I would caution everyone not to assume that AASCA is a replication of American standards. I agree that the Americans have a long way to go since only 30% of coffee sales in R&G is espresso, where all of our coffees sold in cafes are espresso based. AASCA is not a copy of the SCAA but rather a sister organisation committed to developing the standards of coffee at all levels in the Australasian region. This is the meaning of the word 'specialty', which will ultimately allow everyone who actively participates to recieve a higher price for their labour, unlike the present situation where big companies are paying the lowest prices in 20 years to farmers who are going broke simply to feed the corporate machine. In respect to who is behind AASCA well, let me see: At the conference there will be 4 individuals who ranked in the top 6 of the world in the last 3 World Barista Championships, 2 individuals (the Only two) who sit on the World Barista Committee for standards, (they will collectively run the Barista workshops and oversee the National Barista Comp) 6 individuals have judged over 30 international barista competitions in total. In respect to roasting, Probat and Deidrich roaster (the two biggest in the world) will be hosting the roasting workshops. And to top it off, all the cupping sessions and green bean issues will be handled by International cuppers and Super-tasters (recognised experts in tasting by the Roasters Guild). I think this provides you with some expertise, wouldn't you agree? Also, I disagree with the opinion that all you need is passion. From experience at judging about 20 competitions around the world, these stats hold true: all the baristas turn up with passion and the idea that they know all they need to know, and when the dust settles, we (as judges) are LUCKY to find 2 out of 100 who know the technical details required to make a great barista. There are basic physical and chemical standards to coffee that you must know...and surprise surprise, most roasters don't know them. And in respect to the cost of the workshops, obviously no one has tried to organise a dozen international experts, roasting machines, rent a conference facility, and run an event for 16 hours before. Because if you did, you would know what is involved. And for what its worth, to get the equivalent exposure elsewhere, you would have to cut a ticket to the USA or Europe, book accomodation, and pay at least US$1000 to attend anything close to this conference. And as a final word, what is it worth to you to access something that stands to make you thousands of dollars over your career. And in respect to the National Barista Course, you can never know how good you are unless you measure up against your peers nationally and internationally. Oh, and by the way, the USA beat Australia at the last World Championship. If anyone thinks they are good, then prove it at the competition. Finally, do not be quick to criticise something you do not fully understand. AASCA is attempting to create practical forums for the improvement of all in the industry - something different to what I sensed in these responses. Specialty coffee is not a copy of the US, but a trend in world coffee. Research a little more.In this I agree with Ristretto - seek new ideas. And Captain, if you dont need an association to guide you, let me put a challenge to you. I will personally put up the registration money for you to enter the national barista competition - will you compete? And if so, the results will be posted here. What do you say? GS
