neurobiology and with expertise in the perceptual capacity of people, she captivated coffee lovers as well as professionals in the field with her speech. Using neuroscience as a tool, he “unlocked” all aspects of the process, the senses that combine to reach the final flavor profile and the parameters that affect it. In addition, the audience had the pleasure of participating in the experiential exercises, testing multiple taste profiles and exploring the sense of smell and the different ways it relates to taste.
Sissys Tsiontsi’s presentation (Chief Product & Marketing Officer BibeCoffee) focused on “Technology at the service of coffee”. As a team member of the Greek company BibeCoffee, which specializes in providing cutting-edge technologies to coffee shops, she introduced telemetry, which offers multiple benefits, especially to smaller businesses. They can save time and costs while ensuring, at the same time, high quality coffee in every cup. A flexible solution that can be attached to any machine and provide remote and real-time valuable data. Specifically, as the speaker emphasized, automatic updates are “an important helping hand” for every professional.
Coffee Talks ended with Panagiotis Nikas (Trainer at the Barista Academy, Author of “Enjoy Coffee at Home”), who developed the question “Greek, Ibrik or Turkish?” in a detailed presentation that was the occasion for dispelling misunderstandings/myths, solving questions and exchanging opinions. The renowned coffee expert and author of the ultimate manual for home baristas, made a brief historical review of the roots of traditional coffee, the conditions that affect it – and which are ideal – as well as the secrets of making the right cup. The audience’s interest in this particular coffee was rekindled, knowing the different ways of making it (in its hot and cold version), after the speaker talked about the advantages and disadvantages of each.