Tea is the new wine

• Gatsby, Théhuone

Discussion in Finnish. Wine is often carefully selected in restaurants, with significant time and attention dedicated to it — but tea has been left in the shadows. Yet, tea has the potential to become the next wine.

Brand, Strategy & Social Media – Keys to Café and Restaurant Marketing

• Emmi Paunonen, Head of Production and Development, MarkkinointiKollektiivi

Discussion in Finnish. Emmi Paunonen, Production & Development Manager at MarkkinointiKollektiivi, will share her top tips for effective marketing and how strategic thinking drives results. In her talk, Emmi will provide tools for branding cafés and restaurants, explain where strategic marketing starts, how to stand out from the competition, and offer hands-on tips for social media marketing.

Filter Coffee, Decaf Coffee, Tea, Kombucha, and Chocolate of the Year

• How the Winning Products Were Created

Interviews with the Competition Winners

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Careers in Coffee – What Opportunities Does the Industry Offer?

• The interview features, among others, Jonna Korhonen, roaster at Kaffa Roastery.

The coffee industry is diverse and global – but what kinds of career paths does it really offer? This discussion explores job roles across the coffee value chain: from baristas to trainers, roasters to consultants, and even international positions. Guests will share real-world experiences and give practical tips for those looking to enter or grow within the coffee world.

Filter Coffee, Decaf Coffee, Tea, Kombucha, and Chocolate of the Year

• How the Winning Products Were Created

Interviews with the Competition Winners

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Filter Coffee, Decaf Coffee, Tea, Kombucha, and Chocolate of the Year

• How the Winning Products Were Created

Interviews with the Competition Winners

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Filter Coffee, Decaf Coffee, Tea, Kombucha, and Chocolate of the Year

• How the Winning Products Were Created

Interviews with the Competition Winners

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Coffee completes the dessert – so why is it so often an afterthought?

• Laura Kietäväinen,  Robert Paulig Roastery
• Lauri Pipinen, Good Life Coffee

Ten years ago, Helsinki Coffee Festival asked why restaurants don’t invest in better coffee. A decade later, the same question still lingers. Why does a great dining experience so often end with mediocre coffee? In this panel, we’ll dive into restaurant coffee culture, attitudes, and opportunities. What’s holding coffee back – and what would it take for it to be appreciated as a vital part of the dining story? (Discussion in Finnish)

Come to make coffee cocktails at the drink lab in the bar on the 2nd floor (separate fee). In the Kyrö Distillery's cocktail lab, you'll learn to make Tiramisu martini. You can sign up for the cocktail lab in advance at the event on the second floor at the BAR; there's room for 10 people at a time. K-18.

Drink Lab times:

Friday, April 25th at 3:00 PM, 4:00 PM, 5:00 PM, 6:00 PM

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Welcome to take a moment of tranquility amidst the festival buzz! Once again, the immersive experience provided by Théhuone, which many festival-goers have found to be a highlight, can be found on the 2nd floor.

This year, the Silent Tea Room aims to delve into the most secret place of all: ourselves. Tea and sound will serve as our guides. To benefit from the session, all you need is an open mind and a willingness to use your imagination while tasting tea.

Join the elite of tea guides, Gatsby and Daniela, in the Silent Tea Room at the Helsinki Coffee Festival's Silent Oasis.

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Silent Tea Room Schedule:

Friday: 3:30 PM – 5 PM Oolong ja Pu'er tea

Saturday: 12:30 PM – 2 PM Japanese green tea and 4 PM – 5:30 PM Oolong ja Pu'er tea

Sunday: 12:30 PM – 2 PM Japanese green tea and 3 PM – 4:30 PM Oolong ja Pu'er tea

• Xinwei Zhang, researcher, University of Helsinki

Coffee isn’t just a daily habit. It’s a global ritual steeped in identity, memory, and meaning. In this talk, sociologist Xinwei Zhang represent KAKU project team takes us on a journey from the misty mountains of Yunnan, China to the cafés of Finland, uncovering the deeper cultural and environmental stories behind every cup. What does it really mean to drink coffee “sustainably”? And how do history, tradition, and global inequality shape the way coffee is grown, traded, and consumed?

This is coffee as you’ve never thought about it before — not just as a beverage, but as a mirror of our world. Whether you're a barista, a roaster, a researcher, or just someone who loves a good brew, join us for a conversation about how we can reimagine coffee culture, together.

The Price of Coffee – Why Has Coffee Become More Expensive?

• Interview

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What Can We Learn from Swedish Roasteries and coffee culture?

Interview with:

• Anne Lunell, Koppi Roastery

Anne Lunell is a renowned coffee professional and co-founder of Koppi Coffee Roasters. A former Swedish Barista and Brewers Cup Champion, she is dedicated to quality and sustainability in coffee. Anne travels the world building long-term partnerships with producers and frequently serves as a head judge at international coffee competitions.

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Grind and Enjoy – How a Coffee Grinder Easily Elevates Your Brew

• Why does freshly ground coffee taste better – and is using a coffee grinder really as hard as people think?
  In this practical discussion, we dive into how a home barista can approach using a grinder. We’ll talk about the importance of grind size, different types of grinders, brewing methods, and how easily great coffee can be made with the right tools. No more pre-ground coffee – just flavor, freshness, and a full experience!
• Interview with Niko Olkkonen from Wilfa (in Finnish)

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Maximum of 50 participants. We'll play 2 rows, and the caller for the first row bingo gets an ice cream coupon. The winner of 2 rows gets tickets to next year's event.

Espresso of the Year, Limited Edition Coffee, and Ice Cream Awards in Various Categories

• The competitions for Espresso of the Year, Limited Edition Coffee, and Ice Cream in various categories will take place during the event on Friday, April 25th.

Winners will be announced and awarded on the same day.

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