While I didn't deploy Larry's Beans for this batch, I did learn the trick during a recent tour of the company's uber-sustainable business near downtown Raleigh. Their site-roasted coffee is terrific, their ethic is responsible, and their staff -- led by the charismatic Larry himself -- makes you feel even better about buying local. Whether you're local or not, next time you need coffee, consider Larry's Beans.
That said, since Tim has been enjoying Larry's rich Ethopian and Mexican blends for breakfast -- and I still had an unopened tin of Trader Joe's respectable fair-trade Bolivian Blend, which I've used before and like, that's what I used. I followed the simple ratio they used at Larry's to make a massive cooler of cold-brew coffee for the open house: 1 pound of coarsely ground coffee to one gallon of water.
|Larry enthusiastically shows off the repurposed|
cooking oil that fuels their delivery vehicle.