https://sputniknews.in/20241225/sergey-baburov-introduces-new-bean-roasting-methods-at-the-5th-kazakhstan-coffee-festival-8597183.html
Sergey Baburov Introduces New Bean Roasting Methods at the 5th Kazakhstan Coffee Festival
Sergey Baburov Introduces New Bean Roasting Methods at the 5th Kazakhstan Coffee Festival
Sputnik India
The 5th Kazakhstan Coffee Festival will take place at the Forum Shopping Mall, bringing together industry experts, roasters, baristas, and coffee enthusiasts. 25.12.2024, Sputnik India
2024-12-25T12:15+0530
2024-12-25T12:15+0530
2024-12-25T12:15+0530
business & economy
kazakhstan
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Sergey Baburov, founder of the HYDE brand and the “Coffee Navigator” project, will present innovative roasting techniques that transform the flavour profile of coffee and help Kazakhstani cafés meet global quality standards.The event will gather more than 50 participants from various regions. Visitors will attend masterclasses and presentations dedicated to how precise roasting affects flavour nuances. According to the Speciality Coffee Association (SCA), 70% of a coffee’s flavour characteristics emerge from a properly calibrated roast profile. Market representatives consider this factor the main driver of competition in Kazakhstan’s rapidly growing coffee market.Sergey Baburov attributes the choice of his festival topic to current trends.The 5th Kazakhstan Coffee Festival provides a convenient platform for professionals to exchange experiences. Speakers will share practical insights on integrating new roasting approaches, while baristas will discuss working with rare varieties of Arabica and Robusta. Participants will examine the benefits of staff training and quality control methods, as exact roasting requires strict adherence to technological parameters.The festival follows an “open lab” format. Visitors can ask questions to the speakers, test equipment, and compare different roast profiles. He believes such activities help establish direct dialogue between experts and the wider audience.Thus, the 5th Kazakhstan Coffee Festival in Almaty offers a chance to explore modern roasting methods that raise flavour standards in the Kazakhstani market. Sergey Baburov’s presentation draws attention to new approaches in coffee bean roasting and drink preparation, as well as the future of cafés aiming to provide guests with diverse flavours and high-quality service.
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Sergey Baburov Introduces New Bean Roasting Methods at the 5th Kazakhstan Coffee Festival
The 5th Kazakhstan Coffee Festival will take place at the Forum Shopping Mall, bringing together industry experts, roasters, baristas, and coffee enthusiasts.
Sergey Baburov, founder of the HYDE brand and the “Coffee Navigator” project, will present innovative roasting techniques that transform the flavour profile of coffee and help Kazakhstani cafés meet global quality standards.
The event will gather more than 50 participants from various regions. Visitors will attend masterclasses and presentations dedicated to how precise roasting affects flavour nuances. According to the Speciality Coffee Association (SCA), 70% of a coffee’s flavour characteristics emerge from a properly calibrated roast profile. Market representatives consider this factor the main driver of competition in Kazakhstan’s rapidly growing coffee market.
Sergey Baburov attributes the choice of his festival topic to current trends.
“Global demand for speciality coffee grows by about 4% each year because people appreciate complex flavours and new serving formats. We work on roasting technologies that unlock fruity, chocolate, and floral notes in a single variety. This increases interest in local roasting facilities and elevates service standards in our cafés,” he says.
The 5th Kazakhstan Coffee Festival provides a convenient platform for professionals to exchange experiences. Speakers will share practical insights on integrating new roasting approaches, while baristas will discuss working with rare varieties of Arabica and Robusta. Participants will examine the benefits of staff training and quality control methods, as exact roasting requires strict adherence to technological parameters.
The festival follows an “open lab” format. Visitors can ask questions to the speakers, test equipment, and compare different roast profiles.
“When we pool our efforts and exchange expertise, we shape a local coffee culture and create healthy competition that propels the entire industry forward,” Sergey Baburov emphasises the significance of these kinds of events.
He believes such activities help establish direct dialogue between experts and the wider audience.
Thus, the 5th Kazakhstan Coffee Festival in Almaty offers a chance to explore modern roasting methods that raise flavour standards in the Kazakhstani market. Sergey Baburov’s presentation draws attention to new approaches in coffee bean roasting and drink preparation, as well as the future of cafés aiming to provide guests with diverse flavours and high-quality service.
