As the biggest coffee festival in the Baltic States "Vilnius Coffee Festival" is approaching, we learned from "Kavos Bankas" coffee exports that not only regular roasted coffee beans are used to prepare coffee drinks, but also green coffee beans. Research shows that their effects on the human body can be extremely positive.
For those who want to cleanse the body, green coffee is a great choice. Of course, if you want to lose a few kilograms, coffee alone will not be enough. You will need to eat well and exercise. But before taking action, experts advise you to familiarize yourself with what you should know about green coffee beans:
- Not all green coffee is suitable for preparing a green coffee bean drink according to its properties. A study conducted in a specialized laboratory in Germany on behalf of "Kavos Bank" helped to select the most suitable types of green coffee: "Brasil Sul de Minas", "Columbia Medellin Supremo", "Nicaragua Talia AAA", "Papua New Guinea".
- The essential active ingredient of green coffee beans is chlorogenic acid. Green coffee beans contain many antioxidants - chlorogenic acids. Roasting coffee beans destroys more than 75% of the chlorogenic acids, so about half of them remain, after espresso roasting - only a third.
- Green coffee beans contain water, nitrogenous substances, caffeine, fat, sugar, kavaruic acid, fiber and minerals. Such a drink contains almost twice as many antioxidants as grape seeds or green tea. Therefore, this coffee can help you stay young and vibrant for longer.
- Green bean coffee regulates blood sugar levels and prevents carbohydrates from turning into fat. After drinking at least one cup of this drink every day, you will be able to resist sweets and the urge to constantly eat more easily.
- Green bean unroasted coffee is available. Depending on the brewing time, the taste will resemble the taste of green tea or green peas.
- You can also choose specially processed green coffee beans. The drink will be yellowish in color, depending on the brewing time, it may resemble the flavors of green peas or nuts. Coffee processed in this way will contain more chlorogenic acid than green unroasted coffee beans.
You will not only be able to see more of the interesting things of the coffee world, but also taste them, try various combinations and enjoy coffee prepared directly from the hands of the best coffee makers in Lithuania. You can find more information and a detailed program of the festival here vilniuscoffeefestival.lt.
Vilnius Coffee Festival program:
FRIDAY (03.23)
12:00 / Official start of Vilnius Coffee Festival;
10:00-20:00 Roasters Village, Coffee Market, Presentations and Workshops;
12:30 / Opening;
13:00-20:00 / Espresso AllStars Bar;
13:00–18:00 / Coffee Tasting Championship (1st stage);
18:30 / Announcement of semi-finals.
20:00 / Opening Party @ Elfa Gastro Bar
SATURDAY (03.24)
10:00 / Start;
10:00-20:00 / Roasters Village, Coffee Market, Presentations and Seminars;
10:00-20:00 / Espresso All Stars Bar;
10:30-14:30 / Coffee Preparation (Barista) Championship (1st stage);
15:00-16:30 / Drawing Milk Foam (Latte Art) Championship ART BAR;
16:30-18:00 / Drawing Milk Foam (Latte Art) Championship (1st stage);
18:30 / Announcement of the finalists of the Barista and Latte Art Championships.
SUNDAY (03.25)
10:00 / Start
10:00-20:00 / Roasters Village, Coffee Market, Presentations and Seminars;
10:00-20:00 / Espresso All Stars Bar;
10:00–12:00 / Drawing Milk Foam (Latte Art) Championship. FINALS;
12:30–16:30 / Coffee Preparation Championship. FINAL;
17:00–18:00 / Coffee Tasting Championship. SEMI-FINALS.
18:00-18:30 / Coffee Tasting Championship. FINAL;
19:00 / Announcement of winners and award ceremony; 20:00 / Closing of the festival.
Program. Education.
FRIDAY (03.23)
15:00–15:45 / DC MINA espresso machines (ENG;
16:15–17:30 / Janis Podinš: Finding opportunity in a fast moving coffee world (ENG);
17:45–18:45 / Raimonds Zadvornovs Consistency of quality throughout coffee production (ENG);
19:00–20:00 / SAY CHEESE + Taste Map – Coffee and cheese pairing tasting (LT, registration on site!).
SATURDAY (03.24)
11:00–12:00 / SAY CHEESE + Taste Map – Coffee and cheese pairing tasting (LT, registration on site!);
12:20–13:30 / Francesco Sanapo and Italala Cafe: It tastes like coffee... And it's quality coffee! (ENG);
13:40–14:40 / Emanuelis Ryklys: Slow coffee games (LT);
15:00–15:50 / Regine Leonie Guion-Firmin: Training at Origin.
How To Guide: running coffee training session at Origin (ENG).
16:05–17:05 / Mixology of coffee drinks (ENG)
17:20–18:10 / Genys (LT)
18:20–19:10 / Leonardo Santetti: History of Coffee and Specialty Era.
SUNDAY (03.25)
11:00–12:00 / SAY CHEESE + Taste Map Coffee and cheese pairing tasting (LT, registration on site!);
12:20–13:20 / Diana Johnston Ledezma (DR Wakefield London): The power of coffee competitions (ENG)
13:35–14:50 / Leonardo Santetti: How to plant and grow Coffee: between botanical and plantations (ENG)
14:55–15:35 / Ilze Laukaleja: Quality of specialty coffee: balance between aroma, flavor and biologically active compound composition" (ENG)
15:50–16:50 / Agnija Tilla: Career in Coffee (ENG)
17:10–18:30 / Jamie Jongkind: Nordic Approach. Greens and the people (ENG).
