{"id":2607,"date":"2019-04-02T10:20:52","date_gmt":"2019-04-02T10:20:52","guid":{"rendered":"https:\/\/bartalks.net\/?p=2607"},"modified":"2020-04-01T15:54:34","modified_gmt":"2020-04-01T15:54:34","slug":"coffee-tea-russian-expo-held-moscow","status":"publish","type":"post","link":"https:\/\/bartalks.net\/coffee-tea-russian-expo-held-moscow\/","title":{"rendered":"COFFEE & TEA RUSSIAN EXPO WAS SUCCESSFULLY HELD IN MOSCOW"},"content":{"rendered":"\n

This time <\/strong>Coffee & Tea Russian Expo (CTRE)<\/a> was held in the new, more spacious Pavilion No. 4 of the Sokolniki Exhibition and Convention Center, on March 13-15. The CTRE attendance record was broken again: the number of guests was more than 6,000 people. More than 160 exhibitors, sponsors and partners took part in the exhibition. During the conference, more than 150 events were held: seminars, workshops, presentations, meetings, lectures and tastings. More than 130 speakers made their speeches at 10 educational platforms, and 6 coffee and 4 tea championships were held in parallel, with more than 80 volunteers helping.<\/p>\n\n\n\n

As part of the Russian Barista Days, the names of new champions of 2019 were announced. During the three days, 4 championships for coffee professionals were held under the auspices of SCA \/ WCE: Russian Barista Championship, National Brewers Cup, National Cup Tasting Championship, Moscow qualifying round in Latte Art Championship. At the same time, the exhibition\u2019s own coffee projects were held: the Barista of the Year National Award and the Roaster of the Year National Award.<\/p>\n\n\n\n

And the winners\nare:<\/p>\n\n\n\n

WCE best Russian barista<\/strong> – Konstantin Khramov, DoubleB\nCoffee & Tea \/ Perfectionista<\/p>\n\n\n\n

The best cup taster of Russia according to WCE<\/strong> –\nIlya Khlyzov, Smena \/ Bolshe Coffee (More Coffee).<\/p>\n\n\n\n

The winner of the\nRussian Brewers Cup 2019<\/strong> – Violetta\nYablovskaya, DoubleB Coffee & Tea.<\/p>\n\n\n\n

The best barista of the year according to Coffee and Tea in Russia\nmagazine<\/strong> – Maxim Sekterev, Tasty Coffee.<\/p>\n\n\n\n

The best roaster of the year according to Coffee and Tea in Russia\nmagazine<\/strong> – Oleg Zhiltsov, Tasty Coffee.<\/p>\n\n\n\n

We also\ncongratulate the participants of the Moscow qualifying round in Latte Art<\/strong>, who will perform at the\nRussian championship:<\/p>\n\n\n\n

1st place –\nPolina Notik, Roast & Crosby;<\/p>\n\n\n\n

2nd place –\nMikhail Fedorov, DoubleB Coffee & Tea;<\/p>\n\n\n\n

3rd place –\nVitaly Veretilnik, DoubleB Coffee & Tea.<\/p>\n\n\n\n

Tea Masters Cup Russia Championship<\/strong> pleased the\nguests with the creativity of the participants. The competition was held in\nfour separate categories, prizes were distributed as follows:<\/p>\n\n\n\n

The winner in Tea Preparation<\/strong> category – Artem\nKakhansky, Tea Berloga (Tea Den);<\/p>\n\n\n\n

The winner in Tea Pairing<\/strong> category – Julia Yakunina,\nDouble B Coffee & Tea;<\/p>\n\n\n\n

The winner in Tea Tasting<\/strong> category – Vladislav\nRenzhiglov, Buyan Tea;<\/p>\n\n\n\n

The winner of Tea Mixology<\/strong> category – Andrei\nKolbasinov, Chaika.<\/p>\n\n\n\n

On March 14,\nduring a private reception, the names of the representatives of the coffee and\ntea professional communities of Russia who were awarded the honorary title Person of the Year 2018<\/strong> were announced\nin a solemn atmosphere. The winners of the annual competition Packaging of the Year<\/strong> in tea and coffee\nindustries were also awarded.<\/p>\n\n\n\n

The best\nrepresentatives of the tea and coffee industries fought for the honorary title People\nof the Year 2018, and the best of the best were chosen:<\/p>\n\n\n\n

– The Person of the Year in the tea industry\n2018<\/strong> – Nikolai Dolgii, Orimi Group of Companies – for winning Tea Masters\nCup world championship in Tea Tasting category.<\/p>\n\n\n\n

– The Person of the Year in the coffee\nindustry 2018<\/strong> – Mikhail Yanchenko, Mikale, RusKomplektTorg Group of\nCompanies – for his long-term contribution to the development of the Russian\ncoffee market, popularization of coffee and on the occasion of the 20th\nanniversary of the company.<\/p>\n\n\n\n

In the contest Packaging\nof the Year 2019, the winners are:<\/p>\n\n\n\n

– The best packaging for tea 2019<\/strong> – Pust\u2019\nBudet (Let it be) Sense Asia Co., LTD;<\/p>\n\n\n\n

– The best packaging for coffee 2019<\/strong> –\nBOLD. TEACO;<\/p>\n\n\n\n

– Coffee packaging with the greatest\nmarketing potential<\/strong> – Paulig City, Paulig Russia;<\/p>\n\n\n\n

– The most workable packaging for coffee<\/strong>\n– the brand and the company Chokocat;<\/p>\n\n\n\n

– Tea packaging with the greatest marketing\npotential<\/strong> – Pust\u2019 Budet (Let It Be), Sense Asia Co., LTD;<\/p>\n\n\n\n

– The most workable packaging for tea<\/strong> –\nORIGAMI TEA, Romanov (private entrepreneur).<\/p>\n\n\n\n

As part of Cacao Russian Expo, the first exhibition of\nBean-to-Bar Chocolate in Russia, seminars, master classes and tastings of\nBean-to-Bar chocolate from leading Russian and global manufacturers were held.\nThe general sponsors of the platform were Agroimpex-Trade and DAARNHOUWER &\nCO. Visitors of the exhibition got acquainted with cocoa fino de aroma, tasted\ncocoa and chocolate desserts, learned about the equipment, business and\nBean-to-Bar chocolate development in Russia.<\/p>\n\n\n\n

The program activities covered all the theoretical and\npractical aspects of the tea and coffee industry. The Coffee & Tea Lab\nhosted the best coffee and tea tastings from around the world: from Salvador\nand Brazil to Kenya and Rwanda. Among the most visited events were MicroLot\nBattle 2019 held by the partners of the exhibition SFT company and the tasting\nfrom Zavod coffee company. Throughout all three days, Brew Bar and Espresso Bar\nalso held free tastings for all visitors of the exhibition.<\/p>\n\n\n\n

At the traditional Coffee & Tea Practicum\nplatform, seminars were held on practical aspects of working with tea and\ncoffee products, their interaction, new technologies of their application. The\nguests learned about automation of production, specialty coffee in capsules,\ndetails of working with bakery food, special features of water filtration from\nBWT and new grinding technologies from Mazzer. The partners of the exhibition,\nStream coffee company, also organized a seminar by Natalia Obruch Designing a\nCoffeehouse Menu.<\/p>\n\n\n\n

The most visited and crowded venues were Business Case\nand Coffee & Tea Talks conference rooms.<\/p>\n\n\n\n

Coffee & Tea Talks became the center of active\ndiscussions and inspirational monologues. The listeners especially liked the\ndiscussions “Roaster – a profession, not a hobby” and\n“Specialty, where is the line (part 2)”. The CEO of the Cup of Coffee\ncompany, Andrei Grobovoy, told about his experience on the way from one coffee\nhouse to roasting factory and inspired the audience of the seminar to grow and\ndevelop.<\/p>\n\n\n\n

At the Business Case platform, all the secrets of the\ncoffee and tea businesses were revealed. Visitors learned about new trends of\nthe hot drinks market, as well as how to open a coffee shop, buy a franchise.\nAlexey Shiryaev, the CEO of On the Shelf company, highlighted the topic of\ntransformation of the procurement market in HoReCa. Other speakers talked about\nthe menu of the coffee house, cost optimization and promotion of coffee shops\nin the media. There were also interesting presentations on crowdfunding,\npackaging trends from Danaflex and hand-brew coffee. Several\npresentations were devoted to personal growth and teamwork.<\/p>\n\n\n\n

Roasting Factory platform, as in the past year,\nsurprised professionals in the field of coffee roasting with new themes and\ninteresting presentations. The speakers discussed in detail such topics as\nspecialty robusta, the joint work of the roaster and barista, who is a Q-grader\nand many others. The CEO of IMA Coffee Petroncini, Luca Giberti, spoke about\ninnovations in the field of coffee roasting and packaging.<\/p>\n\n\n\n

Tea Journey has become the center of attraction for\nthe entire tea community. During the exhibition, Tea Journey held seminars\nabout tea sensorics as a profession, tea and ecology, tea travels and\ngastronomic combinations of tea with chocolate. The speakers talked about the\ncertification of tea masters, trends in the development of tea culture and\nmodern approaches to quality control and safety of tea products. Elena\nRovkovskaya from Newby company told about current tea trends and conducted a\ntasting that attracted a lot of attention from the tea audience. In addition to\nall of this, a guest from Canada, professional tea taster Kevin Gascoyne,\nconducted three exciting presentations about tea business, sensory analysis of\ntea and tea & whisky pairing. <\/p>\n\n\n\n

One of the most exciting was the Drinks Hub venue,\nwhich united lovers of tea and coffee mixology, food pairing and chocolate.\nThese were not only tastings of modern mixes, but also master classes devoted\nto the preparation of beverages, working with syrups, milk and alcohol.\nRepresentatives of the exhibition general sponsor Satori Intento Company talked\nabout the multi-boiler LaCimbali M100HD coffee machine technology; Polina\nSkvortsova, MARCO brand manager, offered best solutions for the brew bar. Fans\nof new products were inspired to create their own masterpieces thanks to the\nseminars from the general sponsor of the exhibition – DaVinci Gourmet.<\/p>\n\n\n\n

CTRE 2019<\/a> was organized by Coffee and Tea in Russia magazine with the support of the Russian Association of Tea and Coffee Producers.<\/p>\n\n\n\n

The next Coffee & Tea Russian Expo<\/a> will be held on March 12-14, 2020.<\/p>\n","protected":false},"excerpt":{"rendered":"

This time Coffee & Tea Russian Expo (CTRE) was held in the new, more spacious Pavilion No. 4 of the Sokolniki Exhibition and Convention Center, on March 13-15. The CTRE attendance record was broken again: the number of guests was more than 6,000 people. More than 160 exhibitors, sponsors and partners took part in the […]<\/p>\n","protected":false},"author":7,"featured_media":2608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_gspb_post_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[1702],"tags":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts\/2607"}],"collection":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/comments?post=2607"}],"version-history":[{"count":0,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/posts\/2607\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/media\/2608"}],"wp:attachment":[{"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/media?parent=2607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/categories?post=2607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bartalks.net\/wp-json\/wp\/v2\/tags?post=2607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}