Please visit the SCAJ2024 special page here! You can also watch archived videos on YouTube.
SCAJ2024 is an annual specialty coffee festival that will be held for three days starting on Wednesday, October 9th.
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!
Now, let's look back at the event that took place on the 2nd, Thursday, October 10th.
Nakamura Keita [The mindset needed to approach the job of roasting]
Nakamura Keita has devoted himself to the job of roasting coffee.
With his wealth of experience, he has been thinking about how to approach the job of roasting. If he were to teach young people how to approach and think about roasting, how would he convey it to them? We asked Keita about his current thoughts.
With his wealth of experience, he has been thinking about how to approach the job of roasting. If he were to teach young people how to approach and think about roasting, how would he convey it to them? We asked Keita about his current thoughts.
In the second half of the event, Keita performed the extraction, which required the use of a special grinder.
This is the "EK OMNIA," an evolved model of the EK-43, which is on display at the Melitta Japan booth. Keita used this powerful grinder, which has not yet been released in Japan, to grind the beans and make a tasting extract!
The sound of the grinder is so quiet that ENOHARA checks it carefully.
This was the first time in Japan that people could drink coffee brewed with this grinder! The lucky visitors to CROWD ROASTER booth were able to try it. Thank you to Melitta for your cooperation.
Shin Sano [The role of " MAKOTO " in spreading specialty products in the local Yamanashi prefecture]
What kind of shop is " MAKOTO ", which Sano opened as the owner in his hometown? Sano said that there is no place in Yamanashi to teach the techniques of roasting and brewing specialty coffee. We asked Sano about the techniques he wants to teach in his hometown and his thoughts on coffee.
Yuya Kosakada [What Raw Sugar's roasting aims to achieve]
Mr. Kosakada , a roaster and QC, told us some interesting stories about how he creates the flavor of Raw Sugar, including the selection of the brand and roasting. He also gave us a sample brew.
The recipe and brewing method are archived on YouTube, so please take a look. You can also access it from the special page below.
1CCC Collaboration Project: Keita Tatsuno + Yusuke Fukuzawa [Behind the scenes of the presentation that impressed the judges at the 1CCC finals]
The final stage of the "1ST CRACK COFFEE CHALLENGE" (1CCC), a roasting competition sponsored by Giesen Japan with the aim of discovering and nurturing young roasters under the age of 35, was held on September 13th, and the winner was finally decided. The winner was 20-year-old Tatsuno Keita. We asked him to re-enact the essence of the presentation in the final that brought him victory, and also talked about what happened behind the scenes leading up to that presentation.
Mr. Kosakada who served as a judge for this competition, also attended and provided his comments.
13:30-14:00 Youngjun Cho [What are the differences between coffee trends in Korea and Japan?]
Based in Korea, Cho is involved in a wide range of coffee industry activities, including holding seminars and consulting for farms. We asked Cho, who is also well-versed in the coffee scene overseas, including Korea, about the differences in trends between Japan and Korea.
Eiji Dobashi [Panama coffee that makes me crazy]
This year, Dobashi visited a farm in Panama and learned about the potential of Panamanian coffee, the reasons behind its quality, and his impressions after roasting it.
We spoke to Dobashi to find out why he was attracted to Panamanian coffee.
We spoke to Dobashi to find out why he was attracted to Panamanian coffee.
Yudai Hashimoto [Why did I choose the Giessen 15kg roaster? Choosing a roaster and subsequent changes]
Hashimoto -san started roasting at COFFEEMAN good , a coffee stand in Aomori City, where he originally purchased roasted beans. Why did he switch to in-house roasting in the first place? And this year, he changed his roasting machine from a 1kg pot to a Giessen 15kg pot. What changes have been made to the flavor and business management with the much larger pot? We asked him about the choice of roasting machine for his in-house roasting shop.
Machi Kodama × Daito Hagiwara 【How did Manabu roast your coffee?】
There aren't many documents or reference books on coffee roasting. How did the two of them, who are currently active as roasters, gain the knowledge they need? We asked them about Manabu methods based on their experiences, such as when they first started roasting, and when they hit a wall as they gained more experience.
Fujiyama Hiroyasu [ CROWD ROASTER roasted coffee delivered from Yamaguchi]
We have asked Hiroyasu to roast various brands for CROWD ROASTER roasting events, but we have also asked him to roast for restaurants, cafes, and other establishments that have introduced CROWD ROASTER coffee. We asked Hiroyasu about the types of roasting he does, while watching a video introducing the establishments that have introduced CROWD ROASTER coffee.
All of these events are archived and streamed on YouTube!
Please see below for details.
There will be a ton of events like this at CROWD ROASTER booth over the three days.
Please come visit us at CROWD ROASTER booth at SCAJ2024!
We look forward to seeing you there!
Please come visit us at CROWD ROASTER booth at SCAJ2024!
We look forward to seeing you there!
SCAJ2024 CROWD ROASTER Booth
Booth number: 3102
2024.10.07
CROWD ROASTER
