APRIL 19, 2018

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION

NEW COFFEE ROASTERS

GUILD

COMPETITION MAP

EXHIBITOR OF THE DAY: ILLY CAFFÉ

SPOTLIGHT ON

CHINA

2 THE DAILY EDITION | THURSDAY, APRIL 19, 2018

STAFFAlex Bernson Executive Editor

Tiffany Howard Design

Susan Gates Advertising Sales

Danny Pinnell Digital Edition

ADVERTISERSSynesso

Host

Pacific Foods

EK

Rekerdres Insurance

Monin

illy Caffe

HunterLab

Fetco

Independent Can

Brazil Coffee Week

Yunnan Coffee

Bellwether

BUNN

Club Coffee

TABLE OF CONTENTS SCHEDULE OF EVENTS THURSDAY, APRIL 197 am–6 pm Expo Registration Open

7 am–7 pm Exhibitor Move-In

8 am–4 pm Coffee Skills Classes & Workshops

8 am–5 pm Specialty Tea Institute: Tea Certification Program

10 am–5 pm USCC Judges Certification Workshops

6 am–9 pm Official Launch Party* *All Registrants invited, badge required for entry.

DAILY EDITION ONLINETo read the Daily Edition online, visit: scanews.coffee/daily-edition

GET TO KNOW CHINA

4 Map of Competition Areas

8 Meet Access: The New Barista Guild

Event MARK HUNDLEY

12 Looking Forward to 2018 Guild Events

14 Expo Tips: Using the App

Join the Unified Coffee Roasters

Guild for Their First Meeting &

Mixer at Expo JOE MARROCCO

APRIL 19, 2018

FEATURED

COVER PHOTO: A WORKER ON A COFFEE DRYING PATIO IN YUNNAN.

GET TO KNOW CHINALIVE HAPPILLY

There is only one illy blend, unique as the ones who love it.Discover our stories on illy.com

José Abelardo Díaz Enamorado, winner of the Ernesto Illy InternationalCoffee Award in 2017, has been perfecting coffee farming his entire life,

to offer the world his very best harvest.illy has been perfecting its unique blend of nine Arabica origins for more

than 80 years, to offer the world its greatest coffee.

#LIVEHAPPillyILLY® and illy logo are registered trademarks of illycaffè S.p.A. via Flavia 110 - 34147 Trieste — Italy. © 2018 illy caffè North America, Inc. All rights reserved.

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4 THE DAILY EDITION | THURSDAY, APRIL 19, 2018

MAP OF COMPETITION AREAS

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6 THE DAILY EDITION | THURSDAY, APRIL 19, 2018

On Saturday, April 21st, at 4pm, please be sure to make your way over to Hall 6E, for the official launch of the CRG during their meeting and mixer. The newly formed volunteer leadership group, called the Advisory Council, will reveal the new Coffee Roasters Guild brand, and will present on the upcoming plans and activities CRG has in store for members. It will be the a great opportunity to meet many of the Advisory Council members, chat with fellow roasters, and find out ways to get involved!

In February 2018, the Advisory Council held their first official meeting, where they discussed expectations, goals, and strategies to fulfil the CRG mission to “inspire a diverse coffee roasting community through the development and promotion of the roasting profession.”

The initial focus is to create a robust framework of opera-tions, where the ever more diverse roasting community and its dynamic needs are well-represented. To better serve those needs, the CRG is working toward adding three new committees (Com-petitions, Sustainability, and Equity, Inclusion & Diversity) to its existing committees (Communications, Member-ship, Education and Events). In addition to kicking off the planning of upcoming events such as Retreat, Camp, and Sensory Summit, the CRG wants to start by listening: understanding how to build relevant value, mapping out desires, needs and hopes from their constituency, and meeting members where they’re at.

JOIN THE UNIFIED COFFEE ROASTERS GUILD FOR THEIR FIRST MEETING & MIXER AT EXPOJOE MARROCCO, CRG COMMUNICATIONS COMMITTEE CHAIR

The Roasters Guild and the Roaster Guild of Europe are now the Coffee Roasters Guild (CRG). After months of work and meetings behind the scenes, the RG and RGE leadership groups are ready and excited to bring together the members of both guilds into one collaborative community of professional roasters. As one of the biggest gatherings of that community, Expo is the perfect place for CRG to launch and reveal

its face with a new brand, and for you to find out more!

Join the Coffee Roasters Guild by attending the Meeting and Mixer, Sat. 21 April, 4-6:30pm, Hall 6E.

Can’t attend? Come find us at the CRG Booth in the Championships Arena on Level 6.

MEET ACCESS, THE NEW BARISTA GUILD EVENT

ACCESS EDUCATION. ACCESS INNOVATION. ACCESS NETWORKING. ACCESS COMMUNITY.

BY MARK HUNDLEY, EVENTS COMMITTEE CHAIR

THE DAILY EDITION | THURSDAY, APRIL 19, 2018 7

The Barista Guild was inspired by this and wanted to think of new and exciting ways to serve their members, both new and long standing, who have been through the certifications and are still hungry to learn more. This is where Access was born. A new event that welcomes all levels of experience within the industry. With acces-sibility in mind, we have been working hard to create something that is packed with product presentations, lectures, hands on work-shops, and opportunities to be together in a room and get a bit more experimental than the structured educa-tional courses allow us to. This event is meant to have subject matters that can be universally applied to all the attendees no matter how little experience or knowl-

edge they may have on the subjects being discussed.

We are happy to announce that we will be unveiling our first iteration of this event on September 19th and 20th at Brazos Hall which is in the heart of downtown Austin Texas. We will be offering multiple sessions of classes that will cover topics that span throughout the entire spectrum of the industry.

Some of the subjects that we will be covering will be related to water quality, sample roasting, equipment technician knowledge, signa-ture drink building, improv-ing your businesses social media presence, opening your own café, green coffee purchasing, tea exploration, wholesale, varietals, and much more while also leaving plenty of opportunities that

Continued on Page 8

Through education and certifications, the Barista Guild has been committed to helping baristas find their places within the coffee industry. We’ve focused on Barista Camps and have strived to continually keep offering the SCA certification program at its highest level while finding new elements to add to each camp event to create unique experiences. We have seen countless baristas receive certifications through this program and grow beyond their roles because of experiences they have gotten at camp.

8 THE DAILY EDITION | THURSDAY, APRIL 19, 2018

GET TO KNOW 2018 PORTRAIT COUNTRY CHINAThe Chinese coffee market is booming, both as a consuming market, and increasingly as producing country as well! So much so that China is this year’s SCA Expo Portrait Country partner. Every year, the Portrait Country has the opportunity to introduce attendees to the coffees of their homeland at the Specialty Coffee Expo. Additionally, the selected origin has a significant role to play in other areas of the show including participation in panels, lectures entertainment, and social gatherings. This means that you will have many great opportunities to learn more about the dynamic Chinese coffee market.

A group of roasters, baristas, and coffee aficionados also recently got a chance to get to know China better on the SCA’s first origin trip to the country, which headed to Yunnan February 4-10. To learn more about the experience, we talked to two attendees, Steven Lee, a longtime volunteer and leader in the Roasters Guild, and Burc Maruflu, the CEO of Savaya Coffee Market in Tucson, Arizona. Here they are in their own words:

will be designated to attendees being able to get hands on time with all different machines and barista tools that are cur-rently being used in cafes across the country.

The beauty of a new event like this is that there are endless possibilities of where we can take this. As your Events Commit-

tee Chair, I am interested in hearing what our mem-bers would love to see at an event like this. I invite anyone to hunt me down this weekend at Expo and tell me about some ideas or topics of interest that we should spend more time highlighting. Our Executive Council will be hanging out at the Barista Guild Lounge all weekend so please come say hello!

Access Continued

THE DAILY EDITION | THURSDAY, APRIL 19, 2018

THE DAILY EDITION | THURSDAY, APRIL 19, 2018 9

BURC MARUFLU:

China was special, and quite different than other coffee growing regions I have been to. The things that stood out to me were the energy, excitement, and re-markable commitment of the people in Yunnan to take the coffee trade to the highest possible level.

The difference is that in many other established coffee growing countries, traditional farmers are having difficulty attracting the new generation to continue the work. In China, I saw a motivated and caring youth willing to get involved. They are actively involved in the Specialty Coffee movement, research the coffee growing practices from around the world, and are open to bring new techniques and tech-nologies to their farms. They combine the new methods they learn with their local

resources. Such as using the bamboo drying mats on their patios. They participate in the worldwide coffee events, understand how coffee can be consumed at its best, and employ practices that add value to their product.

I loved observing the re-markable interest in growing organic and sustainable coffee because it is very important to me person-ally. I tasted many coffees from the Boashan and Pu’er regions. They were mostly Catimor variety, in all kinds of processing methods. I saw that growers are constantly bringing in and planting new varieties. Because of this dedication, I predict the cof-fee availability will get more exciting in the next 3-5 years.

In general, the coffees had good body, nice texture and sweetness, and good chocolate and fruity flavors. They were lacking some acidity in comparison to,

let’s say, Central American coffees in general. However, as they are cultivating the newer varieties, and perhaps with some hybrids derived from them, they may improve the acidity, and therefore achieve untraditional results and lead a change. I liked the beer fermented coffee in the White Tiger Mountain Coffee Plantation. t was interesting to learn that the mountain water, coming through Manlao River, used in the wash process was adding to the quality of the coffee produced, and even gave it a unique ginseng taste note.

STEVEN LEE:

This was my first trip to China, and one of the things that stood out to me most was the weather. This was one of the first coffee trips that I’ve been on where I was glad that I packed a jacket, sweater, and a scarf. This was

one of the coldest trips that I had been on, but once you got out of the city and onto the farms, the familiarity of the landscape begins to set in. Overall the infrastructure in China is good; roads were above average, processing facilities are clean, well kept, and in some cases very well equipped (one dry mill had two optical sorters running in series—which is not usual, nor very affordable in many cases).

The trees were packed in pretty densely on some of the farms and that was a bit unusual to see as well. They are growing a lot of Catimor, and they were a bit more

GET TO KNOW 2018 PORTRAIT COUNTRY CHINA

Continued on Page 10

THE DAILY EDITION | THURSDAY, APRIL 19, 2018 9

10 THE DAILY EDITION | THURSDAY, APRIL 19, 2018

complex and sweet than other Catimor that I’ve had in the past...they may be ben-efiting from the colder cli-mate—some studies indicate that there is a relationship between lower temperatures and higher sugar concentra-tions in some fruits during the second stage maturation period. Overall, with the Catimor, it is performing well and would serve well as a clean and sweet blender.

There were some other varieties that were being planted, and I think those were the coffees that ex-celled on the cupping table. There were a couple Bour-bons from Beaton Coffee Co. in the Baoshan region that were particularly memorable.

The Washed Bourbon had good clarity; notes of jasmine and honeysuckle, and a nice tangerine-like juiciness. The Natural Bourbon was inter-esting; blue fruit, strawberry,

milk chocolate and a bit of lactic acid...it was a bit polar-izing, for me anyway. Many of the Natural Processed coffees that I had there seemed a bit far over the edge and very punchy and in your face. They were interesting, for sure, but I found them a bit rustic and unrefined in their execution...like I said, a bit polarizing.

There are some very nice refined washed coffees com-ing out of China, there are some very wild dry processed coffees coming out of China, there are very nice qualities of all levels coming out of China.

The potential of the Chi-nese coffee market is huge. And China is also a growing consumer base--in fact it is its own best customer, so prices are stabilizing for them and farmers can actually get pretty good prices on aver-age for their coffee (the local market is often times higher than the export price).

My two cents, I think that people just need to try it and find out for themselves. In general, what everyone needs to know about coffee from China, is that it is good.

China Continued

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We’ve asked representa-tives from the Guild Working Groups and Councils to give us the lowdown on their respective meetings and why you should join them!

Coffee Technicians Guild launched in 2017 with an event in the US and Europe – the inaugural CTG Summits were a resounding success which has resulted in further plans for meetings this sum-mer. CTG Education Chair, Rebecca McNelly explains the educational element of Coffee Technicians Guild Summit.

LOOKING FORWARD TO 2018:

GUILD EVENTSCONTRIBUTORS: BGA EVENTS CHAIR - MARK HUNDLEY - BOLT COFFEE COMPANY

CRG EVENTS CHAIR - FILIP AKERBLOM, OWNER - LILLA KAFFEROSTERIET

CTG EDUCATION CHAIR - REBECCA MCNELLY, OWNER/OPERATOR - HEARTLAND TECH

BGE EVENTS CHAIR - STUART RITSON, SALES - CAFE IMPORTS

Events are a key vehicle in the stable of the Guilds, used to deliver education, community and professional development tools to SCA members across the globe. With five SCA Guilds producing events throughout the coffee event calendar there’s sure to be one that serves you and your community.

The upcoming Coffee Technicians Guild (CTG) Sum-mit will offer learning oppor-tunities for both spectrums of learners. Including several hands-on workshops, lec-tures, and the initial roll out of CTG classes that will count towards a Coffee Skills Diplo-ma. We are proud to say this event will be representative of the most advanced curric-ulum we have brought forth to date. But we also want to note that a huge focus of the CTG Executive Council is to bring new people into the workforce. Thus, we will offer

key opportunities for begin-ners as well.

If you are interested in exploring a technician career but have no experience as a coffee technician there will be workshops for you as well as networking opportunities and the ability to meet and hangout with industry lead-ers and professionals.

If you are already an expe-rienced coffee technician and are looking to further your career there will be lectures and hands-on workshops specifically designed for advanced learners. You will be able to test into applica-ble CTG classes towards a Diploma.

Keep an eye on the CTG website for updates on the dates and locations for up-coming events.

Well established, the Barista Guild of Europe are

looking forward to delivering their seventh CoLab event this 29-31 May in Bucharest. BGE Chair, Stuart Ritson explains the interactive program:

We cannot wait for the next CoLab. Bringing togeth-er coffee professionals from across Europe, our aim as ever is to foster new com-munities and build profes-sionalism. With those goals in mind, we have invited four of the most exciting speakers we can find: Tim Wendelboe, Lisanne Oonk, Ivania Cal-deron and Marie Pohler. Each speaker will be addressing some of the most important and pressing issues in the industry today; from senso-ry science to diversity, and even farming practices at origin. If that wasn’t enough we will be learning from and celebrating the Romanian coffee community with panel

12 THE DAILY EDITION | THURSDAY, APRIL 19, 2018

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discussions, tours, roastery visits and cuppings through-out the city. Whether you can make it for the full three days or just the main day of talks, we know this will be a unique opportunity to learn from industry leaders, meet with other coffee professionals and connect with the Bucha-rest coffee scene.

In addition to CoLab, Baris-ta Guild of Europe present their annual Barista Camp on 3-6 September at Evora Hotel, Portugal.

Another one for the baristas, Barista Guild of

America are offering a brand new event this summer – here Mark Hundley explains why Access is a not-to-miss occasion.

Access is a new event that welcomes all levels of experi-ence within the industry. With accessibility in mind, we have been working hard to create something that is packed with product presentations, lectures, hands on work-shops, and opportunities to be together in a room and get a bit more experimen-tal than the structured SCA educational courses allow

us to. This event is meant to have subject matters that can be universally applied to all the attendees no matter how little experience or knowl-edge they may have on the subjects being discussed.

BGA are happy to an-nounce that they will be unveiling their first iteration of Access on September 19th and 20th at Brazos Hall in the heart of downtown Austin, Texas.

Roasters are one of the largest represented group amongst SCA members so it’s key that the recently unified Coffee Roasters Guild (formed of Roaster Guild of Europe & Roasters Guild) deliver events which reflect their combined goals.

CRG Events Chair, Filip Akerblom invites roasters to join the Guild in Portugal this 10-13 October for their Cof-fee Roasters Guild Camp.

This is the first year we will do events united as one Guild with one common goal to create a better roasting community around the world. For the European market we

will continue to offer work-shop and lectures alongside the opportunity for network-ing and professional devel-opment.

In addition to this, at World of Coffee in Amsterdam 21-23 June we will offer an open meeting space for roasters to connect and listen to differ-ent trending coffee projects – stay tuned to read some more about this project.

CRG would also like to in-vite you to attend their Cof-fee Roasters Guild Retreat in Stevenson on 23-26 August where they’ll present their usual action packed program of hands-on classes, seminars and social get togethers.

A few more Guild events to look out for in the coming year include Barista Camp Asia, Sensory Summit and a second CoLab.

For more information on the events introduced keep an eye on the respective websites and social media channels for each Guild.

2018 GUILD EVENTS:CTG - dates location tbc

Sensory Summit - dates location tbc

CRG Retreat - 23-26 August, Stevenson

CRG Camp - 10-13 October, Evora Hotel, Evora

Access - 18-20 September

EU Barista Camp - 3-6 September, Evora Hotel, Evora

CoLab: Bucharest - 29-31 May, Arcub, Bucharest

14 THE DAILY EDITION | THURSDAY, APRIL 19, 2018

Throughout history, humans have relied on guides to make the most out of their journey through life. These guides have consisted of everything from the alignment of the stars, landmarks, wise individuals, locals, books, websites, and now the Specialty Coffee Expo mobile app.

Available for download in the App Store and Google Play, the Expo app is your personal guide to all things Expo. Consider it a friendly tool for navigating, planning, and networking during your time in Seattle.

Below are 5 helpful tips that will get you up-and-run-ning in the Expo app.

NETWORK WITH ATTENDEESAfter logging-in to the

Expo app, you are free to explore, post, and connect right away from the social feed where you will see activ-ity from other attendees and exhibitors in attendance.

EXPO TIPS: USING THE APP!Much like a social

media feed, the Expo mobile app gives you a plat-form to share your Expo experience with others at the show, and build a connection with them through likes, comments, and messaging.

The feed in the app also serves as a digital bulletin board displaying helpful an-nouncements and important messaging throughout the duration of Expo.

BUILD YOUR AGENDAThe Expo app allows you

to get the most out of your time in Seattle with the abil-ity to put together your own game plan for the extended weekend.

Whether it is a Coffee Skills Program course, Workshop, Lecture, or an exciting event, you can add it to your own personal agenda in the app!

FIND YOUR FAVORITE BOOTH After putting

together your Expo agenda, it’s time to hit the show floor! Find the booths that you want to check out with the interactive Show Floor Map to see where your favorite exhibitor is located.

Simply open the map and click on a booth.

With the tap of a finger, you’ll see what company is occupying a specific booth and can even receive direc-tions to that booth from your location within the conven-tion center.

EXPLORE SEATTLELooking for something to

do around town during your down time? Check out the list of SCA Member Cafes throughout the Seattle area to explore the local coffee scene.

With the help of the SCE Member Cafes Map, you can

view a full list of cafes and re-ceive turn-by-turn directions with one click!

Did you drink too much coffee already? Click on the “Local’s Guide to Seat-tle” to learn about exciting experiences around town like Food options, Outdoor Adventures, cool places to grab a Cocktail, Art displays, and where to do the best shopping!

LEARNThe Expo mobile app

contains everything you need to know about Coffee Skills courses, Workshops, Lec-tures, and more!

Want to see if a Lecture will be relevant to your career goals? Check out the full list and schedule in the “Lectures” tab within the app and find out how you can be in attendance.

Lectures are included at no additional cost with your Expo 3-day badge.

The Specialty Coffee Expo App is made possible by Pacific Foods Barista Series

EXHIBITOR, SPONSOR & INDUSTRY NEWS Sponsored by Rekerdres

This past February, twenty leading marine insurers from around the globe descended upon Dallas, TX, for their annual “Confab”. Hosted by Rekerdres & Sons Insurance Agency, the most prominent insurance underwriters in the industry came to Dallas to discuss coffee market trends and risk management.

Since 1953, in one way or another, Rekerdres & Sons have been ‘confabing’ with underwriters. However this year there were several coffee specific issues in the

minds of the venerable in-surers…some new and some old.

Coffee has always had a perilous journey from Ben-eficio to port. Truck thefts have been an issue the past couple of years, and the rate of incidents has not slowed down. New security technol-ogies help, but do not com-pletely solve the problem.

On the high seas the risk of vessel fire and pirates is present today just as it was 400 years ago. While global maritime piracy has declined

in 2017 compared to 2016, the number of vessel fires due to mis-declared cargo in containers has gone up. The largest vessels carry over US$1billion in cargo, making a General Average claim far more expensive than years past.

Of course, once on shore we have the risk of hurricanes and floods striking public warehouses. These insurers weathered 3 hurricanes this past year, as did the port of Houston and its coffee community.

And now we have the very modern issues of Acrylamide, the Food Safety Moderniza-tion Act…and don’t forget the cyber criminals!

Ted Rekerdres (CEO) point-ed out “Creativity in meeting the trading risk has always been our hallmark… and we will need to revisit our resources again soon.”

One thing is for certain – the coffee supply chain is complex and full of pitfalls. There is no slowing down in issues facing the specialty coffee industry – and the insurers who protect it.

COFFEE INSURERS DISCUSS NEW AND OLD RISKS AT REKERDRES CONFAB ADAM C. REKERDRE

21-23 June 2018

www.worldofcoffee.org

FEATURING