Barista Magazine

OCT-NOV 2017

Serving People Serving Coffee Since 2005

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Page 80 of 115

" T H E A M O U N T O F E V E N T S T H A T A R E O N T H E C A L E N D A R N O W — Y O U C O U L D B E A T A C O F F E E E V E N T E V E R Y W E E K . " — H A N N A H D A V I E S , S P E C I A L T Y C O F F E E A S S O C I A T I O N geeks, and open-to-all Professional Development events occur quarterly at the roaster's various training centers. "We want to focus on how we can sustain and support our accounts, to help them build their own training programs and also to support their hospitality and service. We couldn't spend time on hospitality and customer service if you had a class that's 50 percent home baristas," says Emily Davis, Counter Culture's director of professional development. "Now we can actually focus on that in the moment, and we're teaching not only how to make coffee well, but also how to serve coffee well." While the Counter Culture coffee labs are no longer the kind of educational and train- ing free-for-alls that they once were, open to anybody with a love for espresso and a dream, Emily believes that limiting access to wholesale clients only has actually pushed other roasting companies to develop and offer training of their own, which in most other industries would probably earn a bit of a sideways glance, but Emily thinks is a great thing. "I think the more investment a roaster has in their product in terms of the way that people make it and serve it, the better it is for everyone. That's the rising-tide mentality. I'm sad to miss out on the opportunity to train the masses, but I'm also so glad that it's still being done. I see other roasters doing it and I think, good for you, you're taking a holistic view of what your accounts need and taking in to account what will make them succeed." The response from the public has been sur- prisingly positive, as well: "It's been a really cool shift," Emily says, as coffee consumers join the company's free and public Tastings at Ten every Friday at their training centers. "We've been so much more intentional about using this as our chance to educate more broadly, and to invite the public in. It's basically a free class about coffee for an hour—maybe it's about how to buy coffee, or what different elevations or processes mean. It's been very productive." It seems safe to say that the drive to share and the overall generosity of specialty-cof- fee people is one of the things—besides the coffee itself, that is—that tie us together as a "community," beyond simply being a com- mercial industry. "People just do it for the love of it," says the SCA's Hannah. "It's sort of a cliché to say we're not doing it for the money, but the love for what we're doing is the huge thing we have in common." Share on, friends. In part 3 of "Share+Share Alike," we're headed to the source to see how collaboration, community, and (sometimes literal) cross-polli- nation has affected not only the techniques used by coffee producers, but also their lives and livelihoods. We'll also look at the impact of sharing supply-chain information, and explore some of the impacts of increased traceability on the specialty industry as a whole. "THE AMOUNT OF EVENTS THAT ARE ON THE CALENDAR NOW—YOU COULD BE AT A COFFEE EVENT EVERY WEEK." —HANNAH DAVIES, SPECIALTY COFFEE ASSOCIATION 81

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