Dallis Bros Coffee is a very proud sponsor of the Mid-Atlantic Northeast Artisan Coffee Conference to be held October 8th -10th in Providence, R.I.
Our NY Espresso will be the official coffee of the latte art throwdown so all of the drinks should look AND taste amazing!
Lincoln, the gorgeous new project at Lincoln Center put together by the Patina Group with star chef Jonathon Benno, made their big debut this past week to coincide with Fashion Week. On the menu, dressed in black: the rich dark roast coffee blend put together specially for them by Dallis Brothers Coffee.
They will open to the public on September 24. Order coffee with your meal and if you wish, give it accents of milk and sugar. It’s versatile, and anyway you drink it, it will be one of the star components of your meal ensemble.
The event benefited the PS41 Green Rooftop Living Laboratory which furthers nutritional education within the school system in order to help combat our country’s nasty growing epidemic: childhood obesity. Special guest chef Mike Anthony of Gramercy Tavern attended to support this project and stopped by to try out the Fair Trade Organic Sumatra we were brewing in press pots. Commerce, who also serves Dallis Bros. Coffee, was also there with fabulous falafel.
The NY Daily News published today an article on Dallis Bros. Coffee and our monthly factory tours. Click on the image to see the article in full resolution.
We open our doors the first Saturday of every month to host monthly tours of our roastery with a formal coffee tastings. To reserve a spot, email us at firstname.lastname@example.org .
Join us for a tour of our coffee roasting factory and tasting room in Ozone Park, Queens! The first Saturday of each month we will offer a few hours of local history, coffee tasting, and a tour de force of our roasting plant hosted by John Moore. Our next tour is Saturday, July 10th beginning at 1:00 and wrapping up at about 4:30. Space on the tour is limited so book now at email@example.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.
In conjunction with the 2010 World Barista Competition, RBC NYC is premiering some of the countries top coffee specialists at “Coffee As a Culinary Medium.” On June 24, from 7pm – 9:30pm, five expert baristas will present the signature drink they created for this year’s regional and national competitions. Each barista will discuss the process of how they created a signature beverage and used culinary technique and flavor pairings to compliment their chosen espresso.
Drinks will be crafted on the world-renowned Slayer espresso machine alongside other cutting edge technology. To experience the fruits of their labor, a limited number of $20 tickets will be issued to sample a flight of all five drinks. Partial proceeds will be donated to Coffee Kids, a non-profit organization that provides aid to coffee farming families all over the world.
The menu includes items such as the “Bexar” by Aaron Blanco of The Brown Coffee Co.which uses a base of mascarpone cheese with agave nectar folded into it, and freshly pressed blueberry juice over which a shot of espresso is poured. Neil Oney of Tamp Tamp, Inc. created the “Chocolate Pear Du Creme” which uses a hollowed Bartlett pear, lined with vahlrona chocolate. On the inside lays a homemade hazelnut whipped cream, cooked pear puree, and espresso. Other participants include Katie Cargulio of Counter Culture Coffee, Dan Streetman of Dallis Bros. Coffee and Erik Becker ofRBC NYC.
In addition, RBC will be streaming the three-day World Barista Competition live on our flat screen TVs.
RBC NYC is located at 71 Worth Street in Tribeca.
For RSVP’s and questions, please email firstname.lastname@example.org.
Here at Dallis Bros. Coffee, we like sharing what we do because what we do is a lot of fun. We have fun employees and fun customers, and they happen to do fun things together very often. You can stay in touch with us through our website, this blog/news section, twitter, facebook and our Flickr page. As all our social media initiatives are just getting started (but we’ve been working on them for almost 2 years now), I wanted to introduce you today to a little piece of it, our Flickr page.
You can see it at http://www.flickr.com/photos/dallisbroscoffee/ or by searching flickr for dallis coffee.
We already have over a thousand pictures and videos of our farm/barista/cafe/restaurant/etc events, our artisanal coffee roastery in Ozone Park, NY, our beautiful coffee farm in Brazil, the farms we source coffee from around the world, detailed pics and video of how coffee is grown and produced, coffee drinks and all sorts of fun coffee stuff. We are a very open company and hope to share our existence and everything that is going on with us with all of you that care for us and that have kept us living well for 97 years. Whether you are a cafe that uses our coffee and wants to get pictures of the farm your coffee is coming from, or an online customer or you are just checking us out, our Flickr page has a lot about us and about coffee.
And make sure to check back often, as we have new material pretty much every week. Enjoy!
On June 14th, SeriousEats.com started a 5-part series featuring our coffee farm in Brazil, Fazenda Nossa Senhora Aparecida!
Now, we may want to explain this better. As some of you know, our company has a coffee farm and roastery in the Alta Mogiana region of Brazil (São Paulo state) and a breath-taking 12,000 ft² cafeteria in the city of São Paulo. We’ll have more on this later as our blog has just come to life…
With that said, in this series, journalist Carey Jones goes through the entire cycle of growing and production of the coffee that we serve at Octavio Café in São Paulo. The articles are very detailed and a great read, as they show a coffee production process that is relatively sophisticated, unique in several ways and that challenges many paradigms in the specialty coffee world today.
This is a fantastic introduction to the world of Dallis Bros. Coffee and Octavio Café. We certainly couldn’t have written it better ourselves! In future posts, we’ll explain in more detail how we grow, process, roast and brew Octavio Café.
Stay tuned and have fun!
Coffee Tree to Cup in Brazil: Part I, The Farm
Coffee Tree to Cup in Brazil: Part 2, The Harvest
Coffee Tree to Cup in Brazil: Part 3, The Processing
Coffee Tree to Cup in Brazil: Part 4, The Roasting
Coffee Tree to Cup in Brazil: Part 5, The Drink
Second part of Josh Ozersky’s visit to our roastery.
We’re very excited that a story on Dallis Bros. Coffee’s almost centenary history came out on Edible Magazine!!! Click here to read the full article online on Edible Manhattan May/June ’10. Or check out the same article with gorgeous vintage photos – it’s worth it – in the Edible Brooklyn digital edition.