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PULL JOURNAL OF JAMS, COMPETITIONS AND BARISTA EVENTS MICHIGAN COFFEE CONFERENCE AND WORKSHOPS BRING TOGETHER AREA PROFESSIONALS Putting an event together requires not only soliciting content, but driving attendance. As anyone who's been involved with conferences knows, it's a time-consuming, challenging process. Michigan has a history of a vibrant coffeehouse scene, with at least five hugely successful metro Detroit shops in operation by 1993. A couple of these still exist! We weren't able to sustain the early push however, and the 2000s saw many of the area coffeehouses operating in a predictable, less- than-innovative fashion. During this same period, operators in Kalamazoo, Saginaw, Ann Arbor, Traverse City, Lansing, Grand Rapids, and other cities, had created a nice independent scene, and change was in the air. By 2008 coffeehouses were opening in Michigan that were breaking the mold. We would hear of jams, latte art, and exciting new brewing methods, happening in some spots around the country, and we registered this as a call to action for our local coffee-slingers. Two years ago, some of us café owners in the area teamed up with the SCAA and BGA, as they were rolling out regional Skill Building Workshops. The University of Michigan's foodservice folks immediately offered their building and services, and we were on our way. This year, however, we were more on our own. We took what we learned two years ago and held our second conference. Because regional jams were the impetus, the Motown Throwdown has been at the heart of our efforts. The first jam took place in conjunction with the 2010 Michigan Conference and Workshop, at a Plymouth, Mich., coffeehouse called the Bean. Jim Saborio of Ann Arbor's Comet Café led the latte art throwdown, held with the Bean open on a very busy Thursday night. Terika Raak, at the time with JP's of Holland, Mich., beat out a competitive group. In 2011, the Motown Throwdown found form as a signature drink contest and "best Colombian" competition at a Ferndale shop called AJ's. Teresa Pilarz, who owns Espresso Elevado in Plymouth, won the sig drink with a Coconut Lemongrass Latte. This year, Motown Throwdown III took place right in the same space as the conference, where three Rancilios and one La Marzocco were set up for the competitors. Teresa became the first back- to-back champion, this time with a Gardenia Latte "because it has the unique buttery, sweet aroma and flavor evoking the island gardenia flower. It has a little bit of organic coconut milk, orange blossom water, and agave, and is poured on top a double shot of our peachy-toned Ethiopia Illubabor Baaroo single-origin." Back to the Conference: throughout the afternoon of day one, attendees rotated through sessions on such topics as the history of coffee, roasters roundtable, Fair Trade, marketing, tea, cupping and sensory prep, and finally specialty drink trends. Day two was reserved for actual hands-on workshops. Concurrent cupping and espresso preparation sessions were offered throughout the day so attendees could participate in both. Afternoon sessions covered drip brewing, both hand poured and auto, followed by latte art. The Conference also provided an opportunity for a BGA CP190 certification class. Presenters were David Myers, Teresa Pilarz, Allen Leibowitz, Scott Novak, all for the roundtable; Tom Isaia; Chisara Ehiemere, Fair Trade USA; Bridget Isaia, Whole Foods; Graham Hill, National Coffee Association; Will Hundley; Howard Davis, Harney & Sons Teas; Sally Rivera, Café Imports; Lani Peterson and Paul Bulthuis, DaVinci; Trevor Corlett, MadCap Coffee Company; Jim Saborio, Comet Café; and Dean Anderson of Curtis. The University of Michigan University Unions went all out in organization, as well as hosting a wonderful Thursday evening buffet, complete with espresso vinaigrette and specially made espresso cheesecake. With 50 to 60 highly skilled coffee professionals in attendance, the Michigan Coffee Conference and Workshop proved that the local coffee scene is gaining momentum and strength by the day. There are even more in the talent pool, with amazing skills and knowledge, and we hope for their participation next time. —Tom Isaia Good is the lowest rating. Be better. www.cafemakers.com Consultants for coffee agriculture, roasting and brand marketing. 24 barista magazine