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.
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:
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.
For those outside of NYC, you can find out where to recycle the Tetra Pak here: http://www.recyclecartons.com.
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.
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!
Gorilla Warfare is Back!
It’s back for another annual attack — the Sixpoint coffee porter, made with our coffee. Gorilla Warfare can be found on draft in bars and restaurants all over right now.
This beer was introduced in 2007, and it’s made a few rounds in the falls and winters since. Like its namesake beast, it has a rather fierce, robust coffee flavor and deep color that’s topped with a creamy foam, not unlike that of a cappuccino. It’s become a seasonal favorite among fans as well as the Sixpoint staff, since it smells like a coffee house for a day when it’s brewed.
So it was time to resurrect the beast. This new batch of Gorilla Warfare brewed in Red Hook is made with Fairview Estate, Kenya
The resulting beer has a mellow, wake-up-and-smell-the-coffee aroma and bold flavor that’s surprisingly less sweet for a porter. ABV of 7%. Get a pint before this batch is all spent for the season!
Brewer’s notes on the Gorilla Warfare:
Baltic Porter with Gorilla Coffee
7.2% ABV, 28 IBU
Color- Nearly black with an almond colored head.
Aroma- Intense coffee with malty sweetness underneath. Roasted malts blend with roasted coffee perfectly
Flavor- Coffee permeates through layers of dark, dark chocolate and black bread, giving way to a rich toffee sweetness with more coffee to finish.
Canadian pale malt
German Munich and crystal malts
English crystal and roasted malts
Belgian special b malt
American Horizon, Northern Brewer, and Warrior hops
Gorilla Coffee roasted Fairview Estate from Kenya
Where can you find it? Try Beer Menus to see who’s got it flowing.
Lola. We miss you already. You were a most loyal customer from your first days. We grew up together. We enjoyed lattes, muffin crumbs, snowy benches and chill afternoons together. Here’s a tribute to you and all your wonderfulness.
A letter from Lola’s family:
On Tuesday night, we said a final goodbye to our big beautiful Lola. We miss her terribly.
For eight years, her enormous benign presence drew friends and admirers, literally stopped traffic and, for us, came to define a beloved block, a neighborhood and an era in our lives. Though Jewish tradition calls for prompt mourning, we’ve decided – in tribute to her lumbering pace – to sit Shiva on Sunday, September 18, 3-6 PM (the time of day she typically awoke for a latte at Gorilla Coffee). Below, a brief written tribute. Click here for a short LOLA SLIDESHOW
In the annals of dog-hood, Lola was supremely relaxed. She rarely barked, or even ran. What she did best of all was sit. And she always opted for the middle of anywhere. She sat at the bank, on the sidewalk, in the park, in any doorway, in the street, with total disregard for traffic. At 130 lbs, she was uniquely unmovable. She ignored steak, batted away physical coercion. Around the neighborhood, she came to be known as the dog that refused to move.
Some say Newfies are the “hippies” of the dog world. Lola had perfected an Abbie-Hoffman style of civil disobedience. Faced with any duress, she’d shift from sit to slouch, to lying down, to deep collapse and finally, coma. Passersby would ask, “Is she okay? Can I help?” For years, our answer was: “She’s fine, thanks. She does this all the time.”
For eight years, we worked on the word “Come.” We told her, “Walking is the new sitting,” or, “Let’s pretend you’re alive.” Only the prospect of abandonment made a dent. We would say a ritual “bye-bye,” then walk away, and disappear conspicuously. She’d rise and follow — ten to fifteen minutes later (as we watched and waited from around a corner). The serene and seemingly abandoned Newfoundland became a fixture on Park Slope’s streets.
Most often, you could find her slumbering at her lifeguard post on the stoop at 45 Park Place, keeping a half-opened eye on the street. She was, after all, a working dog, slated for water rescue. Only deep into her tenure did we realize that we did all the work.
Then in late July, after two difficult knee surgeries, came the diagnosis of bone cancer.
The vet told us we’d need to put her down once her lifestyle changed, once she’d stopped running, leaping, playing football. We explained, she’d actually been asleep for the last three years. It was hard to tell the difference between Lola sick and Lola well. But soon enough, she couldn’t walk, even if she’d wanted to. We carried her in and out over the last several months – most extraordinarily up and down the steps of a three-story walk-up apartment. It was graciously loaned by a friend after we’d moved out of our old house, but were awaiting a move-in to our new house under construction.
All the residents of that no-dog apartment building a few doors up from our old house granted Lola a waiver because, well, she was Lola. On her last weekend, we took her upstate and watched, breath held, as she hobbled to a nearby pond and stood in the water, weightless for a moment and almost home, it seemed.
We hope you’ll join us in her favorite activity, sitting! Again, Shiva will be Sunday, September 18, 3-6, on our new stoop at 623 11th St. (between 8th and Prospect Park West) for coffee, dog biscuits and a remembrance. An e-mail reminder will follow.
Lola’s Lucky People (Ken, Katherine, Amelia and Isobel)”
Which Coffee Varietal Will Carol Choose at El Injerto, Guatemala
Thank you, Arturo, for showing us around your beautiful farm. Your really isolate varietal in a comprehensive way: from your nursery, to the lots, to the cupping table. Really impressive!
Here’s a funny picture I took of Carol at the fermentation tanks. The signs are used at each to keep track of what is e in each tank at a particular time.