Nordic Roaster Forum 2019 – Program

This year’s Nordic Roaster Forum theme comes off the heels of 2018’s forum on sustainability. As we learned, sustainability is a wide ranging and complex topic with far-reaching consequences. Each of us are contemplating what we can do to minimize our impact on the environment, while simultaneously creating more sustainable models for running our coffee businesses.

The objective for this year’s forum is to explore ‘climate change adaptation in coffee’. How are coffee professionals across the coffee supply chain addressing and tackling climate change?

In line with this year’s forum theme, the Nordic Roaster Competition coffees will be leaf rust resistant hybrid cultivars. We are very much looking forward to both cupping the competitors’ roast approaches to these cultivars, along with discussing our respective perceptions about the quality and cup profiles of hybrids.

Thursday October 3rd: (TW Lab, Tøyengata 29C, 0578)

12:00 – onward TW open roastery for roastery setup questions, etc.
12:00 – 13:30 Algrano Discovery Cupping
13:45 – 14:15 IKAWA workshop: Taste of Harvest Challenge
14:30 – 16:00 Belco Presentation & Cupping
16:00 – 19:00 Meet & Greet – Hosted by Roest & TW

Friday October 4th

Venues:

Educational Program & Cuppings: Bruket, Schweigaards gate 34C, 0191

Dinner & Wine: Vinoteket, Henrik Ibsensgate 60A, 0255

08:00 Arrivals, Coffee & Pastries – Hosted by S&H and Kaffebrenneriet
08:30 Welcome & NRF Program Intro – Erik Rosendahl
08:45 Cropster Introduction: Tim Wendelboe
09:00 Cupping calibration for all attendees (2 rounds) – Morten Wennersgaard (Nordic Approach)
10:30 Keynote presentation: Greg Meenahan – Boosting Farm Profitability at a Time of Record Low Prices
11:15 Nordic Roaster Competition Cupping
12:15 Lunch
13:15 Lecture 1: Anders Nielsen – Coffee pollination – How Biodiversity Might Benefit Coffee Yields (University of Oslo)
13:45 Anders Nielsen: Q&A
13:50 Lecture 2: Francisco Velazquez (coma) – Interrupting the Biological Process of Aging in Green Coffee
14:20 Cupping: Interrupting the Biological Process of Aging in Green Coffee
15:05 Francisco Velazquez: Q&A
15:10 Coffee Break – Hosted by S&H
15:25 Lecture 3: Eva Eriksson (Löfbergs)- Responsibility from bean to cup
15:55 Eva Eriksson: Q&A
16:00 End of Program
19:00 Dinner & Wine – Vinoteket, Henrik Ibsensgate 60A – Hosted by S&H

Saturday October 5th

Venues:

Educational Program & Cuppings: Bruket, Schweigaards gate 34C, 0191

Competition Announcement & Dinner: Sentralen, Øvre Slottsgate 3, 0157

08:30 Arrivals, Coffee & Pastries – Hosted by S&H and Kaffebrenneriet
09:00 Lecture 4: Milda Rosenberg (University of Oslo) – What is my role in climate change adaptation in coffee?
09:30 Milda Rosenberg: Q&A
09:45 Nordic Roaster Competition Cupping
10:45 Lecture 5: Jacques Chambrillon & Fufa Eticha (Belco) – How to approach an agro-system in Ethiopian coffee supply chains
11:15 Cupping & Honey Tasting: How to approach an agro-system in Ethiopian coffee supply chains
12:15 Lunch
13:15 Lecture 6: Simo Kristidhi (Solberg&Hansen) – Preparing for Competition
14:00 Cupping: Preparing for Competition
15:00 Simo Kristidhi: Q&A
15:05 Panel Discussion: TBA
16:00 End of Program
19:00 Party, food and Nordic Roaster announcement at Sentralen. Top-3 winners from each category present their approaches

Sunday October 6th: (NA HQ, Tøyengata 29c, 0578)

11:00 Open Board Meeting

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