Coffee, Bakery and Pastry

Specialty coffee tasting and pairing through dry ingredients.

The “Vera Pizza Napoletana Champion” is the biggest challenge facing Veraci pizza makers around the world. An unmissable event that showcases the great passion for Neapolitan pizza.
AVPN affiliated pizzerias and pizza masters spread across the five continents will compete for the medals (both individually and by nations), as well as the winners of the qualifying rounds held around the world, during which non-affiliated pizza chefs will compete with margaritas and marinades.

https://champion.pizzanapoletana.org/public/pdf/2024/Regolamento_eliminatorie_Champion_Spagnolo.pdf

Live Green coffee roasting demonstration.

Coffee cupping of different varieties, processes and origins

Specialty coffee tasting and pairing through dry ingredients.

Workshop on how to use the Flair Espresso manual machine.

Specialty coffee tasting and pairing through dry ingredients.

Round table on how to introduce specialty coffee into your business

Roundtable on how to expand your specialty coffee business

Coffee cupping of different varieties, processes and origins

Sojasun Café:

What could be better than a delicious coffee for dessert? This recipe, rich in vegetable proteins, is the little sweet and full-bodied note that you will have after a good meal!

Sojasun Caramel:

With its creamy texture like yogurt and its fine touch of Guérande salt, this vegetable dessert will become your new vice.

Gran Via, Palace PAVILION 2, Level 0, Street A, Stand 374

Latte Art Show

Demonstration of the cooking techniques applied to pastries and combined with speciality coffee

"Ceylon Tea" Sri Lanka's Gift to the World and Ceylon Tea Seven Regional Tea Tasting session

Specialty coffee tasting and pairing through dry ingredients.

Workshop on how to use the Nitro Tone Swiss nitrogen machine

Circana is a leading consultant that sheds light on the complexity of consumer behaviour. Thanks to unprecedented technology, advanced analysis, cross-industry data and a depth of experience, we provide clarity and help nearly 7000 leading brands and retailers around the world to take measure and unleash the growth of their business. We know consumers well and how they act on site so that our clients can go beyond the data and apply their know-how, drive innovation, meet the consumer demand and best the competition

Good coffee treatment is an unstoppable trend. The new restaurant concepts are committed to improving the customer experience with innovation in product, service, technology... what strategy are the different players in the industry following to position themselves? What are the most notable trends?

Specialty coffee tasting and pairing through dry ingredients.

At the same time as the preparation, the present and future of artisan bakeries and pastries in Spain will be discussed. Demonstration and tasting of some of the excellent products developed by the team

Live Green coffee roasting demonstration.

Coffee cupping of different varieties, processes and origins

Sojasun Café:

What could be better than a delicious coffee for dessert? This recipe, rich in vegetable proteins, is the little sweet and full-bodied note that you will have after a good meal!

Sojasun Caramel:

With its creamy texture like yogurt and its fine touch of Guérande salt, this vegetable dessert will become your new vice.

Gran Via, Palace PAVILION 2, Level 0, Street A, Stand 374

Starting with a croissant we’ll provide 10 ideas for different products to be displayed at the point of sale

Pink Lemonade

It is a lemonade made of natural lemon juice with a touch of cherry and flower infusion

Hall 7, Stand 105

Showcooking “The secrets of Verace dough and the importance of the cooking”: AVPN and its pizzaioli masters will explain how to make a Verace dough in keeping with the International Discipline and follow the recipe for the Vera Pizza Napoletana, the technique and the reason for cooking it in 60-90 seconds. The Vera Pizza Napoletana should be round, with a diameter no greater than 35 cm, including the raised edge (cornice), while the central part should be 4 mm thick at most. It should be easily foldable (a libretto) with a 1-2 cm cornice, swollen, golden in colour and devoid of or with very few bubbles and burns.

Specialty coffee tasting and pairing through dry ingredients.

Learn to display pastries in an original and distinctive manner

Workshop on how to use the Flair Espresso manual machine

A world of sensations and trends for restoration

Specialty coffee tasting and pairing through dry ingredients.

Our presentation & showcooking will be based on explaining the creative process we follow at the Taula Dolça collective to hold our flagship events, including our Cenas Dulces (Sweet Dinners). The Cenas Dulces constitute a gastronomic experience designed for an end public that loves gastronomy, one created by the 14 members of the collective, for which we devised a menu based on pastry techniques whose preparation takes place in binomials.

To exemplify this making of the Taula Dolça experience, Lluc Dalmau and Josep Esturi will prepare one of their sweet dishes forming part of the collective’s Cenas Dulces in a live session and give it to all the attendees to taste.

Live Green coffee roasting demonstration.

Talk + Showcooking with tasting

Coffee cupping of different varieties, processes and origins

Specialty coffee tasting and pairing through dry ingredients.

Workshop on how to use the Nitro Tone Swiss nitrogen machine