It is no exaggeration to say that coffee goes hand-in-hand with college life. On every corner of campus, you can study at a café or chat with friends with cups in hand. But have you ever thought about the laborious love that goes into every cup? Frothy Monkey — the locally owned-and-operated supplier of the coffee served at Café Carmichael, Local Java, Commons and more— invited The Hustler to a tour of their roastery, with product developer Ryan Bledsoe and sales coordinator Kodi French as our guides.

Coffee cupping process

As we walked in, we were greeted by a quaint lobby complete with complimentary coffee (that day’s pick was one of their single-origin Colombian beans) and a tropical pastel mural. Bledsoe and French then welcomed us into the cupping room. 

Cupping — an industry term for specialized taste-testing to determine the specific notes of the coffee requires sensory isolation from the external world, meaning the tasting room was designed to be enclosed from outside sound. One standout feature of the room was a large glass window that looks over the manufacturing portion of the roastery, allowing— according to Bledsoe and French—  them to feel a closer connection to the coffee in front of them. 

The guides told us Frothy Monkey had recently purchased a refurbished, 50-year-old roaster, since it was more cost-effective than purchasing a brand new model.

Around the cupping table— where the coffee was going to be sampled at—  sat different blends of coffee in order of darkest to lightest roast, with three single-origin varieties at the end. Bledsoe explained that the lighter the roast, the more the unique flavors of the beans come through. Darker roasts tend to hide the beans’ natural taste with smoky qualities, sometimes a deliberate tactic of commercial roasters to distract from the lower quality of the beans.

The coffee-cupping process begins with grinding. Once ground, we were invited to smell each of the blends. At this point, the notes of each flavor were a little hard to single out. French explained that smelling the coffee is crucial, as the aroma often reflects the taste — much of the tasting process relies on smell.

Next comes brewing: steaming water is added to the ground beans, which are soaked for around four minutes. As we waited, the guides explained Frothy Monkey’s sourcing process — the company takes meticulous care when sourcing and supplying beans, ensuring the farmers they work with are paid above fair market value for their product. 

After the coffee finished brewing, it was time to smell again. Bledsoe demonstrated using a spoon to break the crust of the coffee back. This releases the scent while stirring stimulates the fragrance.

Finally came the actual tasting. Bledsoe suggested we slurp the coffee to help cool it down quickly and spread the flavor across the mouth — both essential for enhancing the taste experience. There were some differences in preferences among staffers once we tasted, but overall the beans’ taste remained consistent with the profile from its smell. 

Staff thoughts

George Albu, Staff Writer & Photographer 

Two beans from the cupping that I loved were the single-origin Colombian and the Midshift blend. The best way to describe Midshift is to imagine a mix of hot cocoa with a plain cup of Joe. The beans gave me a strong memory of drinking Swiss Miss during the holidays; however, the blend was lacking in the  tangerine flavor described on the bag. Midshift would be my go-to blend for December and maybe January, but I don’t know if I’d reach for it often afterward. Colombia — a higher-end single-origin blend — was my favorite. As the lightest roast on the table, the notes of hibiscus and green apple drew me in, with hibiscus standing out the most in taste. These beans were more fragrant than the others, and their unique flavors — delicate enough not to become overwhelming despite the candy-apple notes — made this roast top my list of ones I’m eager to try again.

Jocelyn Ni, Staff Writer and Photographer

My favorite cups were from opposite sides of the table, interestingly enough. I loved the light-roasted, single-origin Sumatra blend, with its fruity flare that edged into a sour tartness. It reminded me of strawberry yogurt, which, despite sounding odd, contrasted pleasantly against the natural bitterness of coffee. With its robust flavors, this blend works exceptionally well served black. I’d imagine brewing it as a fun, sharp drink to brighten a bleary-eyed morning. I typically don’t like acidic flavors nor drink my coffee black, so I was surprised by the Sumatra blend all around. I also enjoyed the darkest blend, Brute, which had a lovely toasty caramel aftertaste and less of the acidity that characterized many of the lighter roasts. This blend would be fantastic with steamed milk as a warm latte, which is my go-to coffee order. It’s a comforting staple blend that would make for the perfect daily drink.

Blythe Bouza, Deputy Life Editor

I consider myself a bit of a coffee connoisseur, even having an Instagram page dedicated to coffee, so this visit to Frothy Monkey’s roastery was a dream! I particularly liked the Howler, which contained notes of almond butter and dark chocolate. It’s also the blend that Frothy Monkey uses for all of their espresso beverages, which might explain why I was so drawn to it — I love lattes, and the stronger the coffee flavor, the better. My second favorite was, much to my surprise, their signature dark roast: Brute. I take my coffee black from time to time, but not consistently, so I was a bit apprehensive about trying a dark roast with such an intimidating name sans cream or sugar. Needless to say, I was pleased. While Brute was strong, the flavors were not bitter or overpowering. It just tasted like a full-bodied cup of coffee.

Pragya Shah, Staff Writer

As someone who normally enjoys a lighter roast, I also found myself pleasantly surprised by Brute, Frothy Monkey’s darkest roast.  This roast had a smooth, rich texture without being so dark as to mask its flavor profile — dark chocolate, burnt sugar and macadamia nuts. While it is generally true, Bledsoe explained, that darker roasts are heated to high temperatures to hide the lower quality of the beans, Frothy Monkey’s darkest roast stands as an exception to this rule. It’s roasted to the perfect temperature, offering the drinker both the full body and boldness they expect in a dark roast while still highlighting its signature notes. For me, the dark chocolate note stood out the most, adding a subtle, sweet finish to the