March Factory Tour Announced!

Don’t want to say goodbye to the coffee excitement after the NERBC draws to a close? Join us for a tour of our coffee roasting factory and tasting room in Ozone Park, Queens!

Our coffee pros will lead the group through a few hours of local history, coffee roasting, coffee tasting (cupping), and a tour of our roasting plant.

Our next tour is Saturday, March 3rd, 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 show up perfume and cologne free. If you have any questions feel free to call our office during business hours, (718) 845-3010.

New York Coffee People Party! NERBC Edition!

NERBC Barista Preview: Cara Vincente

With the North East Regional Barista Competition coming up this Saturday and Sunday, we’re offering a sneak peek into the activities at our training lab in Ozone Park. As the city’s finest baristas gear up to compete for the title of best in the region, it’s time to practice, practice, and practice—with the occasional break to answer questions for our blog.

This week we’re chatting with competitor Cara Vincente from Think Coffee.

Where do you work and how long have you been in coffee?

I work at Think Coffee on Bleecker Street, and have been a barista for three years.

What made you decide to compete in the NERBC?

I want to compete for a lot of reasons: the street cred, the chance to meet other coffee people in the area, to learn more about espresso in general, and because it just seems like a fun thing to do.

What coffee did you choose to work with and why?

I am working with a single-origin espresso from El Salvador. We call it Himalaya, and it is roasted by Dallis.

What can you tell us about your signature drink?

The secret about my signature drink is that I have known what it is going to be since the summer time.  So I came into training for the competition with a flavor profile already in mind, and a theme. I first tasted the non-espresso parts of my signature drink at a Salvadoran restaurant in Brooklyn.

What’s your training regimen been like so far?

I have been training at the Dallis lab for 3-4 hours a week since November with some amazing people. I also train almost every day on my own at work.

Have you been to a competition before? What do you think is rad about it or what excites you about its role in the industry, or your role within the competition and within the greater community?

I have not competed before. In fact, I’ve never even been to those hip throwdowns everyone seems to love. I’m just excited to get out there and give it my best shot in front of the judges, have a good time, meet new friends, represent Think Coffee (and Dallis) with aplomb and hopefully learn something cool. I’m passionate about coffee, it has become a huge part of my life, in a way that I might never have expected. And with coffee in my heart now, and in the foreseeable future, I view the competition as a thing I need to do to move onward, ever onward…

NERBC For Dummies

The NERBC and Brewer’s Cup are just one week away, and we couldn’t be more excited as we make our last-minute plans. Before we get caught up in the thrill of roasting competition batches til 4:00 in the morning, though — we wanted to clear up any confusing details that may remain about the events themselves.

Q: Are the NERBC and Brewer’s Cup part of Coffee Fest?

A: No. The NERBC and Brewer’s Cup are hosted by Dallis Bros. Coffee in conjunction with a different festival with a similar name, The Coffee and Tea Festival, in Manhattan on February 25-26. Coffee Fest has shared floor space with competitions before, but Coffee Fest New York will be happening in March and is not affiliated.

Q: Does it cost to attend the NERBC and Brewer’s Cup?

A: No, but you need to plan your attendance in advance. You have three choices: choose wisely!

Choice 1
Attend only the NERBC and Brewer’s Cup on Saturday, Sunday, or both, by registering in advance. Filling out this quick form secures you a FREE entry into either day of the competition via official NERBC guest list. If you do NOT arrange this before Friday, February 24, you may have to pay at the door.

Choice 2
Attend The Coffee and Tea Festival, including the NERBC and Brewer’s Cup, at a discounted rate using this coupon. The Coffee and Tea Festival is a beverage trade show featuring several drink and gourmet food vendors, as well as the world premiere of Coffee: The Musical!

Choice 3
Do nothing, and pay full price at the door.

Q: Is there a party?

A: Yes! There is a party! Dallis Bros. is happy to have teamed up with our New York City coffee friends Cafe Grumpy, Gimme! Coffee, Third Rail Coffee, Joe, Everyman, and Ninth Street Espresso to host a barista party Saturday night at Re-Bar in Dumbo, Brooklyn. Stay tuned to this site (and their sites) for more information on how to be there, and not square.

Q: Will I be able to follow the competition at home?

A: Certainly! All regional barista competitions are streamed live courtesy of the SCAA and USBC on the US Barista Championship homepage (check in the day of the event), where you can follow along both NERBC and Brewer’s Cup action and join in via Facebook chat. Coffee’s most important news source, Sprudge.com, will also be providing up-to-the-moment competition info and tweet action to make sure absolutely everybody is covered.

NERBC Barista Preview: Justin Schulz

With the North East Regional Barista Championship coming up quickly, we’re offering a sneak peek into the activities at our training lab in Ozone Park. As the city’s finest baristas gear up to compete for the title of best in the region, it’s time to practice, practice, and practice—with the occasional break to answer questions for our blog.

Today we chat with Justin Schulz of Roberta’s.

Where do you work and how long have you been in coffee?

I am the head barista at Roberta’s in Brooklyn. I’ve only been a barista for two years but I’ve been making up for lost time attending conferences and reading all I can about coffee and the craft.

What made you decide to compete in the NERBC?

Competing in the NERBC is a great way to further my knowledge and skills in crafting espresso drinks. The competition brings the coffee community together to raise the bar for coffee professionals. I work in a unique restaurant with a lot of creative culinary people. I hope
to bring a different perspective than most competitors and take advantages of the resources at my disposal at Roberta’s.

What coffee did you choose to work with and why?
I’ve blended two lots from Octavio coffee’s farm in Brazil, Fazenda Nossa Senhora Aperecida. I was very excited that Dallis Bros had received fresh crop microlots from their farm. I’ve liked Brazilian
coffees as espresso in the past, and I knew I would be able to create a remarkable coffee experience in competition.

What can you tell us about your signature drink?
I am still constructing my signature drink, but I can say that it will grow organically out of what I love about this coffee.

What’s your training regimen been like so far?
I’ve been biking down to the Dallis roastery in Ozone Park, Queens once or twice a week for a few months to work with their roasters and trainers. At first we ran time trials and focused on the basics of competition. Now we have constructed our blends and are developing our routines. Having selected my coffees, I am going to show up early to Roberta’s every day to taste my coffee and practice my performance before the restaurant opens.

Have you been to a competition before? What do you think is rad about it or what excites you about its role in the industry, or your role within the competition and within the greater community?

I did get to check out the competition last year. It seemed very strange to me then, but I’ve gotten even more nerdy about coffee since. I’ve only been a barista for two years, and in that short
time, I’ve found more and more resources and information about the craft made available. The competition has a long history of bringing together the community to share our love of coffee. It’s a very exciting time to be competing.

Coffee and Tea Festival Admission Coupon!

As proud hosts of the 2012 NERBC and Brewer’s Cup, we’re offering this coupon to the Coffee and Tea Festival Feb 25 and 26th here in sunny New York City!

Presenting this coupon at the door gets you 50% off admission to the entire festival. Make a day of it!

Note that those who wish only to see the NERBC and Brewer’s Cup, but who do not wish to attend the festival itself, should register for complimentary entry via the guest list.

Save some entrance money and have more cash to tip your baristas with!
See you in a couple weeks!

NERBC Barista Preview: Rose-Emma Lunderman

With the North East Regional Barista Championship coming up quickly, we’re offering a sneak peek into the activities at our training lab in Ozone Park. As the city’s finest baristas gear up to compete for the title of best in the region, it’s time to practice, practice, and practice—with the occasional break to answer questions for our blog.

Today we chat with Rose-Emma Lunderman of Brooklyn’s Root Hill Cafe.

Where do you work and how long have you been in coffee?

I work at Root Hill Café in Gowanus. I’ve been there for 1 year, and trained to be a barista about 8 months ago, with Teresa.

What made you decide to compete in the NERBC?

Teresa came in to check in on me at the café one day, and asked if I was interested. The idea terrified me, so I decided to go for it. Coffee is still very new to me, but what better way to put what I’ve learned to the test, and really tune up my craft? And on top of it all I get to spend hours at Dallis and with incredibly talented baristas.

What coffee did you choose to work with and why?

I’ve chosen to work with a blend: The Dominican El Lagulito as well as The Brazilian from Lot #5. The brightness and fruity “wow” of the Lagulito had me hooked right away. Although I loved the Dominican off the bat, I wanted to mellow it out with some savory, rich elements. I wanted to use a coffee from the Dallis farm, and I found the #5 mellowed out the grapefruit of the Domincan. The #5 has a beautiful cherry tobacco aspect that I just couldn’t pass up on playing with.

What can you tell us about your signature drink?

It is in the making! I’ve got the core ingredients, and am now playing with how I combine them.

What’s your training regimen been like so far?

So far, I’ve been training at the Dallis Lab one or two times a week… soon three. When we head to the lab is when I really get the opportunity to bounce off ideas with some of coffee’s best. I’m truly priveleged to have such a great group to work with. Everyone at Dallis has gone out of their way to answer any questions we’ve had. I couldn’t have asked for better informed and passionate guidance.

Have you been to a competition before? What do you think is rad about it or what excites you about its role in the industry, or your role within the competition and within the greater community?

No, this will be my first time, of what I’m sure will be many. I love the passion and heart that is involved in this business. A year ago I had no idea that any of this existed. And now I have the opportunity to spread what I’ve learned to those who also have not been exposed to the art of this industry. Not only have I been blown away by amazing tasting coffee and spirit, but the people involved are unbelievable. They care about their craft, and I that’s exactly the type of outlet I’m interested in putting my time and effort in.

El Salvador Los Planes

From an unprecedented number of jury-approved coffees at the 2011 El Salvador Cup of Excellence competition comes this graceful coffee full of huge notes of tropical fruit and sultry spice. A stunning cup, it’s no surprise this coffee placed 6th out of the best in the nation.

Sergio Ticas’ farm in Chaletenango is no small plot of land. His 70 hectare coffee field employs 10 full-time workers and more than 70 seasonal workers. Ticas is currently converting his father’s existing crops from the Typica variety of coffee to Bourbon and Pacamara (this award-winning lot is Bourbon.) At the community level, Ticas has donated land for a water tank, allowed workers to farm cash crops on his land, and kept wages competitive. Additionally, he maintains a cypress forest and a natural lagoon for local wildlife.

This year at the Cup of Excellence El Salvador, there were an unprecedented number of coffees that scored well and were accepted as winners by the International Jury. At Dallis Bros Coffee we stay very connected to the Cup of Excellence program because of the coffee quality that is highlighted from the competition, and the way it helps encourage regions and growers. This coffee placed sixth in the competition, out of more than 40 coffees to score high enough (84) for the Cup of Excellence award, and 165 total samples submitted.

Why so many great coffees this year? One theory centers on the eruption of Ilamatepec in the Santa Ana region five years ago. The eruption killed several people and evacuated thousands from the area. Yet the volcanic ash which covered the entire area can be an interesting fertilizer. Its mineral components are absorbed slowly into the soil over time, and coffee trees producing fruit years later may be only now seeing the benefits.

NERBC Barista Preview: Tommy Green

With the North East Regional Barista Championship coming up quickly, we’re offering a sneak peek into the activities at our training lab in Ozone Park. As the city’s finest baristas gear up to compete for the title of best in the region, it’s time to practice, practice, and practice—with the occasional break to answer questions for our blog.

This week we’re starting off with competitor Tommy Green from Tiny’s Giant.

Where do you work and how long have you been in coffee?

I’m working at Tiny’s Giant Sandwich Shop in the Lower East Side. Been working in coffee for about 5 months now.

What made you decide to compete in the NERBC?

I was watching some videos of old competitions a year or 2 ago and thought it was pretty interesting. so when the chance was presented to me i decided to dive in head first…also i was only a barista for about 3 months when i made the decision.

What coffee did you choose to work with and why?

i wanted something with a nice red fruit and after cupping a few coffees i chose the Las Amzonas from Honduras. After tasting it on its own it needed something else to round out the bitternesss and really increase the juiciness. After trying 2 or 3 different Kenyans and Ethiopians, I chose to go with the Liquidambar which won the brewers cup last year and is also from Honduras. once blended with the Los Amazonas it gave me right what i was looking for and a little bit more. so I’ve got 2 Honduran coffees that create a juicy red fruit a nice chocolate/slight lemon rind bitterness and have been getting an interesting key lime finish.

What can you tell us about your signature drink?

As far as signature drink I’m still in the process of collecting the parts to make it come to life. as of now I’ve got some puréed raspberry/blueberry and possibly a tiny bit of cream. Still in the early stages

What’s your training regimen been like so far?

I’ve been training since late November/early December at the Dallis training lab, with 3 other great baristas and also the best training staff a guy or gal could want. Once a week and the last 3 weeks have added an extra day in there since the competition is edging near. Basically we’ve been doing time trials and tweaking blends. Also we’ve brought in a lot of interesting foods to taste so we could compare them to bitterness, sweetness, and acidity that we might find in our espresso. And just having fun being crazy weird and nerding out about coffee.

Have you been to a competition before? What do you think is rad about it or what excites you about its role in the industry, or your role within the competition and within the greater community?

I’ve never been to a competition before. I think it’s really great for the industry because the regions best baristas are showcased along with the roasters. with the baristas usually creating the most crazy and delicious drinks that most people wouldn’t think to create in their wildest dreams. 

How to See the NERBC

IMPORTANT NERBC ATTENDEE INFO!

Dallis Bros. Coffee is pleased to be hosting the 2012 NERBC and Brewer’s Cup in association with the Coffee and Tea Festival in a few short weeks. Planning on attending only the NERBC? Skip the festival admission and watch the competition completely free of charge, as a guest of Dallis Bros. and the United States Barista Championship!

To gain free NERBC admission on our guest list, just fill out this handy form and we’ll have your name at the door for both days of the competition. Please note that if you don’t register for our list in advance, attendees will be required to pay festival admission at the door.

Come on out and cheer on the region’s finest coffee pros!