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Speakers & Schedule
The coffee world’s top beans share their knowledge and skills.
Liz Clayton is a Brooklyn-based writer and photographer specializing in coffee. She serves as associate editor for coffee news website Sprudge.com, and is a regular contributor on all things coffee and beyond to publications including Edible Manhattan, Fresh Cup Magazine, Imbibe, Kinfolk, and more. Her first book, a photographic tour of the best coffee shops in the world, came out in 2013 on Tokyo’s Presspop imprint. It’s called Nice Coffee Time, and she would like you to have one.
Chris Taylor was a customer of his favorite chocolate shop, Li-Lac, which began making delicious chocolates in the 1920s. Having moved from its original 80 year location, Li-Lac was in need of new owners and Chris joined Anthony Cirone and Master Chocolater Anwar Khoder in ensuring that the wonderful heritage and recipes of this renown firm would be continued. Li-Lac relocated to Brookyn’s Sunset Park in 2014. Chris is happy to share his story of Chocolate enthusiast to entrepreneur and his knowledge of chocolate, accompanied by generous tastings to reach his audience.
Urnex is dedicated to keeping all coffeemaker equipment clean. Charlie presents an insightful and thorough tour through all the potential pitfalls of our coffee brewing gear. His class at CoffeeCon LA was jammed and that’s because he keeps it entertaining, while presenting practical easy tips to keep your coffee makers in good condition.
Mahlkonig represents the highest end of tech in the Coffee grinding. They have sent someone who knows more about coffee bean surgery than practically anyone else alive. Grinding is the final frontier of most people’s home brewing rig. Discover why at Kyle’s grinding class and hear his technology predictions at The Future of Coffee panel discussion.
Jesse Harriott just started Copper Kettle Coffee Roasting in Ithaca, New York. He’s co-founder of America’s Best Coffeehouse competition and an award-winning barista. He’ll be teaching our Hario Cone classes.
Author Ashley Rodriguez thought that she’d take a break from teaching middle school science and putz around in a coffee shop for a few months. She ended up digging it way more than teaching (and was vaguely better at it). Come say hi to her at Variety in Brooklyn. Ashley is instructing our Siphon class, the one that everyone says is most beautiful but scares them away. She will soothe and show us how to achieve coffee bliss using this method.
Oren Bloostein entered coffee roasting because he couldn’t stand corporate structure. This was 1984, and the pioneer days of Specialty Coffee. He roasted, sold, brewed and delivered fresh roasted beans. Oren’s Daily Roast is a New York City institution and he still stays unique with his emphasis on selling fresh beans and coffee brewing equipment in every store location. He’s part of our Future of Coffee panel.
Selim Vural is founder of interior design & architecture firm Studio Vural, which specializes in designing things like coffee shops. Selim studied in Istanbul where he was exposed to a Bauhaus model education while studying Byzantine & Ottoman masterpieces. He currently is designing 2 espresso bars. Selim lives with his wife and young son in Brooklyn. He will be offering in-depth instruction on the Turkish coffee method, the method voted on its way to becoming very popular in the US.
Caroline Bell is the Co-Founder and CEO of Café Grumpy. Founded in Brooklyn, New York in 2005, Café Grumpy is an independently owned coffee company with an in-house coffee roastery and six cafe locations throughout New York City. Caroline is a licensed Q Grader. Café Grumpy is member of the Specialty Coffee Association of America, Alliance for Coffee Excellence, National Coffee Association, Brooklyn Chamber of Commerce and is a Certified Brooklyn-Made Company.
Drew joined La Minita in 2001 and works directly with our green coffee projects in Sumatra and Costa Rica. He is also responsible for working directly with many of roaster clients in development of their coffee offerings including menu development and blends. He has extensive experience in the development of coffee extracts for various uses. He was a member of the SCAA Membership committee from 2002-2004 and has presented to clients in many different countries about La Minita and our sustainable efforts.
George Howell - Keynote Speaker
George Howell founded Coffee Connection in Cambridge, MA in 1974. He grew Coffee Connection into 24 company-owned stores throughout New England, and sold his high-quality popular coffee company to Starbucks in 1994. After being awarded the Lifetime Achievement Award by the Specialty Coffee Association of America in 1996, he returned to coffee-traveling world-wide, and in 1997 worked on models of economic sustainability for coffee farmers for the United Nations and the International Coffee Organization. This led directly to the co-founding of the 1999 Cup Of Excellence program, designed to help break the commodity/price cycle in the specialty coffee industry. Howell, educated at Yale University, lives in Wayland, MA, and travels extensively to coffee producing farms. In 2004 he created George Howell Coffee, which specializes in single estate coffees and pioneers in raising quality coffee standards to much higher levels. In 2007 Howell was awarded the Specialty Coffee Association of Europe’s highest honor, the Better Coffee World Award. George recently returned to his cafe roots opening his first cafe, George Howell Coffee, in Newtwonville, MA.
Kevin Sinnott is best-selling coffee author and blogger at coffeecompanion.com. He became known after publishing objective coffee brewer reviews, realizing brewers are the hardware to coffee beans’ software. He is CoffeeCon’s creator and host and co-presenter of Creating a Home Brewing Coffee Experience workshop.
Presentations / Classes
Coffee Tasting Seminar
Sponsored by CoffeeCon 9:30 am to 12:30 pm
There are countless coffee roasting companies and cafes claiming to serve great coffee. Gourmet, espresso, Fair Trade, Direct Trade, bird-friendly, dark roast, organic and more compete for the consumer’s attention. Beyond the labels fine coffee is as difficult and as complex to produce as the finest wines. How is the buyer to select?
This interactive seminar is intended to give consumers an understanding of what actually goes into creating quality coffee, from farm to cup. It is meant to empower consumers by informing their palates as well as their minds. Multiple coffee tastings will give participants a new understanding of the taste differences between six regions of the world, new crop versus past crop, ripe versus unripe (same farm) and natural versus washed (Ethiopia, same region). This will be an active lecture where attendees will learn how to recognize taste differences between coffees produced across the globe!
To Be Announced 1:00 pm to 1:45
Sustainability is the coffee buzzword. But other than a marketer’s dream catch phrase, what does it mean? To coffee lovers it means how do I know I will get my unending supply of great beans worthy of my gourmand taste buds? To a coffee farmer, it may mean something else. To a roaster, it’s becoming harder to find the great beans needed to make roasts worth the effort. Has climate change affected coffee farming? How does the world cope? What’s the industry doing? Are GMO’s coming and what, if anything, should we as consumers know about them? What are ‘hybrids’ and how do they affect the taste?
The Future of Coffee Panel 2:00 pm to 3:30 pm
Panelists: To Be Announced
If this is the Third Wave, when does the Fourth start? What’s beyond pour-over drip? It’s a lively discussion where no subject is off topic; a mix of high-tech, blue-sky modernism in an old world discussion worthy of the first coffeehouses.
Turkish Coffee 10:00 am and 1:00 pm
It is the world’s oldest coffee brewing method. Our experts teach the equipment you will need, a step-by-step tutorial, and even the ceremony connected with this tradition.
Home Espresso 10:00 am and 1:00 pm
Learn to choose and master the espresso machine, not have it master you.
Hario Siphon Lab
Sponsored by Hario
The siphon—or vacuum—was once the leading coffee brewing method in the US, during the period from 1930s until coffee convenience craze (aka: The Dark Ages) of the pumping percolator in the late 1950s. This lost brewing art, which many connoisseurs consider the Holy Grail of coffee brewing, began regaining its prominence among a hardcore group who claim it extracts better than any other known method.
Sponsored by Chemex
The Chemex is an American original. Learn some of its unique features, and how to brew the perfect Chemex cup, including using the inventor Peter Schlumbohm’s own recipe.
AeroPress Lab 10:00 am, 1:00 pm
The AeroPress defines a beautiful form of coffee minimalism. It is deceptively simple, yet elegant and above all, flexible. Learn hands-on various ways of employing it to make that perfect cup of coffee along with tips and hacks to take it further.
How to Host a Cupping Party 11:00 am, 2:00 pm
It’s a blast to create your own home cupping party. But what do you need? Special glasses? How many brewers? What kind? What food pairs well with a coffee tasting? All these questions and topics are answered in this lively class with demonstrations.
Latte Art Free-Pour Demos 11:00 am, 1:00 pm
We all know the milk texturing and designs done at our favorite café add greatly to our enjoyment and taste. We want that at home, but how do we achieve that final level of quality and art on our own? This class teaches the art of milk texturing and frothing steamed milk to create the perfect latte in our own kitchens.
Proper Coffee Grinding 10:00 am, 12:00 pm, 2:00 pm
Grinding the coffee bean into tiny, equal-sized grains is vital to achieving a great cup of coffee. Yet many people—even some connoisseurs—grind too casually and improperly much of the time, missing much flavor and diminishing the value of their precious coffee. Learn about grinding and how to grind properly to maximize every cup of coffee you brew in the future.
Chocolate 11:00 am, 2:00 pm
A lecture about fine chocolate, how it’s made, and its history—with samples of course. Learn and taste what makes chocolate the ultimate pairing with coffee.
Hario V60 Pour Over Lab 11:00 am, 1:00 pm
Sponsored by Hario
This Japanese pour over brewing method yields clean, lucid coffee, unmuddled by solids and grinds. Regardless of how many brewers you own, or have tried, you owe it to yourself to discover why this method and brand have a worldwide cult following.
Proper Cleaning 11:00 am, 1:00 pm
You wouldn’t cook dinner with a dirty frying pan or drink out of yesterday’s glass, so why are people brewing their daily coffee using a dirty coffee maker? Cleaning and descaling are simple and incredibly important practices of any coffee making routine that can help extend the life of your coffee brewer and help you make better tasting coffee. This class features live demonstrations and key insights on how to properly care for your brewer.
FOOD TRUCKS ARRIVE AT 11:00 AM TO 2:00 PM
Make sure to download our CoffeeCon 2015 mobile app! It has the full schedule for the day, information on all of the day’s exhibitors, and biographies of the speakers. You can also post photos, share comments, and receive updates throughout the day from the CoffeeCon event team.
To download the app, follow these three simple steps:
1) Visit my.yapp.us/COFFEECON15 on your iOS or Android phone or tablet.
2) You’ll be directed to the app store to download Yapp.
3) Open Yapp; on iOS, tap “I’ve Been Invited to a Yapp” to load the app. On Android, the CoffeeCon 2015 app will automatically load once Yapp is opened.
Why Attend CoffeeCon
As if you don’t already know.
Engrossing hands-on classes
Learn every brewing method, siphon, Chemex, AeroPress, latte art, how to taste coffee like an expert and more.
Stunning international methods
From stone-ground ibrik coffee, to Asian condensed milk methods, to authentic Italian espresso.
Fascinating international and local roasters
Sample roasts from far away and others surprisingly close to your own home. 20 roasters with over 100 different coffees between them.
Sip the best all day long. No limit. Taste and compare local cafes and various brewers.
Beans, brewers, and accessories given away at 12:45 and 3:45. Will you win the coffeemaker of your dreams? It just might happen.
Donated by Melitta
Retail Value: $53
Cafflano Klassic Portable All-in-one Coffee Maker
Donated by Cafflano (as a trading name of Beanscorp Co., Ltd.)
Retail Value of $89.00
Locations & Dates
Four dates and locations in 2015!
CoffeeCon’s latest clippings
In the News
- CoffeeCon NYC Reflections
- URNEX Coffeemaker Care Presentation
- What Does Wine Tasting Have To Do With CoffeeCon?
- Picacho Coffee at CoffeeCon
CoffeeCon 2015 Festival Manager
The brands you will see at CoffeeCon
Wanna exhibit at CoffeeCon??
CoffeeCon is The Consumer Coffee Festival. If you’re a roaster, brewing manufacturer or have any related product and want to engage with thousands of caffeinated consumers and top coffee bloggers, fill out the form and we’ll contact you.