This is the third year we have worked with Maria Pacas in selecting some of the best coffees her farms have to offer. She and her brother, Alfredo, are fifth generation coffee producers, so they know quite a bit about growing and milling some of the best quality coffees in El Salvador. We love the Bourbon from San Joaquin & La Providencia.
November 16, 2012
July 13, 2012
Who Loves Our New Cold Brew? Florence Fabricant, That’s Who!
Florence Fabricant, a nationally renown food writer and columnist who contributes regularly and frequently to the New York Times dining section, loves Gorilla Cold Brew. This is what she had to say about it:
“For Sweltering Days in the Concrete Jungle”
“Cold-brew coffee has become a cult favorite, but making it yourself takes half a day or more of steeping ground coffee in room-temperature water to obtain a concentrated brew that is smoother and less acidic than hot-brewed coffee. Gorilla Coffee, the popular coffee bar and roaster in Park Slope, Brooklyn, has introduced sealed aseptic Tetra Paks of full-bodied coffee from Rwandan and Brazilian beans that is ready to drink without diluting. (It is not a concentrate like regular cold-brew.) Each 11-ounce box yields two servings. The boxes are shelf stable, can be resealed with a screw top, and are especially handy to keep in the refrigerator for iced coffee. For hot coffee, the packages cannot be microwaved; it is best to pour the drink into a mug first, then heat. You can also throw a few packs into the freezer and use them first as chillers for a picnic basket, and then to drink.
Gorilla Cold Brew is sold at Gorilla Coffee, 97 Fifth Avenue (Park Place), Park Slope, Brooklyn; at Union Markets in Brooklyn (and soon in Manhattan); and at Whole Foods, $4 to $4.25. From gorillacoffee.com, a case of 12 is $44 plus shipping.”
The full article is here:
http://www.nytimes.com/2012/07/11/dining/cold-brew-coffee-thats-ready-to-drink-food-stuff.html?_r=2
Purchase online: Single, Case (12pk)
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Espresso-A-Go-Go
Espresso-A-Go-Go
When we formulate our espresso blend we look to achieve two things: a sweet, chocolatey espresso shot that has an unstoppable crema. That's what this does. But don't think this is only good through a big commercial espresso machine with a trained Barista at the helm. It's also a balanced blend brewed any sort of way.
Blendimentosis
Blendimentosis
It's our signature blend. We change it frequently but are always on the pursuit of compiling a flavor profile that is balanced and sweet. We hope you enjoy it.
Asobagri, Guatemala
Asobagri, Guatemala
Region: Huehuetenango, Guatemala
Varietal: Caturra, Bourbon
Process: Washed, Patio-Dried
Elevation: 1,200–1,600 meters
Cupping Notes: Baker's Chocolate, Plum, Mango
OROMIA (Decaf), Ethiopia
OROMIA (Decaf), Ethiopia
Region: Southwestern Sidamo
Varietal: Tipica
Process: Natural, Raised Beds
Elevation: 1,800 Meters
Cupping Notes: Mild Blueberry, Chocolate
Aceh Gold, Sumatra
Aceh Gold, Sumatra
Producer: Volkopi
Region: Lingtong
Varietal: Ateng, Djember and Timtim
Process: Sun Dried, Triple-Picked
Elevation: 1,400-1,800 Meters
Cupping Notes: Fresh Tobacco, Orange Peel, Syrupy Body
Gorilla Cold Brew - 11oz Tetra Pak (single)
Gorilla Cold Brew - 11oz Tetra Pak (single)
Gorilla Cold Brew - 11oz Tetra Pak (Case of 12)
Gorilla Cold Brew - 11oz Tetra Pak (Case of 12)
San Joaquin, El Salvador
San Joaquin, El Salvador
Producer: Maria & Alfredo Pacas
Region: Santa Ana
Varietal: Bourbon
Process: Washed
Elevation: 1,553 Meters
Certifications: Rain Forest Alliance
Cupping Notes: Floral Aroma, Tangerine, Buttery
GISHAMWANA, RWANDA
GISHAMWANA, RWANDA
Region: Rulindo
Varietal: Bourbon
Process: Washed
Elevation: 1650 meters
Cupping Notes: Soft Floral & Orange with a Creamy Mouthfeel
Gorilla Cold Brew 4 Pack
Gorilla Cold Brew 4 Pack
Relogio De Dali, Brazil
Relogio De Dali, Brazil
Producer: Henrique Dias Cambraia
Region: Sul De Minas
Varietal: Yellow Catucai, Mundo Novo, Acaia
Process: Pulped Natural & Natural
Elevation: 1,400 Meters
Certifications: UTZ Certified
Cupping Notes: Raspberry, Milk Chocolate, Spanish Peanut
June 20, 2012
Gorilla Cold Brew Hits the Shelves Running!!!
We have just launched the first * shelf-stable * ready-to-drink * pure black * cold brewed coffee!
The 11 oz. resealable screwtop tetrapak box is shelf-stable & it requires no refrigeration!
Drink it straight from the box, pour it over ice or heat it up in a mug.
Gorilla cold brew is a blend of rwanda kigeyo and brazil pedra roxa coffees.
The cold brew process gives Gorilla Cold Brew it’s smooth and delicious, pure coffee goodness taste straight out of the box. Or, if you like, you can customize it: milk & sugar, just milk, a little bit of soy milk, agave etc.
Take it with you for all your summer fun!
Welcome to the future.
AVAILABLE NOW AT GORILLA COFFEE – 97 Fifth Avenue Park Slope and at all Metro Area Whole Foods Markets, all Union Markets and other select stores around the city.
Purchase online: Single, Case (12pk)
Gorilla Cold Brew display. @WholeFoodsNYC killin' it at Columbus Circle.
Yes, cartons are recyclable! Made mainly from paper, a renewable resource from responsibly managed forests, cartons are in demand to be recycled into new products.
For those outside of NYC, you can find out where to recycle the Tetra Pak here: http://www.recyclecartons.com.
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We began in 2012 with the dream of bringing great coffee to the people of NYC
Our approach reflects the people we serve. We are passionate yet practical. We understand the value of things. We love our history while keeping our eyes on the future. We are diverse yet the same. The city's energy binds us together. It drives us to be the best.
When we set up shop with an espresso machine up front and a roaster in the back, we hoped to some day be a part of New York's rich tradition of service and culinary achievement. Everyday this aspiration drives us.
We are commited to quality. From the coffee we source, to the precision with which it is roasted and packaged, to our constant training and pursuit of knowledge.
We love what we do. Brooklyn Roasted.
June 14, 2012
Is That Cheese Sitting Next to My Chemex?
Today we did a little experiment where we paired some of our favorite cheeses with one of our favorite coffees, Kintamani, Bali.
Here is what we found…
GABIETOU; RAW COW & SHEEP’S MILK; FRANCE
Cheese notes: hints of cashew and earth with a smooth, spreadable texture.
Paired with the Kintamani, Bali:
The strong strawberry aroma and big jam flavors create a well-rounded dessert pairing. It is a sophisticated cashew butter & jam sandwich. This Kintamani is my Beaujolais.
—–
GOUDA, L’AMUSE; RAW COW’S MILK; 2 YRS; HOLLAND
Cheese notes: nice orange zest punch up front & vanilla on the finish. The texture is dense and dry with protein crystals evenly throughout. The cheese offers a wonderful butterscotch note that is enhanced by the coffee.
Paired with the Kintamani, Bali:
Chocolate is in the forefront when this coffee and cheese meet. The butterscotch notes of this Gouda showcase more as toasted carmel. The combination of the orange & carmel (cheese) matched with strawberry & chocolate (coffee) just make this a lovely pairing. The two match so well that it does not challenge the palate. It is delicious but will not invoke a discussion beyond, “pass me some more, please”.
—–
ADELLEGER; RAW COW’S MILK; BAVARIA
Cheese notes: this cheese has a split personality. The core is sweet with hints of pineapple. The denser cheese near the rind has notes of truffle and earth.
Paired with the Kintamani, Bali:
This is like 2 cheeses in 1. The center of the Adelleger offers delicate refreshing notes of pineapple that pairs well with the strawberry notes of the Kintamani. The coffee lightens when paired with the core of the cheese and offers an almost refreshing experience.
The heavier notes of truffle and earth offered by the rind areas of the cheese brings out a perception of a heavy body to the coffee. The strawberry & jam blend well to create almost a sweet, creamy mushroom experience. Much heavier than the core of the cheese. This is a pairing for those who want to debate! One pairing with two distinct impressions. Very cool.
—–
GORGONZOLA “CREMIFACATO”; COW’S MILK: LOMBARDI, ITALY
Cheese notes: savory and “blue” this cheese is super creamy and dripping off the tip of my knife.
Paired with the Kintamani, Bali:
This cheese changes the most when paired with Kintamani. The coffee softens the sharpness of the cheese and creates a wonderful dessert. Amazing! The palate is brought from sharp, tart, and sour to sweet and creamy. This is an overall winner. The body of the coffee holds up to this stinky cheese. Perception: the cheese gets sweeter paired with the Bali.
Hope you find this helpful. Cheese and coffee and really fun to pair!
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April 27, 2012
Recap: “How to Roast” at the Brooklyn Brewery
Let’s meet for coffee. You can hear that phrase 20 times a day everyday for the rest of your life. It’s what people do. They gather, meet, chat, disclose, reveal, ponder….over coffee. The phrase is perfectly open ended. The possibilities are limitless.
HOME ROASTING 101
Are you reading this over a cup of coffee? Not surprising. Coffee is just one of those universal beverages that bring people together. On Wednesday September 28th it did just that. Gorilla Coffee introduced 150 participants to the world of home roasting. 150 enthusiastic coffee lovers listened about the roasting process, while sipping beer, at the Brooklyn Brewery. Sitting on the edge of their seats while we gave an overview of drop temperature, ambient temperature, and the caramelization of sugars.
Our approach to home roasting: have fun.
With so many people enjoying coffee and experiencing so much of their life over coffee (think: births, proposals, weddings, interviews, holidays, etc.), it is not surprising that people want to know a little more about the “guest” that is always at these events. Here’s a little peek into the roasting.
Coffee roasting is available to anyone with time, source of heat, a vessel, green beans, and a little patience. The last element is tough. If you are going to embark on home roasting, do it for love. Use it as a time to explore your interest and feed your creative mind. Become a chef with the beans. You can make slight tweaks, through temperature and time variables, for each roast to draw out different flavors and really get to know all the nuances of the coffee you have chosen.
As we explained: you are going to love your roast regardless of what happens. It will be a coffee that you were involved with intimately.
We gave out 50, half-pound bags of green coffee. We wanted to get people started on this great adventure. The bags were nabbed up crazy quick. The excitement was palpable, and we have already been getting feedback with some of the results. Marty, a regular at Gorilla Coffee, came in Monday and showed us photos of his first roast. It took a little longer than expected, and he admittedly had his heat source too low, but the results were exactly as we had hoped and planned. With a grin from ear to ear, he said, “made the best cup of coffee I ever had”. He was happy and proud.
Mission accomplished.
March 5, 2012
A Presentation of Some Drink Presentation
Been taking pictures of some drinks at the store lately, and wanted to share them here. Espresso-a-Go-Go – CREMA (pictured above).
Macchiato
Latte
Organic Rooibos Tea Service
February 22, 2012
San Joaquin, El Salvador 2012 Harvest
We had an amazingly productive visit with the Pacas Family. We cupped some incredible coffees and got to see some of our favorite farms at the peak for picking. More pictures and videos, hopefully, to come.
Brooklyn, NY