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Plateaus and Moments of Discovery

Posted by Chris DeMarse on October 24, 2008 at 3:26am

I entered into coffee two years ago with only a cursory knowledge of this fine beverage I've become so enamored with these days. I knew it was black, that it "tasted bitter", and that it was, in my mind at the time, a poor substitute for Mountain Dew. Fast forward to today; redistribution methods, TDS brewing measurements, gram scale dosing, pulped natural, and 9 bar are all terms that float in foggy cloud in mind. Ive pondered the effects of convex tamping versus flat piston tamping. I've chatted with Kyle Glanville briefly on the effects of separating the fines out of ground coffee to achieve clarity in extractions. I've talked with Scott Lucey on the possible results of clumping relating to espresso extraction for a prolonged period of time. I read JIMSEVEN religiously. So what's amiss?I would hope that I'm realistic enough with myself to say that there may be infinite amount of information that could form a whole new level of understand and practice in pursuit of becoming a master of coffee. There are probably endless piles of test results that have yet to be compiled from Ernesto Illy's lab. Yet, if I may be candid, I find myself learning very little new in the way of coffee theory these days. Now, it may be that I'm not hanging out in Intelly L.A's lab every day staring in awe at what crazy idea they might be working out next or that there are only a handful of people here in Indiana that have even gotten past "milky way lattes", but I feel a little stunted lately. But this got me thinking.I seem to devote a lot of time to this website for my own personal gain. I seem to spend a lot of time reading blogs and scouring the pages of BMag looking for my next new fix. And don't get me wrong; I find it wildly interesting and informational, but I am beginning to realize that information is effective for understanding and yet yields no wisdom for life with me.My agitation techniques for french press will not teach me how to respect my wife and to love her fiercely enough to serve her and her best interests. My ability to pull a ristretto SO espresso with perfect streams at 6 seconds will never teach me how to be responsible and organized in my life or to help me understand the value of investing into others. None of this information was ever meant to do that; it was meant to brew great coffee.My struggle, and maybe yours or someone you know, is that I spend so MUCH time learning how to become better at my job while spending a lot less time cultivating the practices of selflessness and servanthood that breed within me a wisdom for life. I find nothing wrong with being great at what I make my money doing, but I don't want my identity to be wrapped up in how much I do. I want people to know me as someone that they feel valued, appreciated, and cared for when they are with me. I want to maintain a perspective that values the lives of people not on their perceived usefulness for my informational growth, but as souls who are longing for connection and who hope, fear, despair, dream, love, ponder, and want people to know them for themselves.It may have been time for me to "plateau" with my desire for information because it brought about desires for wisdom in my life. At any rate, the perspective demands some thought.

Loaner Machine

Posted by Jaimie Rae Weidner on October 23, 2008 at 3:57pm

Our espresso machine wasn't doin so well, they bought it used to begin with, and we've been open 5 years now, so it's expected. Well the owners decided against buying a new machine, so ours is getting rebuilt. Unfortunately we got the worst loaner since he has so many out right now. It sucks! It's so frustarting to serve drinks, shots especially, that are far under par compared to your usual best. It's gonna be a rough weekend.

Competition video

Posted by Jesse -D-> on October 23, 2008 at 7:41am

Hey all, does anyone know where I can get access to soe video from the WBC any year will do, I want to see it all.

Anyone need a barista?

Posted by Rachael Renk Simas on October 23, 2008 at 7:30am

I got fired monday. It was stupid and unfair. I've never done anything wrong there - never late, in fact, I'm always early, the drawer is never off, never been repriminded, and when I went in early monday morning to open my boss was waiting for me to get my keys. Whatever. If he's going to be like that, I don't want to work for him anyways.Bad news is, no other coffee houses seem to be looking for baristas. I sent my resume to a couple but I havn't heard anything back and don't think I will. Unfortunately, I have an interview at a clothing store in the mall on monday and I'm dropping my application off at another one today. I hate retail and I can barely stand shopping at the mall, let alone working there, so it would suck. But. A job's a job and I need money, I have a car payment and other bills.Maybe it won't be so bad, but, I really loved doing the coffee thing..Maybe later. Next time.

Rwanda COE auction is today

Posted by Andy Newbom on October 23, 2008 at 2:51am

We will be bidding on some coffees in a group. There has not been a lot of interest in this auction stateside. I am concerned for the overall prices and the impact to the farmers. I hope that more people end up bidding and bring the average price up to make a difference for all of the hardworking farmers. They deserve it!http://www.cupofexcellence.org/coeauctions.aspx?tabid=36

The Finals

Posted by Brazil Fair Trade Certified Cupping Competition on October 23, 2008 at 2:30am

Silvio Leite and Wendy de Jong in full cupping mode.This morning our crew of judges and TransFair USA staff left the Colinas Hotel and headed out to the Centro de Excellencia for the final two rounds of cuppingThe morning will feature ten of the top natural coffees from Tuesday's session and eleven of the semi-washed/washed coffees from yesterday (the eleventh coffee is due to a tie, not any Spinal Tap references.) The international panel is really looking forward to this final session for several reasons. These coffees are all ones that the judges want to see again. For Darrin Daniel the final round "gives you a chance to really wrap your arms around the coffees and get very descriptive." The Allegro green buyer also said that "when you recognize a coffee you like from the first round it resonates with you and proves its quality."

John Cossette, Andrew Miller, and David Hermann calculate their final scores.Stay tuned for more!

Poço Fundo Part 2

Posted by Brazil Fair Trade Certified Cupping Competition on October 22, 2008 at 3:00pm

After the visit at COOPFAM's new dry mill and cupping room, we all piled into the van and set off to visit a member's farm. The journey was worthy of an Indiana Jones movie. We were told that the carpets of giant red ants we'd pass on the road were signs of coming rain (not eminent doom.) One collapsed bridge forced a long detour around to another bridge which looked like it was about to collapse. Bets were taken on how the van would fall into the river. The scenery, as it is in most coffee lands, was beautiful-tall rolling hills dotted with small farms, dense lush foliage contrasted with deep red soil, plenty of free-range grass-fed hormone-free cows, and plenty of coffee trees.We finally arrived at the farm of Sebastião Oliveira Silva after having to shoo a few languid cows off the road. In front of his his family's home was a beautiful new drying patio funded through a rotating grant from the Responsible Sourcing Partnership. Eleven Fair Trade Certified producer groups applied for the grant and after deliberations that included coffee industry experts, five groups we given the loans to disburse among their members. The co-ops are responsible for tracking and reporting the use of the fund on a monthly basis. The co-ops will also pay back into the funds to that other members can benefit on a rotating basis.

Our group was welcomed into thier home and served delicious bolo de banana (banana bread), queijo caseiro (home-made cheese made from those lazy cow's milk), and coffee from Sebastiao's farm. Treats were made by Sebastiao's wife Vania Lucia Pereira Silva with help from their children Camila, Gabriel, and Daniel. Oscar Gonzales found the bolo de banana particularly enjoyable and sat himself down next to the plate.While the rest of us headed off on a short hike to see Sebastiao's plants, Oscar took a short siesta digestiva on the hammock.

Sebastiao has about 12 hectares of coffee trees, all organic. Like the other flora and fauna in this part of Brazil, the plants were tall and healthy. The harvest was almost a month late this year due to rains and Sebastiao had just finished a few weeks ago. Many of the plants were already undergoing some beautiful flowering, hinting at a strong harvest next year.

We thanked Sebastiao and his family for their wonderful hospitality and headed back down he red road.

Busyness

Posted by Cherie on October 22, 2008 at 2:24pm

Geez...I don't log on for a couple weeks and it seems the barista exchange world fast forwards 2 months. This whole not having a computer thing really isn't helping...Anyway.I posted a discussion about the cool experience I had with one of the local newspaper writers in the shop, but just for kicks here is the link for the story they did. http://www.journalstandard.com/entertainment/x811424321/-Dance-of-the-Barista-Coffee-drinks-take-a-shot-of-patience-sprinkled-with-timeI really do love my job as barista trainer in our small shop. Speaking of which, we have 4 new hires right now and it looks like they will all be training on bar. (For us, this is a lot all at once.) This means that I will be a lil busier for awhile, but I get to talk espresso and about all the details behind making good espresso .... mmm 'spro ... and the details and art in getting the silky foam in the milk...I can't wait. :)I think training others helps me to get past the "just another shift" blahs that I can sometimes get. I wonder if other barista's get those blahs? I may have to start a discussion on that sometime.I'm really bummed I ended up missing the 'spro down after all. We ended us being short-staffed that weekend and I needed to be there to help hold down the fort.Hmm...what else is going on. School, church, the shop ... I'll stop here I guess. I either need good latte or some sleep because all my mind is wanting to do is ramble. (I am trying to spare any readers of such.)Cherie

PT's Coffee Roasting Co. named Roast Magazine's Roaster of the Year!

Posted by Holly on October 22, 2008 at 6:05am

I am so excited to finally announce that PT's Coffee Roasting Co. has been named Roast Magazine's 2009 Roaster of the Year! We at PT's are honored to have earned the coveted title. Look for the article in the November/December issue of Roast Magazine. For now, here's a press release...PT's Coffee Roasting Co. has been named Roast magazine's "Roaster of the Year" for2009 in the publication's November / December 2008 issue released today.The annual "Roaster of the Year" title is awarded to candidates that serve coffee of superior quality, demonstrate a strong commitment to sustainable practices and their employees, among other criteria."We never set out with the intent of winning awards," said PT's Coffee Co-founder Jeff Taylor, "but it is gratifying to gain recognition for doing business the way that we feel is right; for example, through our DirectTrade program that develops relationships with farmers who are rewarded for exceptional quality, sustainability and commitment to their communities."PT's Coffee edged out North America's top specialty coffee roasters in the large(Macro) roaster category (companies roasting more than 100,000 pounds ofcoffee annually) to win the industry accolade."I am proud to have PT's Coffee Roasting Co. represent Roast magazine asour 2009 Roaster of the Year," said publisher Connie Blumhardt. "PT's Coffee encompasses all the qualities that we look for in our Roaster of the Year -- environmentally and socially responsible, innovative roasting, astrong commitment their employees and of course, serving great coffee."Two categories of the award are presented each year. Winning the small(Micro) roaster category was Coffee Klatch of San Dimas, CA. Owner Mike Perry is a friend and frequent coffee buyer with PT's Coffee.About PT's Coffee Roasting Co.PT's Coffee Roasting Co. began in 1993 as a single coffee shop in Topeka,Kansas, later expanding into coffee roasting in 1997. PT's Coffee nowr oasts over 100 tons of premium specialty coffee annually for wholesale clients and operates 3 retail locations in Topeka and Overland Park.Recognized for award-winning small lot coffees, PT's Coffee is among the leading roasters reviewed by industry resource Coffee Review, receiving the guide's highest ever rating of 97 points. PT's Coffee manager Pete Licata ranked 2nd in competition at the 2007 & 2008 U.S. Barista Championships.PT's Coffee can be found at fine coffee shops and restaurants nationwideand in select Whole Foods locations. For more information or to try PT's award-winning coffee, call 888-678-5282 or visit http://www.ptscoffee.com.

Poço Fundo

Posted by Brazil Fair Trade Certified Cupping Competition on October 22, 2008 at 4:55am

After the cupping the panel of judges visited COOPFAM (Cooperativa dos Agricultores Familiares de Poço Fundo e Regiao, or just Poço Fundo) Founded in 1991, the co-op has grown to achieve many of its long term goals and recently completed a new dry mill in May of this year. Three years ago the co-op began exporting its own coffee which completed the journey to self-sufficiency in all matters of post-production.

COOPFAM General Manager Luiz Adauto and John Cossette of Royal Coffee discuss this year's crop in the co-ops new dry mill.

Inside the co-ops cupping room the judges talk with Luis about quality control. All of the farmer members' beans are cupped individually, allowing the co-op to sort and market the lots accordingly.The judges had the opportunity to cup a few of the co-ops coffees including a real stunner with honeycomb aromas and clean acidity grown by Sr. Luiz himself. We then piled into the van and headed out to visit a co-op member's farm. More on that later!

Brazilian Food

Posted by Brazil Fair Trade Certified Cupping Competition on October 22, 2008 at 3:30am

Just a small clarification for anyone who thought we were serious about the strict food regime of bread and water for the judges-we've been eating some wonderful meals. The joke was more about cupping competition director Silvio Leite and his stellar attention to detail and procedure. There are however some guidelines for diet when cupping. Things you want to avoid the night before and day of the cupping include onions, garlic, hot peppers, and alcohol. While those ingredients have been absent for the most part from our meals, the food has been delicious.Brazil is well known for it's grilled meats due to the proliferation of churrascurias around the world. Rodizios are found in most US citie where can gorge yourself on things like picanha (a cut known as "rump cover", seasoned with rock salt and grilled to perfection.) But we've also had plenty of fruits and vegetables. Some of the salads have included different lettuces as well as watercress (agriao) which is particular to Minas Gerais. The ever present pao de queijo have been very popular, especially at breakfast (cafe de manha).

"COFFEE WITH A KICK"

Posted by Matt Milletto on October 21, 2008 at 10:18am

Very cool! Way to go Martin Diedrich, a fellow bX member! FOR IMMEDIATE RELEASE Oct. 21, 2008 CONTACT: Trevor Slavick, Founder Little Feet Coffee Company (949) 929-9133 Trevor737@gmail.com SOCCER CHARITY TEAMS UP WITH COFFEE PRODUCER TO OFFER NEW SPECIALTY BRAND UNIQUE PARTNERSHIP PROVIDES PREMIUM "COFFEE WITH A KICK" (NEWPORT BEACH, Calif.) Oct. 21, 2008 – Trevor Slavick (38), co-founder of the Southern California based soccer equipment charity Little Feet (LittleFeet.com), announced today his group has launched a coffee company (LittleFeetCoffee.com), to support a sustainable coffee growing village in Honduras, and expand its mission of supplying poor children with quality soccer equipment. Honduras is an up-and-coming producer in the premium coffee market, growing 100% Arabica beans in ideal conditions featuring high elevation, shade, rich volcanic soil, and tropical climate comparable to Colombia and Costa Rica. "Little Feet Coffee," now available in ground and whole bean 12-ounce packages, has the added appeal of being 100% Organic, Rainforest Alliance Certified and sold at fair trade prices, with a percentage of sales supporting the group's original goal; hence the slogan: "Coffee With A Kick!" It might also be called coffee with a conscience. Martin Diedrich, of Diedrich Coffee fame, is now expertly roasting Little Feet Coffee in small batches, and supports the group's cause. "This is something I can get behind, there are a lot of people growing coffee who have huge obstacles to overcome and I sympathize, I grew up in that part of the world," said Diedrich, who now runs Kean's Coffee in Newport Beach. "Little Feet Coffee has got a unique angle blending coffee with the world's most popular sport-- it connects." Slavick, an American Airlines pilot and soccer enthusiast explains, "we were delivering soccer balls to children in villages in western Honduras when I spotted some kids trying to play with a bundled up coffee sack." Slavick continues, "I gave them one of our balls and the villagers thanked us some of their delicious coffee. They proudly showed me their coffee cooperative where many of the villagers work. I later learned more than 300 million cups of coffee are consumed each day in the US (according to the 2008 Coffee Statistic Report). Of the average $2 per cup paid, less than a penny finds its way back to the farmer. We decided to start a company to sell farmer-direct coffee at fair trade pricing, to help not only the kids in these communities, but the entire village." Slavick is returning to Honduras this month to run a soccer camp for kids in the village of Las Capucas. The coffee cooperative's manager Omar Rodriguez (cafecapucas@yahoo.com) appreciates Little Feet's support, "when you purchase our high grown beans, you are supporting a culture of farming that respects the environment and a way of life that nurtures the health and happiness of our people," Rodriguez stated. Slavick plans to create similar partnerships with other coffee cooperatives in order to expand Little Feet Coffee's offerings and assistance to more communities and their children. Presently, Little Feet Coffee can be purchased through the group's website LittleFeetCoffee.com at a retail price of $11.95 for a 12-oz. package. Viktor Bene's Continental Bakery in Gelson's Supermarkets in Dana Point and Irvine, as well as all Southern California Mother's Market & Kitchen locations also now sell the coffee.

A day of naturals

Posted by Brazil Fair Trade Certified Cupping Competition on October 21, 2008 at 4:30am

Tuesday here at the Center of Excellence saw the conclusion of round one for naturally processed coffees. Naturals, those allowed to dry whole with the beans still inside the cherry, can be problematic on the cupping table. "It's always difficult to cup natural coffees because you can always find a lot of variations from cup to cup and table to table" says Andrew Miller of Cafe Imports. Twenty-nine coffees in three flights were cupped on Tuesday and Andrew saw two coffees per set that were "outstanding." Most likely these six and four others will go on to the final round of judging on Thursday.

Andrew Miller in action.

International Panel Biographies

Posted by Brazil Fair Trade Certified Cupping Competition on October 21, 2008 at 4:30am

While our judges finish cupping the third and final round of naturals, let's learn a little more about them.Oscar Gonzales, Supply Manager, Sustainable Harvest, Lima, PeruOscar Gonzales began his career in coffee eleven years ago. He initially started working at national roasting companies, where he established strong relationships with key coffee companies and exporting cooperatives in Peru. Oscar then worked with coffee producing organizations for a private export company, where he gained experience in the area of production, logistics, and quality control.Oscar has a great understanding of the demands of the specialty coffee industry in regards to quality and production practices. With Sustainable Harvest, Oscar works in supplier relations, helps link new coffee producers to the market, leads training seminars, and oversees cupping training to teach smallholder farmers the language of quality through taste. Recently, Oscar became a licensed Q Grader, a professional accreditation for coffee cuppers. He is the first Peruvian to earn this distinction.Sustainable HarvestDarrin Daniel, Allegro Coffee, Thornton, CODarrin Daniel is the green coffee buyer for the Colorado based, Allegro Coffee Company, a wholly owned subsidiary of Whole Foods Market. Beginning in 1985, Daniel’s has worked in specialty coffee as a trainer, roaster, barista, technician and coffee specialist. He has served as an international judge for Cup of Excellence in Brazil, El Salvador and Honduras, in addition to travelling to numerous coffee farms throughout Africa, Asia and Latin America since 2001. Daniel’s currently serves on the advisory board for Roast Magazine and is a member of the Roaster’s Guild, a branch of the SCAA dedicated to the craft of roasting. In 2008 he became a licensed Q grader by the Coffee Quality Institute and is also Star Cupper certified by the SCAA. In 1991 he received his BA from Naropa University in Literature and Writing with a minor in Anthropology and Religious Studies. Naropa University in Boulder Colorado comprises a four-year undergraduate college and graduate programs in the arts, education, environmental leadership, psychology and religious studies.Allegro Coffee CompanyDavid Hermann, Bean Machine (Roaster), The Roasterie, Kansas City MODavid has worked in the coffee industry since his college days at Saint Louis University. He enjoys the international flavors that specialy coffee brings to the Kansas City community. A member of the Roasters Guild, and an espresso aficionado, David never stops trying to learn more about our beautiful beans. In his free time he enjoys spending time with his family, mingling in the thriving Kansas City coffee culture, and traveling throughout the world.The RoasterieAndrew Miller, Cafe Imports, Minneapolis, MNAndrew Miller is the president and founder of Café Imports, a boutique green coffee importing company based in Minneapolis MN. USA He has a degree from the University of Minnesota and twenty years of restaurant experience prior to launching a Specialty Coffee importing business in 1993.Fourteen years later, he and the Café Imports team are sourcing and selling some of the world’s finest coffees and working with some of the nation’s best roasters to bring a revolutionary coffee experience to the people. They are working with Cup of Excellence coffees, building a state of the art coffee lab and conducting cutting edge green coffee storage experiments to continue the knowledge curve and expand the possibilities of great coffee.Cafe ImportsWendy de Jong, Tony's Coffees & Teas, Bellingham WAWendy De Jong is the Vice President and Coffee Buyer for Tony’s Coffees and Teas, located in Washington and California. Wendy began her coffee career as a barista in Seattle, and has enjoyed coffee retail management, espresso education and training, equipment repair, roasting and production management. Currently she spends most of her time sourcing great tasting coffees and developing mutually beneficial relationships with coffee producers. She is a frequent volunteer with the Specialty Coffee Association of America, is serving as Secretary/Treasurer for the Roasters Guild Executive Council, and is a licensed Q Grader.Tony's Coffee & TeasJohn Cossette, Royal Coffee Inc., Emeryvill CAJohn is a Vice President, Trader, and Green Buyer for Royal Coffee Inc. in Emeryville CA. Fourteen of John's eighteen years in the coffee business have been spent with Royal. John also worked for five years as an Organic Inspector for OCIA and CCOF. John is married with one child and currently resides in Oakland CA.Royal CoffeeProfessor Flávio Meira Borém, Federal University of Lavras, Minas Gerais, BrazilFlavio has a degree in Agronomy from the Federal University of Viçosa, a PhD in Agricultural Engineering and Plant Production from the Wageningen University - Netherlands (2006), and has done post-doctorate work at the Coffee Lab International (2008). He is the editor of a new book called Post-Harvest Coffee which covers the process and production of post-harvest coffee. Professor Borem is also and expert in the field of Post-Harvest and Quality Coffee with emphasis on metabolomics approach related to the change in quality during processing and drying. He is also professor of drying and storage of coffee in addition to UFLA speaker at various scientific technical events. He has also been a Cupping Judge of the SCAA.Federal University of Lavras

More Calibrations, Rio, and those nifty cups...

Posted by Brazil Fair Trade Certified Cupping Competition on October 21, 2008 at 12:00am

For those of you who've never been on a cupping panel I should probably dig a little deeper on calibrations. First, the calibration can also serve as a warm-up for the judges, giving them a chance make sure their own senses are dialed-in. As we well know, we all have different palates and different senses of smell. While experienced cuppers tend to be totally tuned into their noses & tongues, they're still individuals with varying life experiences and sense memories. One combination of volatilized compounds in a cup of joe might make me think of my grandma Ellen's canned peaches at the same time that they remind Darrin Daniel of fine a fine Peach Lambic (which he's now obligated to buy for all the judges after the competition.) A strong phenolic taint might make one person think of the time he lit a pencil eraser in grade school (ahem...) or it could call up the sense memory of a burnt out clutch. A key task of a calibration is to ensure that the judges are noticing similar things in the samples-like in #8 today which featured fecund phenols.Last, but not least, a calibration session can include a discussion of aromas, flavors, and taints particular to the origin. With naturally processed coffees, human influence on the quality of the coffee only goes so far. With the other half of our competition, the processed coffees, a farmer can do much more in post-harvest processing to ensure quality. One particular taint that can plauge Brazilian coffees is the infamous Rio-taint. A lot of work has been done over the years on this fungal contaminant (present in old #8 above) and we're extrememly lucky to have one of Brazil's foremost authorities on this phenomenon on our panel. Professor Flavio Meira Borem of the Federal University of Lavras related some of the recent studies on Rio-taint and how cherry hang-time on the tree is one of the largest factors involved.Professor Borem has also been actively involved in the Responsible Sourcing Partnership through leading technical trainings for Fair Trade producers. He's also edited a wonderful new book on the technical aspects of post-harvest coffee care. Covering everything from the physics of drying to how to properly warehouse your beans, the book is a tremendous aid to Brazil's small farmers and co-ops. For those attending SCAA next year in Atlanta, you'll be able to purchase the English translation of Professor Borem's book on (and currently available for coffee nerds who read Portuguese.)A few more pictures of the day's action:

Those nifty cups. They come with little plastic lids to keep the grinds fresh. They might be uniquely Brazilian. Some judges like them and feel the aromas from the ground coffee are more concentrated. Others noted that the lids are rather hard to pull off and aromas might be too concentrated.

John Cossette of Royal, Darrin Daniel of Allegro, Joao Batista Jardli of SAAG Brazil, Takahisa Toda of MC Coffee Brazil, and Wendy de Jong of Tony's.

There's also an awful lot of hot water in Brazil. If you're not a Frank Sinatra fan...

Roasting sample batches on the Probatinho

In desperate need of a job.

Posted by Jess on October 20, 2008 at 5:29pm

I haven't had the best of luck lately. I left Epicenter, I couldn't compromise my happiness for a job. Since then, I took on a full-time job in a cafe, that quickly became a part time job, because they didn't take into account that tourist season would soon be over and business would be slower, onto a full blown "letting go" notice, because they couldn't afford to keep me or give me the hours, I so desperately need right now.It's my birthday in a few days and I am recovering from a severe cold, and sadness that I don't have a job to help me pay my rent next month.I am not going to be able to celebrate my birthday either. *sigh* whatever.Point is, there is anyone in Walnut Creek or the east bay, looking for a hard working, friendly, outgoing Barista... I am your gal.Thank You.

Financial Uncertainty

Posted by Jeremy Clouser on October 20, 2008 at 12:32pm

At this point in time I have put together a solid business plan, got money lined up, and I've found a great location. However, a lingering doubt remains whether or not, with all the financial uncertainty gripping the world, if this is the best time to invest heavily in a business.Warren Buffett, in a recent article in the New York Times, said, "When people are greedy, it's the time to fear and when there is fear its the time to be greedy." He is referring to the stock market, of course, but I think lessons can be learnt from this quote. For someone starting their first small business, it means that things must be done with even more precision and with even more thought than usual. I believe strongly in my concept and that with a concerted marketing campaign I will attract customers, but the financial news is really quite dire and people are starting to spend less on a whole range of products. Am I so blinded by my desire to succeed, that I’m not seeing something critical?I don’t really know the answer to this (I guess that’s why I’m writing this). The risk of starting a business is that you’ll never know exactly how things are going to turn out. This is also where the reward comes; by having the ability to visualize the future the present takes shape. This is also where Buffett’s words are pertinent, if you can separate substance from hype and take a risk and give it time to grow, then you’ll be rewarded.I take these words as inspiration and I feel good moving forward, but I still have a nagging in my side. Does anyone else have any thoughts about the supposed financial doom and the process of opening a café?http://www.nytimes.com/2008/10/17/opinion/17buffett.html?partner=permalink&exprod=permalink

Calibrations

Posted by Brazil Fair Trade Certified Cupping Competition on October 20, 2008 at 3:03am

Today marks the start of the first ever Fair Trade Cupping Competition in Brazil. The judges are all well rested and ready to go after a proper night's rest. Our panel started out this morning from the Hotel Colinas in the heart of downtown Machado after a tasty Brazilian breakfast which included one of my favorites, Pao de Queijo with bacon. The judges, of course, we're only allowed a slice of white bread and some water so as to not upset their delicate palates (no I didn't see David Hermann eat chocolate cookies and jello for breakfast.)

About 15 minutes outside hilly Machado the Centro de Excellencia do Cafe, Sul de Minas sits on a small plateau overlooking lush farmland. It was built last year through federal and municipal funds in order to serve as an educational and technical training center.

Every cupping competition begins with a calibration in order to align the panel around standards and terms. Silvio Leite, a veteran cupper who's directed too many Cups of Excellence to count, led off the morning by going over the most recent edition of the SCAA cupping form and protocols. Then it was off to the laboratory across the courtyard to start cupping.

Reference samples

Andrew Miller of Cafe Imports and Darrin Daniel of Allegro Coffee discuss the merits of by-the-kilo roadside churrascurias.

Volunteers from the local agrarian school.After the first run-through, the judges will break for lunch. The afternoon session will involve more cupping and a final alignment meeting to conclude the calibration.Stay tuned for more!-Demian Luper, TransFair USA

Panama (Part 3): The Rain

Posted by Chris DeMarse on October 17, 2008 at 3:22am

At this point in my series of blogs I should be writing about my amazing coffee experience in Panama. I should be talking about the amazing amount of knowledge and perspective that I've gained as a part of visiting some of the best microlot farms in the world. I should be mentioning the brilliant amount of care and passion that is pour into each plant as it meticulously develops throughout the season. Instead I am going to talk about the rain; the rain that poured into rivers in the streets of Boquete and rushing over my Chaco sandals; the rain that fell like like gently trickling waterfall off the hood of my rain coat; the rain that washed all of my hopes and dreams of making coffee a reality on this trip away in utter defeat.I only had one day in Boquete to make things happen. Our trip was on a tight schedule and I was not the person in charge of that schedule, so I found our itinerary to be constrictive when it came to our stay in the mountains. We spent the early hours following our stay at Hostal Refugio Rio trying to track down the two contacts I had concerning private coffee tours. I called Daniel Peterson from Hacienda La Esmaralda knowing that there was a good chance he might be out of commission due to his wife's pregnancy, and when I reached him this was quickly confirmed. Daniel and his wife had invited their first miracle of life into their family just the day before. Much congratulations to Daniel and his wife.So I started calling Graciano Cruz from Los Lajones Estate to try and track him down.His emails were amazingly helpful and he seemed more than happy to show us around. The first few calls to him got dropped on the pay phone we were using, which was not completely defeating but rather annoying. I relented and went back to our hostel to wait for a possible email from Price Peterson because Daniel said he might get a hold of his dad to see if he might be free to show me around instead. At this point I was a bit apprehensive as I felt things crumbling beneath me. " Am I really going to miss out on a coffee tour?", I thought to myself.Growing impatient of both my situation and of the steadily pouring rain at this time, I made my way down to the gas station just down the street for one last attempt at reaching Graciano and a call to Price. I reached the office of Hacienda La Esmaralda where I was greeted by a chatty Panamanian woman spouting off a barrage of spanish that I couldn't really follow because Yo hablo espanol muy puquito. I just said in english, "Is Price Peterson there?", to which her response was, "Un momento por favor". Excellent. A chance to finally talk to to someone who might fulfill this dream. Price was more than cordial and seemed glad that I had called, but the rain seemed a bit daunting to the task of touring a coffee farm so he offered a tour the following day. I wanted to scream obscenities and stomp in puddles of dirty rain water at that very moment. I didn't have a "tomorrow" in Boquete. There was only a "today". I told him that, if I could work it out, I would call him in the morning. After a couple more attempts at reaching Graciano I sunk my head and and sullenly dragged myself back to the hostel.I started out knowing that this trip was not all about the coffee; it was about a lifetime experience and an opportunity to live differently for a week. It was very much that experience, but even days after the experience I feel like the kid in high school that wished he would've tried out for the soccer team or gone to open auditions for that production of Le Miserable. I cannot accept that this is the end of the story for me and Panama. Tickets are again only 350 dollars for February and I know that the Hacienda La Esmaralda will be in harvest season. So, the question remains: who is up for a trip?

The International Panel

Posted by Brazil Fair Trade Certified Cupping Competition on October 14, 2008 at 9:00am

The first ever Fair Trade Cupping Competition in Brazil has brought together an international panel featuring roasters, importers, exporter, Q Graders, and cupping superstars from the USA and South America. In less than a week the international panel will begin the competition with a calibration meeting led by Silvio Leite to establish standards. On Tuesday 10/21 the panel will begin cupping the naturals category at the Center of Excellence in Machado. More updates to follow!Judges:Prof. Flávio Meira Borém, Universidade Federal de Lavras, BRAZILJohn Cosseette, Royal Coffee Inc,, Emeryville CA, USADarrin Daniel, Q Grader, Allegro Coffee Company, Thronton CO, USAWendy de Jong, Q Grader, Tony's Coffee & Teas, Bellingham, WA, USAOscar Gonzales, Sustainable Harvest, Lima, PERUDavid Hermann, The Roasterie, Kansas City, MO, USAJoao Batista Jarduli, SAAG, BRAZILSilvio Leite, AgriCafe, BRAZILAndrew Miller, Cafe Imports, Minneapolis MN, USAJack Robson Silva, Cafe Bom Dia, BRAZILObserversTakashi Toda, Mitsubishi, BRAZILFernando Monteiro, Mitsubishi, BRAZILArnaldo Baskerville, Cafema, BRAZILAlexandre Gonzaga, Minas Estate Coffee, BRAZIL

Note: this page contains paid content.

Note: this page contains paid content.

Note: this page contains paid content.