CATCHING THE 4TH WAVE
- Catching the 4th Wave
October 19, 2017
6:00 pm - 9:00 pm
A panel of industry professionals discuss emerging trends in speciality coffee and the notion of the 4th Wave of Coffee
The most recent movement of good quality and sustainably sourced coffee into the mass market of coffee consumers is often referred to as the 3rd wave of coffee.
What happens next?
Is speciality coffee part of the third wave and where can it go in the 4th wave?
Read more about the different waves of coffee here
This event will also include coffee tastings from our supporters and a selection of natural wines and craft beers will be on sale from the Fumbally.
This is a free event, but if you feel like contributing towards the EAT:ITH Series a donation of €2-5 (or whatever you feel) would be much appreciated. Donations help ensure that this and other EAT : ITH events remain free.
PATRICK ROLF : April Coffee, Copenhagen
Patrik Rolf started April Coffee Roasters in Copenhagen in late 2016 after years of experience in the Specialty Coffee industry. April is about discovering how to roast coffee better. He is also consulting other Coffee Roasters around the world as well as coaching and supporting competitors.
SUSIE KEALY : The Barn, Berlin
Susie Kealy has been in specialty coffee for four years, originally getting hooked by a Guji Natural flat white. Originally starting her career in Dublin at 3fe, she now works for The Barn in Berlin, Germany. Susie is highly involved in training, working on bar and doing events. She has also written for Standart magazine and competed twice placing top 6 at the Irish Barista Competition 2017.
NIALL WYNN : 2017 Irish Barista Champion & Owner of Proper Order Coffee Co.
Over the past 4 years Niall has consistently placed in the top 3 baristas in the country and early in 2016 started Proper Order Coffee Co and hasn’t looked back since.
At Proper Order, a small but amazing team uses barista competitions as an opportunity to grow and learn, which leads them to constantly innovate and reinvent themselves, meaning they are always moving forward trying to stay on the cutting edge of speciality coffee.