Gimme! Coffee News

Photos - Introducing: Gimme Coffee training, NYC style!

2009-11-06T00:51:41Z

That's right folks! After a few month hiatus, NYC Gimme! Coffee locations are excited to welcome back our barista training program!

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Sneak Peek: Gift Boxes

2009-11-05T20:38:14Z

Look at this hot little number.

Soon, we'll be offering three carefully selected gift boxes in stores and online - including free shipping in November and December.

Organics box will feature Ethiopia Amaro Gayo, Costa Rica and Guatemala
Blends box will include Leftist, Mocha Java and Piccolo Mondo
Select box will contain Panama, Kenya and CoE Honduras

Fire engine red, sturdy, reusable and filled with at least one of your favorite Gimme coffees.

Make it a complete purchase with the Hario Skerton Ceramic Burr Grinder we'll be getting in. More to come on that soon!

Photos - Introducing Green Street!

2009-11-04T02:39:47Z

If you are a regular at either of our downtown Ithaca locations you may have noticed an abundance of new faces recently. They are all baristas in training.

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State St. Renovation: It's Official!

2009-10-30T14:26:57Z

It's true, we're renovated! There are now many tables and chairs available for your seating pleasure. We'll still be tying up a few loose ends and completing some finishing touches, but we're happy to be completely, officially, expanded and open.

Thanks for bearing with us through all of the dust and varying inconveniences. We're proud of the space and think it was worth it, and we hope you think so too. And stay tuned, because we have exciting new brewing methods and community events in the works for this location.

Photos - Something is Brewing at State Street Gimme!

2009-10-29T00:15:12Z

What a normal peaceful day at State St Gimme! Coffee. Everything is in its place, espresso drinks are flowing smoothly, and everyone is calm.

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Feature - Now Composting at All Upstate Locations

2009-10-22T13:48:40Z

We've been composting coffee grounds for years. Now we've expanded our program to include more of our waste at all our upstate locations, including our cafes, headquarters, and roastery.

Less in the Landfill

Our pilot project at the Cayuga Street cafe diverted almost 90% of trash to compost. Now, all our upstate locations are composting most of their waste. A local company, Cayuga Compost, turns that waste into fertile soil, which gets used by local farmers, landscapers, and wineries. Isn't the circle of life great?

How Do I Help?

When you throw away your stuff, please sort it into the labeled containers. Most of what you throw away at our cafes can be composted, including:

to-go cups

cold cups and lids

food scraps

straws and wrappers

paper towels

napkins

sugar packets

wax bags

Any other waste can go into either the trash or the recycling bins. If you have any questions, just ask a barista. Thanks for your help!

We've been composting coffee grounds for years. Now we've expanded our program to include more of our waste at all our upstate locations, including our cafes, headquarters, and roastery.

Less in the Landfill

How Do I Help?

When you throw away your stuff, please sort it into the labeled containers. Most of what you throw away at our cafes can be composted, including:

to-go cups

cold cups and lids

food scraps

straws and wrappers

paper towels

napkins

sugar packets

wax bags

Any other waste can go into either the trash or the recycling bins. If you have any questions, just ask a barista. Thanks for your help!

Photos

Where Does our Compost Go?

Other Pages

Frosty the Spro Man

2009-10-21T01:18:48Z

Winter came to Ithaca just in time for Take Your Snowman to Work Day.

The guys on shift at State St Gimme! put Frosty right to work.

"Anyone order a (cold &) wet cappuccino?"

Delicious! Sorry you didn't make it until spring Frosty!

State St. Renovation: 26 Weeks and Counting

2009-10-19T11:15:50Z

See the leaves and the outdoor seating in the photo above? By this time next week it's possible (likely even?) that those leaves will be gone, and the place where your summer leisure time took place might be dusted in snow. Time flies.

We've worked our way through a couple of seasons since this renovation began, and cafe operations have been back on track from a "permanent" bar for a month now. So what's left?

As you can see, and maybe you already knew because you follow us here as well, the floor and some other details have been completed since last post. Before you know it you'll be comfortably pursuing a little leisure time via expanded seating inside at State St.

Reflections on the Expo Especiales

2009-10-16T20:31:26Z

This past September I joined a group of roasters and green coffee buyers from the United States and attended the 2nd annual Expo Especiales, a national conference funded by the Federación Nacional de Cafeteros de Colombia (FNC). It's taken me some time to reflect on the conference, a venue that through discussing the current trends in production and consumption in one of the world's leading coffee exporting countries, essentially sets the stage for determining coffee futures globally. Here are some of my thoughts... This year's conference focus was Quality. The FNC regards quality as "[resembling] the relationship and commitment of those who play part in the coffee trading chain, to preserve the unique conditions of the bean from the moment it is picked to the time when it is shipped across the globe." Indeed, every presentation from the FNC's Commercial Director, to the US Ambassador to Colombia, to the Coffee Quality Institute (CQI) focused on the fundamentals of producing, supporting and marketing quality coffee. Needless to say, this conference was for los productores de café.

There was a showroom, of course, with vendors exhibiting any and all tools that, without which, the overall quality of a given lot could suffer. There were FNC supported cooperatives representing almost every department in Colombia, although given that Colombia has a vast coffee growing region and that the exposition was held in Tolima, I met more producers from Cauca, Huila and Tolima than from other departments. The draw to the expo, however, was less about the exhibitors, more about how Colombian coffees fit the niche of Specialty Coffee.

And just how do Colombian coffees fit that niche? Well, that depends on your definition of what exactly Specialty Coffee is. Perhaps the most troubling aspect of the conference was this: What had prevented a concrete understanding of just why and how a producer should invest in quality was that the concept of Specialty Coffee itself is too ambiguous.

The Federación delivered to the audience that Specialty Coffee is whatever the consumer defines it to be, given that it is the consumer's decision to acquiesce to premiums, thus driving the market. CQI offered that Specialty Coffee seeks to have a common language of unique characteristics, sweetness and flawlessness. Speaking on the broad range of world markets and consumption patterns, panelists from Italy's Illy Caffé, Japan's Mitsubishi International Corporation, and the United States' Intelligentsia Coffee and Tea gave testimonials with little in common but this: each company has a willingness to invest in their own idea of quality.

A specialty coffee is one that is perceived and valued by consumers, one that is of a character that people are willing to pay for, one that has potential. If consumers perceive extra value, they will be willing to pay an extra price, but there is no guarantee a quality coffee will align itself with either a given price point or a sophisticated buyer. If the common themes that the US Specialty Coffee sector are interested in involve traceability, consistency, cleanliness, and uniqueness (and don't we pay for it!), how do we communicate those needs and the need for continued investment of time and innovation on the producer level when Specialty Coffee can also be defined as simply as 'high volume, low defect, and economical'? As a producer, which would you rather invest in?

The Federción explains that at its most basic interpretation, Specialty Coffee represents a sort of 'win-win' situation for both producers and consumers, since the commodity consumption of coffee has not dropped and doesn't seem likely to. Producers work to better their coffee quality, consumers at any level enjoy better coffee. But what happens when the win-win situation effects the premiums for baseline commodity type coffees, driving those prices up and thus narrowing the margin between conventional and specialty? As a producer, which would you rather invest in?

In the end, on the macro level, there was no answer for just how best to safeguard a producer's investment in quality. The most sufficient advice given was also the most hopeful: persevere. If producers abandon their investment in quality practices now, then we will all lose years of work. Given sufficient evidence from organizations such as the FNC and pioneering companies such as Sustainable Harvest, we can be sure that Specialty Coffee trends will continue to grow, open up new markets and new possibilities for higher echelons of quality. Perseverance may then be the first step to achieving that.

Gimme a Cuppa...Decaf?

2009-10-14T02:40:40Z

If you've stopped by any Gimme! Coffee location you may recognize the big Bunn brewers pictured above. If you're a regular you may have tried to order a cup of decaf at some time. It's ok, we all drink it; sometimes you need that cup of love, hold the buz. I hope you weren't too shocked to learn that "we don't brew decaf." These bad boys above are good at what they do; brewing a lot of coffee, fast, and doing it relatively well. It's a fine system for brewing a lot of coffee if you are able to sell the coffee when it's hot and fresh. It may not surprise you to learn that here at gimme we serve significantly less cups of decaf coffee than caffeinated. So, rather then brewing a big pot of decaf in the morning and letting it sit until it is sold, we take a slightly different approach.

We only serve decaf espresso based drinks! This way your decaf is made with fresh ground coffee, brewed right when you order it by one of our lovely baristas, and served piping hot. This week in the upstate lab all the baristas have been polishing up their decaf shot skills. We've got it down! We're pulling our decaf shots with a slower extraction rate than our normal Leftist flow, getting low volume shots ending in the 30-40 second range. The decaf we pull is a Colombian blend, and we are able to coax out some buttery sweet notes, resulting in a fairly balanced shot. Now that it's getting colder a small decaf americano is a perfect pick-me-up to get through these long evenings.

Fresh from the Roaster: October

2009-10-09T17:00:38Z

From time to time some very unique and beautiful coffees slip through the cracks of a competition as large as Cup of Excellence (CoE) because of variance in roast degree or other such factors. Finca Trinidad is one such coffee that did not make the final jury selection for the Guatemalan CoE auction this past July. The first axiom of sensory analysis (taste, smell, etc.) is that it is subjective and highly influenced by environmental conditions. Even as trained and calibrated coffee tasters, there is no certainty that compelling coffees will not be glanced over and forgotten. Luckily, we were able to restore Finca Trinidad from anonymity and, hopefully, create a legacy.
Finca Trinidad (which means Trinity) is a beautiful 10 bag Guatemalan microlot that comes to us via a unique opportunity from specialty coffee importer and coffee producer Edwin Martinez. Over 70,000 coffee producers in Guatemala submitted their coffees to the preliminary selection of CoE. Edwin cupped and then purchased 14 lots that just missed the cut for the final international jury selection, explaining, "some of these coffees are extremely distinctive and break the mold for typical characteristics of their region and others are a solid and exceptional representation of something very characteristic and exemplary of its region." I was lucky enough to cup them all, and snag what I believe to be the best of group.

Finca Trinidad itself is located in San José Pinula, a city in the mountains just outside of Guatemala City. Grown at an altitude of 6000 feet, this coffee is considered a strictly hard bean (SHB), meaning that the coffee cherry took its time to develop, lending a compact, elegant, soft mouthfeel and a very refreshing guava-like sweet acidity.

A relationship starts with interest and willingness to invest, and could take years to become stable and symbiotic. I hope that you find this coffee as compelling as we do.

Falling In Love With Fall

2009-10-07T00:15:25Z

At key moments I've encountered specific coffees that have lined up perfectly with what was happening in my life. Call it fate, call it synchronicity of the universe, call it me liking my job a little too much. I've had coffees comfort me during break ups, inspire me to take a chance to better my self, help me see a city in a whole new way and pull me out of the winter doldrums. The Honduras Linda Vista is one of these coffees.

This is a coffee that reaches me at exactly the right moment and that I will remember for years to come. This is soon to be my second winter in upstate New York, and to be honest, the second real winter of my life. Coming from the west coast, winter to me is short gray days. I'd never before experienced cold that kept me house bound. I'd only once seen water other than the cubed variety freeze. I'd never been so without green for so long. I've been judging and dreading this fast approaching fall because of the inevitable winter that follows. Until I got to know this Honduran coffee.
The almost overpowering scent of sweet baking spices lured me in, next I was greeted with woodsy strength and then clean crisp brightness. The first sip is reminiscent of biting into peach cobbler; warming, sweet, buttery and rich. The taste lingers and turns floral; a last breath of summer.

So go ahead; grab a sweater, some homemade apple sauce, a mug of this coffee and go sit on the porch. Watch the leaves fall and listen to the geese flying south. Because I have beautiful coffee in my life I'm going to enjoy fall. And ya know what? I'm going to try to enjoy winter.

Thank You and Goodnight, Ithaca Farmers Market

2009-10-02T18:09:34Z

Dear Friends,

Gimme! Coffee will be shutting down our Ithaca Farmers Market operations on October 11, 2009. We won't be back in 2010.

The Market charter requires the owner of each business to be present for 25% of market hours. Unfortunately, I am not able to attend at that level, given my other responsibilities with Gimme. In the past, enforcement of the rule was more lax. The Board of Directors recently determined that strict enforcement of the rule is in the best interest of the Market. So, Gimme! Coffee will no longer be at the Market.

It has been an absolute pleasure to be part of this community nexus all these years. I wish we could stay, but I understand the importance of enforcing charter rules evenly. I have confidence in the Ithaca Farmer's Market Board, and that it's governance will preserve and protect this important local treasure for years to come.

We very much look forward to serving you at our Ithaca and Trumansburg locations.

All the Best,

Kevin

Photos - Team Gimme Bikes Again!

2009-10-01T18:59:16Z

At 6am on a rainy Saturday morning, the 18 members of Team Gimme (along with their motorcycle safety gang and their canine fan club) were already up and running.

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Upcoming October Events

2009-10-01T18:37:42Z

Upcoming October Events in Ithaca

Farmer's Ball & Live Auction - 5th Annual Farmer's Ball hosted by Full Plate Farm Collective to benefit Healthy Food for All. Bid on a Gimme gift certificate and other local items. October 3, Free, Everyone Welcome, Farmer's Market Pavillion, 6pm potluck.

Chamber of Commerce Annual Auction - Plan on attending one of the biggest and best auctions around - the Great Big Chamber Auction 2009. Our CEO, Kevin, was the auctioneer at this event a few years back. We've donated some goodies to the live auction. October 29, Celebrations, 5:30pm.

Arts For All Marathon - Fundraiser for CSMA's Scholarship program. A "moveable auction" book filled with items to bid on will circulate to Ithaca venues in which artists work and perform. Sept 28 - October 24, culminating in a Gala Finale.

Cornell Cycling "Red Cross" Cyclocross - a mix of mountain biking, road cycling and motocross. We're supplying the pre-race caffeine and some beans to enjoy at home for the top finishers. This event will bring cyclists from all over the Northeast to the Broome-Tioga Sports Center. October 24, 10am.

Gimme Art: Featured Artists For October 2009

2009-10-01T16:37:02Z

Tzlil Hadass
at State Street Gimme! Coffee
506 W. State Street
Ithaca, NY 14850

Shinto Imai
at Lorimer St. Gimme! Coffee
495 Lorimer Street
Brooklyn, NY 11211

Eliza Pickens
at Trumansburg Gimme! Coffee
7 E. Main Street
Trumansburg, NY 14886

Nathan Gabor
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850

Khana Ledone
at Mott St. Gimme! Coffee
228 Mott Street
New York, NY 10012

Shows change monthly, if you want to display your art in a Gimme espresso bar, please contact that location.

Photos - Brewing at Home, Part 5: Pour Over

2009-09-30T02:00:35Z

Hello class, it's been a while since we've done one of these, but I thought it would be nice to get back to giving you helpful hints and guidelines for home brewing. Today I will be presenting Pour Over style coffee made on a Bee House dripper, and using a paper filter.

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State Street Renovation: We're Practically In Business

2009-09-23T22:09:37Z

Now vacant, this is the side that belonged to the MVA that once was. Just days ago you might have walked through this door and ordered your favorite drink, but now everything has changed.

We've moved on to the other side, and it's mighty fine if I don't say so myself. Your old MVU hot spot will soon boast a new floor, luxurious vinyl seating, and plenty of space to sit and enjoy a good cup of coffee with friends or read a book alone (or with someone if you're in to that sort of thing).

Since re-opening the original cafe side everything is going smashingly. We'll be moving a few things around and fine tuning our work flow over the next few weeks so don't get freaked out if the menu seems to be crawling slowly in one direction or another. You know, these things take time.

Upcoming Events

2009-09-22T15:50:54Z

Upcoming bicycle events we're supporting this week.

Ithaca
Cascadilla Hill Climb.This is a just-for-the-fun-of-it race up one of the steepest hills in Ithaca organized by the Finger Lakes Cycling Club. There'll be Gimme Coffee at the bottom of the hill to help the racers up! Saturday, September 26, 9am sign up, $5. 10am race.

New York City
Bicycle Habitat weekly giveaway item - Gimme cycling hat, 1 pound of coffee and 1 gift certificate! Enter to win at Bicycle Habitat, two blocks west of Gimme Mott St at 244 Lafayette. Keep your stub for an extra chance to win prizes at the Bike Bash, October 8.

Upcoming Events: Ithaca and New York City

2009-09-17T16:30:03Z

We support many fund raising events throughout the year and I'd like to begin highlighting them here. Here are some happening this weekend:

Ithaca

Coffee Tasting Expo at the Cornell Lab of Ornithology. Taste different organic coffees with Smithsonian Bird Friendly certification, such as our Guatemala Asobagri. Learn about the migratory birds that depend on shade-grown coffee farms for their survival. Free. Sunday, September 20, from 11am-3pm.

Cornell Lab of Ornithology Lecture: The Science Behind Bird-Friendly Coffee, by Dr Greenberg, Director, Smithsonian Migratory Bird Center. Free. Monday, September 21, from 7:30pm-8:45pm.

New York City

The Mia Abides: Fundraiser for the Ocular Melanoma Foundation at the Living Room. An Evening of joyful music in celebration of Mia Jarlov, featuring Adam Levy & the Mint Imperials. $10. Sunday, September 20, doors at 7pm.

Photos - The Secret to Great Espresso

2009-09-15T20:12:16Z

The secret to great espresso, in fact the secret to all great coffee, is that there is no secret. No magic formula. No easy answer. The secret to great coffee is in the details and in the hard work applied by everyone involved in every part of the process. As Baristas we know that we are the last step in a long line of people working to bring high quality coffee to consumers.

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Photos - State Street Renovation: Synesso on Bar

2009-09-11T23:46:41Z

For months now this Synesso has been installed in the lab at the back of State Street Gimme, getting moderate use from the trainers and sitting idle most of the time.

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Fresh from the Roaster

2009-09-11T14:47:39Z

September's secret password is Amaro Gayo. However, we will also accept: "WOW! It's like blueberry donuts" and "Yum Yum Yum".
We had only released this coffee a month ago, and yet it has gained considerable fanfare among baristas and home brewers alike. When Devorah, our upstate Training Specialist, extracted the Amaro Gayo as espresso she reported that it was, "thick and super sweet, almost too sweet! The lab smells like we're cooking cobbler! Brown sugar and browning fruit!"
All this from a regular cup of coffee, you say? You've got to drink it to believe it.

It's a good thing that in our cafés for the next two months we will be featuring the Ethiopia Amaro Gayo so that you can melt your preoccupations away for a good 10 minutes and just revel in the abundance of this coffee. Also rotating in the featured cycle are the new arrivals of Costa Rica Las Lajas and Kenya Gatomboya (more to come on those two coffees later this month in our blog).

Honduras Linda Vista

Our Honduras Linda Vista Cup of Excellence winner is ready for the Probat! This coffee survived political and environmental instability to make its way to the final international jury selection of the 2009 Honduras Cup of Excellence program and into the Krum's Corners roastery. I don't know if you've been keeping up with the news or remember the 7.1 earthquake that hit off of the Atlantic coasts of Honduras and Guatemala in May, but believe it when I say factors like this don't always lead to the arrival of a small vacuum sealed, high quality coffee lot.

Over 300 farmers chose to participate and submit samples to this year's Cup of Excellence auction. What we love most about this coffee is its solid structure, honey sweetness and floral finish. The lavender vapors in the finish are really something special.

Changes to the Roast Roster

- We've finished our Las Mingas Nariño lot, but still have our Las Mingas Organic lot from Cauca.
- We are welcoming the Honduras Linda Vista to our offering sheet.

Gimme From Yonkers, With Love

2009-09-10T23:25:37Z

Ben Hider, photographer and friend of Gimme, spotted a few remnants of other Gimme fans on the streets of Yonkers, NY.

Looks like we might have a public admirer or two extending outside the five boroughs. Thanks for sharing pics Ben!

Gimme Art: Featured Artists For September 2009

2009-09-09T13:31:24Z

Katelyn Inman
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850

Dan Bonez and Nick James
at Lorimer St. Gimme! Coffee
495 Lorimer Street
Brooklyn, NY 11211

Mary Ahouse
at Trumansburg Gimme! Coffee
7 E. Main Street
Trumansburg, NY 14886

Marina Inoue
at Mott St. Gimme! Coffee
228 Mott Street
New York, NY 10012

Shows change monthly, if you want to display your art in a Gimme espresso bar, please contact that location.

The Paper Problem

2009-09-08T20:31:57Z

I'm an old-fashoned type of girl: I read a lot of books, prefer letters to email, and I will not vote electronically. I like paper. I like its tangible, touchable nature and the history that paper provides. However, there is one place that I cannot stand to find paper; in my coffee.

To be clear, I have had very good cups of drip coffee and excellent cups brewed on a Chemex. I just know I can be distracted from the best beans by the lingering aftertaste of paper. So, when I'm at home I either grab my trusted french press or make a pour-over cup using a gold cone. This way I can make one cup at a time, perfect for a sleepy Sunday. I keep the extraction time slow by pouring the water in very gradually. Coffee has many water soluble compounds and I want the water to have enough time to pull out the good ones. Rushing a cup of coffee rarely leads to a great cup.

A gold cone filter is more like a very fine sieve than a true filter, it filters out the actual coffee grounds but not any of the oil. The oils and sweet aromatics win me over to metal filters. I grind my coffee for pour-over with a gold cone a little bit coarser than for a paper filter. Very small particles will still make it through the fine mesh of the filter and settle on the bottom of the cup. This last sip of sludge is why some people prefer a cloth or paper filter for their home brewing, I use immense self control and leave that last sip in the cup. What a delicious cup! I say, save the paper for more important things...

Photos - Meet Your Barista: Adah Bennion

2009-09-04T18:32:12Z

A Japanese speaking, Utah native, you can find Adah starring in barista cameos at both of our New York City locations.

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Our Composting Program Expands

2009-09-04T15:53:57Z

As you may recall, we've been working for months to increase our recycling efforts as part of our participation in the Tompkins County ReBusiness Partner Program.

Next week, in all upstate stores, we'll begin expanding our composting program by leaps and bounds! Stores will begin to collect and compost nearly all materials we use. This will mean way less trash and, literally, tons more compost.

In fact, our Cayuga Street store began a little pilot project a few months back and they have decreased their trash to 1 bag per week - that is about a 90% reduction in waste! They went from a full to overflowing dumpster to one little bag, above. Cayuga Compost turns our diverted waste into fertile soil, which gets used by local farmers, landscapers, and wineries.

Please, when you patronize our stores, be conscious of our efforts and sort your waste into our compost bins. Thanks for your helping us do our part. You'll feel good about it, I promise.

Photos - Macchiato Madness

2009-09-02T14:34:30Z

This past week in the upstate training lab we made macchiatos, more macchiatos and then we made more macchiatos!

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State Street Renovation: Weeks 18 & 19

2009-08-28T20:58:28Z

I know, I know! Where have I been? Well, you see we've been busy in the lab and busy training, and busy drinking cup after cup of these delicious new coffees.

But we have found a few spare moments to get the sinks and drinking fountain plumbed in, and to move the few remaining pieces of equipment in.

More exciting news by Friday. I promise.

Wham! Pow! Zing! Kenya Shots!

2009-08-25T14:09:01Z

This week in the lab we are deconstructing our leftist blend by pulling single origin shots of its components. The spectrum of flavors in the coffees pulled by themselves as shots was amazing. Boy did we find some gems! The Kenya Gatomboya was by far the favorite! If you are looking for a mellow, rich espresso to build milk drinks, than shots of Kenya are probably not for you..... If you are looking for an exciting burst of flavor that challenges what you think coffee tastes like, then pick up a bag and give this a try. These shots were a party in our mouths! Juicy! Sweeter than Sweet! Bright fruit notes of pineapple, orange and the crispness of an apple! The body was thin compared to the leftist blend. That didn't matter, the zing of the top of the mouth taste made us forget all about body. These shots were like candy...

Our favorite shots were pulled with a 19 gram dose, 5 second preinfusion time, and 20 second total shot run time. Water temp was 198.5 degrees. The shots we tried that were updosed or that ran slower because of a finer grind ventured into the dreaded vegetal territory. The apple crispness was perceived more as celery soup! So, run them light and fast, and be prepared for juicy clean shots. Party on!

Photos - Photos from Colombia and the Las Mingas Award Ceremony

2009-08-18T20:48:45Z

In September of 2008, I traveled to Colombia in order to congratulate the coffee growers involved in the Las Mingas program.

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Official Coffee Sponsor of STAP AIDS Ride

2009-08-17T15:03:54Z

We are proud to be the official coffee sponsor of the 11th Annual Southern Tier AIDS Program Ride for Life on September 12 in Ithaca, NY!

The Ride for Life is a 50, 85, or 100-mile bicycle ride around Cayuga Lake. Last year, the Ride raised over $250,000 to benefit AIDS services and education through the Southern Tier AIDS Program.

Congratulations to all the riders, staff and volunteers who make this event such a great success each year!

State Street Renovation: Week 17

2009-08-16T23:04:48Z

State St. Gimme! Coffee is looking n-i-c-e.
Lights, plumbing, refrigeration, and check out the sweet standing bar!

The marquee has been installed, the bathroom is finished, and the back-splashes have been tiled. Sinks and machines are about ready for installation!!!

Thanks for checking in on renovation progress. Soon business will resume on the other side of the wall!

Lansing Store Closing. Long Live Lansing!

2009-08-15T14:09:39Z

In 2007 Gimme Coffee signed a lease at 2075 E Shore Drive. We renovated the space, trained a team of friendly and stellar baristas, hung a sign, and opened a Gimme espresso bar in Lansing, NY.

Today, August 15th, 2009 will be the last day of Gimme service at 2075 E. Shore Drive. So stop by for a good bye Gimme Lansing espresso and to say thanks to the great, hardworking Lansing staff. Don't fret! You can still visit your favorite Lansing barista at one of our other upstate locations.

We will miss our loyal Lansing customers, but some things just aren't meant to be. Happy that all Gimme locations are going strong, we hope to continue sustainable growth in Ithaca and NYC. Thank you James, Katie, Josh, Ant, and Paige for your fantastic excellence on the bar in Lansing, NY. Long live Lansing!

A Full Table of East African Coffees

2009-08-12T15:30:43Z

In celebration and in anticipation of our new Kenyan and Ethiopian coffees a few of us here at Gimme got together and cupped coffee, just African coffees!

The intense sweetness and bright acidity of east African coffees makes them hard to put on the cupping table next to coffees from other locations, anything else tastes boring next to these babies! So we gathered four naturally processed Ethiopian coffees from various roasters, including Gimme's own Ethiopia Amaro Gayo. We also had two washed Kenyan coffees one of which was Gimme's new Kenya Gatomboya.

It was like drinking fruit juice the whole way around the table! It was a great chance to taste the more subtle differences between coffees from the same country, some were even from the same region!

Those are round plump Kenyan beans in the top row, much smaller more uneven Ethiopians in the bottom.

The Ethiopians were overwhelmingly sweet and fruity, each one tasting better than the last. Any one of them would have stood out by itself, putting them together gave us a chance to compare acidity and argue over whether the fruity taste was more raspberry jam or blackberry pie.

Both of the Kenyan coffees were super bright and subtly sweet. Reminiscent of sweet iced tea with lemon, or perfectly ripe red grapefruit.

These coffees were all very bright and delicious. We are excited to be offering two of them on our shelves. All in all it was a fun day spent in the lab drinking coffee!

August's Fresh from the Roaster Releases

2009-08-11T11:55:05Z

Two East African coffees, and two Centrals. We've been working since February to bring in these coffees, which means the producers have been working for many months prior to that. The process can be cumbersome, but the effort can yield unimagined results. This month's arrivals are proof that coffee is personal, coffee is political, and best of all, coffee tastes darn good. Ethiopia Amaro Gayo
Asnakech Thomas is the only female coffee miller and exporter in the whole of Ethiopia. She also owns 250 hectares of land in the Amaro region, some of which is already producing and some of which is being developed for future cultivation. In a new era where tens of thousands of Ethiopian coffee producers must now submit their coffee to the newly formed Ethiopia Commodity Exchange (ECX), Asnakech Thomas might very well be the most inspiring figure in her community. Her strategic vertical management of producing, milling and exporting has given her license to export her own coffee at will, controlling the process, and thus keeping her coffee separate from lower quality lots. It also give her the license to claim the price that her special coffee deserves, 25% over Fair Trade. To learn more about the effects of the ECX on specialty coffee, visit who I believe are the foremost experts on the issue, Ninety Plus Coffee.

The flavor profile is reminiscent of raspberries and tamarind with a semi-sweet cocoa and honey finish. The acidity is mellowed by its syrupy body. Delicious.

Costa Rica Las Lajas
This coffee comes from a well know coffee producer and miller in Costa Rica's Valle Central region. Francisca Cubillo Salas and her family have produced coffee for 3 generations, and yet she is of the first generation to use organic farming practices. Over the past few years, Francisca has produced top placing lots in the Cup of Excellence program. This year her coffee was the only organic coffee to place in the final selections.

Las Lajas is the name of her finca and mill. The name is derived from the precious stones found in the region. We pay 18% over Fair Trade price for this coffee

This coffee has almonds and buttercream in the aroma, and a very mild yet crisp acidity. The best characteristic about the Las Lajas is the rich, smooth and consistent body. A very reliable coffee.

Kenya Gatomboya
The Gatomboya cooperative found gold and sold it to us as coffee. This is a beautiful example of a Kenyan coffee: bright balanced acidity, tropical fruit character, slick body... I get excited whenever we throw it on the table to taste.

In the past we have gone through the Kenyan auctions, which has a peak season around the beginning of March. This year however, because the cooperative's reserve price was not met at the auction, we were able to negotiate a fair price directly from Thika Coffee Mill. Thika is a well known privately owned mill that has a reputation for upholding fair prices and excellent quality, which is why we pay 20% over Fair Trade price for this coffee.

Panama Hartmann Honey
We offered this coffee for a brief few months this past winter and spring, thinking the size of the lot that we purchased would last us through the fall. Shame on us. Well, the new crop offering from the Hartmann's is now available. Unfortunately, it is also in short supply due to a devastating hurricane during the growing season last year. While the Hartmann family was anticipating over 250 bags of coffee this year, they ended up approving enough coffee to produce only 110 bags. Of that, we have a small 50 bag lot, so catch it in the next few months while it lasts.

You can learn more about Finca Hartmann on the profile page, or read our blog about my stay on their beautiful farm (watch video, too)!

State Street Renovation: Weeks 15 & 16

2009-08-06T16:01:37Z

Well, you'd hardly recognize the place. Not really, but things are beginning to shape up and do look a lot different.

Since the last post we've acquired a new floor, ceiling lights, and brought all of the bar parts home.

Next week this bar may be plumbed in and espresso machine ready. Just may be.

Cool Bike, Why is it in the Window at Cayuga?

2009-08-04T13:45:51Z

I am glad you noticed it! The cute red folder in the front window of Cayuga street is the grand prize of a fund-raising raffle for Team Gimme, now in our sixth year of biking the AIDS Ride For Life. All the proceeds will benefit the Southern Tier AIDS Program, which is the primary provider of HIV/AIDS services in the region. A big hand goes out to Phoebe Aceto for the generous donation of the bike to the cause. I gave it a complete rebuild from the frame up over the winter.

Raffle tickets can only be purchased at Cayuga Street Gimme. Tell everyone you know to buy a handful! But, you don't have to participate in the raffle to make a donation. Please visit Team Gimme at www.firstgiving.com to make a donation online.

The Ride for Life is a big event in this area, with many participants campaigning for donations. If no one has lobbied you yet, please consider making a donation to Team Gimme. All of us -- and all the folks served by the Southern Tier AIDS Program -- thank you!

Gimme Art: Featured Artists For August 2009

2009-08-03T15:07:31Z

Tonky
at Lorimer St. Gimme! Coffee
495 Lorimer Street
Brooklyn, NY 11211

Josh Sperling
at Trumansburg Gimme! Coffee
7 E. Main Street
Trumansburg, NY 14886

Kaya Keys
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850

Steven Stull
at Lansing Gimme! Coffee
2075 E. Shore Drive
Lansing, NY 14882

Becca Mapes
at Mott St. Gimme! Coffee
228 Mott Street
New York, NY 10012

Former Gimme Employees and Current Tattoo Artist Open "The Shop" in Ithaca

2009-07-26T02:11:52Z

There have been many shops in Phoebe Aceto's life: there were the Gimme Coffee shops (in Trumansburg and on Cayuga Street) where she worked for 5 years as a barista and a trainer. There's also the tattoo shop, Model Citizen, where she can be found "bringing the pain" while apprenticing with owner, James Spiers. Then there's her mom's kitchen shop for her catering business, in downtown Trumansburg, where Phoebe grew up; there's also her dad's instrument shop. In any event, the question, "Where's Phoebe?" can often be answered in two simple words: "The Shop." Now open at 312 East Seneca Street, just up from the Commons, this new coffee shop venture certainly is aptly named.

The Shop is Ithaca's newest coffee shop, and it may very well be the only shop in Ithaca open until 11pm nightly. It's big, bright and spacious, with impressive handmade tables and counters (made by Pheobe's brother Teo). Don't forget to look up when you go - the tiles are hand stenciled gold paint, giving it the appearance of an old-style tin ceiling.

Phoebe Aceto and Jon Beans Proton are at the helm, and are dedicated to providing a comfortable, casual space for everyone in the Ithaca community, as well as serving as many locally produced goods as possible. They're brewing Piccolo Mondo (beautiful chocolate and citrus, says Phoebe) on their antique Faema three-group machine (pictured above and below), and other Gimme offerings are brewed both pour-over style and French Press. They also have great tea from CognoscenTea and treats from Edgewood Bakery.

You may remember Jon Proton holding it down as a Gimme barista at the Ithaca Farmer's Market for the 2006 and 2007 seasons; he also worked at the Gimme cafe on State Street. While Phoebe's pretty much a townie, Jon moved to Ithaca from California in 1996 to attend Cornell. He studied Physics and Mechanical Engineering, and began working at the Astronomy department on what he describes as "spacecraft things" (the Mars Rover!).

Phoebe and Jon recognize that the younger crowd is in need of a good place to hang out that doesn't serve alcohol. They offer live music almost nightly, and all shows are all ages.

There's Phoebe in the photo above. Here you can see her other passion: tattoos, of course. Model Citizen has been residing at 312 East Seneca for over a year, and Phoebe has been apprenticing to tattoo with owner James Spiers for the past three years. It's a long learning process: at first it was just drawing, studying, drawing and cleaning. It's only been in this past year that Phoebe has been doing steady work and feeling really comfortable with tattooing.

According to Phoebe, learning to tattoo is similar to learning the steps involved in making good espresso: it is incredibly awkward for your hands to learn the motions at first, but then the muscle memory finally kicks in and it becomes second nature. There is always more to learn, which is incredibly satisfying. You also have to pay a lot of attention to everything you are doing, and treat everyone with complete care. Sounds a lot like being a barista to me.

Phoebe gave Jon his first tattoo over a year and a half ago - it's a jellyfish, similar to the ones on some of the plant pots you'll see around the shop. My first tattoo from Phoebe was just two days ago. It's a page from a botany book: coffea arabica.

Photo credit to the brilliant Kate Torrey. Thanks to Phoebe. Thanks to Jon. I'm proud of them both and am proud to call them friends. And a big thanks to Gimme, as I sign off my last blog post. I'll leave you with art that made Phoebe famous at the Cayuga Street Gimme! coffee, now being served up daily (and nightly!) at The Shop:

Photos - MANE Barista Jam 2009

2009-07-24T20:13:40Z

Barista jams are the equivalent to business conferences, a place where baristas gather to exchange new techniques, make networking connections, see old friends, and hone their skills under pressure behind the bar. Back in June we were excited to attend the Mid-Atlantic / North-East Jam, hosted by Troy Reynard of The Cosmic Cup.

View the full gallery

State Street Renovation: Week 14

2009-07-24T14:45:40Z

Welcome to a later-in-the-week-than-usual State Street Gimme Coffee regular renovation update. There have been some changes.

Things are much cleaner looking around here than they were last week. You'll notice that the giant hole in the floor is no longer there, and most of the painting has been completed.

We're still patching the floor and tiling should begin by Monday, so if everything is running on schedule I should have some floor shots by the middle of next week. See you then.

Gimme Diner Mugs

2009-07-23T20:52:23Z

We'll be getting these lovelies in about 4-6 weeks. But of course they won't be blank. Picture a red Gimme! Coffee logo on both sides, full of our freshly brewed Las Animas micro-harvest.

For sale and for use in stores. For sale online.

Is That Dimethylxanthine You Eatin' ...?

2009-07-22T12:55:08Z

I meet il Professore at the bar of the Caffe Fiore in the late, starting to heat up, murky Napoli morning. He is speaking of another taste, entirely: "You could make a fairly complicated blend of two of the existing Gimme mantras, the French, and Leftist, equal parts. The shot I am looking for has a certain 'meta-taste', a fantasy of complexes; one I say, that is like first tier bittersweet chocolate, could be Belgian or Italian." We head for the lab of Scuola di Espresso. The Professore hands me the shot, a hefty, maze-like sipper, compounded with astringent-to-bitter, laced with ultrasonic notes of, yup, cacao. Next to it are samples of, of course, chocolate.

"Yes", the Professore turns and continues, "you are tasting 3, 7 dimethylxanthine, along with the chocolate, similar, right, to the other metaxanthines, the alkaloids we describe as caffeines, in this case 'theobromine'. Cacao is of the theobroma genus, very apt word that is from the Greek, 'theo', for generic god of the Greeks, and 'brosi', food. So charmingly restorative is the cup of chocolate, potent creaminess, glossy dark, reminiscent of great leisure and profound taste. Remember we talked of the bitter element of 1, 3, 7 trimethylxanthine, the genuine caffeine of coffee. You could also have your cup of 1, 7 or 1, 3--whatever it is, you can look it up, the other dimethylxanthine, the 'theine' of tea. Coffee, tea, and cacao all contain proportions of the three to more or less degrees. And, recall that generally you can expect a dose of 60 to 150 milligrams in any of them, depending on brew method and type.

"Cacao is so remarkably related to coffee in all ways. Similar horticulture: it flourishes in the new world, always under shade best between 1,300 and 2,300 feet, 20 degrees above and below the Equator, from Cuba in the north to the island of Reunion off the coast of Africa. I am referring to 'The Book of Chocolate' by Nathalie Bailleaux, 1996. Trees of cacao are reared generally on smallholdings of less than 2 acres, buried in the dense forests of magnificent flowering overgrowth, out of Aztec and Mayan cultivation.

"It was spread throughout the central and south Americas by the Spanish in the 16th century and from Brazil to Africa by the Portuguese and to Java by the Dutch. Now Africa is the largest producer but of varietals, like robusta, not grand cru, as is the original 'criollo', the heirloom of cacao, a comparison to bourbon arabica.

"Cacao grows in large pods randomly out of trunks and branches, of roughly 16 kernels, which are cut out, fermented and dried, like coffee, you would say. But further, it is exported to chocolatiers to be roasted, like coffee, light, maybe medium mahogany, or dark bittersweet, like a deep French roast. Taste for yourself," he concludes.

I dive into the samples:

A Callebaut Belgian of 54% cacao fat, a bittersweet couveture, expensive and moistly creamy with chocolate in pristine balance, but loses aftertaste to be overly sweet.

An "ultimo dark" Ecuador organic of intense value at 75% fat, but the taste is somewhat lost in sweetness, lacks real character perhaps and a sweet to sour aftertaste, a bit strange.

A Papua New Guinea 72% dark roast which is sweet to mildly bitter with a dry finish, less creamy but with an ephemeral arid chocolate aftertaste, subtle, pleasing.

Finally, a pinch of pure Gimme cacao powder, Dutch producer, extremely aromatic, a real bite in the mouth, then a beyond chocolate finish and long cacao aftertaste. It would be a knockout with sugar, a dusting of chili powder and a tweak of salt, like an azetca cioccolata.

The Professore is busy closing the lab for the end of summer session as I turn out the door to the piazza for the trip home.

Ciao, il Professore. And ciao to the xanthines of the lab, ciao lab.

Photos - Meet Your Barista: Sheena Heise

2009-07-17T14:50:34Z

Sheena Heise started working at Gimme! Coffee on Mott Street in January.

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July's Fresh from the Roaster Releases

2009-07-15T13:02:26Z

Mid summer marks the arrivals of new crop coffees from Central and South America and Africa. If you don't see your favorite coffees on our offering sheet this month, keep in mind that there are plenty more on their way to the Gimme Roastery - like the Costa Rica Las Lajas organic, Ethiopia Amaro Gayo and Honduras Linda Vista Cup of Excellence lot! But that's getting a head of the game... this month we're releasing two new Colombian coffees, and giving a little extra attention to some old favorites.

Java Blawan
Indonesian coffee is in a class of its own. The Blawan Estate from the country of Java, is a dark roast lover's paradise. This coffee has a complex aroma of dark bakers chocolate and a bit of menthol. One of the characteristics that I love about the Java is that it doesn't let me forget which coffee I am drinking, because of its long, smooth finish.

Guatemala Asobagri
We've been invested in the Asobagri Cooperative's coffee for many years now, and this year's crop might be the best I've tasted yet. This Guatemala teeters between mild and lively, with a great sweet acidity lends to one heck of an iced coffee, or a French Press. The new crop is in house and will be sticking around for about 6 to 8 months.

Colombia Las Animas
For the past two months we have been roasting through a microlot of Colombia San Rafael. We've received rave reviews from those lovers of 'purple fruit' in their coffee. For the next to months we will be roasting another microlot called Colombia Las Animas, which from the same region of Concordia, Colombia. This coffee is different in that it has no considerable dark fruit sugars, but has that complex cranberry sweet, tart and dry thing going on.

Colombia Las Mingas Organic
We've taken your favorite Relationship Coffee and made it organic! Ok, that's not really how it happened, but we have picked up a small lot of beautiful organic Colombian coffee from the Las Mingas program. Most of the coffee that we have purchased through the Las Mingas program comes from the Nariño region, though this coffee comes from the region of Cauca. You can expect the same level of quality as our other lots of Las Mingas, though the organic lot is predominantly floral, with honey and maple syrup flavors. Yum!

State Street Renovation: Week 13

2009-07-14T05:07:03Z

Another week, another string of improvements, changes and installations on State Street. Heat and AC duct work, a giant hole in the concrete for plumbing drains, and more floor leveling are just a few of the things that have happened since last week.

You might notice Paul, our favorite plumber, installing cast iron pipe to the left in the picture above. A little late night jack-hammering and voila! instant underground pluming access.

This week me might just be able to fill the giant hole back in. Flooring, painting, lighting all still to come. See you back here next week, and in the mean time have fun at grassroots.

GreenStar Gets Gimme!

2009-07-13T16:58:38Z

Okay, okay. So GreenStar Cooperative Market here in Ithaca has been carrying Gimme for some time now, both ready-brewed in the deli and for take-home in the bulk section. But just recently they made the decision to carry our one pound retail bags as well! Fabulous news for those who prefer one-stop shopping trips.

To help spread the word, Sales Rep Lance Nichols did a demo during Member Discount day July 10th, French-pressing four of the coffees GreenStar is now carrying.

Keeping within GreenStar guidelines, they are focusing on our certified organic and fair trade coffees, currently Bolivia D'Montaña, Piccolo Mondo espresso blend, Brazil Santa Clara, and Deep Disco blend. As our offerings change throughout the year, so will GreenStar's inventory.

Customers got the chance to sample several coffees side-by-side and ask Lance any questions they had about the coffees or the rumors that we're opening another store this year (it's true!).

Some just stopped by to get a little more of what they already knew they liked. Choosing which coffee to sample was easier for some than others.

Decisions, decisions.

If you are interested in carrying Gimme in your restaurant, cafe or grocery store give us a shout here.

Your New Coffee House

2009-07-08T12:28:33Z

Couldn't you just move right into those bubbles? 3 bedrooms, lots of light, water view, free coffee. A model for the next Biosphere?

Smoooooth.

2009-07-07T12:02:08Z

I like this glassy stream of espresso.

Kevin poured the shot and shot the pour.

State Street Renovation: Week 12

2009-07-06T16:12:22Z

Welcome to the 12th weekly installment of State Street Gimme! Coffee renovation updates! The front portion of demo'd wall is almost finished, and you can almost feel what it will be like when that area is completely open, and everyone is free to roam from side to side.

The plaster work on the old cafe side is about finished and the new electrical lines are in place. We've also been working on getting the floor on both sides stripped and filled, in preparation for a new floor covering.

It's exciting to see things come together. I'm looking forward to posting floor and bar pictures - hopefully soon. Thanks for checking in, see you next week!

Video: Compost THIS!

2009-07-05T19:29:07Z

Kevin shows a compostable corn cup who the boss is.

Music: "Hybrid 1" - guitar (Jeff Katris), remix (Doron ben Avraham)

Photos - Meet Your Barista: Ashley Cake

2009-07-05T18:02:50Z

Ashley Cake has been working for Gimme! Coffee for more than 4 years part time. She first started working the Gimme trailer at Cornell in January 2005.

View the full gallery

Gimme Art: Featured Artists For July 2009

2009-07-02T16:49:20Z

Ed Marion
at Trumansburg Gimme! Coffee
7 E. Main Street
Trumansburg, NY 14886
Prantik Mazumder
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850

Steven Stull
at Lansing Gimme! Coffee
2075 E. Shore Drive
Lansing, NY 14882

Justin Derosa
at Lorimer St. Gimme! Coffee
495 Lorimer Street
Brooklyn, NY 11211

Elisabeth Timpone
at Mott St. Gimme! Coffee
228 Mott Street
New York, NY 10012

Shows change monthly, if you want to display your art in a Gimme espresso bar, please contact that location.

What's Wrong With This Photo?

2009-07-01T20:13:09Z

Notice how something just isn't right? More pints will be in stores soon - just right after I get these fixed.

Pints will be available to order online in August! Just in time to send one to your favorite college-bound relative or friend.

State Street Renovation: Week 11

2009-06-30T01:33:53Z

Let's see, since last week there have been some serious going-ons. Lots of plaster repair on the west side of the space as well as quite a bit of electrical and plumbing demolition.

The floor on the east side has been leveled out some in preparation for a new floor, and a whole lot of inventory and supplies have been moved to their hopefully permanent home.

Thanks for bearing with us as we get comfortable with our new digs, and thanks for all of your great comments and feedback. See you on State Street.

Video: Latte Art Throwdown

2009-06-28T17:00:58Z

Baristas from every Gimme espresso bar gathered at our State Street location for a design duel. I snapped 250 pics and slapped them onto an old scrap from my music hobby. It's hyper-kinetic and herky-jerky, so find a friend with a peppy computer and look away if you get dizzy.

Hooray for talented baristas -- such technicians! Stay tuned for official reportage from event impresario Erin.

Photos - Meet Your Barista: Matt Menzenski

2009-06-27T12:42:17Z

An Ithaca native, we met Matt at the 2008 NERBC (where he won 7th place).

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State Street Renovation: Week 10

2009-06-22T20:56:13Z

Welcome to our temporary store front!!! A HUGE thank you goes out to Kevin (CEO), Thom & Tomas (Techs), and James (State St. Manager), for all of their hard work in the wee hours last night, transforming the space above, from the space you saw last week.

While you sip your coffee and espresso drinks from our portable espresso bar, the renovation team will be working hard on on the other side of the wall to get the space painted and a new bar installed.

Here's the space formerly known as your cafe. Don't worry, we'll get things back in working order AND there'll be more seats. Promise. See you next week.

pH Land, Suddenly Strange and Stranger

2009-06-18T13:00:10Z

Outside the Scuola di Espresso, the smell of freshly finished and brick-oven browning baguettes mingles with the smokey, golden morning. A vineyard across the flinty valley is rusty-green. And I am wondering if I can expose my personal confusion about: WHAT IN THE H. . . IS pH, by quizzing il Professore. He is not a morning type guy, ya know, but I stumble onward.
"So, you are asking a simple question", starts the Professore over his latest, another adventure-plus blend he is working on, "for which there is nothing short of the most complex answer."

I take from him the cup; it is brilliant acid, designed for the morning shot, then cream to caramel, very rich with butter and nut aftertaste--fleeting but intense.

"This one is to point the way to an acid front end that complicates itself with the smoothness of elements, offering texture and roasted tastes, in this case a blend of Gimme's Iskander, surreal darkness of Sumatra, a middle of Rwanda, the fondly smooth Epiphanie, and then the front opening note of Costa Rica, a charmingly bright-eyed La Union. Now is the time to turn to the question of acid, of pH.

"You see, pH is commonly understood as the relative measure of the strength of dissolved acids in a solution. But the lack of comprehension starts with the scale itself, for on one end, say theoretical 0, or maximum-total, is acidic, declining up the scale to, for instance 4, as mildly acid, to 7, which is then neither acid or alkaline (salty), the other side of the scale. Now understand that acid increases and the numbers go from 7 down!

"Why this reverse number scale, you ask me. I can say that acids dissolved in water (in coffee, in wine) tend to separate in two: a hydrogen (H+) ion and a negative, an anion (A-), this one being different for each acid. The H+'s are 'dissociated' ions, those capable of transmitting an electrical charge, so measurable. The pH is the measure, say power for 'p', of this activity. Since you asked, here is more complexity: '. . . it is the logarithm of the reciprocal of the hydronium ion concentration. Water is very weakly dissociated, about 1 in 10,000,000 atoms are dissociated. This can be written as a concentration of 10 to the -7 power. The reciprocal of the logarithm of that number is 7. A pH of 6 would be 10 times as acidic as pH 7; pH 5 would be 100 times as acidic as pH 7. Grape wines will have pH levels between 3 and 4; hence are 1,000 to 10,000 times as acidic as water'. I'm referring to 'The Complete Handbook of Winemaking', by the American Wine Society, at 88.

"Therefore, like measuring the earthquake, a step difference is a large difference. But the question is how we perceive it?

The pH of coffee is said to be in the range of 4 to 5. Earlier, in Part II of 'PULLING SHOTS, Chemistry', I mentioned during roasting there is a drop in pH from 5.7-6.0 to 4.9-5.5. In general, arabicas have a pH of 4.85-5.15 in the brew and robustas have a range of 5.25-5.40. Citric acid is the highest contributor to perceived acidity; chlorogenic and quinic acids are less so.

"From our test blend, we found balanced acid, probably still within this range; but, if we change one element of the blend with a thoughtful choice, a powerhouse, such as the Hartmann Honey of Panama, we are struck down with an acid slam at the first sip; the acid is heightened by the combination.

"But here is the confusion of it: the pH is likely the same for each. Our perception is, though, different. And why, you say?

"We answer by looking at wine, but briefly now: interesting to see that there is a composite of acidity in solution so that in the case of wine the pH part is only 1% of all acidity, only 1% dissociated molecules. The rest, in the range of .6 to .85% of the whole bottle, is weak acids, lacking pH activity. This part is like vinegar, ascetic acid, weakly acid, but you know you can taste it for sure.

"Surprisingly and to add confusion, the composite is what you taste. But it's the weak acids that dominate our taste perception. The complexity is that our response to the H+ ions is 10 times stronger than to the A- weaks, but the weak ions exceed the others by about 100 times. It may be similar with coffee, though I haven't a reference guide for you, except this comparison with wine.

"Our perception of acids is a blend, after all. Of course, acid is necessary. Without acidity, the cup is plain, bland; without acid, wine is flat, it will not age. It will deteriorate from clear, ruby red color to frothy brown; it will re-ferment from latent bacteria to awful sulfur-sweet. Enough of this, yes?"

I sip another beaut shot, with a bite at the front of "dissociated" and "weak" acids, then to the texture, to nutty finish, as il Professore pulls another and concludes: ". . , and pH measures a part of the complexity of the cup and is itself a complex piece of chemistry, but overall we are perceiving a range of subtle and strong acids, like a classy red, chateau Bordeaux, is it not beautiful?"

Oh, for sure, strange and stranger, and I turn, saying ciao to il Professore, to head out of pH land.

Why We Visit Coffee Producers

2009-06-17T18:14:29Z

Just outside of Volcan, Panama is Finca Hartmann, a beautiful 90 hectare (220 acre) estate, in which 12 of those hecares are set aside for coffee cultivation, and the remainder are dedicated to old-growth rainforest. Alex Hartmann is one of five Hartmann siblings who work together to run the family estate. Alex is the manager of the coffee nursery, and assists in the management of all coffee harvesting between the months of September and February. When I visited Finca Hartmann in late May, I met with Alex in the nursery and got a glimpse into his philosophy of producing and selling coffee, that is, why it is so important for coffee producers and consumers to communicate with one another.

Over the course of the past few years, Gimme Coffee has met a number of coffee growers from various coffee producing countries. Each meeting is an effort to foster new relationships with these growers, and to actively dissolve our spatial and economic distances.

We visit coffee producers so that we can continue to educate ourselves about what quality coffee truly is: a process. Quality coffee is neither a commodity, nor is it a static idea. It relies heavily on the responsibility of everyone involved, from the farmer in a given coffee producing country to the consumer buying whole beans off of the shelf.

Alex mentions that roasters and coffee buyers are the important link between producers and consumers. We are, in fact, a dual agent in the buying and selling of quality coffee. Gimme's responsibility is to both respond to the specific needs of the grower, as well as to educate the consumer about what we believe quality truly is. It is also to respond to the specific needs of the consumer, as well as to educate the grower about what we believe quality truly is - in an objective and positive way.

Essentially, we visit coffee producers because we want more people drinking better coffee and knowing more about it.

And Speaking of Water, an Introduction to the Chemistry of Wet Processing

2009-06-17T02:42:14Z

I was reading up about wet processing on James Hoffman's site, jimseven, and thought I'd share. James, a former World Barista Champion, gave a lecture at a barista jam in Easton, PA a couple of years ago - he was charming and down to earth, and of course extremely knowledgeable about coffee.
Click here to read more about wet processing coffee - pH, pectins and pulping - oh my!

State Street Renovation: Week 9

2009-06-15T14:47:20Z

This is the time of finishing touches. Paint is hitting the walls, molding is hitting the floors and doors are being hung. The floor has gone down in the new bathroom, and much of the store's inventory has been moved out of our training lab and into to the freshly painted storage room.

Once the paint and molding details are complete electricians will return to put switch plates and outlets together and install the track lights. Before you know it we'll have booths and our MVU set up on this side of the cafe, serving coffee in house while the other side gets a fine tuning and a fresh coat of paint.

Speaking of the other side, we're currently in the process of moving our heating/ac unit to the back of the store. A new location will enable us to heat and cool the entire space. The movement of equipment may be slightly disruptive, thanks for hanging in there with us during this dusty, noisy time.

Photos - Pint Glass Glam

2009-06-14T17:50:55Z

New!

View the full gallery

Photos - Meet Your Barista: Jesse Crozier

2009-06-12T21:11:31Z

Meet Jesse Crozier. Jesse is a barista at the Lorimer Street Gimme! Coffee.

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Magic of Mixing Temp, Says Professore

2009-06-11T21:51:13Z

. . . and at the Scuola di, he is turning from the E 61, shot in hand: "You have an example of another variation, which will point out yet another surprising twist of blending. Remember the epiphany of Gimme's French Roast and an addition of Rwanda Bufcafe Epiphanie, a marvel of balance, depth, strength, and character. But, first, try this", says il Professore, as I stand in the sun-bathed lab of the Scuola. Lake Cuomo, out of the window, today is azure blue, calm, the temp outside is beehive warm, the air is dripping with volatiles--almond blossoms. I'm ready for anything. . . .
The shot is creamy and glossy to look at with a fair amount of butter-burnt wood aroma. But the taste is blah bland-bland, little dimension, like being left in the parking lot by your buddies, to walk home alone.

"In this case", continues the Professore, the variation is an example of a weakened outcome, one in which the best of the blending art is masked, probably by incompatibles or because one element overcomes and subdues. I chose strong components that stand very well alone, and this is the result--a washout. One was the stunning by itself, Bolivian, D'Montana, and then mis-coupled with the ultra-blend you just cupped last, French and Rwanda. Now a mis-chance; it is a lesson to remember, yes"

The Professore then proposed another trial: assuming the better of the blends above, then at which temperature are the shots the best? "For instance Scott Rao, in 'The Professional Barista's Handbook', confirms that the range must be within 185 to 204 degrees F. I am finding that dark roasts prefer to come out at the top end, say even 205 degrees", il Professore states, offering that I do the test myself.

We go for it; results came out like this:

We're using a clever two boiler, PID, machine, small capacity, with easy setting and reasonably quick response-to-temp change, E 61 head design, supported by a fresh Mazzer Robur grinder.

195: start with temp set at 195 degrees. Scace designed portafilter, both temp and pressure in the handle gauges, read 196 degrees and psi of 152.

The shot: lacked some darkening in color from the very start, taste was broad, mild, without syrupy feel, some sharpness and overall watery.

200: next at 200 degrees. Scace read 200.3, psi again at 152.

The shot: striped and good mottle on top, nice, thicker flow down the side of the cup and throughout the volume, perfect 30 sec, 30 mil, having dimension, chocolate, nice bittering, strength throughout and residuals after.

205: finally, at 205 degrees. Scace was 205.8 degrees, psi still 152.

The shot: slower start out of the gate, more color difference throughout the pour, and a very broad stream, viscous, the cup perhaps even richer, more texture, more, more intense aftertaste.

205 wins. The venerable Professore scores again.

So he concludes, as he pulls one at the proven 205: "Someone should test it going the opposite direction, with a light roast and three temps, right?'

I say that I like the idea, Professore, not so complex to grasp as the chemistry thing he threw out last time. He replies: "It is all basically fundamental to the point I am reaching that there is a right regime for sweetness based on that chemistry, and evident in the shot, which we will pull over my concluding Part III of 'Pulling Shots Through the Roaster', next time."

Okay Professore, until the conclusion next time, ciao.

Brewing at Home, Part 4: Improve Your Water Quality

2009-06-09T22:16:30Z

Maybe you've decided to take our advice. You're standing in your kitchen with a bag of sweet Hartmann Honey. Maybe you read Jeremy's (RIP) awesome post about grinding and decided to go ahead and purchase a modest burr grinder for home. You've chosen Moka Pot as your method of extraction, and have the grind size and dose exacted to your taste preference. But what about your water?
Coffee is some crazy high percentage (98.5%) water. Amazing that it's sometimes an afterthought in home coffee brewing, huh? There are several options for improving water quality at home.

1. Get Tested!

Your city or county may have a water testing plant; they usually charge.
They will test for potability - ecoli, lead, nitrates and nitrites (extra charge), fecal coloform.
In Tompkins County, where we roast our beans, we have Yaws Environmental Laboratory.
OR, if you live in a college/university town, try calling their Horticulture Department to find out if they have an analytical lab - they may do the testing for free!

2. Use Cotton and Carbon Filters

Both filter out particulates - sand and dirt.
Cotton ones are cheaper, and the carbon ones will filter more out.
In our cafes, we use two cotton filters first to filter out the bigger particles, then a carbon filter.

3. Know the Total Dissolved Solids value (hardness) of your water.

You can buy a water kit, such as this one.
Send your water to a testing facility, like Cirqua Customized Water.
TDS are inorganic and organic substances contained in your water and are commonly measured in parts per million (PPM).

A good TDS value for coffee brewing equipment is 100-200 PPM, but for the small parts of an espreso machine, this number drops to a recommended 50 PPM. Why would you want softer water in an espresso machine? Thom had a great picture along with his post about water filtration a couple of months ago - limescale buildup inside an espresso machine.

What if you don't have enough hardness? Some mineral content is needed to brew a good cup of coffee. As David Beeman of Cirqua Customized Water says, "You want to add minerals back in to create flavor. Without minerals, there's no chemical reaction with coffee, tea or bread." Now here's where it gets tricky - if you happen to have soft water at home, the more economical choice may be bottled water, as adding mineral content back into water is pretty involved and expensive.

I've heard that the water is NYC (where our Mott Street and Lorimer Street stores are) is excellent, but the problem is that the pipes are old and dirty. That means they need a good filtration system to make sure that none of that dirt gets into brewing water - and brewing equipment. At home in NYC, you'd have to pay to get your water tested. The most economical way to go would be to purchase a Brita or Pur filter, which uses a carbon filter to remove the particulates.

Gimme Art: Featured Artists For June 2009

2009-06-09T15:01:18Z

Josh Sperling
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850

David Cook
at Mott St. Gimme! Coffee
228 Mott Street
New York, NY 10012

David Cook
at Lorimer St. Gimme! Coffee
495 Lorimer Street
Brooklyn, NY 11211

Julie Tubbs
at Trumansburg Gimme! Coffee
7 E. Main Street
Trumansburg, NY 14886

Daniel Stevens
at Lansing Gimme! Coffee
2075 E. Shore Drive
Lansing, NY 14882

Shows change monthly, if you want to display your art in a Gimme espresso bar, please contact that location.

State Street Renovation: Week 8

2009-06-09T13:56:25Z

Some of you (the ones that pay attention, or that follow a certain ShotZombie) may have noticed that about twelve feet of the front dividing wall at our State St. location has been removed.

All walls that haven't been demolished since last post have been finished, primed, and are ready for the first coat of color. You may also notice (if you really really are paying attention) that our sweet pile-o-construction stuff (the one that no project is complete without) has disappeared!!

Thanks for checking the updates, and if you're a State St. customer, thanks for your patience while there's a little less art on the walls to look at and a little more construction dust to navigate your way around. See you next week!

While June May Look Modest...

2009-06-03T15:42:25Z

... there is so much going on behind the scenes!

So... there are no new coffees this month, but it's prime time for approving samples from some of our favorite Central and South American coffee producing countries. We have many lots of new Colombia Las Mingas in the sample roasting queue, along with new Panama Hartmann Honey and a whole slew of Cup of Excellence auctions just around the corner. Tomorrow is the El Salvador CoE auction, and I can't wait to see how some of my favorites do! The CoE Costa Rica auction will take place next Thursday, and while we haven't even roasted these samples yet, I know there are going to be some beautiful mild coffees in that group. In any case, visit the blog on Friday to see if we bid on any El Salvs!

Later this month we will also begin to see arrival samples of some of the coffees we've purchased earlier this spring. We've got two (that's 2) east African coffees that are going to hit American soil in late June / early July. Kenya Gatomboya is first on my 'Eagerly Awaiting' list. The Kenyan lots that we've purchased in March are really killer, and I really can't wait to see them on our offering list. The second coffee on its way is our new crop Ethiopia Amaro Gayo. This will be the first of hopefully many years we will be offering this solid fruit bomb Ethiopian. Much more to come on the new release tip in July!

State Street Renovation: Week 7

2009-06-01T22:18:17Z

Welcome to week 7!!!! Week of the walls. The gentlemen responsible for plaster round these parts are doing a phenomenal job. You may remember that last week I said that after the spackle it would be time to paint. I was wrong!!!

After the spackle it's time to plaster the walls so the new matches the old. If you look carefully at the State Street cafe you'll see that there's texture on the walls and a sort of seashell pattern on the ceiling. Same case on the other side, and these guys did such a nice job making it all line up.

As you can see from the photo above, the walls have a much more finished look, and they're not even primed yet. Stop back next week for the next round of updates. Same bat time, same bat channel.

Riding Motos Through Finca Hartmann

2009-05-29T14:39:42Z

Tiborcito is a third generation Ratibor Hartmann. He is 4 years old and has won at least 3 trophies in Moto riding. On my first day on Finca Hartmann, Tiborcito led his mother, sister, uncle, and two visitors on an hour long tour through the nearly 30 acres coffee fields and 150 acres of lush virgin rainforest. Watch the video and read on for more of the story!

It was bumpy ride up to the top of the mountain, but well worth the effort. I shot video from the back of Allan Hartmann's moto. Throughout the ride, Allan, who manages all of the coffee processing on the farm, explained the different plots we were passing, which demonstrated not only how well put together this farm is, but also how proud he was of the land his grandfather settled in, this father cultivated, and he and his siblings nurture like an extension of themselves. Tessie Hartmann, Tiborcito's mom (shown at the end of the video), explained to me that nature is in their hearts, while coffee is in their blood.

About 1 minute into the video you see us cresting a hill and descending into a beautiful landscape of coffee and old growth forest. This is an area of the farm they call Ojo de Agua, or Eye of Water, which is an expression meaning the source of water. Most of the water on the Hartmann farm is diverted from a natural spring in Ojo de Agua. It has been explained that the source is plentiful due to the fact that the surrounding forest is left wild, which retains and channels both rain and moisture. Ojo de Agua is at an elevation higher than the rest of the finca. This higher elevation lends to a coffee's hardness and increased acidity due to cooler temperatures and slower plant respiration. Needless to say, these coffees are brilliant (and the view isn't so bad either.)

After Allan shows me the small field of geisha in Ojo de Agua, there are no more coffee plots to see. I think the tour is over, but instead climb further into the rainforest. The time is just after noon, which means the rain is about to start. From late April to November the weather is like clockwork. The mornings are crystal clear, with temperate sun and visibility that seems to have no vanishing point. Early afternoons become overcast, and intermittent rain begins around 1pm. Tessie explains that the end of their property neighbors La Amistad International Park, and at that point we are standing 1,800 meters (5900 feet) above sea level.

Stay tuned for more photos and video from Finca Hartmann.

Meet Gimme! Coffee at the Ithaca Festival

2009-05-29T11:35:56Z

Last year at the Ithaca Festival 5814 local residents joined together to form the largest human peace sign, setting a new world record. This year there's no telling what might happen.

Join the Gimme crew Friday, May 29th and Saturday, May 30th on the Ithaca Commons and Sunday, May 31st at Stewart Park for coffee, music, dancing, shopping, and FUN.

See you there!

The Gimme! Pint

2009-05-28T20:07:27Z

Welcome the Gimme Pint! This 16oz pint will be available for sale in stores beginning June 8. All for-here iced and blended beverages will also be served in these glasses to reduce waste.

State Street Renovation: Week 6

2009-05-27T15:06:47Z

Betcha thought with the holiday on Monday that I would forget to post this week. Not a chance! I'll be posting every week until the job is done.

As you can see, since last week, all of the walls have gone up and the finishing has begun. I think we're almost on our last coat of spackle, and you know what happens after that, right? PAINTING!

Here's a shot of our pile of construction stuff. No project is complete without it. I'd also like to mention that we have a really awesome team of people here. It's such a treat to work with people that I enjoy, and that communicate well, and to have a project go this amazing smoothly and run on time. Cheers!

Photos - Meet Your Barista: Emily Hurst!

2009-05-22T21:14:33Z

Emily Hurst began working at the Trumansburg cafe in Summer 2007. She took off that Fall to finish her degree at Cornell, and returned to Gimme in May 2008.

View the full gallery

What it Was Was Clues, Part II ...

2009-05-20T19:45:52Z

... Pulling Shots, Culling Current Chemistry for Clues to Cup By: Better Coffee Through Chemistry?

Today il Professore seems to be in top form as he pulls a shot of another blend: "Here, my young friend is another epiphany, a blend that is a twist on Gimme's Leftist--searching for clues to sweetness. I am about to give you an intense dose, both in the shot and in my notes to follow of the chemistry of coffee to show that inherent and developed chemical constituents can be identified, leading to discovery of sweetness in the cup."

I drink it in; the fruitiness to sweet caramel is ascending, sour and bitter are passed by. I bet on an added slice of an Ethiopianin this version. "In this case, you are right", says the Professore, "and now I continue to show you a path to sweetness through chemistry, in this case identified as supplemental sacharrides, namely fructose, glucose. But read it yourself": In PART I, the contention blossomed that sweet, caramel, and syrup can be developed, even increased, by purposeful roast technology, machine, technique, and chemistry, coupled to an evaluation by espresso shots. Now it's time to dive into that organic chemistry.

Roast techniques are determined by sought-after roast outcomes, which in turn are driven by roast chemistry. Sivetz and Foote, Coffee Processing Technology (1963), Sivetz and Desrosier, Coffee Technology (1979), Rothfos, Coffee Consumption (1986). Roast chemistry is a massive does of detail. A hefty compilation of developments in the chemistry of coffee, Clarke and Vitzhum (ed.), COFFEE, Recent Developments (2001), puts the chemistry within reach for tentative answers about developing sweetness and diminishing acidity, at least in the trial and error sense. The complexity of this chemical array is almost confounding, but there are groupings that are familiar, starting with coffee's non-volatile parts.

Non-volatile Compounds: Taste, Texture, Body

The non-volatiles may be the taste part of the coffee chemistry. Generally speaking they are sugars from simple to very complex, acids, and proteins.

Sugars

The mono-saccharides of green coffee are sucrose. Sucrose in Arabica varies from 6.25% to 8.45% and is much lower in robusta, from 0.9% to 4.85%. Among three origins of distinction, sugars, mono- and disaccharide (as percent of dry weight) are these:

	Sucrose	Fructose	Glucose
Colombia	8.20	0.15	<0.01
Kenya	8.45	0.02	<0.01
Ethiopia	6.30	0.40	0.40

The differences in composition of simple sugars are remarkable. Kenya, with its refined acidity (according to the lore of cuppers) rates high, possibly because of its relatively high sucrose, and that carries over to Colombia. Winey fruitiness may be the predominance of fructose-glucose in Ethiopian, nearly absent in Kenyan and Colombian.

Sucrose degrades to nearly nothing on roasting: for light roast to 3% and for dark roast to 1%. The roasting process dehydrates sucrose into glucose and fructose. These are reducing sugars that degrade even more rapidly than sucrose, so they too disappear into the roast outcome. There are three primary reactions from roasting sugars:

1. Acids for the front-end, sharp notes

The derivation of acids on top of existing acids is one. In roast coffee, sucrose is the chief source of derived acids. The major acids of roasting are formic, acetic, glycolic, and lactic. Acids from carbohydrates are higher in arabicas (with higher sucrose content of 70-80 g/kg) than in robustas (with 30-40g/kg).

The derived acids are dependent on the degree of roast. Development increases quickly during early weight loss, peaks at the mid-point, and decreases in a nearly perfect bell curve.

Acetic and formic acid are formed up to 240 degrees C (464 F) and then decrease; both are highly volatile. Lactic and glycolic acids increase beyond 240 degrees until 280 degrees (536 F). These seemingly high temperatures could be the result of stating transient environmental or fuel temperatures rather than relative bean temperatures.

During roasting there is a drop in pH from 5.7-6.0 to 4.9-5.5. In general, arabicas have a pH of 4.85-5.15 in the brew and robustas have a range of 5.25-5.40. Citric acid is the highest contributor to perceived acidity; chlorogenic and quinic acids are less so.

2. Dry Distillation for Browns, Cross-Polymers

Second, dehydration produces both caramelization and complex compounds, such as variants of furfural; these become volatile, or react to further polymerize.

3. Maillard Makes Melanoidins

Third, saccharides interact with protein to produce Maillard reaction products bringing long-chain polymers (melanoidins) that contribute color or which become low molecular weight components for both cup flavor and aroma. This brown complex is decisive because it can be as much as 30% of the brew solubles.

Though melanoidin is accorded such a large role in color, taste, and feel, interestingly no reference is included in this detailed material about the sensory attributes of a melanoidin by itself.

There are three dominant types of polysaccharides. All are polymers, one of which is cellulose. The cellulose of arabica contains 6.7% to 7.8% glucose and of robusta, 7.8% to 8.7%. Cell walls are thick and make for hardness of the greens; the walls survive roasting. These polysaccharides are strongly linked and remain intact throughout the roast with only slight degradation. The polysaccharides that are not converted remain fiber in the roast and cup, and are not digestible by coffee drinkers. But as for good news, there is evidence that the undigested fiber can lower colon cancer risk.

Inherent Acids: From Sour, Sharp, to Body

Sour and Sharp

In green coffee, the integral acids constitute about 11% of weight (and 6% of roasted weight). It is of dramatic, dynamic interest that wet processed coffees are higher in acid than naturals.

The major acids in greens are chlorogenic, citric, quinic, and malic. Chlorogenic acid is of the highest concentration. Citric acid is next. Kenya is lower in each of these acids, higher in malic.

Chlorogenic acid roasts to produce added quinic acid and lactones. These reach maximums in medium roasts. Citric and malic acids decrease in roasting. Robustas are higher in chlorogenic acid than arabicas and notable for the appearance of phosphoric acid. Since robustas contain more chlorogenics, the quinic acid content rises faster in roasting robusta. By the way, anti-oxidative activity is strongly associated with coffee's chlorogenics and roasted derivatives. Highest correlations were found in medium roasts, an interesting coincidence and another plus for mid-range roasting.

Body

Fatty acids are components of lipids, the coffee oils and waxes. Most oils are located in the fruity body of the bean; coffee wax is in the outer layer. These are the diterpenes, sterols, and tocopherols of roasted coffee. They are barely soluble, and may therefore account for formation of body and texture.

Proteins Link to Each: Bitter Aftertaste

Bitter taste is chemically associated to extended roasting, with proteins playing a structural role. Protein is an important contributor to Maillard reaction-melanoidin formation as are carbohydrates and chlorogenic acids. Brewed coffee is a mixture of sugars and derived melanoidins that became complex co-polymers. The resulting phenolic-melanoidin complex is degraded chlorogenics that start the roast process by binding with protein and sugars. Yet a significant portion of chlorogenics acid remains in the roast.

The decomposition of lactones and quinic acid at higher roast temperatures results in similar increased bitterness. Caffeine itself is a bitter element but only accounts for 10% to 30% of bitter taste.

Le Nez: the Volatiles from 800 to 28

As many as 800 volatile compounds have been identified in the roast through high-resolution gas chromatography and mass spectrometry. The more intense work has been the shortening of this list into the actual components of aroma, as we perceive them, which has been a combination of chemistry and sensory work. An initial spectrum analysis of the more potent volatiles resulted in a supremely complex list of components. Further concentration and sensory analysis produced a list of 28, which has been categorized by tasters into recognizable groups, even though the chemical names are rare, if not daunting, in complexity. Take, for instance "sweetish-caramel", containing 2,3- Pentanedione or 2-Methlybutanal, or go to "smoky/phenolic" for 4-Ethylguaiacol.

Though hardly recognized by their individual chemical tags, the headings are familiar and support the aromatic groups of key essences in the LE NEZ DU CAFE set of aromatics by Jean Lenoir, remarkably comparable to this latest chemical grouping. For example, the chemical group "toasty" includes the LE NEZ caramel, maple syrup, malt, chocolate, and farther down the list, smoke.

Light Roasts and Green Peas

Pyrazines in green coffee produce the odor of fresh green peas. The odor occurs in very light roasts, which are bright, acidic. The pyrazines are sensed as herbiness, hay, sometimes flowery notes, yet greenish, verging on underdeveloped. But be prepared to bear down in roasting, for these pyrazines are one of the hardiest, heaviest scents. "The smell is so strong that just a few drops could be detected in an Olympic-sized swimming pool." Lenoir, 20

Middle Range Masking

In tests where potent odorants in roasted coffee were selectively omitted, the absence of very few of the pyrazines was readily noticeable. The conclusion is that the overall power of "green peas" is masked or bridged by the development of other aromas as the roast progresses. Otherwise, green peas would predominate.

This sort of selective omission testing also showed that only a few of the total odorants of roasted coffee register with us as aroma. The sense of smell is either rather limited or somewhat specific in its sorting from the known 800 to the perceivable.

From roast to ground coffee to brew, the aroma profile changes with caramel, buttery, and phenolic scents becoming more intense. The components of the profile have not changed but extraction by hot water has modified the concentration of them. For example, the flowery damascenone (associated with the scent of damascene rose, one of the most expensive odorants) is reduced by 75%. This may explain why flowery, jasmine aromatics are perceived in dry grounds before cupping, but disappear when the crust is broken.

The Maillard reaction, which colors roasted coffee, also degrades saccharides into volatile compounds, linking acids and proteins to become precursors for odorants of the sweet, caramel, and earthy groups. Sweetish/caramel and green peas are more prominent in arabicas. But mustiness is a particular volatile odorant belonging to robusta, showing itself vigorously in mid-range

Not to be left unmentioned is the phantom Strecker degradation of amino compounds into very complex aldehydes. The aldehydes may be related to the group of spicy, fruity notes, another associative aroma set that becomes apparent in mid-range.

The Dark Side: Phenols and Furfurals

A higher concentration of phenols in robustas accounts for earthier, smoky notes Roasting dark increases the earthy, smoky and oily notes even of arabicas. If it goes dark-dark, the furfurals and phenols increase by as much as 82%!

The Trigonelline Tag

Less understood is the role of the decline in trigonelline connected to the arrival of nicotinic acid (known to us mortals as niacin) during roasting. The intersection of T and N is said to mark mid-range development of significant character. Trigonelline and caffeine are associated with hefty bitterness. Both survive through the roast but to different degrees. As trigonelline disappears, sweetness increases. Nicotinic acid's rise may relate to T's descent. Staub, Agtron Roasting System 1995 (unpublished). Into mid-range, trigonelline starts degradation at 378 degrees F to 85%, melting from crystalline form at 424 degrees F. Going to the dark side, at 457 degrees F, nicotinic acid melts from crystalline form and contributes to the intensity of dark roasts.

Hence, concludes il Professore, there are many indicators of complexity and subtlety set out in mid-range, character, sweetness and resounding, astounding aromatics; and so, he finishes that for next time, the idea is "staging" is where it all is.

The Professore turns to pull another shot of the latest expression, the complex of Leftist-Sidamo, sips contentedly. Ciao, il Professore.

DIY Espresso Machine at Make Magazine

2009-05-19T18:14:37Z

I learned how to make espresso on a Gimme La Marzocco Linea. Unlike any other espresso machine I've used before or since, it had a custom temperature regulator, designed and built by Tomas Reyer and Andy Schecter. The device is called a PID ("Proportional, Integral, Derivative") controller. It's basically a thermostat -- albeit, a thermostat with advanced fuzzy logic and a Back to the Future display panel. And it works! I still have vivid memories of the bittersweet chocolate shots it pulled. If you're wishing you could have a PID of your own, good news: Make Magazine just posted a bunch of advanced coffee tutorials, including one on how to install a PID in your espresso machine. The pdf is free and available for download at their site. For extra points, you can also follow their instructions to build a hydraulic tamper or your very own coffee roaster (hint: it involves plenty of propane). Anybody out there have a bandsaw I can borrow?

State Street Renovation: Week 5

2009-05-18T15:29:21Z

Well, well, welcome to week five. You'd hardly even recognize the place.

We passed our framing inspection which gave clearance to move on to the next phase of the project. Much of the next few weeks will be spent insulating, hanging and finishing sheet rock, and getting more electrical work in place.

As you can see, a lot has happened since last week, at least as far as the walls are concerned. Construction projects are funny like that. There is SO much work that happens before the walls even go up, but this phase is when you start to see changes and it actually looks like a lot is happening.

More updates next week. Thanks for stopping by.

Photos - Meet Your Barista: Jacob Landrau, Cayuta New York's Finest.

2009-05-15T22:16:06Z

Jacob was first hired at our State Street location in Ithaca. Jacob has been working the bar there for a little over a year. Jacob is soon to be taking over duties as retail manager at Gimme's Ithaca Farmer's Market booth.

View the full gallery

Photos - Get Your Manndible Here

2009-05-14T14:10:00Z

When our trailer graduated from Cornell in 2007, Manndible was awarded the cafe contract in Mann Library, on the Ag quad.

View the full gallery

Sale on Blends Continues

2009-05-13T19:24:08Z

Our sale on these 3 blends continues this month. And while you're here, pick up a bag of our San Rafael micro-lot before it's gone!

What it Was Was 150 ml of Bitter

2009-05-13T14:44:34Z

I am asking il Professore of Scuola di Espresso about the cause of bitter, over a shot of his latest espresso transfiguration.

"My friend, remember that we have been discussing the role of caffeine in particular. It is relatively the most important toxic substance we know, the most widely consumed psychoactive drug in the world. We find it in over 60 plants. Think also of kola nuts, quarana, besides coffee, tea, and cocoa. Surprisingly, caffeine (much of it from the decaffeination process itself) is part of many pain-killers, called "buffered", or analgesics, from Greek, analgesia, believe me, meaning without pain.

"But just now, I am in the midst of a without-pain-moment, my own epiphany of taste and texture of this particular shot. The aroma is not at all subtle either. You be the judge of the taste." The shot he gives me is creamy, balanced, sweet to bitter and back again, or back and forth, for the game goes extra innings in this version. The central note, the command performance is baker's chocolate, hefty chocolate, bittersweet, dark, thick, even gritty- strong.

The Professore pulls another: "You are seeing a very full extraction, mottle, a thick slide down the spout, then a lightening up in color, 'the on-off switch' of the shot. There is not much left to come out. Drink, again.

"I have demonstrated the balance of bitter-sweet in this way: It is relatively simple. I chose for bittering the French Roast, a Gimme mainstay of dark, dark. Yet there needed to be another chapter. We look for a fruity, sweet, and I find the Rwanda Bufcafé, this time it is the Buf Epiphanie at Gimme, as a remarkable example. Now I will work out the right proportions for the bench blend. I am sticking with 2/3 French and 1/3 Epiphanie. It is left for you to try others, but this result is, as you see, a balance scale in near perfect equipoise of sugar-dark bite, yes?"

So, I here am asking again the Professore about the elements of bitter and the role of caffeine, how to taste it?

The Professore doesn't hesitate to draw a plan: take your basic over-the-counter what they call an "alertness aid", for not dozing on the road, at exams.   The box says it is 200 mg of caffeine and some other stuff, starches mostly, preservatives, and just assume that mg and ml are interchangeable for this simple trial; for the assumed caffeine ratio of 150 ml in 6 oz, cut about a quarter off the tablet, right? Mash the rest with a tamper. Then into cup with hot water. The contribution of caffeine to the cup is said to be about 10%, and now you have its analog in water only.   There is decidedly bitter in the cup. No? Well, just compare the sleepers' awake brew to a cup of plain hot water!

The Professore is pulling shots for comparison, saying: "Now you taste the bitter complex of dark roast French, bitter but rightly so. We then insert the French-Rwanda experience. You will undoubtedly answer that we have booted the bitter."

I say good work to il Professore and take the last sip, sweet, then creamy, then a bite of bitter, then out the door, thinking of the old dude's epiphany, my without-pain-moment--a French-Epiphanie.

State Street Renovation: Week 4

2009-05-11T17:26:55Z

Hello week four! We closed the week out with all of the studs in place, and the plumbing and electrical completed. By completed I mean ready for the next phase and awaiting the first inspection.

The space feels much smaller this week, with the studs in place you really get a feeling of what the layout is going to be like. Last week it still felt very much like a lofty warehouse space.

If any of ya'll are interested we have paint chips up on the cafe side at State St. Have a looksie. We want to keep the space warm, and have a color that's a little kinder to our rotating art exhibits.

Thanks for checking in! See you next week.

The May Deal: Save 25% on Gimme! Coffee

2009-05-11T15:06:40Z

If you already receive our monthly News & Discounts email, check your inbox for an exclusive coupon: 25% off all coffees. If you're not a subscriber, sign up today and we'll send the coupon to you by email. Don't miss another discount!

What else is new? We've got a brand new coffee this month: Colombia San Rafael, a tasty micro-harvest from the small family farm of Alfredo Correa. It'll only be available for a short time, so grab a bag while you can!

May's Fresh Out of the Roaster Releases

2009-05-06T19:28:16Z

May is a month that really boosts my interest in multiple outdoor activities : running, frisbee, roasting... Roasting?! Yes. You'd better believe it.

At just about this time (and temperature) each year, we here at the Gimme Roasting Farm open our doors to let the sunshine and cool breezes in. We have supreme bragging rights over copious amounts of 'useless' space (as Allen of Mott St. likes to call it), but, of course, we don't think of it that way. We call it 'possibility', or even 'space to think'. There is certainly no better or relaxing place to contemplate the roasting of some of the world's best coffees. Hear hear!

Enough with the sentimentality! Let's talk coffee. This month we are featuring 3 phenomenal gems : Rwanda Epiphanie, Brazil Santa Clara (organic) and Colombia San Rafael. All of these coffees are in season and ready for your grinder. Let's meet 'em.

Colombia San Rafael

This Colombia is part 1 of 2 microlots that we have purchased from Cristina Garces of Montes y Colinas, a fabulous exporter specializing in quality coffees from la Concordia, Colombia. We have been in contact with Montes y Colinas for some time, and have even traveled with them in Concordia, but these are the first coffees that we have purchased and offered to you (the second offering, Las Animas, is a 12 bag lot that will be released in July).

The Colombia San Rafael has beautiful bouquet of ripe red fruits and ambrosia. It was recently explained as "a layered, sweet-smelling experience like in the evening when it's getting dusky and the sweet flowers on the trees are all opening up and wafting around". I don't know if you can get more literal than that, but you're welcome to try. Remember, we only have 10 bags of this coffee, and it's going to go fast, so don't wait to be part of the experience.

Rwanda Epiphanie
I know I've blogged about this coffee before, and I promise I'm not just bringing it up again because I am secretly in love with it. It's no secret. I'm in love with Rwanda Epiphanie. There. I said it.

This coffee has almost all of the interesting acidity of a Kenyan coffee, but is riddled with ginger, black currant, spices and, dare I say, intrigue. It is truly unique, plump, and clean clean clean. So I ask: what's not to love? If you have the opportunity to try it as a Featured Roast in one of our retail stores, you know that it'll be a good day indeed.

Brazil Santa Clara
Don't be fooled into thinking that the organic certification is the only thing that Brazil Santa Clara has going for it. This coffee is grown in the Andradas wine region in southern Minas Gerais. If you haven't made the connection that coffee is and should be treated as a luxury beverage (like wine), then here is a perfect example of why this is true. Grape growers and wine makers know that the end result of their product is inseparable from soil type, fruit varietal, production and processing methods. Think of coffee with this very same philosophy. It takes education, time and planning in order to produce some of the world's best coffees. The Teixeira family knows this, which is why we offer this beautiful Brazilian coffee to you.

The Brazil Santa Clara is gung ho peanut butter oil from start to finish. It has killer lipids that create much more than a taste sensation experience. Think body. Think weight, and mouthfeel. That is what I love most about this coffee, and think you will too.

Bottoms Up: Portafilters Take Turns

2009-05-06T00:54:08Z

Behold the bottomless portafilter. About four years ago, some smart barista decided to cut the spouts off of the traditional portafilter used for brewing espresso, and it caused quite a stir. More gas expansion! More crema! Higher volumes! Better tastes?

I haven't been able to perceive a difference between the two, but I prefer the bottomless as a trainer; I find it invaluable. Any missteps along the way in shot preparation are seen directly in the extraction, and can then be diagnosed. Overextraction, underextraction, channeling - all are easily visible.

Also, it is just plain beautiful. Streaming earth tones start at a drip and coalesce into a cone. Mesmerizing.

At Gimme!, we use bottomless portafilters in every retail store. Perhaps because of this, lately I've felt an aesthetic nostalgia for the spouted portafilter, akin to my nostalgia for landline telephones.

I wonder how other baristas, home or professional, feel about their portafilters. Is it one or the other? Do you switch back and forth? Using a bottomless, the first thing the espresso hits is your cup, rather than the metal of the spouts. Does this cause unnecessry heat loss? Do you prefer the higher volumes that bottomless portafilters yield, or do you find them too gassy?

In the end, I suspect it depends on the coffee.

The Moral, and Marital, Dimensions of Coffee

2009-05-04T19:00:03Z

I recently read this characterization of the global coffee trade:

"The gigantic extent to which the production and consumption of coffee has been carried of late years, the vast number of hands employed in its cultivation and preparation for market, including the great quantity of shipping necessary for its transportation, and the enormous amount of capital invested in its production and trade, naturally invest the commodity, not only from a commercial but also from a moral and social standpoint, with great importance, creating as it does an industry of almost fabulous proportions and capital, rendering it second to no other article of food or drink in the world."

As true today as the day it was published... in 1894. Joseph Walsh's Coffee: Its History, Classification, and Description sweeps through the coffee universe in 300 pages, gifting us a brief history of the bean according to a century-old perspective. Replete with savory trivia, Coffee reports that residents of 16th-century Constantinople were subject to an unusual law, written shortly after the city's first coffeehouses opened: refusal to supply one's wife with a specified amount of coffee per day was a valid cause for divorce. No mention of the exact quantity, however, nor any clauses about quality.

Pictured: Sorting (top) and drying coffee circa 1894. Photos are possibly from Brazil, judging from the text, though Walsh does not say.

State Street Renovation: Week 3

2009-05-04T18:02:55Z

I enjoy making these posts. It's satisfying to note the progress week to week. The picture below is a look at the area which will be opening up entirely and connecting both spaces.

A lot has happened since the last post. Our bath and utility rooms are now framed, and all of the big holes we cut in the concrete have since been filled with plumbing fixtures or fresh concrete.

See you next week!

Gimme Art: Featured Artists For May 2009

2009-05-01T21:02:14Z

Melanie Bennitt
at Trumansburg Gimme! Coffee
7 E. Main Street

Trumansburg, NY 14886
7am-7pm

Railey Savage
at Cayuga St. Gimme! Coffee
430 N. Cayuga Street
Ithaca, NY 14850

AtsuHiro Saisho
at Lorimer St. Gimme! Coffee
495 Lorimer Street
Brooklyn, NY 11211

Lauren Asta
at Mott St. Gimme! Coffee
228 Mott Street
New York, NY 10012

Evera Lovelace
at Lansing Gimme! Coffee
2075 E. Shore Drive
Lansing, NY 14882

Shows change monthly, if you want to display your art in a Gimme espresso bar, please contact that location.

Expanded Composting Program

2009-04-30T21:50:01Z

For the past few months, we've been working with the Tompkins County Solid Waste Management Division to become certified as a ReBusiness Partner. Through our collaborative efforts, we are able to implement programs at each location to enhace the 4 R's (Reduce, Reuse, Recycle, Rebuy).

The first step was to perform waste assessments at our upstate cafes, Roastery and Headquarters. While we have always recycled everything we can, there was more we could do. So, we increased the number of customer recycling bins at all locations. Next, we're going to expand our composting program - so get used to putting your hot cups, cold cups, napkins, cup sleeves, straw wrappers and sugar packets into compost bins. The trash will become the compost bin into which most everything will go. And if it's not compostable, it's most likely recyclable.

It will take a bit of education and a slight change in behavior when discarding your items, but we'll do our best to make the transition an easy one.

What it Was Was Bitter ...

2009-04-29T18:22:03Z

... 1H-purine-2,6-dione, 3,7-dihydro-1,3,7-trimethyl-1,3,7 trimethylxanthine [58-08-2], wasn't it?

Since the druggist was sayin', over a cup of "Coffee of the Year, Las Mingas", that caffeine, that trimethylxanthine, in the pharmacopeia is listed as a chemical that is odorless and tasteless, to be compounded where an increase in metabolism is indicated, I turned to il Professore of Scoula di . . , because all my references say caffeine contributes to the bitter taste of coffee as much as any other component.

Our Professore looks astonished and pulls down Flament, Coffee Flavor Chemistry (2002) to page 14. "No chemist doubts", says the Professore, "that caffeine is bitter, yet it's role in taste is limited to around 10% of total bitterness. It is unaffected by heat itself, decline is modest or stable in relation to overall weight loss in roasting, but increases in solubility by 10 times at least as the temperature comes up to drinkable hot, very soluble. "Still, because of caffeine's limited impact on taste, we must consider bitterness as part of the chain of, first, inherent green chemistry and then of roast-derived components, both volatile and non-volatile.

"Why am I", continues il Professore, "so bent upon the results of my espresso shots? Because of an approach to cupping-roasting which controls bitter outcomes, but leads to intensity, dimension, and rivers of crema, that I call: Pulling Shots through the Roaster--Staging Roasts for Cupping Shots!

"Do not give up on me. . , but read about it in three parts: Pulling Shots Through the Roaster, Culling Current Chemistry of the Mystery, and then "Staging" is Where it Leads.

Pulling Shots Through the Roaster? Part I

Uh, no, it's not that shots are somehow coming out of the roaster in a sort of mechanical misstep. It's instead a shift to an emphasis on roasting near to the "espresso" style and to the judging of the outcomes of the roaster through the espresso machine, through shots of espresso. It means searching for roasting regimes to maximize the mid-range characteristics of development and of the cup, what can be called "staging". It means depending on shots to judge cup quality as much as keeping on with the technical cupping routine--not to replace, but in addition to, traditional cupping.

Pulling shots and then developing stages in roasting leads away from formulary roasting, even from current time and temperature curves. An examination of the artistic sense of roasting and matching that with current science in coffee chemistry moves toward pinpointing and manipulating roast regimes with intense results.

Cupping Shots

Working with shots expands the traditional cupping table routine. "Cuppings" in the international league are necessarily well-developed comparative exercises with standard practices, with set and predictable lab-like procedures. The cupping tables are exemplary for their displays of well-developed acidity in front-ends or the absence of it, intensity or lack of it, and sorting out the apparent defective cups. Incorporating espresso shots as routine is a conceptual expansion of the role of tasting the roast styles to which we have become habituated. The senses are called upon to explore the capture of aroma, the texture and longevity of the crema, smoothness against grainy bitterness, the unfolding of front-middle-end notes, and the relative balance of sweet-sour.

Expressly for Espresso

Sweet shots are the lore of aristocrats of espresso roasting. Probably there is at least one marque in every great roaster's inventory close to the traditional Italian espresso blend. Consider Intelligentsia's intellectually intense "Black Cat", Stumptown's hard-hitting "Hair Bender", the pearly pour of Gimme's "Platinum Blond", or one of David Schomer's cult classics. By the way, none of these are hefty black, oily darkness, but mahogany blends of striking palate. No backlash bitterness. All could stand as daily brews of residing sweetness and depth.

What is that something about a legit "Italian" shot? Consult Illy and Viani, Espresso Coffee: the Chemistry of Quality (ed. 1995) for details about italo-shot mechanics and chemistry of the renowned polymodal, polyphaisic 30 milliliters at 30 seconds. But the roadmap of espresso roasting is still not clear. Turn to the famous houses for some suggestive clues of the way to roast for sweet-low acid, for texture, crema, and so forth. For example, Rome's Caffe Eustacio roasts slowly in a drum roaster and lets it be known that it ages the greens for over a year or more. Could that be the technique to enhance sweet mid-range tastes?

Cupping Through the E61

The question remains unanswered, so try cupping with companion cups: one is the traditional infusion, for slurp and spit; the other. . . have the espresso machine standing by. Say the very venerable Faema E61. Pull and taste shots while the traditional cups cool down after the crust of each sample is broken, perhaps. Then the shot is its own verification of the valor of the origin or blend being investigated: a shot as a new gateway to taste.

And naturally, the espresso machine, the grinder, and the shot technique have to be of the same caliber as the rigorous routine of straight cupping.

In the case of the E61, the design of the head is proven by the pours: glossy slow syrup carrying a tattoo of mottle and spoonfuls of crema. Examine the re-make of the E61 for an alternative, the Faema Legend, or the glamour model Mirage Veloce from Kees van der Westen for the very same head. The boiler of the E61 is nuclear reactor heavy, massive, copper brass. There is no auto-fill that will surge on and off during shots. The head can be manually opened to line pressure, less than two bars, for puck saturation before infusion; the switch to pump pressure brings a mudslide oozing out. Part of the magic though is the new Barksdale pressure stat backed by a solid-state relay and heat sink. It has an operational differential of 0.5 psi or 0.04 bar, keeping the boiler with 1 degree C.

The grinder is the formidable Istituto Espresso Italiano certified, conical Luigi Mazzer Robur. It is a 60-pound tower turning the interior cone slowly and quietly compared to conventional grinder-dosers.

How to do Sweet?

At this point, for argument sake say that the answer is: study the chemistry, cut the chlorogenics, increase caramelization, heighten the brown textures, fill out the aromatics, and add nuance with roasting by some method. Pull the shot and, indeed, when you hit the target, the pour is dark red liquor to start, viscous as molasses, mottling the sides and finishing tawny with sweet, sweet mouth and potent finish drawn through a blanket of rich texture. Masterful!

Part II, coming, will be a look at the applicable coffee chemistry.

How Does Your Espresso Taste?

2009-04-28T15:15:03Z

I've remarked before on how an espresso blend is always subject to transitions and changes. As much as possible, we try to create a certain flavor profile and experience from all the components. Even so, every shot is unique, subject to different specific conditions ranging from the roast age to machine temperature, from coffee dose to the humidity. That's why our baristas spend so much time learning to find the best shot in every situation. And it also makes drinking espresso considerably more interesting, by forcing you to find the nuance within a certain flavor profile. My Leftist shot this morning at our Brooklyn location held a heavy cashew flavor through a soft texture, had a short appearance of grapefruit zest through the middle, and finished with cloves, extra-dark chocolate, and amaretto liqueur.

In fact, I had two. How was yours?

State Street Renovation: Week 2

2009-04-27T18:14:24Z

Last week I promised that I would post weekly renovation updates, so that all a yous out there might stay abreast of what's happening behind the papered windows at our State St. location.

Lookie here, I'm making good on my promise. Behind window # 1 there's been a bit of demolition and a bit of renovation. Electricians have been busy roughing in the wiring and installing conduit.

A hole has been cut into the concrete floor to make way for plumbing that will one day become a bathroom. There's also some framing up in the back for what will someday be walls separating storage from everything else. !

Gimme Fish!

2009-04-27T14:00:27Z

When the original "Gimme! Coffee" banner was raised above our Cayuga Street cafe in 2000, thirsty neighbors started flocking. But does the brand a-lure work at sea? Will the 40-pound striped bass who lurk around the Norwalk Islands be drawn inexorably to one vessel above all others? Edward B, a loyal customer from the shores of Long Island Sound, intends to find out this season.

Ed had been pondering names for his prized Grady-White when a web order (5 pounds of Leftist) showed up at his door. Eureka! Ed checked the national registry of boat names. It's a first. Thanks for the pics, Ed. Here's to fair winds and following seas. And fresh bluefish broiled on the grill in lemon and butter.

Photos - Meet Your Barista: Peter Demos

2009-04-24T22:23:25Z

Meet Peter Demos. Peter is a veteran barista at Gimme! Coffee in Brooklyn.

View the full gallery

Coffee of the Year Awarded to Some Familiar Faces

2009-04-24T17:06:10Z

On Sunday April 19th, Alejandro and Giancarlo (founders of Virmax Cafe in Colombia) were presented with quite possibly one of the highest honors in specialty coffee : Coffee of the Year. We have Virmax to thank for the Las Mingas Program, which brings quality coffee growers together with quality roasters. They work tirelessly to educate growers on how to overcome the many obstacles that get in the way of outstanding quality. It seems like all of their hard work has paid off.

The coffee that won was a microlot from finca Los Naranjos, which is in San Augustin, Huila. It beat over 130 coffees from all over the world, including Ethiopia, Hawai'i, Indonesia and other Central Americans. In fact, Virmax had 4 coffees in the top 60 and 2 in the top 10, including the number 1 coffee of 2009! So many numbers! So many beautiful coffees!

If you missed the Up Close event with Alejandro and Giancarlo, you should be smacking the palm of your hand to your forehead right about now. Attendees learned almost everything about the journey of a coffee from its point of origin to your coffee cup. Virmax was fielding just about every question imaginable and really put the troubles of commodity coffee into perspective. The whole night was heated with discussion and accessible information. We were really kicking it with some stand up guys!

Congratulations Virmax!

What It Was? Do it by Profile, Which One?

2009-04-24T13:51:44Z

"What it was", says il Professore at Scuola di Espresso, "is the idea that you ought to change the way, the profile, at which you are roasting, depending on what? What idea to pursue, say? Look at Williem Boot's 'Ready to Roast' in September, October issue of 'Roast Magazine', a roast set for hard, for soft, for large."

A new approach, right? Not by roast outcome or cup but by green bean. So we are gonna try what he's up to: roasting a profile to match beans by hardness, by size; we oughta see results.
Hard:
What we got is Bolivia, Cenaproc D'Montana FTO, a beautiful hard bean, altitude of above 5000 ft for hard; and, we go at it, though as you will see we beat by wide margin Boot's ideal time, with high initial temp and a keep-it-rolling profile, into 7 minutes total.

This profile is high initial heat, to first crack (suggested 6 minutes);

reduce heat for two minutes;

increase for set finish temp (end time 14.20); ideal time from start of first crack to end of roast is 3 minutes (Boot recommending overall times for all roasts: 12-15 for drum with air, 10-12 for solid drum, faster for pure convection, Gimme's type).

Medium hard:
A Brazil, a Minas Gerais Santa Clara pulped natural at 3,000 ft, is a good choice here, and because of lower temp, the roast time is extended by 30% plus to 10 minutes. Second, we choose to go dark, and by keeping the temp in extension mode, but still at exothermic, eliminating lots of blue smoke, which otherwise might have contributed to toasty outcome, and beyond, to treacherous blackness.

Charge at 30 degrees lower than hard bean temp;

moderate heat to first crack;

1 minute after first crack, reduce heat to extend first crack;

in most roasts, temp kept the same to end, except for exothermic spike.

Large:
Here you take a lovely Kenya AA, an Embu Karindundu, blue-green and super-sized. Roast time very extended into 12 minutes, long and with an almost aggravating slowness, since at mid-point and after, there is a huge escape of aromatics in the roasted air column. You want to ask if this is all good, likely just paint-stripping the volatiles? Or is it a sign of what might show up in the cup?

(avoid roasting into second crack)

Charge at 30 to 50 degrees lower than hard bean;

maintain low heat to first crack;

sample constantly, establish bean temp increase of 6 degrees/minute, 1 degree/second, heat down 15-40 percent accordingly, gradual development observable to the eye.

From the il Professore's panel of cuppers, we get this tasting review of results:

Bolivia-hard, fast

It's the Professor at the E 61 for shots: less fine grind consistent with a lighter and faster roast; oodles of cream, round cup, fairly full body, sweet to chocolate, but very mild overall, without edginess.

The traditional cup: aroma and crema are rich, woody, beefy, taste is chocolate-sweet, honey, minty in middle, then soy and baker's chocolate, lacks body, slight creaminess, and slight buttery aftertaste too.

Brazil-soft, medium, lower atmosphere

The espresso grind changes to fine +, some spice in the demitasse, heavy oak aroma, going from sharp to mildly sweet. On second try, the finish surprises with velvet-cream.

The cup: panel finds the aroma is green pea, radish, beet root, just mildly vegetable throughout, taste is earthy, dry as freshly turned summer fields, green, vegetable again,
urging that the roast did not magnify but left an uncovered heartland.

Kenya-large, prolonged at first crack

What it was was a fine grind for intense jasmine to butter aroma in the demitasse, very nice, then nutmeg, vanilla, pepper layered on top of cucumber final. The crema dissipates and taste finishes clean, dry, pleasantly sharp.

The cup: the aroma is light with caramel, butter, faint melon, taste repeats melon, greenish, dry-dry and finishes as light citrus, not powerful, just a door opener on which you seek for more.

What to say, Professore? "Nice way to consider profile changes for circumstance and to consider bean characteristics as well, yet the Brazil did not demonstrate valor, while the more standard Gimme profile with Bolivia had a good, round performance in shot and cup. The Kenya espresso may lead to some further work, yes? But the traditional cup was less responsive, underdeveloped?"

The Professore turns back to the E 61, in saying: "Why not experiment with the same profiles of temperature using the same bean, say Bolivia, rather than 3 kinds. What role does bean characteristic really play, huh?"

Okay, maybe next time, ciao Professore.

e. r.

Photos - Drrrrrty South, SCAA Style

2009-04-22T17:47:22Z

Colleen Anunu (Roasting Department Manager), Janet Murray (Purchasing Manager), Anne-Marie Robles (Director of Wholesale) and myself (QC Guy) decided to drive down to Atlanta for the annual SCAA trade show. Yeah, real smart guys, 15 hours in a 2001 Hyundai Elantra, with people you work with every single day. DEDICATION folks, DEDICATION.

View the full gallery

Gimme! Coffee News

Photos - Introducing: Gimme Coffee training, NYC style!

Sneak Peek: Gift Boxes

Photos - Introducing Green Street!

State St. Renovation: It's Official!

Photos - Something is Brewing at State Street Gimme!

Feature - Now Composting at All Upstate Locations

Less in the Landfill

How Do I Help?

Less in the Landfill

How Do I Help?

Photos

Related Pages

Other Pages

Frosty the Spro Man

State St. Renovation: 26 Weeks and Counting

Reflections on the Expo Especiales

Gimme a Cuppa...Decaf?

Fresh from the Roaster: October

Falling In Love With Fall

Thank You and Goodnight, Ithaca Farmers Market

Photos - Team Gimme Bikes Again!

Upcoming October Events

Gimme Art: Featured Artists For October 2009

Photos - Brewing at Home, Part 5: Pour Over

State Street Renovation: We're Practically In Business

Upcoming Events

Upcoming Events: Ithaca and New York City

Photos - The Secret to Great Espresso

Photos - State Street Renovation: Synesso on Bar

Fresh from the Roaster

Gimme From Yonkers, With Love

Gimme Art: Featured Artists For September 2009

The Paper Problem

Photos - Meet Your Barista: Adah Bennion

Our Composting Program Expands

Photos - Macchiato Madness

State Street Renovation: Weeks 18 & 19

Wham! Pow! Zing! Kenya Shots!

Photos - Photos from Colombia and the Las Mingas Award Ceremony

Official Coffee Sponsor of STAP AIDS Ride

State Street Renovation: Week 17

Lansing Store Closing. Long Live Lansing!

A Full Table of East African Coffees

August's Fresh from the Roaster Releases

State Street Renovation: Weeks 15 & 16

Cool Bike, Why is it in the Window at Cayuga?

Gimme Art: Featured Artists For August 2009

Former Gimme Employees and Current Tattoo Artist Open "The Shop" in Ithaca

Photos - MANE Barista Jam 2009

State Street Renovation: Week 14

Gimme Diner Mugs

Is That Dimethylxanthine You Eatin' ...?

Photos - Meet Your Barista: Sheena Heise

July's Fresh from the Roaster Releases

State Street Renovation: Week 13

GreenStar Gets Gimme!

Your New Coffee House

Smoooooth.

State Street Renovation: Week 12

Video: Compost THIS!

Photos - Meet Your Barista: Ashley Cake

Gimme Art: Featured Artists For July 2009

What's Wrong With This Photo?

State Street Renovation: Week 11

Video: Latte Art Throwdown

Photos - Meet Your Barista: Matt Menzenski

State Street Renovation: Week 10

pH Land, Suddenly Strange and Stranger

Why We Visit Coffee Producers

And Speaking of Water, an Introduction to the Chemistry of Wet Processing

State Street Renovation: Week 9

Photos - Pint Glass Glam

Photos - Meet Your Barista: Jesse Crozier

Magic of Mixing Temp, Says Professore

Brewing at Home, Part 4: Improve Your Water Quality

Gimme Art: Featured Artists For June 2009

State Street Renovation: Week 8

While June May Look Modest...

State Street Renovation: Week 7