WHAT’S ON

FESTIVAL HIGHLIGHTS

SATURDAY & SUNDAY
NEW in 2026 - We’re bringing the world to the Nordics! This dedicated space inside the festival lets you meet specially invited coffee heroes and taste rare, exceptional coffees not usually found in this part of the world.
Nordic Coffee Fest are excited to introduce:

GLOBAL ROASTERS SHOWCASE

Progressive, bold, and led by champions - Differente represents the cutting edge of Colombian coffee. Showcasing the country’s most exciting flavours, they’ll challenge your expectations of what Colombian coffee can be.

DIFFERENTE

Known for their meticulous sourcing, competition-stage talent, and groundbreaking creativity, Onyx has redefined what specialty coffee can look and taste like. Don’t miss the chance to meet this North American roastery!

ONYX COFFEE LAB

A true icon, South Korean FRITZ has set the tone for what coffee culture can be since the early 2000s. With unmistakable style & branding, and uncompromising quality, FRITZ has inspired a whole generation of coffee lovers.

FRITZ

India’s leading specialty roaster, Blue Tokai has redefined what Indian coffee can be. Sourcing from over 80 of the country’s top farms, they’ve put this exciting region on the global coffee map with quality, transparency, and bold flavors.

BLUE TOKAI

SATURDAY & SUNDAY
Expect talks and demos covering everything from how coffee is grown to choosing the right gear. Open to everyone and packed with insights.

main stage

SATURDAY PROGRAM
SUNDAY PROGRAM

Ever wondered what it takes for your coffee to go from farm to cup? Hester Syoum-Westerveld from Bette Buna pulls back the curtain on coffee farming, sharing the sustainable practices and passion behind every bean. Join her on the main stage and see your favourite drink in a whole new light.

COFFEE FARMING 101

TASTE COFFEE LIKE
YOU NEVER HAVE BEFORE

Get ready to taste coffee like you’ve never tasted it before. Freda Yuan - three-time UK Cup Tasters Champion, licensed Q-Grader, Head of Coffee at Origin - will take you on a sensory adventure, showing you how to unlock hidden flavours and experience coffee with fresh, curious senses.

COFFEE PRICING – WHAT IS ACTUALLY HAPPENING?!

Why is coffee getting more expensive? Bram De Hoog from Paso Paso unpacks the real story behind coffee prices - from farm to cup - and why coffee might have been too cheap all along. A revealing session for curious coffee drinkers.

HOW TO CHOOSE COFFEE YOU’LL ACTUALLY LIKE

Confused by labels and tasting notes? Joanna Alm Leighton, Managing Director of Drop Coffee, will help you cut through the jargon and discover how to choose coffee that truly suits your taste - no guesswork needed.

COFFEE ROASTING EXPLAINED!

Ever wondered what makes a great coffee?
Join Trude Skjold Løken from Kaffa Oslo, at the main stage, as she guides us through the steps and techniques that turn raw green coffee into a perfectly roasted bean!.

THE BASICS OF A
GREAT ESPRESSO

Carl Triberg, part of the passionate team at 1998 Coffee Roasters in Malmö, will guide you through a live demo showing how to craft an espresso that’s rich, balanced, and unforgettable. Perfect your technique and taste the difference!

Join Swedish Aeropress Champion Elin Karlsson as she shares tips and tricks for brewing the perfect pour over. With her passion and expertise, you’ll learn to unlock clean, balanced flavors and take your brewing to the next level.

HOW TO BREW A BETTER
POUR OVER

ROASTER PANEL:
WHAT IS GOOD COFFEE?

Discover what “good coffee” really means as four leading specialty-coffee roasters reveal how they roast, what they stand for, and what’s shaping the coffee world today- plus what to expect in the years ahead. Moderated by Barista Magazine co-founder and editor Sarah Allen.

BUILDING A MORE INCLUSIVE RESTAURANT CULTURE

Sofia B Olsson, founder of Framtidens Krogkultur and Senior Chief at restaurant VRÅ, offers a clear roadmap for dismantling old hierarchies in the industry. She tackles the crucial question: How do we build an equitable, inclusive, and positive Future Restaurant Culture?

INDUSTRY stage

presented by

SATURDAY & SUNDAY

The Industry Stage will focus on one central theme:
Facing the Next Five Years.
Together, we’ll explore the challenges and transformations shaping our industry - from climate instability and price volatility to shifting global demand and evolving trade dynamics.

Get ready for honest conversations about what comes next - and what must change.

SATURDAY PROGRAM
SUNDAY PROGRAM

What does “quality” really mean in specialty coffee - and who decides? Join Prolog Coffee’s co-founder as he explores whether taste can ever be objective, how profit links to purpose, and what this means for the future of specialty coffee..

CATCHING QUALITY

PAST HEREAFTER: COFFEE CRAFT IN ENDING TIMES

Climate change is reshaping coffee production, and every step of the journey is feeling the impact. Join Ana Luiza Pellicer from Mio Café as she shares practical ways to stabilise quality - from smarter post-harvest techniques to blending strategies that reduce waste.

SAMPLE ROASTING IN A CHANGING COFFEE WORLD

As coffee faces climate, cost, and market shifts, how can sample roasting help us adapt? ROEST’s Tom Hopkinson explores how faster, smarter roasting can strengthen collaboration, improve quality decisions, and prepare the industry for the next five years.

THE COFFEE CULTIVATION OF TOMORROW

What if the future of coffee isn’t in new fermentations or exotic varietals, but in smarter farming? Jacob Vestergaard and the team from POMA explores how proven fruit-growing practices could reshape coffee from the ground up-bringing resilience, better flavor, and a more sustainable industry.

THE FUTURE IS ROASTED AT ORIGIN

What if coffee’s future lies not in buying greener, but in roasting where it’s grown? World Brewers Cup finalist Carlos Escobar explores how origin roasting can reshape the value chain- bringing freshness, sustainability, and fairer returns to producing countries.

SUSTAINABILITY IN SHADE: AGROFORESTRY AND COFFEE

Can the future of coffee grow in the forest? Edward Anderson Brown explores how agroforestry can lift smallholders, restore ecosystems, and build resilient supply chains that connect environmental health with better livelihoods.

HOW TO STAY SPECIAL(TY) IN VOLATILE TIMES

It is a historically volatile time for coffee markets and every link in the chain is affected, from farmers to roasters to coffee lovers. Join Alec Oyhenart from Nordic Approach to dive into the challenges and hear how to stay focused on quality even in rough seas.

BULLSHIT AS GATEKEEPING IN COFFEE EDUCATION

Join CoffeeMind founder Morten Münchow for a data-driven look at flavor, roasting, and the future of sensory science. Using real competition coffees, he explores how structured evaluation can replace industry myths-and what the SCA’s new Coffee Value Assessment gets right (and wrong).

EXPANDING HORIZONS:INDIA’S ROLE IN THE NEXT WAVE

The next wave of specialty coffee won’t be driven by exotic processes but by new origins rising to meet global challenges-and India is ready to lead. With growing investment, NGO support, and innovative producers, India is emerging as a resilient, future-focused origin. Join Tyler Ritchie from Blue Tokai to explore how this momentum is shaping the next chapter of specialty coffee.

WHAT I KNOW ABOUT GROWING A COFFEE BUISNESS

Colin Harmon distills 16 years of experience building 3fe into honest, actionable advice for café owners and coffee entrepreneurs. Inspired by his bestselling book What I Know About Running Coffee Shops, Colin explores the realities of running a modern coffee business - and what operators should focus on to thrive in the years ahead.

How can quality, education, and long-term presence reshape coffee at origin? Lars Pilengrim shares how working with smallholder farmers in the Rwenzoris is unlocking new specialty potential while improving rural livelihoods. A concise look at the tools, challenges, and community impact shaping Uganda’s next five years in coffee.

CRAFTING UGANDA SPECIALTY COFFEE

BARISTA SCHOOL

SATURDAY & SUNDAY
Book a 30-minute Barista School workshop and master the art of the perfect brew with champions from The Barista League. In this exclusive, hands-on session, you’ll learn insider tips and techniques from some of the best in the business. Whether you’re a first-timer or a full-on coffee nerd, get involved! Pre-booking required.

BOOK NOW

Ever wondered how baristas make those beautiful hearts and rosettas you see in your local café? In this beginner-friendly workshop, we’ll show you that latte art isn’t nearly as intimidating as it looks.

Whether you’ve never steamed milk before, are just starting your coffee journey, or already pour at home, we’ll guide you step by step.

LATTE ART WORKSHOP

Espresso is delicious… but it can feel a little intimidating. In this workshop, we break it down step by step so anyone can learn - no prior experience needed.

You’ll get hands-on with the machine, learn how grind size and dose affect flavour, and see how small tweaks can turn a good shot into a great one. With guided practice and simple explanations, you’ll go from “Where do I start?” to pulling shots with confidence.

ESPRESSO WORKSHOP

Curious about how to make a clean, delicious cup of filter coffee at home? We’ll walk you through everything - brewing gear, grind size, water, and how to pour - without any confusing jargon.

Whether you’ve never touched a dripper before or you already enjoy making coffee in the mornings, this workshop will help you understand the basics and taste the difference small changes can make.

FILTER WORKSHOP

SATURDAY & SUNDAY
Nordic Coffee Fest brings you more than just coffee. We’re teaming up with the West Coast’s best craft breweries, bakers, and street food makers to create a food court worth lingering in.

FOOD & DRINK

DAIRY-FREE COFFEE DRINKS
THANKS TO OATLY

Expect silky oat lattes everywhere-Headline partner Oatly’s hooking up every booth with free iKaffe.

LOTTAS BAK & FORM

Make sure to stop by Lottas Bak & Form - Tjörn’s renowned bakery bringing their outstanding bread and handcrafted goodies to our Street Food Market.

GREAT COFFEE
DESERVES GREAT CUPS

Bring your own cup or borrow a beautiful ceramic ACME cup at the festival. Rinsing stations will be available on-site.

VEGA BRYGGERIET

We’re excited to have Vega Brewery at our Street Food Market - local experts in crafting great-tasting beers and sodas straight from Ringön, Gothenburg.

LINDHOLMEN STREET FOOD MARKET

Our Food Court is powered by Lindholmen Street Food Market - the people who know Gothenburg’s street food scene better than anyone.

Meet your coffee heroes and taste exceptional brews from over 30 roasters - all in one place! Sample coffees across the Nordics adn beyond, chat with the creators behind them, and experience firsthand the diversity and quality of the region’s roasting scene - all free to try.

Roasters Village

WHO WILL BE THERE

Watch skill, craft, and passion come together on the main stage with our headline competition, Nordic’s Best Roaster, and the first-ever Eureka’s Latte Art Challenge. Who will take home the 2026 titles?

Competitions

Four competitors takes the stage battling it out for the top pour, bragging rights, and the chance to take home a Costanza R Espresso Machine worth 1800€! Applications are open NOW!

EUREKA’S LATTE ART CHALLENGE

HOW TO APPLY

A peer-judged, no-compromise challenge that puts real-world roasting skills to the test. Witness the crowning of this year’s winner on the Main Stage, Sunday afternoon, as we wrap up the festival with the Best Roasters Finals.

NORDICS BEST ROASTER

LEARN MORE

The Cupping Space features importer-led cupping sessions showcasing new-season coffees for industry buyers and roasters.

CUPPING SPACE

Nordic Coffee Fest is produced by Ordna Event Agency, the people behind The Barista League and High Density.