Classes + Panels

We have an outstanding lineup of classes and panels discussions lead by world-class coffee educators at Camp Coffee Shop. Each day has multiple classes running concurrently which campers can choose between to attend. Additionally several camp-wide panels are also on the agenda. You can read about all of the classes and panels at Camp below.

Classes

Is Roasting Right for You: Pivoting From a Café Buying Wholesale to Roasting Your Own Coffee, with Marcus Young
Aug. 11:  9-10:40

For coffee retailers, the appeal of roasting coffee is palpable. You expand your brand, you take greater control of your coffee quality, and seeing green coffee priced at $4 - $7 dollars per pound is financially appealing. The reality though is far more complex. In this class you’ll learn the complexities of green coffee buying, basic roasting equipment requirements, permitting a roasting facility, and review the final cost per pound when you’re roasting your own coffee. 

Defect Reality, with Neil Oney
Aug. 11:  9-10:40 a.m.

How much should the defect allowance actually be? The SCA says no more than five secondary defects in a 350g sample, but in reality, achieving that is difficult and expensive, and doesn’t add any value to the farmer, as it is generally handled at the mill. Participants will cup five samples prepared at different defect allowances between five and 50 defects per 350g sample, along with how to approximate the additional cost to achieve those preparations.

The Sensation Station, with Jess Steffy
Aug. 11:  9-10:40 a.m.

This class includes a variety of palate exercises designed to expand your vocabulary and confidence in describing your experience. Tasting and discussing with others is a fantastic way to broaden your sensory lexicon and increase your appreciation of every sip, sniff, and bite you take—forever! Dialing in, quality control, and product development are all much easier when you’re able to accurately communicate your findings.

Financial Decisions That Make or Break a Café, with Charles Jack
Aug. 11:  10:50-11:35 a.m.

Every decision in a café—from hiring a new employee to purchasing equipment, raising prices, signing a lease, or opening a second location—has financial consequences. The most successful business owners aren’t necessarily accountants; they’re leaders who understand how to evaluate opportunities, manage risk, and make informed decisions that support long-term sustainability. In this session, Cat & Cloud co-founder Charles Jack will share practical frameworks for approaching the financial side of business ownership, including how to assess investments, prioritize competing needs, control costs without compromising quality, and determine when growth opportunities are truly worth pursuing. Through real-world examples and lessons learned from building and growing a successful coffee company, attendees will gain a clearer understanding of how everyday decisions shape their business’s financial health and how to make choices that support both profitability and long-term success.

Business Partners, Life Partners, with Julia Mayer + Todd Stewart
Aug. 11:  10:50-11:35 a.m.

Choosing a business partner can shape the future of your company—for better or worse. Drawing on their experience building Dune Coffee Roasters together, Todd Stewart and Julia Mayer will discuss how to evaluate potential partners, divide responsibilities, navigate conflict, and balance business with personal relationships. Learn the key agreements, structures, and safeguards every partnership should have in place, and how to prepare for challenges before they arise.

Building Blocks of Onboarding, with Dylan Siemens
Aug. 12:  10:50-11:35 a.m.

Great cafe experiences are created by great teams, and great teams are built through effective training. In this session with Cafe Imports’ Head of Education Dylan Siemens, you’ll explore how to build a curriculum and training system that maximizes consistency, confidence, and retention across your team for a more successful business.

Career Paths in Coffee Beyond Ownership, with Jenna Gotthelf
Aug. 11:  10:50-11:35 a.m.

Owning a coffee shop is just one of many rewarding careers in the coffee industry. From roasting, green coffee buying, equipment sales, education, consulting, and quality control to marketing, events, and nonprofit work, coffee offers a wide range of professional opportunities. In this session, we’ll explore the many paths available, the skills and experience needed to pursue them, and how to build a fulfilling long-term career in coffee. Whether you’re just entering the industry or considering your next move, this class will broaden your perspective on what’s possible beyond café ownership.

The Language of Coffee Quality: How Great Coffee Is Evaluated from Farm to Café, with Seidy Selivanow
Aug. 11:  11:45 a.m.-12:30 p.m.

What makes a coffee "good"—and who gets to decide? From producers and importers to roasters, baristas, and consumers, every part of the coffee supply chain relies on a shared language to evaluate and discuss quality. In this session, Kafiex Coffee owner and top-ranked U.S. barista competitor Seidy Selivanow will explore how coffee professionals assess flavor, communicate sensory experiences, and make quality decisions that influence everything from sourcing and roasting to menu offerings and customer education. Participants will gain a deeper understanding of cupping, tasting terminology, quality standards, and the factors that shape a coffee’s character long before it reaches the café. Seidy will also discuss how developing a stronger sensory vocabulary can improve purchasing decisions, customer interactions, and overall confidence as a coffee professional. Whether you’re a barista, roaster, buyer, café owner, or simply passionate about coffee, this class will help you better understand the language that connects the entire coffee value chain.

Building a Café People Love to Work In, with Jared Truby
Aug. 11:  11:45 a.m.-12:30 p.m.

Great cafés are built by great people—and great people stay where they feel valued, supported, and inspired to grow. In this session, Cat & Cloud co-founder Jared Truby will share lessons from building a company known not only for exceptional coffee and hospitality, but also for its strong team culture. Learn practical strategies to attract and retain talented employees, create opportunities for growth, foster engagement, and develop leaders from within. Jared will explore how communication, training, accountability, and shared values contribute to a workplace where people are excited to show up every day. Whether you’re leading a small team or a growing company, this class will provide actionable ideas for building a café culture that benefits both your employees and your business.

Funding Your Coffee Business, with Akshat Khandelwal
Aug. 11:  11:45 a.m.-12:30 p.m.

Most coffee shop owners face funding decisions, whether to take a loan, bring on an investor, lean on savings, or wait, with very little guidance. In this session, Coffee Futures Fund founder Akshat Khandelwal walks through how to think clearly about those decisions: what each kind of funding actually costs you, what investors look for, and how to tell when raising money is the right move and when it isn’t. Whether you’re opening your first café or weighing a second location, you’ll leave with a practical way to choose the funding that fits your business. 

The Art and Business of Signature Drinks, with Anna Gutierrez
Aug. 11:  11:45 a.m.-12:30 p.m.

Signature beverages can help define your café, delight customers, and drive profitability. In this session, Anna Gutierrez of Barista 22 will share her decades of recipe development and her approach to crafting memorable seasonal and specialty drinks, from identifying flavor trends and incorporating seasonality to using syrups, sauces, and drink mixes effectively. Learn how to create beverages that stand out from the competition, encourage repeat visits, and command premium pricing. Whether you’re refreshing your menu or building a seasonal beverage program from scratch, this class will provide practical tools for creating drinks that customers love, and that strengthen your bottom line.

Leading with Hospitality, with Andrea Allen
Aug. 11:  1:30-2:15 p.m.

The best leaders make people feel seen. In this session, we’ll explore how hospitality can become a leadership philosophy—one that strengthens teams, builds loyalty, and creates meaningful experiences for both employees and guests. Whether you’re leading one person or an entire café, you’ll learn how to cultivate a culture people want to be part of.

Coffee Culture from Onboarding to Exit Interview, with Devorah Freudiger
Aug. 11:  1:30-2:15 p.m.

Expertly prepared drinks are only the beginning of what cafe customers seek. What keeps them coming back to your cafe is the feeling that every employee is cared for and wants to be there. Building in the "why" behind what you do is key to employee retention and satisfaction. This class covers how the B-Corp business model can inspire employees at every level of your company. Transparency and storytelling infuse purpose and can become pillars of your training program. 

Coffee Is the Product. Math Is the Business, with Trevor Corlett
Aug. 11:  1:30-2:15 p.m.

Coffee is why people walk in. The math is why you’re still open in three years. Plenty of beautiful cafés with a line out the door quietly go under because the numbers underneath never worked—and the owner didn’t find out until it was too late to fix. This session is about the handful of figures that actually move the needle: your prime cost, margins, labor as a percentage of sales, cost of goods, and how pricing ties it all together. More important than knowing the metrics is reading them often enough to act—catching a soft month while you can still do something about it, and knowing which lever to pull when you do. Running multiple cafés, these are the numbers I watch every week; they tell me exactly where to push. Whether you own, manage, or are still dreaming about your first shop, you’ll leave fluent in the financial side of the business—and a lot less afraid of it.

The Owner’s Role: Working on the Business, Not Just in It, with Charles Jack
Aug. 11:  1:30-2:15 p.m.

Many café owners start their businesses because they love coffee, hospitality, and serving customers. But as a company grows, the owner’s role must evolve beyond day-to-day operations. In this session, Cat & Cloud co-founder Charles Jack will explore the transition from operator to leader, sharing strategies for stepping back from constant firefighting and focusing on the systems, people, and decisions that drive long-term success. Learn how to delegate effectively, develop leaders within your organization, prioritize high-impact work, and create a business that can thrive without your involvement in every detail. Whether you’re opening your first café or managing a growing company, this class will help you shift from working in the business to building the business.

Build a Café That Doesn’t Need You, with Trevor Corlett
Aug. 11:  3:40-4:25 p.m.

It’s a Tuesday in July and you’re nowhere near the shop—beach, kid’s game, dead asleep—and your café is open, slammed, and running clean without you. That’s not luck; it’s infrastructure, built on purpose. This session is about the unglamorous structure that makes it possible: the operations manuals, SOPs, scheduling, and manager development that hold consistency whether or not you’re on the floor. I’ll break down the system I actually run at Madcap—a mashup of EOS (right people in the right seats, documented core processes, quarterly priorities, a real meeting rhythm) and Make Big Happen (getting honest about what you want, what it’ll take, what could get in the way, and how you’ll execute). Whether you’re chasing a vacation, a second location, or just one week without putting out fires, you’ll leave with a framework that builds it. Get it right, and you own a company; skip it, and you’ve just built yourself a job that happens to sell coffee.

Bar Design and Workflow Efficiency, with Selina Viguera
Aug. 11:  3:40-4:25 p.m.

A thoughtfully designed bar can transform the speed, consistency, and hospitality of a café. In this hands-on session, longtime Blue Bottle café leader Selina Viguera will share the principles behind creating efficient workflows that help baristas work smarter—not harder—during both rushes and slower service periods. Drawing from years of experience leading one of Blue Bottle’s flagship cafés, Selina will explore bar layout, station organization, movement patterns, communication, and team coordination. Attendees will learn practical strategies for reducing bottlenecks, improving drink quality and speed, and creating a more seamless experience for both staff and guests. Whether you’re opening a new café, redesigning an existing space, or simply looking to optimize your current setup, this class will provide actionable insights you can put to work immediately.

How to Market a Coffee Shop Without Spending a Fortune, with Ian Williams
Aug. 11:  3:40-4:25 p.m.

Building a successful coffee shop brand isn’t about having the biggest marketing budget; it’s about creating something people want to talk about. In this session, Deadstock Coffee founder Ian Williams will share how he transformed a unique vision into one of the most recognizable coffee brands in the country. Learn how to leverage your passions, build authentic community connections, create memorable customer experiences, and develop partnerships that amplify your reach without draining your budget. Ian will discuss the role of events, storytelling, local collaborations, and brand identity in creating loyal customers and generating word-of-mouth buzz. Whether you’re starting from scratch or looking to strengthen your café’s presence, this class will provide practical ideas to help you stand out in your market and build a community around your business.

Training for Trainers, with Dylan Siemens
Aug. 11:  3:40-4:25 p.m.

Great trainers are knowledgeable, but more importantly, they’re passionate about teaching. In this session, Cafe Imports’ Head of Education Dylan Siemens will share the principles and practices that help trainers develop as teachers. Learn how people learn, how to structure engaging and effective training experiences, and how to adapt your approach to different learning styles and experience levels. Whether you’re onboarding new hires, developing managers, or building a culture of continuous learning, this class will provide practical tools for becoming a more confident, impactful educator and mentor.

Playing the Long Game in Coffee: How to Reinvent, Pivot, and Never Stop Learning, with Trish Rothgeb
Aug. 12:  9:00-9:45 a.m.

Few people have witnessed the evolution of specialty coffee as closely as Trish Rothgeb. A pioneering coffee professional, the first US woman certified as a CQI Q Grader, founder of Wrecking Ball Coffee Roasters, and the person who coined the term “Third Wave Coffee,” Trish has spent four decades helping shape the industry we know today. In this session, Trish will reflect on how to survive the unexpected, navigate major shifts, and follow trends (or not!). From her early roasting experiences in the San Francisco Bay Area, to Oslo, Norway, and through the global growth of specialty coffee, she’ll explore what has changed, what has remained constant, and what coffee professionals should watch as the industry continues to evolve. Whether you’re new to coffee or a seasoned veteran, this class offers a rare opportunity to learn from one of the most influential voices in specialty coffee.

Managing Burnout as a Coffee Shop Owner, with Abner Roldán
Aug. 12:  9:55-10:40 a.m.

Running a coffee business often requires balancing long hours, financial pressure, staffing challenges, customer expectations, and personal responsibilities. In this session, we’ll explore the realities of burnout in the coffee industry and discuss practical strategies for building sustainable habits, setting healthy boundaries, prioritizing what truly matters, and creating systems that allow both the business and the owner to thrive.

From Staple to Standout: Elevating Your Cold Brew Program, with Julia Leach
Aug. 12:  9:55-10:40 a.m.

Cold brew is no longer a trend; it’s an expectation. Today’s customers assume every great café will have cold brew on the menu. So how do you keep your cold brew program exciting, relevant, and profitable? Join Julia Leach of Toddy for a conversation about the next evolution of cold brew. We’ll explore how cafés can move beyond the basics through seasonal offerings, creative menu development, merchandising, signature beverages, and customer engagement strategies that keep guests coming back. You’ll discover real-world examples of cafés that are successfully reinventing their cold coffee programs and leave with practical ideas you can implement right away. Whether you’re looking to boost sales, stand out from competitors, or simply breathe new life into a menu staple, this session will help you think differently about one of coffee’s most established categories.

Total Equipment Care + Preventive Maintenance, Josh Taves + Maria Cleaveland
Aug. 12:  9:55-10:40 a.m.

Your equipment is one of the most important investments in your café. Join experts from  Dialed Coffee Services and Urnex for a practical discussion on espresso machines and grinders, and brew systems. Learn what to consider when purchasing equipment, how preventive maintenance protects performance and longevity, and the essential cleaning and service practices that help avoid costly downtime and keep your coffee program running at its best.

Beyond Onboarding: Building Long-Term Employee Development, Dylan Siemens
Aug. 12:  9:55-10:40 a.m.

The most successful cafés understand that employee development doesn’t end after onboarding. In this session, Cafe Imports’ Head of Education, Dylan Siemens, will explore how to create meaningful growth opportunities that keep team members engaged, motivated, and invested in their work. Learn more about what employees want, how to develop growth pathways, and create a culture where learning continues throughout an employee’s career. By investing in your people beyond their first few weeks on the job, you can improve retention, strengthen performance, and build a more capable and committed team. Whether you’re managing a single café or multiple locations, this class will provide practical strategies for turning jobs into careers.

Making the Leap to Roasting, with ChiSum Ngai
Aug. 12:  10:50-11:35 a.m.

For many coffee businesses, roasting represents an exciting opportunity—but also a significant investment and operational shift. In this session, Coffee Project New York co-founder and CEO, ChiSum Ngai will share the story of how their company evolved from a respected multi-roaster café concept into a roasting company with its own identity and products. Learn what motivated the transition, the challenges and opportunities encountered along the way, and the key considerations involved in deciding whether roasting is the right next step for your business. Whether you’re actively considering roasting or simply curious about the process, this class offers valuable insights into one of the most significant growth decisions a coffee company can make.

Romance vs Reality vs Reward, with Isaiah Sheese
Aug. 12:  10:50-11:35 a.m.

This class is about helping you balance ROI psychologically when the tolls of entrepreneurship come collecting. We start a coffee shop because we are passionate about coffee, community, art, etc., but when the reality of being a business owner sets in, how do we recharge and continually find our “new why”? Topics will include when to wear the hat vs paying someone else to; is work-life balance achievable as a business owner; rediscovering your why, the ever moving target; ROI psychologically vs ROI financially (is it worth it?); and more.

Decaf on the Menu, with Stacey Lynden
Aug. 12:  10:50-11:35 a.m.

Decaf has its own story to tell, and this workshop offers coffee professionals a welcoming space to explore it more deeply. Participants examine how cafes can create more thoughtful, inclusive experiences for decaf drinkers through service, menu development, and hospitality. We’ll discuss the role of warm, inviting staff language, and how everyday interactions can help guests feel seen and valued, this will be paired with ways to create meaningful choice through offerings such as a premium or rotating decafs alongside a house decaf, whether as a pour-over or featured in a signature drink.Participants will taste a range of Swiss Water® Decaf coffees from different origins and processing methods while exploring flavor, quality, and customer experience. Warm, practical, and conversation-driven, this class celebrates decaf as a vibrant part of the specialty coffee menu and explores how thoughtful hospitality can help every guest feel equally welcomed into the cafe experience.

How to Host a Fair and Fun Latte Art Throwdown, with Jenna Gotthelf
Aug. 12:  10:50-11:35 a.m.

Latte Art throwdowns are an exciting way to engage your team and local community. Whether you host an internal competition for your staff or your event is open to the public, you stand to gain a lot from hosting a throwdown. This workshop will show you how to organize latte art competitions that center camaraderie and create opportunities for baristas to learn, grow, and flex. We will cover preparation for hosting throwdowns, creating a successful event timeline, logistics, workflows, sponsorship acquisition, and more. You will walk away from this workshop with a blueprint for hosting epic latte art throwdowns that people talk about, long after the steamwands have cooled. 

The Business of Roasting—Why Great Coffee Alone Isn’t Enough, with Trish Rothgeb
Aug. 12:  11:45 a.m.-12:30 p.m.

Roasting coffee can be a powerful way to differentiate your business, build your brand, and create new revenue streams—but it also introduces new complexities and responsibilities. In this session, Wrecking Ball Coffee Roasters founder Trish Rothgeb will explore the realities of running a roasting business, from sourcing and production to pricing, sales, and quality control. Learn how successful roasters balance craftsmanship with profitability, avoid common pitfalls, and make strategic decisions that support long-term growth. Whether you’re considering roasting for the first time or looking to strengthen an existing program, this class will provide valuable insights from one of specialty coffee’s most experienced roasting professionals.

Building Your Personal Coffee Career, with Abner Roldán
Aug. 12:  11:45 a.m.-12:30 p.m.

Success in coffee isn’t always about following a traditional path; sometimes it’s about creating opportunities where none seem to exist. In this session, two-time Puerto Rico Latte Art Champion and Café Comunión co-owner Abner Roldán will share how he built a career that has taken him from competitions and international coffee events to entrepreneurship, global networking, and opportunities far beyond the café. Learn how to leverage competitions, industry gatherings, relationships, and personal branding to expand your skills, visibility, and career prospects—even on a limited budget. Whether you’re a barista, manager, aspiring entrepreneur, or simply looking for your next step in coffee, this class will provide practical strategies for building a career that’s both meaningful and uniquely your own.

Mastering Latte Art with Plant-Based Milks, with Seidy Selivanow
Aug. 12:  11:45 a.m.-12:30 p.m.

Even experienced baristas and café owners can benefit from revisiting the fundamentals of milk steaming and latte art—especially as plant-based beverages continue to grow in popularity. In this hands-on session, Seidy Selivanow and Selina Viguera will explore the unique challenges and opportunities of steaming and pouring with Pacific Barista Series Oat, Almond, Pistachio, Soy, and Coconut milks. Learn how each milk behaves differently, how to achieve ideal texture and microfoam, and how to adapt your technique to create beautiful, consistent latte art across a variety of alternative milks. Whether you’re looking to improve your own skills or elevate beverage quality across your café, this class will help you pour with greater confidence and precision.

A Coffee Retailer’s Guide to the Market, with Neil Oney
Aug. 12:  11:45 a.m.-12:30 p.m.

Coffee quality is only part of the equation—understanding the market is essential for building a successful business. In this session, we’ll explore how the coffee market functions, the factors that influence pricing and availability, and why market dynamics matter to coffee professionals. Participants will also gain an introduction to coffee evaluation and grading, with opportunities to engage in hands-on exercises using green coffee grading kits. Designed for those who want a clearer understanding of the business side of coffee, this class will provide practical insights into the forces shaping the industry.

Training for Consistency, with Dylan Siemens
Aug. 12:  1:30-2:15 p.m.

Consistency is what transforms a good café experience into a great one. Customers should receive the same quality, hospitality, and attention to detail regardless of who is working, what shift they’re visiting, or which location they enter. In this session, Café Imports Head of Education Dylan Siemens will explore how effective training systems create consistency across teams and operations. Learn how to establish clear standards, document procedures, build accountability, and train employees in ways that lead to reliable execution over time. Whether you’re managing a single café or a growing company, this class will provide practical tools for creating systems that support excellence, strengthen your brand, and deliver a consistently outstanding customer experience.

To Compete or Not to Compete—That is the Question, with Isaiah Sheese
Aug. 12:  1:30-2:15 p.m.

Are coffee competitions right for your business? Coffee competitions are expensive, but are they worth it? This class will take participants through the pros and cons of being involved in the coffee competition community, and address questions including who are competitions for? What is the value of being involved in the competition community? Is there an ROI for competitions even if we don’t win?

Events for a Coffee Business: Ballin’ on a Budget, with Alexandra LittleJohn
Aug. 12:  1:30-2:15 p.m.

Opening a café is one of the greatest things you can do for your community. Now that you have that coffee shop, what's next? How do you gain brand awareness, drive business, and give back? In this interactive lecture, learn creative revenue drivers that won't break the bank, as well as events that will show your community how cafe culture can make a big impact.

Inside the Machine, with Estelle Bright
Aug. 12: 3:40-4:25 p.m.

Go beyond the exterior and explore the engineering behind great espresso. Led by a La Marzocco representative, this hands-on session will take apart a Linea PB and reveal how its key systems work together to deliver consistency, performance, and reliability. Learn the fundamentals of espresso machine mechanics, maintenance, and troubleshooting while gaining a deeper appreciation for the equipment at the heart of every café.

Panel Discussions

Culture by Design, Not by Default, with Jared Truby, Julia Mayer, and Devorah Freudiger. Moderated by Jenna Gotthelf
Aug. 11:  2:25-3:10 p.m.

Every coffee company has a culture—but the strongest organizations are intentional about creating one. In this panel discussion, café owners, managers, and industry leaders will share their experiences building workplace cultures that support employee growth, foster accountability, and strengthen team performance. From hiring and onboarding to communication, leadership, and employee retention, panelists will discuss the systems and values that shape their organizations and the lessons they’ve learned along the way. Through candid conversation and audience Q&A, attendees will gain practical insights into creating a workplace where people feel supported, engaged, and motivated to do their best work.

The Financial Reality of Running a Café, with Akshat Khandelwal, Charles Jack, and Ian Williams. Moderated by Trevor Corlett
Aug. 11:  4:35-5:20 p.m.

Margins are tight, costs are rising, and every financial decision matters. In this candid panel discussion, coffee business leaders Akshat Khandelwal, Charles Jack, Ian Williams, and Todd Stewart will pull back the curtain on the financial realities of operating successful coffee companies. From labor costs, pricing strategies, and profitability targets to growth investments, debt, cash flow management, and navigating economic uncertainty, this session will tackle the numbers that drive business performance. Panelists will share lessons learned, mistakes made, and the financial frameworks they use to make decisions in their own companies. Through an open conversation and audience Q&A, attendees will gain practical insights into what it really takes to build a financially sustainable coffee business in today’s market.

Would You Open a Coffee Shop Today? Starting, Growing, and Surviving in Modern Coffee, with Jess Steffy, Seidy Selivanow, ChiSum Ngai, and Abner Roldán. Moderated by Marcus Young
Aug. 12:  2:25-3:10 p.m.

If you had to start over today—with current rents, labor costs, coffee prices, and customer expectations—would you still open a coffee shop? What would you do differently? In this candid conversation, experienced coffee entrepreneurs will discuss the realities of building a café business in today’s environment, including financing, staffing, menu strategy, growth opportunities, and common mistakes. Through honest discussion and audience Q&A, attendees will gain practical insights into what it takes to launch and sustain a successful coffee business in an increasingly competitive market.

Public Speaking for Coffee Professionals, with Dylan Siemens, Andrea Allen, Isaiah Sheese, and Stacey Lynden. Moderated by Anna Gutierrez
Aug. 12:  4:35-5:20 p.m.

Whether you’re leading staff meetings, teaching classes, presenting at industry events, recording content, or competing on stage, strong communication skills can open doors throughout your coffee career. In this panel discussion, experienced coffee professionals will share their journeys into public speaking, education, and industry leadership, offering practical advice for building confidence and connecting with an audience. Learn how to prepare for presentations, overcome nerves, develop your unique voice, and communicate your ideas with clarity and impact. Through candid stories and audience Q&A, this session will provide valuable insights for anyone interested in becoming a more effective communicator and ambassador for coffee.