Amaro Gayo Through the Lens of Processing
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Say, Whatcha Drinkin'?
What is "mouthfeel", and why is it so important? Mouthfeel is a term used to discuss the physical and chemical interaction of a food or liquid with the mouth. What makes mouthfeel important is how dramatically it can cause a person to react to a food or drink, despite the taste. To explore this concept and how it relates to being a Barista, we put ourselves to the test!
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Brewing On The Go
I recently took a bus trip to New York City to visit our cafes and baristas down there. While the trip is always totally worth it, I couldn't help but grumble at the necessity of being ON the bus at 5:30am. No time for breakfast. No time to make coffee. Good thing I packed my trusty picnic basket...
A night of music and charitable giving
Jam for Haitia night of music and charitable giving
with
SAMITE
RICHIE STERNS
NATE RICHARDSON
At Gimme! Coffee, 506 W. State St. Ithaca NY
FEBRUARY 3rd, 2010 7-9pm
98.7 The Vine will collect donations for Haitian earthquake victims and
Save the Children Foundation.
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日本語分かりませんか？
You don't understand Japapese? Are you are feeling intimidated by the Skerton Grinder instructions? No problem! I'm here to talk you through setting up this lovely grinder.
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One Coffee, Brewed Many Ways
Hello All! This last week in our NYC Lab, we took one coffee and brewed it using several different methods. Our goal in this experiment was a) get to know this coffee in a few different ways, and b) to explore the differences/similarities between different brewing methods.
Gimme Art: Featured Artists For January 2010
Don't forget to look around. If you do you might notice all of the wonderful art work at our cafes. These are the artists showing until the end of the month:
Christina C. Larkin
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850
Christina C. Larkin
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850
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Brewing at Home, Part 6: Clever Dripper
Let talk about brewing with the Clever Dripper! Maybe you were lucky enough to receive one as a holiday present, or maybe you had a cup from the Clever in stores and couldn't resist bringing one home. Either way, making excellent coffee at home can be super easy. You will need: the Clever Dripper, paper filters (size 4), a timer (or clock), a spoon, a small plate to cover the Clever while brewing, freshly ground coffee, and I highly recommend a scale.
Interview with the Master Roaster
edible Finger Lakes caught up with Master Roaster John Gant, who recently retired after almost 10 years as Gimme's master roaster.
Fresh from the Roaster: January
Rwanda Remera
This month we will release the new crop from the Rwanda Buf Coffee washing stations. This is our third year support Buf Coffee and its proprietor, Epiphanie Mukashyaka, and I believe this may be the finest lot we have received from her yet. In the past we have purchased coffee from Epiphanie's Gkongoro Mill, though this year we are providing coffee from her Remera Mill, which took 7th place in the 2008 Cup of Excellence competition. The coffee has exceptional sweet, purple fruit character with warming allspice and is both juicy and dense.
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Cooking with Coffee Part 2: Spice
When baking my holiday pumpkin pie I assembled the usual roster of spices: cloves, cassia, nutmeg, and allspice. I also added, you guessed it, ground coffee!
Try Our Favorite Las Mingas Microlot as Pourover
For a limited time only, you can try our favorite lot from Las Mingas as pourover coffee at any of our espresso bars! Grown by Leonardo Bados as part of the Las Mingas project, the entire lot is a mere 225 pounds of coffee, and we will definitely run out fast. It's a creamy big coffee with multiple layers of deep orange zest, sweet spice, and muscular fruit.
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Finca Trinidad, You're the Best!
For me, November came and went, as pumpkin pie making season. In one short month I went from making my first pumpkin pie, to my seventeenth! Lucky for me, there was an absolutely spectacular coffee in my cup to keep me fueled! Finca Trinidad! from Guatemala!
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Cooking with Coffee Part 1: Cold Brew
For Thanksgiving dinner I made pumpkin pie. The secret ingredient? Coffee! I used our Honduras Linda Vista because I felt the sweet, spicy notes of this coffee would pair well with the spices typically added to pumpkin pie. To preserve the clean sweetness of this coffee I decided to cold brew it the night before I was planning on baking.
Gimme the Keys.
Vince, a long-time customer in Trumansburg, takes his coffee devotion very seriously. Let's face it: Sometimes a bumper sticker just won't do.
Fresh from the Roaster: Taste of Place
In November, I had the opportunity to travel around the eastern states of Brazil, tasting coffee and learning about the various micro regions of the world's largest coffee producing country. Spending most of my time in the eastern part of Minas Gerais, one of Brazil's largest coffee producing states, I visited the smaller regions of Matas de Minas and Sul de Minas. Although these two growing areas are part of the same state, the differences in topography from one region to the next lend to the production of coffees with very different flavor profiles. What's more, these two areas, though different among themselves, are an even further departure from the coffees grown in Cerrado Mineiro, located in western Minas Gerais.
I (Heart) Skerton
I love this grinder. Not only is it small and attractive, making it a very fine hat, but it does its primary job of grinding coffee very well. I love the motion of hand grinding my coffee in the morning, what a nice gentle way to wake up. It takes a few more minutes than buzzing beans with an electric grinder, but it never takes longer than the time it takes me to boil water for which ever method of preparation I choose. The ceramic burrs are adjustable and have a good range from large particles for a Press Pot to a fine powder that would work for Turkish Coffee. It's a little bit more work with a super fine grind, I wouldn't pull espresso shots for an entire team grinding solely with this little guy. For me and my sweetie at home? It's perfect!
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About the Blog
The Gimme blog is a collaboration that gives voice to people across our company. Opinions expressed by our authors are uncensored, and are not necessarily the opinions of Gimme! Coffee. If you need a company statement, or any other type of response, please contact us.
