"Third Wave Coffee" - What the heck?

"Third Wave Coffee" - What the heck? So what is this all about? What is "Third Wave Coffee"?

As the coffee culture continues to mature and grow so does the thinking about the coffee industry. What is the ultimate goal of the coffee industry? Make a lot of money...then move on to something else? See how much coffee we can get the end user to consume? To continually strive for a better experience in the cup? To recognize those who do coffee well and help them to do it better?

I would say the last two statement sum it up. Third Wave Coffee is all about continually raising the standard...from origin to cup. This sounds great in theory but it requires those along each step of the way to make a decision. It requires each to share ideas and information with one another. Not just generalities but specifics. For those stuck in the First or Second Wave mentality this is tough. It is foreign. It is threatening.

What business person is not continually trying to find out what others in the industry are doing well...and then adapting those ideas. Some call it "stealing shamelessly". But when the guy down the street adapts one of your great ideas..."well that's different".

Third Wave is all about sharing those great ideas with others in the industry. It is helping to grow the industry. It is partnering together to create a better product, better education a better experience. It's coffee farmers sharing the secrets to a bigger and more flavorful bean. It's roasters sharing the keys to bringing out the best in a particular bean. It's the roaster and farmers working together to understand the keys to better beans and better roasts. It's the roaster, distributor and shop owner working together to create a better experience in the cup for each client who walks through the door. Sure, there are factors along each step of the way which add to the "Wow" factor in the cup and each person has a responsibility to do their best to enhance those steps. I know...you are saying "but what about the cost". Realize, great coffee isn't for everyone. For those who want it, the market is growing fast. The consumer awareness is awakening and they deserve a better coffee experience.

If you are up to the challenge, determine today to make a difference.

SCAA Wrap-up

OK, so days 2-3-4 went by and I had no internet access at the hotel. What is up with that?
Last I knew it is 2006 and there are still people out there who are charging for internet access. What a crock! The Marriott wanted to take $10 more from us even though we already gave them a huge amount of money just to sleep in their bed PLUS we had to pay for parking our car there. #!^&$%(*&
OK I will get off of my soapbox...
Let's hear your opinion on the Clover! I thought this was the best new "gadget" of the show. That’s right; it did win "Best New Product 2006"! For those of you who have no idea what I am talking about you can check it out at http://www.cloverequipment.com/product. This is for the café or restaurant that wants to take their coffee program to the next level. This brewer is like none other. The coffee that this machine brews is just as fascinating as watching it brew it.
Second up is this new amazing thing called soy! Barista’s, how many times have you tried to make your customer a beautiful soy capp only to be disappointed to see the air that you just carefully and skillfully injected into this hot steaming liquid…is gone! Let’s face it. Soy sucks! Not anymore, there was a new product at the show that I would give best new food product by far. It is by Pacific Foods and it is called Pacific Soy check it out at http://www.pacificfoods.com/foodservice-soyblenders.php. Now before you say “I can get that at the grocery store!”, this is the formula designed for the food service professional. Check it out if you can find it!
As far as the SCAA classes go, the cupping classes were great. Let me clarify…the “Comparative Cupping” and “Cupping; an In Depth Approach” were great. I did hear some negative feedback about the “Intro to Cupping” and the “Espresso” classes. I did not attend these classes but I was told they were as weak as drip coffee. (Sorry for the attempt at humor!) The Roasting classes were good for those who have never roasted before or who are debating about starting roasting.
I had the opportunity to chat with old friends and new acquaintances. Among the new were Mark Prince from Coffee Geek, Jay Carragay from Jay’s Shaved Ice and Hawaiian Coffee and IBC competitor, Peter Giuliano from Counter Culture and the whole Counter Culture crew. What a good bunch of people! For the most part everybody I met at the convention was just great!
Locals who have a passion for coffee included Tony from Octane, Eddie from e2, Brian from Café Intermezzo, David from The Coffee Lodge and my friend Bob “Broken Cup”. How could I forget about Bob who ended up being the “C” judge at the SCAA!
All in all a great show! If you have something to add…feel free to chime in.
Until next time…see you Latte!

Coffee and Technology...unfusing a new dimension

This years show had a bunch of new stuff...a lot of equipment compared to past years. I must say the Clover and the new GS3 were the ones setting a new standard.

The Clover has taken brewing coffee into a new dimension with variables previously unable to be edited. This new item allows the user to control brew time and temperature at just the push of a button. New features in testing will allow coffee batch specific recipes to be downloaded with a few keystrokes via a serial port on the bottom of the clover. The brewing technology contained in the Clover unlocks new dimensions which traditional brewed coffee never allowed. The best of the bean experienced with a coffee press has been "one upped". The nuances of found in the variables of pulling shots with the espresso machine has been matched with ease. Just a degree of temperature variable or a second or two in brewing time can bring out incredible notes in the coffee which were never experienced before. Yes, there are some bugs, but WOW...Zander and team have put the ball in a new playing field.

The new La Marzocco GS3...simply said...a new standard has been set for all espresso machines. I will keep my ear to the ground to monitor just when these will be available to the public.

SCAA Day 2

WOW! What a show. There are a lot of good things to see here at the SCAA.
One of my goals was to see the Clover coffee brewer. What a cool idea. It brewed a good cup and was very interesting to watch. A total different way to brew. Check it out at http://www.cloverequipment.com.
The roasters row was somewhat disappointing. There were very few roasters representing and the displays were very generic. Mr. Toads coffee pulled some good shots of their espresso.
The new G3 espresso machine is way cool! What a great compact machine. This will be the standard machine for the coffee cart owner. Consistent shots and great steaming capability make this machine a true winner.
The barista competition was a treat to watch. Jay with Jays shaved ice had a very unique approach to his signature drink. He infused a cigar with a cream base that he had partially frozen for a base to pour his espresso machine.
More to come for day #2...

SCAA Day 1

Well the first day of the SCAA is done. What a turnout! This years show is bigger than I thought it was going to be.
Last year in Seattle was a little larger but that is to be expected being the birthplace of coffee here in the USA.
Charlotte is a beautiful city and have done a good job with preparing for the show.
The show floor will open today so I don't have anything to report on new products or equipment. I will say that the cupping class we attended was very good. Although the table helpers were not the best cuppers in the world, I do appreciate they took the time to help the class out.
This is a short report but we have to run to get to more classes.... I'll report more later!

SCAA Trip

Headed out to see what is new in the coffee world up in N.Carolina at the SCAA show. Kevin & I will be leaving Friday @ 6:00 a.m. for the drive up!
I plan on blogging while we are up there on some of the cool new things or some of the fantastic new crops this year.
Check back soon as I will be giving my .02!

Welcome to Atlanta Coffee Blog

Good evening and welcome to the first Atlanta Coffee Blog!
After listening to many Coffee Geek podcasts, I have come to the realization that there are many of us here in the Atlanta area who are obsessed with coffee and are waiting for the rest of the south to catch up with us.
I will be posting from time to time coffee cuppings as well as fantastic coffee shops to try. Please feel free to email me on things you would like to see posted or reviewed.