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Saturday, 25.04

10:30 – 16:00 Estonian Latte Art Throwdown 2026
Competition area, 0 floor

11:00 – 15:00 Coffee research – Latvia University of Life Sciences and Technologies
A live coffee research experience exploring how people perceive and evaluate coffee.
Visitors are invited to taste, reflect, and contribute to real scientific research.
0 floor

11:50 – 12:30 Bero Polska cupping
Cupping area, 0 floor

12:10 – 13:10 „Are we special?“ (ENG)
Jonas Gehl, CEO/Co-Founder of Copenhagen based Prolog Coffee (DEN)
In this seminar, we’ll explore a deceptively simple question: does “quality” truly exist, or is it something we construct? And if it does exist—why does it matter so much in specialty coffee? From there, we’ll shift into practice: how to think commercially without losing intention, how to act thoughtfully in a fast-moving industry, and how to consistently deliver something genuinely special. This is a conversation about balancing philosophy and business—and finding meaning in both.
Competition area, 0 floor

13:10 – 14:00 Barista masterclass „From Recipe to Experience: Building Consistency Like Competitions“
Michalis Dimitrakopoulos, Barista Expert, Consultant, Coffee Trainer, WCE Certified Sensory Judge, WCIGS Champion, WBC Runner-Up Champion, Q Grader (GRE)
This training explores how baristas can move beyond simply following recipes and start building competition-level consistency. It connects competition-style preparation, calibration, and workflow with real café service, helping baristas translate precision and sensory control into better daily performance and guest experience.
Competition area, 0 floor

13:00 – 14:00 Sucafina cupping
Cupping area, 0 floor

14:30 – 15:30 The Coffee Root cupping
Cupping area, 0 floor

14:40 Estonian Latte Art Throwdown semi-final 1
Competition area, 0 floor

14:50 Estonian Latte Art Throwdown semi-final 2
Competition area, 0 floor

15:00 Estonian Latte Art Throwdown 3.-4. place
Competition area, 0 floor

15:25 Estonian Latte Art Throwdown final and awards
Competition area, 0 floor

Sunday, 26.04

10:30 – 14:30 Estonian Cupping Championship 2026
Competition area, 0 floor

10:30 Estonian Cupping Championship – 1. round
Competition area, 0 floor

10:50 – 11:10 „Matcha praktikas: levinud vigadest ühtlase kvaliteedini“ (EST)
Dmitri Zvonkov, Moya Matcha Eesti esindaja
Competition area, 0 floor

11:00 – 15:00 Coffee research – Latvia University of Life Sciences and Technologies
A live coffee research experience exploring how people perceive and evaluate coffee.
Visitors are invited to taste, reflect, and contribute to real scientific research.
0 floor

11:10 Estonian Cupping Championship – 2. round
Competition area, 0 floor

11:30 – 11:50 „Tulevikus joomegi ainult siguri- ja võilillekohvi? Või mis veider “Euroopa Liidu raadamismäärus” mu kohvitassis hulbib?“ (EST)
Vestlevad:Jana Jesmin, Rahvusvahelise Fairtrade organisatsiooni Baltikumi esindaja. Farištamo Eller, EL Life „FairTHRIVE“ projekti assistent ning Päästame Eesti Metsad juhatuse liige. (EST)
Rumalaid küsimusi (enamasti) ei ole. Vastuseid on aga tihti keeruline leida. Tule ja küsi otse, miks põlvest põlve pärandatavat kohvikasvatamise kultuuri on oluline hoida ja kas sina saad päriselt kohvikasvatajaid toetada ning tarneahelates esinevaid riske aidata vähendada. No ja kui me juba kohal oleme, siis selle vaatame ka koos üle, kuidas puudutab Euroopa Liidu raadamise määrus ühiselt nii Eesti röstikodasid kui Aafrika, Aasia ja Ladina-Ameerika kohvifarmereid.
Competition area, 0 floor

11:50 Estonian Cupping Championship – 3. round
Competition area, 0 floor

12:15 – 12:35 Book presentation „The Storyteller’s Guide to the Coffee“ (ENG)
Emanuelis Ryklys, founder of Crooked Nose & Coffee Stories (LTU)
The Storyteller’s Guide to Coffee, a warm and engaging presentation of his book Let There Be Coffee, where complex coffee knowledge is made simple, visual, and accessible to everyone. Blending stories, history, and practical insights, this session invites both newcomers and enthusiasts to discover coffee in a more human, creative, and approachable way.
Competition area, 0 floor

12:35 Estonian Cupping Championship – 4. round
Competition area, 0 floor

13:15 Estonian Cupping Championship – 5. round
Competition area, 0 floor

13:45 – 14:05 „Coffee and Water“ (ENG)
This presentation explains how temperature, pressure, and water composition influence coffee flavor. Participants will learn how extraction parameters and machine profiles shape aroma, balance, and texture, and how better control of brewing variables leads to more consistent, higher-quality cups.
Michalis Dimitrakopoulos, Barista Expert, Consultant, Coffee Trainer, WCE Certified Sensory Judge, WCIGS Champion, WBC Runner-Up Champion, Q Grader (GRE)
Competition area, 0 floor

14:05 Estonian Cupping Championship final and awards
Competition area, 0 floor