The Color of Coffee Collective Symposium Returns for Its Second Year

The Color of Coffee Collective Symposium Returns for Its Second Year

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The Color of Coffee Collective Symposium Returns for Its Second Year

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The Color of Coffee Collective Symposium Returns for Its Second Year

The Color of Coffee Collective Symposium Returns for Its Second Year

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12.

BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE

Photos courtesy of the Color of Coffee Collective

The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the greater coffee community. This year, they will return with the COCC Coffee Symposium Experience in Houston.

COCC Founder Keith Hawkins has been working in coffee for over 24 years. While he loved working in the community, he quickly saw the lack of representation of BIPOC within it.

A crowd inside a warehouse area with metal storage crates and huge windows.
Last year’s COCC Coffee Symposium Experience drew a diverse and enthusiastic crowd.

The Story Behind COCC

“After walking into many coffee conferences, coffee shops, and coffee companies over the majority of my career, the one thing that was consistent in each space was that there was very limited or nonexistence of people of color,” Keith says in a press release. “I began COCC with the prime intentions of educating disenfranchised communities using our four-pillar approach for creating change, which are Coffee History Education, DE&I, Sustainability, and Cultivating Community.”

COCC seeks to empower BIPOC in coffee while increasing equity throughout the coffee supply chain.

Nonprofit Work

Koffee with Keith is the Color of Coffee Collective’s built-in nonprofit organization, which started out as a podcast, but has grown in scope. The nonprofit’s goal is to actively educate Houston’s youth in disenfranchised communities about the specialty-coffee industry. They do this by providing behind-the-bar and hospitality training. They also teach coffee history, bean-to-cup classes, and the ins and outs of the industry. After training, Koffee with Keith helps trainees with job placement. ”We believe change is achieved through listening, educating, and implementing a plan of action based on community needs,” says Keith in the press release.

Three panelists, all BIPOC, two women and one man, sit in front of an audience at the 2022 event.
The 2022 panels and discussions featured guest speakers, roasters, and producers.

Symposium 2022

Last year’s Color of Coffee Collective Coffee Symposium Experience took place in May and was a big success. Keynote speaker Phyllis Johnson spoke on buying and selling coffee; there were plenty of panels featuring local coffee entrepreneurs and a screening of Blxck to Africa, a documentary by CxffeeBlack. In addition to educational and conversational panels, a well-attended latte art throwdown was held at Segundo Coffee Lab.

An emcee with a black hat an mic stacks a bundle of cash on top of prize boxes--Fellow grinder and kettle--in the winner's arms while they laugh.
A prize winner made out like a bandit at the 2022 COCC Coffee Symposium Experience.

What to Expect for 2023

The 2023 COCC Coffee Symposium Experience will begin Friday, March 10, with a Ship Channel Tour at the Port of Houston. That evening, Segundo Coffee Lab will again host a barista throwdown.

Two baristas at work on an espresso machine at the throwdown. One is a young woman in glasses and a braid, the other a man with glasses and a baseball cap.
A barista throwdown will be hosted by Segundo Coffee lab on Friday night.

Saturday will begin with morning breakout sessions, followed by lunch, then a variety of panels. These will include an origin panel, a baristas and shop owners panel, and a seed to cup panel. An afterparty will then take place on Saturday evening at Tipping Point, followed by Coffee Church at Doshi House Sunday morning.

You can buy tickets or register to volunteer at the 2023 COCC Coffee Symposium Experience on COCC’s website. Stay tuned for a ”10 Minutes With Keith Hawkins” interview, coming soon to Barista Magazine Online.

COCC black and white logo with name and a large C with a coffee sup shaped O.

ABOUT THE AUTHOR

J. Marie Carlan (she/they) is the online editor for Barista Magazine. She’s been a barista for over a decade and writing since she was old enough to hold a pencil. When she’s not behind the espresso bar or toiling over content, you can find her perusing record stores, collecting bric-a-brac, writing poetry, and trying to keep the plants alive in her Denver apartment. She occasionally updates her blog.

The post The Color of Coffee Collective Symposium Returns for Its Second Year appeared first on Barista Magazine Online.

The Color of Coffee Collective Symposium Returns for Its Second Year

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

The Color of Coffee Collective Symposium Returns for Its Second Year

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