The new and revised special events were crowned with success!Marios Adamantopoulos
Interesting talks, impressive discussion panels and delicious coffee cuppings were at the center of the 3rd Athens Coffee Festival, gathering large crowds and making a profound impression on both professionals and consumers alike.
During the course of the new and improved events at The Lab, coffee professionals, baristas, roasters and coffee experts had the chance to be informed on key issues regarding coffee, such as the challenges facing the modern barista, with the help from interactive presentations and discussions. The rapporteurs were chosen among experienced sector professionals and revealed many a coffee secret while providing answers to all the questions concerning the favorite beverage. In addition, discussion panels provided the focus of increased interest from the audience and, through interactive presentations, opened new communication channels between professionals.
Although The Lab at room D10 was always packed with people, the presentations that really made an impact on the audience were the one by Italian Lorenzo del Terra (Illycafé) on “Green Coffee: a journey to the origins of quality”, the one by Alexandros Zapaniotis (Coffee Island) on the difference between Micro and Macro Lot, which led to meaningful conclusions, and the one by Panagiotis Nikas (CoffeeExpert) about “Pressure Profiling Preinfusion. How, when and why?”. In addition, the discussion panels that attracted the most attention were: “What you need to know when choosing a coffee roaster” by Kostas Kalafatas (Samba Café), Panos Konstantinopoulos (Coffee Island) and Andreas Karotsieris (Redd), as well as the discussion about the “Experience of taking part in a World Championship” by champions Michalis Katsiavos, Stefanos Domatiotis, Michalis Karagiannis and Konstantinos Komninakis.
Presentations at The ChatRoom in the Innovathens area were met with overwhelming support from both consumers and coffee professionals. The discussion about the Basic Types of Espresso by Dionyssis Moustis (Lavazza) was particularly popular, while the feature “What are Espresso ‘Waves’” by Antonis Kargiotis (Sapid Coffee Roasters Co.) gathered a lot of interest. Finally, Greek coffee had a place of honor, as Manthos Archontakis, Iakovos Drakulis and Panagiotis Haskos talked about the triumphant return of the traditional beverage, especially at consumers of a younger age.
Finally, during the three days of the Festival, coffee aficionados attended in great numbers the cupping sessions at the specially-designed Cupping Area, organized by major brands such as Volcafe, Minasul Europe, Distretto Cafe, Excelsior, The Underdog, Gusto, Panama Varietals, Redd Artisan Coffee, Taf Coffee Roasters, Taresso Cafe, Area 51, Lavazza, and Nossa Specialty Coffee. There, festival goers were given the opportunity to try rare blends and coffee varieties from all coffee producing countries in the world.