United States Barista Championship
The last day of the SCAA Expo is also the culmination of the United States Barista Championship, where a new king was crowned by Mike Phillips, 2010 US Barista Champ and current World Champion. Pete Licata from Honolulu Coffee Company took the title and will represent the US at the World Barista Championship in Bogota, Colombia this June. Pete has won four regional titles, including two Midwest and two Southwest Championships, making him a fairly experienced veteran in the world of barista competitions. All of his hard-work has finally paid off, giving him and his impressive beard a shot at the world title. Congrats to Pete and good luck in June!
Today was my first day at the 2011 Specialty Coffee Association of America Expo in Houston. It’s the year’s biggest coffee event and host to the United States Barista Championship and Brewers Cup. There’s coffee pouring from every corner of the convention center, more tote bags than you could ever fill and rows upon rows of syrups, smoothies and tea that seem a bit out of place.
This being my first coffee expo, I quickly learned the best thing about the event wasn’t the free swag or tables of new products—it’s the people. The incredibly passionate people who make up the specialty coffee industry. To be surrounded by people who inspire you and continue to push the limits of what they do in search of ways to be better, is an incredibly energizing feeling—though it could just be the caffeine.
I spent the first part of the morning tasting coffee from around the world at the “Best of Origin” area. There were about 12 coffees to try and I made it through about half of them—the coffee from Ka’u Hawaii surprised me the most, it was quite nice. Next I sat through a lecture about developing a training program for baristas, but found most of it to be pretty basic, common sense stuff.
After the lecture I met up with 2/3 of Handsome Coffee Roasters and hit the showroom floor to do some window shopping and make the rounds. Here are some highlights.
First stop was the La Marzocco booth to try a shot of Ryan Wilbur’s competition espresso, pulled on a Strada.
Checked out a demo of the EsproPress, a microfilter press pot which created a surprisingly clean cup.
Discovered the company responsible for producing some of the nicest coffee packaging on the market, including Intelligentsia, Verve and Social Coffee Co. Now I’ll be prepared when I’m finally hired to design someone’s coffee bags (hint).
Got to see the new Baratza Essato, a weight-based grinding system. Cool, but definitely overkill for a home-brewer. I can see the benefits for a small volume café, but I think it ultimately has limited use.
Had a cup of Square Mile’s Santa Lucia on the new Kalita pour-overs that Nick Cho recently started importing.
A Hario hot-brew iced coffee maker. While it’s pretty clunky looking, it creates a nice cup of coffee. The clear plastic funnel is filled with ice, and a double strength V60 is brewed on top of it—melting the ice and cooling the coffee simultaneously. Unlike cold-brew systems it retains some of the coffee’s brightness that I enjoy, but is often stripped away.
Some new products from Hario. I love the double walled press pot. Beautifully designed, with wood where most companies would use plastic.
A couple of former World Barista Champions (Stephen Morrissey & James Hoffmann) announcing the semi-finalists of the USBC.
The Championship trophies made by Reg Barber. Two more days before we know who they’ll belong too. Congrats to all the semi-finalists and good luck!
The Specialty Coffee Association of America (SCAA) is the leading trade organization for the specialty coffee industry. Through education, training, resources and business services they strive to improve the industry as a whole. Each year thousands gather for their annual expo, which showcases the newest products, awards the best in the industry, leads training workshops, and holds the United States Barista Championship.
With over 8000 attendees last year and nearly 750 booths, there was a lot to see! This year, The Event will be held in Houston at the end of April and I expect it to be even bigger—because everything is in Texas.
Your’s truly is now registered and I’m excited to announce that I’ll be there bringing you all the latest coffee love straight from the source. If you’re in the industry and plan on being in attendance, get in touch so we can grab a drink.