2017 Presenters as Sample – 2018 TBA
Daniel Kao at CoffeeConChicago 2017
Daniel’s first cup of home roast was a blueberry poppin’ Kenya AA very badly roasted off a cast-iron skillet. His next cup of home roast was slightly better, off of a Whirly Pop. After a few years of home roasting off a RK Drum, in 2011 he and his wife started Mariposa Coffee Roastery in Oklahoma with a US Roaster Corp roaster. Although a co-owner of a small-batch roastery out of state, Daniel was given the immense opportunity to join alongside some industry greats in Chicago and is currently the Wholesale Account Manager for Metropolis Coffee Company. One of his many interests is a curiosity in sensory and taste development. Daniel is also a Licensed Q Grader, knows the Sing soundtrack like the back of his hand (thanks to his daughters), and enjoys Motown music. He currently roasts off a Quest M3 at home.
Scott Will at CoffeeConChi 2017
Amy Moore at CoffeeConChicago 2017
Amy’s relationship with coffee education began in her kitchen with some green coffee and a popcorn popper and took off from there. She directs the public education program at Ipsento, teaching and developing classes on everything from the history of coffee to latte art to brewing the perfect cup. She is passionate about engaging people in the entire process from farm to cup and aims to make excellent coffee accessible for all.
Andrew Bettis at CoffeeConChicago 2017
Since 2011, Andrew has sought to learn the intricacies behind coffee brewing, leading to countless hours of experimentation and over-caffeination. He is passionate about sharing knowledge and making high quality coffee approachable, and is an occasional contributor to Barista magazine. He was fortunate to start his career at Velo Coffee in Chattanooga, and was a cofounder of Copacetic Coffee. Since moving to Chicago, he has had the pleasure of sitting on the board of New Gotham Coffee Community, as well as working with Ipsento, Café Integral, and Everybody’s Coffee. He is now a Coffee Specialist with Rancilio and is totally enamored with Temperature Profiling technology.
Harry Winkler at CoffeeConChicago 2017
Harry Winkler is a barista trainer with the Philadelphia-based La Colombe Coffee Roasters. He’s spent years mastering the art of the pour and teaching others how to do the same. Join him as he demonstrates the techniques behind those beautiful designs you see in the cup. He’ll cover everything you need to know to pour like a true barista: from steaming the perfect milk, tweaking your espresso, and pouring classic designs like the rosetta and tulip.
CoffeeeSquad at CoffeeConChicago 2017
Joseph Behm at CoffeeConChicago 2017
Joseph Behm, Inventor and designer of the Behmor 1600 an award winning home coffee roaster employing patent pending smoke suppression technology. The Behmor 1600 was the recipient of the SCAA Best New Products Award in 2007, and listed on the prestigious Imbibe Magazine’s “Top Gear” list. Behm also invented the world’s first consumer brewer to have accurate temperature control via on board calibration with altitude correction with on board system memory. The Brazen Brew System was voted the Best New Product (People’s Choice) at the SCAA 2012 Expo.
Tim Coonan at CoffeeConChicago 2017
Tim is the owner of Big Shoulders Coffee, a coffee roasting company that has woven service into its fabric. 35+ years working in hospitality has him taught how to hustle hard, recognize the contributions of those around him me and pay attention to the details. Tim uses a pragmatic approach to problem solving and leadership. I also enjoy a good cup of coffee with friends.
Michael Szyliowicz at CoffeeConChicago 2017
Michael Szyliowicz is a Paris trained chocolatier who has been involved with fine chocolates and specialty coffee for the past 30 years. He is an industry expert who has presented numerous seminars on chocolate and specialty beverages to professional audiences and consumers. He has created flavors and beverages for some of the best-known coffee companies in the world. If you have ever had a mocha, caramel latte, white chocolate macchiato or specialty drink at your favorite coffee house you have probably tasted his creations.
Turgay Yildizli at CoffeeConChicago 2017
Turgay YILDIZLI began his Pilates journey in Istanbul Turkey and is now continuing his practice in New Orleans, Louisiana. He trained with Kristi White and Jennifer Pearlsteinand has been able to study with Rael as well through his workshops in Istanbul. He hopes to be able to continue and further his practice now that he is in New Orleans where he lives with wife and business partner Amy. Turgay actually combines the best of the original ibrik brewing practices with some unique twist, the most unique of which is his insistence that overground, preground coffee is not ideal for Turkish method, which makes him a perfect evangelist of this method at CoffeeCon.
Robert Wallach at CoffeeConChicago 2017
Robert is a founding partner and co-inventor of the Coffee Freshness System which utilizes pressurized CO2 gas to preserve the freshness of roasted coffee beans. He has a degree in Chemical Engineering and has previously worked in the Semiconductor Industry of Silicon Valley. The search for a better way to preserve coffee beans for home brewing led Robert to study the science of coffee staling extensively and in 2012 to partner with a Mechanical Engineer and develop the Coffee Freshness System. Robert is passionate about the field of Coffee Freshness and is eager to share his knowledge on this subject at CoffeeCon Chicago.
Christian Ott at CoffeeConChicago 2017
Christian Ott has had the honor of working in the coffee industry for just over ten years. He has worked as a café manager, barista trainer, coffee program director, roaster, and green coffee buyer. A new face to the Chicago coffee scene, Christian currently works with Infuse Hospitality as a multi-unit operations manager, helping bring specialty coffee directly to business offices. Education and coffee passion drives his work, and he will never say no to trying a coffee experiment (especially regarding coffee beers…and how to do them correctly).
Jamie Winner at CoffeeConChicago 2017
My name is Jamie Winner and I manage Coffee Hound’s satellite location, CH3. Compared to Coffee Hound’s other cafés, CH3 is profoundly different. My location has a focus manual brew techniques as well as other handcrafted beverages. I rotate our menu on a monthly basis, with the exception of some staple items. This rotation allows me to work with seasonal goods and flavors that excite consumers. I love that my job empowers me with a great amount of creative freedom to come up with all sorts of drink concoctions and to become acquainted with many different manual brew methods. Like anything made by hand, it’s a deeply gratifying feeling to have crafted something that you find wonderful and an even better feeling when you can share it with others.