Our story so Far...
Our Irish food company has grown substantially over the last 18 years and so has our interest in coffee. But it wasn't until 2011 that we started to really get the coffee bug. As novices, we learned a lot by visiting places such as Caravan, Monmouth Coffee and Square Mile in London. Meeting and speaking to real pros such as Peter James, Anita Le Roy and James Hoffmann gave us a taste of what was possible in the cup. We spent the next two years tasting, cupping, studying, meeting and yakking with anyone who was as passionate about coffee as we were becoming.
And so the idea for Joe’s was born in 2013. We started working with great artisan micro roasters and specialty kit purveyors and we built our knowledge gradually. We’ve also been so lucky to have the support and guidance of a number of phenomenal guest roasters: Square Mile, Intelligentsia, Koppi, Drop Coffee, Tim Wendelboe, The Coffee Collective, Five Elephants, Da Matteo and La Cabra. It has been a joy to be able to bring these coffees to Dublin. And all of these relationships have been a vital part of Joe's success. We are humbled by the support of these legends and the way our customers have embraced them all.
But it is our relationship with main roaster, Ralf Ruller from The Barn in Berlin which has been the most important. THE BARN is a leading Speciality Coffee Roaster based in Germany dedicated to uncompromised quality and clean flavours since 2010. Why? They don't do blends. Their coffee is fully traceable and ethically sourced from sustainable farms. Ralf works with specialists in each region because he believes they are the crucial link to the farmers. These local partners are needed to build a long-term relationship and to evoke change in farm practice.
It's fair to say, they encourage their coffee farmers to emulate the best winemakers, encouraging best practice to produce higher quality. As a result, year on year we see improvements in cup quality. The Barn's roast style is based on Nordic Roasting: they roast our coffees light to showcase clean flavours, terroir and the individual taste of each farm. The aim is to fully develop the sweetness and body of our coffees - at the same time keeping our roasts clean and tasty.
But we also have great food! Delicious artisan sandwiches showcasing some great Irish suppliers: our spiced beef & Wicklow Brie sandwich is legendary, as are the hot and toasty Jo Fo’s: artisan focaccia toasted and served with homemade soups and our personal favourite: The BGC - Best Grilled Cheese. For the more health-conscious, we have the finest cold-pressed juices and salad boxes inspired by our wheat-free, dairy-free and sugar free range of Alchemy lunch boxes, as well as our protein or spirulina balls.
Mate Szekeres, one of our original baristas, has been promoted to Head of Coffee and Operations. His great passion for Joe's and for coffee has been further highlighted by his continued focus on education through SCAE diploma courses and on recent stages with Tim Wendleboe in Oslo and at The Barn in Berlin. We've invested in training and learning for our company as we hope that will continually enhance what we're trying to do. We use their incredible knowledge to get the best out of each cup.
In short, we are proud to be one of the 80 best coffee shops across the globe that The Barn works with. We are proud to be part of THE BARN FAMILY.
But most importantly, we believe that great coffee is a luxury that everyone should be able to enjoy.
Domini & Peaches Kemp, Roark Cassidy
Directors and Co-founders of Joe's