Discovering the World of Specialty Coffee!

The world of specialty coffee came together in a unique celebration of knowledge, experience, and passion for coffee! SCA champions, top trainers, coffee experts, and baristas shared their stories, techniques, and love for coffee through panels, presentations, workshops, and mentoring sessions.

From the international achievements of Greek champions to the flavorful journeys of coffee around the globe, the program offered a comprehensive experience for both professionals and coffee enthusiasts. We explored why specialty coffee matters, how the country of origin influences flavor profiles, and which coffee is the right choice for every moment of the day.

With interactive workshops like “DIY Freddo Espresso” and viral recipes from the world of coffee culture, the event was open to everyone—from home baristas to industry professionals. A special focus was also placed on mentoring by women for women, aiming to empower their presence in the coffee sector.

Viral Coffees – Cloud coffee, Dubai coffee, Dalgona and more trending drinks with detailed recipes and tips. 

A unique coffee seminar featuring the trendiest coffee drinks currently dominating Instagram and TikTok was presented by the brilliant Konstantinos Iatridis, Beverages Developer at MONIN, SKY SPIRITS COMPANY. Konstantinos shared recipes, tips, and clever secrets for crafting a series of impressive viral beverages that steal the show. 

Since this trend was born at home, he encouraged the audience to experiment with their own recipes and share them on social media, contributing their own signature creations to the hottest movement of the moment. Specifically, he showcased variations of: 

• Dalgona – the creamy, distinctive coffee that visually resembles an inverted freddo cappuccino
• Cloud coffee – which flooded TikTok and Instagram in 2025
• Espresso lemonade – a very unique and ultra-refreshing drink
• Dubai chocolate – a dazzling, luxurious beverage inspired by the Dubai chocolate craze

All recipes will be featured in detail in an upcoming issue of Snack&Coffee magazine. 

Challenges of the Coffee Industry Today 

Top executives from Greece’s coffee industry gathered on the COFFEE MATTERS stage for a riveting discussion on the modern challenges facing the coffee sector. Speakers included Panagiotis Haskos (HASKOS Ltd.), Giannis Papadopoulos (CEO of iRm Coffee Roasting Machines), and Panagiotis Matziounis (Owner of Roasters Kollektiva), with the conversation moderated by Eleni Manika, Editor-in-Chief of Snack&Coffee magazine. 

All agreed that the current crisis centers around the unprecedented volatility in raw material prices—especially green coffee, which has reached record highs. 

According to the speakers, this cost fluctuation stems from climate change and increased consumption in emerging markets. The result is a widespread sense of uncertainty affecting the entire market, creating a series of problems for businesses and the supply chain, with liquidity being the most pressing issue. 

They also highlighted the shift in coffee consumption from cafés to home brewing, and unanimously called for the abolition of the special consumption tax, which further burdens the industry. 

Proposed solutions included a focus on innovation, a commitment to high quality, and investments in education and optimal utilization of green coffee. 

Coffee Origins Insider: Why Does Coffee Taste Different Depending on the Country of Origin? 

Author and seasoned traveler Panagiotis Nikas, Head of Education at Barista Academy and Development Manager at Coffeexpert, “mapped” the flavor of coffee in a captivating presentation. 

He took the audience on a journey through Costa Rica, Ethiopia, and Brazil, exploring the unique cultivation methods of each country and how they shape the final product. 

• In Ethiopia, the birthplace of coffee, cultivation traditionally takes place in home gardens by small producers, resulting in a highly distinctive, complex product.
• Costa Rica, a small country with hillside plantations, produces coffee with rich body, unique characteristics, and pleasant acidity. Leading trends include the cultivation of 100–200 new varieties annually and investments in microlot farming.
• Brazil, the world’s largest coffee producer, grows millions of coffee trees across vast areas, making its product highly commercial. However, there’s another side: growers investing in research and innovation, experimenting with organic farming and new varieties.

Beyond Washed: Innovation in Colombian Coffees 

Colombian coffee all the way! Lina Maria Granados, Green Coffee Merchant at Racafe, presented both the traditional cultivation methods and the modern processing techniques of Colombian coffee, in a country rapidly evolving through innovation. 

She highlighted the unique soil and climate conditions that favor the growth of Arabica—the only variety cultivated in Colombia—which contribute to the coffee’s distinct characteristics. 

Starting from the traditional washed method, Colombia has now embraced various fermentation and processing styles, including: 

• Traditional aerobic
• Anaerobic
• Carbonic maceration
• Lactic
• Inoculated controlled fermentation

The second day of the Coffee Matters seminars and events kicked off with the session “A New Era for Segafredo Zanetti.” Mr. Panagiotis Haskos, Founding CEO of Haskos Ltd, spoke about the acquisition and future development of the Segafredo Zanetti brand in Greece. Mr. Alberto Maguolo, Commercial Director of Segafredo Zanetti, praised the collaboration between the two companies in the Greek coffee market. 

From Coffee Lover to Coffee Champion! 

Home barista Mr. Serafim Zoukas, the top Cup Taster of 2025, shared his journey in cup tasting and offered tips to aspiring coffee enthusiasts aiming to follow in his footsteps. A delightful surprise for attendees was his giveaway of personal equipment to a homebrewer, helping them take their first steps in coffee competitions. 

The Importance of SCA Certification 

In the following panel discussion, Ms. Penny Skordaki, QC Analyst – Sourcing Specialist at EL CAFE SA, emphasized the crucial role of SCA seminars in professional barista training. Mr. Nikos Kanakaris, Barista Trainer & Quality Control Manager at Cafeistas & Coffee Republic, highlighted the importance of practical application in coffee shops—such as creating quality products and effective customer communication. Mr. Freddy Mayer Pastras, Director of Area 51 Coffee Roasters & Specialty Coffee Department Director at KAFEA TERRA, stressed that a knowledgeable barista can meet consumer expectations. 

*The panel was moderated by Mr. George Makropoulos, Coffee Capability Manager at Nestlé Professional. 

The Caffeine Puzzle 

Mr. Fotis Lefas, co-founder of Coffee Lovers and AST, decoded the factors affecting caffeine content in our favorite beverages, such as roast level and coffee-to-water ratio. He also explained how sugar content, chlorogenic acids, and trigonelline influence the flavor profile of coffee. 

Mentoring by Women for Women 

Next, the women of IWCA Greece reflected on the organization’s rich activity within just one year of its founding and discussed current and future initiatives. Ms. Sarah Charles, Editor of Coffee Intelligence & Sustainable Value Chains Communications Consultant, presented findings from the research “The Role of Women in the Greek Coffee Market,” noting that a large percentage of women are in low-paying positions and one in two has experienced gender discrimination.  

Ms. Artemis Gavriilidou, owner of ARTEMIS MIXER and creator of the Coffee Stain podcast, introduced the innovative mentoring program Coffee Pairs, aimed at women already in or aspiring to enter the coffee industry. Finally, Ms. Dimitra Kontrafouri, Marketing Consultant, officially announced the launch of the Empowerment and Education Academy for Women in Coffee, symbolically named Blosom, for all women who wish to “blossom” in the coffee sector. 

Alternative Milks in the Spotlight 

The day concluded with a discussion on alternative milks, their product options, and the opportunities they offer to coffee professionals. Sharing their insights were Ms. Angeliki Petrou, CEO – Quality & R&D Department at PETROU NUTS SA, Mr. Navid Lohrasb, Barista Market Developer Manager EMEA AB – Oatly, and Mr. Francesco Epifano, Commercial Director at Califia Farms. Innovation, ease of professional use, recipe flexibility, and health benefits were the key advantages they all emphasized. 

*The panel was moderated by Ms. Eleni Manika, Editor-in-Chief of Snack & Coffee magazine. 

A celebration of knowledge, experience, and love for coffee! The first day of Coffee Matters workshops overflowed with people and caffeine-charged energy at Innovathens, as part of the 10th ATHENS COFFEE FESTIVAL. 

Coffee in the Service of Sustainable Beauty 

The seminar series kicked off with a pioneering concept: using coffee waste to create eco-friendly beauty products. Mr. Marios Vlachogiannis, founder and CEO of Auraskin, along with chemical engineer Ms. Eva Paspala, explained to the large audience how to make homemade cosmetics from coffee grounds. They discussed the “second life” coffee can have, its benefits for the skin, and the broader, timely philosophy of sustainable beauty. 

A highlight of the seminar was when the venue transformed into a beauty lab, with visitors donning caps and gloves to create their own coffee-based beauty recipes (scrubs stood out), which they took home as a gift from the Athens Coffee Festival and Auraskin. 

Manual for Aspiring Coffee Shop Owners 

With years of international experience as a barista, coffee shop owner, and business consultant, Mr. Stefanos Domatiotis, Co-founder of Create and Coffee Business Consultant, presented the key pillars to consider before launching a coffee business. 

“The owner must see what the customer sees and what the team sees—beyond their own perceptions,” he explained, emphasizing that the common belief that “perfect equipment and ingredients guarantee success” is flawed. 

He also spoke about customer experience, which now surpasses traditional customer service, and stressed that the future of coffee shops lies in low sugar, recycled taste, multi-sensory experiences, and a balanced blend of hyper-automation with well-trained, welcoming staff. 

Matcha Tea Joins the Game! 

The matcha tea market is booming, with global production struggling to meet demand, as explained by renowned speaker Ms. Olivia Maxwell, International Commercial Manager at Perfect Ted. 

“Matcha tea, like all green teas, contains caffeine, but offers slower absorption and gentler effects, making it a preferred coffee alternative—especially in the afternoon,” she noted. 

This shift, now a global trend, is prompting countries like China and India to invest in cultivating this variety, beyond Japan, the flagship producer. 

At the end of her talk, Ms. Maxwell created two refreshing recipes (tea lemonade and tea latte), which the audience tasted and praised enthusiastically. 

Interrogating the Champions! 

What sacrifices must one make to become a coffee champion? How many hours of daily training are needed to compete? How does one balance work and competition? What lessons come from international events? 

These and more questions were answered by the Champions’ Panel, featuring top Greek and global champions and moderated by Ms. Eleni Manika, editor-in-chief of Snack&Coffee magazine. 

Mr. Angelos Kotsifakis (Cezve/Ibrik Champion), Ms. Penny Chalkiadaki (Barista Championship), Mr. George Papantoniou (Brewers Cup), Mr. Christos Klouvatos (Coffee in Good Spirits), Mr. Haris Yfantis (Latte Art), Mr. Argyris Fakos (Coffee Roasting), and Mr. Orestis Sfyris (Cup Tasters)—all champions in 2025—shared their passion, experience, and competitive spirit. 

A common theme in their talks: every competition leaves you richer, whether you win or lose, as these challenges forge the character and skills of professionals. 

DIY Freddo Espresso – How to Make It at Home! 

Who better to present this topic than Mr. Panagiotis Nikas, Head of Training at Barista Academy and Development Manager at Coffeexpert? 

Leading this lively, hands-on workshop, the “coffee legend” explained in detail the secrets of making a proper freddo espresso, covering the right home or semi-professional/professional equipment, precise measurements, ice ratios, stirring time, ingredient order, and more. 

He provided a complete, tested, and timeless freddo espresso manual. 

The workshop concluded with attendees making their own coffee live, guided by Mr. Nikas and Mr. Vangelis Petrou, Quality Control Director at Kawacom. 

Coffee Cocktails Without Alcohol! 

Unforgettable coffee-based cocktails with tropical fruits, tonic, syrups, soda, mint, lychee—a symphony of textures and aromas—were created live by Mr. Dimitris Vythoulkas, Coffee Expert & Capabilities Manager at Lavazza Greece, and Mr. George Nikolopoulos, winner of the Barista Challenge 2025 by Lavazza. 

With original combinations and Lavazza’s premium blends, the two experts wowed the audience with three stunning cocktail versions. 

Next surprise? Three coffee lovers from the audience opened mystery boxes and improvised their own signature coffee cocktails. 

Haris Tiptiris from Crete (hospitality worker), Iro Margioli from Athens (IT specialist), and Ioanna Varchalama from Athens (lawyer) impressed with their creativity, speed, and passion, winning a premium “Coffee Cocktails” seminar by Mr. Vythoulkas at Lavazza’s central Training Center. 

A spectacular premiere—an unforgettable first day for Coffee Matters!