As a reader (reading is in fact the only true hobby that I have), and being a coffee person (a consumer as well as a producer/purveyor of roasted, equipment, etc...) I often run across articles that I feel offer some insight into coffee, even though the articles themselves are not about coffee at all. These writings can cover many disciplines, to use the academic phrase. Some recent examples include economics, consumer behavior, politics, labor, trade, physiology (taste, smell and addiction), marketing, merchandising, agronomy, etc.... Coffee for me is truly global, and not just in the geographic sense.
The following article, written by Eric Felten for the Wall Street Journal, in his "How's Your Drink" column, is a good example of how I learn and expand my understanding of coffee through, seemingly, unrelated fare. I find this article very interesting on two levels; personal and professional: 1) it helped me gain an understanding of why I prefer my Scotch on the rocks, even as I drink my Bourbon neat (the personal), and 2) it helped remind me of my role as a seller of coffee (the professional). And yet, at the end of the day, both the personal and the professional are not really that far from one another. For just as Mr. Felten points out, it isn't really the role of the blender to tell people how to drink his product, but more why he drinks it that a 'way. To analyze his own preferences, and try to understand those of his customers, so that he can further his craft; increase his industry and at some level enhance his own enjoyment. To do less would be both unprofessional and unnecessarily limit his quality of life. Not unlike coffee...... Hope you enjoy the article. The last paragraph sums it all up nicely.
http://online.wsj.com/article/SB124242619283025137.html
ps- I find Eric Felten to be one of the best food writers around, and if you can find his article on creating your own drink from last year, it is the best I have ever read on blending theory and strategy.
-td
Friday, September 20, 2013
The Number Nine brought to you by Ambex, Monin and Espresso Supply (RG Retreat 9)
McMenamin’s Lodge, Forest Grove, Oregon some nine years ago… a cadre of committed coffee roasters gets together for a first ever event dedicated to the craft of roasting coffee. This event- The 1st annual Roaster’s Guild Retreat, was historic, a first in number and intention. That intention- expand the knowledge of coffee and coffee roasting. Who can forget roasting in the basement morgue? the ghosts setting off the fire alarm; that first sensory analysis test; cupping with Ken Davids (many of us for the first time); shared bathrooms; and the open discussions on the picnic tables. We learned, made new friends, got very little sleep and began to raise the level of our craft. Most importantly, we made a commitment to ensure that this event and the Roaster’s Guild would continue, driven and inspired by the desire for knowledge, quality and community.
So, on we went… first to Delevan, Wisconsin where the Roaster’s Cup Challenge and the Saturday night bonfire were born; the Certified Specialty concept was put to rest; the defect cupping class (Yuck!); and the family of committed specialty roasters continued building a strong foundation.
The next year found us in, what would become our beloved playground for many years- Sugar Lake Lodge in Minnesota. Roasting outdoors during a Midwest thunderstorm; the Master Roaster program unveiled; Challenge Cup competition grew white hot; contact croquet; The RG Coastal Navy was formed; and roasters cemented their hardest working, hardest playing reputation.
In 2004 we traded roasting in the land of 10,000 lakes for roasting at 10,000 feet in Keystone, Colorado. Huffing and puffing, roasters learned the challenges of roasting at altitude; how to create a Mocha Java blend; Joseph Rivera’s Organic Acid class; the sub-zero bon-fire; and the future SCAA Director is finally on a winning Challenge Cup team.
For the next 4 years the Roaster’s Guild returned to Sugar Lake, where we welcomed the first Origin Sponsor, competing in the 1st single origin challenge. We enjoyed more sophisticated cuppings; debuted the Thursday beginner classes; the Silent Auction; the Merry Roaster’s Road Trip; the Gorilla Girls scooter trips. Roasted in standing water (boo!) and under a tent (yay!), went on snipe hunts. Got harassed by geriatric security and locked out of the boathouse, the bon-fires now lasting till dawn.
Now we return to the Great Northwest along the Lewis and Clark trail. Like those trailblazers, roasters are themselves faced with many unknowns: the worst recession in three generations, unavailable or unaffordable credit, a troubled retail sector. When better to learn new things, exchange ideas with peers and help move your craft, your business, your industry forward? Having a little fun in the process.
Your Host Sponsor Team- Ambex Roast and Control; Monin Gourmet Syrups; and Espresso Supply have come together to support your commitment to increasing your knowledge, strengthening the roasting community and roasting better coffee. In keeping with the spirit of Lewis and Clark and the original event pioneers; it’s not dangerous, but who is your next of kin?
So, on we went… first to Delevan, Wisconsin where the Roaster’s Cup Challenge and the Saturday night bonfire were born; the Certified Specialty concept was put to rest; the defect cupping class (Yuck!); and the family of committed specialty roasters continued building a strong foundation.
The next year found us in, what would become our beloved playground for many years- Sugar Lake Lodge in Minnesota. Roasting outdoors during a Midwest thunderstorm; the Master Roaster program unveiled; Challenge Cup competition grew white hot; contact croquet; The RG Coastal Navy was formed; and roasters cemented their hardest working, hardest playing reputation.
In 2004 we traded roasting in the land of 10,000 lakes for roasting at 10,000 feet in Keystone, Colorado. Huffing and puffing, roasters learned the challenges of roasting at altitude; how to create a Mocha Java blend; Joseph Rivera’s Organic Acid class; the sub-zero bon-fire; and the future SCAA Director is finally on a winning Challenge Cup team.
For the next 4 years the Roaster’s Guild returned to Sugar Lake, where we welcomed the first Origin Sponsor, competing in the 1st single origin challenge. We enjoyed more sophisticated cuppings; debuted the Thursday beginner classes; the Silent Auction; the Merry Roaster’s Road Trip; the Gorilla Girls scooter trips. Roasted in standing water (boo!) and under a tent (yay!), went on snipe hunts. Got harassed by geriatric security and locked out of the boathouse, the bon-fires now lasting till dawn.
Now we return to the Great Northwest along the Lewis and Clark trail. Like those trailblazers, roasters are themselves faced with many unknowns: the worst recession in three generations, unavailable or unaffordable credit, a troubled retail sector. When better to learn new things, exchange ideas with peers and help move your craft, your business, your industry forward? Having a little fun in the process.
Your Host Sponsor Team- Ambex Roast and Control; Monin Gourmet Syrups; and Espresso Supply have come together to support your commitment to increasing your knowledge, strengthening the roasting community and roasting better coffee. In keeping with the spirit of Lewis and Clark and the original event pioneers; it’s not dangerous, but who is your next of kin?
Coffee in Clearwater
Recently Chris Sherman, former food critic of the St. Petersburg Times, wrote an article about the unusually large coffee presence located in Clearwater for publication in the Times lifestyle magazine. What is unique about Clearwater, as Mr. Shrman points out, is that it has 3 Allied manufacturers- that is companies that produce goods for the coffee industry but not necessarily coffee itself. The companies are Melitta (North American HQ), Monin Gourmet Syrups (U.S bottling plant and HQ), and Ambex Roast and Control. It is kinda cool when you think about it, a city this size with that much impact upon, influence, etc... in a global industry like coffee. Why are we all located here: Why the weather of course!
http://www.tampabay.com/bay/
Read about it on page 50.
http://www.tampabay.com/bay/
Read about it on page 50.
This is Coffee!
This blog reflects the knowledge of 25 years working in coffee. From roasting to drinking with a little agronomy thrown in for good measure. Some of the writings on this site are copies of published articles (Roast, Tea & Coffee, Fresh Cup, etc...) and as such may not be reprinted or distributed without my approval. Please respect this. At this time I will not be engaging in conversation as I am too busy. I will revisit this decision from time to time. Enjoy!
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