Jon hopes people will take away from CoffeeCON that they too can roast fresh coffee and enjoy it too.
Saturday, May 4, 2013
Home Roasting with JJ Coffee Roasters
Of the several home roasters here at CoffeeCON is JJ Coffee Roasters. These 20something guys(Jim and Jon) are on a mission to share their love of home roasting with the public.
Two and a half years ago Jim didn't know how cool home roasting could be. The former Starbucks barista met Jon, who had been roasting for a few years, and both became passionate about spreading the word of home roasting. Jim says, "It's so simple, I just didn't realize it could be this simple."
Jon hopes people will take away from CoffeeCON that they too can roast fresh coffee and enjoy it too.
Jon hopes people will take away from CoffeeCON that they too can roast fresh coffee and enjoy it too.
Choosing a Coffee at CoffeeCON
Specialty coffee pioneer George Howell has been talking to an audience of over 100 about how to choose a coffee, but more importantly how to experience a coffee. He should know, he started The Coffee Connection in the 1970s when the only game in town was grocery store coffee.
"Coffee choices are more complex," Howell says. During his talk he breaks down coffee into these categories:
Blends - this is more a spotlight on the roaster
Roasts - There are levels of caramel in taste of the coffee. The roast effects that taste. Lighter roasts can be sour, darker roasts can be bitter. Yup, there's a difference.
Country - Specifically which country does it come from.
Regional - like a Kona of Jamaican Blue Mountain
Grade - this is the size of the coffee
Certifications - is it Fair Trade? Organic? Direct Trade?
Single Estate - the craftsmanship is high at the farm level.
Packaging - FYI those bins of coffee in finer stores is rapidly de-gassing, becoming oxidized.
How to experience coffee from hot to cooler.
Coffee when it is immediately done should be at 200 degrees. We typically drink it at 185 degrees. At this point the aroma is at its peak. At 135 degrees we taste the sweetness. As the coffee cools, we notice more the acidity, flavor, body, balance and then the aftertaste.
At his point the group began to do a series of tastings, so Howell could better demonstrate his talk.
Charlie
"Coffee choices are more complex," Howell says. During his talk he breaks down coffee into these categories:
Blends - this is more a spotlight on the roaster
Roasts - There are levels of caramel in taste of the coffee. The roast effects that taste. Lighter roasts can be sour, darker roasts can be bitter. Yup, there's a difference.
Country - Specifically which country does it come from.
Regional - like a Kona of Jamaican Blue Mountain
Grade - this is the size of the coffee
Certifications - is it Fair Trade? Organic? Direct Trade?
Single Estate - the craftsmanship is high at the farm level.
Packaging - FYI those bins of coffee in finer stores is rapidly de-gassing, becoming oxidized.
How to experience coffee from hot to cooler.
Coffee when it is immediately done should be at 200 degrees. We typically drink it at 185 degrees. At this point the aroma is at its peak. At 135 degrees we taste the sweetness. As the coffee cools, we notice more the acidity, flavor, body, balance and then the aftertaste.
At his point the group began to do a series of tastings, so Howell could better demonstrate his talk.
Charlie
Good Morning from CoffeeCON 2013
Morning everyone! People are beginning to file into the IBEW Building. Coffee companies are setting up, and all looks ready to go. I have already been handed my first batch of whole bean coffee from Bodum!
Friday, May 3, 2013
Charlie's CoffeeCON Schedule
Tomorrow is the big day. At last CoffeeCON 2013 will be here. Earlier in the week I Kevin Sinnott suggested a plan of attack for the day. He talked about picking one main lecture, and then dividing time among the demonstrations. Since I am blogging all day long, I wanted you all to get an idea of what I will be doing.
My morning will be mostly taken up by the talk George Howell will give. Howell founded The Coffee Connection in the 1970s, and is a pioneer of the specialty coffee industry. After selling his business to Starbucks in the 1990s, he went on to found the George Howell Terrior Coffee Company, and is an expert on single-origin coffee.
Lunch will be with the folks from Kitchen Aid. My afternoon will include: a talk by Christy Thorns of Allegro Coffee, who Kevin Sinnott thinks may have one of the best taste buds in the industry, a couple of brewing technique classes, some demonstrations by BUNN, talking to some of the home roasters, and just taking in all I can.
It's a full day to be sure. My experience begins tonight with a reception hosted by BUNN.
I am looking forward to sharing my thoughts, some pictures, maybe a video if I figure how to use the smartphone properly(a 5 year old can figure it out in 10 seconds, the 50 year old - not so much.).
Charlie
My morning will be mostly taken up by the talk George Howell will give. Howell founded The Coffee Connection in the 1970s, and is a pioneer of the specialty coffee industry. After selling his business to Starbucks in the 1990s, he went on to found the George Howell Terrior Coffee Company, and is an expert on single-origin coffee.
Lunch will be with the folks from Kitchen Aid. My afternoon will include: a talk by Christy Thorns of Allegro Coffee, who Kevin Sinnott thinks may have one of the best taste buds in the industry, a couple of brewing technique classes, some demonstrations by BUNN, talking to some of the home roasters, and just taking in all I can.
It's a full day to be sure. My experience begins tonight with a reception hosted by BUNN.
I am looking forward to sharing my thoughts, some pictures, maybe a video if I figure how to use the smartphone properly(a 5 year old can figure it out in 10 seconds, the 50 year old - not so much.).
Charlie
Thursday, May 2, 2013
What to Expect at CoffeeCON
Tomorrow I head off to CoffeeCON 2013. The actual event is Saturday! What am I expecting on my first visit to the consumer coffee show? My answer can be broken down into 3 parts: coffee, coffee brewing and people.
The coffee is part is a slam dunk. I Have a Bean, Metropolis, Fresh Ground and Counter Culture are just some of the specialty roasters who will be in attendance. Home roasters will demonstrate the variety of ways they roast coffee.
There will also be coffees from all over the world. Turkish, Cuban, Vietnamese, Viennese, Colombian, Honduran, Rwandan will be represented. Sounds like a "It's a Small World" of coffee.
There will be more ways to brew a cup of a coffee than anyone can imagine. Siphon, French Press, Aero Press, Chemex and of course Drip will all have their moments. Think of this as a large party, and you can sample how coffee tastes from various methods.
I am looking forward to meeting the people the most. This is a gathering of coffee lovers. We all share a passion, and we all come to it from different places. Some are pioneers in the industry, who just wanted people to have a good cup of coffee. Some are out there working to provide better fair trade for coffee growers. Some are brewing experts who love to share their knowledge. Others are just folks like you and me who love coffee, and have taken the next step - roasting their own. Everyone has a coffee story, and I am looking forward to hearing those stories.
The best part of this experience is that I will be sharing this all with you. I will blog periodically during the day, live from CoffeeCON. A day of coffee, people and sharing our passions; now that sounds like a good time.
Charlie
The coffee is part is a slam dunk. I Have a Bean, Metropolis, Fresh Ground and Counter Culture are just some of the specialty roasters who will be in attendance. Home roasters will demonstrate the variety of ways they roast coffee.
There will also be coffees from all over the world. Turkish, Cuban, Vietnamese, Viennese, Colombian, Honduran, Rwandan will be represented. Sounds like a "It's a Small World" of coffee.
There will be more ways to brew a cup of a coffee than anyone can imagine. Siphon, French Press, Aero Press, Chemex and of course Drip will all have their moments. Think of this as a large party, and you can sample how coffee tastes from various methods.
I am looking forward to meeting the people the most. This is a gathering of coffee lovers. We all share a passion, and we all come to it from different places. Some are pioneers in the industry, who just wanted people to have a good cup of coffee. Some are out there working to provide better fair trade for coffee growers. Some are brewing experts who love to share their knowledge. Others are just folks like you and me who love coffee, and have taken the next step - roasting their own. Everyone has a coffee story, and I am looking forward to hearing those stories.
The best part of this experience is that I will be sharing this all with you. I will blog periodically during the day, live from CoffeeCON. A day of coffee, people and sharing our passions; now that sounds like a good time.
Charlie
Wednesday, May 1, 2013
J'accuse
Yesterday I was accused of being a coffee snob. The person speaking to me(who shall remain nameless), said that because I don't like coffee from places like Dunkin Donuts or McDonald's then I "must be a snob." Let me state and re-state - I am not a coffee snob. Someone who appreciates good coffee, and takes the time to learn the ins and outs of coffee is not a snob.
I like to grind my own beans, as opposed to buying pre-ground, and not so fresh coffee. I do this, because it tastes better to me. Now I understand that most people don't care if their coffee is fresh. They want a cup of joe, and they are happy with what is served them. That's great for them. More power to them.
Dunkin Donuts makes donuts. McDonald's makes burgers. Starbucks makes coffee. Each company has something they do "well" and branching into other areas does not mean they will be good at it.
I also believe in supporting the smaller specialty coffee places over a place like Starbucks. The local roaster is going to have high quality beans. They will take the time to roast the beans. This translates into a fresh, and very satisfying cup of coffee.
At DD and MickeyD's, you have no idea how long the coffee has been ground and in the bags. They also leave coffee out for a significant portion of time, meaning, when you get it, the flavor of the coffee isn't what it should be. However, you will get a decent donut, or a Big Mac.
Instead of hurling the accusation of snob at me, why not try a local coffee roaster's coffee. Try it side by side. I bet you will taste and appreciate the difference. It doesn't make you a snob. It makes you a coffee lover.
Charlie
I like to grind my own beans, as opposed to buying pre-ground, and not so fresh coffee. I do this, because it tastes better to me. Now I understand that most people don't care if their coffee is fresh. They want a cup of joe, and they are happy with what is served them. That's great for them. More power to them.
Dunkin Donuts makes donuts. McDonald's makes burgers. Starbucks makes coffee. Each company has something they do "well" and branching into other areas does not mean they will be good at it.
I also believe in supporting the smaller specialty coffee places over a place like Starbucks. The local roaster is going to have high quality beans. They will take the time to roast the beans. This translates into a fresh, and very satisfying cup of coffee.
At DD and MickeyD's, you have no idea how long the coffee has been ground and in the bags. They also leave coffee out for a significant portion of time, meaning, when you get it, the flavor of the coffee isn't what it should be. However, you will get a decent donut, or a Big Mac.
Instead of hurling the accusation of snob at me, why not try a local coffee roaster's coffee. Try it side by side. I bet you will taste and appreciate the difference. It doesn't make you a snob. It makes you a coffee lover.
Charlie
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