post show WRAP UP
Transcripción
post show WRAP UP
post show WRAP UP CONFERENCE BY NUMBERS TOTAL NUMBER OF ATTENDEES: nearly SEVEN THOUSAND Total number of lab attendees: nearly 6 HUNDRED SYMPOSIUM SUMMARY 250 OVER SYMPOSIUM attendees Total # of exhibitors by Tracy Ging OUR INAUGURAL SYMPOSIUM WAS A RESOUNDING SUCCESS WITH MORE THAN 90% RATING THEIR OVERALL EXPERIENCE AS ABOVE AVERAGE OR EXCELLENT. 400 S USTAINABILITY IMPACT AT THE EXPO ORGANIC T-SHIRTS Total organic shirts ordered: 1 , 2 9 7 VINYL BANNERS Gallons of freshwater Our vinyl banners will be converted to totes through a partnership with E c o l o g i c D e s i g n s (www.ecologicdesigns.com), who are also workin g o n a pilot program to recycle burlap coffee bags. P o u n d s o f pesticides, Please check our online store in the next couple o f weeks to purchase your limited-edition tote! saved: 155,640 herbicides fungicides saved: and Pounds of vinyl saved from landfill: roughly 300 # of recycled totes to sell: 1 2 0 + 432 CONVERTING TO E L E C T R O NI C O P T I O N S | We saved almost 2 MILLION p a g e s o f p a p e r by p r i n t i n g l e s s a n d u s i n g m o r e d i g i t a l o p t i ons. *STAY TUNED ON SCAA.ORG FOR HOW MEMBERS CAN BECOME GREEN ER . Outcomes include a task force working directly with the Ethiopian coffee sector to find a feasible solution for specialty coffees and an update to the green coffee standard that better addresses Sumatran coffees. There is also the beginning of a structural approach to address climate change and forward-motion on unraveling the coffee genome. In addition, there are dozens of untraceable seeds, I’m sure several of which include strategies to maintain the relationship between price and quality. Keep in mind, these aren’t easy issues, but through ongoing and respectful discourse, we will uncover new directions. As a start, we’ve launched the Symposium Forum and invite you to join the conversation: http://forums.scaasymposium.org/forum/ Over 360 volunteers worked a total of 2,700 hours from Wednesday, April 15th thru Sunday, April 19th. Volunteers could be found helping in the labs, lectures, World Barista Championship, U.S. Cup Tasters Championship, and Coffee of the Year Competition, as well as passing out goodie bags on the show floor, helping at the volunteer kiosk, setting up the sponsor reception, and a number of other tasks to help make the show run smoothly. Much of our success can be accredited to our wonderful and dedicated volunteers. Thank you for another great year! The W ond er urrola by Theresa Maguire fu f Lecture s by G da H il THE POWER OF VOLUNTEERS rld o o lW This year’s Expo had several fantastic lectures on a variety of topics. There were classes for the new retail business owner, barista, roaster, producers and importers/exporters. On any given day at Expo, one could have stopped in on any of the classes and found that most of them were standing room only. Many of the speakers also stayed to answer audience questions and give advice well after the lecture had ended. These lectures are definitely a great place to get your questions answered by experienced professionals in the industry. LABS (not the dog, but the skill-building workshops) by Melissa Bula During the four days of this year’s 21st Annual Exposition over 30 hands-on labs were offered, including brewing, roasting, cupping, sensory and aroma, and espresso. Kicking off in high gear on Friday morning, the labs were bigger and better than ever before. Passionate volunteer instructors shared their knowledge spanning from beginning concepts and techniques with new industry apprentices to providing in-depth analysis to experienced coffee professionals. With the dedication and cooperation of our volunteer porters, station instructors and lead instructors, providing their unique experiences in this ever growing industry, these labs have been and will continue to be an annual haven where even seasoned professionals can listen, practice, be challenged and learn something new. U.S. Cup Tasting Championship by Marcus Boni THE 2009 ATLANTA EXPOSITION WAS THE SITE OF THE FIRST EVER UNITED STATES CUP TASTING CHAMPIONSHIP! This exciting event, hosted by Technivorm and Boyd’s Coffee, is similar to a triangulation test where each competitor must identify the odd WBC by Marcus Boni The World Barista Championship hosted by DaVinci Gourmet® in Atlanta was truly a level setting event in the realm of Barista competitions. 51 National Champions came together supported by over 100 volunteers and 51 WBC Certified Judges for this years competition. The introduction of the WBC café provided the opportunity for baristas to demonstrate how competition skills can easily translate into the everyday café environment. With the crowning of the new World Barista Champion, Gwilym Davies from the United Kingdom, the WBC and USBC programs have a renewed focus on connecting the role of the educated barista with the mission of the international specialty coffee community. cup in the group and complete 8 groups within 8 minutes. Accuracy remains the most important followed closely by speed. All coffees this year were donated by Counter Culture Coffee and proved to be perfect examples of the subtle nuances inherent to coffee. The 2009 Exposition also provided the venue for the Canadian Cup Tasting Championship where Barrett Jones of 49th Parallel Coffee Roasters cupped his way past 8 other competitors to be crowned the 2009 Canadian Cup Tasting Champion. After defeating 24 U.S. competitors, Ben Kaminsky of Barismo Coffee took home the title of the first ever United States Cup Tasting Champion! Both winners will attend the World Cup Tasting Championship in Cologne Germany, June 26-28. With the success of this first time event, the 2010 2nd Annual USCTC will certainly draw a crowd in Anaheim. get your MEMBERSHIP ON by Mansi Chokshi SCAA’s Membership Booth and Lounge were the happening places to be at Expo- who can resist hanging out with our very cool board of directors, getting tips from our committee members and meeting old and new members- not to mention the “happy hour” specials! The membership booth was ideally located near the main entrance and registration, and members were able to get assistance, learn about their benefits, update their status and become new members before entering the show floor. The Lounge on the show floor became the spot to hang out, have business meetings, and meet with other members. This year, SCAA invited its benefits partners to surround the Lounge so members had an opportunity to not only mix and mingle but also sign up for huge $$$ savings. And a popular booth in the SCAA circle was the Sustainability Committee’s booth featuring the award winner, the Zeri Foundation (www.zeri.org). Overall, members and Expo attendees that visited our SCAA Membership Booth or Lounge walked away with more knowledge about the SCAA and continued to develop relationships with both SCAA staff and members. Coffee Quality Institute’s 11TH ANNUAL LUNCHEON by Lily Kubota On Saturday April 18, the Coffee Quality Institute (CQI) hosted nearly 400 coffee professionals for its 11th Annual Luncheon. The 2009 Leadership Medal of Merit was awarded to BJ’s Wholesale Club for their commitment to quality and the advancement of CQI’s programs, which is one of just many exciting things on the horizon for the Q Coffee System. The Q Grader Program is expanding rapidly, giving coffee professionals the tools to evaluate coffee quality. Q Grading services are available in the U.S. and at origin to ensure that producers – and everyone along the supply chain – have access to this important tool. For more information about how CQI is improving quality and the lives of those who produce it, please visit www.coffeeinstitute.org So FRESH and So CLEAN by Alexandra Katona SCAA’s Store received a massive facelift this year. With new merchandise and a new look, the store was a huge success. Every minute of the day was full of hungry customers looking to score a nice gift, training materials or some new gear to bring back home. Be sure to check out our new and improved online store soon, including new merchandise, training materials and limitededition 2009 Exposition recycled vinyl totes! Tricks of the Trade HOT HAPPENINGS: ROASTER’S GUILD Competitions by Tina Landavazo At this year’s 2009 Coffee of the Year competition, we received 134 samples from SCAA members from all the coffee growing regions in the world. Out of these 134 samples, 57 were blindly selected by teams of expert cuppers to move on to the rounds in Atlanta, Georgia. The coffees were divided into 6 growing regions and cupped by Q-Graders. The top two coffees from each region moved on to the final round. Colombia’s C.I. Virmax Colombia S.A. took the title of best coffee. They submitted a coffee from Los Naranjos, San Agustin, Huila. In conjunction with the Coffee of the Year we held the Roaster’s Choice competition. This competition is a contest to judge the craft of roasting. All Roasters Guild members were invited to submit their best roasts. We received 30 coffees that were then vetted by expert cuppers. The top ten were selected to be in the competition. All the Expo attendees were invited to stop by and blindly taste the brewed coffees and vote for their favorite. The winner by popular vote was Equator Estate Coffees and Teas, which submitted an Ethiopian IMV roasted by David Pohl. by Cindy Cohn PARTY ON by Alexandra Katona People love to have a good time, especially in the coffee industry, and the SCAA recognizes the need for parties… I mean, networking events. This year, SCAA hosted some excellent parties (yes, let’s just call them what they really are). The show kicked off with our opening ceremonies and was followed by a rocking welcome reception, which featured traditional Nicaraguan dancing and fabulous company. On Saturday, the Roasters Guild party went down at Stats and had a plethora of Roasters Guild members, along with many non-members, who were able to network with fellow colleagues and catch up with friends. The show ended on top with the Barista Guild Party at the dynamic spot Ten Pin Alley. Baristas and fellow coffee lovers had a great time bowling, meeting new people, and getting down with their bad selves. And since you couldn’t possibly wait another year for the next SCAA show, check our website for events coming to a city near you! SCAA introduced a new show floor feature in Atlanta, Tricks of the Trade, geared toward educating attendees on unique innovations and techniques that could be applied to improve their specialty coffee businesses. The short sessions focused on quick tips and knowledge takeaways. Tricks of the Trade, presented in two prominent afternoon sessions, featured a wide range of exhibitors who spoke on subjects as diverse as the “ice factor” in beverages to troubleshooting ducting problems, all need-to-know subjects for those in the coffee biz. there’s a first time for EVERYTHING by Tracy Ging After nine years of attending the SCAA Conference, now known as Exposition, I spent my tenth year as a staffer...whole different world, let me tell ya. Over the years, I’ve developed my own little show-routine and sort of forgot, or stopped noticing, how much goes on. Holy crap. So, I have a new appreciation for what it must feel like to be a first-timer and as such, am so thankful we brought back the First-Time Attendee Receptions. Each session was filled with 40-50 new people--all excited to get into coffee, all armed with lots of questions. New people are signals of growth and bearers of fresh perspective. It can only be a good thing, so I say welcome and we’ll see you next year! EL EVENTO by Irma Ramirez Nuestro primer Simposio como evento inaugural de la XXI Exposición Anual SCAA fué todo un éxito. No lo decimos nosotros, sino los asistentes quienes calificaron éste evento como una experiencia por encima del promedio y / o excelente. Este evento no fué dirigido sólo para ejecutivos, de hecho fué una mezcla representada tanto por la nueva generación de jóvenes baristas así como por una multitud un poco más, digamos de experiencia. Empresas grandes, pequeñas, gerentes, dueños, etc. Fué un evento más que nada dirigido a la gente que busca y que piensa en grande. Durante el Simposio se encendió un interesante diálogo acerca del futuro del café especial, examinando algunos de los retos más importantes hoy en día como lo son el cambio climatico, la compleja relación con Ethiopía y en general de cómo nosotros como industria podemos seguir creciendo a pesar de la incertidumbre que nos rodea. La Exposición en Atlanta trajo por primera vez a los Estados Unidos el Campeonato de Catadores de los Estados Unidos, éste interesante evento es una prueba de triangulación donde el concursante debe de identificar la taza diferente en el menor tiempo posible. El ganador; Ben Kaminsky de la empresa Barismo Coffee, quien junto con el ganador de Canadá; concurso que también se realizó en ésta exposición, participarán en el Campeonato Mundial de Catadores en Alemania, éste próximo Junio 26-28. Por supuesto las lecturas y laboratorios fueron otro ingrediente clave para el éxito de nuestra XXI Exposición Anual y para el desarrollo personal de los asistentes ya que tienen la oportunidad de obtener respuestas directamente de los expertos de la industria, se ofrecieron alrededor de 30 laboratorios manos a la obra en salas más grandes de lo acostumbrado. Este año tuvimos dos espacios para membresía estratégicamente localizados para ofrecer información de los beneficios de ser miembros de SCAA y sacar el mejor provecho de los descuentos ofrecidos. Como resultado, existe hoy un grupo trabajando directamente con el sector cafetalero de Ethiopia para encontrar una solución a éstos problemas, muy pronto publicaremos nuevos estándares que ayudarán a valuar mejor los cafés de Sumatra. Estamos en principios de un acercamiento para dirigir el tema del cambio climatico en cuanto al genoma del café. Aparte de ésto, hay todavía docenas de temas que seguramente incluyen estrategias para mantener la relación entre precio y calidad. El XI Desayuno del Instituto para la Calidad del Café (CQI) reunió a casi 400 profesionales, Este programa se extiende rápidamente a nivel mundial ofreciendo a los profesionales del café las bases y herramientas para evaluar la calidad y así mejorar el nivel de vida de los productores. Para más información: www.coffeeinstitute.org Tenga en cuenta que éstos no son problemas fáciles que se puedan resolver en una presentación de 90 minutos, pero con el debido seguimiento empezaremos a descubrir nuevas estrategias, repuestas y direcciones. Nuestros patrocinadores son una parte escencial para que SCAA pueda ofrecer cada año la más grande reunion de profesionales del café en el mundo. Agradecemos a nuestro país invitado de honor de éste año; Nicaragua, a nuestros patrocinadores oficiales Probat Burns en asociación con Bunn-O-Matic Corporation, Batdorf & Bronson Coffee Roasters y Royal Cup Coffee. Siguiendo con la Exposición, agradecemos a los voluntarios quienes trabajaron un total de 2,700 horas en los laboratorios, lecturas, campeonatos, piso de Exposición, kiosco de voluntarios, recepción para los patrocinadores, repartiendo las bolsas de recuerdo y un sinnumero de tareas que ayudó a que todo saliera de acuerdo al plan. 51 campeones nacionales participaron en el Campeonato Mundial de Baristas para coronar a Gwilym Davies del Reino Unido, la introducción del Café Bar a cargo de ganadores baristas sirvió para demostrar que las habilidades obtenidas en los concursos se aplican en la vida diaria. Esperamos que hayan visto realizadas sus expectativas en ésta pasada exposición y los esperamos en Anaheim California 2010. Sustainability Award Winner and the AWARD goes to... Lifetime Achievement Award Ted Lingle, Coffee Quality Institute U.S. Cup Tasting Champion Ben Kaminsky Outstanding Contribution to the Association Award Rick Peyser, Green Mountain Coffee Roasters Coffee of the Year C.I. VIRMAX COLOMBIA S.A. OF COLOMBIA Distinguished Author/Publisher Award Kerri Goodman Small and Miles Small, Coffee Talk Roasters Choice Equator Estate Coffees & Teas Special Recognition Award Jeanne Sleeper, JBS New Product Award Winners Cafelat, Coffeebark, Inc., CSC Scientific, Espressi, Torani / R. Torre & Co., George Howell Coffee, and Cirqua Customized Water Mose Drachman Award Tracy Allen, Brewed Behavior Sustainability Award Winner Zeri Foundation (Eje Cafetero) World Barista Champion Gwilym Davies ZERI Foundation The SCAA Sustainability Committee has awarded the 2009 Sustainability Award to the ZERI Foundation (Eje Cafetero) in recognition of its innovative approach to socioeconomic and human development. ZERI worked with the coffee research center CENICAFE to teach small-scale producers in the Eje Cafetero region of Colombia how to grow mushrooms using coffee waste as the medium. Over 3,000 farmers participating in this project have been able to improve their diets by eating the mushrooms (an important source of protein) as well as generate additional income by selling them. This initiative already has been replicated in Zimbabwe and has extraordinary potential in other coffee-growing countries. For more information, please visit the ZERI Foundation’s website at www.zeri.org THANK YOU SPONSORS It is the goal of the SCAA to work closely with our partners to develop long-term relationships that support and promote the specialty coffee industry. We would like to thank this year’s sponsors, especially the SCAA Portrait Country, Nicaragua, and the SCAA Official Host Sponsor, Probat Burns, in partnership with Bunn-O-Matic Corporation, Batdorf & Bronson Coffee Roasters and Royal Cup Coffee. It is with their high level of dedication and continued investment that the SCAA is able to host the world’s largest gathering of coffee professionals on earth.