The Road To The Brewers Cup
Irving Farm's Brandon Epting recently competed at the US Coffee Championships in Long Beach, CA, in the Brewers Cup competition. We asked him about what it took to train for an event like this, and, like most things in coffee, it goes far beyond brewing a perfect cup.
Condensing months of learning, testing, applying, and redoing is difficult. Add to that the experience of meeting extended coffee family—brothers and sisters in the Northeast, cousins along the East Coast, and seldom-seen uncles who offer wisdom and encouragement. This is enough for a person to handle in a short few months: overwhelming activity and emotions, layered on top of the day-to-day mechanics of co-running a coffee shop and being a person...and then competition must be peppered in. After all, that’s the event. People have asked me about the process of preparing for and going through regional and national competitions in the United States Brewers Cup Championship. Mostly, I answer that I thought it’d be a fun thing to try, that competition would increase my knowledge and abilities, and would be a fun way to get paid to brew delicious coffees all the time. These are all true, but they’re the answers I give when I think people don’t want to listen or would like a shorter answer. This is probably why they’re in my second paragraph.
I could also tell them how we at Irving Farm chose to approach the competition this year: mostly for educational growth and the application of quality assurance. When one prepares to go this deep into coffee brewing and assessment, all nuances are scrutinized. Our team learned heaps and could write volumes about our entire process, how it’s changing, and how we hope to apply it from farm to cup. These are the practical applications that are easy to grasp and quantify. They’re also good ways to justify cost and time, as they could easily yield even higher quality than we currently possess. However, I’m convinced that these are not the most valuable take-aways from the process of competition. At least, they’re not what I felt vibrate in my bones. Community and camaraderie, the inspiration of other people and places, the ideas of bringing delicious coffee to the table—these are incredibly valuable. It’s like art, though: how do we express the value of inspiration and excitement? How do we express the experience of giving someone paper and paint, a story and a stage, or a coffee and a friend? You can’t. You can only watch as joy and sunlight stream out of their eyes.
Competition required six months of my attention when all was said and done. Some of the associated memories stick out more explicitly than others. One in snow-covered Rhode Island with the kids from New Harvest Coffee. Erick Armbrust and I met when we competed at the regional competition last fall. I’ve met one other person who I knew was family at first handshake, and I hope that one day Erick and I will get to work with each other in coffee or any other thing that requires heart and craft. Erick brought a solid knowledge of coffee and brewing to the table and was also headed to the nationals, so Josh Littlefield and I went to practice run-throughs with him in Providence. We tasted coffee, shared doughnuts, tasted more coffee, and ate Mexican food while Erick told us about the wood shop he wants to build in his living room. I expect a new wallet from him this spring because he's clever with fabrics and sewing machines, too.
In California, during the trip to the nationals, I had a paralyzing emotional reaction that made me a horrible person to be around for much of the trip. Walls went up and I lashed out at friends. I had little control and no idea why I’d shifted into this terror, but it happened—and realizing this only made me more uncomfortable. About five days in, everything clicked. Reliving some parts of our lives is miserable. Fortunately, my teammate Josh Littlefield can mitigate that misery and be gentle and kind, if not a full-on buffer, and can take you around to drink good coffee served by people who give a damn. And my friend Matt Lauria can share apples and clothes, while listening intently about coffee brewing, even though he’s more of a water drinker.
Lastly, and on the day Josh and I were to fly home to NY, our friend Tyler from Wilbur Curtis asked us to meet at Blacktop Coffee. We drank several beautiful coffees poured into turquoise mugs, plated on wooden slats with reserves of coffee in small glass bottles, and ate stunning salmon and eggs that Instagram would swoon over—if you're into that sort of thing. After, we appropriated Tyler from his work and drove to Joshua Tree. Tyler, a new friend, is wildy comfortable to be around, so there was a lot for us all to share. We spoke about where we came from and where we are, our perspectives of the “state of coffee” and our dreams of where we hope it will go. We spoke about relationships and families, business models, cremated rockstars, and drank rainwater on top of huge rocks in the middle of a desert. There’s a decent chance it was actually urine from a well-hydrated desert animal, but we’re still alive and all the better from the experience.
The competition itself was a mixture of frustration and excitement. With Brewers Cup being so young, there's still confusion of what we're rewarding and penalizing, and whether it's a sourcing or a brewing competition. There's a formula to follow if you're after points, but honestly, these tend to be the least interesting presentations, although often the most expensive and different (read weird and uncommon) coffees. It's a competition after all, so who can blame anyone for collecting points? I took two risky routes out of interest in where I was personally and professionally. Education and progress were my starting blocks, so I explored how isolated brewing variables work collaboratively and made analogies of escaped dinosaurs from Jurassic Park for regionals. At the nationals, I spoke about the choices we have to make as an industry, as roasters, brewers, and drinkers, then offered the judges a choice of two coffees and asked them to choose which they wanted me to brew on the spot. Both of these were a little more involved than the judges liked, but I had a blast doing them. It certainly pushed my boundaries and brought a lot of excitement to the people around me and the audience. We started thinking and discussing and sharing, and that excited me.
One of my great joys is learning. Another is people, although I'm incredibly uncomfortable around them. Pairing the two and hoping to invest in both brought me to coffee and presented me with one of my best friends, a home, the woman I am dating, and a place to learn better the fullness of relationships, community, and craft. It's also a place I've poured time, blood, sweat, and money into. So, I guess this is really the root of the competition process for me: a coffee and a friend, with a hefty dose of craft.