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Re: SCAA Atlanta 2009 - On the ground.

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  • Re: SCAA Atlanta 2009 - On the ground.


    So the SCAA expo has started and I should have lots of pictures of shiny toys to tease everyone with.

    Here are the first of them (then Ill head back into the expo)...

    The expo floow from above.






  • #2
    Re: SCAA Atlanta 2009 - On the ground.


    This is a cool idea, a "recharge station" that has dozens of plugs to suit mobile phones (errr... cell phones) and ipods etc. With advertising running on a lcd at the the top.

    Rapid charge and they are being used by lots of people.

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    • #3
      Re: SCAA Atlanta 2009 - On the ground.


      Coffee Tech has some cool stuff.

      Here is a little sample roaster the Evgi has made. It was modeled off an antique one but has the addition of an electric motor and looks really well made.

      He said 200g but I would expect it would do a better job of 100g

      You just throw it on a hotplate (gas or electric) and he is keen to add a thermocouple hole on version 2 of it.

      Before you ask... US$399









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      • #4
        SCAA Atlanta 2009 - On the ground.

        A couple of shots of their new 15kg roaster with gas fired ceramic indirect heat.




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        • #5
          Re: SCAA Atlanta 2009 - On the ground.


          ...and the Coffee Tech "solar" roaster (aka Nunu and Tanias one).


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          • #6
            Re: SCAA Atlanta 2009 - On the ground.

            Ahhh....toys toys toys....pleased Im back in NZ with my credit card

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            • #7
              Re: SCAA Atlanta 2009 - On the ground.

              Got room at the Snobbery for all this stuff Andy?

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              • #8
                Re: SCAA Atlanta 2009 - On the ground.

                I just love the pink trim on the shop roaster in that last photo. For the cafe with grl power.

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                • #9
                  Re: SCAA Atlanta 2009 - On the ground.

                  Andy could almost stimulate the economy in more ways than one

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                  • #10
                    Re: SCAA Atlanta 2009 - On the ground.

                    Interesting; the coffee tech website (yes, I was looking up where to get a pink roaster) pitches their smaller shop roasters at the home enthusiast.

                    Google them if you want to take a look (commercial links, non site sponsor and all that stuff)

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                    • #11
                      Re: SCAA Atlanta 2009 - On the ground.

                      OK, a few quick posts, as I can CS up posts faster than I can blog ;P

                      I guess that the two things to update on are cool stuff and labs - I havent really had time to watch the WBC.

                      First up, labs. I decided to strike off cupping from the conference this time around, seeing as I had a week of it at coffeelab, and focus on farming and brewing - ie. filter brewing. Yesterday I had basics of coffee farming with David Roche and Graciano Cruz from Coffee Quality Institute and Los Lajones in Panama. We covered a number of factors that influence quality, including cultivar, husbandry and nutrition. Economics on a Coffee Farm with KC OKeefe from jungle tech in Peru followed on really nicely by having a really good go at quantifying both the monetary and in-cup impacts of measures to increase coffee quality. In a nutshell:

                      *what happens on the farm and at the mills sets the upper limit of cup quality;
                      *the coffee industry is still far, far behind other agricultural industries such as wine in understanding what factors contribute what;
                      *there is probably no one formula that will work everywhere in the world;
                      *specialty coffee is defined by SCAA as coffee exceeding 80 points on the SCAA form, with no primary green defects and five or fewer secondary defects in 350g of coffee;
                      *specialty coffee so defined represents less than 50% of world production (the actual figure was not quoted, but I seem to remember reading <20% elsewhere ... dont quote me);
                      *rising fuel and labour costs are making farming specialty coffee so defined a more attractive option in more central american countries; and
                      *the spread of knowledge should make it possible to increase both the quality of coffee available and the quantity of coffee of good quality.

                      The presenters were extremely knowledgeable, easily fielding all manner of questions and delivering entertaining sessions.

                      I was quite bummed out not to be able to do the coffee processing workshop, but I had the basics of brewing workshop to do. Im yet to leaf through the Lingle brewing handbook, but the class was heavily based on it. Tomorrow I have the golden cup workshop.

                      Cheers,

                      Luca

                      (KC OKeefe lecturing below ...)

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                      • #12
                        Re: SCAA Atlanta 2009 - On the ground.

                        OK, now on to some stuff thats easier to cover. Inbetween everything, I had about 45 minutes to get around the show floor and only snapped a few photos, but here goes nothing ...

                        First up, the WBC brew bar has the new Marco uber boiler thing, which is pretty cool. You can read about it on James Hoffmanns blog.



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                        • #13
                          Re: SCAA Atlanta 2009 - On the ground.

                          Next up, Paul Pratt has got a whole new line of cool espresso accessories called Caffelat and brought along a few of his cool LM toys:



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                          • #14
                            Re: SCAA Atlanta 2009 - On the ground.

                            The Slayer booth was packed. Fit and finish on the machine is out of this world. The lever has a really nice click going into the middle position. You can set the preinfusion pressure at this position by opening up the machine and fiddling with valves. You can then switch to full brewing pressure and either continue to brew at that pressure or move back to the middle position and the machine lowers the pressure on a curve to the preinfusion pressure that you set. I had a shot, but want to go back to it and have a bit more of a play around later, at which stage Ill take some photos.

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                            • #15
                              Re: SCAA Atlanta 2009 - On the ground.

                              LMs booth is a bit smaller than I expected, but boy did they bring the goods. Cant believe that I didnt snap the front of this machine, but I pulled the shot of the trip so far on it. This thing has paddle groups, but this paddle group allows you to do whatever you want with the pressure: the pressure that you get at the head is proportional to how far you move the lever ... amazing! It also has multiple brew boilers, teflon steam wands, stainless steel portafilters and a bunch of other kit that I didnt get to play with. I only got to pull a few shots on it, so Im going to go back to it with a few people and experiment the bejeezors out of it.

                              LM also had a few GS3s and a Linea with their other paddle group, which is more like the GS2 paddle group - off, preinfusion pressure, full on. It was kind of wierd that they only had doserless mazzer grinders on the stand and none of their grinders.

                              So there you have it; three different paddle group machines on the SCAA show floor. Apologies if I have inadvertently explained any of them incorrectly, but thats my understanding at the moment.

                              This whole brew pressure profiling thing will open up interesting new possibilities for the skilled barista, but I had quite a few discussions with people at the cutting edge about it. In a nutshell, theres a danger that this is simply more BS that can be thrown into the mix for cafe owners to market how awesome they are, without actually understanding it and using it to pull better shots. Frankly, the whole brew temperature thing is bad enough. Dont get me wrong, I love the ability to play around with it, but Im certainly not the only person to have walked into a shop to have someone who didnt know what they were doing pull a bad shot off such a machine. Whilst brew pressure profiling looks like it might open up some exciting and interesting doors, the flip side is that it gives the barista still more variables to select incorrectly and use to ruin the coffee, not to mention that the practicality of doing it in a production setting remains to be seen. It will certainly take a few years for a body of reliable knowledge to emerge on brew pressure profiling ... I mean, look at where we are with brew temperature adjustment - can anyone point to anything useful and reliable that you can read to learn how and why to adjust brew temperature to improve the cup? Meanwhile, these cool toys can draw focus away from the unsexy task of simply buying better green coffee to start off with.

                              Anyhoo, its great to have the possibility to play around with these new variables!

                              Cheers,

                              Luca

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