This past weekend was the annual Specialty Coffee Association of America (SCAA) Expo. Each year, the coffee community from around the country gathers - this year, in Atlanta, GA - to share information, try new products, attend workshops and seminars and generally just hang out. Oh, and drink coffee! Lots and lots of coffee. This year, we sent a few of our Crew down to join in the festivities. What follows is a recounting of the journey from our Cold Brewer Sean R.:
Something very important to us at HubBub Coffee is to continually look forward and think about possibilities. In the past few years, the coffee industry has seen enormous shifts in thought on everything from processing methods to roasting styles and brewing methods. Some of these new ideas are legitimate steps forward, and some are novelties that fall away in time, but it’s important for us to remain aware of what’s going on and how that might apply to what we do at HubBub.
It’s with this attitude that we descended upon Atlanta last week for the annual coffee shindig known as the SCAA Expo. This event draws coffee people of all types (producers, importers, roasters, baristas) and from all over the world to join in discussion and celebration of our one commonality: coffee and the experiences that revolve around it.
This was our second SCAA after last year’s experience in Seattle, and it was similarly enlightening and inspiring. We had the opportunity to make new connections across the coffee community, cement existing friendships, look closely at the processes we go through every day, and drool over the latest in coffee gadgetry.
Some of the highlights of the weekend included lectures on the science of cold brew and the physics of coffee extraction (we got real nerdy with it), cupping coffees from all over the world with a couple of importers, meeting potential partners for our Guest Roaster program, and attending a cold brew-focused throwdown. On the expo floor, we geeked out about espresso grinders with the sweet folks at Mazzer, satisfied our curiosity about under-counter espresso machines from Modbar and Mavam, and got down to details about water filtration and reverse osmosis. And through it all, we were able to drink a lot of really, really good coffee.
So as we set back to work serving Philadelphia the best coffee we can, we have a few new tricks up our sleeve. There are some big new things on the HubBub horizon, and participating in events like this helps ensure that we make these moves with full awareness of all the possibilities.