Sustainable Coffee Assessment - From insight to a targeted sustainability strategy
Workshop Description: The SCA Sustainability: Governance, Compliance & Reporting training focuses on the development of a Sustainable Coffee Assessment as the foundation for an effective and credible sustainability strategy.
During the 'sustainable coffee assessment' workshop, participants take the first concrete step in drawing up their own assessment. In doing so, we do not only look at compliance, but at the bigger picture: the system in which the coffee company operates and the role that different stakeholders play in it.
What are we going to do?
We start with an accessible explanation of systems theory and why it is essential for understanding sustainability issues in the coffee sector.
Participants learn to work with the SCA Systems Map to gain insight into interrelationships within the coffee chain.
We discuss the importance of stakeholders and how their interests, influence and impact contribute to a strong sustainability strategy.
We then introduce the materiality analysis and show how it helps to bring focus to priorities.
Participants work individually or in small groups on the first draft of their own Sustainable Coffee Assessment, with room for reflection and feedback.
Learning Objectives:
A first, substantiated design of a Sustainable Coffee Assessment
Insight into relevant themes and priorities for your own organization
A better basis for developing, refining and embedding a sustainability strategy
Practical tools to connect governance, compliance and impact
Date: Saturday, June 27, 2026
Time: 14:00 - 16:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Bregje Deben
CEO, trainer/consultant, De Koffieschool
"If you want to sustain something, you need to learn to love it." This belief drives Bregje Deben's work across the global coffee sector. In 2010 she co-founded De Koffieschool with Joost Leopold, an international coffee knowledge institute dedicated to educating both professionals and enthusiasts. Through education and training, she helps people better understand coffee and make more conscious choices throughout the coffee value chain. Bregje is the author of The Price of My Coffee (2020) and an Authorized SCA Trainer (AST) in Sustainability. She works internationally as a trainer, speaker, and advisor, supporting coffee companies in building more sustainable, transparent, and resilient coffee supply chains.
Whatever it is, the way you tell your story online can make all the difference.
Introduction to Cupping
Workshop Description: The Intro to Cupping Workshop provides those new to cupping with tools to analyze and describe their sensory perceptions of coffee. Specifically tailored to beginners, the workshop provides a welcoming and supportive environment to explore the world of coffee evaluation. Participants will learn practical techniques to assess coffee’s sensory attributes through engaging tastings and hands-on activities, bridging theory with practice.
Learners who complete this workshop will be able to:
Explain how cupping is used in professional settings across the coffee value chain.
Define and differentiate among key terms like fragrance, aroma, flavor, aftertaste, acidity, sweetness, mouthfeel, and overall.
Detect differences in intensity and sensory profile among coffee samples. Use sensory evaluation tools like check-all-that-apply (CATA) boxes and nine-point affective scales.
Identify personal preferences in sensory attributes in coffee.
Date: Saturday, June 27, 2026
Time: 11:30 - 15:00
Location: Room 1123
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Benjamin Helt
Technical Training Director, BWT water + more
Ben Helt has worked in specialty coffee for more than 20 years, with experience spanning roasting, café ownership, and global coffee education. He's known for making technical and sensory concepts approachable. Ben had a front-row seat to the development of the SCA Coffee Value Assessment (CVA) and has delivered CVA courses to international audiences, helping cuppers and educators engage the system with confidence and clarity. He previously led the Authorized SCA Trainer Program, supporting a worldwide network of educators. Today, Ben brings his expertise to water quality as the Technical Training Director for BWT Water & More US, helping coffee professionals optimize one of coffee's most essential ingredients.
Understanding Preferences: Skills and Tools for Better Business Decisions
Workshop Description: Understanding what your customers enjoy—and why—is one of the most powerful tools a coffee business can have. But formal consumer research is often out of reach for smaller operations.
This workshop introduces anyone who sells coffee (including roasters, café owners, producers, and traders) to practical, accessible techniques for mapping customer taste preferences—no statistics degree required!
Drawing on the principles behind preference mapping, you'll learn how to gather and interpret meaningful feedback from your existing customers, identify the flavour profiles that resonate most with your audience, and use those insights to make more strategic decisions. Used well, these techniques can foster loyalty, transparency, and long-term relationships across your supply chain. Day to day, they can help you decide who to send samples to, how you build your offer list, or how you choose to market your coffees.
Through a mix of short presentations and hands-on exercises, you'll leave with a clear framework you can apply immediately in your business, whatever your scale or budget.
You'll walk away able to:
Design simple exercises to understand your consumers’ preferences
Identify patterns in what your audience enjoys
Connect customer insight to sourcing and purchasing decisions
Communicate your coffee offer more effectively to the right audience
Date: Saturday, June 27, 2026
Time: 11:00 - 13:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Laurel Carmichael
Editor and Writer, Specialty Coffee Association
Laurel Carmichael is the Content Development Manager and Editor of 25 at the Specialty Coffee Association (SCA). At the SCA, their work involves writing, editing, and helping shape publications, including the Equitable Value Distribution Report that is the foundation of this lecture. Prior to joining the SCA in 2024, Laurel spent over 10 years as a barista, roaster, and green coffee buyer in their home country of New Zealand, and in Berlin, Germany. Laurel's work is motivated by a desire for collective learning and greater equity in the coffee sector.
Taxonomic Tensions: Approaching Canephora, Robusta and Conilon
Lukas Harbig, Dr. Piet Stoffelen, Gloria Pedroza
How are coffee sector actors preparing for the EU Deforestation Regulation? Research impressions from Brussels, Colombia and Côte d’Ivoire
Prof. Janina Grabs, Dr. Charline Depoorter, Dr. Alexandra Bögner, Daria Scharnhorst, Lucia Casalegno, Lesly Nassila
Taste the Cold Brew Science: A Sensory Exploration of Recent Cold Brew Research
Workshop Description: Since cold brew coffee entered the industry's main stage a decade ago, many coffee professionals believe they've learned all there is to learn about the brewing method. This workshop is an interactive exploration that demonstrates some of what the latest coffee science has taught us about cold-water brewing and how to apply scientific and sensory skills to transform cold brew cups from mediocre to extraordinary.
Designed for coffee professionals across various segments, this workshop delivers a science-driven, practical experience with cold brew. You'll discover how cold-water brewing shapes flavor, learn strategies to optimize your cold brew offerings, and uncover actionable ways to apply the latest research in your role. Whether you're focused on quality, innovation, or storytelling, this session offers relevant insights for anyone interested in cold brew's potential.
Learning Objectives:
1. Understand how the cold water brewing method impacts flavors in the cup compared to hot brewed counterparts.
2. Learn how to use cold brew cupping to explore possibilities and make meaningful program decisions.
3. Explore how cold brew can showcase the unique characteristics and stories behind different coffees and origins.
4. Practice cold brew sensory analysis with CVA (serves as an easy-to-follow intro to CVA forms).
5. Participants will engage in approachable sensory comparisons designed for all experience levels.
6. Leave with practical, evidence-based takeaways—whether you want to understand cold brew's popularity or discover insights aimed at improving your offerings for cold brew consumers.
Date: Saturday, June 27, 2026
Time: 8:00 - 10:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Julia Leach
President, Toddy, LLC
Julia Leach leads Toddy, LLC, a company that has been at the forefront of cold brewing since 1964. Julia’s team works with cafes and roasters worldwide to help them develop cold brew programs that highlight the nuances of the brewing method and inspire their customers to fall in love with cold brew. She is passionate about the art and science of cold brewing and is active in developing quality cold brew education for the coffee industry. She has presented at SCA Re:co, SCA Expo, NCA Convention, and also frequently presents at industry events around the world.
Adding Value Through Affective and Extrinsic Attributes
Workshop Description: This workshop is designed to help participants understand how affective and extrinsic attributes increase product value in coffee.
The first half of the workshop covers the hedonic, or "Affective," component of the Coffee Value Assessment. This session shifts from objective intensity to personal and market-driven impressions of quality. Participants will explore sensory evaluation, learning how aroma, flavor, and mouthfeel shape perception and value. Guided cupping exercises give hands-on experience assessing these attributes and understanding their role in quality differentiation.
The second half analyzes external factors shaping a coffee's total value. This module teaches how to record and assess details not found in the liquid. Attendees will see how extrinsic factors influence consumer choices and market positioning. Practical activities and discussions show how external factors shape perceived value and guide purchasing decisions.
By the end of the workshop, participants will gain practical skills to evaluate products holistically, optimizing both affective and extrinsic attributes to increase market value.
Learning Objectives:
Define and distinguish affective and extrinsic attributes in coffee value assessment, demonstrating the ability to separate personal preferences from technical evaluation while acknowledging market perspectives.
Apply sensory evaluation to assess affective qualities of coffee and score coffees with the CVA Affective Form based on 'Impression of Quality.'
Identify and document extrinsic factors—farming, processing, trading, certifications, and marketing—that influence consumer perception and market value.
Analyze affective and extrinsic attributes to make holistic, market-relevant coffee evaluations and purchase decisions.
Date: Saturday, June 27, 2026
Time: 8:00 - 10:30
Location: Room 1123
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Julian Loayza Sanjines
Trainer, Max Fronteras Coffee Company
Julian Loayza was born in La Paz, Bolivia. After finishing university in Madrid, Spain (where he studied nothing related to coffee), he moved to Dubai, where he got his first job as a barista. After living 3 years in the UAE, where he ended up managing a cafe, he moved to London. His first job was as an Assistant Roaster for Monmouth. After learning the hard bits of the profession (lifting sacks, cleaning flues, etc.) he worked for different roasteries in London: Qima, Terrone, 39Steps Coffee, Beantale, Code.194 and others. Now he is a freelance trainer, coffee consultant and AST for Introduction to Coffee, Roasting, Barista Skills, Green Coffee, Brewing, CVA for Cuppers and Sensory Skills. He is a former CQI Q Arabica Instructor and transitioned to become an SCA Q Grader Instructor. He lives in North London with his wife, two kids, and one cat.
Real Beans, Real Wins: How Partnerships are Building Resilient Coffee Chains
Abdulahi Aliyu (Rikolto), Nadia Hoarau Mwaura (JDE Peet’s), Andrés Montenegro (SCA), Leopold Mumbere (Rikolto)
What Coffee Can Learn from Wine and Whisky: Translating Aroma Frameworks Across Beverages
Workshop Description: Wine and whisky have spent decades refining sensory frameworks—families, hierarchies, lexicons, and tasting protocols—that help tasters describe complexity with precision. Coffee has its own rich sensory tradition, yet many cuppers struggle with inconsistent vocabulary, under-differentiated aromatic families, or a lack of shared references.
This session explores what coffee can borrow (and what it shouldn’t) from the worlds of wine and whisky: how each beverage organizes aromas, teaches memory, structures language, and links sensory cues to process and origin. Through comparative examples, attendees will learn how cross-beverage frameworks can clarify descriptors, sharpen perception, and strengthen communication across teams and markets.
Attendees will learn to :
Compare the sensory structures used in wine, whisky, and coffee (families, lexicons, tasting sequences).
Identify transferable techniques for building aroma memory and consistency.
Evaluate how cross-beverage approaches help clarify muddled or vague descriptors.
Develop more precise, communicable tasting notes using comparative reasoning.
Understand the limits of cross-framework borrowing and how to adapt methods for coffee’s unique needs.
Date: Friday, June 26, 2026
Time: 15:00 - 17:30
Location: Room 1123
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Viva Lenoir
CEO, Editions JL Le Nez du Café
Viva Lenoir is a sensory educator specializing in smell and multisensory perception. For more than a decade, she has trained coffee, wine, and whisky professionals across Europe, North America, and Asia, helping them build stable aroma memory and clearer sensory language. Her work focuses on translating olfactory science into practical tools for cuppers, roasters, baristas, and instructors. She frequently collaborates with researchers, Q graders, and hospitality professionals to develop accessible, evidence-informed approaches to aroma training.
Origin with Purpose: Redefining Guatemalan Coffees Country Brand
Andrea Vergara, Carol Gstalder
Navigating the EUDR: A Step-by-Step Compliance Guide for Agricultural Producers
Workshop Description: Access to the European market is changing. The new EU Deforestation Regulation (EUDR) mandates strict traceability and deforestation-free proof for agricultural imports, creating a "comply or lose access" reality for producers.
This workshop cuts through the legal complexity to provide a practical, step-by-step compliance roadmap. Led by Miguel Angel Narvaez Flores, a former trade diplomat and expert in EU-Latin America agri-trade, this session translates high-level policy into on-the-ground action.
Attendees will learn:
The Requirements: Exactly what geolocation data and polygon mapping are needed for your specific crops.
The Process: How to prepare the Due Diligence Statements that EU importers now demand.
The Strategy: How to turn verified compliance into a competitive advantage over unprepared rivals.
Drawing on a decade of experience working directly with producers in Mexico and Colombia, this workshop is designed for exporters who need clear answers, not just theory. Join us to ensure your supply chain remains resilient, compliant, and open for business in Europe.
Here are three clear, actionable learning objectives that directly address producers’ needs:
Identify specific data requirements: Attendees will learn exactly when to use geolocation points versus polygon mapping for their specific crops and plot sizes to avoid rejection at the EU border.
Master the Due Diligence Statement (DDS): Participants will understand how to prepare and verify the essential documentation that EU importers now legally require to clear customs.
Turn compliance into strategy: Producers will learn how to leverage early EUDR compliance as a competitive advantage to secure long-term contracts with risk-averse European buyers.
Date: Friday, June 26, 2026
Time: 11:30 - 13:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Miguel Angel Narvaez Flores
CEO, Espiga Exports
His firm is an active participant in the European and Latin American coffee markets, providing specialized import-export operations and strategic consulting. A former agricultural climate change negotiator for Mexico at COP23, the OECD, and the FAO, Miguel leverages his profound expertise in European regulatory frameworks to help agricultural producers successfully navigate complex trade policies like the EUDR.
Building Shared Value: Learning from the 2026 Sustainability Award Winners
Bean Voyage and Coffee Circle
Interpreting Roast Color: Linking Measurement, Development, and Extraction
Workshop Description: Roast color is one of the most commonly observed yet least consistently interpreted metrics in coffee roasting. While widely used for visual assessment and basic quality control, color measurement is often misunderstood, inconsistently applied, or disconnected from meaningful roasting and brewing decisions.
This presentation explores how roast color can be interpreted as a practical analytical tool by linking objective measurement with roast development and extraction behavior. Drawing on experience analyzing more than 500 coffees across origins, processing methods, and roast degrees—as well as ongoing work with production roasters and importers—this talk examines what roast color can and cannot tell us about coffee performance.
Attendees will learn how color data relates to roast development strategies, how it influences solubility and extraction outcomes, and how it can be used to improve internal calibration and communication within roasting teams. The session will also address common misconceptions around color analysis and highlight limitations that must be understood to avoid over-reliance on single metrics.
By reframing roast color as an interpretive tool rather than a fixed target, this presentation aims to support more consistent quality control, clearer communication, and better-informed roasting decisions across a wide range of coffee businesses.
Learning Objectives:
Interpret roast color measurements in context, understanding what color data can—and cannot—reliably indicate about roast development and coffee performance.
Connect roast color to extraction behavior, recognizing how differences in color relate to solubility, brewing outcomes, and consistency across coffees and roast styles.
Identify common misconceptions and misuses of color analysis in coffee roasting, and avoid over-reliance on color as a single or isolated quality metric.
Apply color analysis more effectively in quality control and internal calibration, using it to improve communication and decision-making within roasting teams rather than treating it as a fixed target.
Date: Friday, June 26, 2026
Time: 8:00 - 10:30
Location: Room 1123
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Maxwell Martinelli
Coffee Trader / Educator, Rehm & Co.
Maxwell Martinelli is a coffee trader and educator based in Hamburg, Germany, with over 15 years of experience spanning barista training, production roasting, green coffee buying, capsule manufacturing, and coffee importing at Rehm & Co. Earlier in his career, Maxwell conducted independent research into coffee solubility, analyzing more than 500 roasted samples across origins, processing methods, and roast degrees - laying the foundation for a data-driven approach to roast development and extraction. His current work focuses on translating color measurement from a misunderstood metric into a practical instrument for standardization and quality control, helping the industry move toward more consistent evaluation of roasted coffee.
Basic Roaster Operation and Maintenance
Workshop Description: This workshop offers an in-depth, hands-on introduction to the core principles of roaster operation and maintenance. Participants will explore how various commercial roasting machines operate, focusing on the roles of airflow, burners, and heat transfer. This workshop combines classroom learning with interactive, on-site demonstrations led by multiple roaster manufacturers. Attendees will develop confidence in basic operational procedures and maintenance routines to maximize equipment performance, ensure safety, and extend roaster longevity.
By the end of this workshop, participants will be able to:
Understand the fundamental principles of roaster operation, including airflow, burners, and heat transfer mechanisms.
Compare similarities and differences among various commercial roaster models.
Understand proper operational techniques and basic maintenance tasks for different roaster models.
Recognize the importance of regular maintenance in optimizing roaster performance, safety, and product consistency.
Note: The workshop begins with classroom instruction, followed by exclusive early access to the show floor for guided demonstrations with a variety of roaster manufacturers. This unique setup offers hands-on interaction with equipment and direct Q&A with experts, though no actual coffee roasting will take place. The workshop concludes in the classroom with additional exercises and group discussion.
Date: Friday, June 26, 2026
Time: 8:00 - 11:00
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Liz Bishop
Roaster Fixer
Liz Bishop has been on her coffee journey since 2005. Walking down every path of the industry from barista to educator to roaster to competition judge to Q Grader and green buyer, she is now on a deep dive into roasting machines and what makes them run smoothly. Based in Atlantic Canada, she can be found working alongside Doug Graf of Vintage Coffee at roasting operations, working in every variety of coffee roasters around the globe.
The Strategic Economic Importance of Coffee: Why it matters for EU policymaking
Speakers from the European Coffee Federation, International Coffee Organization, Specialty Coffee Association
Rethinking Flavour Under Climate Collapse - An Exploration of Modular Blending
Workshop Description: This session will explore a unique approach to modular blends, a system designed to deliver climate-resilient, consistent, high-quality Brazilian coffee while celebrating the diversity and scope of Brazilian coffee production. Attendees will gain insight into how to curate lots into flavor modules, apply blending rules to manage varietal and processing diversity, and maintain consistency despite climate variability and operational realities. We will also re-introduce the newly updated The Coffee Garden of Forking Paths, a sensory naming game developed by Dr. Fabiana Carvalho in collaboration with Alex Gyurkovicz. This card-based method enables intuitive and inclusive discussions about flavour during cupping and provides a consistent way to name new lots each harvest. The workshop combines theory, tasting, and practical exploration.
Participants will:
Learn the principles behind modular blends, including flavour modules and the “rule of three” for varietals and processing methods.
Cup representative flavour modules to understand dominant sensory profiles.
Explore how operational and logistical considerations shape blending decisions and final cup quality.
Apply the card game to appreciate how sensory language can translate into consistent, meaningful coffee names.
In small groups, use modular blending principles to design and name a blend, reinforcing learning in a practical, hands-on way.
This workshop is designed to be interactive, educational, and practical, providing participants with a memorable experience of Brazilian coffee through both tasting and creative problem-solving, while linking cup quality to real-world operational decisions.
Date: Thursday, June 25, 2026
Time: 15:00 - 17:30
Location: Room 1123
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructors
Dr. Fabiana Carvalho
Researcher, University of Campinas / Mió
Fabiana Carvalho is a neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology. She is currently a collaborating researcher at the University of Campinas, Brazil, and brand director at Mió. Her main research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception and how it impacts the coffee drinking experience and consumption behaviour. She has published several scientific articles showing the effect of coffee cups and packaging on sensory and hedonic judgements of specialty coffee. This research project has several collaborators such as the SCA (Specialty Coffee Association) and Prof Charles Spence (University of Oxford, UK).
Ana Luiza Pellicer
Commercial Director, Mió
Ana Luiza is Mió's Co-Owner and Commercial Director. Mió is a technology-driven coffee farm and research institute in Monte Santo de Minas, Brazil, that also sources, exports and imports coffee. After managing contemporary art exhibitions throughout Latin America for many years, Ana decided to get involved in the family’s coffee business, transforming it into an international, technology- and science-driven company that covers every part of the coffee supply chain. Ana is currently completing the University of Oxford Executive MBA with a Director’s Merit-based Award.
Grace Talbot
Sales Manager, Mió
Grace Talbot is a UK-based coffee professional with experience across wholesale, education, events, and community engagement. Currently Sales Manager at Mió, she is particularly interested in accessibility, inclusivity, and how value can be more collaboratively created and understood across the coffee supply chain. Grace has emceed major international coffee events including the World Barista Championship at World of Coffee Milan, the World Cup Tasters Championship at World of Coffee Bangkok, and the UK Barista Championships, alongside domestic judging and international training roles. Through her work with Mió, she explores climate-responsive modular blending, sensory science, client experience, and more inclusive approaches to flavour and coffee education, with a focus on making specialty coffee more collaborative, approachable, and resilient
Brewing Success: Transforming Your Business with E-Commerce Insights
Workshop Description: In an increasingly digital marketplace, coffee businesses across retail, wholesale, roasting, equipment manufacturing, and allied product sectors are sitting on a goldmine of information they rarely use to its full potential. Too often, the insights that platforms like Shopify generate are collected and never translated into action. This 2.5-hour hands-on workshop is designed to help participants unlock the value of e-commerce analytics and build the strategic discipline to turn those insights into continuous, confident action. Using practical exercises, peer collaboration, and real-world case studies, attendees will explore how platform analytics generate insights that most businesses leave on the table. Participants will examine customer behavior patterns, subscription development, product assortment strategy, and targeted marketing approaches for both retail consumers and wholesale buyers. The session addresses how these insights feed into a dynamic strategic planning process, one that evolves with your business rather than sitting untouched between annual reviews.
By the end of this workshop, attendees will be able to:
Leverage E-Commerce Analytics for Customer Engagement — Use platform insights to personalize the shopping experience, strengthen customer loyalty, and develop subscription programs across retail, wholesale, and allied product businesses.
Optimize Product Assortment for Revenue Growth — Identify top-performing products, ensure the right products are available at the right time, and make smarter purchasing decisions that support top-line growth without overextending inventory investment.
Connect Insights to Dynamic Strategic Planning — Integrate e-commerce intelligence into an ongoing strategic planning process, moving away from static annual plans toward a dynamic roadmap that supports confident decisions around product development and market expansion.
Analyze Market Trends to Guide Strategic Decisions — Read demand signals and emerging patterns within platform analytics to make informed decisions around product development, pricing, and expansion into new markets.
Apply Insights from Real-World Case Studies — Examine how different sectors of the coffee industry have successfully used platform intelligence to adapt, grow, and improve long-term competitiveness, with actionable examples to take back to their own businesses.
Date: Thursday, June 25, 2026
Time: 14:00 - 16:30
Location: Room 1121
REGISTRATION FEES: €150.00
Booking: To book your place in this Workshop, head to the World of Coffee Brussels Registration & Booking Portal and add a session to your order. Already registered? Simply log in using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Chris Legler
CEO, Axios Growth Consultants
Chris Legler is the dynamic founder and CEO of Axios Growth Consultants. He specializes in empowering businesses to thrive. With over 18 years consulting experience and 30 years experience at companies like Espresso Supply, Bonavita, Starbucks, and Sony, Chris brings unparalleled insight into fueling growth. His experience owning a coffee roasting company, provides intimate understanding of unique challenges and opportunities facing small businesses. Chris's expertise includes an MBA (Seattle University), he's a Certified Management Consultant. Canada, and certificate in Circular Economy and Sustainable Strategies (University of Cambridge). Chris is passionate about helping companies innovate, adapt, and unlock their full potential.
Mapping Coffee Oxidation: A Framework for Freshness in Cold Extraction
Agnese Santanatoglia