The more we drink, the more they roast, the better it gets

Almost every other Sunday, Gracenote Coffee Roasters founder Patrick Barter hosts a coffee tasting, or “cupping,” at his Leather District cafe. Barter, a passionate and hypersensitive coffee taster (in industry terms, he’s a Q Grader), leads attendees around a table crowded with small white bowls of warm coffee, first smelling the liquid, then slurping — emitting a reverse whistle sound to aerate the coffee and roll it over the tongue — and spitting. He talks about the countries of origin, flavor notes, acidity, balance, and, in some cases, imperfections.

Read the original article at The Boston Globe


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