As part of the Right Side Coffee team, we've had the privilege of attending numerous editions of the World of Coffee , the flagship event of the Specialty Coffee Association (SCA) . This festival brings together the most passionate people in the world of specialty coffee, from roasters and baristas to producers and enthusiasts. This year's edition in Copenhagen was no exception, offering a unique platform to explore new trends and technologies and strengthen relationships within the industry.
Marcos gave us access to his personal log from those days of the festival, and this is what we found:
Day 1: Departure from Barcelona
On June 26th, I left Barcelona for Copenhagen to attend the World of Coffee. My first mission was to collaborate with the Sibarist team, who had reserved an official tasting space for us on the 27th. Additionally, on the 28th, we would have a special filter coffee event at their booth, alongside Ryan, the second-ever world filter coffee champion.
Day 2: First Day at the Festival
I arrived at the festival early, not knowing exactly how the tasting would turn out. It was the first time we'd used the equipment in this context, and the challenge was to calibrate everything perfectly before the guests arrived. In these situations, where everything is at full speed and equipment is traveling, there are always unforeseen events. The water had a very high PPM level and the temperature was too low, which complicated things a bit. Fortunately, the SCA team and volunteers were very helpful, and the tasting went perfectly.
We organized two tables with 12 coffees each, with around 15 people per table, mainly importers. These events are usually an excellent opportunity to showcase new season coffees to industry stakeholders. The tasting was a success, and many attendees were already familiar with our coffees, having tried them the previous week at our café in Barcelona.
After the tasting, we dismantled everything and began our tour of the festival's three pavilions. There's so much to explore that it's easy to feel overwhelmed, especially after skipping breakfast and drinking too much coffee this morning. I visited the Sibarist team to thank them for the space, which turned out to be a resounding success. People were impressed with our coffees, which made me very happy.
Day 3: Coffees and Discoveries
On June 28th at 11:00 a.m., we served coffee at the Sibarist stand, and I had the opportunity to chat with some interesting people. We learned about a project in Copenhagen where they're planting coffee in greenhouses, experimenting with different varietals, soils, and irrigation systems. It was fascinating to see how innovation continues to expand in the world of specialty coffee.
We also visited the Roasters Village, which featured two sections featuring European and international roasters. It was a great opportunity to learn about the latest trends and innovations without having to travel far. Three trends stood out: the rise of the robusta variety, the growing interest in decaf coffee, and co-fermentation.
Day 4: Last Day of the Festival
On the last day of the festival, I prepared to pack up all the collected samples and get organized before returning to the event. I returned to the festival to say goodbye to the Sibarist crew, thank them for inviting us, and continue visiting other roasters. We exchanged the last samples, which is a common practice at these events, almost like trading trading cards.
One of the most important purchases I made was a refractometer and a colorimeter, essential tools that will help us achieve even greater consistency in our cups of coffee. I also attended several courses on the new SCA cupping standardization, which is essential to keeping us up to date with best practices.
The roasting competition had ended, so I asked my friend to pick me up from the hotel with the disassembled bike. We headed off to eat more hot dogs, since hot dogs are as iconic in Denmark as paella is in Spain.
See you next time!
The World of Coffee in Copenhagen was an enriching and eye-opening experience. From the tastings and events at the Sibarist booth to roaster visits and discovering new trends, every moment was an opportunity to learn and connect with other coffee enthusiasts. This festival not only allowed us to showcase our coffees and strengthen relationships, but also to explore innovations and trends that are shaping the future of specialty coffee.
We're returning to Barcelona with new ideas, tools, and a renewed enthusiasm to continue offering the best coffee to our customers. We're eager to apply what we've learned and continue our mission of elevating the quality and culture of coffee in every cup we serve.
See you at the next World of Coffee!