Speakers 

Kate Fischer, Ph.D.  Instructor at University of Colorado - Boulder Dr. Kate Fischer considers herself a coffeeologist, though her Ph.D. is in Anthropology and she is currently Faculty in the Honors Program at the University of Colorado-Boulder. Her research focuses on the political economy of coffee, from producers in Central America to industry centers in the global North. Kate has been in coffee since 2005 and has conducted research with coffee producers in Costa Rica, Honduras, El Salvador, and Colombia. She holds a Coffee Quality Institute Processing Level 2 certificate and currently works with smallholders in western Honduras to improve coffee quality in ways that are sustainable and attainable. Most recently she has been a core member of the team developing Sustainability courses for SCA, and has given workshops on economic, social, and environmental sustainability and anthropological approaches to coffee at conferences in the United States and Europe. She received her Ph.D. in Anthropology from the University of Colorado-Boulder and a B.A. in Latin American Studies from Carleton College.

Kate Fischer, Ph.D.
Instructor at University of Colorado - Boulder
Dr. Kate Fischer considers herself a coffeeologist, though her Ph.D. is in Anthropology and she is currently Faculty in the Honors Program at the University of Colorado-Boulder. Her research focuses on the political economy of coffee, from producers in Central America to industry centers in the global North. Kate has been in coffee since 2005 and has conducted research with coffee producers in Costa Rica, Honduras, El Salvador, and Colombia. She holds a Coffee Quality Institute Processing Level 2 certificate and currently works with smallholders in western Honduras to improve coffee quality in ways that are sustainable and attainable. Most recently she has been a core member of the team developing Sustainability courses for SCA, and has given workshops on economic, social, and environmental sustainability and anthropological approaches to coffee at conferences in the United States and Europe. She received her Ph.D. in Anthropology from the University of Colorado-Boulder and a B.A. in Latin American Studies from Carleton College.

Morten Münchow  Trainer, Consultant and Researcher at CoffeeMind Morten has developed training programs for coffee roasters since 2007 when he started teaching coffee roasting at London School of Coffee and lead creator of SCA's roasting certification system since 2013. Morten has conducted coffee research at Department of Food Science in Copenhagen with 5 published scientific papers. As the founder of CoffeeMind the effort to integrate business practices and scientific methodology has grown from a one-man band to a team of coffee lovers who are all passionate educators, consultants and scientists. From the struggles and taking over 10 years of effort to make an exotic company like this take shape, Morten has reflected quite intensely on business startup processes simultaneously from CoffeeMind as well as CoffeeMind’s consultancy project, helping other specialty coffee companies express their passion through a company which makes him a valued consultant and speaker on this subject as well.

Morten Münchow
Trainer, Consultant and Researcher at CoffeeMind
Morten has developed training programs for coffee roasters since 2007 when he started teaching coffee roasting at London School of Coffee and lead creator of SCA's roasting certification system since 2013. Morten has conducted coffee research at Department of Food Science in Copenhagen with 5 published scientific papers. As the founder of CoffeeMind the effort to integrate business practices and scientific methodology has grown from a one-man band to a team of coffee lovers who are all passionate educators, consultants and scientists. From the struggles and taking over 10 years of effort to make an exotic company like this take shape, Morten has reflected quite intensely on business startup processes simultaneously from CoffeeMind as well as CoffeeMind’s consultancy project, helping other specialty coffee companies express their passion through a company which makes him a valued consultant and speaker on this subject as well.

Jean-Xavier Guinard  Professor at University of California, Davis Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. Trained as a food and agricultural engineer in France, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology from UC Davis. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages (including coffee…) and other consumer products. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide. Over the past 12 years, Jean-Xavier has served in various administrative roles for international education at the University of California and for the Robert Mondavi Institute at UC Davis.

Jean-Xavier Guinard
Professor at University of California, Davis
Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. Trained as a food and agricultural engineer in France, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology from UC Davis. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages (including coffee…) and other consumer products. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide. Over the past 12 years, Jean-Xavier has served in various administrative roles for international education at the University of California and for the Robert Mondavi Institute at UC Davis.

Ludovic Maillard  Training Manager at Maison P. Jobin & Cie Ludovic Maillard is 50. He is the Training Manager for Maison P. Jobin, a company of Neumann Kaffee Gruppe, based in Le Havre, Normandy. He has 20 years' experience as a green coffee trader, sourcing coffee for Maison Jobin. Ludovic entered the Board of SCAE in 2011 and joined the Education Committee which he chaired from 2014 to 2017. He is still on the Board of the reunified Association and is now Vice-Chair of the Education Advisory Council.  Ludovic is the leader of the Green Creators group for the Coffee Skills Program and has been an AST since 2013 for Green and Sensory modules. Locally, after 4 years as Education Coordinator for the French SCA Chapter, he is now in charge of membership.

Ludovic Maillard
Training Manager at Maison P. Jobin & Cie
Ludovic Maillard is 50. He is the Training Manager for Maison P. Jobin, a company of Neumann Kaffee Gruppe, based in Le Havre, Normandy. He has 20 years' experience as a green coffee trader, sourcing coffee for Maison Jobin.
Ludovic entered the Board of SCAE in 2011 and joined the Education Committee which he chaired from 2014 to 2017. He is still on the Board of the reunified Association and is now Vice-Chair of the Education Advisory Council.
Ludovic is the leader of the Green Creators group for the Coffee Skills Program and has been an AST since 2013 for Green and Sensory modules.
Locally, after 4 years as Education Coordinator for the French SCA Chapter, he is now in charge of membership.

Tim Sturk  Director of Coffee Operations at Atalian Servest Tim Sturk is Director of Coffee Operations for Servest Food Co, under the umbrella of newly formed Atalian Servest. Tim developed and launched UK Food Service’s first Barista Academy in April 2009 and has since guided over 4,500 budding barista delegates through the Foundation Level Barista course. Tim became an Authorised Trainer for the SCAE (Speciality Coffee Association of Europe) in 2011 and was the 48th recipient of the SCAE (Now SCA) Coffee Diploma in 2012. Tim has been a Head Judge for the UK Barista, Latte Art and Brewing competitions and is also a certified sensory judge for the World Barista Championships. Tim teaches barista, brewing and sensory courses in London, the UK, Europe and Internationally. Tim became a Licensed Q Grader in 2016 and has been the Lead Creator of the SCA Brew Crew for Europe/Asia for the Coffee Diploma System Brewing Module since February of 2016. Tim has received recognition and praise for his training (2016 Catey Award for Training), and industry work (2014 Outstanding Contribution to European Coffee) from Allegra Strategy’s European Symposium on Coffee, Istanbul, Turkey.

Tim Sturk
Director of Coffee Operations at Atalian Servest
Tim Sturk is Director of Coffee Operations for Servest Food Co, under the umbrella of newly formed Atalian Servest. Tim developed and launched UK Food Service’s first Barista Academy in April 2009 and has since guided over 4,500 budding barista delegates through the Foundation Level Barista course. Tim became an Authorised Trainer for the SCAE (Speciality Coffee Association of Europe) in 2011 and was the 48th recipient of the SCAE (Now SCA) Coffee Diploma in 2012. Tim has been a Head Judge for the UK Barista, Latte Art and Brewing competitions and is also a certified sensory judge for the World Barista Championships. Tim teaches barista, brewing and sensory courses in London, the UK, Europe and Internationally. Tim became a Licensed Q Grader in 2016 and has been the Lead Creator of the SCA Brew Crew for Europe/Asia for the Coffee Diploma System Brewing Module since February of 2016. Tim has received recognition and praise for his training (2016 Catey Award for Training), and industry work (2014 Outstanding Contribution to European Coffee) from Allegra Strategy’s European Symposium on Coffee, Istanbul, Turkey.

Dr. Marco Wellinger  Scientific Associate at Zurich University of Applied Sciences (ZHAW) Dr. Marco Wellinger researches coffee with Prof. Yeretzian at ZHAW (Switzerland). His focus is clarifying the dynamics of coffee extraction and new ways to explain and handle water. He is also undertaking sensory analysis and is certified as Q Arabica Grader and an Authorized SCA Trainer in Sensory Skills. Most recently, he co-authored the new SCA Water Quality and Freshness handbook published at the Expo in Seattle.  He originally studied environmental sciences at ETH Zurich with a major in Chemistry and Microbiology. His practical background includes over 12 years of lab experience ranging from molecular fingerprinting to dynamic analysis of elemental and aroma compositions. He also enjoys installing and servicing espresso machines, grinders and may have PID’d his Gaggia Classic when he started out with coffee in 2006.

Dr. Marco Wellinger
Scientific Associate at Zurich University of Applied Sciences (ZHAW)
Dr. Marco Wellinger researches coffee with Prof. Yeretzian at ZHAW (Switzerland). His focus is clarifying the dynamics of coffee extraction and new ways to explain and handle water. He is also undertaking sensory analysis and is certified as Q Arabica Grader and an Authorized SCA Trainer in Sensory Skills. Most recently, he co-authored the new SCA Water Quality and Freshness handbook published at the Expo in Seattle.
He originally studied environmental sciences at ETH Zurich with a major in Chemistry and Microbiology. His practical background includes over 12 years of lab experience ranging from molecular fingerprinting to dynamic analysis of elemental and aroma compositions. He also enjoys installing and servicing espresso machines, grinders and may have PID’d his Gaggia Classic when he started out with coffee in 2006.

Benjamin Townsend  SCA Barista Lead Creator at SCA CSP Barista Lead   Specialty Coffee Association Creators Group Leader 2017- Present Leading a multi-national development team to create and maintain educational content, references and scientific research  Consulting Product and Brand developer  2010-Present Clients include: Rancilio, Lavazza, Carluccios Global, Rapha, Alan Yau Group

Benjamin Townsend
SCA Barista Lead Creator at SCA CSP Barista Lead
Specialty Coffee Association Creators Group Leader
2017- Present
Leading a multi-national development team to create and maintain educational content, references and scientific research

Consulting Product and Brand developer
2010-Present
Clients include: Rancilio, Lavazza, Carluccios Global, Rapha, Alan Yau Group

John Thompson  Founder at Coffee Nexus John Thompson is the founder of Coffee Nexus, a consultancy focusing on value addition and sustainability in the supply chain. He works with a range of clients across the globe primarily on sourcing, sensory and roasting related projects.   He is a Head Judge for the Cup of Excellence and long term advocate of the programme’s pioneering approach to supporting coffee quality and producer recognition. John has worked with the SCA’s CSP since its inception with SCAE heading up the green coffee curriculum development as well as sitting on the sensory and roasting working groups. He is currently a member of the SCA EAC supporting further content and curriculum development.

John Thompson
Founder at Coffee Nexus
John Thompson is the founder of Coffee Nexus, a consultancy focusing on value addition and sustainability in the supply chain. He works with a range of clients across the globe primarily on sourcing, sensory and roasting related projects.

He is a Head Judge for the Cup of Excellence and long term advocate of the programme’s pioneering approach to supporting coffee quality and producer recognition. John has worked with the SCA’s CSP since its inception with SCAE heading up the green coffee curriculum development as well as sitting on the sensory and roasting working groups. He is currently a member of the SCA EAC supporting further content and curriculum development.

Carla Martin  Executive Director of Fine Cacao and Chocolate Institute; Lecturer at Harvard University Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute and a Lecturer in the Department of African and African American Studies at Harvard University. Carla is a social anthropologist whose current research focuses on ethics, quality, and politics in cacao and chocolate and draws on several years of domestic and international ethnographic experience. She lectures widely and has taught extensively in African and African American Studies, critical food studies, social anthropology, and ethnomusicology, and has received numerous awards in recognition of excellence in teaching and research. Find her online at chocolateinstitute.org and @carladmartin.

Carla Martin
Executive Director of Fine Cacao and Chocolate Institute; Lecturer at Harvard University
Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute and a Lecturer in the Department of African and African American Studies at Harvard University. Carla is a social anthropologist whose current research focuses on ethics, quality, and politics in cacao and chocolate and draws on several years of domestic and international ethnographic experience. She lectures widely and has taught extensively in African and African American Studies, critical food studies, social anthropology, and ethnomusicology, and has received numerous awards in recognition of excellence in teaching and research. Find her online at chocolateinstitute.org and @carladmartin.

 
Jennifer Wood  Founder, Creative Director at UK Tea Academy Jennifer Wood was a marketing copywriter for many well known brands before she found her vocation in tea. In 2007 she founded Canton, a premium tea company, based in London dedicated to HoReCa. Though her company provides essential tea training to all partners, she identified the need for a professional, dedicated tea training body with a recognised certification programme - much like SCA. With colleagues well established in the world of tea and coffee training, she founded the UK Tea Academy in 2015 to share the rich culture, ancient history and pure gastronomic pleasure of tea.  She is involved in the cultural events of the UKTA and in developing a network of Licensed Trainers who will take the objectives of the UKTA to the F&B sector, helping to increase the understanding and appreciation of tea, to raise service standards and inspire a new wave of innovation and craft in authentic, hand-produced tea.

Jennifer Wood
Founder, Creative Director at UK Tea Academy
Jennifer Wood was a marketing copywriter for many well known brands before she found her vocation in tea. In 2007 she founded Canton, a premium tea company, based in London dedicated to HoReCa. Though her company provides essential tea training to all partners, she identified the need for a professional, dedicated tea training body with a recognised certification programme - much like SCA. With colleagues well established in the world of tea and coffee training, she founded the UK Tea Academy in 2015 to share the rich culture, ancient history and pure gastronomic pleasure of tea.
She is involved in the cultural events of the UKTA and in developing a network of Licensed Trainers who will take the objectives of the UKTA to the F&B sector, helping to increase the understanding and appreciation of tea, to raise service standards and inspire a new wave of innovation and craft in authentic, hand-produced tea.