Category Archives: espresso

Triangle Area Latte Art Throwdown & Party

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We are co-hosting the monthly Triangle Latte Art Throwdown (TNT) at our newly expanded roasting facility on 6/27 from 6:30pm to ~9pm.
The expanded space is the white building in front of our co-host Caffe Driade. 1215 East Franklin Street.
At this event the Triangle Coffee Community comes together for a fun competition and additionally a party to celebrate the soft opening of the new space.

Free & open to the public!

Food Trucks, beverages, live music and more as the celebration extends to the whole ‘campus’ – including Caffe Driade and their outdoor stage.

See the FB event page & Poster of the event for more info.  Triangle TNT FB Event Page – June
Party starts at 6:30pm, Throwdown at 7:30pm.

New Espresso Lip Balm with Lo & Behold!

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Our new collaboration with Durham-based handmade body care company, Lo & Behold, is now on the shelves! We rolled out an all-natural espresso lip balm – created by infusing freshly ground Carrboro Coffee Roasters coffee in coconut oil and other natural moisturizers. You’ll be able to find this small batch lip balm wherever Lo & Behold products are carried as well as at Open Eye Cafe.

Join us for Cupping at the Roastery

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Carrboro Coffee Roasters will be hosting a cupping of selected 2017 Honduras Cup of Excellence winners on Friday, June 9, 2017 from 11pm to 2pm at our Training Room at the Roastery!

Coffee professionals, roasters, buyers, & the interested public are all invited to join us in Carrboro and cup the coffees that were chosen by the International Jury at the recent COE competition in Honduras. By focusing on a select group of winners, we will allow time for analysis of the coffees and discussion, while highlighting the diversity of profiles in Honduras.

Space will be limited, so please send an email to to RSVP ASAP to reserve a spot. Please email, as we want to plan for the right number of participants!

If you cannot participate in the cupping this week, we will be also cupping the Costa Rica COE samples on June 23rd.

Look forward to seeing you.


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Carrboro/Chapel Hill, NC – Local World Barista Certified (WBC) coffee professional Scott Conary is off to judge the World Competition, after having passed the intense 2 day certification course.

Scott is one of only 7 judges from the U.S. to have passed the certification class, and the only judge from North Carolina.

45 total judges passed the certification from 5 classes held around the world, to be the most accomplished and tested judging pool the competition has seen since its 2000 creation.

Certification courses were held in Guatemala City, Guatemala; Long Beach CA, USA; Melbourne, Australia; Stockholm, Sweden; & Nairobi, Kenya.

2009 WBC takes place 4/16-19 at the World Congress Center in Atlanta, GA, during the Specialty Coffee Association of America’s (SCAA) Annual Convention; the largest gathering of coffee professionals in the U.S.

Scott has been active in judging these coffee competitions since 2003 where he judged the first Southeast Regional Competition that took place in Southern Season’s cooking classroom in Chapel Hill, NC.

Scott has been a WBC judge for the last three years: Berne, Switzerland in 2007; Tokyo, Japan in 2008 where he served as a Head Judge; and Copenhagen, Denmark in 2008; making this years Championship in Atlanta his 4th.

He has also served as a Judge for the Guatemalan, Canadian & Honduran National Barista Competitions in 2008 & 2009, as well as being a current member of the SCAA United Stated Barista Competition (USBC) Committee.

All Barista competitions worldwide reward demonstrated excellence in the art and skill of preparing and serving espresso. Entrants must make 12 beverages, including four espressos, four cappuccinos and four original signature drinks of their own creation, within 15 minutes in front of a panel of accomplished & certified industry judges. Competitors are based on taste, beverage presentation, technical skills, coffee knowledge and passion, and overall impression.

Those that might be interested in learning more about coffee and related subjects should consider taking either one of his training courses, or coming to the monthly free classes at the Open Eye Café, called the Learning Series; where topics will cycle thru various aspects of the coffee/tea industry and beyond. Visit the Open Eye Café website for topics and dates ( ). You can also contact him directly at

Open Eye Café Owner Represents the U.S. as Head Judge at the World Barista Competition in Tokyo, Japan.

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Open Eye Café Owner
Represents the U.S. as a Head Judge at the
World Barista Competition in Tokyo, Japan.

“An amazing multicultural gathering of the most talented & passionate professionals in the coffee industry…”

[Carrboro] – Scott Conary, co-owner of Open Eye Cafe & the Carrboro Coffee Company (Chapel Hill & Carrboro’s only coffee roasting company), was chosen as a Head Judge for this World Competition after having served as Sensory & Technical Judge at last years competition in Berne, Switzerland.
Mr. Conary is a certified judge for Regional, National and World Barista competitions, having passed multi-day certification procedures and testing. Mr. Conary is a current member of the SCAA’s U.S. Barista Competition Committee, as well as an SCAA Certified Instructor in Espresso technique, Coffee Cupping & Sensory Evaluation.
“This year over 45 countries sent their National Barista Champions to compete for the ‘Worlds-Best’ spot. The level of passion and technical ability was the highest we have seen yet. It was truly inspiring to be surrounded by so many focused, culinary professionals whose main interest is in raising the level of quality and awareness in the coffee industry”, stated Mr. Conary.
The World Barista Competition (WBC) encourages and recognizes professional achievement in the art and skill of espresso preparation and service. WBC competitors must prepare and serve 12 coffee beverages, including four espressos, four cappuccinos and four original signature drinks of their own creation within a 15 minute timeframe. The judges evaluated the entrants on station cleanliness, taste, beverage presentation, technical skills and total impression.