Speakers and Instructors
Zurich University of Applied Sciences
Samo Smrke is a scientific associate at Zurich University of Applied Sciences under the the direction of Professor Chahan Yeretzian. He is involved in research projects in collaboration with industry partners and in fundamental research on various topics of coffee chemistry, research of coffee aroma using mass spectrometry, on-line monitoring coffee roasting processes, linking instrumental analysis of coffee aroma to sensory analysis, studying coffee freshness and degassing of coffee. Samo is actively participating at coffee and science conferences, is one of the co-authors of the SCA Freshness Handbook and Water Handbook, and has contributed to scientific papers and book chapters about coffee science.
The Welder Catherine
Dmitrii has been achieved first place in the Russian Coffee Championships seven times. In 2016 he was awarded 2nd place in the World Coffee Roasting Championships.
Dimitrii's other professional achievements include being a green buyer attending more than 30 buying trips to origin with a focus and specialism in fermentation development. You can now find Dimitrii running his own business called Coffee Roasting Company – a roaster, cafe and server of RTD coffee in aluminium cans!
Co-founder and R&D Director
C O M A (coffee, metrics & analytics)
Francisco is a team manager of a bio analytics and spectroscopy unit within the group of Prof. Dr. Peter Hildebrandt at the Technische Universiät Berlin. He is also an experienced bio-data and machine learning scientist. For more than three years he has been working in understanding structure and degradation mechanisms in coffee and coffee by-products. As co-founder of COMA, he has developed a scientific and technological approach for preventing aroma and flavour ageing as well as building up and fostering the spinoff international network (specialty-coffee farmers, scientists, exporters, importers, traders, roasters and coffee shops).
CEO & Founder
Talor Browne is a 20 year specialty coffee veteran having been integral to coffee communities in Melbourne, Paris and Oslo. Former head roaster of Tim Wendelboe, founder of Talor&Jørgen and now Talormade, her goal is to make good coffee accessible and fun to different sectors of the market that would not identify as specialty coffee consumers.
University of Campinas, Brazil
Fabiana Carvalho is a Brazilian neuroscientist who has received her MSc in Biochemistry (Federal University of Minas Gerais, Brazil) and her PhD in Psychobiology (University of Sao Paulo, Brazil, and University of Glasgow, UK) investigating neural processes of memory, sensation, and perception. She has also worked as a postdoctoral researcher at the King’s College London, UK, studying the interplay between genes and environment in shaping cognition and emotion.
She is currently a postdoctoral researcher at the University of Campinas, Brazil. Her research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception. She is interested in scrutinizing the influence of extrinsic factors (that is, ambiance factors) on the expectation and perception of flavour in specialty coffee. This research project has been conducted under the supervision of Prof Charles Spence at University of Oxford, UK.
Morten Münchow has been a professional coffee roaster since 2005, has been running several research projects and Department of Food Science in Copenhagen since 2004 and since 2007 has been consulting startups and established roasteries worldwide. Morten is lead creator of the SCA Roasting Certification system and has been working hard to connect research and education ever since it's inception in 2013 to make sure the SCA and general community works on evidence based facts rather than assumptions and other gossip.
CRG Second Vice Chair, Chair of Research and Education Committee
Filip is a Q Instructor, Certified Arabica and Robusta Q Grader and SCAA Certified Lead Instructor. He is also WCE certified judge actively judging national and world competitions.
Officer at CRG where he is leading Research and Education Committee. Member and judge for Cup of Excellence.
Since 1999 works as a sensory expert and R&D supervisor at Consonni (multi brand, Slow Food recommended producer of high value added pastries, cakes, ice cream, breads and coffee). He also is company's green coffee buyer and roast master for brands belonging to Consonni: Coffee Grange and Cavallo. As a coffee consultant he opened and helped to grow many of European Specialty coffee brands.