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For Coffee Community

Professional event for the coffee industry! Only the best speakers, relevant topics and new approaches that can take your coffee business to a new level. 

The main goal of For Coffee Community is to be useful to the market! 

Our main motto: Innovation never ends!

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Speakers*:

Katharina Gerash

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Elina Boiko

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Mamos Mamakis​

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Grigoris Mauntanos

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Mykhailo Lesniak

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Arkadii Lesniak

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Olha Miroshnychenko

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Mykhailo Zimin

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Khrystyna Radchuk

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Oleksandr Marchuk

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Mariia Hryshchuk

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Oliver Zander

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Vlad Dudar

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Christian Klatt

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Віктор Шраменко

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Nan Liu

Zhijun Peng

*Доповнюється

Programm*:

September 25

11:30

Oliver Zander

Profile of water treatment in HoReCa segment

12:30

Katharina Gerash

FLAVOR

13:30

Mykhailo Zimin

Why should one set strategic tasks in HoReCa?

14:30

Elina Boiko

Chocolate: to drink or to bite?

15:30

Mamos Mamakis

Coffee & Alcohol. What works and how

16:30

Vlad Dudar

Nitro revolution! Cocktail of new impressions, interesting taste and modern technologies!

September 26

10:30

Khrystyna Radchuk

Quality control at the production site (incoming raw materials, ready products). Combining coffee to make blends.

11:30

Катаріна Геращ

Blending. The art of creating coffee blends

12:30

Mariia Hryshchuk

Factors that influence sensory perception of a drink. Correlation between composition of water and espresso profile

16:30

Mykhailo and Arkadii Lesniak

Export in 3 months: from a strategy to the first sales

September 27

10:30

Olena Yaremchuk

Protection of trademarks in Ukraine. International practices

12:30

Oleksandr Marchuk

DREAM-TEAM: How to select a team for long-term perspective

15:30

Olha Miroshnychenko

Change of taste properties of coffee beans on different stages of roasting

*Доповнюється

Cupping*:

September 25

10:00

Реєстрація

11:00 - 12:00

Сoffee Lab

12:00 - 13:00

Gemini Roastery

14:00 - 15:00

Black by Nuare

15:00 - 16:00

Coffeeton

16:00 - 17:00

!Fest

September 26

11:00 - 12:00

Fair Finch

12:00 - 13:00

The Underdog

13:00 - 18:00

IKAVA roast Battle

September 27

10:00 - 11:00

CoffeeDoor

11:00 - 12:00

Isla

12:00 - 13:00

Foundations Coffee Roastery

13:00 - 14:00

Висока кава

15:00 - 16:00

Світ кави

*Доповнюється

Katharina Gerasch

Купажирования. Искусство создания кофейных блендов

Katharina Gerash, Independent International Consultant, Q- Arabica Grader14 years experience in coffee industry, both in green and roasted coffee segments
2.5 years working as an independent international consultant and teacher on the quality of green grain, sensorics, blending, roasting and classification of green coffee
Before becoming an independent consultant, Katharina worked as a quality control in large green grain traders.
First Q- Arabica Grader in Germany (since 2009)
Twice German champion captesting

Elina Boiko

“Шоколад — гризти або пити?”

Смакові особливості какао, як напою …. Всі, абсолютно всі критерії оцінювання смаку кавових напоїв застосовуються до оцінювання какао!
Різноманітність сортів какао-бобів така як і кавових зерен, обсмаження, очищення, купажі з різних сортів …, вплив напою на організм і емоції людини …. і як варіації – смакові додатки до какао-напоїв: солона карамель, карамелізований банан, горіхові пасти ….

Elina Boiko, Technologist-chocolatier of chocolate brand El.f, owner of Chocolate El.f confectionery and chocolate store
Prize winner of the Ukrainian Championship in Confectionery Art 2019
Finalist of the Gelato World Cup 2018 – Ice Cream Championship. Silver prize winner of the International Culinary Festival “Best Cook Fest-2015” in the art class “Chocolate sculpture”, participant of the first Ukrainian Confectionery Championship “Biscotti Chef Confectioner 2015”, participant of the Polish dessert festival “Expo Sweet 2016”
Studied and had traineeship in Switzerland and France under the guidance of the world-renowned chef-chocolatier Jean-Pascal Sérignat and chocolatier-confectioner Emmanuel Hamon
Studied in Milan (Italy) from Filipo Novelli, the world champion in ice cream making, and Ciro Fraddanno, ice cream chef
Author of three books in confectionery art and co-author of the book “Biscotti and Chefs”

Manos Mamakis

“Coffee & Alcohol. What works and how”

Barista at the legendary The Underdog
The winner of World Coffee in Good Spirits Championship (runner up in 2017 and 2018)
Hellenic Coffee In Good Spirits Champion in 2017/18/19

Grigoris Mauntanos

Will hold cupping of The Underdog roasted coffee

Barista at the legendary The Underdog

Mykhailo Lesniak

Export in 3 months: from a strategy to the first sales

  1. Диагностика вашего международного проекта
  2. Как найти растущие рынки по вашей категории
  3. Строительство онлайн и оффлайн международных продаж
  4. Ошибки при запуске международного проекта

Founder of OUTVED
More than 15 years in the international trade
Over 100 realized projects
2 published books, 14 author trainings
Experience in managing foreign economic activity with the total of USD 20M per month
Regular speaker at Ukrainian exporters club, Ukrainian Chamber of Commerce and Industry, CUTIS, EPO and other events on international trade, Consultant at EBRD
Author of technology “Export in 3 months”
252 partners worldwide
Is responsible for organization of foreign economic activity and international trade, provides support in strategic questions of international business development at OUTVED

Arkadii Lesniak

Partner at OUTVED
Expert in sales, practitioner
Establishment and launch of sales departments at domestic and foreign markets (for example, with GoodWine company he has ensured a yearly systematic growth by 100% for 6.5 years)
Effective sales of products which are not easy to sell: production lines, equipment, transport, granite blocks, elite alcohol
Systematization of current sales department

Mykhailo Zimin

Why should one set strategic tasks in HoReCa?

  • What are strategic tasks?
  • What is the difference between operating and strategic tasks?
  • What is a strategy session and what are its formats?
  • Importance of holding of strategy sessions for HoReCa
  • How to hold a strategy session so that one achieves maximum result in HoReCa?
  • How to ensure fulfilment of 100% of all strategic tasks?

Mykhailo Zimin is an operating officer of the international company “Business-Constructor”.

His professional career started after the university at the position of cable system engineer, and in 5 years he started managing work operations of a company with over 100 employees. He started work at “Business-Constructor” at the position of project manager, and in 5 months became department director.

For the time of his work in the company, he tripled turnover of the company and launched more than 15 new international projects. Successfully established systematic interaction between two offices: in Kazakhstan and Ukraine. He has implemented flexible methods of company management and organized the rhythm of strategic planning. He has made “Business-Constructor” a market leader by the number of studying clients and increased the team’s labor productivity by 60%.

Khrystyna Radchuk

Quality control at the production site (incoming raw materials, ready products). Combining coffee to make blends.

The key to profitability of a producer lies in his ability to implement and control systems of quality management of a ready product.

Ability to create conditions for green coffee beans quality control, as well as production of high-quality roasted coffee which maintains quality from one batch to another is an obligatory component of coffee market nowadays.

Has been working in coffee business since 2011;
Chief technologist and Production manager at “UKRCOFFEE”;
Coffee roasting champion of Ukraine in 2018;
Has over 10 year work experience in food industry;
7 years of work experience with roasters (from samples to industrial);
Education:  Odessa National Academy of Food Technologies (major: engineer-technologist of food production), SCA Roasting Intermediate, Foundation;
Certificates of Fortius Quality Group on technical regulation and HACCP (Hazard Analysis and Critical Control Points) management systems.

OleksandrMarchuk

DREAM-TEAM: How to select a team for long-term perspective

  1. small and medium business companies’ lifespan
  2. concept of “a stool” as the only way to stable development of a company
  3. algorithm of selecting “star” workers

Oleksandr Marchuk has made a career in international companies from sales representative to general director and has been a head of departments with over 500 employees.

He is the founder of the company which imports green coffee, roasts and sells coffee beans, manages a network of cafés and restaurants.

Mariia Hryshchuk

Profile of water treatment in HoReCa segment. Factors that influence sensory perception of a drink. Correlation between composition of water and espresso profile.

  • National judge of Coffee in Good Spirits 2018.
  • Ukraine’s Champion of Cezve/Ibrik Championship 2019.
  • 8 years of work experience in the industry.
  • Director of Coffee Experience Bar – Plagiat since 2017.
  • Owner of the coffee shop The Theatre.
  • Managing partner of Damn Good Coffee.

Oliver Zander

Profile of water treatment in HoReCa segment

  1. Influence of water on equipment and organoleptic properties of a final product.
  2. Peculiarities of source water in Ukraine, solutions.
  3. Important requirements in conditions of both big restaurants, and small cafes/coffee points of small-size segment.

He has been working in the sphere of water treatment in HoReCa since 1999 having started as a technical specialist to become regional director. Participated in product development together with equipment producers in Europe. He was a head of water treatment technical department in Germany; developed and launched the systems of such world-famous brands as WMF, FRANKE, WIESHEU, DEBAG, MAIKO, ASTORIA.

Vlad Dudar

Nitro revolution! Cocktail of new impressions, interesting taste and modern technologies!

What is iSi Nitro? Fantasize, invent and experiment! A cup of nitro coffee, please! Shake, but not mix! Maybe, tea?

7 years of work experience with coffee and 3 years of the one with alcohol. 2019 Ukrainian Cold Brew Champion, 2019 Ukrainian Vice-Champion in “Coffee-alcohol”, owner of “Transit 33/34” café.

Christian Klatt

Christian has been working in the sphere of specialty coffee since 2004. Started as a barista in Berlin (Double Eye), then worked as a manger on manufacture of German coffee grinders and has become a world-famous specialist in the sphere. Since 2017 he has been controlling the quality of green beans of one of the largest traders – List & Beisler.  

Arabica Q-grader.

Authorized SCA Trainer.

He holds sensor trainings in the educational center of coffee List & Beisler in Berlin.

Віктор Шраменко

Кава і гастрономія: чому смачна кава - це тренд хорошого тону в ресторані. Основи кавового пейрінгу

Засновник Black

Михайло Зімін

Зачем ставить стратегические задачи в horeca?

  1. что такое стратегические задачи?
  2. в чем отличие между операционными и стратегическими задачами?
  3. что такое стратегическая сессия и её форматы
  4. актуальность проведения стратегических сессий для horeca
  5. как провести стратегическую сессию, чтобы получить максимальный результат в horeca?
  6. как достигать 100% выполнения всех стратегических задач?

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