The newly-formed New Zealand Roaster and Barista Guild will host its first event as a merged group from 13 to 14 July.
Following on from the New Zealand Specialty Coffee Association’s (NZSCA) Total Dissolved Solids (TDS) introduction event earlier in the year, the Guilds have decided to host a practical research and development event with a focus on different grinders and their effects on TDS and flavour.
This event, taking place in Auckland, Wellington and Christchurch, will create a learning platform for QC teams, roasters and baristas.
“There have been many developments in grinders in recent years. We will be assessing three common industry grinders, discussing their design and practical application for espresso, and weighing this against their performance in flavour and extraction percentage,” said the NZSCA.
This is a tasting event to show a grinder can effect the extraction of a coffee. Hands-on TDS testing will also be a focus. How these grinder variables relates flavour to extraction percentage, and TDS tips for practical use in a busy work environment, will also be discussed.
The NZSCA will tally up grinder preferences and TDS scores nation-wide to see how they stack up flavour wise with the three hosting centres assessing the same coffee.
It is hoped this information will allow participants to better assess which grinder offers them the most value.
Numbers will be limited. The cost for Guild members is $5, non members $25. To become a member click here.
C4 Coffee in Christchurch will host the event on 14 July. To register contact organiser Guy Griffith-Jones: email@example.com
Peoples Coffee Cafe in Wellington will also host the event on 14 July. To register contact organiser René Macaulay firstname.lastname@example.org
Toasted Espresso in Auckland will host the event on 13 July. To register contact organiser Chris Innes email@example.com
For more information visit nzcra.org.nz