Dubai – Qahwa World
World of Coffee Dubai 2026 is set to feature a cutting-edge programme of lectures that bring technology, neuroscience, and coffee science to the forefront of the global coffee conversation. Hosted at the Dubai World Trade Centre, Za’abeel Hall 6, the event will gather leading experts to explore innovation, sustainability, and the science behind coffee.
On 19 January 2026, Kato Joshua, Founder of the Institute for Tech Diplomacy and Resource Governance (ITDRG), will present “Coffee Diplomacy: Leveraging Technology to Strengthen Global Coffee Governance.” Joshua will examine how AI and blockchain can enhance transparency, equity, and sustainable trade, particularly in African coffee supply chains. The lecture introduces coffee diplomacy as a framework to support ethical trade, strengthen governance, and foster global collaboration among producers and traders.
Innovation continues on 18 January 2026 with Mario Ubiali, Founder and CEO of Thimus, delivering “The Milan Neurobrew: How Neuroscience Helped Create a New Breed of RTD Coffee Drink.” The session will highlight how sensory neuroscience drives rapid prototyping of ready-to-drink coffee products, creating human-centric, de-risked innovations that align with consumer behaviour. Ubiali is a two-time TEDx speaker, professor of Neuroscience for Marketing, and contributor to Nature Human Behavior.
Also on 18 January 2026, coffee science enthusiasts will benefit from James Harper’s lecture, “The Science of Roasting & Energy Transfer: Mastering the Thermodynamics of Flavour.” Harper, creator of the Filter Stories podcast, will explore the evolution of roasting from early machines to modern convective systems, explaining how heat transfer and chemical reactions shape coffee flavour. Known for making complex science accessible, Harper bridges history, physics, and practical roasting insights.
These sessions position World of Coffee Dubai 2026 as a global platform for knowledge exchange, emphasizing transparency, innovation, and scientific understanding across the coffee industry.
