Andrew Hetzel, founder of Cafemakers, LLC and murky coffee president, Nicholas Cho are each slated to serve a two-year term on the internationally recognized barista competition’s board.

The pair joins current SCAA members, Cindy Chang, director of development at Counter Culture and Intelligentsia Coffee & Tea Inc. Chief Executive Officer and Founder Doug Zell on the WBC Board of Directors. The four individuals are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.

In addition to starting coffee consultancy firm Cafemakers, LLC in 2001, Hetzel is the only Coffee Quality Institute-licensed Q Grader in the state of Hawaii. He is also an SCAA- certified cupping judge and has been an arbitrator of the United States Barista Championship since 2003 and the WBC since 2005.

By joining the WBC board, Cho, who is also an SCAA director, holds the unique distinction of concurrently serving on two prominent specialty coffee boards. He began his career in specialty coffee in 2002 when he opened the now-popular murky coffee in Arlington, Va. Cho is also an accomplished barista having won the SCAA’s Southeast Regional Barista Competition in 2006.

“SCAA is pleased to select Andrew Hetzel and Nicholas Cho to represent our association on the WBC Board of Directors,” said SCAA Executive Director Ric Rhinehart. “We are confident Andrew and Nicholas will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC’s continuing growth and success.”

The WBC is a nonprofit organization governed by a board representing SCAA and the SCAE members. The organization’s stated goals are:

• To promote the growth, excellence and recognition in the barista profession.
• To grow the barista’s knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.
• To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
• To become globally recognized as the premier world barista event in the coffee calendar.

About the SCAA

Celebrating 26 years of success, SCAA is the world’s largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA’s mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA’s dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA’s annual conference is held in a different U.S. city each year and is the coffee industry’s largest gathering and exhibition.

About the WBC

The World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC Corporation is headquartered in the United Kingdom with a shared ownership between the SCAE and SCAA. The organization’s 2008 event will be held in Copenhagen, Denmark, June 19-22.

According to research carried out by scientists from the North Dakota School of Medicine and Health Sciences, a coffee a day keeps dementia away. The findings of the research were published in the Journal of Neuroinflammation and showed that daily doses of caffeine prevents the destructive effects of high cholesterol levels, which have been linked to occurrences of dementia, of which Alzheimer’s disease is the most common form.

The scientists used rabbits in their study and gave the little critters 3 mg of caffeine daily. This is roundabouts a cup of coffee. The rabbits were also given a very rich cholesterol diet during the course of the study. The indicator used was the blood brain barrier – which was more significantly intact in the rabbits that were dosed with caffeine.

The Joy Of Coffee: The Essential Guide to Buying, Brewing, and Enjoying has been around for quite some time now. It has been recently updated and revised, though, to keep up with the changing landscape of the world of coffee. This book is an easy read with roundabouts 300 pages. From the growing of the beans to buying to roasting, storing, and brewing – all of these things are presented by Kummer.

I like how Kummer pays attention to the minutest details in his book as he recounts his experiences over the past several decades. I think it is his unique and authentic experience and knowledge that gives his book an edge over the countless other printed materials on coffee available in the market today. In the book, Kummer also shares tons of recipes which the average person – like you and me – can try out at home. For me, that is one of the best aspects of The Joy of Coffee.

So what are you waiting for? You can get a copy on Amazon for only about $10. Alternatively, if you want a preview before getting your own copy, you can check out Google Book Search.