New Espresso this week

This week we'll be brewing a limited amount (for espresso only) of a new bean, El Salvador San Jose/Shangrila COE 2009. This coffee placed highly in the recent Cup of Excellence competition in El Salvador. Here's one of the juror's descriptions: Aroma/flavor green grapes, peach, raspberry black berry, cranberry, honey aroma, milk chocolate, dried fruit, plum Acidity fresh, lively, Notes Well balanced. I highly recommend you try it in a flat white or French Press! I hope to be offering this in the future, freshly roasted for everyone to enjoy at home!

PS - if it's feeling enough like Fall this Thursday we might be offering some sort of hot apple cider-like drink.

Off on vacation, new Organic coffee and ice cream to go

This Thursday is our last day at Farmspot for a few weeks, we're taking a vacation and will be back on September 10.

I have a great new coffee in stock, Brazil FTO Poco Fundo. (See below for details) Make sure you come by and see how it holds up in a Flat White, or in the French Press.

There's been a great response to our coffee ice cream to the extent that we've been asked to offer it in larger quantities to take home. We'll continue to offer single serve at Farmspot and will be now selling 1 pint servings to go. In the best interests of the environment, we're using reusable glass jars that you can clean, bring back and have refilled.

If you want coffee or ice cream this Thursday, send me an email at jetespressonyc@gmail.com or order via the website.

Please order before Tuesday so I can have an idea of how much to roast!

Our latest offering- FTO Brazil Poco Fundo

I'm really excited about our latest coffee, which will be sticking around for a while. This is the coffee that I've chosen to take the place of the Ethiopian Yirgacheffe as our Full City (medium-dark roast)

It is a Brazil Fair Trade Organic coffee from the Poco Fundo Cooperative which is a coop. of 71 farms in Minas Gerais, Brazil. This bean is really versatile and is delicious as a single origin espresso as well as in a French Press or drip machine. It has a nice fruity zestiness which is offset by a deeper, richer sweetness topped off by a full body. It will be available every week from this week.

Best cities to drink coffee in.....

Being from windy Wellington (Aotearoa/NZ) it came as no surprise when reading an article about the best cities in the world to find a decent coffee to see Wellington on the list. Wellington certainly fights well above its weight both in the coffee and general culinary realms.

Although NYC didn't make it for obvious reasons, there has been a pretty big influx over the past few years of cafes in NYC treating coffee as it should be treated. Hopefully this trend continues so that NYC can add coffee to their already extensive world capital of fill in the blank list. (I won't be complaining) Read about a few of these cafes in this Sydney Morning Herald Article and then visit them and let me know what you think. I'll do my part through adding the odd review when I can.

Current Offerings, Ice Cream is back

Featured Coffees of the Week
From time to time I'll be featuring a guest coffee not usually offered at JET espresso. This week you're spoiled as I'll be featuring two!

Both coffees are relationship coffees from Evo Coffee. Relationship coffee is a holistic business approach characterized by long-term relationships, higher than Fair Trade prices, sustainability, farmer education, and offering grants to develop local communities. This is coupled with an emphasis on translucency through providing customers with the story behind the beans, from seed to cup, with the intent of equipping consumers with all they need to make educated and responsible purchases. (See the Evo Coffee site for more background info on each coffee.)

The coffees:
Honduras Lajas Estate: Full City Roast (Medium/dark) full-bodied with hints of almond. Bold and possessing a malty aroma. Serves well as a late afternoon brew. Great as a single origin (SO) espresso, or drip.

Guatemala Andres Estate-Micro Lot: Full City Roast (Medium/dark) with bright acidity, tangerine, cocoa, and floral notes. Suitable for drip.

(There will be no Ethiopian Yirgacheffe available this week.)

Our Coffee Ice cream is back by popular demand this Thursday

Thanks, and see you on Thursday!

JET espresso ice cream!

We hope to (fingers crossed) be offering our home-made ice cream made with the finest and freshest ingredients we could get our hands on. What's the secret ingredient you might ask.........you guessed it, freshly roasted and ground JET espresso coffee.
Drop by Farmspot this Thursday and give it a try!

New Brewing Station

It has been a fun few weeks of roasting and brewing at Farmspot. We've had a pretty positive response and have enjoyed giving Jackson Heights' residents the opportunity to access the freshest roasted coffee available in the neighborhood. All our coffee is roasted within 4 days of Farmspot is sold once a week, and what is not sold on that Thursday is benched. Bottom line - we take freshness more than seriously.

In our ongoing quest to provide the best cup of coffee available on a Thursday night in Jackson Heights between the hours of 5-8pm we have been testing different brewing apparatus. So far we have offered cups brewed to order in an aeropress, and more recently French press.

Every brewing method has its strengths and weaknesses, the choice of one over another depends largely on the context and of course personal preference.
In the future I hope to do an in-depth run down on at least a few of the plethora of brewing options available but for now I'll say that the aeropress is an incredibly innovative invention capable of producing an great cup and is extremely quick and easy to clean up. The French Press is one of the legends of the coffee world and for good reason. Its strength is that it allows the oils from the coffee to end up in the cup as opposed to most methods which use paper filters. (the paper filter has the potential to absorb a lot of the volatile compounds aka good stuff you might want to drink) Another function of the filter in a French Press is that it allows some of the particulate to pass through, the result being a murky or muddy cup. This is something many see as a negative but personally I enjoy the slightly gritty, full bodied texture a FP can produce.

Both are great techniques but for our setup they're a bit too slow. So in the coming weeks we hope to introduce multi-cup pour-over station using a Japanese product I've hunted down that should speed things up without jeopardizing quality. Watch this space!

Order now!

Order by this Saturday June 6th for pickup at next week's distribution (Thurs June 11th)
www.jetespresso.com