specialty coffee

Dublin brunch, Dublin coffee shops, Food Dublin, Homebrewing, Salad bar, Sandwich bar, Specialty coffee

LEESON STREET NOW OPEN ON SATURDAYS!!!

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 . . .

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Baristas, Coffee tasting, Cupping, Dublin coffee shops, Homebrewing, Specialty coffee

STRAIGHT OUT OF THE BARN

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

Thanks.

Team at Joe’s

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Baristas, Dublin brunch, Dublin coffee shops, Food Dublin, Specialty coffee

KILLER SANDWICHES!

We have two super-tasty hot baguette sandwiches in our Montague Street shop:
BANH MI: charred chicken, pickled vegetables, coriander, mint, tahini, chilli and lime dressing.
and
VEGAN BANH MI: roast portobello mushrooms, pickled vegetables, coriander, mint, tahini, chilli and lime dressing.

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Dublin coffee shops, Food Dublin, Specialty coffee

WE'VE GOT THE DROP

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.
We have:
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/

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Dublin brunch, Dublin coffee shops, Food Dublin, Salad bar, Sandwich bar, Specialty coffee

FOOD IN DUNDRUM

Our coffee shop on the main square in Dundrum Town Centre in Dundrum, Dublin 14 has great specialty coffee but we have also put a lot of effort into our food offering there as it’s the perfect spot for grabbing something to eat. Domini, Peaches and the chefs got to work and came up with a special, dedicated menu, bringing distinctive new breakfast, brunch and lunch dishes which are exclusive to Dundrum.

BREAKFAST & BRUNCH

ALL DAY BREAKFAST: baked eggs, Crowe’s Farm dry-cured bacon, sausages and sourdough toast

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

SOURDOUGH TOAST: with butter/jam or almondbutter/honey

SALADS

SUPER VEG: spinach, avocado, blueberry, honey-walnuts, ginger/chilli sweet potato,

charred broccoli, sprouts, goji berry dressing (low carb)

ASIAN CHICKEN SALAD: mixed greens, steamed chicken breast, charred broccoli, avocado, edamame beans with a ginger and tamari dressing (low-carb)

CHICKEN CAESAR: with bacon, parmesan, sourdough

SANDWICHES

BRAT: bacon, rocket, avocado, tomato with aioli on sourdough

LA LA LAND: avocado, spiced feta, aubergine ‘bacon’, beetroot marmalade and spinach on sourdough (v)

CLASSIC: Irish smoked salmon on brown bread with rocket horseradish, creme fraiche and capers

REUBEN: pastrami with honey-mustard, caramelised onions, sauerkraut and Swiss on sourdough

CLUBBED: bacon, roast chicken, Wicklow brie, lettuce, red onion relish and mayo on sourdough

HOT SANDWICHES

BEEFEATER: braised beef, kimchi and sriracha mayo on a brioche bun

BGC (Best Grilled Cheese): Wicklow cheddar, Wicklow brie, Durrus and Comté with red onion and spring onion on sourdough

ITALIAN JOB: roast chicken, roasted red peppers, basil pesto, rocket and mayo on a ciabatta

CHORIZO & MOZZARELLA: chorizo, mozzarella, basil pesto and rocket on a ciabatta

JOE’S  PLOUGH: roast ham, Wicklow cheddar and G’s chutney on a ciabatta

All sandwiches are served with a side of spiced cucumber pickle, classic potato salad, slaw or Asian kale

Thanks.

Team at Joe’s

Dublin coffee shops, Specialty coffee

LA CABRA IN THE HOUSE

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

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Careers, Baristas, Coffee Training, Dublin coffee shops, Job fairy, Specialty coffee, Training

JOBS OPEN DAY

We are holding an open day next Tuesday (May 22nd, 2018) to fill a variety of roles in our specialty coffee shops in Dublin:
- Trainee Barista
- Experienced Barista
- Supervior
- Head Barista
Details here: https://jobbio.com/…/joe…/speciality-coffee-barista-open-day
#jobfairy

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Baristas, Coffee tasting, Coffee Training, Cupping, Dublin coffee shops, Specialty coffee, Workshop

SUPER SPRING CLEAN SALE AT JOE’S

Folks, we are delighted to announce the first of our kit and bean sales taking place in our Montague Street shop on Saturday, April 14th from 10am to 3pm. We have some amazing gear in stock at the moment and we will be offering up to 30% off all retail items at the sale. Bags of coffee beans from The Barn will also be available to buy at a special discounted rate on the day.

Our staff will be on hand to talk you through the different brewers, grinders and other kit so we can help you to find the best one for your homebrewing needs. We will also do demos of how to use the gear most effectively so you can see them in action before making a purchase.
And we will be doing a cupping every hour throughout the day so you can taste the different specialty coffees we have and see which one you like the best.

This will be a day all about specialty coffee, homebrewing and getting some pretty tasty coffee deals. No booking required! Just drop in any time between 10am and 3pm.

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Dublin coffee shops, Food Dublin, Sandwich bar, Salad bar, Specialty coffee, Dublin brunch

ALL-DAY BREAKFAST & BRUNCH IN DUNDRUM

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

CHIA PORRIDGE

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

Thanks.

Team at Joe’s

Shakshuka baked eggs in rich tomato sauce, spiced feta, black sesame seeds and sumac.jpg

Dublin coffee shops, Specialty coffee, Sandwich bar, Salad bar, Food Dublin

Food in Dundrum

As you know, we opened a new cafe on the main square in Dundrum Town Centre in Dundrum, Dublin 14 before Christmas. We have always focused on serving the best specialty coffee – with beans from The Barn Berlin (www.thebarn.de) as well as from other renowned roasters from around the world – but we now wanted to add to our food offering. All our cafes already serve killer sandwiches and super salads, including from Alchemy Juice Co (www.alchemyjuice.ie), but we wanted to add a bit more to the Harvey Nichols store. So Domini and the chefs got to work and came up with a special, dedicated menu which we hope you’ll like.

SANDWICHES

BRAT: bacon, rocket, avocado, tomato with aioli on sourdough

LA LA LAND: avocado, spiced feta, aubergine ‘bacon’, beetroot marmalade and spinach on sourdough (v)

CLASSIC: Irish smoked salmon on brown bread with rocket horseradish, creme fraiche and capers

REUBEN: pastrami with honey-mustard, caramelised onions, sauerkraut and Swiss on sourdough

CLUBBED: bacon, roast chicken, Wicklow brie, lettuce, red onion relish and mayo on sourdough

HOT SANDWICHES

BEEFEATER: braised beef, kimchi and sriracha mayo on a brioche bun

BGC (Best Grilled Cheese): Wicklow cheddar, Wicklow brie, Durrus and Comté with red onion and spring onion on sourdough

ITALIAN JOB: roast chicken, roasted red peppers, basil pesto, rocket and mayo on a ciabatta

CHORIZO & MOZZARELLA: chorizo, mozzarella, basil pesto and rocket on a ciabatta

JOE’S  PLOUGH: roast ham, Wicklow cheddar and G’s chutney on a ciabatta

All sandwiches are served with a side of spiced cucumber pickle, classic potato salad, slaw or Asian kale.

SALADS

SUPER VEG: spinach, avocado, blueberry, honey-walnuts, ginger/chilli sweet potato,

charred broccoli and sprouts in a goji berry dressing (low carb)

BEEF CRACK: rare beef, kale, Portobello mushrooms, Asian ginger/chilli/tamari, nutritional yeast and toasted quinoa (low carb)

CHICKEN CAESAR: with bacon, parmesan and sourdough

We also do various ALL-DAY BREKKIE specials which we’ll post about over next couple of days.

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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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

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