Sat., Aug. 20, 2011
Roanoke, West Virginia
7:00am: cupping the roasts from the day before to decide what to submit for the competition. One will be for a french press, the other for a pour over brew method. The third submission is supposed to match one of the samples in the calibration cupping on day 1. (But that 3rd challenge doesn't count towards the team score.)
My team had some pretty nice roasts in our bunch. We decided to blend 2, when we couldn't decide which one was better. We used the Santa Barbara for the french press, the Marcala for the pour over and did our best on matching the Copan to the sample we cupped the day before.
10pm: Skipping to the end of the day -- our team won 4th place (out of 12)!
I enjoyed the 2 in-depth educational sessions that day: "economics at origin" and "setting up sensory tests".
We finally got our group of Michigan attendees together for a photo -- there were 7 of us in total --Ben Angelo could not be in the group photo because he was getting a nap to prepare for his SECOND
NIGHT of giving us great DJ-ing during the dinner and party! The man has vinyl even!
Michigan roasters L to R: Seth Chapman, Water St; Ruth Ann Church, Artisan Coffee Imports; Kurt Stauffer, Rowster; Tom Isaia, Coffee Express; Stephen Curtis, Rowster; Allen Liebowitz, Zingerman's.
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