What’s your name and What did you do prior to coffee?
My name is Roger González Zapata. Prior coffee I did photography, which by the way is my second passion.
When and how did you first get into Coffee?
When? Well I’m from Colombia, so for long time already, however I got into Specialty Coffee in 2018. How? I somehow knew there was more about coffee than coffee pods, I started digging and I found a new world, a word where coffee doesn’t start when you purchase it and that doesn’t end not even after you finish your daily coffee. Specialty coffee is an always evolving ecosystem that needs us as much as we need from it.
How did you get involved in SCA?
I was looking for ways to know more about coffee and I found the SCA coffee skills program. From there everything was going to public cuppings, do volunteer stuff in coffee competitions and ask lot of questions.
What encouraged you to become an ambassador and what area do you cover?
I want to help to spread the word, talk about what makes specialty coffee so special, make sure people focus into what’s really important: climate change and how it’s affecting our industry and our world and what can we do to improve it, coffee farmers and the many reasons why they need to be seen as the main actor of the coffee value chain, fair pricing and it positive effect on coffee farmers, quality and more, sustainable farming and the need our industry have to go back to basics, stop using pesticides and synthetic fertiliser and use science and technology in our advantage and not against us, to work smarter and not harder… There’s a lot more to learn about our industry and I want to share this information with as many people as possible.
Where do you see the chapter going with your involvement?
Every coffee professional does his/her part making sure our industry grows stronger, I’m not the exception, I don’t have all the answers and every day we learn something new about our industry, a new coffee variety is discovered or a new challenge emerges, I look our industry from a holistic approach, not pretending to know everything but having an understanding of what’s happening and be able to explain it to those interested into learn and into support our industry.
Why would you encourage people to become members of SCA?
Because we are not perfect and we need from everyone to be better at what we do. Our industry needs people from different disciplines: medicine, physics, mathematics, agronomists, photography, business professionals, accountants, etc… is not that we are bunch of people that only know how to brew coffee, we need from each other if we want to keep drink coffee!
What coffee are you currently drinking and how is it brewed?
Currently May 2019 I’m drinking coffee from Sidamo, Ethiopia. I’m using Hario V60-02. I do 60gr/Ltr 25gr Coffee 400gr water (70 TDS, looking forward to improve my water) At the moment I’m practicing my pouring technique for the next year’s brewer competition, so I won’t talk about my pouring technique 😅 I can tell you that I finish brewing at 3 minutes with 30 seconds.
What would you like the next SCA Irish chapter event to be?
I would love the Irish chapter doing workshop for people whom want to learn more about our industry; teaching them how the coffee is produced, countries where coffee grow, how to grind it, how to brew it, etc! It would be fun!