JOE’S ONLINE SHOP IS NOW OPEN

We are delighted to announce that our new online shop is now live here at https://joes-coffee-ireland.myshopify.com

We are selling specialty coffee beans from The Barn Berlin, our house roaster. Click here to  find the filter or espresso beans you want: https://joes-coffee-ireland.myshopify.com/collections/coffee-beans

We will also be selling the very best in coffee equipment from around the globe, including Aeropress, Chemex and Kalita coffee-makers as well as Wilfa grinders and brewers. We also have Bonavita kettles, Comandante grinders, Hario brewers and much, much more. To see the full range of kit available go here: https://joes-coffee-ireland.myshopify.com/collections/all

Or if you want to get vouchers, we can help there too: https://joes-coffee-ireland.myshopify.com/collections/courses

We are also now running brewer and barista courses, with the first ones starting on Sunday, February 18th. More information here: https://joes-coffee-ireland.myshopify.com/collections/all

And the best news right now! We have a special introductory #ValentinesDay offer on this week! All items are 20% off. To get the discount, just enter the code ‘Valentines’ at the check-out!

Thanks.

Team at Joe’s

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Baristas, Careers, Dublin coffee shops, Training, Coffee Training, Barista Course, Brewer Course

TRAINING COURSES

We are delighted to announce that Joe’s Coffee Dublin is now running barista and brewer courses. We have built up a lot of passion about specialty coffee over the years and Joe’s manager Máté has turned that into a skill and become a qualified instructor. Our first course start this month with full details and links below.

Barista Foundation Course (February 18th, Montague St, Dublin 2)
Full-day course covering the basics of coffee, use of espresso machine and grinders, espresso-based beverages and milk texturing.
Booking: https://joes-coffee-ireland.myshopify.com/collections/courses/products/sca-course-barista-foundation

Brewers Foundation Course (February 25th , Montague St, Dublin 2)
Full-day course covering the basics of coffee, coffee origins and processing methods, different brewing methods.
Booking: https://joes-coffee-ireland.myshopify.com/collections/courses/products/sca-course-brewers-foundation

Thanks.

Team at Joe’s

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Coffee tasting, Specialty coffee

NEW IN FROM THE BARN

We are delighted to have a range of new specialty coffee beans just arrived in from The Barn Berlin, our partner roaster. These are really special . . .  as always. You’ll find them in our specialty coffee shops on Liffey Street in Arnotts in Dublin 1, in Dundrum Town Centre and in Kildare Village Retail Outlet as well as in our two shops on Montague Street and Leeson Street in Dublin 2.

We have the following:

Marcos Limongi out of Brazil: Almond. Mandarin orange. Silky.

“Limongi´s relentless dedication matched with an incredibly steep terrain both challenges manual work while nestling the trees among mountainside crevices. This creates for an ideal habitat for the trees with more shade and cooler breezes bringing out an incredibly diverse cup profile.”

El Diamante out of Honduras: Dark grapes. Red apple. Silky.

“Coffees from Honduras can be amazing when they are from the right places and are processed well. They often have more complexity, depth and richness than most other Central American coffees. El Diamante is a small farm in the Western part of Honduras. The cup has notes of dark grapes, red apple, almonds and florals. The mouthfeel is buttery. Francisco Alvarado is part of a new movement of small farmers who invest in owning micro mills to process quality coffees on their farms. Rather than just selling cherries to traders. The coffees are handpicked, separated by varietal, washed and dried slowly on raised beds.”

La Isla out of Costa Rica: Pineapple. Guava. Vibrant.

“Laszlo Banyai originates from Hungary and has a background in wine. He applied his wine experience to Specialty Coffee and we are proud to present the result of his hard work. This honey processed coffee is a tropical experience: Strong flavours of pineapple, guava and papaya. High sweetness and an exciting acidity. Laszlo acquired two farms in Costa Ricas famous West Valley five years ago, La Isla and Lourdes. We are proud to offer our first season from La Isla. Costa Rica is known for clean processing and its different types of honey coffees. We will do processing experiments with La Isla and grow our partnership with them.”

Mahembe out of Rwanda: Sweet cherry. Chocolate. Black tea.

“Rwanda has a long tradition of growing coffee but only recently saw strong uplifts in processing quality. Mahembe is located in the Western Province near Lake Kivu. This coffee is the most interesting one in the region. Notes of caramel chocolate, morello cherries and black tea add to the complexity of this cup. Justin Musabyiama returned to his homeland after the 1994 Genocide. He started Mahembe washing station in 2008. With a strong focus on quality and community building Justin now produces 75% of A1 grades and takes a top five position every year in the Cup of Excellence (CEO). He offers health insurance, school fees and cows as premium payment to his farmers.”

We think you may love them.

Thanks.

Team at Joe’s

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Cupping, Coffee tasting, Baristas, Workshop, Specialty coffee

UMAMI WORKSHOP

Here are a selection of photos from our Umami Workshop with Susie Kealy of The Barn Berlin which took place in our specialty coffee shop on Montague Street in Dublin on January 23rd, 2018. It was a great night with a fab crowd. We had lots of fun but we also learnt a lot about coffee beans, grinding, cupping and the different flavours our mouths can detect, from sweet and sour to salty and bitter and, of course, umami.

Huge thanks to Susie for being such an informative host for the evening!

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Careers, Baristas, Job fairy, Specialty cofffe

WE ARE HIRING . . .

Love specialty coffee? And great food? Want to join the Joe's team and work with beans from The Barn, Square Mile, Koppi, La Cabra and others? We're hiring baristas.
Email cover letter and CV to: baristajobs@joes.ie

More on careers with Joe's specialty coffee shops in Arnotts Department Store on Liffey Street in Dublin 1, in Dundrum Town Centre, in Kildare Village Retail Outlet and on Montague Street and Leeson Street in Dublin 2 here: https://jobbio.com/joes-coffee-careers 
#jobfairy

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Workshop, Cupping, Coffee tasting

Home brewing workshop

We are hosting a very special coffee brewing workshop on the 22nd of February from 6pm in our specialty coffee shop in Harvey Nichols in Dundrum Town Centre.

This workshop will showcase the wonderful new Wilfa grinder and brewer and will be a great opportunity for enthusiastic home brewers to improve their coffee knowledge and bring their brewing skills to the next level.

The event will include a talk about specialty coffee and home brewing, tasting a variety of coffees, demonstration of the use of grinders and home brewing equipment and a quiz. The winner of the quiz will take home a brand new Wilfa grinder worth €125.

Snacks and refreshments will also be available during the event.

Book here on Eventbrite: www.eventbrite.ie/e/coffee-brewing-workshop-tickets-41956392700

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Workshop, Cupping, Coffee tasting

UMAMI WORKSHOP

NEW EVENT! Join Susie Kealy from The Barn Berlin for a special UMAMI WORKSHOP in our Montague Street coffee shop on Tuesday, January 23rd.

Susie will present this sensory session that should not be missed. Umami is a scientifically recognised fifth basic flavour; along with sweet, sour/acidity, bitter and salty. It was only acknowledged at the beginning of the 20th century, and is said to describe the ‘meaty’ or ‘savoury’ flavour that appears in, among other things, cooked meat, vegetables and cheese.

This sensory workshop will be an introduction to this fifth taste and will include tasting of various water solutions, food items and, of course, cupping different coffees.

Refreshments and snacks will be available.

Details and booking here on Eventbrite: https://www.eventbrite.ie/e/umami-workshop-tickets-41877043364

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Recipe

STICKY TOFFEE PUDDING RECIPE

People have been asking us for this Domini Kemp recipe for our Sticky Toffee Pudding with Dates, Pears and Crème Fraiche, so here it is . . .

Domini writes: 'I love this recipe – mainly because I am so bad at baking cakes.  This pudding is pretty foolproof, improves after a day or two and will win you loads of praise and approval.  What more could you ask for?  A food processor, to make it all easy, and a 24 cm non-stick cake tin with spring-back sides.'

INGREDIENTS (Cake)

375 ml water

250 g stoned dates

3 pears, finely diced

150 g butter

375 g soft brown sugar

3 eggs, beaten

450 g plain flour

1 teaspoon baking powder

METHOD

Heat the water, dates and pears in a medium-sized saucepan.  Bring to the boil then reduce the heat and simmer, until almost all the water has evaporated and the mixture is all soft.  This takes about 25 minutes.  It should resemble a puree, but if it’s still a bit chunky you can process until smooth in the food processor.  Set aside until the cake bit is made.

Preheat oven to 180 C.

In a food processor or cake mixer, cream the butter and sugar together until light and fluffy.  Reduce the speed and add the eggs.  Sometimes the mixture separates and starts to look like sour milk or something equally yucky.  If this happens, add a spoonful of flour and give it a whiz. Things should return to normal. Pour the mixture into a bowl, and fold in the flour and baking powder.  Add the date and pear puree, mix well and pour into the greased 24cm non stick cake tin with spring back sides.  Bake for 45-50 minutes.  The sponge should be fairly firm in the centre and a knife should come out clean when inserted in the centre.  If not, cover with foil and cook for another 10 minutes.  Set aside to cool while you make the toffee sauce. 

INGREDIENTS (Toffee Sauce)

500 ml cream

200 g caster sugar

100 g soft brown sugar

150 g butter

400 ml crème fraiche

Heat everything, except for the crème fraiche, in a medium sized saucepan.  Bring to the boil, then reduce the heat and simmer for 10 minutes.  Remove from the heat, transfer to a bowl and allow to cool for about half an hour.  Whisk in the crème fraiche. 

Unclip the side of the cake tin and, using a large knife, carefully slice the cake horizontally into two.  This is a bit awkward but do your best, and if it falls apart, who cares! It’ll all get drenched in toffee sauce so no-one will know.  Clip the side back on the cake tin and pour half the toffee sauce on to the bottom half of the cake.  Put the top half back on and pour over the remaining toffee sauce.  Cover with cling film (if sauce is leaking, put the whole lot into a roasting tin, or large plate) and keep overnight in the fridge, unless you are serving that day.  You can heat up the cake uncovered for about 15 minutes at 150 C before serving, or else serve it up cold.  Whichever you prefer.

Enjoy!

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SUPERCOOL NEW GUEST

We are delighted to welcome Norwegian roaster Talor & Jorgen back as our guest roaster. Really superb coffee beans and, of course, their legendary packaging makes them stand out even more. In fact, if you were looking for a nice Christmas present for the coffee-lover in your life, the Talor & Jorgen bags are ideal. Here’s a little about Talor & Jorgen’s approach to coffee: “We tried to make choosing your favourites as easy as possible, that’s why you’ll find the most prominent flavour notes in each coffee front and centre, with the origin and producer on the back. When one coffee is out of season, we will try and find another with similar characteristics so that you don’t have to go without your favourite types of coffee each morning. “Coffee is just like any other organic product. Different countries harvest at different times of the year. So we’ll have a rotating selection all year round. But the nice thing is that if you create an account with us, your selection will teach us a lot about what kind of flavours you like. So the more often you come back, the more likely it will be that we can find raw coffees that suit your tastes. “Think of it this way: you get to be part of our green buying team (just without all that international travel and paperwork). “Quality is the backbone of what we do but we are also aware of the increasing difficulty for producers to continually provide coffees above specialty standard due to pervasive disease, lack of diversity in varieties, inclement weather, transportation and drying issues. “This is why we want to offer broader ranges of quality than you would typically see within specialty coffee roasters. This allows us to develop relationships with producers and continue to support them regardless of the quality of their harvest. It also allows us to have a spectrum of roast degrees that can satisfy a broad range of tastes for our customers.” We have a variety of their coffees in Joe’s at the moment. You can read more about them here: https://www.talorjorgen.no/en/coffee Also good piece here on Sprudge.com about their packages: http://sprudge.com/nice-package-talorjorgen-in-oslo-norway-114346.html Thanks. Team at Joe’s

We are delighted to welcome Norwegian roaster Talor & Jorgen back as our guest roaster. Really superb coffee beans and, of course, their legendary packaging makes them stand out even more. In fact, if you were looking for a nice Christmas present for the coffee-lover in your life, the Talor & Jorgen bags are ideal.

Here’s a little about Talor & Jorgen’s approach to coffee: “We tried to make choosing your favourites as easy as possible, that’s why you’ll find the most prominent flavour notes in each coffee front and centre, with the origin and producer on the back. When one coffee is out of season, we will try and find another with similar characteristics so that you don’t have to go without your favourite types of coffee each morning.

“Coffee is just like any other organic product. Different countries harvest at different times of the year. So we’ll have a rotating selection all year round. But the nice thing is that if you create an account with us, your selection will teach us a lot about what kind of flavours you like. So the more often you come back, the more likely it will be that we can find raw coffees that suit your tastes.

“Think of it this way: you get to be part of our green buying team (just without all that international travel and paperwork).

“Quality is the backbone of what we do but we are also aware of the increasing difficulty for producers to continually provide coffees above specialty standard due to pervasive disease, lack of diversity in varieties, inclement weather, transportation and drying issues.

“This is why we want to offer broader ranges of quality than you would typically see within specialty coffee roasters. This allows us to develop relationships with producers and continue to support them regardless of the quality of their harvest. It also allows us to have a spectrum of roast degrees that can satisfy a broad range of tastes for our customers.”

We have a variety of their coffees in Joe’s at the moment. You can read more about them here: https://www.talorjorgen.no/en/coffee

Also good piece here on Sprudge.com about their packages: http://sprudge.com/nice-package-talorjorgen-in-oslo-norway-114346.html

Thanks.

Team at Joe’s

CHRISTMAS PRESENTS FOR COFFEE-LOVERS

Looking for the perfect gift for the coffee-lover in your life? Or someoane you think would like to get into specialty coffee a bit more? We can help!

Here’s a selection of Christmas presents now in all Joe’s specialty coffee shops (in Arnotts Department Store on Liffey Street in Dublin 1, in Kildare Village Retail Outlet, on Montague Street off Harcourt Street in Dublin 2, on Leeson Street just off Stephen’s Green also in Dublin 2 and in our new flagship coffee shop in Dundrum Town Centre.

Christmas gift packs

We have gorgeous gift packs specially for Christmas with a bag of seasonal beans from our house roaster The Barn Berlin and chocolate from Hazel Mountain Chocolate.

Coffee beans

As well as beans from The Barn, we have really special coffee in from Talor&Jorgen out of Norway. They’re a really special roaster and one we love working with. Their funky packaging mean they also make really nice presents. We also have coffee beans in from La Cabra which would also make really nice Christmas gifts for any coffee-lover.

Vouchers

We now have a range of special coffee vouchers which can be redeemed in any Joe’s for coffee beans or any coffee kit, such Chemex, Aeropress, Kalita or grinders or brewers. Ideal if you’re no 100 per cent sure what the person needs or wants in coffee terms.

Grinders and brewers

We have a selection of the best coffee kit in all Joe’s but the grinders and brewers from Wilfa are particularly special. Really nice present for anyone who loves their specialty coffee.

T-shirts

Our unique, specially designed Joe’s T-shirts are cool and fun ... and you don’t have to be called Joe to wear them.

Thanks.

Team at Joe's

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LA CABRA’S BACK

We are delighted to have specialty coffee beans from La Cabra out of Denmark back in our coffee shops in Dublin. We have built up a great relationship with the guys from La Cabra over the years and their coffees are always so popular with our customers.

You’ll find the beans in our Arnotts shop on Liffey Street in Dublin 1 and in our shop on Montague Street in Dublin 2. They should also be in our new flagship coffee shop in Harvey Nichols in the Dundrum Town Centre over next few days as well as in our Leeson Street cafe.

We have got all four of La Cabra’s current range of fantastic coffee beans . . . all by different processing methods.

Shembati (Burundi): washed. “A tart and lively red-fruit jam for the cold months ahead.”

La Roca (Costa Rica): red honey processed. “Structured and subtle orange blossom tea.”

Altos (Costa Rica): natural. African acidity in a complex interpretation of terroir in Costa Rica The Farm.”

Jalisco (Colombia): lactic fermentation. Plum and chocolate-flavoured body with a sweet vanilla finish.”

We’ll also run the Shembati as our guest espresso from next week.

These beans are also all ‘omni’ roasts, meaning they’re good for espresso and filter too. Check out the supercool website here for more on La Cabra’s methods and philosophy.

Thanks.

Team at Joe’s

KOPPI  IN THE HOUSE

We are delighted to have the full range of beans from new guest roaster Koppi in our specialty coffee shops in Dublin city centre. After just having Assembly Roasters and then Square Mile, both out of London, we’ve been a bit spoilt for choice. So, to be able to have Koppi as our new guest roaster is just brilliant. We’re thrilled and hope you will be too as they’ve always been a popular guest here in Joe’s.

We were going to tell you all about the Koppi philosophy but then we decided it might be best to let them do it themselves.

“Great coffee doesn't become great by chance and at Koppu in Helsingborg (Sweden) Anne Lunell and Charles Nystrand do everything to bring out the best in each bean. This video shows how they work and what drives them to follow the coffee all the way from the soil where it’s been growing to the brewed cup. Coffee that has been treated with care and respect from the beginning to the end that is what Koppi stands for:https://vimeo.com/125221485 ”

And for espresso lovers, we also have their legendary Silent Shout, a sweet and floral espresso with a creamy mouthfeel.

Find out more about all Koppi coffees here: https://www.koppi.se/shop

Thanks.

Team at Joe’s

 

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SQUARE MILE IN THE HOUSE

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

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NEW KID ON THE BLOCK

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

 

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ASSEMBLY TIME

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

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Born in The Barn

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

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SUPER SUMMER SALADS

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

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NEWS FROM THE COFFEE FRONT

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, 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 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.

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COLD BREWS

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.

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