SCAJ2024, the annual specialty coffee festival, is finally starting today, Wednesday, October 9th, and will be held for three days.
At CROWD ROASTER booth, we will be delving deeper into the topic of roasting than ever before with some of Japan's leading roasters.
There will be a ton of talk events every day that you won't find anywhere else.
We will also be offering tastings of over 20 different types of coffee, and selling special coffee bean sets for comparison.
If you register as a member of CROWD ROASTER app, you will be able to sample coffee from participating roasters, so we recommend you register in advance!
For more details, please visit the SCAJ2024 special page ! You can also watch the archived broadcast of the booth event here!
Now, let's look back at the first day, Wednesday, October 9th.
Interview with Mikami Hitomi and Ryo on the flavor creation of "RDC"
We invited Mikami Hitomi and Ryo from Roast Design Coffee .
Ryo, the QC staff member who has evaluated many coffees, and Mikami the roaster, are the two of them. How do they think about and put into practice the flavor creation of Roast Design Coffee ? We asked them about the division of roles and other behind-the-scenes information about RDC that is not usually available to the public.
LEAVES Ishii Yasuo shares his views on world-class coffee
We asked Yasuo about the seminars held at LEAVES COFFEE, which invite many of the world's top baristas and roasters, and about this special experience.
We also had the coffee specially roasted and brewed by the Panama Kallithea Farm, whose green beans we source at CROWD ROASTER .
Many people tried this coffee, which Yasuo also praised highly.
Many people visited our booth!
Interview with Takuya Miura : Why he makes big changes to roasting
Miura from FUKUSUKE COFFEE talked about some pretty nerdy topics, explaining how changing the batch amount affected the roasting process while looking at the profiles.
I think it was a very interesting talk for people who roast coffee.
Please check it out from the archive.
ETHICUS Yoshiya Yamazaki 's secrets for exhibiting at coffee festivals
ETHICUS Yamazaki is in high demand at coffee festivals all over Japan. The secret to setting up a stall at a coffee festival is to just enjoy yourself.
It was also interesting to hear specific details about what they do when they actually set up a store.
REDPOISON The secret behind Tomomichi Morifuji 's sweet, red coffee
We asked Morifuji about the flavor of REDPOISON. How has the roasting process, which uses an original roaster, changed since the cafe opened? Also, why they use a Clever Dripper for extraction.
We also had them actually perform an extraction using a Clever Dripper.
We had a lot of people visit our booth here too.
14:00-14:50 Suzuki Kiyokazu talks about how to create a lineup that will make any fan drool
GLITCH COFFEE offers coffee in the following categories: Competition, Hard To Find, Innovation, and Traditional.
We asked Kiyokazu how he puts together this lineup that attracts coffee enthusiasts from all over the world.
We asked Kiyokazu how he puts together this lineup that attracts coffee enthusiasts from all over the world.
In the second half, Kiyokazu brewed coffee from El Paraiso Farm using Paragon.
Then, to our surprise, someone from El Paraiso Farm joined us, tasted the wine and said it was delicious.
A dream showdown between dark roast and light roast!? Manabu Narita 's innovative dark roast coffee with no bitterness and full of flavor
Narita , who represents dark roast, will be going up against Kiyokazu who represents light roast, who appeared just before him.
During Narita 's talk event, we had the opportunity to speak to Narita at length about how he created this unprecedented dark roast coffee, which has almost no bitterness that is often associated with dark roasts, and instead has a strong flavor and sweetness.
PANAMA COFFEE FES!! WITH GROWERS
Together with Mr. Muneshige Yamaguchi of Brisa&Tierra, a Panama-specialized trading company, we specially invited Panamanian farm owners to our booth.
(Photo: Shin from left) Kai Janson from Janson Farm, Hunter Tedman, who is also SCAP President, from Hacienda Barbara/Black Moon Farm, Maria Amoruso from Lerida Farm, and Ricardo Koyner from Kotowa Farm. We also asked Machi Kodama ( ou.bai.tou.ri coffee roasters ) to act as an interpreter.
We spoke to Geisha and other farm owners who produce the world's best Panamanian coffee about the future of Panamanian coffee, giving us some fascinating insights.
How to optimize your Stronghold roaster at TRUNK ISHIHARA
We spoke to ISHIHARA of TRUNK COFFEE in detail about the roasting method of the Stronghold roaster, which is the official roaster of the World Cup WCRC. Please check out the archived broadcast for an in-depth talk about the Stronghold roaster, which is still rare even in Japan.
Archives of all of these events are available.
For more details, please visit the SCAJ2024 special page !
Please come visit us again tomorrow at CROWD ROASTER booth at SCAJ2023!
We look forward to seeing you there!
We look forward to seeing you there!
SCAJ2024 CROWD ROASTER Booth
Booth number: 3102
2024.10.9
CROWD ROASTER
