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
