NERBC in Edible Magazine

For the First Time in NYC, Baristas Compete on the Quality of a Plain Old Cup of Coffee
Cheryl Chan on The Edible Blog – Edible Manhattan Magazine
8/9/11

Dallis Bros. Featured in The Daily Meal

The Art of Farming Coffee
Maryse Chevriere in The Daily Meal
8/1/11

Summer Sniffing, Slurping, and Spitting and Dallis Bros Coffee

Join us for a tour of our coffee roasting factory and tasting room in Ozone Park, Queens!

The first Saturday of each month we offer a few hours of local history, coffee tasting, and a tour de force of our roasting plant hosted by our Coffee Director Byron Holcomb.

Our next tour is Saturday, August 6th beginning at 1:00 and wrapping up at about 4:00.  Space on the tour is limited so book now at orders@dallisbroscoffee.com.  Tours are $10, and due to the tasting component we ask that all participants keep perfumes and colognes at home.  We look forward to seeing you soon.

Dallis Bros. Coffee—Bits & Bites in the Wall Street Journal

Bits & Bites: News You Can Eat
Charlotte Druckman in the Wall Street Journal
7/9/11

Summer Sniffing, Slurping, and Spitting at Dallis Bros Coffee

Join us for a tour of our coffee roasting factory and tasting room in Ozone Park, Queens!

The first Saturday of each month we offer a few hours of local history, coffee tasting, and a tour de force of our roasting plant hosted by our Coffee Director Byron Holcomb.

Our next tour is Saturday, July 7th beginning at 1:00 and wrapping up at about 4:00.  Space on the tour is limited so book now at orders@dallisbroscoffee.com.  Tours are $10, and due to the tasting component we ask that all participants keep perfumes and colognes at home.  We look forward to seeing you soon.

Takahiro Pour Kettles Back in stock

Our stock of Takahiro pour-kettles had run dry. And now they are back!

Mercadito Mi-Amore!

Mercadito Miami is the latest outpost of fine-casual, Mexi-centric Mercadito Restaurants, who specialize in tapas and tequilas.  They’ve been a hit in Chicago for a few years now and their first foray into Miami is nothing short of spectacular.  With some of the finest tacos THIS dude has ever consumed and a ridiculously creative cocktail menu designed by the mixologists at Tippling Bros,  this is a must-see spot if you’re in the Miami area.  Seriously… the carne asada tacos… BANGIN!

I’ve had the distinct pleasure of hanging out with these guys on the few occasions I’ve found myself in Miami, but my most recent trip was really something special.

Miami serves our Octavio Cafe line of coffees with a killer espresso program and some awesome drip coffee to boot!  But with all this great coffee floating around, I was surprised to hear they had never participated in a formal coffee cupping experience.  This could not stand!

So armed with a couple pounds of coffee, some glassware and a few spoons, I made the pilgrimage to Miami’s Design District to introduce the staff of Mercadito Miami to the wonders of an organized coffee cupping.  And boy did our noses thank us for it.

As a group we explored the wondrous aromas of Octavio Cafe ground dry, whilst steeping and eventually participated in the ritualistic slurping and spitting that are the hallmarks of a formal coffee tasting.  The coffee was brilliant, if I do say so myself, exhibiting chocolatey, nutty aromas and a sweet, smooth caramelly finish.

At the end of the cupping, we were all a little wired and our noses were exhausted.  What ever were we to do?  Enjoy a beautifully-crafted mezcal cocktail of course (it being very much after 5 pm at that point).  The sun was shining, there was a slight breeze and music was dancing lightly throughout the air.  I couldn’t have asked for a better way to spend an afternoon than with the folks down at Mercadito.

So, next time you’re in Midtown Miami, stop by Mercadito and ask for Fraser.  He’ll whip you up an unforgettable cocktail and maybe show you some bar flare while you wait for your guacamole and carne asada tacos!

Nashville’s Finest Mobile Movers and Shakers

It’s been a big year for coffee in Nashville, TN.  The city has seen a true influx of specialty coffee in the past 5 years, but this last year has seen the town lovingly embrace one of the country’s hottest crazes: MOBILE FOODSTUFFS FOR THE MASSES!

We at Dallis Bros. were honored recently by the gentlemen of Beve Mobile Coffee, Nashville’s first-ever specialty pop-up cafe, in sponsoring their first ever Free Coffee Thursday at Avenue Bank in Cummins Station.  Avenue Bank is a Nashville local that has been highly supportive of the small business scene in town for the past few years, and are truly beloved in the area.  Their motto is “The Difference is Real,” and the guys over at Beve thought our coffee suited that motto perfectly.

Needless to say, much awkward blushing abounded over the course of the morning as our own Dan Mueller assisted the boys of Beve in brewing a variety of our Cup of Excellence and Micro-Lot offerings from Central America and East Africa.  The event was a resounding success, as Dan and Beve brought specialty coffee to an utterly unsuspecting crowd.  For the folks that came down for a free cup, it was love at first sip!

Look forward to more small-business partnerships such as these as we at Dallis Bros. continue to support any and all passionate coffee geeks looking to push the envelopes of quality and expectation.

Thanks go to the gentlemen of Beve Mobile Coffee, Avenue Bank of Nashville and the great city of Nashville, TN!

Weekend summer fun – Dallis Bros Coffee Factory Tours!

Join us for a tour of our coffee roasting factory and tasting room in Ozone Park, Queens!

The first Saturday of each month we offer a few hours of local history, coffee tasting, and a tour de force of our roasting plant hosted by our Coffee Director Byron Holcomb.

Our next tour is Saturday, June 11th beginning at 1:00 and wrapping up at about 4:00.  Space on the tour is limited so book now at orders@dallisbroscoffee.com.  Tours are $10, and due to the tasting component we ask that all participants keep perfumes and colognes at home.  We look forward to seeing you soon.

CoE Honduras Re-cap

Every licence plate in Honduras says, “Cuidamos los Bosques” – “We take care of our forests”. Usually the things said on licence plates hold some truth. I was really curious to see how their forest really looked. During my time in San Pedro Sula we saw some coffee growing regions after the daily cuppings. There was some slash-and-burn agriculture to be seen but it was under control. On the average, the steep upper sections of the hills did have plenty of cover. Over all I was impressed with their forest management.

The National Judges narrowed a field of 170 (if I remember correctly) down to 52 coffees for us to judge. After the first round we had only narrowed it down to 40 coffees. One the second round, which was Thursday, we cupped all 40 coffees to see if they could pass an 84 on the CoE cupping form for the second time. The third round of cupping is actually only the top ten to establish the ranking and get descriptors for those coffees. At the end of it, only 33 coffees made it through. Over all the coffees were brilliant. On the last day I wrote “candy” under sweetness twice. I found about 4 different profiles. All were acidic. Some were so bright that they turned sour as they cooled. Speaking only of acidity there was a full range of acidities and concentrations. Some were soft well structured and malic, others pointed and phosphoric, some were dry and tartaric. I will get more into the profiles in a different post.

Before my first participation in the Cup of Excellence, I was a fan of the program. They have successfully identified producers that are producing quality and rewarded them with never heard of prices. There are real barriers to finding some of these coffees. Certain people in the coffee chain benefit from blending brilliant coffee with commercial grade to sell something passable. To those people discovering new areas is not in their advantage because they might lose their source of high quality coffee to bring up the quality of their blends.

Twenty Four coffee professionals spent a full week cupping coffee knowing only they are from Honduras. We only could talk about coffees by table position. Last year the Santa Barbra region dominated. This year was the same, but only because the cups stood up for themselves on strong tables. I’m now an even bigger fan of the CoE after going through the process.