The next day was filled with talks, seminars, and more coffee roasting. World Coffee Research co-presented a seminar focusing on big-picture topics in our industry — namely, coffee genetics, climate change, the future and sustainability of coffee, along with a roundtable discussion on gender equality. There was also a cupping and seminar focused on a research study done by SCAA Science Manager Emma Sage with cooperation from Blue Bottle Coffee and Cropster: the flavor impact of the Maillard Browning Reaction in coffee roasting. Both of these seminars were meant to inspire discussion and help the roasting community-at-large think about what we, as coffee roasters and buyers, do.
The other part of the day was spent in the roasting tent, logging some roasts for the competition. Teams filed in throughout the day, jockeying for position to use their roaster of choice, in order to hammer out that perfect batch of coffee. The atmosphere was tense, with strategies being mapped out and decisions being made. Many of the teams retreated into the open cupping rooms to check on their progress throughout the day. During the evening, a team competition relay race/obstacle course was set up, followed by an all-night session of karaoke.