Kenneth Davids is editor, chief cupper/writer and co-founder of Coffee Review. Since its launch in 1997 Coffee Review has become one of the leading interpreters of the new world of coffee to consumers. Ken has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions with a sixth edition scheduled for 2019. His workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America.
Joseph Behm, Inventor and designer of the Behmor 1600 an award winning home coffee roaster employing patent pending smoke suppression technology. The Behmor 1600 was the recipient of the SCAA Best New Products Award in 2007, and listed on the prestigious Imbibe Magazine’s “Top Gear” list. Behm also invented the world’s first consumer brewer to have accurate temperature control via on board calibration with altitude correction with on board system memory. The Brazen Brew System was voted the Best New Product (People’s Choice) at the SCAA 2012 Expo.
Behm’s latest project involves social justice as he’s recently given away coffee roasters and brewers to coffee growers in a singlehanded effort to increase coffee awareness throughout the coffee cycle.
Selim Vural is the founder of interior design & architecture firm Studio Vural, which specializes in hospitality design.
Selim completed his undergraduate studies at the Fine Arts Academy in Istanbul where he was exposed to a Bauhaus model education while studying Byzantine & Ottoman masterpieces.
Upon his immigration to the NY, Selim started his architectural studies at Pratt Institute and obtained a Master’s of Architecture degree in 1996.
After 12 years of experience with prominent firms in such as Eisenman Architects, Skidmore Owings and Merrill, and Swanke Hayden Connell Architects, Selim established his own firm Studio Vural in 2009.
Studio Vural currently is designing 2 espresso bars, a restaurant and a boutique hotel in Manhattan.
In addition to his practice, Selim has taught architectural studio classes at the University of Arkansas, New York Institute of Technology and Rensselaer Polytechnic Institute.
Selim lives with his wife and young son in Brooklyn.
Jess Barron is the GM & VP for LIVESTRONG.COM, the #1 Healthy Living website with over 27M unique monthly viewers. LIVESTRONG.COM helps people live their strongest life by providing timely answers, results-oriented tools and a supportive community of peers and experts. Jess is co-creator of Livestrong’s 8-week STRONGER with Nicky Holender streaming online video series and also Livestrong’s Simple.Healthy.Eats recipe videos, which have received over 10 million total video views. Prior to working with LIVESTRONG.COM, Jess was the business leader of Beachbody’s online subscription website with digital videos and online tools. Jess also honed a deep understanding of the types of headlines and content that appealed to all demographics of people when she ran the editorial content team for the Yahoo! home page, which at the time was the most popular site on the Internet.
Robert Wallach is a founding partner and co-inventor of the Coffee Freshness System which utilizes pressurized CO2 gas to preserve the freshness of roasted coffee beans. He has a degree in Chemical Engineering and has previously worked in the Semiconductor Industry of Silicon Valley. The search for a better way to preserve coffee beans for home brewing led Robert to study the science of coffee staling extensively and in 2012 to partner with a Mechanical Engineer and develop the Coffee Freshness System. Robert is passionate about the field of Coffee Freshness and is eager to share his knowledge on this subject at CoffeeCon.
Paul is the co-founder of Birch Coffee. He discovered he had an acute palate for detecting flavors and complexities that encouraged him to become a Licensed Q Grader, a rigorous certification from the Coffee Quality Institute that allows him to grade coffee. Paul oversees all of Birch’s green coffee purchasing, buying from farms all over the world at a minimum Q Grade of 84 (specialty coffee starts at 80). His acute knowledge about coffee gives Birch an advantage because he understands that each type of coffee has a particular application. In 2015, Birch opened a 4,000 square foot roasting plant where Paul roasts all of their coffees in small batches, offers Barista trainings as well as coffee brewing and cupping classes to the public.
Carrollann has been following the coffee dream since 2001 beginning in Utah’s SLC Coffee Break. She then fluttered off to Seattle to study specialty coffee and go pro. In 2010 she moved to New York City to bring her west coast knowledge and passion to the East coast coffee community. Today you can find her biking around the city as the wholesale trainer and educator for Café Grumpy. Pour overs in every method are her favorite way of honoring the tradition of brewing coffee. Let her unravel the secrets of extraction with you.