SCAA 2013

The SCAA was established in 1982 by a small group of coffee professionals seeking a common forum to discuss issues and set quality standards for the specialty coffee trade. It is now the world’s largest coffee trade association with nearly 3,000 company members.

SCAA members include coffee farmers, exporters, importers, coffee roasters, coffee traders, café owners, equipment manufacturers etc. just about anyone associated with coffee in any fashion is a member. Café Mystique has been an SCAA member since 1998, with first attendance at “The Event” in 1997.

“The Event” is an annual conference and exhibition held by the SCAA and the largest coffee show in the world. The trade show floor is immense, filled with the latest advances in the coffee industry as well as thousands of visitors.

Simultaneously to the trade floor activities, there are competitions, lectures and skill-building workshops for people interested in advancing their knowledge or practice. This year the event was held in Boston from April 11 – 14th and some of the Café Mystique staff were in attendance.

SCAA 2013

Sevan, along with Dalla Corte North America, organized the first ever Latte Art Competition-Style Exhibition at the SCAA.  This event brought 64 baristas into competition with one another battling out on the espresso machines and using their technical skills, creativity and repeatability to avoid elimination. The event was a success and will most likely be incorporated into future events. Sevan supported the Dalla Corte North America group by helping man the booth on the tradeshow floor and providing the coffee for preparation and sampling. Getting things done is his strong point and they managed to pull this event off in a short period of time from conception to exhibition.

SCAA 2013

Chris volunteered in workshops during much of the tradeshow hours. It is the SCAA tradition to learn and train in the workshops during the annual events, bring the training back to your office/lab/roaster and incorporate it into your business practice. At some point in your career you make the transition to become a trainer / instructor. Chris lead instruction in 4 classes; a green coffee grading course, a sample roasting course, a course in identify roasting defects and in a decaffeination course. Some courses are hands on while others are more theoretically (for instance … we can’t really decaffeinate a coffee on-site or grow a coffee plant in the time allotted for the courses!). Roasting coffee and evaluating quality is his strong points and he enjoys helping others build their own skills.

SCAA 2013

We’re already looking forward to next year’s event (in Seattle)!