FROM THE EDITOR

YOU KNOW those iPod commercials, the ones with the outlines of people full-out dancing to their favorite music? Or how about the one with the monster TV that’s flat enough to hang on the wall? Even movies that show the future with visions of air-borne cars, computers in our eyeballs and robot children—it all sucks me in. That’s because I’m something of a technology geek.
     This is nothing new for me—from the first computer class I took in junior high, where I wrote a program that would scroll my name across the screen, I was hooked. I still am, especially when it comes to the technology I use for work and play. A laptop that weighs less than a pound and runs on batteries for six hours? I want it. A music player that fits in my pocket and lets me record interviews? Yes, please. And you should know that my technology fetish isn’t just geared toward new developments either: I have a 40-pound typewriter from World War II that I adore, with all of its old keys and deteriorating ribbon and moving parts.
     The cool thing is that I know I’m not the only one with this geeky penchant for technology. I’ve found that coffee people, especially roasters, share my predilection for cool toys, new and old. A 1905 Gothot in mint condition? It’s likely to get a place of honor in any roastery. A grinder that measures coffee particles nearly to the level of the atom? Way cool. Even the evolution of coffee cups is fascinating, from updated versions of French press systems to mugs designed like wine glasses, to give sippers the greatest aroma and flavor.
     This is why I love our continuing Wired for Roast technology column. I get to learn about brewers that “talk” to grinders and evolving Internet programs that allow roasters to track coffee production and origin almost down to the tree (see page 74 for this issue’s Wired for Roast: Fine Grinds to Good Brews, all about evolving brewing and grinding technology).
     Cool new technology is also one of the reasons I love attending shows like the SCAA Conference & Exhibition. Of course, getting feedback from readers and touching base with members of the industry is my favorite part. But the chance to get hands-on with all of the cool new technologies is a close second. It seems like every year, there are more roaster, brewer, espresso machine, packaging and grinder options, more booths to walk by and more products designed to make faster, more consistent and better coffee.
     So while you’re at the show learning all you can and talking to everyone on your list, I encourage you to take a few minutes to check out the new technologies, from spring-loaded automatic tampers to smokeless roasters. Even if it isn’t anything you’d use in your business, it’s always a good idea to know what’s out there. Technology, new and old, provides a unique record of the history of specialty coffee while giving us a glimpse into its future.
     I hope to see you all at the show. You know where to find me—if I’m not in the Roast booth, I’ll be walking the aisles, drooling over some cool new coffee mug or packaging. And maybe this year, someone will finally develop my ideal technology: a laptop that weighs under a pound, says nice things to me while I write and serves up the perfect cup of Yirgacheffe.

Keep the flame burning,

Shanna