2009 SCAA Annual Conference wrap-up
This year’s conference was a great time! I was glad to have the opportunity to connect with old friends and make a few new ones. I was also happy to have been able to take a few classes, mostly centered on cupping (coffee industry for tasting), and build some more in-depth knowledge on the subject. The first class I took “Organic Acids and the Chemistry of Roasting” was especially insightful. It was basically a breakdown of how the different acids, developed during the roasting process, present themselves on the palate. For example, if you know me, you know that I am a HUGE fan of East African coffees. To be more specific, I am always recommending Ethiopian coffees to our customers. These coffees tend to have a much higher concentration of phosphoric acid, lending a distinct berry like sweetness, which, in combination with the other acids and compounds, makes for a very complex coffee experience… Hence my love for them! There are regions outside of East Africa that have had luck reproducing some of the same character in their coffees (Think Panama’s famous Geisha heirloom coffee “La Esmeralda”).
I also participated in defect cupping, which was a good experience. Phenolic was probably the worst thing I’ve ever tasted in a coffee cup, and I hope that I never have to experience that again. Ask me about the story told to explain the flavor/aroma we were experiencing. I refuse to put in print. Comparative cupping was a blast; learning that I was fairly skilled in discerning between a washed and unwashed example from the same producing region was pretty gratifying.
Now the thing that still has me talking is the espresso machine known as the “Slayer”. I’m a bit of a tech nerd and if you didn’t believe me before, you will now. This machine takes temperature and pressure profiling to a whole ‘nutha level. I could go into an extremely long-winded explanation into the how/why this machine is so wicked, but I believe it’s best for them to do the explaining. www.slayerespresso.com They opened up both of the machines they brought to anyone who wanted to take them for a spin, and for that I am eternally grateful. Reallllllly neat!
On my last day there, Tracy Allen of Brewed Behavior in KC, MO graciously invited me to participate in an informal cupping of several Costa Rican Micro Lots. They were amazing! Had a chance to visit with a couple of the producers, talk about issues at origin, what washing/ drying methods yielded in the cup and was even invited to come down and take a look around the farms. I hope to take them up on that!
It was a solid experience, for sure. It’s good to be around so many fellow coffee professionals once in while, definitely serves as a recharge!
Looking forward,
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Alex
