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The article Edwin Martinez wrote about Baristas visiting coffee farms inspired a newanalogy for describing the coffee supply chain: coffee as a baton in arace. The farmer does the very best he can to produce coffee that isgood enough to pay its own bills, and hands the coffee via exportersthen importers to the roaster. The roaster does the very best he can and hands it to the barista. Thebarista is the anchor in the race and has every chance to make or breakall that went before him. I think it is really important that peoplerespect the teammates that ran before them. The reason I like thisanalogy is that the importance lies in the total transfer of ownershipfrom Farmer to Wet Miller to Dry Miller to Exporter to Importer toRoaster to Barista and finally to the Consumer. Not all coffees followthe hand offs described above. For example, co-ops typically fit inbetween the Farmer and the Exporter. Coffee is utterly complex and eachcoffee has its own story. Even Direct Trade coffees often follow thosesteps above. Remember Roasters are not Millers, Exporters or Importers.They are Coffee Roasters.
It happens often enough that the coffee baton is dropped. For example, thefarmer allows some under-ripes through or the wrong Jute bags are usedor the green coffee sits in the port too long or the roaster "sleeps"on the roast or the barista doesn't dial in the grind or any number ofreasons. At those moments, it is important to realize in this smallSpecialty Coffee Industry we are all on the same team. We have to dealwith what is at hand, not every coffee can be mind blowing-ly good. Ipersonally don't believe in bad people. People do bad things, andsometimes coffee can suffer the consequences. If we are handed asub-par coffee, we have to deal with what is at hand, no amount ofcomplaining or finger pointing will actually make that coffee better.The coffee supply chain operates in a one-way transfer of ownership.Once a product is sold, the prior owner has no control over it. Thatwould be like selling a bicycle and then telling the new owner how itcan be ridden! When I sell my green to a roaster, I have no recourse ifhe roasts it poorly. Now, if we decided to change the dose weight orshot volume or pick up the phone and call the teammate before us,coffee will get better, and I guess that is the point of SpecialtyCoffee.
Campeonatos de España de Café 2010
CECAFÉ
Qualifiers for the WBC – World Barista Championship in London 2010
The most important event for baristas in Spain is approaching - El Campeonato de España de Café – Baristas y Catacafé (Spanish CoffeeChampionships – Baristas and Cupping) . The event will take place in Zaragozaand we will face the following competition:
30th April 2010
Regional Cup Tasters Championship in Zaragoza-CATACAFÉ
Regional Barista Championship in Zaragoza
01st of May 2010
Big Final – Cup Tasters Championship of Spain - CATACAFÉ
Big Final – Spanish Barista Championship
Furthermore Latte Art Shows will be organized in order to introduce the future Latte Art Championship taking place next year.
The Champs will represent Spain at the World Barista Championships in London. They willhave to face the champs of more than 70 different countries during the CaffeCulture Event 2010 in London – fair related to coffee world. http://www.speeddata.co.uk/Forms/Default.aspx?FormRef=Caf60Visitor
We need your help! To be able to run the events in Zaragoza and to promote them at a max – sponsors,judges, volunteers, etc. A limited space for exhibition tables will beavailable in the championship hall and in pre-entrance hall for all companiesasking for it in order to exhibit their products. You can also be a sponsor of:
Green Coffee | Roasted coffee | Grainded |
Water filters | Blenders | Expresso machines |
Sirops | Water | Filter machines |
Chocolate, sugar | Accessories – for baristas | Aprons, Caps |
Cups | Filters | Milk |
Other ways of sponsorhips could be – sponsoring the cocktail during the awards handover, Coffee to be served to the audience, the Latte art Show, etc. Just feelfree to make your offer.
All companies involved in this wonderful Coffee world should have the sameopportunities, therefore an electronic auction will take place to. Once thisauction is over, the results will be at the disposal of all companies lookingfor a sponsorhip.
Should you be interest in participating at this great event, please get in touch with us and we will inform you about all details and about the mediainformation we’re preparing.
Thanks in advance and we look forward to hearing from you.
SCAE ESPAÑA Asociación sin ánimo de lucro Tel.+34 931844308Mail. scae@scae.es |
So the Cambridge Coffee shop season of my life has been long gone for months now. What a relief to be away from the executive visits and ill-knowledged practices of that company.
The new season of career I'm in is the exact opposite. Risky. Passionate. and now I'm the ill-knowledged one! Beginning a roasting career is the most exhausting and fantastic choice I could have ever made. I have 12 micro lots that I'm in love with and creating profiles for with such care it makes my head spin. I'm so glad to have this social network to go to when I'm stuck.
The entire Auburn community here is so curious and excited about my endeavor. It's beautiful. Even with my little knowledge of the craft they're all still so impressed and supportive. The affirmation is needed as well as appreciated. I do however realize that my company is in competetion with some pretty serious roasting companies and I have SO MUCH TO LEARN.
So I'll sit in the back of the shop this week and data log everything. Cup cup. cup. cup. and cup some more.
and then when I'm satisfied with profiles.....
Then I begin to distribute to the masses of restaurants in the area. How do I already have contracts? I must be a damn good sales woman. It doesnt hurt that I'm 6'3'' and passionate as hell about what I'm doing. I'm sure it comes across strong with physical strength and emotional drive.
India Arabica is my drink of the day. Mmm... variety of bean. I love that spicy deep richness. I love my new job.
