We are thrilled to announce that our latest guest roaster is the legendary Square Mile out of London. Recognised as one of the best speciality coffee roasters in the world, their beans really are the best and are always so popular with our customers. They are available in our speciality coffee shops in Dublin city centre on Montague Street and in Arnotts on Liffey Street in Dublin 1 as well as in our new coffee shop on Leeson Street just off Stephen’s Green.

We have three espressos and five filters in from Square Mile, including:

Red Brick (espresso; Costa Rica and Guatemala): MILK CHOCOLATE/COLA/CITRUS.

“As the crops change, so do the components of our Red Brick, highlighting harvest cycles and celebrating the seasonality of coffee. We've combined the great fruit qualities from each component and allowed the sweetness to shine. Our current seasonal blend is composed of two different lots of coffee from two different origins. It is 50% Santa Anita (Costa Rica) / 50% Huehuetenango (Guatemala).”:

El Vendabal (espresso; Costa Rica): YELLOW PLUM/HAZELNUT/CRÈME BRÛLÉE

“We're happy to welcome the El Vendabal back into our coffee line up, with this year's lot roasted for use with espresso machines and Moka pots. The coffee shows clean crisp acidity, like a ripe yellow plum, nutty notes of hazelnut and the rich goodness of crème brûlée!”

Bosques (filter; Guatemala): ORANGE/ TREACLE/ PRALINE

"Another fruity coffee from our seasonal regular Bosques de San Francisco. Hailing from the Antigua region of Guatemala this lot shows a sweet, heavy, treacly body, accompanied by fresh oranges and nutty chocolate praline flavours. This will be a real crowd pleaser we're sure!"

We also have the Guaracho espresso and the Ngarariga AB, Sumava Lourdes, Kayon Mountain and Juanachute filters.

If you like coffee, you will love these.

Thanks.

Team at Joe’s

We are delighted to have opened a new Joe’s specialty coffee shop on Leeson Street Lower in Dublin 2. It is located in the Alchemy Juice Co cafe just up from The Sugar Club and just off St Stephen’s Green in the heart of Dublin city centre.

Alchemy is still going strong but now supplies its juices, smoothies, healthy treats, soups, stews and salads to various locations around Dublin including our specialty coffee shops on Montague Street (off Harcourt Street) and in Arnotts Department Store on Liffey Street in Dublin 1.

This means the new Joe’s on Leeson Street has a great selection of Alchemy salads as well as our range of special sandwiches and our own range of salads. This is all about giving the consumer – you! – more choices in what you eat.

The new Joe’s also uses beans from The Barn Berlin as its house roaster and will have a range of guest roasts too. In fact, to celebrate the opening, we are delighted to say that we have one of the world’s most famous specialty roasters as our first guest, Square Mile out of London.

So, see you on Leeson Street . . .

Thanks.

Team at Joe’s

We are delighted to have a really special new guest roaster in our two specialty coffee shops in Dublin. They are Assembly Coffee out of London.

Here’s a little bit about them and their philosophy: “Assembly is a London-based coffee roasting company, which recognises independent cafes as an invaluable source of insight into the coffee drinkers they serve. We work in collaboration with the owners and operators of independent cafes to offer coffees of uncompromising quality and to develop forward thinking approaches to café culture.”

That’s the kind of roaster we like to work with, a company that shares our passion for the very best in specialty coffee. We have their full range of espressos and filters in Joe’s in Arnotts on Liffey Street and on Montague Street, just near Stephen’s Green. For more on the beans go here: https://www.assemblycoffee.co.uk/shop/

Another special thing about Assembly is their packaging. As you can see from the photo, the beans come in really beautiful packages. The guys at Sprudge featured them recently too: http://sprudge.com/nice-package-assembly-coffee-in-london-123203.html

Drop in and grab a bag.

Thanks.

Team at Joe’s

We have a gorgeous new Honduran filter in from The Barn called Los Chorros.

Tasting: Dark berries, cocoa nibs and sweet

Origin: Pozo Negro, Masaguara, Honduras

Producer: Roman Flores

Altitude: 1,820 metres

Varietal: Catuai

Process: Washed

Roman Flores has been a dedicated coffee farmer since he was a young man. The microlot the Barn chose has wonderful flavours of dark berries and black grapes. Supported by great sweetness of cocoa nibs and plums, this cup is very balanced and absolutely delicious. Following his family’s heritage growing coffee in the mountains of Intibucá, Los Chorros is located in Masaguara in the south-west of Honduras.

You’ll find it in our speciality coffee shops in Dublin 1 on Liffey Street and in Dublin 2 on Montague Street, just off Harcourt Street.

It’s pretty special.

Thanks.

Team at Joe’s

Love speciality coffee? Want to work with coffee beans from guest roasters such as Square Mile, Tim Wendelboe, La Cabra and 3FE? And get to know all about The Barn's coffees? And be part of a pretty cool team? Joe's is hiring! Email your CV and a cover letter about your love of coffee to baristajobs@joes.ie now! More details here: https://jobbio.com/joes-coffee-careers #jobfairy

We have some gorgeous new beans in from The Barn Berlin. They are in our Dublin speciality coffee shops in Arnotts on Liffey Street in Dublin 1 and in our cafe on Montague Street in Dublin 2 near Stephen’s Green.

We have:

La Bandera: a honey-processed Costa Rican which is now our house espresso. Tasting: Macadamia nut. White honey. Smooth.

“The cup has a wonderful texture with a creamy mouth-feel. Tastes of macadamia nut and white honey. The sweetness is supported by a pleasant red apple acidity. La Bandera is located in the Tarrazu Valley where one can find some of the finest coffees of the country. The climate and the volcanic soil offer perfect growing conditions. An elevation of between 1,850-1,950 metres gives the cup its uniqueness.”

Santa Rosa 1900: This Costa Rican filter is new to the Barn, but the farm it’s from always produces such gorgeous coffee. Tasting: Plum. Caramel. Rich.

“Santa Rosa 1900 is a showcase for the superior processing methods in Costa Rica. The Catuai varietal has a great taste profile matching the rich, volcanic soil of this farm. It also has high yield and strong disease resistence. The farm´s micro-climate and the shade tree plantation lead to slow maturing. The result is great sweetness and cup-complexity of this coffee. This cup has flavours of plum and caramel. It has a rich mouth-feel and fantastic sweetness. The acidity gives this coffee a great texture and a long-lasting aftertaste.

El Durazno: This Guatemalan filter is one of the Barn’s standout coffees. Tasting: White Grape. Peach. Soft.

“Misael Rodriguez is a traditional coffee grower in the region of Huehuetenango. He utilizes simple and common techniques both in his coffee plantation and in the processing. It is through his dedication and passion that he obtains such a high quality. The result is a fine intense acidity, a full body and delightful wine notes present in the cup. Flavours of white grapes and fruity peaches combined with its clean finish make this coffee enjoyable all day long.”

Nano Challa: This Ethiopian filter is another coffee that has been tasting truly beautiful in previous seasons. Tasting: Nectarine. Jasmine. Luscious.

“Nano Challa is one of our best Ethiopian coffees year after year. Located in the Gera District of Western Oromia where large tracts of pristine forests remain and coffee trees grow wild. This coffee is extremely clean, sweet and balanced. Rich flavours of nectarine, vanilla and jasmine hit your taste buds right away. Almost perfumey like an aphrodisiac you won´t be able to keep your hands off this coffee. Nano Challa has been supported by TechnoServed, backed by the Gates Foundation. This NGO helps with advice, education and financing to build washing stations. By producing higher quality –  washed – coffees Nano Challa was able to access the international specialty coffee market. Their coffees are absolutely stunning and represent the full potential of what the region’s indigenous beans could taste like.”

All superb and worth tasting!

Thanks.

Joe’s

Our latest guest beans are from the legendary speciality coffee roaster Da Matteo Roastery  out of Gothenburg. We’ve had their coffees in store before and they’re always very much appreciated by you guys.

We have two espressos from Da Matteo, the Modern and Classic, in 500g bags. The Modern is an Ethiopian coffee, while the Classic is a blend of Colombian and Brazilian coffees.

We have a filter blend of Brazilian and Colombian coffees in 500g bags and we also have three 250g filters: a natural Ethiopian, a washed Ethiopian and a Kenyan coffee.

These are all available in our speciality coffee shops in Dublin on Liffey Street in Arnotts and on Montague Street.

For more on Da Matteo, go here: http://www.damatteo.se/

Joe’s is obviously best known for its speciality coffee and for having beans from The Barn Berlin and 3FE as house roasts and a range of speciality guest roasts from around the world, including Coffee Collective, La Cabra, Square Mile and Tim Wendelboe.

However, thanks to our association with Alchemy Juice Co, the healthy eating restaurant run by Joe’s co-founders Domini and Peaches Kemp, we also have a reputation for healthy foods. We stock juices and make smoothies created by Alchemy and also carry a range of their salads, lunchboxes and healthy soups which are obviously hugely popular at this time of year (and indeed all year round). We also have our own salads, including the Joe’s Caesar and the Joe’s Nicoise, as well as our range of hot and cold “killer sandwiches” including the legendary Best Grilled Cheese (which has four Irish cheeses!).

So if you’re looking for a healthier lunch this summer, check out these salads which are available in our speciality coffee shops in Arnotts on Liffey Street, in Kildare Village and on Montague Street off Harcourt Street:

KALE CRACK SALAD: kale, tahini, seeds, raisins.

ASIAN SALMON SALAD: chargrilled salmon, carrot strips, Chinese leaves, red & yellow peppers, courgette, spring onions, coriander, edamame beans, asian dressing and lime slices.

PALEO CAESAR: free range Irish roast chicken, kale, tahini, lemon juice, garlic, pumpkin seeds, sunflower seeds, sesame seeds and tamari.

SUPERFOOD SALAD: spinach, blueberries, toasted chickpeas, roast sweet potato, honeyed walnuts, sprouts, lemon & goji-berry oil, mixed leaves, spinach.

PALEO POWER: leek and carrot nut loaf, cabbage and beetroot power slaw.

BEEF CRACK KALE SALAD: rare Irish beef, asian dressing, Portobello mushrooms, quinoa, nutritional yeast and crushed walnuts.

Thanks.

Team at Joe’s

Standart Issue 8 has arrived in store and it’s another really special issue. This edition of the “independent print magazine about the beauty of coffee culture” gets off to a cracking start with a seriously amazing coffee popsicle recipe. Barista educator and café consultant Eden-Marie Abramowicz then displays some southern hospitality in Atlanta, while Coffee Supreme’s supremely charming Al Keating checks in from New Zealand to provide a few tips on being a good boss. Plus, as always, there is some really gorgeous photography.

For more on Standart, go here: https://standartmag.com/

Standart Issue 8: on sale in Joe’s now.

New guest roasts come from the brilliant Coffee Collective out of Denmark, which means we have both their coffees and beans from La Cabra in at the same time. They are two of our very favourite speciality coffee roasters and have both established a reputation for sourcing their beans in the fairest way. This also means the coffee is always of the highest quality.

From Coffee Collective, we have:

Duver Rojas (Colombia)

Balanced, creamy mouthfeel with finely attuned acidity. Notes of roasted hazelnut and plum.

This year Coffee Collective bought four small micro-lots from farmers in Colombia. One of these lots is from a farm called Las Delicias where Duver Rojas and his family run the operations and production. The family produce just shy of 3.5 tonnes of coffee per year and have quality at the top of their agenda.

The coffee has been roasted light for filter coffee to allow transparency of the terroir and the farmers work.

Finca Buena Vista (Bolivia)

Balanced organic coffee, light and sweet with a fine acidity. Caramel, milk chocolate, figs and honeydew melon.

Finca Buena Vista is owned by the Rodrigues family who has been central in the development of speciality coffee in Bolivia. This organic coffee was harvested in Aug-Sep 2016 by ten farmers in the Copacabana area, near the town of Caranavi. The farmers deliver cherries to the Finca Buena Vista wet and dry mill to be depulped, fermented and washed with great meticulousness.

Roasted medium light.

Gathugu (Kenya)

Balanced with refreshing lasting acidity and lots of sweetness. Blackcurrant, honeydew and redcurrant in the aroma.

The Gathugu mill is located near the city of Karatina in one of the world’s best coffee areas. Last year John Mwai Muthee acquired the management of the mill and with him the quality has taken a quantum leap.

This dramatic change highlighted how important it is to ferment the coffee carefully, to have depulpers adjusted correctly and to dry the beans for the right duration.

Roasted light to let the inherent bean quality shine through.

Kieni (Kenya)

Fresh and fruity with a great mouthfeel and juicy acidity. Rhubarb, blackberry, gooseberry and rosehips in the aroma.

Situated in the heart of Kenya, between Mount Kenya and the Aberdare mountain range, the land around Kieni is lushy green with deep red soil beneath.

The Kieni wet mill is part of the Mugaga society and managed by Josphat Kariuki. Coffee Collective has visited and bought from them every year since 2010 and continue to be impressed with their very high quality.

This coffee is roasted light to accentuate the flavours that are developed on the farm.

Espresso 1

Intensely aromatic espresso with floral topnotes, juicy acidity and fruity aftertaste of black currants, blackberries and almonds.

60% Kieni, Kenya 40% Duver Rojas, Colombia

This is Coffee Collective’s take on a completely wild, aromatic and juicy espresso. With this blend they let themselves ‘go a little crazy in order to create the best espresso ever’.

Roasted with a light espresso profile so that the flavorus and fruity tastes really come into play.

Espresso 2

Sweet and balanced espresso with a creamy body and aftertaste of pecan, nougat and dark chocolate.

66% Daterra Sweet Collection, Brazil 34% Desarollo AA, Colombia

Espresso 2 is composed of coffee from two producers that we buy directly from (Direct Trade). Both coffees are cultivated with incredible meticulousness, resulting in a very clean and sweet taste.

The coffees are roasted individually with a medium-dark espresso profile to achieve an optimal balance between aroma, sweetness and acidity.

We think you’ll like them.

For more on Coffee Collective, go here: https://coffeecollective.dk/

Thanks.

Team at Joe’s

We have three new speciality coffees in from our house roaster The Barn in Berlin and they are all really special and worth trying.

Kiriani AB espresso from Kenya: This is tasting “blackcurrant, liquorice, bold”. It is the Barn’s first Kenyan espresso of the season and is from Kiambu, one of the best coffee growing regions on the southern slopes of Mount Kenya. The cup is rich and full-bodied with dominant flavours of blackcurrant and a wonderful liquorice finish.

Gathaithi AA filter from Kenya: This is tasting “blackcurrant, citrus and rich”. It comes from Nyeri which is known as one of the best coffee-growing regions in Kenya. For years, the Cooperatives on the southern slopes of Mount Kenya have been working on cup qualities and clean processing methods. Gathaithi AA is  one of the best coffees the guys in the Barn have tasted this season. Flavours of blackcurrant with a beautiful citrus finish, immense sweetness and clarity, a refreshing hibiscus acidity and the sirupy mouthfeel make this a very special coffee.

Jaime Ariza #12 filter from Colombia: This is tasting “stewed apple, grapes and vibrant”. This special coffee comes from Jaime Ariza, a dedicated young farmer with a strong passion for quality processing. Lot #12 has rich notes of grapes with a stewed apple sweetness. A lively acidity gives the cup a vibrant finish.

Thanks.

Team at Joe’s

We have new guest roasts in from La Cabra, Esben Piper’s café and roastery in Aarhus in Denmark. We have two filters and an espresso:

La Abuela (Colombia): Cherry, almonds, dark chocolate. Complex and sweet honey-processed coffee from the experimental farm La Palma & El Tucan.

La Ilusion (Colombia): Caramel, apple, orange. Orange chocolate and yellow fruit acidity, resting on a bed of caramel-roasted nuts.

Sitio Nalli (Brazil): Honey, blackberry, chocolate. On the cupping table of this year's fresh harvest from Brazil this coffee stood out. Juicy character with depth and structure. This is also the guest espresso in Joe’s on Liffey Street and on Montague Street.

As always, these are really worth trying. They’re in all three Joe’s now.

We are delighted to announce that our Dublin 2 speciality coffee shop on Montague Street is now open on Sundays from 10am-4pm. Located just off Harcourt Street and close to St Stephen’s Green and Camden Street, it is the perfect city centre location for grabbing a speciality coffee and a pastry on a Sunday morning. You can also go for the brunch option and try one of our range of gourmet sandwiches or the salads we stock from Alchemy Juice Co. We also have the full range of Alchemy juices if you need to quench your thirst.

Speaking of brunch and lunch in Dublin, we also have new sandwiches and salads on the menu in our Montague Street shop as well as in our speciality coffee shops in Arnotts Department Store on Liffey Street and in Kildare Village Retail Outlet. These include the Joe's Caesar Salad with chicken and bacon, the Joe's Nicoise Salad with tuna, green beans and olives and the Joe Fo Feta Sandwich with aubergine and beetroot on foccaccia. Really tasty new additions to the Joe’s range.

See you Sunday.

It’s that time of year again: it’s getting warmer and we’re seeing more of that fine Irish sun. Even if it comes and goes! It also means it’s time to roll out some of our speciality iced coffees . . . and this year we have some really special brews to share with you

First we have a cold-brewed filter coffee which is a 24 hour cold infusion. We use a Tanzanian Majinja filter coffee for that. We also have a cold brew cascara and hibiscus infusion, similar to the normal cold brew; it is also a 24-hour cold infusion made from the coffee cherries. These are both served in bottles and you’ll find them stored in our fridges.

This year we’ve also gone a little bit further and are offering five new speciality iced coffees at the bar. They are: Affogato: two scoops of vanilla ice cream with an espresso on top

Shakerato: espresso and sugar shaken with plenty of ice and strained into a martini-like glass

Lavender Honey Iced Latte: a cold latte with plenty of ice and sweetened with lavender-infused honey

Vietnamese Latte: espresso and condensed milk shaken with ice (sweet and rich)

Iced Cascara Sling: the hibiscus cascara infusion with some lime juice/zest and sugar syrup served in tall glass on plenty of ice.

We hope you love them.

As part of the Private Sale in Kildare Village, we've put together some special discounted coffee & kit packages:

Trio of different coffees from the ‘best roasters’ in Europe: The Barn, Tim Wendelboe and Square Mile

Clever Dripper + filter + bag of coffee

Aeropress + grinder + bag of coffee

Standart Magazine with brewing tips and many cool articles + a bag of beans

An exclusive kit comprising the super high quality Commandante grinder, a Kalita brewer and a bag of beans.

For more on the Kildare Village Private Sale, go here: https://www.kildarevillage.com/en/campaign/private-sale/private-sale-spring/

Thanks.

Team at Joe's

Our new guest roaster is the legendary Square Mile out of London, which was co-founded by James Hoffmann, one of the most respected figures in world coffee. This means we now have speciality coffee beans from Square Mile (Hoffmann), Tim Wendelboe and The Barn (Ralf Rueller). An embarrassment of riches.

Square Mile’s Red Brick seasonal espresso is our guest espresso in both speciality coffee shops in Arnotts on Liffey Street and on Montague Street.

Red Brick: hazelnut/banoffee/apricot/creamy

As the crops change, so do the components of Red Brick, highlighting harvest cycles and celebrating the seasonality of coffee. Square Mile has combined the great fruit qualities from each component and allowed the sweetness to shine. More here: https://shop.squaremilecoffee.com/products/red-brick

We also have these four filters for sale in Arnotts and Montague . . . 

Kibingo (Burundi, washed, Bourbon): peach/purple fruits/juicy

Keeping up their run of tasty coffees from Burundi, Square Mile have introduced the Kibingo from the Kayanza region in the North. This is a “bold coffee, full of juicy peach and purple fruit flavours and we hope you'll enjoy drinking this as much as we have enjoyed testing it before release”.

Los Vascos (Colombia, washed, Caturra, Bourbon): raspberry/almond/syrupy

This is Square Mile’s second year buying from the Las Vascos group and they have got a balanced, tasty and delightfully moreish coffee. With its full, syrupy mouthfeel, flavours of berries, orchard fruits and nutty undertones, this is one of those filter coffees to drink by the large mugful.

Sitio Arruda (Brazil, natural, Catuai): tropical/milk chocolate/creamy

This interesting, naturally processed coffee from the Minas Gerais region has been adding a fun element to Square Mile’s Sweetshop blend recently, but it really works as a filter in its own right too! Tropical fruit notes, such as papaya and mango, leap out of the cup and are wrapped in a creamy, milk chocolate mouthfeel. Delicious as an afternoon pick-me-up!

Kayon Mountain (Ethiopia, mixed heirloom, washed): bergamot/ apricot/delicate

Kayon Mountain, hailing from the Guji region of Ethiopia, is a bit special, as most coffee from Ethiopia comes from cooperatives or washing stations. This lot, however, is from the single farm of Ato Esmael and his family. Expect bergamot notes and apricots, all presented very delicately in the cup.

For more on Square Mile, go here: https://shop.squaremilecoffee.com/

Very excited! Red Brick from the legendary Square Mile out of London is our guest espresso in Joes in Arnotts and on Montague Street for next week or so. Such a special coffee! Tasting: Hazelnut/Banoffee/Apricot/Cream. Check out this cool video all about Red Brick here: https://www.youtube.com/watch?v=zuE4dYV6qTg

More on Red Brick: https://shop.squaremilecoffee.com/products/red-brick

We will have other guest roasts from Square Mile later this month.

We are delighted to welcome our latest guest roasts from Tim Wendelboe out of Oslo, a favourite of ours here in Joe’s and always one of our most popular guests. It’s probably because Tim has always been a great friend to us in Joe’s and is one of the most passionate speciality coffee people you will ever meet. Many of you will know this from being at the cupping he did with us last June in our Montague Street shop.

We have the whole range of Tim’s beans in our Arnotts and Montague Street shops including Finca Tamana (for espresso and filter), an organic Ethiopian (Hunkute) and a Kenyan filter.

We also have two very special Honduran coffees. One of them is a Java variety, a beautiful coffee which we had last year, while the other is close to a Geisha variety called Bourboncillo. More on that really special last one here: https://www.timwendelboe.no/coffee/caballero-bourboncillo

For more on Tim Wendelboe and his coffees, go here: https://www.timwendelboe.no/

Thanks.

Team at Joe’s

Joe’s Coffee is delighted to announce two very special free events taking place in our shops in Kildare Village and in Arnotts Department Store on Liffey Street on Thursday, April 20th.

The events feature chocolate from renowned Irish company Hazel Mountain Chocolate and single origin coffees from Joe's Coffee in two special pairing and tasting sessions. There will be a coffee brewing demonstration by Joe’s head barista Mate and tasting of Hazel Mountain’s superb bean-to-bar chocolate, all done with the opportunity for you to taste both the chocolate and coffee together.

Hazel Mountain Chocolate has a boutique bean-to-bar chocolate factory in the Burren Mountains in Clare and is one of the smallest and the most remote chocolate factories in the world. They make their chocolate in very small batches using rare Trinitario cacao beans and raw cane sugar for their dark chocolate and Irish milk from grass-fed cows in their milk chocolate, delivering you the finest, purest chocolate. Their chocolate-makers begin by hand roasting, cracking and winnowing cacao beans before stone grinding it for 40 hours. They then age their chocolate for a further three weeks before the chocolatiers create the award-winning range of bean to bar chocolates. For more information go here: https://www.hazelmountainchocolate.com/

The Kildare Village event is on Thursday, April 20th from 3pm-4pm. It is free but you need to reserve your place here on Eventbrite: https://www.eventbrite.ie/e/chocolate-and-coffee-pairing-by-hazel-mountain-chocolate-joes-coffee-tickets-33380663463

The Arnotts event is on Thursday, April 20th at 6.30pm. It is also free and places can be reserved here: https://www.eventbrite.ie/e/chocolate-and-coffee-pairing-by-hazel-mountain-chocolate-joes-coffee-tickets-33380638388

Many thanks.

Team at Joe’s

Great piece in The Irish Times about what speciality coffee kit the pros use at home to get the best brew. Here's what the Barn-loving, Chemex-using Domini Kemp, co-founder of Joe’s, had to say: “The MoccaMaster is a really sophisticated machine which makes excellent coffee and looks absolutely gorgeous. So although I currently use a Chemex which is a really simple way of making delicious coffee, I am going to get the MoccaMaster – because all you have to do is press a button, it’s so easy. Our main roaster at Joe’s is Ralf Rueller from The Barn in Berlin. Their roasting style is Nordic and they take great pride in sourcing ethically and sustainably so this is what I drink at home – buying in small quantities (€11.50-€12.50) and going through it quite quickly. I should also be grinding my coffee, but know my limits in the morning so I understand why some people say making fresh coffee is too much hassle, but delicious coffee is like delicious food, you get back what you put in.”

To read the full piece, go here: http://www.irishtimes.com/life-and-style/homes-and-property/interiors/home-brew-an-expert-guide-to-the-best-coffee-makers-1.3019006

Folks, the super-quick refurb in our speciality coffee shop in Kildare Village is now complete, and we're looking even better than we already did! Pop by and check out the new place.

Our Kildare Village shop will be closed for a couple of days while we undergo refurbishments. Apologies for the inconvenience, but it will definitely be worth it as we're going to look even better than we did before! But fear not! The Hatch horsebox at the entrance to Joe's is open for business, with hot soup, warm toasted sandwiches, tasty treats and delicious coffee all available until Friday. And then the Cupcake Bloke will be back until Sunday.

We are thrilled to welcome a new debut guest roaster to the two Joe's speciality coffee shops in Dublin: Casino Mocca out of Budapest. We have a natural processed Costa Rica and Burundi and a washed Burundi and Kenya. These are really special! Check them out. Find out more about Casino Mocca here: http://www.casinomocca.hu/

We have the latest issue of ‘Caffeine’ in shops now. It has a really fascinating cover story on the best combinations of coffee and charcuterie. That is a must-read. Fascinating! It also has great features on the reality of working on a coffee cart and the vibrant coffee culture in Zurich as well as all the news and views on speciality coffee you could want.

And it’s free!

As you know, we use coffee from The Barn Berlin here in Joe’s, as well as having their retail beans for sale. They also provide handy guides for home-brewing, including one for AeroPress. It’s many people's preferred method for getting the best coffee possible . . .

BARN GUIDE

Equipment: AeroPress set, scale, timer, grinder, pitcher, hot water, coffee beans

Brew time: 1:25 mins

Water: 230ml at 95 degrees Celsius

Coffee beans: 16g

Method: Put your AeroPress on your pitcher. Give the AeroPress a good rinse with hot water. This removes all paper taste from the filter and pre-heats your pitcher. Remove the rinsing water. Grind your coffee beans to a medium grind setting. Add the coffee to the AeroPress and tare your scale. Have your boiling water ready. Start your timer and add the hot water to the coffee. Give it a good, quick stir and place the plunger on top of the AeroPress. Pull the plunger up just a little bit to stop the coffee from dripping. Brew for one minute. Remove the plunger and quickly stir three times and place back. Press down for 20 seconds. Don’t forget that we stock AeroPresses in all three of our speciality coffee shops in Dublin and Kildare.

We have the latest issue of Standart in all Joe’s speciality coffee shops in Dublin and in Kildare Village. And it’s better than ever. This issue has content ranging from the oft-overlooked challenges faced along the supply chain to a harrowing creative piece detailing breakfast and coffee with the parents, to the quirky phenomenon of people gathering, eating cake and talking about death in cafés all over the world.

They also take you from Toronto’s hip cafés and must-see sights to Melbourne for a chat with Matt Perger about coffee, cooking and finding the right shoe and on to the coffee-producing regions of Vietnam and all the way back in time to the Italy of the Industrial Revolution as we trace the development of espresso, aluminium, and transportation in our ever-shrinking modern world.

A must for coffee-lovers.

More here: https://standartmag.com/

We are thrilled to have the full range of beans in from one of Europe’s coolest new coffee roasters, Talor&Jørgen out of Oslo. Our head barista Mate spent a few days in Oslo in 2015 learning the ropes on the roaster and developed a great relationship with these guys. So we are really honoured that Joe’s is the first cafe to stock Talor&Jørgen coffees.

Talor Browne is a coffee roaster, barista, pastry chef, writer and Q grader with over 15 years’ experience in the specialty coffee industry who was previously head roaster at Tim Wendelboe, while Jørgen Hansrud has trained over 300 baristas in his 10-year career in the coffee industry. As well as a roaster and a barista, he is also pianist, singer and choir conductor.

And you are in for real treat with these beans. We have six beautiful coffees, delivered in the rather stunning packaging. This is what we have on our shelves:

Chuito - Guatemala - Milk chocolate and marzipan

Muthonjo - Kenya - Blackcurrant and sugar snaps

Sao Benedito - Brazil - Dark chocolate and hazelnuts

Buziraguhindwa - Burundi - Elderflower and butter

Aricha - Ethiopia - Apricot and black tea

La Quebrada - Costa Rica - Liquorice and cherry

To celebrate this new roaster, we will host a free cupping in our Liffey Street store in Arnotts Department Store this Thursday (February 16th) at 7pm, tasting all six coffees. We’d love to see you there.

For more on Talor&Jørgen, go here: https://www.talorjorgen.no/en

Thanks.

Team at Joe’s

We are delighted to work with 3FE as guest roaster in Kildare Village. They have built such a huge, global reputation over the years and are regarded as one of the best around! Such gorgeous coffee and such an honour to have it in store!

The guys in the Hatch & Sons pop-up horsebox are currently brewing with the Malarkey blend, which is 3fe’s second seasonal and more adventurous blend. It is “made of some of the most exciting coffees we can get our hands on to create a delicate flavour profile. Excellent for both filter and espresso brewing!” Malarkey's current blend is: 50% Colombia Finca Buena Vista: Washed Caturra and 50% Nicaragua Finca Limoncillo: Natural Red Bourbon.

Here in Joe’s Kildare we also have for retail:

Farami De Dota - Costa Rica

Finca Los Jocotales - Gutamala

La Serrania SC Decaffeinated - Colombia

and the Malarkey and Momentum blends.

For more on 3fe, go here: https://www.3fe.com/

Thanks.

Team at Joe’s

As you know, we use coffee from The Barn Berlin in our three speciality coffee shops in Dublin and Kildare, as well as having their retail beans for sale. They also provide handy guides for home-brewing. It’s the ideal method for getting the best coffee possible.

Equipment: Chemex, filter, scale, timer, grinder, pitcher, hot water, coffee beans

Brew time: 4 mins

Water: 500ml at 95 degrees Celsius

Coffee beans: 33g

Method: Give the paper filter a good rinse with hot water. This removes all paper taste from the filter and pre-heats your Chemex. Remove the rinsing water. Grind your coffee beans to a medium to coarse grind setting. Add the coffee and tare your scale (so you are measuring just the coffee). Have your boiling water ready. Start your timer. Pour 70ml water to create the bloom At 30 seconds, pour in 100ml water. Repeat with 50ml every 20-30 seconds. Avoid letting the water rise too high.

Remember to pour in circular motions so all coffee is extracted nicely. Never pour on the sides, but follow the inner of a bagel form.

For more, pick up one of these guides in Joe's or ask our baristas about home-brewing! They're happy to help!!

Thanks.

Team at Joe's

We were honoured to welcome the legendary Ralf Rueller of The Barn Berlin to Dublin last week. He is one of the greats of the European speciality coffee world and it is a joy to hear him speak so passionately about what he does. (He is also a really nice guy!)

We, of course, use beans from The Barn in our three speciality coffee shops on Liffey Street in Arnotts Dublin and Montague Street in Dublin 2 and in the Kildare Village Retail Outlet, so to meet the man behind the beans was really instructive.

It was also really decent of him to agree to host an open cupping in our Montague Street branch last Thursday. Our cuppings are free to the public and there is always plenty of interest in them. Last week was no different and we had the biggest crowd ever at one of our cuppings. They included baristas from all over Dublin as well as our own staff and members of the coffee-loving general public.

Our own coffee legend Roark Cassidy hosted the event and also on hand were Ger O’Donohue from First Draft Coffee and barista Markhos Zeta.

Here is Ralf’s philosophy about coffee – and why we love working with him and his fab team: “Our vision has been very clear from the start: We focus on making our coffees better and better. No compromise, no fakery - just great coffee. We would never blend our coffees in order to showcase specific flavour profiles and to present each farm we work with. This makes our farmers proud and the product fully traceable.

“Our philosophy is to source and roast some of the best coffees available. By paying premium prices we enable coffee farmers to create a sustainable business. All coffees are scoring 86 points and more; they are fresh in season and roasted to perfection.

“We choose our beans for quality, cleanliness, sustainability and traceability. We only buy fresh, seasonal crop. It is one of our principles to treasure the value chain from crop to cup.

“Our roast style is fully developed but light and clean. We bring out the full flavour potential of each coffee. Working with single origin Beans is a lot easier than using blends – all beans are uniform and of highest grading.”

Thanks.

Team at Joe’s

Photo: Ralf Rueller, Roark Cassidy, Markhos Zeta and Ger O’Donohue

It's Chinese New Year again tomorrow and as always there's lots happening in Kildare Village, including special offers, great deals and general celebrations.

Here in Joe's in Kildare Village we have a range of really special Chinese teas from Clement & Pekoe to brew and for retail.

These include:

China Lung Ching: This is a mild green tea, a great choice for those only starting to drink green teas. Translated as dragon's fountain, it offers an “elegant, aromatic cup, reminiscent of soft meadow grass”. This is one of the most popular green teas available.

China Tarry - Lapsang Souchong: This is a black classic smoked tea with a smooth finish. Great depth of flavour for those cold winter days when a lighter tea simply will not do.

China Gunpowder: This is a serious green tea for serious green tea drinkers. Taking its name partly from the tightly rolled leaves characteristic of the dried tea and partly from the name of the factory in Hangzhou where it is produced, this ever-popular green tea is always of consistently high quality. Biting and tangy in the cup.

Silver Needle: This is one of the finest white teas available. This full-bud spring tea is a purist's delight and is described as “caressingly soft on the nose, subtle and delicate on the palate with a slightly vegetal finish”.

We also have Chinese tea pots and brewing kettles and some really lovely hampers! And for coffee-lovers, we have our 3FE hamper and, of course, we have our range of treats including tasty granola bars!

So much happening here, so drop in to us over the Chinese New Year!!

Thanks.

Team at Joe's

In advance of our special cupping session with Ralf Rueller of The Barn in Berlin on Thursday, January 26th, here's a really nice interview with him from The Culture Trip website:

Ralf Rüller, quality obsessed and a caffeine aficionado, is the brains behind The Barn coffee roasters and coffee shop in Berlin. The Barn has a philosophy that mirrors that of the slow food movement, creating the least amount of distance between source and product. We take a deeper look at this popular shop with its creator.

TCT: How did you decide to start The Barn?

RR: I lived in London for 10 years, very near Borough Market. Moving back to my own country in 2008, I wanted to open my own shop, to focus on a few things that I feel very passionate about, and to make them as good as possible. No compromise. That was Coffee, Bread and Cake; all made on site and all equally well done. After learning the trade for two ears at the wonderful Splendid Delikatessen, I started The Barn in June 2010.

TCT: Can you describe your first experience when you realized that you loved coffee?

RR: I think I was ready for a change in my life and to focus on something I totally believed in. I felt that a door had opened and I was totally on fire.

TCT: What sets The Barn apart from other roasteries and/or cafés in Berlin?

RR: We have been pioneers for uncompromised quality from the first day. We go all the way and execute with perfection. We are obsessed with quality and detail. The Barn has a fully integrated approach; we fully involve our baristas in our roast evaluation. All coffees are followed and evaluated on our bar every day. In roasting we pick the best beans we can find and build a close bridge to the farmers; every link in the value chain, from crop to cup, is equally important to produce the perfect cup of coffee. In principle we never blend any of our coffees in order that we can properly showcase each farm and terroir. If a coffee tastes great you don’t need to add another coffee to it to make it taste better. Its a very simple concept and connects everybody to the very special farms we work with.

TCT: What advice would you give to your younger self?

RR: To age slower so I can live longer.

TCT: How would you describe The Barn in 80 words?

RR: A leading specialty coffee roaster in Germany. Known for our uncompromising approach to quality, we only work with highest quality beans, fresh in season. Our strength is to find memorable coffees and to roast them to perfection. All we do is handmade; we are obsessed with quality. In roasting we follow the natural taste of a coffee. In principle we never blend any of our coffees to showcase individual flavor, terroir and the work of each farm.

TCT: If you weren’t roasting coffee/running The Barn what would you be doing?

RR: Spending more quality time with my boyfriend.

Quick Fire

TCT: Android or Apple?

RR: Apple. Always.

TCT: Home cooked meal or eat out?

RR: Home cooked. At my home.

TCT: Night owl or early bird?

RR: Early bird. Love to see cities waking up.

TCT: Morocco or Thailand?

RR: Thailand. Miss the climate.

TCT: Be able to fly or be able to go invisible?

RR: Fly. Fly!

TCT: Watch a film or read a book?

RR: Film.

You can read it here too: https://theculturetrip.com/europe/germany/articles/meet-the-brains-behind-the-barn-ralf-ruller/

We still have a couple of places for the free cupping, so message us here if you would like to attend.

Thanks.

Team at Joe's

Photo: Anne Bernecker (https://annebernecker.wordpress.com/)

We have the fab Koppi out of Sweden back as our guest roast in our speciality coffee shops in Dublin. These are always such popular beans with our customers, particularly the rather special Silent Shout. And their new packaging – while not as important as the coffee – is pretty damned cool too.

We have the full range in store now, including:

Costa Rica Santa Rosa 1900

Producer: Gelberth Naranjo

Cultivar: Catuai

Origin: Santa Rosa, Tarrazu, Costa Rica, 1.900-2.000masl

Process: Double fully washed, dried on raised beds

Flavour notes: Tropical fruit, cherries, marzipan

Colombia Finca San Juan

Cultivars: Variedad Colombia

Producer: Vincente Burbano

Origin: Cansacá, Narino, Colombia

Process: Dried Fermented, Dried on raised beds

Flavour notes: Blackberries, tropical fruit, molasses

Colombia El Triunfo #3

Cultivars: Variedad Colombia

Producer: Small Producers

Origin: Tarqui, Huila, Colombia

Process: Washed, Dried in parabolic dryers.

Flavour notes: Citrus, Floral, Berry jam

Silent Shout (espresso)

Silent Shout is a sweet and floral espresso with a creamy “mouthfeel”.

Nano Challa, Ethiopia

Recreio, Bourbon, Brazil

La Lia, Costa Rica

Flavour notes: Sweet chocolate and a fruity floral complexity

Costa Rica Monte Copey (espresso)

Farm: La Mesa

Cultivars: Typica

Producer: Navarro family

Origin: Santa Maria, Tarrazu – Costa Rica Altitude: 1900-2000 masl

Process: White honey, dried on raised beds

Flavour notes: Dark chocolate, plums, molasses

For more on Koppi, go here: http://koppi.bigcartel.com/

Thanks.

Team at Joe’s

We have two brilliant new beans in from The Barn Berlin. 

Mahembe is a fabulous Rwandan coffee which we also had last year, and it has beautiful, sweet cherry notes and vibrant acidity. Tasting notes: Cocoa Nibs. Cherry. Nutmeg.

Origin: Western Province, Rwanda.  Producer:  Justin Musabyiama Altitude: 1700 - 1900 Metres Varietal: Red Bourbon  Process: Washed   

From Ralf at The Barn: "We are very happy to bring back this amazing coffee. We visited Justin earlier 2016 and noticed the strong community building around the coffees - all focused on one thing: Making the coffees better. We chose Lot #58 this year - the best we had on the table. This coffee is reminiscent of cocoa nibs spiced with nutmeg. A cherry sweetness pops through it’s truffle mouthfeel. "

We also have a very fine Brazilian called Celso Minussi, a new microlot we have never had before. This is a natural processed coffee that is awesomely balanced, mouth-coating and rich.

Tasting note: Chocolate Mousse. Brazil Nut. Velvety.

Origin: Sao Paulo, Brazil

Producer: Celso Minussi (FAF Partner

Altitude: 1200 - 1300 metres

Varietal: Yellow Catuai

Process: Natural

From Ralf: Fazenda Ambiental Fortaleza’s (FAF) made a radical change from conventional farming to sustainable practices in 2001. We have spent a week with the Croce familiy (FAF) in July 2016 to fully understand how they operate and motivate their farming partners to produce high quality coffees. Celso Minussi is one of the outstanding Microlots that we purchased for THE BARN. This coffee pushes the quality perception of Brazilian coffees to a new level. Expect intense, clean and fluffy chocolate."

We hope you like them.

In all Joe's now.

Thanks. Team at Joe's

We may be famous for our speciality coffee, but we’ve also become a bit of ‘go-to’ place for healthy eaters, particularly as the new year begins. This is because we stock juices and make smoothies created by our sister company, Alchemy Juice Co. Not only that, but we also carry a range of their salads and lunchboxes which are obviously hugely popular at this time of year (and indeed all year round).

So if you’re looking for a healthier lunch this January, check out these salads which are available in our stores in Arnotts on Liffey Street, in Kildare Village and on Montague Street off Harcourt Street:

KALE CRACK SALAD: kale, tahini, seeds, raisins.

ASIAN SALMON SALAD: chargrilled salmon, carrot strips, Chinese leaves, red & yellow peppers, courgette, spring onions, coriander, edamame beans, asian dressing and lime slices.

PALEO CAESAR: free range Irish roast chicken, kale, tahini, lemon juice, garlic, pumpkin seeds, sunflower seeds, sesame seeds and tamari.

SUPERFOOD SALAD: spinach, blueberries, toasted chickpeas, roast sweet potato, honeyed walnuts, sprouts, lemon & goji-berry oil, mixed leaves, spinach.

PALEO POWER: leek and carrot nut loaf, cabbage and beetroot power slaw.

BEEF CRACK KALE SALAD: rare Irish beef, asian dressing, Portobello mushrooms, quinoa, nutritional yeast and crushed walnuts.

Thanks and here’s to a happy, healthy 2017!!!

Team at Joe’s

Folks, here are our opening hours for our three speciality coffee shops over Christmas and the New Year:

Joe's in Arnotts Department Store, Liffey St, Dublin 1: Open every day except Christmas Day

Joe's in Kildare Village: Open every day except Christmas Day

Joe's on Montague St, Dublin 2: Open until Thursday, December 22nd. Closed from Friday, December 23rd, and reopening Tuesday, January 3rd.

Thanks and have a good one! Team at Joe's

Those fine folk who run the excellent Dublin Drinks Coffee Twitter account ‏(@DubDrinksCoffee) are having an amazing #12DaysOfCoffee giveaway. We are delighted to be involved and have given a bag of this superb 'Christmas Coffee' from The Barn Berlin as our prize. We will be featured tomorrow (Tuesday, December 20th) so follow the competition on @DubDrinksCoffee and be in with a chance of winning this fine coffee!!

Thanks.

Team at Joe's

As you know, our latest guest coffee roaster is Square Mile Coffee Roasters out of London. They produce incredible speciality coffee, and chief among their offerings is the remarkable seasonal espresso, Sweetshop.

According to Square Mile, "the idea behind Sweetshop is simple: combine sweet and characterful coffee to create a fun, wildly complex and fruit-driven espresso. It isn’t about balance. It isn’t about tradition. This is about cramming as much fruit and complexity into the cup as possible. We want an espresso that doesn’t taste like anything else."

This would make for a fantastic gift for any coffee-lover this Christmas. Check out more info here: https://shop.squaremilecoffee.com/products/sweet-shop

Thanks, Team at Joe's

We have some special festive beans in from The Barn Berlin at the moment. Their 'Christmas Coffee' is a Rwandan with orange, chocolate and raisin tones. Really special! More on the beans here:  http://barn.bigcartel.com/product/christmas-coffee-rwanda-filter-espresso

Thanks, Team at Joe's

Our new guest roasts are in and they are very, very special!! You might even buy the Sweetshop as a present for someone you love who loves their coffee!

These are some of the beans we have (with notes by Square Mile):

Sweetshop: The idea behind Sweetshop is simple: Combine sweet and characterful coffee to create a fun, wildly complex and fruit-driven espresso.

Ortiz 1900: Apple/Hazelnut/Brownie. Another year in which we are excited to offer the delicious Ortiz 1900 from the Granitos mill and this year the coffee tastes like an apple hazelnut brownie in a cup. If an apple hazelnut brownie isn't a thing, it should be.

Aramo: Passion fruit/Honeycomb/Velvety. This first coffee of this year's Ethiopia season is a naturally processed lot and we think it's a deliciously bright and fun start to the season. Sweet honeycomb notes are underpinned by tropical fruits such as passion fruit, mango and lychee and a velvety texture.

Miralvalle: Pear/Hazelnut/Golden Syrup. Hailing from the Huehuetenango region of Guatemala we have the Miralvalle. Tasting like Nutella with pear notes and a golden syrup sweetness, this is a seriously good cup and ticks all the boxes we expect from the region!

La Democracia: Pineapple/Cocoa/Nougat. Leading with pleasing pineapple and cherry flavours this is primarily a fruity espresso, though later notes of chocolate and nougat make sure that the overall profile is balanced. This is great with milk but we think it really shines on it's own!

For more go here: https://shop.squaremilecoffee.com/

Thanks.

Team at Joe's

Great to see some of our favourite speciality coffee companies, including The Barn, Five Elephant Coffee and Comandante grinder maker, on this list of European Coffee Trip award winners: http://europeancoffeetrip.com/winners-ect-awards-2016/ Congrats to all! Thanks. Team at Joe's

Christmas is coming and we have some pretty amazing ideas for the coffee-lover and tea-lover you love!! If someone you know likes speciality coffee and wants to brew at home, any of the gift ideas below would be ideal. And there’s also the ever-popular and super-stylish Stump teapot!

The gifts below are in all three Joe’s in Arnotts, Kildare Village and Montague Street off Harcourt St in Dublin 2. And if you have any queries about the best present to get, just ask our baristas! They are only too happy to help and they love talking about coffee!!

The Barn Berlin Gift Box

This may be the coolest Christmas present idea ever: a bag of coffee and a Mast chocolate bar in a gift box from the guys in The Barn in Berlin. And there’ll different ones every week coming up to Christmas

Comandante grinder

The Comandante C40 Nitro Blade is the ultimate in grinders! You will not find better on the market! End of.

Chemex coffee maker

“The best cup you've ever had, every time you have it.” The Chemex coffeemaker is an elegant, one-piece, hourglass-shaped vessel made of high quality, heat resistant glass. The traditional model comes to you with a polished wood collar and leather tie. The collar serves as an insulated handle around the middle of the coffeemaker. This is the one people rave about!

Brewista kettle

Brewista temperature-controlled gooseneck kettle is probably the coolest on the market and the one that most coffee-lovers favour at home.

Cafe de Tiamo coffee pot

The polished Pour Over Pot from Tiamo is another good option for home-brewing! They have a stainless steel body and knob with PP handle and are designed for optimal stream control.

AeroPress

While some swear by Chemex, others only use the AeroPress, a versatile, portable and easy to use device for home-brewing. It makes delicious coffee and one can also become a champion if you master their aeropress making skills (aeropress championships)?

Stump Teapot

This is the coolest, most stylish teapot ever! This Stump teapot comes complete with an extra-fine 0.3 mm stainless-steel tea infuser and permanently attached hinged lid for easy use. The extra-fine infuser also enables you to steep fine loose-leaf teas, but is also ideal for use of teabags.

Thanks.

Team at Joe’s

Folks, we now have a second round of very fine coffees in from our current guest La Cabra Coffee, Including this very special lactic processed Costa Rican from an Ethiopian hybrid variety. Thanks. Team at Joes

We have this really tasty new espresso from The Barn Berlin which will be the house coffee in our Dublin speciality coffee shop in Arnotts and and in our shop in Kildare Village. It's a Cauca from Colombia: 'This coffee is very creamy and has taste notes of sweet mango and almonds. Low in acidity and rich in flavour, Cauca makes a super tasty espresso that cuts well with milk - perfect for the season.'

More here: http://barn.bigcartel.com/product/cauca-colombia-espresso

Thanks.

Team at Joe's

We are delighted that Ola from Positive Vitality Nutritional Therapy will be doing another free healthy chocolate recipe workshop in our Montague Street speciality coffee shop on Saturday, December 3rd from 11am-12pm.

This time it will be a demo with a Christmas twist. Among other supertasty chocolate treats, Ola will be making a Vegan Vanilla and Chocolate 'Cheesecake' on Pecan Crust (see photo).

As always, it will be lots of fun with lots of gorgeous chocolate!

No booking required! Just swing by at 11am!!

More here: http://www.positivevitality.ie/services/events-and-courses/

Thanks.

Team at Joe's

We have a new guest espresso in our specaility coffee shop on Liffey Street in Arnotts Department Store in Dublin city centre. It's from La Cabra Coffee: the Kaldi blend of Ethiopia-Costa Rica-Brazil. Natural and pulped natural blend. Creamy rich and sweet. 'Chocolate, hazelnut and orange.' It'll be in Montague Street on Monday too. Highly recommend!! Thanks. Team at Joe's

Folks, we are delighted to have La Cabra beans back as our guest roasts! We have two red honey processed Costa Ricans, a Kenyan and the super-special Cerro Azul, an exclusive Geisha from Colombia. These are all really really beautiful coffees!! Thanks. Team at Joe's

We have a new El Salvadoran filter in from the Barn: LOS PIRINEOS PACAMARA! 'Tropical. Black Grape. Intense.' Apart from its unique flavour profile, the interesting thing about this bean is that it’s the very large Pacamara coffee variety. The size of the coffee is almost twice as big as some other varieties. More here: http://barn.bigcartel.com/product/los-pirineos-el-salvador-filter

Thanks. Team at Joe's

Coffee-lovers, we have a really fantastic hand grinder available in all three Joe's speciality coffee shops in Dublin and Kildare at the moment.

'It's the Comandante C40 Nitro Blade. It's a high-end hand grinder with fantastic specs for getting the perfect coffee. The stainless steel burrs are sharpened twice to give your coffee a precise cut for perfection. Double bearings also make grinding super easy and fast. Long endurance, robustness and the latest technologies ensure perfect geometry of the burrs. The box comes with an extra glass container to store your ground coffee.'

Thanks.

Team at Joe's

PS We know Christmas is a million years away, but it was suggested to us by a customer that this would make an ideal present for a coffee-lover!!

We are looking for a passionate, dedicated, speciality coffee-loving leader to be Head Barista/Assistant Manager in our coffee shop on Liffey St (Arnotts). Could it be you?

Are you passionate about all things coffee? Would you consider yourself a coffee geek? Do you have at least three years' full time barista experience in an independent speciality coffee shop? Can you impress with an excellent knowledge of: proper extraction of espresso-based drinks, micro-texturing of milk, beautiful latte art and filter brewed single origin coffee?

The position pays €12 an hour and can be applied for here: https://www.jobs.ie/ApplyForJob.aspx?Id=1566928

Thanks and we look forward to hearing from you!!!

Team at Joe's