From Global 500 to Personal #1 - Gretchen Xu

Author: Gretchen Xu

Editor: Kelvin & Jack


In previous generations, gender discrimination was regarded as a normal and accepted.

Females have been considered as the weaker gender, involving too many feelings when making a decision. 

But have we ever considered what it would be like if we were living in a world with a complete lack of emotions? It may look like this:

  1. Happiness is not important. You just need to work every single day, follow the routine, like a robot. You will feel neither happy, sad or any other feeling. However, what’s happiness? We even don’t know our feelings, just like a machine.

  2. After reaching your goal, will you be happy? No, the goal is the only point.

  3. Let’s celebrate!  No… There is nothing worth celebrating.

Just by simply listing out some examples, I began to wonder, what is the purpose of our lives without any emotion. In reality, feeling is an essential element of our lives.

But then, why do so many societies consider “emotional” a negative trait? I think if we can understand the true meaning of emotions/feelings, we will realize another indispensable skill—empathy.

Empathy

It is defined as ” the ability to understand what another person is experiencing”, or “ share the feelings, thoughts or attitudes of another”.

Generally speaking, females tends to have more empathy than males, so they may consider certain emotions.

But, would you consider this a bad thing because they are “not logical” and “tend to rely more on feelings”? Let’s all take a moment to evaluate ourselves. 

When you chose your current job, didn’t you also rely on your feelings about the company, the position, the team, the boss?  If not, I would then ask, how do you define happiness?  What do you really want?

This week, we will cover another female coffee voyager. She is also a tough lady! 

I realized that our tough ladies tend to forgot their introduction. So I will do this now.  

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I’m honored to introduce Miss Gretchen Xu. She is currently working at Torch as the Chief Finance Officer (CFO). My impression of Gretchen is that she is a very cheerful lady with a unique laugh! 

She left the sprawling metropolis of Beijing and came all the way to the small city and coffee origin, Pu’er. It was a very big contrast, and how did she make such a big decision? Let’s jump into her story now…

The Fast-Paced Life of an Office Lady

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After graduating from university in Canada, I chose to go back to Beijing. I wanted to enrich myself, to try my best. I hoped that I could experience something new, explore the meaning of freedom and life in this fast-paced city.

I love working. Beijing was a place that I could work with high efficiency. My daily routine was walking across the CBD office building in my high heels, with a cup of coffee in my left hand and a laptop in my right hand. 

I was a typical office lady with a passionate attitude for my work. 

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In the past decade of working, I always force myself to improve my values. From working in the top 500 companies in the world, to top 500 domestic, and then having my own business, I met a lot of people that have enriched my life. 

Besides that, I learned how to identify “blue oceans”. I also began to seek out my own happiness.

My Chance Meeting with Coffee from a Book:

“A New Earth:Awakening to Your Life’s Purpose”

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One day when I came across a passage in the book "A New Earth:Awakening to Your Life’s Purpose”.

The secret of happiness is to be united with our life and present, and be responsible for our internal state at every moment.

This is just an option, but doing so requires us to practice again and again, until it becomes our lifestyle.

I thought about this for a long time. What could make me happy? There was a huge market, but what could make me feel satisfied both in my work and my heart? At then I noticed the cup of coffee on my desk.

You could see the potential of the Chinese coffee market just from coffee giant Starbucks’ ambitious plans to expand.

Obviously, the food and beverage industry in China is a in period of rapid growth and consumption habits are changing a lot.

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Along with the rapid development of China’s financial industry, we have more and more opportunities to enjoy high quality coffee. 

For example, at the beginning of this year, Zheng Shang issued some good news about the listing of futures of agricultural products, like coffee.

All of these things led me to firmly believe that the prospects for the coffee market in China is awesome—it was a “blue ocean”. 

So, where should I start with this huge market? I decided to start with learning the final product – coffee. After seeking out training schools in Beijing, I was disappointed but also very excited.

I was disappointed as these training schools were based entirely on training and did not involve the core of the main coffee chain too much. But I was excited as this industry was bigger than I had imagined.

Coffee and me were brought together by fate. I accidentally met Torch in Yunnan. After meeting with Torch briefly, I was resolved to view the coffee trees and coffee beans in Yunnan. 

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After coming to Torch, everything was as I had imagined. Here, I could access the entire value chain, and had access to rich resources and professional coffee skills. As far as I was concerned, Torch was a rising superstar, a brand with so much potential.

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So I decided to move to Pu’er. My family, friends and colleagues in Beijing were sad to see me leave, but they also gave me so much encouragement and support.

Specialty Coffee Recognized by the Public

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After learning more about the specialty coffee industry, I started to feel the limitations of the Chinese specialty coffee market. 

Coffee is a daily product as well as a kind of “fast-moving consumer good”. 

However, because of Chinese dietary habits, the daily consumption of coffee has yet to reach its full potential. So it is particularly important to cultivate and educate the end-consumers tastes and develop their daily consumption habits.

Many professionals in the coffee industry wrestled with this issue, and we all wonder how specialty coffee could become more popular in China.  

We hope that the market can grow, so in turn we can provide coffee lovers with the best coffee possible.

If No Coffee?

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This is impossible! In many countries, coffee is a lifestyle, part of daily life. The coffee trading volume is second only to crude oil products, and can provide around 2.25 billion cups (2,250,000,000) of coffee per day. 

Although it is not a necessity, clearly there are market demands behind such large-scale trading.

Leisure Time

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I long for peace, but I advocate freedom more. I love photography even though I haven't travelled to many places. 

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But every time I go to a new place, I am eager to experience it. Before coffee, I only had a camera. 

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Now I prefer taking my coffee and camera and go sightseeing in the beautiful mountains in Yunnan.

I think maybe if someone chooses to make a choice for personal happiness, they will have a strange sense of empathy. Just like……

At the beginning, I also got involved in design because I saw some beautiful designs. Although I did not see “the Blue Ocean” like Gretchen in my design world. ( The sea has already felt that someone denying himself every day……)

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However, I still feel that only when you close your eyes, that you will see that which you are most yearning for deep in your heart.

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Empathy is not only understanding other people's feelings, but also allowing others to understand you. 

We must first understand our own feelings. But it is not limited to the feeling that we lose ourselves when we continue to pander to others. 

Conversely, when we have to make a decision, what we need to do is fully consider and understand the feelings of others, and make the best choice we can.

So what is your choice of happiness?

How to Reduce the Smokiness during Coffee Roasting

Author: Lei Zhang

Editor: Kelvin & Amir


How to Reduce the Smokiness during Coffee Roasting

When I began to learn how to roast coffee, I found that I would have the same problem as many other roasters—smoky flavors would always find their way into my beans.  

Whenever you roast, the silver skins burn off, and the result would be a smokiness in the coffee.  However, this smokiness can be reduced during the resting period after a batch is roasted.

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( Credit Alex Jones )

This had always been my understanding, until I took a course by Dr. Manuel, one of SCI’s founding members.

Dr. Manuel emphasized the idea that unless you’re in second crack, there really isn’t any smoke.  There were some improper “standard” or “traditional” roasting methods that needed to be updated.

The other students and I couldn’t understand at first, but by the end of the SCI course, all of our question had been answered.  Following are some of the big questions I had, and the answers I found during my time studying with Dr. Manuel.

1、Silver Skin Burning will Produce a lot of Smoke

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( Credit Square One Coffee Roasters )

In the early stages of the roast process, the silver skin inside the bean will not fall off so quickly, but the silver skin exposed on the outside will come off and get sucked into the silver skin collector.  

A small amount of this will combust, but the smoke produced will only pass over the surface of the coffee bean.

(Note: The silver skin inside the bean won’t burn away until the bean has reached medium or dark roast. These silver skins are what we find sometimes find among coffee grounds.)

And so we find that, actually, the silver skins burning off is not a major factor, and some of these smokey notes will disappear within a few hours after the roast.

2、Where Do the Strong Smokey Notes Come From?

But this answer only led us to more questions.

The structure of coffee beans are very fibrous, so at a certain temperature the bean will begin to burn and carbonize.  And so, if the silver skins did not burn out, how could the fibrous structure burn?

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( Credit Killer Roasting Co. )

To answer this new question, we need to understand a bit more about “traditional” roasting methods.

Most roasters will use high temperatures during the roast, or start with a high charge temperature, especially when using beans with a high moisture content.  This is intended to accelerate the dehydration process so as to avoid a “baked”, dull flavor in the cup.

However, there are some problems with method, and one of the symptoms is the smoky flavor that we find in the cup.

However, this method is wrong and one of the main reasons for smoke.

3、How can we know that this is the problem?

We know that the heat transfer inside the coffee beans is conducted primarily through the free water between the cells.  

Consider the example of boiling water on a stove.  If the kettle is first heated up with a big fire, some of the water will immediately vaporize when added, but as more water is added, the temperature rise will not be as sharp.

This same principle can be applied to coffee beans.  When we set a high charge temperature and drop the beans into the drum, the water on the outside will quickly absorb heat, vaporize and dissipate.  

This will reduce the temperature inside the drum and delay the transfer of heat inside the beans.  This will have a few impacts on the roast:

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( Credit Damian Krzywoń )

1,First, there will be a large difference in the temperature on the surface of the coffee beans and inside.  When a roast is completed, we may find that the surface has been roasted to the desired color, but the inside is relatively under-roasted, or underdeveloped.

2,This issue is further exacerbated by the heat from the steam acting on the surface of the coffee bean.  The fibrous structures of the bean also lose water content, burning more easily, resulting in a more carbon-like flavor.

The result is a smoky flavor in the cup, even in a medium or light roast coffee.  This smokiness will take a long resting time to fade, and it is nearly impossible to remove completely.

So how can we avoid this from happening?  During the SCI roasting course, we focused on one key principle: medium to medium-low heat will more evenly transfer heat inside the coffee beans, resulting in a more balanced roast.

We recommend trying a relatively lower charge temperature for your roast profiles—the results may surprise you!

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( Credit Kris Krug via Flickr )

Of course, there are many other factors that can result in a smoky flavor in the cup.  These include the air flow, the timing of adjusting the heat, control of the Rate of Rise (RoR).  We will cover these topics later in other posts.

It is important to remind everyone here to also properly clean and care for your roaster, as this can also result in some unwanted smokiness.

Some people might ask, “what if my beans are not fresh?” or “if the moisture content is too high, or the density is too low, what problem might this produce?”  These and other topics will be covered in our SCI courses, as well as future posts.

I hope you all found this article useful and informative!  See you next time!

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