1. Conference Overview

The International Coffee Convention 2023 (ICC2023) is a unique three-day event in Mannheim, Germany, from September 30 to October 3, that will bring together academics, practitioners and coffee industry experts from around the world to discuss the challenges and solutions facing the coffee industry. The conference will feature keynotes from invited experts, presentations and discussions on a variety of topics. Key topics will include sustainability and coffee by-products, biodiversity in coffee production as a response to climate change with a special focus on Coffea liberica, coffee and health, the new ways to drink coffee, new technologies for tomorrow’s coffee world, challenges and opportunities in the coffee industry, traceability and authentication. The conference will conclude with the presentation of the Kaldi Award to an individual or organization that has made a significant contribution to the coffee industry. The meeting is chaired by the following scientific committee:

• Dirk W. Lachenmeier (CVUA Karlsruhe, Karlsruhe, Germany).
• Steffen Schwarz (Coffee Consulate, Mannheim, Germany).
• Dr. Carmen Ablan Lagman (De La Salle University, Philippines).
• Dr. María Dolores del Castillo (Spanish National Research Council, Spain).
• Dr. Adriana Farah (Federal University of Rio de Janeiro, Brazil).
• Massimiliano Fabian (International Coffee Organization).
• Dr. Philipp Weller (Mannheim University, Germany).

2. Scientific Program

The program of ICC2023 starts with a general introduction (Steffen Schwarz, Coffee Consulate) and an introduction by the Scientific Committee, followed by introductory speeches, including one on “The Novel food regulation: A Major Obstacle to Sustainability in the Coffee Industry” (Dirk W. Lachenmeier).

The scientific program of ICC2023 is comprised of the following 10 thematic sessions including 14 keynotes and 16 lectures.

• Session 1: Achieving Sustainability through Coffee By-Products—(Moderation: Steffen Schwarz).

Keynote 1—Coffee By-Products for Sustainable Health Promotion (Adriana Farah).

Lecture 1—Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry (Mariano Peluso).

Lecture 2—Economic Potential of using Coffee Cherries and Waste to Produce Biogas and Activated Carbon (Herbert Kowa).

• Session 2: Coffee Cherry—Waste to Profit Conversion—(Moderation: Adriana Farah).

Keynote 2—How to Increase Farmers’ Incomes Using Coffee Cherries (Jörg Rieke-Zapp).

Keynote 3—Coffee Fruit Cascara: A New Sustainable Way to Drink Coffee (Amaia Iriondo-DeHond).

Lecture 3—Introduction into the Flavor World of Cascara (Ennio Cantergiani).

• Session 3: Coffea liberica, the Hidden Champion of Climate Resilience—(Moderation: Dirk W. Lachenmeier).

Keynote 4—Variability in Philippine Coffea liberica provides Insights into Development amidst a Changing Climate (Carmen Ablan Lagman).

Lecture 4—New Sensory Lexicon for Liberica Coffee: Insights into the Sensory Attributes of the Different Origins, Processing Methods, Elevation, and Roasting (Rave Sun Kwok).

Lecture 5—Liberica Coffee Development and Refinement Project in Sarawak Malaysia (Kenny Wee Ting Lee).

Lecture 6—The Aromatic Fingerprint of Fermented Coffea liberica (Catherine Kiefer)

• Session 4: Innovating Business and Technology for the Future of Coffee—(Moderation: Steffen Schwarz).

Keynote 5—Design Thinking Applied in the Coffee Industry: With Common Sense to Unexpected Outcomes (Kirstin Kohler).

Lecture 7—Innovation through Digitalization in Coffee Roasting (Christian Müller).

Lecture 8—Grinding Uncertainty: Business Model Innovation as a Strategy for Coffee Sector SMEs (Yves Zimmermann).

• Session 5: Practical Implications for the Use of By-Products—(Moderation: Maria Dolores del Castillo).

Keynote 6—Sensorial and Aroma Profiles of Coffee By-Products—Coffee Leaves and Coffee Flowers (Marina Rigling).

Lecture 9—Regulatory Aspects and Correct Labeling of Coffee By-Products on the EU Food Market (Ann-Kathrin Kull).

Lecture 10—Utilizing the Antioxidant Properties of Coffee By-Products to Stabilize Bioplastics (Mirko Rennert).

• Session 6: Biodiversity in Coffee as a Response to Climate Change—(Moderation: Adriana Farah).

Keynote 7—Refreshing the Agronomic R&D approach towards Coffee Farmers‘ profitability (Christophe Montagnon).

Keynote 8—”The International Conservation Collection of Coffee Varieties” at Wilhelma, Stuttgart, Germany. A First Step Towards Preserving the Diversity of Coffee Cultivars (Björn Schäfer).

• Session 7: Coffee and Health—(Moderation: Dirk W. Lachenmeier).

Keynote 9—Food Security Opportunities from Plant to Coffee Cup (María Dolores del Castillo).

Lecture 11—Instant Cascara: A Potential Sustainable Promoter of Gastrointestinal Health (Vanesa Sánchez-Martín).

Lecture 12—Colonic Fermentation of Coffee Melanoidins and Resulting Cardioprotective Metabolites (Fernanda Machado).

Lecture 13—The Potentials of Green Coffee Proteins as New Functional Food Components (Harshadrai Rawel).

• Session 8: Changes in Coffee Consumption—New Ways of Drinking Coffee—(Moderation: Steffen Schwarz).

Keynote 10—Navigating the Coffee Business Landscape: Challenges and Adaptation Strategies in a Changing World (Mariano Peluso).

Keynote 11—The New Importance of Coffee and Food Solutions at Workplaces (Aris Kaschefi).

• Session 9: Challenges and Future Issues—(Moderation: Carmen Ablan Lagman).

Keynote 12—2023 Coffee Challenges (Massimiliano Fabian).

Keynote 13—Volatilomics, Foodomics and Fermentomics at Trace Levels: Role of Modern Untargeted Benchtop Analytical Strategies in Improving Coffee Research (Philipp Weller).

Lecture 14—Isotopic Fingerprinting: A Promising Tool for Coffee Authenticity Checks (Johannes Wintel).

• Session 10: Coffee, Traceability and Authentication—(Moderation Philipp Weller).

Keynote 14—Identification of Coffee Species, Varieties, Origins, and Processing and Preparation methods—A Status Report (Dirk W. Lachenmeier).

Lecture 15—”Highvalue. Coffee Project” and the Growing Importance of Coffee Traceability (Massimiliano Fabian).

Lecture 16—Application of Nuclear Magnetic Resonance Spectrometry to Coffee Authentication (Jan Teipel).

The proceedings published by MDPI in Proceedings presents all abstracts, including extended abstract and proceeding papers presented at the conference and peer-reviewed by the scientific committee (https://www.mdpi.com/2504-3900/89/1). The high-quality papers are all open access. A selection of extended versions of the proceedings papers will be published in a Special Issue of Foods (https://www.mdpi.com/journal/foods/special_issues/368DHJBA9O).

Proceedings: Schwarz, S.; Lachenmeier, D.W. Preface of the International Coffee Convention 2023 (ICC2023). Proceedings 2023, 89, 29. https://doi.org/10.3390/ICC2023-14823

Coffee is one of the most popular beverages in the world. It is made from roasted and ground beans of the coffee plant. There are over 100 species of coffee plants, but only 2 are widely available: Coffea arabica and Coffea canephora. There are many different ways to prepare coffee. The most common method is to brew the coffee with hot water. However, there are also many other methods, such as those employed to produce cold brew, espresso, and Turkish coffee. The brewing method can affect the flavor of the coffee. The identification of coffee species, varieties, origins and processing and preparation methods is important for a number of reasons. First, it can help to ensure that coffee is of the highest quality. Second, it can help to track the origin of coffee, which can be important for marketing and sustainability purposes. Third, it can help to develop new coffee products and to improve the quality of coffee. There are a number of different methods that can be used to identify coffee species, varieties, origins, and processing and preparation methods. One method requires the use of molecular biology techniques. Molecular biology techniques can be used to identify the genetic markers that are unique to each species of coffee plant. Another method is chemical analysis. Chemical analyses, such as NMR or GC/MS, can be used to identify the hundreds of compounds that are present in coffee, which can be used to determine the origin and processing and preparation methods of the coffee. This introductory lecture will summarize the current state of the art in coffee identification techniques and introduce the audience to the following specialized talks.

Proceedings: Lachenmeier, D.W. Identification of Coffee Species, Varieties, Origins, and Processing and Preparation Methods—A Status Report. Proceedings 2023, 89, 9. https://doi.org/10.3390/ICC2023-14824

The coffee industry is encountering a plethora of challenges amidst a rapidly evolving world. We will delve into the multifaceted landscape of the coffee business, highlighting the emerging hurdles that have reshaped its dynamics. Climate change remains an ever-present concern, threatening coffee production with unpredictable weather patterns and diminishing yields. Additionally, growing consumer demands for sustainable and ethically sourced coffee have urged the industry to adopt eco-friendly practices and support fair trade initiatives. The saturation of the market, coupled with changing consumer preferences, compels businesses to remain agile and adapt their offerings to meet evolving demands. The COVID-19 pandemic has demonstrated the fragility of global supply chains, highlighting supply chain disruptions, shipping delays, and labor shortages that directly impact the coffee business. Digital transformation has become a pivotal factor in connecting with customers, streamlining operations, and maintaining a competitive edge in an increasingly virtual world. Regulatory compliance, certification, and energy standards pose another layer of complexity. Navigating these challenges requires proactive approaches. Coffee businesses must embrace innovation to optimize processing, roasting, and brewing techniques while fostering sustainability and quality. Embracing e-commerce platforms, leveraging social media, and enhancing digital experiences are essential steps in establishing strong connections with the consumer base. The coffee industry stands at a crossroads, but with determination and ingenuity, businesses can adapt to these challenges. Embracing sustainability, digital transformation, and innovation will enable the coffee sector to thrive amidst changing.

Proceedings: Peluso, M. Navigating the Coffee Business Landscape: Challenges and Adaptation Strategies in a Changing World. Proceedings 2023, 89, 22. https://doi.org/10.3390/ICC2023-14825

Coffee processing is solely centred around isolating the seed of this sweet and fragrant stone fruit. Isolating the fruit seed from the waste stream does not denote excellent cherry quality and does not provide optimal financial benefit to the farmer. Only a fruit-centred coffee process will be both commercially viable and sustainable, supporting the farmers and preserving nature.

Proceedings: Rieke-Zapp, J. How to Increase Farmers’ Incomes Using Coffee Cherries. Proceedings 2023, 89, 11. https://doi.org/10.3390/ICC2023-14826

Proteins/enzymes, peptides and free amino acids in green coffee beans are the main contributors to the development of coffee flavor and quality during roasting, as a result of the Maillard reaction, and are ultimately responsible for the formation of the coffee aroma. Only 0.15–2.5% of free amino acids are present in the green beans. A crude protein content of 8.5 to 12% after correction for caffeine and trigonelline has been reported. The proteins can be classified into storage, structural and metabolic proteins. A recent UniProt data bank search (May 2023) delivered some 104 reviewed proteins, with mostly enzymes listed. The most abundant were the legumin-like 11S seed storage proteins, accounting for about 45% of the total proteins in the coffee bean. An accumulation of 11S during bean development/maturation is consistent with its storage function and ultimately is a source of amino acids. Recent data reveal that the proteins are being modified even before coffee roasting, and can be impacted by post-harvest treatment. Coffee’s own phenolic compounds are subject to oxidation reactions and can subsequently attack the amino acid side chains of the proteins. Such interactions result in unique properties in the coffee bean proteins, with enhanced antioxidative properties, altered structural properties and differences in solubility, surface hydrophobicity and emulsification. These naturally present protein modifications provide new potential uses of green coffee bean proteins for the food, cosmetic or pharmaceutical industry.

Proceedings: Rawel, H.; Sagu, S.T. The Potentials of Green Coffee Proteins as New Functional Food Components. Proceedings 2023, 89, 13. https://doi.org/10.3390/ICC2023-14827