>> COFFEE --
IT'S CREATING BUSINESSES --
>> THERE SEEMS TO BE A LOT OF
GREAT LOCAL COFFEE SHOPS OPENING
UP THAT SERVE COFFEE THAT'S
ROASTED LOCALLY.
>> THE FIRST TIME YOU HAVE A
GOOD CUP OF COFFEE, I CAN'T
BELIEVE IT.
HOW HAVE I BEEN DRINKING THE
STUFF IN THE RED OR BLUE CAN ALL
MY LIFE?
HOW DID GRANDMA DO THAT?
>> WE EXAMINE OUR STATE'S
CULTURE OF COFFEE, NEXT.
QUALITY PUBLIC TELEVISION IS
MADE POSSIBLE THROUGH
THE FINANCIAL CONTRIBUTIONS
OF VIEWERS LIKE YOU
WHO INVITE YOU TO JOIN THEM
IN SUPPORTING UNC-TV
>> HELLO.
I'M KELLY McCULLEN.
WE'RE GOING TO SPEND THE NEXT
HALF HOUR DISCUSSING COFFEE IN
NORTH CAROLINA.
THERE ARE TWO BASIC FACTS.
NUMBER ONE, OUR NORTH CAROLINA
CLIMATE WILL NOT ACCOMMODATE A
COFFEE CROP.
BUT THOUSANDS OF NORTH
CAROLINIANS ARE MAKING A COFFEE
INDUSTRY IN NORTH CAROLINA FROM
THE CUSTOMERS WHO COME INTO
COFFEE SHOPS LIKE THIS ONE TO
ROASTERS WHO ARE SETTING UP
SMALL BUSINESSES THROUGHOUT THIS
STATE, COFFEE IS AN INDUSTRY IN
OUR TAR HEEL STATE.
>> COFFEE BEANS GOING TO A NEW
HOME.
>> YOU MIGHT CONSIDER ASKING
LARRY LARSON FOR A LESSON ON
COFFEE.
HE OWNS LARRY'S BEANS.
HE'S A PIONEER.
>> I'VE HAD DAYS RECENTLY, I'VE
BEEN IN THIS THING FOR ALMOST 20
YEARS.
THIS IS A LONG TIME, BUT I DON'T
THINK OF MYSELF AS A PIONEER,
BUT WHEN I SLICE AND DICE IT, I
GUESS I KIND OF WAS.
I WASN'T THE FIRST PERSON DOING
IT, BUT I WAS DEFINITELY ONE OF
THE FIRST.
>> LARRY LAUNCHED HIS BUSINESS
IN 1993.
>> IS IT THE NAME THAT GETS OUT
THERE THAT YOU DEFINE SUCCESS
BY?
IS IT YOUR OWN PERSONAL PALATE
THAT ONE DAY THAT BEAN WILL BE
WHAT LARRY WAS LOOKING FOR ALL
THESE YEARS?
>> NO, I'VE NEVER BEEN LOOKING
FOR THAT ONE BEAN, BECAUSE I
THINK THAT DOESN'T EXIST.
A LOT OF PEOPLE DO THAT.
I DON'T THINK THAT'S TRUE.
I DON'T THINK YOU -- YOUR PALATE
TODAY IS A FUNCTION OF YOUR LIFE
EXPERIENCE.
IT'S A FUNCTION OF THE STRESSES
IN YOUR LIFE.
SO MAYBE THAT ONE BEAN WAS
PERFECT BEFORE, BUT YOU WEREN'T
WAITING FOR IT.
THAT CONSTANT EXPERIMENTING TO
FIND THAT SWEET SPOT WE'RE
LOOKING FOR IS PART OF THE FUN
OF ROASTING COFFEE.
>> YOU CALL IT FUN.
SOME PEOPLE CALL IT FRUSTRATION.
STABILITY.
NO CHOPPY SEAS ON THIS JOURNEY.
>> THEN COFFEE ROASTING WOULDN'T
BE RIGHT FOR YOU.
>> ART VERSUS SCIENCE, WHAT'S
THE BALANCE?
>> THAT'S HARD -- THAT'S REALLY
HARD TO ANSWER.
I MEAN, SOMETIMES IT'S 50/50.
SOMETIMES IT'S A SWING UP TO
80/20, ONE DIRECTION OR THE
OTHER.
>> THIS ONE HAS A REALLY SORT OF
RICH, DEEP, DARK GREEN.
>> BRAD BRANDHORST IS LARRY'S
BEANS' CHIEF ROASTER.
>> WE DO TEND TO EXPERIMENT A
LOT, PLAY AROUND WITH THE
COFFEES.
OVER THE COURSE OF A YEAR, YOU
KNOW, SORT OF TWEAK THE RECIPE
HERE AND THERE, TRY TO GET IT TO
TASTE AS GOOD AS POSSIBLE.
WE'RE NOT JUST LIKE HITTING FOR
THE SAME TARGET.
>> WHAT'S YOUR BIGGEST CHALLENGE
RIGHT NOW?
>> LARRY LARSON SAYS HIS COFFEE
MAKES A STATEMENT BEYOND JUST
THE FLAVOR OF HIS VARIOUS
ROASTS.
THE COMPANY FEATURES A
SUSTAINABILITY EXPERT WHO MAKES
SURE THE COFFEE COMES FROM
ENVIRONMENTALLY CONSCIOUS
GROWERS.
>> I THINK SUSTAINABILITY MAKES
THINGS MORE INTERESTING.
THE OLD WAY OF DOING BUSINESS
WAS THROW MORE FOSSIL FUELS AT
THINGS, THROW MORE ENERGY AT
THINGS, THROW MORE RESOURCES AT
THINGS.
IT DOESN'T MATTER.
THROW IT AWAY.
THAT'S STUPID, DUMB, BORING.
IT'S MUCH MORE INTERESTING TO BE
INVENTIVE, TO BE INNOVATIVE AND
TRY AND FIND WAYS THAT ACTUALLY
MAKE SENSE.
>> MAKING POLITICAL STATEMENTS
WITH YOUR PRODUCTS.
IS THERE A RISK IN THAT?
>> YEAH, THERE'S DEFINITELY A
RISK IN THE POLITICAL
STATEMENTS, BUT WE COME SHORT OF
MAKING A POLITICAL STATEMENT.
WE DON'T REALLY SUPPORT ONE
PARTY OR THE OTHER.
INSTEAD, IT'S LIKE MY POLITICAL
STATEMENT'S MORE ABOUT WHAT'S
RIGHT AND WHAT'S FAIR.
WHAT'S RIGHT FOR THE PLANET.
>> LARRY SAYS HE'S NOT AN
ENVIRONMENTALIST BUT DIRECTS HIS
COMPANY WITH ENVIRONMENTAL
CONCERNS IN MIND.
AFTER ALL, THIS IS LARRY'S
BEANS.
IT'S ABOUT THE COFFEE AND IT'S
PART OF THE GROWING NORTH
CAROLINA COFFEE INDUSTRY.
>> WE'RE REALLY POISED TO BE THE
NEXT BIG COFFEE DESTINATION.
THEY'VE GOT IT IN THE NORTHWEST
AND WE MIGHT BE NEXT.
THERE'S NOT ONE WAY THAT'S RIGHT
OR WRONG.
>> TANYA ANDREWS DEMONSTRATES
COFFEE-MAKING TECHNIQUES WHEN
PEOPLE TOUR LARRY'S BEANS.
WE TALKED COFFEE PHILOSOPHY OVER
ONE OF HER CUSTOM BREWED POTS.
>> IT INVITES THE COMMUNITY IN.
THEY SIT AROUND.
THEY TALK.
THEY ENJOY THEMSELVES.
>> THE LARRY'S BEANS TEAM
BELIEVES THE SECRET IS GETTING
GOOD COFFEE INTO THE HANDS OF
DRINKERS WHO HAVE NEVER TASTED
LOCALLY ROASTED BEANS.
>> THE FIRST TIME YOU HAVE A
GOOD CUP OF COFFEE, YOU'RE LIKE
I CAN'T BELIEVE IT.
HOW HAVE I BEEN DRINKING THE
STUFF IN THE BLUE OR RED CAN ALL
MY LIFE?
HOW DID GRANDMA DO THAT?
THIS IS REAL COFFEE?
NO WONDER COFFEE CONSUMPTION HAS
GONE DOWN IN THE UNITED STATES.
THE STUFF IS AWFUL.
YOU GIVE SOMEONE A GOOD CUP OF
COFFEE, THEY'RE DRINKING 15 CUPS
OF DAY.
>> AT COUNTER CULTURE COFFEE,
PEOPLE CAN COME IN FOR A COFFEE
CUPPING.
AT DURHAM, NORTH CAROLINA'S
COUNTER CULTURE COFFEE, YOU'RE
INVITED INTO THE FACTORY.
THEY WANT HONEST FEEDBACK ON
THEIR EXISTING AND NEW COFFEE
PRODUCTS.
THE WEEKLY EVENT IS CALLED A
COFFEE CUPPING.
>> THE COFFEE CUPPING IN
LAYMAN'S TERMS, WHAT'S IT ALL
ABOUT?
>> IT'S A TASTING.
IT WAS DONE ORIGINALLY TO TASTE
DEFECTS FOR PEOPLE BUYING BIG
AMOUNTS OF COFFEE.
THIS COMMODITY, IT'S THOUSANDS
AND THOUSANDS OF POUNDS.
IT'S NOW SOMETHING WHERE WE PUT
THREE OR FOUR OR FIVE COFFEES ON
THE TABLE SO YOU CAN TASTE THE
DIFFERENCE JUST LIKE YOU WOULD
WITH A WINE TASTING.
>> THE COFFEE TASTERS RECEIVE A
FEEDBACK FORM AND LARGE SPOON.
>> IF YOU DO NOT HAVE A SPOON IN
YOUR HANDS, THERE'S THAT METAL
CART BACK THERE.
>> FROM THERE THE COUNTER
CULTURE TEAM FILLS THE CUPS WITH
UP TO THREE DIFFERENT COFFEE
VARIETIES.
>> YOU CAN KIND OF SEE THIS
MATRIX OF CO2 BUBBLES THAT HAVE
FLOATED TO THE TOP.
>> THE TASTERS ARE TURNED LOOSE
TO SNIFF, SLURP, AND RECORD THE
FLAVORS.
ARE YOU SUPPOSED TO BE POLITE
ABOUT THIS?
>> THERE'S A LOT OF SLURPING AND
SPITTING.
WE TRY TO BREAK THE POLITENESS
RULES FROM THE GET-GO.
>> WE WANT PEOPLE TO TELL US
WHAT THEY THINK.
IT'S IMPORTANT TO US AS A COFFEE
COMPANY TO REALLY UNDERSTAND AND
HEAR WHAT PEOPLE SAY AND WHAT
THEY THINK.
IT ENLIGHTENS US.
>> MALT, MALTY, ABSOLUTELY.
>> A COFFEE CUPPING IS MUCH LIKE
A WINETASTING.
>> AT THE BOTTOM LINE, I THINK
IT'S WHETHER OR NOT YOU LIKE IT
OR NOT, AND SO IT'S JUST FINDING
THE CHARACTERISTICS THAT YOU
PARTICULARLY LIKE.
SO I LIKE A NICE BALANCE.
AND I ALSO LIKE A LITTLE BIT OF
ACIDITY, BUT IT NEEDS TO HAVE A
REAL DEPTH OF FLAVOR.
SO COMPLEX.
>> HOBBYISTS, BREWERS, COFFEE,
WHAT'S HAPPENING AROUND THE
STATE?
>> PEOPLE ARE OPENING TO FLAVOR.
I'M A BEER GUY MYSELF.
I CAME HERE JUST TO JUMP-START
MY INTEREST AND LEARN A LITTLE
BIT MORE.
>> WE ARE SMELLING COFFEE.
THAT MAY BE THE FIRST THING THAT
COMES TO MIND.
WHAT WE'RE LOOKING FOR ARE THE
NUANCE NOTES.
>> ON THE SURFACE, EXPECT COFFEE
TO TASTE LIKE COFFEE.
EITHER YOU LIKE IT OR YOU DON'T.
THAT'S THE BASIC TASTE TEST SAYS
PROFESSIONAL BARISTA GINI BELL.
>> COFFEE TASTE MAKES IT'S
COFFEE.
WE'RE LOOKING BEYOND THAT TASTE
AND ASKING WHAT ARE THE
SUBTLETIES.
>> IT'S WHEN YOU DIVE INTO THE
SUBTLETIES OF COFFEE FLAVOR THAT
YOU FACE A DECISION.
SHOULD YOU SPEAK UP OR SHOULD
YOU BE QUIET ABOUT WHAT YOU
TASTE OR THINK YOU TASTE?
>> SLURP THIS COFFEE AS LOUD AS
HUMANLY POSSIBLE TO COAT YOUR
PALATE.
>> COUNTER CULTURE'S TIM HILL
KNOWS HIS PALATE.
HE'S THE RESIDENT PRO AND THE
GUY LISTENING TO YOU TRYING TO
DESCRIBE YOUR PALATE.
>> THERE'S LITTLE QUESTION AN
AMATEUR PALATE COULD TELL YOU
FLAVORS THAT DON'T EXIST IN THAT
COFFEE, YET YOU CONVINCE US
THERE ARE NO WRONG ANSWERS.
HOW DO YOU BALANCE THAT OUT?
>> WITH FLAVORS, EVERYONE IS
BUILT OF A MEMORY OF DIFFERENT
TASTES THEY'VE HAD OVER THEIR
LIFETIME, YOU KNOW, WHETHER
IT'S -- THEY GREW UP IN
DIFFERENT PLACES, DIFFERENT, YOU
KNOW, DIFFERENT FOODS, AND SO
REALISTICALLY, I MEAN, YOU ARE
TASTING THE THINGS THAT YOU
TASTE FOR VERY SPECIFIC REASONS.
GETTING A FRUIT KIND OF SMELL TO
THIS COFFEE?
>> YES.
>> IS THIS PRETENTIOUS?
>> IT CAN BE.
>> I MEAN --
>> YEAH, I KNOW, IF YOU LISTEN
TO SOMEBODY TALKING ABOUT HOW
THE COFFEE HAD NOTES OF
ELDERFLOWER AND JASMINE OR
TASTED LIKE EXPENSIVE BOURBON,
YEAH, BUT MOSTLY IT'S DONE OUT
OF FUN AND INTEREST.
>> IF I TASTE HAM AND EGGS IN MY
CUP OF COFFEE, YOU'RE GOING TO
THINK RIDICULOUS.
>> NO, I'M GOING TO SAY SAVORY,
A LITTLE BIT SWEET, HAS SOME
GOOD, GOOD, SAVORY, FULL
CHARACTERISTICS TO IT.
>> THERE'S NO STUPID QUESTION
WHEN YOU COME HERE.
IT'S ALL ABOUT EDUCATION.
WHEN YOU COME HERE, YOU'RE GOING
TO LEARN MORE ABOUT COFFEE.
THAT'S THE WHOLE REASON PEOPLE
COME.
>> YES, IT DOES APPEAR YOU CAN
DIVE INTO A CUP OF COFFEE AND
LEARN WHAT SETS APART ONE BEAN
OR ONE ROASTING STYLE FROM
ANOTHER.
JUST ASK.
BETTER YET, GRAB YOUR SPOON AND
CLIPBOARD AND TELL SOMEBODY.
IF YOU THINK YOU'RE NOTICING
MORE COFFEE SHOPS POPPING UP
THROUGHOUT NORTH CAROLINA THAN
IN YEARS PAST, YOU'RE ABSOLUTELY
RIGHT.
>> MATT, SKIMMED LATTE.
>> NORTH CAROLINA FEATURES A
GROWING COFFEE SCENE FROM
IN-STATE COMPANIES THAT ROAST
IMPORTED COFFEE BEANS TO COFFEE
SHOPS BUYING THOSE IN-STATE
BEANS TO SERVE TO CUSTOMERS.
WHAT IS IT ABOUT THE CULTURE OF
COFFEE AROUND NORTH CAROLINA,
PARTICULARLY URBAN AREAS, IT
APPEARS, WHERE THIS IS GROWING
AND BOOMING?
>> I THINK IT'S THAT PEOPLE
REALLY LIKE TO SUPPORT LOCAL
BUSINESSES, AND THERE SEEM TO BE
A LOT OF GREAT LOCAL COFFEE
SHOPS OPENING UP THAT SERVE
COFFEE THAT'S ROASTED LOCALLY.
THAT JUST KIND OF HAS THIS
MOMENTUM WHERE PEOPLE ARE
SUPPORTING -- IT'S LIKE YOU'RE
SUPPORTING TWO LOCAL BUSINESSES
AT ONCE.
>> COFFEE SHOPS ARE USUALLY
DESIGNED TO BE RELAXING.
BUT ONCE EVERY MONTH, BARISTAS,
THOSE PEOPLE WHO SERVE COFFEE
PROFESSIONALLY, COMPETE IN A
UNIQUE ART COMPETITION.
WE'RE ATTENDING A THURSDAY NIGHT
THROWDOWN.
>> REMEMBER, SYMMETRY, USE OF
SPACE IN THE CUP, OVERALL
IMPRESSION, COLOR, FUSION AND
DEFINITION.
>> PROFESSIONAL BARISTAS AND A
BRAVE AMATEUR OR TWO COMPETE IN
HEAD-TO-HEAD COMPETITION.
TOURNAMENTS USE BRACKETS, AND A
THREE-JUDGE PANEL DECIDES WHOSE
LATTE IS THE BEST.
>> IT'S BEEN COMMUNITY.
IT'S ABOUT BARISTA SKILLS AND
CRAFT.
BUT IT'S MOSTLY ABOUT COMING
TOGETHER, HAVING A GOOD TIME
WITH EACH OTHER AND MAYBE
EXCHANGING IDEAS.
>> MICHAEL HARWOOD IS A
PROFESSIONAL BISTA WHO BROUGHT
HIS TALENT SOUTH FROM NEW YORK
CITY.
>> IT SIMULATES SORT OF WHAT WE
DO, BUT IN DAY-TO-DAY CAFÉ LIFE,
ALL THESE PEOPLE WHO ARE COMING
TO THIS EVENT ARE SOME OF THE
BEST OF THE BEST AROUND.
>> THERE WE GO.
TWO OF THEM.
>> A BARISTA THROWDOWN BEGINS
WITH THE DRAWING OF A PING PONG
BALL.
EACH BALL FEATURES A DESIGN OR
THEME, AND FROM THERE IT'S UP TO
THE COOL HEADS, DESIGN SKILLS,
AND SOMETIMES NOT SO STEADY
HANDS OF THE COMPETING BARISTAS.
>> I ALWAYS SHAKE EVERY SINGLE
POUR DURING THROWDOWN.
YOU COME IN THE SHOP, I'LL POUR
LATTE ALL DAY LONG.
AT THE THROWDOWNS, I SHAKE.
>> KATIE RANT IS A FULL BARISTA.
KEVIN ANDERSON IS NOT.
RANK AMATEUR.
>> RANK AMATEUR.
ABSOLUTELY.
>> HOW IS IT PUTTING YOUR HANDS
ON THE KNOBS OF STEAM, ESPRESSO,
ALL THAT?
>> A BIT OF A CHALLENGE.
I'VE ACTUALLY POURED IT BEFORE,
BUT I'VE NEVER DONE ALL THE
PARTS TOGETHER.
I'VE NEVER FOAMED THE MILK.
ANYWAY, IT WAS KIND OF FUN
GIVING IT A WHIRL.
>> DID YOU PRACTICE BEFOREHAND
OR JUST GO IN THERE BLIND?
>> NONE WHATSOEVER.
>> IT'S LIKE COFFEE CHURCH.
EVERYBODY GETS TOGETHER, AND WE
JUST CHEER FOR EACH OTHER.
>> WHEN IT COMES TO THE POUR, DO
YOU POUR IT AND THE MILK DOES
WHAT IT WANTS TO DO OR YOU
CONTROL THE MILK ALL THE WAY
THROUGH?
>> YOU TRY TO HAVE THE MOST
CONTROL YOU POSSIBLY CAN.
>> AT A THROWDOWN, YOUR HANDS
JUST SHAKE.
>> YOU JUST HAVE TO GO FOR
THE --
>> VIBRATING HANDS.
YEAH.
>> THESE THROWDOWNS BRING THE
BEST BARISTAS, BUT THEY ALSO PIT
THEM AGAINST NEWCOMERS WHO LOVE
THE ART OF COFFEE MAKING, BUT
NEED TIME BEHIND THE ESPRESSO
MACHINE.
>> TODAY IS MY FIRST TIME AT A
THROWDOWN.
I NEVER DO LATTE ART, BUT I
THOUGHT I'D GO FOR IT JUST FOR
FUN.
>> HOW MUCH FUN IS IT?
>> IT'S A BLAST.
I LOVE IT.
>> ANDREW CASH OWNS JUBALA
VILLAGE COFFEE AND IS A RECENT
THROWDOWN CHAMPION LATTE ARTIST.
>> A GOOD BEGINNER LATTE ART TO
DO IS A HEART.
IT'S VERY TRADITIONAL.
A LOT OF TIMES YOU'LL FIND IT ON
CAPPUCCINOS.
THE REASON IS YOUR MILK IS A
LITTLE BIT THICKER.
YOU DON'T HAVE TO DO AS MUCH
DESIGN WORK.
YOU'RE GOING TO GET A NICE CRISP
HEART ON TOP OF THAT RICH
ESPRESSO IN YOUR CUP.
>> CREAM IS A GOOD THING.
>> THAT'S RIGHT.
AND SO YOU START OFF, YOU'RE
STIRRING THAT MILK, GETTING IT
UNDERNEATH THAT ESPRESSO.
THEN YOU GET REALLY LOW, AND
THEN PULL THROUGH RIGHT AT THE
END, AND THERE'S GOING TO BE
YOUR HEART.
>> THAT'S THE HALLMARK OF A
CHAMPION.
>> THERE YOU GO.
THAT'S A GOOD BEGINNER STEP INTO
LATTE ART.
>> SOMETIMES THAT BEAUTIFUL
HEART POPS UP, AND SOMETIMES
IT'S JUST A BLOB.
THROWDOWNS BNG ABOUT LIQUID
CREATIVITY, BUT IT IS NOT AN
ABSTRACT ART COMPETITION.
EVEN THE PROS ADMIT THEY GET
NERVOUS WHEN FACING THEIR PEERS
FACE TO FACE.
>> I THINK YOU SEE WHAT MAKES IT
INTIMIDATING.
LIKE AT THE SHOP, THEY MIGHT
COME ACROSS LIKE THEY'RE REALLY
CONFIDENT.
THEN THEY GET IN A COMPETITION
LIKE THAT, AND THEY MAY NOT
NECESSARILY BE AS CONFIDENT IN
THEIR SKILLS AGAINST EVERYBODY
ELSE.
>> THE CONSENSUS OPINION IS THAT
THE PACIFIC NORTHWESTERN UNITED
STATES IS THE HEART OF U.S.
COFFEE CULTURE, BUT NORTH
CAROLINA-BASED BARISTAS SAY THEY
CAN HOLD THEIR OWN CONSIDERING
ANY CAROLINA COFFEE MOVEMENT IS
STILL EMERGING.
>> THE HIGHEST QUALITY YOU CAN
FIND HERE IS JUST AS GOOD AS YOU
CAN FIND IN THE PACIFIC
NORTHWEST.
IT'S JUST THAT IT'S NOT AS DENSE
HERE YET.
PER CAPITA, WE DON'T HAVE AS
MANY SPECIALTY SHOPS THAT ARE
DOING THE BEST OF THE BEST, BUT
YOU CAN FIND IT.
>> AFTER EVERY THROWDOWN,
BARISTAS GET THE PROFESSIONAL
CHALLENGE.
CUSTOMERS CAN SEE SOME DEVOTION
TO PROPER COFFEE MAKING AND
DESIGN WITH A RIPPLE EFFECT,
MEANING COFFEE SHOPS ACROSS AN
ENTIRE CITY OR REGION GET
BETTER.
>> WITH LATTE ART, THERE'S THREE
BASIC INGREDIENTS.
YOU NEED GOOD ESPRESSO.
>> OKAY.
>> GOOD QUALITY MILK.
AND PRACTICE.
>> WHAT IS GOOD QUALITY MILK?
>> SO WE WORK WITH A HOMELAND
CREAMERY HERE IN JULIAN, NORTH
CAROLINA.
THEY'RE A LOCAL CREAMERY WITH --
THEIR MILK HAS THESE PROTEINS IN
IT THAT ALLOW THE MILK TO BREAK
DOWN PROPERLY TO MAKE THIS NICE,
SILKY, CREAMY MILK THAT'S GOING
TO GO INTO YOUR LATTE.
YOU NEED THAT SO THAT YOU CAN
GET THESE REALLY COOL DESIGNS.
>> IS THAT A BASIC DESIGN OR IS
THAT ADVANCED?
>> NOW PEOPLE EXPECT THIS ON
THEIR LATTE.
AND WHEN THEY'RE NOT, THEY START
TO GET DISAPPOINTED.
>> SO THIS IS A SERVICE ISSUE.
IF YOU'RE A HIGH-MINDED COFFEE
CONNOISSEUR, IT'S UNACCEPTABLE
NOT TO HAVE ARTISTIC CREATIVITY
ON THE TOP OF THE CUP WHEN I GET
IT.
>> I LOOK AT IT AS A CRAFT.
YOU KNOW, WE'RE HERE,
PROFESSIONALS.
WE'VE TRAINED, WE'VE PRACTICED A
LOT, AND IT'S A PASSION OF OURS,
AND WE HAVE CRAFTED THAT ART AND
WANT TO PUT IT IN THE CUP FOR
THE CUSTOMER.
>> WHAT'S THE DIFFERENCE BETWEEN
GOOD LATTE ART AND BAD LATTE
ART?
>> YOU HAVE YOUR ESPRESSO, WATER
THAT'S GOING THROUGH THE
ESPRESSO TO EXTRACT THE COFFEE,
AND MILK.
>> IF THE BARISTAS COMES IN AND
DOES THAT FOR YOU, IS THAT FOR
AN EXTRA TIP?
WHAT'S THE ETIQUETTE WITH A
BARISTAS SERVING ME AS A
CUSTOMER?
>> NO.
MY EXPECTATION HAPPENED TODAY.
WE WERE TRAINING A NEW BARISTA.
HE MADE A CUP.
THE ART WASN'T THERE.
HE STARTED TO GIVE IT TO A
CUSTOMER.
I SAID, NO.
LET'S MAKE THAT AGAIN.
IT'S A SIGN OF A GOOD LATTE.
>> WHAT DID YOU MAKE?
>> SO DO YOU SEE THE TULIP WITH
A LOT OF LEAVES?
>> I SEE THE TULIP WITH A LOT OF
LEAVES.
>> THE STEM AND THE HEART ON
TOP.
THAT'S A COMMON LATTE ART DESIGN
THAT CUSTOMERS SUGGEST.
THERE'S ACTUALLY TWO OTHERS.
THERE'S A ROSETTA AND A HEART AS
WELL.
THE ROSETTA WAS KIND OF THE
TRADITIONAL LEAF THAT PEOPLE
HAVE DONE, ESPECIALLY OUT ON THE
WEST COAST.
YOU'LL SEE IN CITIES LIKE SAN
FRANCISCO AND SEATTLE AND
PORTLAND WHERE THEY KIND OF
BROUGHT THIS CRAFT OVER TO THE
UNITED STATES.
THEY STARTED WITH THE ROSETTA.
AND THEN AS BARISTAS STARTED TO
GET INTO THE CRAFT, THEY
DEVELOPED THESE NEW THINGS THAT
THEY CAN DO.
>> DO YOU WORRY ABOUT MAKING THE
PROPER CUP OF COFFEE FIRST OR
COFFEE DRINK AND THEN YOU WORRY
ABOUT THE ART OR DO YOU HAVE
BARISTAS WHO KNOW ABOUT THE ART
BUT CAN'T MAKE A GOOD CUP OF
COFFEE?
>> NO, ABSOLUTELY, IT'S MAKING
THE QUALITY IN THE CUP IS FIRST.
IF THAT IS NOT THERE, THEN
THAT'S JUST SHOW.
BUT A LOT OF TIMES IF YOU CAN DO
THIS IN A CUP, MORE THAN LIKELY
YOU'RE MAKING GOOD COFFEE.
>> HOW MANY DIFFERENT DESIGNS
ARE THERE THAT YOU CAN COME UP
WITH THAT WE'D RECOGNIZE IN A
CUP OF LATTE?
>> SO WE ACTUALLY HAVE THREE.
WE PUT THEM UP ON OUR BOARD.
WE HAVE ROSETTA, HEART AND
TULIP.
AND WE EVEN LET THE CUSTOMERS
TELL US WHAT WOULD YOU LIKE.
WOULD YOU LIKE A TULIP, A HEART,
A ROSETTA.
BUT THERE'S OTHER ONES.
YOU CAN DO A BIRD THAT'S CALLED
A PHOENIX.
YOU CAN DO WHAT'S CALLED A WAVE
HEART WHERE YOU PUT LIKE A
LITTLE WAVE AND THEN END WITH A
HEART.
YOU CAN DO TWO ROSETTAS.
>> ANDREW, THANKS FOR HAVING US
IN YOUR SHOP THIS AFTERNOON.
VERY, VERY NICE.
CERTAINLY NEW TO A LOT OF NORTH
CAROLINIANS, AND IT IS ARTWORK.
I HAVE TO TELL YOU.
>> ABSOLUTELY.
>> THE ART ON TOP OF A NICE
COFFEE DRINK IS ONE THING.
IT'S THE FLAVOR OF THE COFFEE
THAT PUTS A PROFESSIONAL OVER
THE TOP AND CAN GIVE THEM A
GREAT REPUTATION.
THAT GOES FOR ROASTERIES AS
WELL.
IN NORTH CAROLINA COFFEE
CIRCLES, ENTHUSIASTS MINGLE IN
THE SAME SETTING.
EVERY FRIDAY MORNING,
ENTHUSIASTS COME TO COUNTER
CULTURE COFFEE IN DURHAM TO MAKE
THEIR OWN COFFEE AND TO DISCUSS
THE FINER ASPECTS OF MAKING
COFFEE DRINKS.
WITH THIS CROWD YOU CAN'T TELL
THE PRO FROM THE AMATEUR.
>> YOU DO GET SPOILED.
YOU DO GET SPOILED.
LIKE, FOR EXAMPLE, I'M AN
ESPRESSO AFICIONADO.
I COME HERE ON THE FRIDAY
MORNINGS.
AND SO WHEN I'M OUTSIDE OF THE
HOUSE, I MAY NOT GET COFFEE AS
GOOD AS WHAT THEY SERVE OR WHAT
WE MAKE HERE.
>> THIS ONE IS A TEST ONE.
I DON'T WANT TO HEAR ANYTHING.
>> DAN KEHN HANGS WITH THIS
CROWD.
HE'S AN ESPRESSO ENTHUSIAST WHO
TOOK HIS HOBBY AND BUILT A
POPULAR WEBSITE CALLED
homebarista.com.
IS IT THE COFFEE MAKER?
DO WE START WITH THE GRINDER?
IS IT THE BOTH?
WHAT DO WE START WITH, THE
BASICS?
>> REALLY, THE BASICS IS REALLY
THE GRINDER, WHICH PEOPLE THINK
THIS JUST CREATES POWDER.
THAT'S WHAT A LOT OF PEOPLE
THINK.
WHETHER YOU USE A BLADE GRINDER
OR A BURR GRINDER IS ALL THE
DIFFERENCE IN THE WORLD.
>> BLADE GRINDER IS LIKE A SPICE
GRINDER.
SHOW ME A BURR GRINDER.
>> THINKS A BURR GRINDER.
THE DIFFERENCE IS THAT A BLADE
GRINDER YOU'RE TALKING ABOUT
PRODUCES POWDER AND BOULDERS.
SO WHEN YOU GO TO PREPARE YOUR
COFFEE, IT'S GOING TO EXTRACT AT
A DIFFERENT SPEED.
AND SO, SUBSEQUENTLY, YOU'RE
GOING TO GET SOME COFFEE THAT'S
UNDER-EXTRACTED.
SOME THAT'S OVER-EXTRACTED.
IT'S GOING TO BE A MIXTURE.
WITH A MORE QUALITY GRINDER,
WHAT YOU'RE REALLY GOING FOR IS
CONSISTENCY.
SO THOSE LITTLE PARTICLES YOU'RE
TALKING ABOUT AREN'T SOME POWDER
AND SOME BOULDERS BUT ARE ALL
LITTLE BB's.
>> THESE NORTH CAROLINA-BASED
COFFEE EXPERTS WILL TELL YOU
TAKE THE TIME TO MAKE A GREAT
CUP OF COFFEE.
IT'S YOURS TO ENJOY AND MAKE
TIME TO FIND AND BUY GOOD
COFFEE-MAKING EQUIPMENT.
>> LET'S GET BREWING.
>> I NOTICE YOUR COFFEE FILTER
IS ALREADY WET.
>> YEAH, I LIKE TO PRE-WET MY
FILTERS TO TAKE AWAY THE PAPERY
TASTE.
IT ALSO HELPS TO PREHEAT THE
CONE SINCE IT'S CERAMIC AND COLD
AND HELPS TO PREHEAT THE CARAFE,
TOO.
YOU'RE GOING TO BREW HOT COFFEE
INTO SOMETHING THAT'S ALREADY
PREHEATED AND WARM.
>> SHOW ME HOW YOU DO IT.
>> I ALWAYS GRIND MY COFFEE
FRESH.
>> WHOLE BEAN COFFEE, GRIND IT
AT HOME.
>> ABSOLUTELY.
I LIKE TO WEIGH OUT MY GROUND
COFFEE.
THE STANDARD RECIPE IS 1.5 TO 2
GRAMS PER OUNCE.
>> NOW, AT HOME, WOULD WE REALLY
DO THIS OR WOULD WE EYEBALL HOW
MUCH TO PUT IN THE COFFEE FILTER
AND POUR AND HOW DANGEROUS IS
THAT FOR RUINING OUR CUP OF
COFFEE?
>> YOU'RE NOT GOING TO RUIN YOUR
CUP OF COFFEE.
I TYPICALLY RECOMMEND A
TABLESPOON PER CUP AND A BREW
TIME OF TWO MINUTES.
>> WATER IS HOT.
>> JUST OFF BOIL.
MY WATER TEMPERATURE SHOULD BE
BETWEEN 195 AND 205.
>> THAT SOUNDS REASONABLE.
WE CAN DO THAT AT HOME.
>> NOT TOO COOL.
NOT SCALDING HOT EITHER.
>> WHY NOT FILL THE FILTER AND
LET IT PERCOLATE DOWN.
>> THERE'S A LOT OF FRESH GASES
INSIDE OF THIS COFFEE.
IT WAS JUST ROASTED YESTERDAY.
COFFEE NATURALLY HAS A LOT OF
GASES.
ESPECIALLY AFTER THAT DYNAMIC
ROASTING PROCESS, WHEN YOU BEGIN
TO BREW THE COFFEE, YOU'LL
NOTICE THAT BLOOM HAPPEN.
IT'S BEST TO FIND A COFFEE THAT
WILL HAVE A ROAST DATE ON THE
BAG SO YOU KNOW WHEN THE
COFFEE'S ROASTED.
THE CLOSER YOU CAN GET TO THE
ROAST DATE THE BETTER TO REALLY
ENSURE THAT FRESHNESS.
>> IF YOU'RE A COFFEE PERSON,
YOU'RE WILLING TO GO THROUGH ALL
OF THIS WORK FOR THIS ONE CUP OF
COFFEE.
>> YEAH, ABSOLUTELY.
THIS IS THE FINAL STEP IN THE
CHAIN.
THIS IS ARGUABLY ONE OF THE MORE
IMPORTANT PARTS.
YOU CAN HAVE A FABULOUS, AMAZING
COFFEE THAT THE FARMER RAISED
AND TOOK CARE OF AND HERE AT THE
ROASTERY THEY ROASTED WELL, BUT
IF I DON'T BREW IT PROPERLY, I
CAN REALLY DESTROY EVERYTHING
THAT HAPPENED BEFORE THAT, SO --
>> YOU MAKE ME FEEL REALLY LAZY
ABOUT MAKING COFFEE.
>> I THINK THE MORE YOU GET INTO
COFFEE, JUST LIKE ANY FOOD, YOU
GET INTO PREPARING FOODS.
IF YOU GRILL AT HOME, YOU KNOW,
YOU REALLY ENJOY WORKING WITH
THE COALS AND UNDERSTANDING YOUR
FOOD.
COFFEE'S THE SAME WAY.
IT JUST KIND OF BECOMES A LITTLE
BIT OF A PASSION PROJECT, AND
IT'S A LOT OF FUN.
>> DAN KEHN SAYS YOU CAN MAKE
CAFÉ QUALITY DRINKS FOR LESS
THAN 75 CENTS A CUP.
SEEMS LIKE A LOT OF MONEY UP
FRONT.
YOU BREAK IT DOWN TO 50 CENTS A
CUP.
YOU BREAK IT DOWN TO PAY FOR
ITSELF IN A YEAR.
IT'S A WHOLE LOT DIFFERENT THAN
DROPPING $500 OR $600 ON WHAT
MOST PEOPLE WOULD SEE AS A
COFFEE MAKER WHEN I CAN HAVE THE
BARISTA MAKE IT FOR THREE BUCKS.
>> SURE.
IT'S GREAT TO GO TO A CAFÉ.
I'M NOT DISAGREEING WITH THAT.
WHEN YOU GO HOME AND WATCH YOUR
TV SCREEN, HOW MANY PEOPLE SPENT
$400, $500 ON THAT, MAYBE MORE.
THEY DON'T GIVE THAT A SECOND
THOUGHT.
REALLY WHAT YOU'RE TELLING ME IS
THIS ISN'T A PRIORITY.
WHAT I'M SAYING IS THE REASON
IT'S NOT A PRIORITY IS BECAUSE
YOU HAVEN'T HAD THE CHANCE TO
EXPERIENCE THE DIFFERENCE.
WHEN YOU GO AND GET A TV, YOU
HAVE NO TROUBLE TELLING THE
DIFFERENCE BETWEEN A 50-INCH
SCREEN, A 63-INCH, WHETHER IT'S
PLASMA OR LCD.
YOU KNOW ALL THOSE NUANCES.
YOU CAN SEE IT.
THAT'S BECAUSE YOU'VE SEEN THEM
SIDE BY SIDE.
ONCE YOU GET TO EXPERIENCE
REALLY GOOD COFFEE COMPARED TO
ORDINARY COFFEE, YOU'RE LIKE,
ALL OF A SUDDEN, THE COST
DIFFERENCE IS TRIVIAL.
>> BUT NORTH CAROLINA ROASTED
COFFEES CAN EXCEED $10 PER POUND
AND CAN REACH AS HIGH AS $20 OR
MORE PER POUND.
DAN KEHN OF homebarista.com SAYS
IT MAKES ALL THE DIFFERENCE TO
PAY THE PREMIUM PRICE IF YOU
LIKE COFFEE.
>> YOU CAN SMELL THAT?
>> THE FIRST THING YOU'RE
GETTING WHEN YOU PAY A PREMIUM
PRICE IS FRESHNESS, BECAUSE WHEN
YOU GO TO A STORE THAT HAS OPEN
BINS OR THINGS ON THE SHELF, YOU
KNOW, THEY COULD HAVE BEEN THERE
FOR A MONTH OR TWO MONTHS.
>> RIGHT.
>> AND A LOT OF PEOPLE ARE UNDER
THE IMPRESSION THAT COFFEE IS
SHELF STABLE, BUT IT'S NOT.
I MEAN, IT DOES GO STALE, EVEN
IN A BAG.
>> IT'S A DRY GOOD.
>> IT'S NOT A DRY GOOD LIKE
CROUTONS.
YOU COULD SAY CROUTONS ARE A DRY
GOOD, TOO.
BUT COFFEE DOES GO STALE EVEN IN
THE BAGS.
IT NEEDS TO BE FRESHLY GROUND
AND FRESHLY ROASTED.
IT HITS A PEAK TIME AFTER
ROASTING THAT LASTS FROM ABOUT A
WEEK TO AS LONG AS MAYBE THREE
WEEKS.
THAT'S KIND OF THE PERIOD WHERE
IT'S AT ITS PRIME.
AFTER THAT, IT ALL STARTS TO
TASTE THE SAME.
SO STALE COFFEE ESSENTIALLY
TASTES THE SAME.
>> IF YOU'RE GOING TO BUY NICE
COFFEE, DRINK IT.
DON'T HOARD IT.
>> EXACTLY.
>> MIKE ZHU TOOK HIS COFFEE
ENTHUSIASM AND MADE A BRAND-NEW
CAREER OUT OF IT.
HE'S THE OWNER OF RALEIGH'S NEW
WORLD COFFEE HOUSE.
>> I DIDN'T WANT TO BE 20, 30
YEARS LATER AND SAY I ALWAYS
WANTED TO DO THIS BUT NEVER DID.
NOW AT LEAST I GIVE IT A TRY.
WORST CASE SCENARIO, I CAN GO
BACK AND GET BACK -- MAYBE GET
BACK INTO MY FIELD.
BUT I WANT TO GIVE THIS A TRY.
IT IS A HOBBY OF MINE AND I'LL
SEE IF I CAN MAKE THIS WORK.
I NOW HAVE A DOZEN TO TWO DOZEN
CUSTOMERS WHO COME IN
SPECIFICALLY.
>> MIKE WANTS TO RAISE THE
AWARENESS OF THE PROFESSIONAL
SKILLS AT COFFEE BARS AND CAFÉS.
HE SAYS THE BEST BEANS AND
EQUIPMENT MEAN NOTHING WITHOUT A
SKILLED HAND AT THE CONTROLS.
>> WHEN IT COMES TO COFFEE, THE
PROFILE GOES TO -- MOSTLY GOES
TO -- THE AENTION GOES TO THE
ROASTERS AND THE FARMERS.
THEY DESERVE ALL THAT ATTENTION.
WHAT GETS LOOKED OVER IS THE
SKILL OF THE BARISTA.
THAT BARISTA, ESPECIALLY WHEN IT
COMES TO ESPRESSO, WE DISCUSS
HOW DIFFICULT IT CAN BE TO MAKE
IT GREAT.
>> THE COFFEE AFICIONADOS SAY WE
SHOULD NOT WORRY.
ALWAYS TIME TO LEARN ABOUT
COFFEE AND ALWAYS SOMEONE AROUND
WILLING TO TEACH YOU.
NORTH CAROLINA'S FULL OF COFFEE
ENTHUSIASTS FROM AMATEURS AT
HOME TO PROFESSIONALS WHO ARE
DEDICATED TO BRINGING YOU A
GREAT CUP OF COFFEE.
SMALL BUSINESSES ARE POPPING UP
ALL THROUGHOUT OUR TAR HEEL
STATE, SO OUR NORTH CAROLINA
WILL NEVER BE KNOWN FOR GROWING
COFFEE, IT CAN STILL PLACE A
HUGE INFLUENCE ON THE WORLD OF
COFFEE.
I'M KELLY McCULLEN.
THANK YOU SO MUCH FOR WATCHING.
QUALITY PUBLIC TELEVISION IS
MADE POSSIBLE THROUGH
THE FINANCIAL CONTRIBUTIONS
OF VIEWERS LIKE YOU
WHO INVITE YOU TO JOIN THEM
IN SUPPORTING UNC-TV
