I confess I knew more about Counter Culture’s coffee than I did about the company itself. I was excited to visit their roastery and also we were honoured to stay in the House of Chang.
I also confess that the change in the clocks caught me off guard and it took me a little while to realise that all the people rapidly filling the Counter Culture training room were not overly punctual!
I wasn’t sure how many to expect for the event, and it turns out the NPR interview had been heard by more people than I’d expected. The idea of the presentation was to do a little introductory talk about my history in coffee and then to move into some single estate espresso, first cupping the coffees then pulling them as shots. What we didn’t bank on (or I didn’t anyway) was that around 75 people showed up to listen and that is a lot of people to have cup at once, especially as the majority hadn’t ever cupped before.
Peter Giuliano did an amazing job of organising and guiding them through it and then Anette and I pulled shots of the Kenya Gaturiri and Biloya on the FB80 whilst SERBC champ Lem Butler pulled shots of the Finca Mauritania PN on the their Linea. The response was amazing from those that were already well into coffee and those that were merely interested. I think we often underestimate the general public’s capacity for coffee and taste exploration, and it was a crowd I really enjoyed talking to. I won’t pretend that Dan Kehn of home-barista didn’t make me nervous by filming the whole thing, and in truth I’ve yet to bring myself to watch all the video he posted.
It was the kind of audience you really want to talk to. A mixture of people, backgrounds and interests that were all motivated by wanting to drink better (in every sense) cups of coffee. I really enjoyed the event, and it was kind of odd signing lots of stuff afterwards. (I never know what to write! Sorry if I scrawled anything stupid on a reader’s card.)
The roastery itself was very cool, and I am grateful to Counter Culture for them being so transparent about their operation. I was incredibly jealous of their setup – with the one bag (60kg) Roure and the one bag Renegade as main productions roasters and then 10 kilos Samiac (I think I spelled that correctly) for smaller batches of really special stuff. Tim Hill did a great job roasting up the coffees I sort of asked for (my e-mail about the single origins was more philosophical than direct…) and I wish I could have chatted to him for longer.
After we’d finished cleaning up Peter Giuliano appeared with some dried coffee cherries (minus the beans) and proceeded to make a variation on qishr, which is a tea made from the dried husks. I think it was traditionally sweetened but just steeping the cherries in hot water was surprisingly sweet and the general agreement was that it was like rosehip tea. I didn’t expect it to be as delicious as it was.
After a quick drink with the CCC crew we headed out to eat at Crook’s Corner in Chapel Hill. Cindy, Anette, Peter and I were joined by Brett (the co-founder and co-owner of Counter Culture) and I had the most memorable food experience of the trip (just) with the Shrimp and Grits there. Everyone who has had it there talks about it fondly and it could well be my ultimate comfort food. I want to eat it again right now, because I am writing about it. So good. If you go to Chapel Hill and don’t eat it there then you are officially crazy. The chef, Bill Smith, briefly appeared to say hello and talk to me about a meal he had once had where they had roasted the fish in tobacco leaves (he also had been listening to NPR!)
The next day we hung out at the roastery again, and also I talked a little with Lem about his performance for the upcoming USBC and also about his sig drink and the like. Lem has a very natural, relaxed charm and it was a fun couple of hours.
We couldn’t leave Durham without a quick coffee at 3 Cups (I am such a coffee tourist, I have to buy all the t-shirts) and also to the Loco Pops just around the corner (the cookies and cream one is so very, very good) before filling ourselves way to full at Mama Dips. A final coffee at Open Eye and we hit the road and headed down towards Ashville.