A Momentary Thought; A Lifetime of Learning - Summer

Prologue: Kelvin Yap  |  Editor: Amir Alamdari

It’s about time for me to take a break and head to outer space. But before I go, I’d like to share another story with you. 

Once upon a time, there was this fool, who since he young realized that there is no one in this world you can trust. 

Perhaps it is how he was brought up, or simply because he is weird, but socializing was never important for him. 

Any connection that was built, will eventually be broken. Perhaps, that formed his personality. Making friends were never an easy task. This personality also made him feel that he is just an outlier in any social circle. 

Whether he tried or not, he just didn’t belong. Childhood never existed. Maybe, this is something he craved. Being a normal kid, having a normal family. Something so simple, yet it seems so unrealistic for him. 

Stop thinking over every single detail, just zone out and act a fool, Sometimes, this simple pleasure is enough in life. 

Not sure what he wanted in life, (at a very, very young age) he didn’t even know what is the purpose of life. The only thing he knows for certain is that he is not a genius at all, he doesn’t even know his own strengths. Suddenly, the thought sprouted into his mind:

Money! 

Money is the only thing that can make him feel secure. So, he needs to learn how he can master it. 

When he knows that he is not a genius, that he is not good at anything at all, he realized the only way to reach this goal is to put in 300% hard work. The extra effort will allow him to achieve his goal. Hard work does pay off, so he never worried about money for his studies, nor money for his family. 

Eventually, he realized that all this hard work brings security but doesn’t bring him joy or a purpose for living. Suddenly, he felt it’s all such a cruel joke. 

And so, in his quest for “self-recognition” our fool and our hero makes a very impulsive decision… 

(To be continued…) 

Ok, we shall stop here.  The prologue is a bit too heavy for this week. I am headed off for holiday next week, so it’s a time of reflection for me. But the main point of this story is simply to talk about “recognition” for this week’s voyager. 

Everyone seeks recognition from others. You might not express it out, or even don’t show interest at all, but deep down everyone cares about it! It might be recognition from your boss, your colleague, your friends, your family and last but not least, yourself. 

Let us put “self-recognition” aside for this week and focus on “recognition” in the workplace. 

All newbies who just started work seek recognition in their workplace. But what is the secret, how can one get the recognition we are seeking? 

Perhaps this may sound lame, but let me share a secret: 

listen to your leader, your supervisor, your boss.

Maybe, you are thinking, I am simply sharing this advice to please my boss, but I can firmly tell you NO… he is too busy to even read these articles. 

Listen and understand.  This maybe sounds like a very simple instruction but what is the secret behind that? 

Sometimes we may question our leader simply because the comment is irrational, or you might not agree with what he or she said, or maybe you simply think that he or she is not alert and cannot think properly. 

But, every decision maker and leader must have a certain job experience, and perhaps our vision is just one tiny step ahead of us. But they need to anticipate what happens after that tiny step, to envision 100 steps ahead, or even 1000 steps ahead. 

You might not understand what he is thinking, or might even think that he is an idiot, but if such thoughts appear, cast them out!

There is a Chinese idiom that says “true growth never comes easy”. That’s how leaders see the world—they always want you to become better than them. Put your personal growth as your top priority, and hope that one day you can just be like them. 

Perhaps, it’s still hard to understand what I mean. 

Let’s focus our attention to our next inspiring story: 

China’s first female Q-Grader Instructor, Summer Zhang.

1.jpg

Happenstance with Coffee

2.jpg

I’m really impressed by the editor…we only met twice, yet he can sense I have a deep connection with Torch, and actually I feel we have a certain… je ne sais quoi…

A lot of people ask me, “Why did you choose coffee? Why did you choose Torch (previously GreenHouse Coffee in Xining)?”

Until now, I couldn’t tell you the exact answer. Before joining this team, I didn’t drink much coffee. I jumped into coffee the same way as anything else—because it seemed interesting.

When I mentioned to a friend of mine from Xining that I was thinking about getting into coffee, she recommended that I visit this company based out of her hometown. I took her advice and that’s where my coffee story began, without much drama or difficulty.

3.jpg

At Torch, there is a certain company culture where you be thrown in a pool to learn to swim, and once you learn to swim, they will throw you into the ocean!

I was one of the first “test subjects” for this system.  I’ve worked as a waitress, chef, cashier, and barista. This is how everyone is trained to understand every aspect of a coffee shop.

In January 2013, our Xi’an project was confirmed, and my boss at that time Samuel, opened a new cafe and the first training school in the northeast region of China.  Samuel assigned me to the role of salesperson, but I felt I was really terrible at sales.  I never enjoyed doing sales.  I was miserable in my personal life and work life, and felt really terrible.

One day, I just could take it anymore, and I called Samuel to tell him what I feeling.  At that time, our training school hadn’t opened yet, but was still in the midst of preparing.

4.jpg

To my surprise, he told me that he had actually already made plans to shift me to school. This is because I have working experience in school. He took my complaints to heart and eventually I was transferred to work in the school instead of sales. From then onwards, my learning curve skyrocketed, and never dropped. I never expected a tiny coffee seed have such big impact on me . 

Work at Coffee Orign

5.jpg

In 2015, I moved to Pu’er with Samuel & Marty. I was really excited to work at this coffee origin. Unfortunately, things didn’t go as I had dreamed. Once I was here in Pu’er, I was working as Lab Manager, managing the training department, course materials and more. 

Eventually I was promoted to Pu’er General Manager, overseeing almost everything in the company. There were so many things I was inexperience. This experience being “thrown into the ocean” was really a difficult time for me. 

6.jpg

There is one thing I should mention: Samuel, Marty and I have very different personalities, in addition to the cultural and language differences making me feel frustrated. Sometimes I might doubt myself, I might think that maybe I am just not good enough, and I lose so much of my personal life because of work.

Although we might have had some disagreements at work, what made the biggest impression on me was their heart of gratitude. 

7.jpg

They have always been really generous in sharing their knowledge, work experience, and opportunities for me to keep growing.  Last but not least, they always drove us all to excellence with their encouragement and trust.

8.jpg

Words cannot describe how grateful I am to have been a part of Torch. This has made my connection to Torch so strong, and it will always be the place where I planted and nurtured my seed of coffee knowledge into blooming. Although I no longer work with Torch, I will always remain friends with the team.

Every time I return to Torch, it feels like a homecoming for me. Things may have changed, but everything is still so familiar.  Even the finger print lock still knows me!

Samuel was also a witness at my wedding. That is the best gift I could ask for: humorous, romantic, simple yet irreplaceable.

Never Stop Learning

Dr. Manuel once told me: 

“One can never stop learning.” 

He tries to improve himself every single day. If someone so senior could have such an attitude to keep learning, who am I to complain that I am tired and should give up? 

I will keep going! My family and friends once told me that I seemed to disappear once I joined the coffee industry. 

I was busy every single day, and even though I was not sure what I am busy doing, I think this is a common experience for everyone in the coffee industry. 

11.jpg

Last year in July, I moved to America with my husband. Now I am working at Onyx Coffee Lab in the United States. I am very happy here. As the only Chinese employee, I am doing things that everyone thinks and experiences as strange, but everyone is friendly so I integrated into this team quickly. 

12.jpg

I am doing what I love, which is roasting and quality control of coffee. Although the work is exhausting sometimes, I always bear in mind that I’m a woman, but I move and weigh green beans, operate machines that are several times my size, and even the silver skin collector is at least twice my size. However, I'm happy to be here as I am doing what I love.

Life Before Coffee

13.jpg

Life before coffee was not as inspiring, but right after my university, my first job was working with animals. I was afraid of animals back then but in the end became a dog lover! I hope to become someone that helps animals. 

What Will You Do if No one Drink Coffee?

I have never thought about this. Besides coffee, I only can think of taking care of animals. I would like to fight for animal rights by stopping the use of ‘kopi luwak” or other coffees that use animals to process. 

What do You do in Your Free Time?

After work, there are a lot of things I like to do, such as watch movies, travel, hike, and challenge myself.

This week we were really fortunate to talk with one of the most influential people in the coffee industry. 

When we define someone that is influential, do we ever think of how they got started? Yes, a newbie! 

14.jpg

The hunger for knowledge and learning is something which will define who you are today. 

Everyone has that one special moment that launches them on a new trajectory in life. But will that one moment or thing continue to drive you for the rest of your life?  Not at all.

Passion and the law attraction, the balance between these two relies on another two factors: the hunger for knowledge and the persistence to continue learning. 

Summer learned from Manuel that one can never stop learning. This built up her character and drove her passion and hunger for knowledge.

Persistence might simply mean you need to be really tough! The process is never going to be totally comfortable, like the road to building your six pack!

People might laugh at you, at all the work your doing.  Am I fool? Maybe, but what’s wrong with being a fool if your goals are worthwhile?

15.jpg

So long, you think that is what you love and that is where you find your joy, those unhappy moments and the sacrifices you make can always be justified. 

So, let’s be that fool, let’s stay hungry!

Last but not least, do follow us and read more about coffee voyagers story. See you in July! Bye! 

After all these years, what do you really know about coffee courses?

Author: Marty Pollack 

Editor: Kelvin & Amir 


SCI Modules-18.jpg

Every new year, we all try to think of a resolution for the year, usually a new skill we want to master or something we want to accomplish.  The idea is always to better ourselves, to grow and feel a sense of accomplishment.

1.jpg

It’s now June and nearly half the year is gone. Time to ask ourselves again, what progress have we made on these goals?  How resolute have we been with our resolutions?

I often ask myself, why am I interested in coffee anyway? Some people get into coffee simply because they think it’s a cool skill to master, but most people don’t even realize how hard they’ve been trying to “be cool”!

2.jpg

For those who have known me for a long time, you’ll know that I was not always a coffee guy.  I got into this industry because of Samuel.  I might not know everything, but at the very least I can say that I am open to learning and persistent in what I am passionate about.

3.jpg

I just recently came back from the borders of Yemen, and I am currently residing in Saudi Arabia, where I have been sharing my knowledge and love for coffee. This city has a very unique culture, vastly different from that in China, yet I have found at least one common thread between these places: the people have a strong desire to learn and grow themselves.

4.jpg

I’m not the sort of person who loves to read—I honestly just can’t sit still! I love meeting people, hanging out with friends, walking around and exploring. Lucky for me, coffee is one such industry that can afford me such freedoms. Today, however, I’ve taken some time away from my active life to focus on sharing some of my experiences and what I’ve learned during my time with coffee.

5.jpg

Coffee education systems are by no means a new phenomenon, but I want to talk about two of the most prominent professional education organizations that are running programs all over the world: Specialty Coffee Association(SCA) & Sustainable Coffee Institute (SCI). 

 

SCA Origin

6.jpg

First, let’s talk about the SCA. Unless you are new to coffee, you will definitely be familiar with this name. 

SCA is a nonprofit, membership-based organization that is comprised of thousands of coffee professionals, from producers to baristas, encompassing every part of the coffee value chain. SCA was introduced this year as the merger of the Specialty Coffee Association of America & Specialty Coffee Association of Europe.

SCA acts as a unifying force within the specialty coffee industry and works to improve quality by raising standards worldwide through a collaborative and progressive approach. They also offers network opportunity among the members by introducing different guilds such as Barista Guilds of America, Barista Guilds of Europe, Coffee Roasters Guild & Coffee Technician Guild. Members can enjoys up-to-date information and certain discounts on coffee expos and SCA merchandise. 

7.jpg

 

Why SCI?

8.jpg

SCI is a newly established education curriculum that focuses on the upstream of the coffee supply chain. SCI aims to improve specialty coffee from seed to cup and promote sustainability. 

FARMERS SET THE PACE

Every business in the speciality coffee industry is dependent upon farmers to produce speciality grade coffee beans. The farmers set the pace for the entire value chain, and each link in the chain is interdependent.

SCI promotes sustainability and helps to foster a higher demand of speciality grade coffee worldwide.

Through innovation & certification courses, building awareness and connections, the whole business chain of the Sustainable Coffee Institute is committed to improve the welfare of coffee farmers and their chances for long-term success.

Although SCI was just launched about a year and a half ago, it has already captured the gap in the market and continues to solve real problems in the industry. 

This is a revolutionary approach to the coffee industry, and so I believe this new system has a great potential to shape the future of coffee. 

 

 

Course Modules

SCA Modules

9.jpg

The new SCAE & SCAA merger has also resulted changing the Coffee Diploma System (CDS) to the Coffee Skills Program (CSP). This program consists of six different modules: Barista Skills, Brewing, Sensory Skills, Green Bean, Roasting and Introduction to Coffee. 

10.jpg

Most of you are probably wondering, “What are the major changes or differences from this name change?”

I reviewed the new and old modules and found that CSP is more focused on the standards of technical skills you are require to perform. It’s just some very minor changes compared to the old curriculum. 

For the Associate SCA Trainers out there—no need to worry! You can download the latest modules through your AST portal. As for the students those who have already earned certificates through CDS, you may further your study from CSP. 

Students can choose from six modules based on preference. The modules are divided into 3 levels: foundations, intermediate & professional. There are certain points allocated to each point once you pass the test. Refer to the diagram below for more details: 

Screen Shot 2018-07-17 at 12.33.41 AM.png

Once you obtain an accumulated points of 100. You can apply for your CSP diploma through the membership login section of the website. 

Based on this system, you can choose any of the modules based on your preference, and complete the modules from foundation to intermediate to professional level. 

20.jpg

You may earn 40 points for each level. In order to earn 100 points, you will need to master at least 3 modules, or you can spread out all of the modules. It’s very flexible. 

If you have a certain amount of practical experience in certain modules, you can even skip the foundation levels and proceed to intermediate directly. You are only required to have the prerequisite of the previous level for the professional level courses. 

For more information, you can also refer to sca.coffee

 

 

SCI Modules

12.jpg

SCI modules take the curriculum one step further—it consists of 10 different modules that aims to cover the complete coffee chain. We can actually divide the 10 modules to the supply chain and the consumer chain in coffee industry in this way: 

Supply chain coffee courses consist of: 

  • SCI Nursery 

  • SCI Farming 

  • SCI Processing

Consumer chain coffee course consist of:

  • SCI Green Bean 

  • SCI Roasting

  • SCI Sensory

  • SCI Brewing

  • SCI Barista

  • SCI Cafe

  • SCI Business & Marketing in Coffee Industry 

In addition, there is also a course on SCI Coffee Foundations.

13.jpg

When the courses were first launched, I actually had my doubts, since I was more familiar with the SCA system. But at the same time, I wondered why there weren’t any courses that let me experience coffee in the supply chain. For starters, how can I even grow coffee well? 

Even though I visit coffee origins here and there, the introduction of these courses challenged the way I thought about coffee education. It’s a whole new experience for the student, and that is a more holistic, effective way to promote seed to cup coffee education. 

However, there is one minor thing in SCI supply chain course that cannot be avoided—these courses rely heavily on the timing of harvest season at each origin. This means that, unlike any of the other courses, these can only be held during certain times of the year. Students need to head to the origin at the right time to take these courses. 

SCI-header-14.jpg

In Yunnan, for example: 

  • SCI Processing Courses usually takes place around mid October / early November through  February;

  • SCI Farming & Nursery takes place from Feb through the end of June. 

SCI-header-32.jpg

Same as SCA course are divided to 3 levels and you need to accumulate a certain total of points to earn your diploma. 

Both bodies have their own strengths and shortcomings, but for now I would like to explore how these two organizations contribute to the industry outside of their respective curricula.

SCA Contributions

SCA has made tremendous contributions to the coffee industry largely because of its early establishment. SCA has hosted a lot of international expos, such as the SCA Coffee Expo, World of Coffee Competition, and others. All those signatures event are where people get to connect and learn more about specialty coffee. 

Besides that, SCA also works on coffee research reports. This includes the recently published articles on coffee farming and water security sustainability and the gender equality in the coffee industry. 

SCI Contributions

15.jpg

SCI introduces origin processing classes in China, Thailand and Ethiopia to promote origin coffee farms and improve coffee quality. 

Besides that, SCI also introduced a descriptive cupping form that serves as an upgraded syllabus based on the SCA  cupping form while also taking more factors into consideration, and has redefined flavors of coffee through more descriptive language. 

16.jpg

In addition, SCI has also launched the first all-around coffee competition in January of this year. It was a unique competition where group consisting of two people need to demonstrate their mastery of various skills, including green beans, sensory, roasting, and barista skills. This competition promotes teamwork and challenges comprehensive knowledge about coffee from seed to cup. 

On the whole, I believe that both bodies have helped to make great strides towards improving the specialty coffee industry. These improvements not only benefit the people working in the industry, but also allow those who outside the industry have a great chance to learn more about coffee through a more interactive and comprehensive system.

18.jpg

At Torch, we never think of ourselves as the central character in the coffee story. Instead, we seek to build up the main characters, we help develop those who will one day become the coffee experts. 

We believe that education is one of the best platforms for people to develop themselves. 

19.jpg

We believe that teaching is also the best way to learn, and through being humble and open-minded we can learn even more. With that in mind, here am I, in Saudi Arabia, another land where I keep exploring. 

What are your thoughts on these two coffee professional bodies?  Please leave your comments here so we can all learn more from each other’s experiences and ideas.