Here’s My USBC Speech
Hi judges, my name is Ashley, and we’re going to jump right into it! I have a question for you: What do you think of when you hear the word, Catimor? To your right are worksheets and a pencil — take a few moments to write three words that you think of when you think of Catimor, and I’ll begin serving water and setting us up for today.
(15 seconds)
I’m going to bring you back to where my coffee career began: in the classroom. Before coffee, I was a middle school science teacher, and when my students would walk in, I’d want to start activating their minds immediately about the lessons we were going to learn that day, just like we did a few moments ago. I use a lot of techniques today that I used to use in the classroom in my current job as an educator for a coffee roaster, and one I’m particularly fond of is called, “I do, we do, you do,” where we break down ideas in three steps. First, I demonstrate a concept, then we work together to unpack it, and then you apply those ideas to your own application of the idea. Judges, I hope you have your thinking caps on because school is officially in session.
(pull shots for drinks)
Now, let’s go back to your first thoughts. What do you think when you hear, Catimor? Probably some mix of negative and positive things. Today, I want to highlight the positive, and begin a conversation with you, (turn to the audience) and with the coffee community at large, that turns the notion of Catimor on its head. But remember, I’m a teacher, and I want you to experience all the ways in which catimor can be enjoyed. First, I have to show you what Catimor can be, and I’ll do that by highlighting its potential in milk. Feel free to pull off that post-it on your worksheet, and place it just below your spoons on the left, and you can read along as I tell you more about Catimor.
(steaming milk) Catimor is a hybrid varietal of Caturra and Timor. Timor is resistant to roya, which is a disease that kills coffee plants. Timor gets its rust-resistance from being part-robusta, which is a term that can sometimes make people cringe. However, when catimor is grown well, like the catimor we’ll be tasting today, it can capture very unique and crisp flavors. To demonstrate these flavors, I’m going to serve you a 4 oz drink. The milk, which is from St. Benoit creamery in Petaluma, California, comes from Jersey cows, which produce a higher-fat content milk than most cows, and contributes to the lusciousness of this drink.
(Walk over to the judges with drinks + milk)
Here’s where you get instructions like you’re back in school: Before you sip, I ask that you look to your right and notice the spoons and the cups in front of your spoons. Please pick up your spoons, and stir the drink five times. After that, place your spoons in the cup in front of you. I ask for you to incorporate your milk so that your first sip is the luscious mix of milk and espresso, and not just bitter crema. Catimor, in milk, explores the not-as-sweet pastries you see at your local cafe: poundcake, graham cracker, and poached fruits with a pie-crust baked finish. Please enjoy.
(start pulling shots for signature drink)
I told you where Catimor comes from by making you a drink, and now we’ll work together to explore what catimor can be. In front of you are three ratios, each representing three ways in which catimor can be enjoyed. Next to your water glasses you have a chip. Take your chip and put it on the ratio you’d like to experience — as the head judge, your vote will break a tie if need be. I’ll begin preparing those shots for you.
(start pulling shots for espresso — check responses) This specific catimor comes from a hectare and a half farm called Finca Zulema. It is from the Santa Barbara region of Honduras, and was grown at 1650 meters above sea level. Like these shots, which is a reflection of us working together, this coffee reflects the magic that can happen when roasters and producers collaborate. The producer, Norma Zulema, grows a mix of catimor and pacas on her farm, and this year we asked her to separate the two lots. The ratio that you’ve chosen will highlight the __________ and _________ of this coffee. If you could evaluate the crema, and then take a moment to experience just the aromas. Everytime I grind this coffee, I’m greeted with the scent of fresh strawberries. Please give the espressos at least 10 stirs to incorporate, and think first about the tactile sensations. The espresso should feel __________________. On the second sip, concentrate on the flavors: ___________________. The cups in front of you, again, are for your spoons.
(clean up, bring tray for sig drink to judge’s table) I’ve shown you what catimor is, and we’ve worked together to see what catimor can be, and now you’ll work as a unit to showcase what makes catimor great — this is the part that you do. Each of you has two cards in front of you, representing different components of the complexity of this espresso. Please choose which option you’d like to see in this drink while I grab a few more things for your drink.
As I put this together, based on the recipe you’ve created, you can feel free to fill in the blank components on the sheet in front of you. The first component of this espresso is sweetness, and you chose to increase/decrease the sweetness. To compliment the sweetness, I’ll add (3 or 5) grams of a coconut palm simple syrup, to highlight the deep, darker sweetness. Next, you chose to increase/decrease the acidity. To bring out the aromatic strawberry scent we discovered earlier, I’ll add 10/15 grams of a strawberry shrub I made using fresh California strawberries and apple cider vinegar. You want to bolster/smooth out the texture of this drink, so we’re adding 10/15 grams of whey — you know that nursery rhyme little miss muffet sat on her tuffet eating her curds and whey? Whey is what you get when you separate curds from milk, and will add a silky, clean texture to the drink. Lastly, you wanted to bolster the finish, so we’re adding 6 shots of espresso as opposed to four. This drink should taste primarily like espresso, and remind you of drinking a kombucha. Tart, slightly sweet with strawberries, and with a rhubarb-like finish. Please enjoy.
I do. You do. We do. As a coffee educator, I think a lot about my responsibility to effectively reach new baristas and teach them new concepts in ways that allow them to engage on a variety of levels. The reason I’m passionate about sharing my education style with you is because meaningful training and education is what will keep our baristas, the stewards of our industry, connected and interested in the product that they serve. Before I finish, I’d like to share a story with you, because being a teacher isn’t always as easy as making a lesson plan and sticking to a script. When I was still teaching middle school, struggling to control my classroom, my principal told me that the kids being rowdy and out of control wasn’t their fault — it was mine. I should find that not discouraging, but incredibly empowering since it’s through my actions that I could engage and inspire students. I didn’t understand that at the time, but as an educator in a different field, I understand that now. We all must recognize our role as educators and leaders of our industry, and take responsibility for the growth, betterment, and sustainability of our craft. I found my bridge through science and exploration — when you’re at your café or roastery, think about how you can help someone find theirs.
