DE Sun 17APRIL 23, 2017 Issue 4 A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION UNITED STATES COFFEE ... 3:15–4:15pm United States Coffee Championship Winners Announcement 4 pm–10pm

APRIL 23, 2017

Issue 4

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION

UNITED STATES COFFEE CHAMPIONSHIPS

BEST NEW PRODUCT

SUSTAINABILITY AWARD WINNERS

SCA CERTIFIED HOME BREWERS

THE MEANING OF COMMUNITY

NEW SCA MERCHANDISE

IN THE STORE

On the Cover

2 THE DAILY EDITION | SUNDAY, APRIL 23, 2017

BEST NEWPRODUCTPRODUCTBEST NEWPRODUCTPRODUCTBEST NEWPRODUCT

S p e c i a lt y c o f f e e a s s o c i at i

o n

S e a t t l e 2 0 1 7

Discover the Winners of the

Best New Product Award

6 Honoring the 2017 Sustainability Award Winners

KIM ELENA IONESCU

10 2017 Best New Product Awards

12 SCA Certified Home Brewers: A Commitment to Quality

TARA SMITH

13 Grounds for Health

JUSTIN MOOL

14 What Does Community Mean to You?

STAFFLily KubotaExecutive Editor

Susan GatesAdvertising Sales

Tiffany HowardDesign

Danny PinnellDigital Edition

SUNDAY, APRIL 23, 2017

ADVERTISERSAhlstrom

Bushwick Tea

Cropster

Curtis

EK/Clever

Host Milano

HunterLab

Illy Cafe

Monin

Rekerdres Insurance

Swiss Water Ad

TABLE OF CONTENTS SCHEDULE OF EVENTS

SUNDAY, APRIL 238am–3pm Registration Open

8–10:30am Exhibit Hall Open to Exhibitors only

8am–2pm Pathway Classes

9:45–10am United States Cup Tasters Championship – Final Round

10am–2:30pm United States Barista Championship – Final Round

10am–2:30pm United States Brewers Cup Championship – Final Round

10:30am–11:45am Lectures

10:30am–4 pm Exhibit Hall Open to Registrants

2–6pm Coffeehouse & Craft Brewery Tour: Fremont/Ballard

3:15–4:15pm United States Coffee Championship Winners Announcement

4 pm–10pm Exhibitor Move-out

8:30pm Barista Guild Party – Everyone Invited, 21 & over

DAILY EDITION ONLINEThanks to our digital edition sponsor: Brazil International Coffee Week

To read the Daily Edition online, visit: http://bit.ly/Daily-Edition-2017

There’s a lot of talk these days about menu transparency, artificial ingredients, “no-no lists” and clean labels. For us at Monin, we had clean labels before “clean label” was even a thing. Our premium products are made with NO artificial flavors, colors, preservatives or any ingredients we deem unacceptable. Just take a look at the label…we have nothing to hide.

For over 100 years, Monin has been committed to quality by creating naturally inspired, authentic flavorings made with the highest quality ingredients. Our promise to you is that we are also committed to clean. Monin is proud to be the leading provider of clean label solutions, offering the widest range of product and flavor varieties.

Be sure to stop by Booth #2519 to experience new and exciting, clean label flavoring products. We look forward to delivering the best tasting, natural flavors for you, your customers and your business.

Cheers,

Bill Lombardo CEO, Monin Americas

Cover photo by Skandia Shafer

2017 BEST NEW PRODUCTS

What’s Happening in the United States Coffee Championships Area?

SUNDAY, APRIL 23, 2017

There’s a lot of talk these days about menu transparency, artificial ingredients, “no-no lists” and clean labels. For us at Monin, we had clean labels before “clean label” was even a thing. Our premium products are made with NO artificial flavors, colors, preservatives or any ingredients we deem unacceptable. Just take a look at the label…we have nothing to hide.

For over 100 years, Monin has been committed to quality by creating naturally inspired, authentic flavorings made with the highest quality ingredients. Our promise to you is that we are also committed to clean. Monin is proud to be the leading provider of clean label solutions, offering the widest range of product and flavor varieties.

Be sure to stop by Booth #2519 to experience new and exciting, clean label flavoring products. We look forward to delivering the best tasting, natural flavors for you, your customers and your business.

Cheers,

Bill Lombardo CEO, Monin Americas2017 BEST NEW PRODUCTS


EXHIBITOR, SPONSOR & INDUSTRY NEWS

Pop-Up Cafes | SUNDAY FEATURED COFFEE SERVICE

Espresso Parts x Olympia Coffee Roast-ing Pop Up Experience

Espresso Parts, LLC is a modest company with big ambitions! Masters of the specialty coffee universe, we are a dynamic team with the sole purpose of providing the best customer experience, period! We specialize in the distribution of all things coffee. Be sure to visit the Expo Skybridge as we will be partnering with Olympia Coffee Roasting Co. Guests will be able to sample Cold Brew Coffee served over ice straight from Olympia Coffee’s fabled Cold Brew Tricycle! Visitors will also be able to purchase some of the most popular items from our Top Brands, including; Barista Basics, Kalita, Yama Glass, Alto Air, and Kruve, to name a few. Limited supplies on hand so act fast!

Open Sunday 10am–4pm, located on the Skybridge.

Discover the distinctive taste

of illy’s unique blend, sourced

from the top 1% of Arabica

beans grown around the

globe. Roasted to perfection

in Trieste, Italy and then

packaged in our exclusive

pressurized tins that lock in

flavor and enhance aroma. All

to deliver a beautiful taste, so

you can sip something simply

extraordinary.

Sip. Savor. Be Inspired.

livehappilly

DELIGHT IN THE BEAUTIFUL TASTE OF ILLY

ILLY® and illy logo are registered trademarks of illycaffè S.p.A. via Flavia 110-34147 Trieste — Italy. © 2017 illy caffè North America, Inc. All rights reserved.

This year at the SCA’s Global Specialty Cof-fee Expo, come enjoy an artisan coffee from Seattle area roaster Caffé D’arte. With over 30 years of roasting experience, they are pioneers in the craft coffee culture that has defi ned Se-attle’s vibrant coffee industry. They will be serv-ing up their delicious Italian-inspired blends, including their Wood Roasted coffees.

Caffé D’arte is one of very few roasters that still uses a wood fi re to roast these special blends. Using a 1949 Balestra Wood Roaster that is manually controlled by their master roaster, they are able to achieve a fl avor profi le that is unlike any other coffee. With subtle smoky undertones, and a naturally complex fl a-vor profi le, the Alder Wood Roast is something every coffee drinker should experience. And what better venue to showcase this exquisite example of Italian roasted coffee than at the SCA Global Specialty Coffee Expo.

Plus, Caffé D’arte will be showcasing a brand-new product – a Nitro-Infused Wood Roasted Cold Brew Coffee in a can! This canned beverage features a true cold brew coffee, brewed cold for 12 hours, and infused with nitrogen for a beautiful and tasty cascad-ing micro-foam, reminiscent of a fi ne stout.

Caffé D’arte is renowned for seeking out the best green beans, and producing the fi nest drip and espresso blends possible. To this day, they maintain traditional Italian methods of roasting select coffees, using la-bor-intensive processes that have been all but abandoned by most roasters. As a result, the passion that they put into their coffees is ap-parent with every sip. With all this experience and insight into the specialty coffee industry, Caffé D’arte delivers superb fresh roasted coffees, along with the best knowledge to inform people about what really makes a great cup of coffee.

Open Sunday 8am–4pm, located in the Atrium Lobby.


Pop-Up Cafes | SUNDAY FEATURED COFFEE SERVICE

Discover the distinctive taste

of illy’s unique blend, sourced

from the top 1% of Arabica

beans grown around the

globe. Roasted to perfection

in Trieste, Italy and then

packaged in our exclusive

pressurized tins that lock in

flavor and enhance aroma. All

to deliver a beautiful taste, so

you can sip something simply

extraordinary.

Sip. Savor. Be Inspired.

livehappilly

DELIGHT IN THE BEAUTIFUL TASTE OF ILLY

ILLY® and illy logo are registered trademarks of illycaffè S.p.A. via Flavia 110-34147 Trieste — Italy. © 2017 illy caffè North America, Inc. All rights reserved.


The year was 2005, Expo was in Seattle, and the first sustainability award was given by the SCAA to a project of Starbucks and Port-land Roasting named Las Nubes Sustainable Coffee. Twelve years later, we’re back in Seattle and it’s another especially significant year for the Sustainability Award. In 2017, the SCA will recognize two winners: one sustainable project (a category that will be familiar to those that have attended the Awards Ceremony in recent years) and one in the new category of sustainable business model.

Funcafe will receive the 2017 Sustainable Project Award for its

High School Center with Coffee Specialization program. These high school centers are an educa-tional alternative aimed at creating new opportunities for young adults in rural areas in Guatemala by focusing on developing skills that will be relevant to jobs in their communities, including and es-pecially in areas related to coffee production.

The 2017 Sustainable Business Model goes to Progreso Founda-tion for their work to strengthen producer organizations and other social enterprises supporting smallholder farms in eighteen countries around the world, includ-

Honoring the 2017 Sustainability Award Winners KIM ELENA IONESCU

ing innovative initiatives that have turned into programs, like Grow Ahead and ProClimate.

These award winners were chosen from among more than thirty applicants by an awards committee comprised of inter-national volunteers, and winners were recognized and interviewed at the Launch Party and Opening Ceremonies on Thursday, April 20th at the Paramount Theater.

KIM ELENA IONESCU IS THE CHIEF SUSTAINABILITY OFFICER OF THE SPECIALTY COFFEE ASSOCIATION.

ADV_Fiera_SCAA_95,25x122,76_13Febbraio.indd 1 13/02/17 12:59

Each year, Rekerdres & Sons hosts our ‘slip’ of global marine underwriters in an annual ‘confab’. During this three-day conference, we learn from losses, examine new exposures, and evolve our insur-ance coverage verbiage.

One topic is not overlooked: the eventual use of delivery drones. Indeed, Amazon and Walmart are making these headlines with high profile drone deliveries…and some coffee shops are testing the use of drones to fly your coffee order directly to your seat!

We believe we are the first coffee insurers to have added ‘Drones’ to our list of approved conveyances! “Approved con-veyances” are the handmaidens to financial interest attachment, meaning the moment of financial interest is when your coffee cover-age should kick in.

Any number of conveyances may come into play—whether

your cherry coffee goes by ox-cart to Beneficio, or in a Ch-ula Chevy truck headed to a local warehouse, or is lifted onto a 2017 Triple E container ship headed for Long Beach, or eventually by drone to your customer’s door-step.

Good coffee insurance should always be evolving. As technology opens new doors and oppor-tunities for coffee growers and merchants, you must be certain of attachment, conveyances, limits, taxes, ordinances, no pass no sale, and—of course—special valuations for special growths. In short, when there is an active risk assessment dialog between experienced insurers and coffee shippers, pro-active coverage will help good deals become safer and better.


See us at SCA ExpoBOOTH #1344Join us for the Curtis VREXPERIENCE

Since 2016. Wilbur Curtis has. . .

CO2 Emission Saved 1,756,867.63 lbs.

Light Bulbs Powered 3,438,156.3 for a day

Equivalent Trees Planted 44,249.07

Brewers built by the sun.

Is there a drone in your future?

Honoring the 2017 Sustainability Award Winners KIM ELENA IONESCU

See us at SCA ExpoBOOTH #1344Join us for the Curtis VREXPERIENCE

Since 2016. Wilbur Curtis has. . .

CO2 Emission Saved 1,756,867.63 lbs.

Light Bulbs Powered 3,438,156.3 for a day

Equivalent Trees Planted 44,249.07

Brewers built by the sun.


WHAT’S HAPPENING IN THE UNITED STATES COFFEE CHAMPIONSHIPS AREA?

U.S. BREWERS CUP The United States Brewers Cup (USBrC) is an exciting competition that highlights and celebrates the art of manual brewing. Competitors perform three services, Compulsory, Open Service, and Serve The Audience. Com-pulsory & Open Service are judged by skilled coffee tasters. The Compul-sory is a blind tasting, the competitors all brew the same coffee on their chosen manual devices. During Open Service competitors will brew and present their chosen coffee to the judges panel.

U.S. CUP TASTERS CHAMPIONSHIP The U.S. Cup Tasters Championship (USCTC) does not ask contestants to judge or evaluate coffee for these preferences. Instead, the competition challenges competitors to test their sensory skills by discerning taste differ-ences in a “triangulation.” Tasters receive 8 sets of three cups, or triangles, where two cups are identical and one is different. The competitor with the ability to taste, smell, concentrate, and recall, those with the most correct answers in the shortest amount of time wins.

U.S. ROASTER CHAMPIONSHIPThe U.S. Roaster Championship (USRC) is designed to highlight the art and craft of coffee roasting. The U.S. Roaster Championship will have 2 rounds. In the first round, judges will blind sample competitor’s compulsory submis-sions and hear a short presentation from each competitor, describing the flavor notes and sharing green and roasted coffee knowledge. Attendees will have a chance to sample each competitor’s compulsory coffee. In the Second Round, competitors submit a roasted coffee of their own choosing. Again, the judges will blind sample the competitor’s roasted coffee and afterwards competitors will give a short presentation about their coffee to the judges.

THE DAILY EDITION | SUNDAY, APRIL 23, 2017 9

U.S. BARISTA CHAMPIONSHIPThe United States Barista Championship (USBC) is a platform for baristas to enhance their espresso beverage making skills through an exciting and challenging competition. In 15 minutes, the barista must prepare and serve espressos, cappuccinos, and a personally designed signature bev-erage for four sensory judges; all while being assessed on their prepara-tion abilities by two technical judges.

ROASTER VILLAGE This year’s Roaster Village invites attendees to explore and taste coffees produced and roasted by some of the best roasters in the industry. Roaster Village is set in a high-traffic location within the U.S. Coffee Championships area of the Washington State Convention Center.

WHAT’S HAPPENING IN THE UNITED STATES COFFEE CHAMPIONSHIPS AREA?

BGA CAFÉEach year, the Barista Guild of America (BGA) organizes the coffee ser-vice at the BGA Cafe in the U.S. Coffee Championship area. Staffed by certified Level 1 & 2 barista volunteers, the BGA Cafe is a great place to get some coffee before you enjoy the competitions.

VENDOR VILLAGEThe Vendor Village brings together fourteen companies showcasing products that range from coffee-themed t-shirts to Nepali coffee. Visit the Espresso Supply booth and check out barista tools and then head down the row to see the new ceramic filter from Kyuemon. Department of Brewology is retailing their t-shirts and other coffee swag and Rishi Tea is sampling cold brew tea. ound out your visit with a sample of the REDD Bar while learning about the importance of water from Global Custom-ized and Third Wave.


BEST NEWPRODUCTPRODUCTBEST NEWPRODUCTPRODUCTBEST NEWPRODUCT

S p e c i a lt y c o f f e e a s s o c i at i

o n

S e a t t l e 2 0 11 7

BEST NEW PRODUCT AWARDS

EXHIBITOR

Acaia Corp

Breville

Acaia (feat. December Dripper)

Pinhalense

Savor Brands

Torani

Tipu's Chai

Coffee Laboratory

Marco Beverage Systems

Flying Bird Botanicals

Tradecraft Outfi tters

Starbucks

BKON

Yunnan Coffee

BOOTH

1927

2255

1927

919

543

1244

2909

2234

2237

2108

2250

1030

Level 6

Skybridge

CATEGORY

Coffee Accessories

Consumer Equipment (Electrical)

Consumer Equipment (Non-Electrical)

Open Class

Packaging

Specialty Beverage Flavor Additive

Specialty Beverage Stand Alone

Technology

Commercial Equipment

Best Booth Design (10x10)

Best Booth Design (10x20)

Best Booth Design (301+ sq. ft.)

Best Pop-Up Cafe Winner

Best Pop-Up Cafe (Runner up)

PRODUCT

Acaia Orion Bean Counter

The Oracle® Touch BES990BSS

December Dripper

ECO SUPER

Pono 2017

Torani Signature Mint Syrup

Tipu’s Chai Now Concentrate Mix - Green Tea Chai

Insent TS-5000Z Taste Analyzer

Marco Mix

STORE

Main StoreSkybridge

Mini StoreAtrium Lobby

Poster StoreLevel 4 Landing

STORE.SCA.COFFEE

BEST NEW PRODUCT AWARDS


Booth#541

From green to roast

Only HunterLab combines full vis ible spectrum analysis

with SCAA Roast Classif ication numbers, providing the most

accurate and consistent color values available to the coffee industry.

SCA’s Certified Home Brewer program has long been the recognized mark of excellence when it comes to home brewing machines. The program recognizes brewers that meet SCA’s longstanding rigorous tech-nical requirements which are based on decades of industry knowledge and research by the Coffee Brewing Center. All SCA Certified Brewers have met these requirements, which are based generally on proper water temperature, brewing time, and ability to brew within the Golden Cup recommendations. Essentially, if you see the SCA Certified Home brewer mark on the packaging of a brewing machine, you can be assured of consistent, delicious coffee. Requirements of quality include:

SCA Certified Home Brewers: A COMMITMENT TO QUALITY TARA SMITH

Golden Cup Ratio: The brewer basket must allow for 55 grams of coffee per one liter of water.

Brewing time and temperature: Temperature must reach 197.6 F within one minute and never exceed 204.8 F. Water contact time with coffee: between 4-8 minutes.

Proper strength and extraction: The brewer must make a beverage with the strength (solubles concentration) of between 1.15% and 1.35% resulting from an extraction (solubles yield) of between 18.0% and 22.0%.

Uniformity of performance and extraction: to ensure consistency, multiple brewers are subjected to numerous brew cycle tests before passing the critical component of certification.

Carafe Temperature: The container that receives the coffee must contain a coffee temperature of no less than 176 F and no more than 185 F. Temperature must be maintained during the first 30 minutes of holding time.

Emma Sage, SCA Coffee Science Manager, has been at the helm of this program since 2011 and tests brewer models and prototypes every quarter. “Engineering a coffee brewer that meets the delicate balance of proper brewing elements is a challenging one. It takes a real time and resource commitment from producing companies to get these brewers right.” This program is part of SCA’s Research Center, an institution that exists to drive, support, and disseminate scientific research throughout the special-ty coffee community.You might have noticed that the list of SCA certified home brewers has grown in the past few years to include not only long-participating compa-nies like BUNN and Bonavita but also new certified brewers from KitchenAid, OXO, Behmor, Wilfa, Cuisinart. Many high-end distribu-tors such as William Sonoma and Sur La Table have taken notice and created customized merchandising displays for SCA certified brewers

and the program was even fea-tured by Cook’s Illustrated both in their print magazine and TV show. It is exciting not only to see so many manufacturers commit to de-signing their brewers to meet SCA technical requirements of quality, but to have the program become so highly visible to consumers!

One of the newest features of the program is a recently updated and released SCA Certified Home Brewer logo. Designed to align with the new SCA brand, the logo will be transitioned onto the pack-aging of certified machines over the next year and will become the new mark of brewing excellence for home brewers.

Recognizing that standards of excellence can and should extend past just home brewers, SCA is looking towards expanding this program to include more equip-ment such as espresso machines to allow for even more member companies to participate and demonstrate their dedication to quality in brewing.

Peter Giuliano, SCA’s Chief Research Officer, notes, “As specialty coffee continues to grow as a phenomenon, more and more people want to have the Specialty experience at home. The brewing equipment companies are a big part of making that possible are worth celebrating, and we seek to support their mission to spread this experience to every kitchen and every breakfast table.”

If you’re interested in learning more, or submitting your prototype for testing, contact Emma Sage at [email protected]

TARA SMITH IS THE DIRECTOR OF MARKETING FOR THE SPECIALTY COFFEE ASSOCIATION.

THE DAILY EDITION | SUNDAY, APRIL 23, 2017 13

Spring is in the air and it’s been a time of rebirth at Grounds for Health.

We’ve been working hard on a new organizational strategy that could change the way the world thinks about cervical cancer pre-vention. We are close to launching an exciting new campaign that will leverage existing technologies and develop new protocols to focus solely on women already exposed to the human papillomavirus, the precursor to cervical cancer.

For over 20 years, Grounds for Health and the specialty coffee community have worked together to improve the health of women in coffee-growing communities. We have screened more than 72,000 women, treated over 5,200 and trained 460+ community-based

Spring Changes at Grounds for Health JUSTIN MOOL

clinicians in Latin America and East Africa. Grounds for Health helped pioneer the Single Visit Approach, which has become the gold standard in hard-to-reach plac-es. But at Grounds for Health, we pride ourselves on being innovative and staying nimble.

MORE CAN BE DONE.We are experts at reaching

women in the developing world who have limited to no access to health care services. We are known in the global health com-munity as an organization that possesses a unique combination of clinical credibility and local agility.

Grounds for Health is poised to use this expertise to develop new diagnostic and treatment protocols to screen and treat

more women, more quickly, and more cost-effectively than ever before.

CERVICAL CANCER: THIS IS YOUR WARNING CALL. WE WILL END YOU.Get in on the ground

level and support Grounds for Health.

If you’re a coffee importer or roaster/retailer, participate in the next Grounds for Health Auction on June 1st. As our

biggest fundraiser, it’s a great way to improve the lives of women in the developing world.

Contact us at (802) 876-7835 or visit http://www.groundsforhealth.org/strategy for more information.

Be sure to visit us at Booth #1011. Our co-founder Dan Cox and other members of our Board of Directors will be attending the Expo and available to meet with interested stakeholders to share more about our new strategic direction.


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Trust your senses.

® are trademarks of Swiss Water Decaffeinated Coffee Company Inc.

This is no fairy tale. We are constantly improving our process, removing caffeine and nothing else. Cup it yourself. Ask for a sample kit.

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swiss water snow white r03v05_mh-scaa.pdf 1 3/2/17 3:53 PM

With millions of people around the world earn-ing their living through coffee, the community that supports the indus-try is more important than ever. At SCA, the coffee community is at the heart of what we do every day. With chapters around the world, we have a team of people who are charged with making sure that the members of this communi-ty are represented within the association. We asked them to share what ‘community’ means to them—here’s what they said:

“We are so blessed that, with all the turmoil that’s going on in the world at the moment, in coffee we’re a united communi-ty. And although we’re global, our community often feels like a small village. It doesn't matter

where you’re from, what color you are, what religion you follow, what job you do, we’re all working together, united by our passion for coffee. That’s what the community means to me—collaborating for the betterment of all involved with coffee which we love so much.”

Jackie Malone, SCA Senior Community Manager, Europe

“We belong to a diverse and dynamic community in which everyone is welcome and has a place at the table. Specialty coffee’s message of inclusivity – in which there is no prerequisite for expertise to belong – continues to inspire new coffee enthusiasts and long-time professionals. It allows space for new ideas and resources.

It’s what fuels us. Well, that and coffee. Every day we see beau-tiful examples of people sharing stories, helping each other, and raising questions that help us all move forward. There’s no limit to a life in coffee with an open commu-nity like ours.”

Katie Cramer, SCA Senior Community Manager, U.S.

“As the Chinese proverb goes, no journey of 1,000 miles can be made without small steps. The growth of coffee community means that the bond connecting consumers with specialty coffee is improving all the time. These days, the Asian market is fi lled with both competition and opportunities. It is like a new-born child –discover-ing, dynamic, open and inclusive. I believe that Asia will become a key part of coffee development in the long term.”

Charlotte Wang, SCA Senior Community Manager, Asia

WHAT DOES COMMUNITY MEAN TO YOU?

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DE Sun 17APRIL 23, 2017 Issue 4 A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION UNITED STATES COFFEE ... 3:15–4:15pm United States Coffee Championship Winners Announcement 4 pm–10pm