SAN DIEGO SPEC COFFEE SHOW A TRIUMPH OF WORLD COFFEE
The recent Specialty Coffee show at the SD Convention Center showcased a new world of tech, systems and products that elevate every aspect of the associated trades’ places in a new century–and is a warning to those wedded to doing things the old fashioned way.
Nations whose coffee industry had previously been thought of as primitive showed their blossomed sophistication; Ethiopian, Burundi, Ugandan and Chinese coffees now stand second to none and are positioned in the trade on even competing status with the rest of the world. Peruvian growers seem to have captured new highs in Arabica coffees and lead among producers of Fair Trade Arabica in centroamerica. Climate change and the diseases brought to coffee trees from warming temperatures have made it necessary for growers to adapt–finding new areas for cultivation and drying process, creating new fermentation procedures to speed production and add flavor notes not thought of before.
Roasting technique and equipment are evolving, too. Smaller, lighter and more energy efficient machines make it possible for even small cafes to control their own beans at point of sale, giving them an edge and individuality in the market that didn’t exist until recently. Espresso machines controlled by AI and equipped with sensors to measure and control the shot while its in the group head are extremely costly, but offer a more uniform product to the consumer intended to build trust and repeat business. Packing, tracking, baking and most everything else needed for cafe operations show light years ahead advancement and most importantly, make it possible for one person to attend the jobs of several others; this may make it easier to open rapidly profitable one-person operations in future. At least, that’s what organizers and industry types say they hope for.
Among some standouts was a Los Angeles based company that builds state of the art, rolling coffee stands in what looks like modified camping trailers. The all stainless steel vans are guaranteed to meet all California County health and safety codes–no small trick there–and the company plans to roll out their prototypes in Los Angeles near all night taco shops to begin experimental service and offer fine coffees through the night. ESPRESSO recommended they try that here in San Diego and when last seen, two local baristi huddled in negotiations for the rollers. Perhaps a first class espresso following a late burrito will become common again, here.
Another brilliance was a French bakery company from Paris—of all places—that successfully automates the production and baking of first class croissants. The croissant is a delicate thing requiring exact measurements and control in its creation; the production line showed every step of that process and yielding of the finished product. It took twenty minutes to get the front of their line for samples. Baking, even for a mid sized cafe, may be a new and very dependable way to fame, if they can afford the system.
As may be expected, many foreign business people look forward to engaging American markets; all of whom especially want to access Southern California’s if possible. This fond hope is dinged by the tariff madness inflicted on trade by the current administration, and proved to be the only fly in the works causing the world’s traders to blink at American opportunity. Nonetheless, they expect to be back in San Diego in future shows, and everywhere else.