Tim Dominick wrote: Jason Haeger wrote:
James Hoffmann wrote:Perhaps this is relevant, perhaps OT but you guys in the US need to run the Cupping Comp like the SCAE does. It is by far the best of the competitions for the audience to watch (as long as it is skillfully MC'd) and the thing I like about it most is that there are no judges. It is purely skill, ability and no politics/insiderness/bias at all. In Poland the guy who won was an owner of a shop, not an industry pro or barista really - he just loved tasting coffee.
I would definitely subscribe to a Cupping magazine btw, but I suspect with that title there would likely be many disappointed subscribers.
And making me feel stupid isn't really worthy of note in hindsight - it is all too easily done these days....
I agree about the cupping comps. I've been very confused and wondered why I haven't heard of one here. Now I know.
I would subscribe to a cupping magazine as well. Absolutely.
This isn't a competition to decide who is the best cupper!!!!!!!!!!!!!!!!! Personally, I think that is a really bad concept for a competition. Who really cares, I'm not into a dog and pony show.
It is a competition for coffee producers and importers who want to have their coffee cupped by professionals and scored using the SCAA format. It is a Coffee of the Year
Cuppers are, for the most part, not as interested in competing with each other, comparing sensory skills scores and who passed the Q with the least number of retakes. A cupper is pursuing the coffees that meet the needs of their company.
Cuppers could give two shits about a trophy for their abilities and no one is giving us a god damn thing for cupping the coffees at this competition. We do it because we love the idea of getting 8-10 potentially great coffees put in front of us for evaluation. The guys who are spending all day roasting the samples and those of us who will be cupping them don't need Nick Cho to stroke us while we do it.
The WCTC (World Cup Tasting Championship) at SCAE is COMPLETELY different than Coffee Pavilion turned Coffee of the Year or “Roasters Choice Competition” at SCAA.
They each serve COMPLETELY different purposes.
One is about the cupper and skill in cupping, or rather in tasting. The others are about the coffee and the craft of roasting.
And while the idea of cuppers chasing trophys is disturbing and unlikely, I would much rather see WCTC than Coffee of the Year at SCAA.
However, when I look at WBC, I see there is great reward in the pursuit of excellence. The reward is not winning, although this has it's perks. Rather the reward is participating in elevating the craft among other things. I met plenty of national champions in Tokyo that did not expect to win, yet they made much sacrifice and effort. Whether or not they are the same ones returning this year, they are now better and if even at a very small level they are most likely having a positive impact on the industry. I see this as a VERY good thing that is hard to put a price on.
I spent a good deal of time looking into the history of why we don't have a Tasting Championship in the U.S. and then following proper channels to make it happen. In short after a few dozen emails with Alf Kramer and folks at SCAA, there just hasn't been the right combination of interest and available resources. I know the interest is there. Expect to see this soon.
At first I was skeptical as I thought, what is there to prove. Why participate in a "cupping competition"? And the response is the same. It is not to win. It is in the name of education. Alf sent me a document where the objective of educating and motivating cup tasters of the world was broken down as follows: (keep in mind I don't think this doc was originally drafted in English)
1. To give the cup tasters of the world the same status and credibility as the wine tasters.
2. To promote the concept of quality/speciality as such.
3. To stimulate the interest for cup tasting as such, and recruit new tasters.
4. To create good role models.
5. To make the competition a real crowd pleaser. Fast, entertaining, fair, and
6. media friendly. Especially TV.
7. To promote the SCAE as an innovative, dynamic, and target oriented organization that is worthwhile being a member of.
8. To provide chapters with an extra additional tool for development.
9. To provide a forum for some of the finest coffees in the world as they are used in the competition and served to the public.
10. To motivate and educate the speciality coffee community to become skilful, critical and fair tasters
There is only one 1ST PLACE winner in this thing, and that is the obvious and necessary outcome of a competition. Thankfully no where on this list of objectives does it say "To determine who is the best cupper in the world."
When it comes to coffee, at the end of the day I have to ask myself, "what activity gets more people drinking better coffee?"
While there's something to say for sticking to what you're good at, it seems a good thing for baristas to learn to cup and vice versa, if anything it helps one better appreciate the other.
sweetmarias wrote:Just think how it affects cuppers to have the Barista finals in their face, to hear the pumping jams, the photographers and adulation. Will there ever be a cupper's magazine. These are the issues that have been raised elsewhere, and I was trying to see if they had relevance here.
I guess I have not seen this, but my world is a small one.
I still don't know what this thread is about.
Edwin D. Martinez