February 12-14, 2026
Chamara Vajra, Bengaluru



Hands-on learning experiences, expert instructors, and skill-building opportunities for all levels
Introduction to post-harvest processing methods and how fermentation, drying, and handling influence flavour outcomes.
Instructor
Speaker Changed
Guided tasting comparing Robusta coffees processed using varied post-harvest techniques, with focused sensory discussion.
Instructor
Mrs Sunalini Menon
Overview of key coffea species and how genetics influence flavor; guided tasting across multiple species.
Instructor
Akshay Dashrath, Matthew Orchard
Roast theory and profiling for different processes; how heat, airflow and development change flavor; tasting roast outcomes.
Instructor
Matthew Orchard
Pour-over fundamentals: water, grind, agitation, recipe development; guided tasting across recipes.
Instructor
Nakatsuka - Founder, Cafec
Recipe building, grinder calibration, extraction variables, milk workflow, troubleshooting; guided tasting.
Instructor
Sumit Choudhary - Kaapi Solutions
Discover how MILKLAB is reshaping the plant-based beverage experience with barista-crafted milks designed for superior texture and taste. Explore MILKLAB's global success and its transformative role in India's evolving café landscape.
Instructor
Peter Brown
Brand story building, origin communication, pricing narrative, content frameworks; tasting as storytelling.
Instructor
Pranoy Thipaiah