With the successful close of the 2009/2010 United States Barista Championship season, SCAA staff has analyzed the overall USBC regional and national program. With a 30% average increase in the number of competitors at each regional event we feel that it is important to identify a strategic plan for the program to ensure its success and sustainability in order to provide maximum value for all parties involved.
This past year the USBC regional program saw dramatic increases in the number of barista competitors at the regional level. SCAA, along with our regional hosts and sponsors, produced 9 regional competitions, averaging 27 competitors per region. While competitor interest remained very strong, event expenses ran higher than expected. Each regional competition cost $16,000 on average to produce, breaking down to roughly $500 per competitor. With a maximum current competitor registration fee of $50.00 ($25.00 for BGA members), this means that 90% of event costs were dependent on sponsorship. To address this imbalance, SCAA has identified fiscal aspects in need of change for the 2010‐11 program year. These changes will ensure sustainability of the USBC regional program while continuing to deliver a high value, high caliber competition. The following are the immediate changes to the USBC program:

Redrawing the regional map to six regions‐
Historically the USBC regional map split the country into ten different regions, each holding an independent competition (in special circumstances, regions were combined). At the inception of the USBC program, 10 regions were identified in hopes of growing local support in each region. The higher quantity of regions has an obvious impact on event production and costs with national sponsorship dollars being spread among 10 regions. With fewer events, SCAA staff can focus on executing excellent competitions while maximizing distribution of national sponsorship dollars.

Here are the new regions, with lists of states included in each:
• NORTH WEST: WA, OR, AK, ID, MT, WY
• NORTH EAST: OH, WV, MA, DE, PA, NJ, NY, CT, RI, MA, VT, NH, ME
• SOUTH CENTRAL: KS, MO, OK, TX, AR, LA, MS
• NORTH CENTRAL: ND, SD, NE, MN, IA, WI, IL, IN, MI
• SOUTH WEST: HI, CA, NV, AZ, UT, NM, CO
• SOUTH EAST: KY, VA, TN, NC, SC, AL, GA, FL, DC

Increase in Competitor Registration Fees‐
Evaluating the costs to produce a high‐quality regional barista competition (as stated above, roughly $500 per barista competitor per event), we have identified the necessity to increase the competitor registration fees. The new competition registration fee price will be announced later this year.

Recognizing that the new fees represent a significant increase compared to previous years, SCAA staff will also be creating new opportunities to highlight companies and individuals choosing to support barista competitors through financial sponsorships. These initiatives include Equipment and Roaster Recognition programs, Competitor Profiles on the USBC website, and the opportunity for relationship development among baristas and event supporters.

Deciding to compete as a Barista competitor is an enormous commitment with incredible opportunities in professional growth and development. We feel that the new fee structure helps demonstrate that commitment as well as articulate transparency in overall event expenses.

These significant changes represent the continued focus of aligning the USBC program with the overall mission of SCAA. The regional and national barista competitions have a tremendous opportunity to focus on the Barista as the point of contact with consumers as well as provide participants with professional development. We encourage your questions and feedback directly to usbc@scaa.org or by calling Marcus Boni at 562‐624‐ 4187.

So here's the deal, Sarah Dooley is kinda a big deal . She's a huge barista force to be reckoned with the Seattle area. She's consulting these days, as well as creating the Seattle Disloyalty Card, which are out all over the Seattle area. She's super cool, super helpful and a BGA member. Here's her questions.

1. Why are you a BGA member?
I am a BGA member because we are a team of innovative, hungry leaders in our community. It is important to stay connected especially with like minded people.

2. Ninja or Pirate and Why?
Pirate, I like the boots.

3. 18 grams or 21 grams?
19-20 grams? Why isn't that an option?

4. What is your favorite coffee right now?
I have enjoyed the remarkable grape and purple fruit flavors in the Ethiopia Nekisse. Fonte has it as an offering right now. I hear 49th Parallel has just released an interpretation of Nekisse as well, need to get some soon!

5. If you could work bar with any barista, who would it be, and why?
If I could work with any barista, who would it be Kyle Glanville. Why? Kyle recently spent a few days in Seattle and during that time I got a taste of how he that dude ticks. He's full of ideas and methodologies that provoked me to broaden my resources. Perhaps relearn a few things, that's always healthy. Smart guy, hard working and well spoken.

One Coffee. Any Method. One Winner. Anybody's Game.
There will be one coffee.
You can brew with any device or dosing.
There will be one winner chosen from a panel of three judges on taste.
All are welcome to battle it out. There will be cool prizes.
Coffee will be an African.

Batdorf & Bronson Coffee- Roastery
1530 Carroll Dr. NW
Atlanta, GA.
Starts at 7pm.

Plans are that we all go out to eat afterwards, if possible.

Sponsed by Batdorf & Bronson, Barista Magazine, Espresso Parts NW.

Photo Courtesy of Sarah Allen, Barista Magazine.

This week, we're featuring BGA member, and current USBC Champ, Mike Phillips, who'll be representing the U.S. yet again in the World Barista Championship in London in a couple of weeks. He works for Intelligentsia Coffee in Chicago, and is an all-around nice guy to all.

1. Why are you a BGA member?
The BGA is the one organization dedicated solely to advancing the cause of the barista craft. That's pretty awesome yeah?

2. Central/Latin America, Africa, or Indonesian coffee?
I love African coffees very much indeed but as of late I would have to say Central American coffees. Due to the relationships we have with some producers there the centrals I get to taste are simply incredibly fresh. Our El Salvador this year in particular. If I start getting Ethiopia less than two months off harvest then my answer might change...

3. If you had the pick your last meal, what would it be and from where?
What ever my mom wanted to make me served up back at our house back in Michigan. I'm not to picky and it would mean a lot more to her than me.

4. What's your favorite tamper?
Stephen Morrissey's radical pro that I "borrowed" the better part of a year ago.


5. Michael Jackson or Bon Jovi?
Michael Jackson of course... in his pre-"Bad" album era.

photo by Lem Butler.

This installment is featuring Jeremy Sterner, from Peregrine Coffee in Washington, DC. I was fortunate, as well, to see Jeremy graciously win the Mid-Atlantic Regional, and he's one of the nicest guys in coffee.

1. If you were stranded on an island with only a hand grinder, a bag of coffee, and your choice of brewing device, what coffee and brewing device would it be?
There was a micro lot that we had for about one week in shop. It came from a small farm, from a co-op in Popayan, Colombia. It was processed much like a Kenyan, and I fell momentarily in love with it. I had one cup for myself and brewed two or three more for customers, and then- my shift ended. I went home. I came back a few days later, and it was gone. That is the first coffee that comes to mind if I was on the island. The brewer would have to be small. Just some sort of one cup system. I could be flexible with this.

2. Why are you a BGA member?
I wanted to join the BGA because I am proud of this craft. I Love that I get to be a Barista. I want to be part of everything that may help me to improve at being a Barista. I saw this as an opportunity to meet more people and get involved with encouraging and growing a bigger and better Barista community.

3. Conical or flat burrs?
Always conical. Hmmm, unless the grinder in front of me didnt have them.

4. What's your favorite meal your wife makes?
Bethany makes some good stuff! I like to help, but usually, I help by not helping. Roasted rosemary pork tenderloin has to be way up on the list.


5. Espresso or Brewed Coffee?
Espresso is brewed coffee! This question is not fair because both can be so, so good. At work, I start with espresso before a shift, then pour over while working. At home, pour over is what is happening right now.

This installment of Five Questions features Anderson Stockdale, who's a barista and BGA member in New Orleans.

1. Conical or flat burrs?
Conical! Although at home I am currently using a salvaged Black & Decker blade style grinder. I'm pretty sure it just hits the beans a lot until they fall apart.. I need to look into a replacement...

2. You live in New Orleans. Who's your favorite jazz musician?
It's impossible to pick just one. New Orleans is home to about 20 of my favorite musicians right now. The top 3 groups that keep me going out night after night are the Loose Marbles, Tuba Skinny, and the Little Big Horns. The mastery of their instruments paired with the relaxed, playful New Orleans Swing style really allows these musicians to showcase their individual sound while still being rooted in and inspired by early blues and jazz.

3. Why are you a BGA member?
Primarily for knowledge sharing. As a first time competitor this year in the SCRBC, I got a lot of my contest questions answered by the BGA facebook and from people who I met through BGA channels. I look forward to someday being knowledgeable enough myself to weigh in and give back.

4. You have lots of tattoos. What's your favorite, and what does it mean?
I love all my tattoos! The most cohesive one is on my right arm - it is a sleeve of images inspired by my home state of New Mexico. I have cacti, the state bird, the Sandia mountain range as viewed from my childhood home, all topped by the Zia sun symbol that appears on the state flag. All of my work is black and grey but the shading works particularly well here - it looks like a still life.

5. Your last meal, you have a choice of any drink. What would it be?
Highlife? Or... Lem Butler's signature beverage from this year's SERBC. I was lucky enough as a sensory judge to taste it twice and it haunts me (in the best way possible!) to this day. SO delicious.