As we arrived, Larry himself greeted us at the entrance and we walked into a small courtyard to the sound of a guitar and accordian being played, setting the mood and making it feel almost like we were transported to a cafe in Paris! The sun was out and the temperature was an unbelievable 70 degrees and we proceeded to drink some coffee and sample some tasty treats.
Chief roaster Brad Brandhorst, educated us on the different processing techniques and how that affects the flavors of the coffee beans.
After some history and a little instruction on how the cupping would work, we moved to the tables where we learned to look, smell, taste and rate the coffee based on several different characteristics such as aroma, acidity, body, flavor, sweetness, balance and aftertaste.
Slurping is the proper way to take in the full taste and feel of the coffee, a talent none of us were quite ready to take on! But, that is how the professionals do it so we gave it our best shot!
I drink a cup of coffee just about every day, only having started a few years ago. I have to admit, I have a much better appreciation for the process and the complexity of flavors that can be found in a quality bean after the cupping experience.
|Cupping instructions and taking notes|
Coffee really seems to be having its moment these days, along with craft beer. We are very lucky to have great connoisseurs of coffee (and beer) in Raleigh that go to such great lengths for sustainability, quality and complex flavor.
We finished the tasting with a cold glass of FullSteam's Carver Sweet Potato beer and yes, another cup of coffee!!
I am also a big fan of iced coffee and I look forward to trying Larry's concentrated cold brew coffee. Available online now at Larrysbeans.com.
|Larry's "on air"|
|Getting ready to learn about coffee!|
|Tasting and making a mess! Smells amazing!|
|Brad teaches us about skimming the crust|