11th Annual Southeast Roasters Consortium: This Weekend at Ally Coffee

There’s still time to sign up for the 2016 Southeast Roasters Consortium!

The 2016 Southeast Roasters Consortium is set to be an exciting three-day event, which begins Friday, March 18. For the 11th year, roasters from across the southeastern United States will gather to meet new folks and catch up with old friends, take part in educational sessions, and get caught up on new materials released by the Specialty Coffee Association of America in the past year.

There’s still time to sign up to attend the Southeast Roasters Consortium, which takes place this weekend in Taylors, S.C.

Ally Coffee in Taylors, South Carolina, is delighted to be hosting this year’s event. Ally’s spacious lab and training center, conference facilities, classrooms, and espresso bar will offer attendees plenty of space to sharpen their skills and broaden their knowledge during the daytime workshops and sessions, and relax with one another during evening events.

Ally Coffee is ready to go as the host of the 11th Annual Southeast Roasters Consortium, with their SCAA certified lab and classroom space.

And speaking of evening events, Barista Magazine is excited to be a beer sponsor for the opening night party!

Cost to attend the three-day event is $125 and includes breakfast/lunch each day, and dinner for one night. Sign up HERE.

Email Alex Media at Ally with any questions at alex@allycoffee.com.

Ally Coffee
250 Mill St. Suite 35, Taylors, SC 29687

SCHEDULE OF EVENTS

Friday, March 18
4–5 p.m.: Late Afternoon meet and greet at Ally Coffee.
Pick up registration and orientation information. Tour of facility with light food and drinks.
Introduction of the new flavor wheel in the evening with Todd Arnette.

Saturday, March 19 
8–9 a.m.: Coffee + Breakfast
9 a.m.–12 p.m.: Taste the Wheel (tasting the SCAA’s new flavor wheel) and cupping
12–1:30 p.m.: Lunch
1:30–5 p.m.: Dr. Maya Zuniga of S&D Coffee & Tea will be teaching SCAA class GE308: Consumer Product Testing—Coffee.
Description: Consumers have different preferences and this course is designed to provide you with tools for weighing customer inclinations. Beverage recipes and coffee choices that include consumer input can lead to a better knowledge of consumers and improved sales. Paired preference, ranking preference, and the hedonic scale are performed and discussed in class. These tests will assist coffee professionals by increasing awareness of customer base.
Evening: Dinner

Sunday, March 20
8–9 a.m.: Breakfast
9 a.m.: Ally Cupping

 

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