We love these photos of Ralf from The Barn in Berlin with Hanka, manager of Joe's specialty coffee shop on Montague Street and Leeson Street in Dublin 2. They were taken at our recent coffee cupping here in Dublin . . .
Folks, from this Saturday on, our specialty coffee shop on Leeson Street in Dublin 2 will open from 10am to 4pm. This means that our Montague Street shop will be closed on Saturdays from now on. It will operate, of course, as normal during the week.
So, if you need specialty coffee from The Barn or one of our great Alchemy smoothies this Saturday, you know where to go! We also have the best pastries to go with your flat white, a range of killer sandwiches and the best salads in town! And, of course, some Alchemy juices to quench your Saturday morning thirst . . .
Folks, our latest batch of specialty coffee beans have arrived in from The Barn in Berlin. Some really special filters and espressos. You’ll find them all in our specialty coffee shops on Leeson Street and Montague Street in Dublin 2. They are also now in our cafe in Arnotts on Liffey Street in Dublin 1, as well as our specialty coffee shop and restaurant in Harvey Nichols in the Dundrum Town Centre.
Pop in and pick up a bag of beans and/or grab a specialty coffee made by one of our baristas, all of whom have also received extra training from Ralf Ruller and his team in the Barn.
Find out more about the beans and about the Barn here: https://thebarn.de/collections/beans
Team at Joe’s
We are running a special MARCH MOMENTS coffee competition on our Instagram account for the month of March. Just take a cool photo of a coffee you got in Joe's and then post it to Instagram, tagging joesdublin.
At the end of the month, we'll choose the best one and that person will win a supercool coffee prize: an AeroPress, filters, a bag of beans from The Barn and a bar of gorgeous Hazel Mountain Chocolate!
Usual Ts & Cs apply. You can enter up to three times! Here are some examples . . .
Take a shot and good luck!
Folks, we are having a massive coffee kit clearance sale in our Montague Street shop: 20% off all brewing and grinding equipment!!!
We have products from Chemex, Aeropress, Wilfa and more . . .
So swing by!
(Note: Sale does not include beans or filter paper.)
Our latest guest roaster is Drop Coffee out of Stockholm. We have had their beans before a couple of times and they are always superb.
Carmelita (competition lot) - Bolivia
Hunkute - Ethiopia
El Sunzita (washed) - El Salvador
El Sunzita (natural) - El Salvador
Kamwnagi - Kenya
More on Drop here: https://www.dropcoffee.com/
We are delighted to welcome back La Cabra as our new guest roaster. Their specialty coffee beans are always so popular with our customers as, of course, is their packaging. We have their full range in stores at the moment.
Find out more here: https://www.lacabra.dk
And also watch this: https://vimeo.com/161774370
Our new flagship specialty coffee located in the Harvey Nichols shop on the main square in Dundrum Town Centre in Dublin 14 now does a range of special ALL-DAY BREAKFAST & BRUNCH dishes which we think you’ll like. They’re perfect if you need a break from the shopping . . .
BUCKWHEAT & CACAO GRANOLA: Velvet Cloud yoghurt, fresh berries, compote
SHAKSHUKA: baked eggs, tomato, spiced feta, sumac and black sesame (add chorizo)
AOT: avocado, sourdough toast, roast tomato, chilli oil and honey-walnuts
FRUIT SCONE or BERRY SCONE: with butter and G’s jam
FRESH PASTRIES: croissant/pain au raisin/pain au chocolat/almond croissant
Team at Joe’s
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
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.'
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
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.