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?
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One Coffee, Brewed Many Ways
Gimme Art: Featured Artists For January 2010
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
Fresh from the Roaster: January

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Cooking with Coffee Part 2: Spice
Try Our Favorite Las Mingas Microlot as Pourover
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Finca Trinidad, You're the Best!
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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.
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
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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.






