Woohoo! Thanks for bumping this one forward again Ashley - seems like the pertinent time to discuss it again. I guess I'll be referring to specific associations in this disucssion but I'm trying to explain not plug. What to discuss first?? I guess I'll start with the most recent questions because some of the older ones might not be quite as valid anymore... Therefore I'll address Greg with this one: The AustralAsian Specialty Coffee Association has a number of specific goals and I'd encourage you to look at their website for their specific mission statements. However, in short, they are an industry body that seek to increase the knowledge and quality of coffee around the AustralAsian region. Now the contentious issue that some people seem to find with this is that what quality coffee is is debatable. I agree - it's a completely subjective opinion. However, you'd have to agree that there are some general characteristics that go into creating a better cup of coffee that can be recognised and encouraged throughout the industry. Aside from this, AASCA certainly isn't forcing anyone to only drink coffee one particular way - if you prefer the taste of coffee that was roasted 8 months ago, roasted very dark and has 4 sugars added to it then please enjoy that - it's a subjective experience. However, my personal approach (and I think one presented by many in AASCA) is to offer you(noone in particular) the opportunity to taste freshly roasted, freshly ground coffee prepared well. If you still like your previous style then that's fine, but most people I've done this test with are blown away by the difference and never turn back. AASCA attempt to represent all groups associated with the coffee industry. They're open to anyone who wishes to join and hold yearly meetings where the committee is elected by the members. Members are asked to give input as to where they want the association to go as a whole and their ideas and comments on specific aims and programs all the time. (the main problem we've found is that hardly anyone is willing to make comments, let alone constructive ones). You can look on the AASCA website for all of the names of the official committee members at the moment. I hope that helps to answer some of your questions Greg but if you, or anyone else, has any questions or comments, post em up or call me on 0439 511 881 anytime. Comments and points of interest are always welcome but a gentle suggestion would be that if you do have a problem or are annoyed about an aspect of the industry/AASCA then come to the table with a solution as well. Cheers, Ben Bicknell
