HomeRoast Digest


Topic: The Raleigh event (18 msgs / 499 lines)
1) From: rnkyle
Went to the C-member SCAA event in Raleigh NC yesterday. There were about 30
people there.
In the Morning they split into 2 groups
    1- For learning espresso techniques. The instructor was Cindy Chang from
Counter Culture Coffee. Those who attended learned how to pack and tamp,
adjust for the correct shot. Then they got to try their own hand at it, all
had fun and came away with a bit more knowledge about espresso then they
came in with.
   2- Roasting and cupping. The instructor was Peter (can't remember his
last name) he is the master roaster and coffee buyer for Counter Culture
Coffee. Not much was done in the roasting area other then a sample roaster
was set up and operated. A SanFranciso 1 lb roaster.
Most of the class was on cupping techniques.
Six coffees were chosen and Peter showed us the proper grind for cupping ,
seemed to be about a good drip grind . All the coffee was ground  and placed
in bowls around the 2 tables with numbers by the bowl. Hot water poured over
the grinds and they were brewed for 4 min. We were given a copy of the new
SCAA cupping chart. and went through the education of Fragrance/Aroma,
Flavor/Aftertaste, Acidity/Intensity, Body, Uniformity/Balance, Clean
cup/Sweetness
A bit over my head, but some did very well it describing what they smelled
and what they tasted in the coffee.
We all got silver cupping spoons. Thought they would make a good soup spoon.
All the stirring sniffing and slurping was interesting. The Cuppers also did
their thing and after it was over notes were compared to see how we faired
out. Some did well and some struggled with the language including myself. It
is hard sometimes to describe exactly what you are tasting.
We broke for lunch and after lunch there was a round table discussion with
the Staff and the Cuppers, there were 4 professional cuppers there, and 2
coffee growers one from Nicarqua, and one from Kenya. well they actually
lived here in the US but their families had plantations and they were the
Brokers here in the US for their Families. It was interesting that all the
coffee in Kenya is bought and controlled by the Kenya Government. and the
farmers have to buy it back from the Government to sell it to the brokers.
On the Nicarqua side she said the minimum that could be exported was a full
container
We were able to ask questions and answer some of their questions . The
industry is very interested in the Home Roaster and the Consumer side of the
business.
Terry Davis President of Ambex Roaster. was their and was one of the
cuppers. He was thinking of holding classes on roasting at his facility in
Clearwater Fl. and said it would be free. I think they are seeing a growing
market for the home roaster consumer. and are scratching their heads on how
to tap into it.
After the round table the Home roasting competition took Place    One area
was coffee we roasted at home. into 2 categories one Blend and one Espresso.
The next was assisted blends using their roasted coffees
same two divisions.You were able to choose the coffees that you would like
to make your blend.
There were 4 home roasted entries I know I was one and Jim Gunlach was one
but I can't remember the other 2 .
Well Jim just beat me out for 1st by 2/100's of a point.
the Dog. He received a signed copy of Ken Davids new coffee roasting book
due out in Jan 04 and a silver SCAA cupping spoon. I received 1 lb of
roasted coffee from Urban Blends the sponsor. a nice breakfast blend in a
green foil bag with a 1way valve and heat sealed at the top.
Some of the other list members won the other division on Espresso and
assisted blends.
Ted Simpson won the Door prize a basket of coffee and tea and from Urban
Blends.
If your are list member and won a prize chime in a let us know because my
memory fails me and I don't want to make a mistake getting the names wrong.
Sorry
There were 3 copies of Ken Davids book all signed.and 3 silver cupping
spoons went to the winners.
There were 3 lbs of coffee for the runners up
and one big basket of goodies as a door prize
We finish up at a bar and grill with food and drink and more talking. It was
there that the prizes were given out.
Of course there were plenty of give always. I carried about 10 lbs of
greens, donated by 4 different vendors, including some form SM's,  to give
away. and Terry Davis, and Urban Blends also gave away greens. So all had a
good time and came away with a bit more
knowledge then they went in with, a hand full of give aways, and some good
fellowshipping
It was fun, now the next big SCAA event is their annual meeting where
hundreds of companies will be there showing off their wares, and classes,
and barista contest
it will be held in Atlanta at the end of April 04.
I should have taken notes so I could have done a better job of explaining
what went on.
Ron Kyle
rnkyle
Roasting Drums for gas grillshttp://rnk10.tripod.com

2) From: Jim Schulman
Great report, Ron, thanks.
They're asking about the event over on alt.coffee, maybe you 
could post it there too.
Jim
On 23 Nov 2003 at 20:33, rnkyle wrote:
<Snip>
 (snip of excellent report)

3) From: rnkyle
I will do that tonight Jim.
It was fun and informative.
Ron

4) From: AlChemist John
Very nice report on your event.  Thanks for sharing.  How was your drum's 
receptions?
Sometime around 17:33 11/23/2003, rnkyle typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

5) From: Andrew Thomas
Ron Kyle...
Went to the C-member SCAA event in Raleigh NC yesterday....
Great Report, Ron. Sounds like it was a fantastic event. I wish I could have been there.
Andy
Free e-mail!  you
A service of www.WallaWallaGuide.com

6) From: rnkyle
Al Chemist John posted:
<Snip>
The drum reception was good, there were several RK Drum owners at the event,
it was nice to meet them, and talk about drum roasting. Some of the Retail
people were interested and had questions about a complete unit for a test
roaster in their shops.
Little did they know I have this in the works, only in the drawling stages
now.
Had Fun and learned a bit about cupping and Cindy Chang was gracious enough
to show me some tips on making espresso, I missed that class, because it was
run the same time the cupping class was going on.
Ron Kyle
rnkyle
Roasting Drums for gas grillshttp://rnk10.tripod.com

7) From: rnkyle
Reply at bottom of page
<Snip>
have been there.
<Snip>
Andy you missed a good one. All is not lost, a bigger one is in Atlanta Ga.
at the end of April 04 the SCAA annual conference. 3 days and 100's of
vendors showing off their new products.
Ron Kyle
rnkyle
Roasting Drums for gas grillshttp://www.sweetmarias.com/maillistinfo.html<Snip>">http://rnk10.tripod.com<Snip>http://www.sweetmarias.com/maillistinfo.html<Snip>

8) From: Michael Walls
It was a lot a fun and very educational. I did the
espresso class. After getting to use a real espresso
machine I realized my Gaggi Syncrony super automatic
will never make true espresso. Is there anyone there
out there with carpal tunnel that wants to give there
wrist a break and trade me a real espresso machine for
my super-automatic? 
  I did win the assisted espresso blend competition
using their bean.  The winning blend consisted of 50%
Brazilian, 12.5% Guatemalan,12.5% Ethiopian,12.5%
Kona, 12.5% Kenya. I did not't roast the beans my self
so I don't know the roast levels of each, but none of
the beans I picked had any surface oil. The ones that
did looked way too dark for my tastes.  It was
described as Carmel with a fruity taste of
strawberries.  I won a silver cupping spoon and a
signed copy of Home Coffee Roasting Romance & Revival
by Kenneth Davids. 
Mike Walls
Columbia, Sc
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9) From: rnkyle
That's great Mike I could not remember who won the Espresso or the Assisted
espresso. The mind is the first to go:O)   Do you remember who won the
homeroast espresso blend?
I would not use the galvanize without burning the plateing off first. and
avoid the fumes when burning the plaiting off.
Ron

10) From: rnkyle
Mike what ever inspired you to make such a complex blend? was this a
educated % or just blind guessing?
Ron

11) From: jim gundlach
I probably made the longest trek to the Raleigh event, some 570 miles.  
We did not leave Montgomery until almost 3:00 in the afternoon and got 
to Raleigh at 1:30 Saturday morning.  I did not know what to expect.  
The only live interaction I have had with people who know something 
about coffee, where we talked about coffee, was a brief visit with Ron 
Kyle when I stopped by on the way back from delivering a generator to 
my daughter in Virginia after the recent hurricane.  I had called in my 
registration but it had apparently not made it to the correct people 
because I found out just before leaving that I was not on the list of 
registrants.  But Ron assured that there was plenty of room so I drove 
on up planning to register Saturday morning.  They offered two tracks 
in the morning, one in espresso and the other in tasting.  I had signed 
up for the espresso in the lost registration so I decided to go for the 
tasting on a whim.  I probably should have stuck with the espresso.  
The tasting worked us through tasting six coffees.  I now know the 
basic procedure but we went through the six coffees so fast that I was 
unable to focus on one of them.  My palette was so overwhelmed that I 
never developed an overall sense of any of the coffees we were tasting. 
  I do know more about how to read Tom's reviews after the experience 
but I am no where near being able to complete a tasting form in a way 
that anybody could use them.
The afternoon was divided into two parts.  The first was talking about 
coffee, selection and brewing.  It reminded me of the discussion on 
this list and I enjoyed it.  The second part was the tasting of home 
roasted blends and espressos entered in the competition.  I entered a 
blend of two roastings of the Nicaragua Matagalpa-Pacamara 19+.  The 
first was roasted over a pecan wood fire well into the second crack on 
the preceding Sunday so it was six days old.  The second half was wok 
roasted to the first hint of second crack on Wednesday so it was three 
days old.  I know that this was not much of a blend but I have been 
working on getting the most out of a single bean and this is the kind 
of thing I was working on and I was interested in seeing what other 
people who took coffee seriously thought of what I was doing.  I took 
well over a pound so they asked me to enter it as espresso as well as 
home roasting blend.  I think they wanted more entries than they had 
because they asked that a couple of entries be double entered.  My 
blend won the home roasted blend tasting, beat Ron's blend by 1/200 
points they said.  From what was said I would say it came in last as an 
espresso blend.
I remember reading on the list that some home roasters had attended a 
SCAA meeting and felt ignored or slighted when they let it be known 
that they were home roasters.  This event signals that SCAA realizes 
that home roasters are part of a growing market and that we have a part 
to play in a growing number of people consuming better coffee.  I 
enjoyed the Raleigh event and I will attend the full SCAA event in 
Atlanta in April because they will have some activities for home 
roasters.  There was some discussion about doing the Raleigh event next 
year also.  If they do, I will attend it also.
Got to go get dinner.
    Jim Gundlach
    roasting over pecan wood fires
    in La Place, Alabama

12) From: rnkyle
Nice Report Jim and congratulations on the win.
The single bean concept. its so simple and is one I have explored often, and
is talked about on this list often. The Mélange. But I have not heard anyone
using the same bean with 2 different roasting techniques. A unique concept.
My blend was a 3 bean blend.
50% Oaxaca Pluma
25% Sumatra Gayoland
25% El Salvador 100% bourbon
Drum Roasted to Vienna.
The Judging was real close and I had fun at Raleigh
Ron

13) From: miKe mcKoffee
Thanks all for the great reports. Sounds like a great time was had by who
attended. If'n such an event happens a bit closer to the Pacific Northwest
will be a must go event.
Kona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

14) From: Michael Walls
Ron,
It was 100% educated fromhttp://www.sweetmarias.com/blending.html. under the
espresso blends sections. 
I have been tring all kinds of bends at home.  I still
roast most of my coffee in small batches in my Rosto.
When I find a blend I like I roast in all together in
the drum. 
Mike Walls
Mike what ever inspired you to make such a complex
blend? was this a
educated % or just blind guessing?
Ron
I did win the assisted espresso blend competition
<Snip>
50%
<Snip>
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15) From: peter zulkowski
<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
  
  
Ron,
This is a great idea. I wish you luck with it. :)
rnkyle wrote:
  Al Chemist John posted:
  
  
    Very nice report on your event.  Thanks for sharing.  How was your drum's
receptions?
    
  
  
The drum reception was good, there were several RK Drum owners at the event,
it was nice to meet them, and talk about drum roasting. Some of the Retail
people were interested and had questions about a complete unit for a test
roaster in their shops.
Little did they know I have this in the works, only in the drawling stages
now.
Had Fun and learned a bit about cupping and Cindy Chang was gracious enough
to show me some tips on making espresso, I missed that class, because it was
run the same time the cupping class was going on.
Ron Kyle
rnkyle
Roasting Drums for gas grills
http://rnk10.tripod.comhomeroast mailing list
">http://www.sweetmarias.com/maillistinfo.html  ">http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings, see http://www.sweetmarias.com/maillistinfo.html  

16) From: peter zulkowski
Very good report Ron.
I wish they did this closer .
PeterZ
rnkyle wrote:
<Snip>

17) From: peter zulkowski
Good report Jim.
Thanks for sharing your experiences with us.
PeterZ
jim gundlach wrote:
<Snip>

18) From: jim gundlach
On Nov 27, 2003, at 3:21 PM, peter zulkowski wrote:
<Snip>
One item I forgot to note was that in one session people were asked 
about how they got into home roasting.  Sweetmaria's web site was 
almost a universal answer.  INMHO without Tom and Maria the home 
roasting movement would not be a home roasting movement yet.
     Jim Gundlach


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