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Reports From the Road
SCAA Houston 2011 Wrapup
Author: Jon Rosenthal
Posted: May 6, 2011
Article rating: 9.2
feedback: (7) comments | read | write
 
Roasters' training, Coffees of the Year and Roasters' Choice Awards
Posted by Jon Rosenthal, 12:05pm Permalink to this blog entry

My last day at the SCAA started with me meeting my good friend Chris Kocurek in the roasting workshop area run by the Roaster's Guild of America. Inside this area was an array of commercial roasting machines and there with small groups learning about everything to do with commercial roasting, from the concepts of roast profiles and the results in the cup.

There was also a bit of a competition going on. Roasters' Guild members (and potential members) had the opportunity to practice roasting on real commercial drum roasters, learning the craft. Everyone got a chance to sample the coffees later on. There were enormous amounts of coffee in this area, and I was impressed by the work the Roasters' Guild did to not only have these machines set up, but also have all the venting in place so the entire room wasn't filled with roasting smoke.

Click for larger image Click for larger image
Entrance to Roasters' Choice Area
On one side, there was the Roasters' Choice Competition area; we headed to the roasting area first.
Practicing
Here a show attendee is doing their own roast on a small batch roaster. Note the complex venting system for dealing with roasting smoke.
Click for larger image Click for larger image
A Lot of Coffee
There is a LOT of coffee at the SCAA show, and certainly a lot - 100s of kilos worth - at the roaster sampling area.
Roasting Discussions
Ongoing discussions about the finer points of roasting coffee and how to do it.

Leaving the roasting area, we walked through the brewer's cup area where they had tables set up with folks making pourover brews of some of the world's finest coffee selections from this year two competitions - the Coffees of the Year and the Roaster's Choice Awards, both run by the Roasters' Guild of America.

I sampled some Hawaii Ka'u as well as a Colombian Geisha and the Santuario Bourbon. They were all very good, but the Geisha coffee was a standout for me at the show. One of the great things about the SCAA show is that you really can try some of the world's best coffees, especially if you know where to go. The Roasters' Guild areas were definitely one of those places.

Click for larger image Click for larger image
Pop up coffeebars
The tasting areas had pop up style coffee bars offering manual drip representations of all the top scoring coffees.
Setting up the next brew
Setting up the next brew as the coffees were very popular for a variety of SCAA show attendees.
Click for larger image Click for larger image
Tasting Area
The tasting area for the two competitions was nice and big, and very popular throughout the SCAA show.
Manual Pourovers and Discussion
The SCAA has come a long way from how these kinds of events used to run. In years past, these coffees would be served via big bulk brewing devices.
Article rating: 9.2
Author: Jon Rosenthal
Posted: May 6, 2011
feedback: (7) comments | read | write
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