Click here for the SCAJ2024 special page !
You can also watch the YouTube archive broadcast from CROWD ROASTER booth here!
SCAJ2024 is an annual specialty coffee festival that is being held for three days (main venue) starting from Wednesday, October 9th.
At CROWD ROASTER booth, we had even more in-depth talks about roasting than last year with some of Japan's leading roasters.
Now, let's take a look back at the booth event on the final day, the 3rd, Friday, October 11th!
Tanaka Yoshiya × Hikaru Ono [A quick look back at the Japan Barista Championship]
The two have advanced to the semi-finals of the JBC, which decides the best barista in Japan. They looked back on this year's trends, the brands they use, and the direction of roasting from the competitors' perspective. And Ono , who is competing for the first time, and Yoshiya , who continues to take on the challenge every year, talked about the significance of participating in the JBC, and we enjoyed the light-hearted conversation between these two wonderful competitors!
The two, who have known each other for a long time, came to an emotional finale with a warm hug in congratulations on their good performance!
Shinya Kobayashi × Yasunari Sawanoi [Comparing the roasting profiles of the same beans! What are their respective roasting approaches?]
We asked these two studious roasters, who we often see at roasting seminars, to roast the same brand of coffee beans and compare their profiles to explore the differences in their approach to each bean!
Be sure to check out their fascinating story in the YouTube archives!
We then had two people brew these beans. Kobayashi used the immersion method, while Sawanoi used drip brewing, and the difference in their brewing methods was striking.
There was also a question from Tanaka Yoshiya who remained at the booth!
The atmosphere was lively with passionate discussion about roasting.
Yoshiyuki Nakamura [Does a "winning roast" in a competition equal delicious coffee?]
Nakamura has won the Japanese roasting competition JCRC twice and also placed second in the world roasting competition WCRC, and continues to take on new challenges.
Nakamura 's talk gave us a good idea of how he thinks about roasting coffee every day.
Nakamura 's talk gave us a good idea of how he thinks about roasting coffee every day.
The practical, specific advice on what criteria to use when adjusting roasting was something that could only be heard here.
We also asked Nakamura to help with the extraction.
Hand drip coffee is made using two pots of water, 60 and 90 degrees.
If you're interested, check out our Youtube archives!
Takayuki Ishitani [From baristas to roasters, what it takes to make the perfect coffee]
We spoke to barista Takayuki Ishitani, who came in third at the WBC, about what he tells roasters to create the coffee he aims to create, and how he supported the JBC.
We also enjoyed some hand-dripped Panama coffee from CROWD ROASTER , roasted by LEAVES Yasuo !
Check out our YouTube archives to see what recipe we used to brew the remaining beans!
A lot of people visited our booth over the three days.
Thank you very much.
CROWD ROASTER will continue to bring you a variety of projects, so stay tuned!
Click here for the SCAJ2024 special page !
You can also watch the YouTube archive broadcast from CROWD ROASTER booth here!
2024.10.11
CROWD ROASTER
