同時開催
ソウルコーヒーエキスポ
韓国最大のコーヒー産業＆機器展
同時開催
coffee expo seoul 2019の同時開催イベント
- ワールドスーパーバリスタチャンピオン (wsbc)
- ミントラベルショー
- マーケッティングステージ
- coffee expo seoul のカンファレンス
ワールドスーパーバリスタチャンピオン (WSBC)
http://msyvonnelin.com/high-museum-and-exploring-atlanta/feed Dates: April 11 – 14, 2019
buy nolvadex ireland Location: Special WSBC Event Area (Hall B)
Organizer: Korea Coffee Association (KCA)
Website: www.wsbc.coffee
ミントラベルショー
Dates: April 6 – 9, 2017
Location: Between Exhibition Hall A & B
Organizer: Coex
Description: The special ‘Mint Label’ showcase will display a range of brand new products for the spring and summer of 2017. Mint Label is the perfect platform for start-up, small and medium sized businesses to display the latest and most innovative products, and for buyers to discover what’s new in the domestic and global coffee industry.
1. Beverage Brand, Bevercity (Beverage + City)
Introduction of 5 new fruit-base – Mango, Strawberry, Blueberry, Grapefruit, Kiwi
Company Name: SAMI Corporation
Website: http://samicorp.co.kr/en/
2. Davinci Mixology Syrup – 12 types
Company Name: ASPEN Korea
Website: aspenkorea.com
3. DIY Customizable character Cup
Company Name: SOMA
Website: http://blog.naver.com/designsoma
4. Nespresso – AGUILA 220
Company Name: NESPRESSO
Website: www.nespresso.com/pro/kr/en/home
5. SP-II SPECIAL PERFORMANCE & CAIMANO II
Company Name: METEORA
Website: www.meteora.co.kr
マーケッティングステージ
Dates: April 6 – 8, 2017
Location: Between Exhibition Hall A & B
Organizer: Coex
Description: The Marketing Stage is designed to provide companies with a space to make presentations, launch new products, and hold press conferences, and host specialized sessions to build and enhance their company’s brand. Situated right inside the exhibition hall, the Marketing Stage is convenient way for exhibitors to reach their desired target market in a creative setting.
| SESSION | DATE/TIME | COMPANY/ASSOCIATION | TOPIC |
|---|---|---|---|
| SESSION 1 | 4. 6 (Thu) 11:00~13:00 |
Guest Country Session (Indonesia) |
Introduction of various Indonesian coffee |
| SESSION 2 | 4. 6 (Thu) 14:00~16:00 |
Nespresso Demonstration and Tasting EventShipping:Tax: |
Nespresso Demonstration and Tasting Event |
| SESSION 3 | 4. 7 (Fri) 11:00~13:00 |
||
| SESSION 4 | 4. 7 (Fri) 14:00~16:00 |
||
| SESSION 5 | 4. 8 (Sat) 11:00~13:00 |
Award-Winning Barista Talk Show | Meet with Korean Award-Winning Baristas |
| SESSION 6 | 4. 8 (Sat) 14:00~16:00 |
Almond Breeze Tasting Event |
Part 1 (14:00) Introduction of home cafe recipe and making almond latte with supermodel Haena SongPart 2 (15:00) Introduction of recipe that can be differentiated in the intense coffee shop market |
Coffee Expo Seoul のカンファレンス
Dates: April 6 – 9, 2017
Location: Coex Meeting Rooms (Various)
Organizer: Coex, Korea Coffee Association
Description: A variety of educational seminars, information and marketing sessions, and hands-on workshops will be available for participants to Coffee Expo Seoul.
| 4/6 (Thursday) | ||
| Controlling flavors through roasting process | ||
 |
Lecturer | Sung Joo Hyun – GOM Coffee Campus – Owner, Coffeegom (Fresh Seasonal Coffee) |
| Time / Place | 11:00~12:30 / Room #310 | |
| Lecture content | Distinguish and learn about characteristics of each coffee roasting stages, and find out tips on how to refine roasting profile. |
|
| Capacity | 20 people | |
| Current “Bean-to-Bar” Chocolate Status and Korea Market Prospects | ||
 |
Lecturer | Ki Wook Shin – Chairman, The Roasting Master – Director, Café GRIDAGGUM – Author, ‘Coffee Masterclass’, ‘Café Practical Manual’ |
| Time / Place | 14:00~15:30 / Room #311 | |
| Lecture content | Discover the status of “Bean-to-Bar” chocolate and its prospects in the Korean market |
|
| Capacity | 20 people | |
| SCENTONE Coffee Flavorist Foundation (SCENTONE Coffee FlavoristQualification Process) Additional cost: 140,000 KRW | ||
 |
Lecturer | Joong Hyuck An – Co-founder, SCENTONE – Coca-Cola Georgia Coffee Product Developer, Coca-Cola Water Chemist |
| Time / Place | 11:00~12:30 / Room #311 14:00~15:30 / Room #310 |
|
| Lecture content | Train to identify, characterize, and describe the characteristics of coffee using SCENTONE’s unique scientific flavor analysis technology. Find personal nuances from the signature scents found in coffee’s 9 critical categories. |
|
| Capacity | 20 people | |
| 4/7 (Friday) | ||
| Exploring differences in coffee through water tasting | ||
 |
Lecturer | Yeong Jun Cho -Co-founder, GOM Coffee Campus -Editor, prism.coffee |
| Time / Place | 11:00~12:30 / Room #310 | |
| Lecture content | Experience the difference in the taste of coffee resulting from variation in the mineral composition, and understand the most basic ingredient of coffee – water. |
|
| Capacity | 20 people | |
| Study of easily overlooked, but important latte art skills | ||
 |
Lecturer | Dae Geun Kim -2017 KCGSC WCCK -Education Team Leader, Daily Roast Coffee & Black in Lab |
| Time / Place | 14:00~15:30 / Room #311 | |
| Lecture content | Learn about easily overlooked, but important latte art skills by looking back at the basics |
|
| Capacity | 20 people | |
| SCENTONE Coffee Flavorist Foundation (SCENTONE Coffee Flavorist Qualification Process) Additional cost: 140,000 KRW |
||
|
Lecturer | Joong Hyuck An – Co-founder, SCENTONE – Coca-Cola Georgia Coffee Product Developer, Coca-Cola Water Chemist |
| Time / Place | 11:00~12:30 / Room #311 14:00~15:30 / Room #310 |
|
| Lecture content | Train to identify, characterize, and describe the characteristics of coffee using SCENTONE’s unique scientific flavor analysis technology. Find personal nuances from the signature scents found in coffee’s 9 critical categories. |
|
| Capacity | 20 people | |
| 4/8 (Saturday) | ||
| Successful operation know-how of cafe entrepreneurship | ||
 |
Lecturer | Seong Min Jo -Owner, Café Humming -Author, ‘I like small cafes than Starbucks’, ‘Success Manual for Small cafes’ |
| Time / Place | 11:00~12:30 / Room #310 | |
| Lecture content | Learn tips on how to save 30 million won operating a small café and how to win over customers through emotional marketing |
|
| Capacity | 20 people | |
| Coffee Sensory Curve | ||
 |
Lecturer | Won Jun Kim -Head Trainer, GOM Coffee Campus -Editor, prism.coffee |
| Time / Place | 11:00~12:30 / Room#311 | |
| Lecture content | Learn how to visualize various flavors in a cup according to change in time. |
|
| Capacity | ||
| What is Roasting | ||
 |
Lecturer | Seung Kwon Yoo -New Wave Coffee Roasters -Author, Roasting Craft |
| Time / Place | 14:00~15:30 / Room #310 | |
| Lecture content | Learn about basic coffee roasting | |
| Capacity | 20 people | |
| Discovering the world’s coffee through Cupping | ||
|
Lecturer | Jong Ho Woo -President, Coffee Cupping Association of Korea -Korea Corodinator, SCA (Specialty Coffee Association) -Q Instructor |
| Time / Place | 14:00~15:30 / Room #311 | |
| Lecture content | Discover the world’s coffee tastes through coffee cupping in differentiating the taste of coffee. |
|
| Capacity | 20 people | |
| 4/9 (Sunday) | ||
| Applying big data on sucessful cafe stories | ||
|
Lecturer | Hyun Young Jeong -Department Head, LUSSO CK Corporations |
| Time / Place | 11:00~12:30 / Room #310 | |
| Lecture content | Quantitative analysis on sucessful cafe stories using big data |
|
| Capacity | 20 people | |
| Changes in Espresso Extraction Trends and Practical Tips | ||
|
Lecturer | Won Jun Kim -Head Trainer, GOM Coffee Campus -Editor, prism.coffee |
| Time / Place | 11:00~12:30 / Room #311 | |
| Lecture content | Observation on the current trends in expresso extraction and practical tips for application at coffee bars |
|
| Capacity | 20 people | |
