At the 2008 Specialty Coffee Association (SCAA) Conference happening right now, 59 baristas competed for 16 out of 25 semi-final spots. The semi-finals will happen tomorrow (Sunday) so we thought you might want to watch a live feed of the competition. Learn more »

Shoot, I totally lost track of our weekly postings for our Thursday cuppings -the weekend was crazy, we hosted a cookout for the coffee shops in the “burgh” on Monday night then traveled to Atlanta on Tuesday morning. Sorry Belloma!

Our very own Rachel Belloma (we call her Belloma) was our cupping leader for this one. Rachel’s idea was to get us to explore different grind settings for the Chemex Coffee Brewers for our Brew Bar Menu. Belloma had us try four different grind settings using the Ethiopia Harar and she set this up as a blind tasting. We had to choose, in order, which one we like best out of the four. (BTW, one of the Chemex Brewers coffees was made with the appropriate grind too.) Interestingly enough, the whole group chose a grind that was a tad finer than what we normally use for our Chemex pots with our usual grind setting coming in second. Great experiment Belloma.

So, on Friday I decided to try five different coffees in the Chemex Brewer. Five coffees ground at our standard setting and the same five ground at the setting the cupping group choose. This experiment validated what we thought - from coffee to coffee there was too much inconsistency using the finer grind and over all the coffees tasted better using our standard grind for this brewing method. But let me say this, our job is to find out from you your taste preferences. On some level we are trying to define a very narrow area and palate preferences. And in this area we hope to pass on our experience and knowledge with the coffee. We will maintain our standard grind for the coffees, but continue to offer you a choice in either the French Press or Chemex Brewers. Overall, the French Press will produce a more full-bodied coffee because it allows some sediment and oils to escape into the coffee and the Chemex will produce a very clean coffee due to the nature of the filters and the brewing process. Our baristas will guide you on which coffees they personally recommend for either brewing method.

We didn’t cup this past Thursday due to our Atlanta Road Trip, but we are back on for this Thursday at 4:30pm . Rachel Walter is up next.

While many folks in the coffee industry are traveling to attend the SCAA Conference in Minneapolis, MN, Braden, Emily and I made a road trip to the Batdorf and Bronson Roastery in Atlanta, Ga.

(Eric, Braden, Margaret, Emily standing around a batch of freshly roasted coffee)

This coffee business thing is complicated, as is any business, -competition, conferences, quality, trends, technology, management, customer service, marketing and profits. As a small, independent business we are always evaluating opportunities, strategies and experiences that best fits into our vision of becoming one of the best coffee houses in Pittsburgh - what gives Tazza D’Oro and all of our staff the best opportunity to excel and succeed.

After much discussion, we decided what us best for us was to travel to Atlanta for more intense training and experience with the folks who roast our coffee every week. Emily and Braden spent the day watching coffee being roasted, attending two different coffee cuppings, learning and experiencing the other side of the business that directly impacts what we produce and serve at Tazza D’Oro. We had the chance to visit the newly opened Batdorf and Bronson Coffee house in Decatur too. BTW, I had one of the best espresso shots EVER. Today was truly one of those WOW days!

While Emily and Braden did their thing with Aaron, Eric and Andy I had the chance to meet with Shelia (Operations Manager) and Margaret (Training Coordinator) about vision, trends and potential next steps.

Sometime, before the end of May, I will travel to Olympia, WA to continue the discussions with the Batdorf and Bronson folks there. We are really lucky to have such an awesome relationship with such an outstanding roaster. Trying to be one of the best is not only about coffee, but its also about every facet of running the business. Batdorf and Bronson have been great mentors and continue to set the standard for us - on every level.

I just have to mention traveling here is a 12 hour car trip. Emily, Braden and I are fine thus far. We head back first thing Thursday morning. The road trip itself could be a whole other blog on personal journeys!

The picture above is Randy, Josh, Tonya, John, Mary and a brand new Trek Soho S Single/Fixed gear bike at the Trek Store in Eastside. After delivering some coffee today I stopped by the Trek Store because the baristas at Tazza D’Oro said Josh had left a few messages for me. I thought he was calling to ask “where the heck is our coffee”. But instead, the staff at Trek had a present for me - yep, the bike in the picture. YEA!!! Still can’t believe it.

Over the past year, Trek and Tazza D’Oro have worked in partnership bringing bikes, coffee and community together. I always felt really lucky to be hooked up with these guys. They totally get the local community thing and they are passionate about getting people on bikes and enhancing our quality of life thru bikes. They work really hard at making bike shopping and repair totally accessible to all. Plus they would let me go on and on about coffee while they were working on one of my bikes.

Josh said they wanted to let me know how much they appreciate our partnership. And for me, I have felt really lucky to have such awesome friends in my life and a totally stand-up business involved with my business.

Guys, you know how much I loved this bike since the first time I saw it, but the gift of your gesture has left me speechless. Thanks also to Don, the owner and Ted (not pictured cause he was waiting on a customer).

Anyone want to go for a ride?

Is it possible to unblend a blend? Learn more »

Congrats to Heather Ringwood at Batdorf and Bronson. Learn more »

Thursday’s cupping welcomed back one of our favorites - Ethiopia Harar. I think it’s been about a year since we have carried this coffee- But this lot is well worth the wait. In a nutshell, the Harar is of the Arabica variety, is native to Ethiopia and was first cultivated in Yemen. Josh, our cupping leader this week, was in charge of expanding this nutshell and awakening our palates to this coffees’ particular taste profile. Learn more »

Tazza D’Oro is in the midst of experiencing a lot of great media recognition. Learn more »

Today Pop City did a feature article today on a few awesome coffee houses and espresso bars in Pittsburgh, called Raising the Bar on Coffee (click here). Tazza D’Oro is honored to be in such great coffee company with these guys- Luke of 21st Street Coffee, Brad, owner of The Vault, Ward of Simpatico, and Rich and Melanie of Aldo Coffee. YEA!!!

Pop City, we appreciate you calling attention to an amazing coffee culture that is on the rise in da burgh.