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About Dallis Bros.

Dallis Bros. is a pure expression of its NYC roots; always evolving and growing. After roasting and serving NY coffee for over 100 years Dallis has become more than a roaster, it is a part of the bedrock the city was built on, a member of the community.

Summary

Specialty Coffee roasters, educators, and relationship builders Dallis Bros. Coffee are looking for “coffee people” that know, and love coffee. You will be surrounded by roasters, Q Graders and like-minded folks that want to push great coffee in NYC and beyond.

Your role will involve spending time in cafes, being a part of the coffee community, brewing coffee, tasting coffee, learning and teaching coffee and most importantly, selling amazing coffee.

This is a great opportunity for someone looking to grow as a coffee professional and learn the business on all sides; from source, production, roast and barista. At Dallis Bros, cupping, teaching, roasting and latte art are part of our daily lives. We are looking for a motivated, responsible individual with a lot of energy and great personality. We are looking forward to meeting you.

Qualifications

• Passion for specialty coffee
• Able to work with varied and flexible schedule
• Strong initiative and ability to work independently
• Highly organized
• Barista skills
• Quick thinking problem solver
• Salesforce experience a plus

Duties and Responsibilities

• Manage existing accounts needs
• Generate new business
• Provide training support to new and existing accounts
• Assist in equipment set up and calibration
• Act as a liaison between customers and roaster, coffee director, other production staff
• Coordinate service calls and equipment installation
• Attend industry events (trade shows, conferences, professional development, throwdowns. Etc)

Benefits

• Competitive salary
• Health, dental, vision
• 401k and Health saving account
• Auto allowance
• Vacation and paid time off

 

If you are interested, please send resume to: info@dallisbros.com

Guide to Coffee Fest

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In case you missed out on the conversation at the latest barista throw-down or didn’t already receive a bunch of spam from equipment and dry-goods suppliers; Coffee Fest is back in New York this year and it is March 11-13 at the Jacob Javits Center.

This is one of the top three coffee shows in the US so it requires a bit of preparation and predetermined focus. Beyond the hundreds of booths of hungry retailers and product pitchers there are classes to attend and competitions to gawk at so we thought we would put together this little guide to help make your time at Coffee Fest focused and well spent…

First, basic preparation list:
– Paper and pencil – take notes for ideas, classes etc.
– comfortable shoes (lots of walking and standing, Javits is BIG)
– Smartphone (no brainer. Snap pics of what you like, get your boss to make decisions on products over the phone and live tweet the competitions when you’re bored)
– Check out the map and the details page for a list of exhibitors – make a list of top 5 places you need to hit.

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maybe not that many notebooks…

Now, the show will be packed and you will likely run into a bunch of people you know from the “biz” so allocate time to mingle and socialize, it’s just as important as ordering the latest java jacket.

Coffee Fest is a retail minded show so it works best for café owners, restaurants looking to understand the coffee world, more than people who just want free samples!
There will be a lot of coffee roasters represented with booths and doling out espressos and pour overs to woo your taste buds. These can be fun, but you can get coffee anytime, the real value of coffee fest is going there ready to purchase equipment and taking the classes included in General Admission.

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Equipment companies are often traveling to these shows with thousands of dollars (and hundreds of pounds….heavy!) equipment with them. They do not want to lug the stuff back so they are often cutting “trade show” deals to unload their burden.

So, those now you have the major points of interest and a focus plan for making the most of Coffee Fest. Good luck to you and we would love to hear your feedback on what you took away from Coffee Fest. Feel free to tweet us or send an e-mail we can post on our blog.

Trending for 2016

As is the tradition with every New Year it is time to make our predictions for what will be trending for 2016 in the world of coffee.

Here are our top 3 predictions and observations…

1. Drink Menu innovation– With more and more cafes and coffee roasters popping up every day we all need something to differentiate ourselves from the cafe down the street… Unique and custom menu items are an easy and cost effective way of doing that. Business owners are putting more focus on creating a unique menu for a unique cafe experience, and baristas are pumped about it because they get to be creative and develop new drinks. Summer of 2015’s big menu item was Espresso Tonic and Nitro Cold Brew and the Licorice latte at Budin, but that was more famous for being really expensive.
So, look out for green tea, espresso lattes, and more sugared up combinations in the New Year.

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2. Better Service– We think cafes have gotten the memo; angry barista antics are no longer charming from our local café. We want excellent drinks and friendly service. Unfortunately that means less baristas with a Fine Arts degree however it does mean we may all feel more comfortable ordering a half-caf skinny latte without impending judgment. The real question is, will better service make it less or more fun at the café?

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3. Pop-up! – There were a couple coffee pop-ups in NYC this year with the Swiss Water Decaf pop-up in SoHo, Gregory’s at the Pop Up Flea and even Cafe Bustelo had a pop up on Bowery . The Craft Coffee Festival in Williamsburgh, Brooklyn was ostensibly a pop-up for multiple roasters. We bet more pop-ups will happen from Spring to Fall in NYC 2016.

Dallis Bros. Coffee Studio & Training Lab

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There are many places to learn the skills of the barista. Many coffee companies offer training and maintain a space to provide that training. So, why is the Dallis Coffee Studio and Training Lab special?

This is the only place in the city where you come for private instruction where the space and equipment are as elevated as you aspire to be. Where you are free from judgement and encouraged to make all your mistakes away from watchful eye of the customer or your manager.

This is the place where you can get your hands on the coffee and be as mired in practical skills or theoretical musings as you like. Where you can take a break and watch your peers develop and learn from their growth.

This is a place where your instructor is a Q Grader, roaster, and the source of the coffee you are preparing. Any questions you have can be answered. Any encouragement you need will be there.

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The Dallis Bros. Coffee Studio and Training Lab is in the tradition of the Greek Agora where philosophers exchanged ideas and grew from their discourse. This is something you cannot find anywhere else.

Dallis Bros. would like to leave an open invitation for coffee professionals, coffee lovers, baristas, waiters, champions, amateurs and fans to visit, taste, train, converse or simply watch.

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Further reading on the Coffee Studio & Training lab:
Barista Magazine
Daily Coffee News

Sales Manager Job Opening

Dallis Bros. Coffee is seeking a Specialty Sales Manager with a passion for – and experience in – the specialty food world. This is a field sales position based out of our coffee studio and training lab in Long Island City, NY. This is an incredible opportunity to grow in the specialty coffee world and continue to develop your skill set with our experienced and supportive staff of coffee pros.

Sales managers at Dallis Bros. Coffee are responsible for generating new product sales, placing equipment, training customers, performing basic maintenance of equipment and managing relationships with accounts. You will be expected to work collaboratively with the Coffee Director and others throughout our organization to craft sales strategies and customized coffee programs for a broad base of customers.

Primary Responsibilities:
• Generate new business in assigned territory through prospecting, networking, referrals and new leads.
• Effectively communicate and convey brand messages and concepts to customers and prospects.
• Participate in training opportunities on products, services, and skill building.
• Organize daily action plans to achieve individual goals and report to the Vice President of Sales.
• Continuously update knowledge of coffee and espresso products, service, industry trends and the competitive dynamics of the marketplace. Acquire sufficient knowledge and understanding of competitive coffee programs.

Primary Requirements:
• Minimum 2 years of experience in specialty food sales. Coffee and/or beverage sales preferred.
• Have an authentic passion for all types of coffee and preparation.
• Excellent communication, be able to work with spreadsheets, and write concise proposals for customers and prospects.
• Strong problem solving and analytical skills including good math skills.
• Flexible and adaptable to a work environment which will require many different tasks in one day.
• Self-motivated and able to manage time efficiently.
• Ability to interface with individuals at all levels of the organization.
• Experience with CRM software preferred.

This is a full time position. Competitive compensation includes salary plus commission and the potential of bonuses for achievement. Benefits include health, dental, and vision plus 401k options.

To apply, please send your resumé to:

hr@dallisbroscoffee.com

We’re almost ready!

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We’re packed for North Carolina and can’t wait to get to the Cotton Room and see everyone’s smiling faces.

We’re excited to be working the Brew Bar and Cafe throughout the event, so catch us serving delicious coffees from 11-12:30 and 2-3:30pm Friday, 9:30-11 Saturday, and 9:30-11 and 12:30-2pm Sunday!

We’re bringing a great lineup of coffees, from our classic New York Espresso to the fruity, delightful Ethiopia ARDI from the Sidamo region, to a great coffee from the Dominican Republic, El Lagulito.

Looking forward to seeing you there, come say hello and introduce yourselves!

Big Eastern 2014

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There’s no more thrilling time in our corner of the coffee community than competition season, and for the fourth year running, Dallis Bros. is honored to support our region—this year, bigger than ever!—by sponsoring the first competition of the year, and bringing out the best of the best at the Big Eastern 2014!

In conjunction with the U.S. Coffee Championships, Specialty Coffee Association of America, and co-sponsor Counter Culture Coffee, we’re proud to look forward to the Big Eastern 2014, taking place next weekend in Durham, North Carolina in the Cotton Room at Golden Belt. All competition events are absolutely free and open to the public!

Join us for three fun and inspiring days of competition, either in person or streaming live online, and if you’ll be in Durham—don’t forget Saturday night’s dance party.

We look forward to a little time away from winter, closer to the pulse of the most exciting baristas, brewers and innovators in coffee today.

Stay tuned here for more info on the Big Eastern as it develops!

Dallis Bros. Joins Forces With Lacas Coffee

100-year-old New York City coffee roaster Dallis Bros. Coffee is pleased to announce it has joined forces with 92-year-old Lacas Coffee Company. Lacas Coffee’s nanogenarian history encompasses sustainable sourcing, roasting and distribution of coffee to more than 1,200 restaurants and cafes throughout the region.

In partnership with Lacas, we at Dallis Bros. look forward to building on our history with the expanded resources and expertise of Lacas, continuing to offer the same high-quality, hand-roasted, sustainability focused small batch coffees to the New York City market.

Throughout our history, change has been a constant–after all, we don’t deliver by horse and buggy anymore. We at Dallis Bros. couldn’t be more thrilled at the opportunities this brings for our next century of delivering superior coffee to New York City and beyond.

In the meantime, look forward to our 100th anniversary party plans to be announced very soon, and don’t worry–Morris Dallis will stay buried in the wall.

Questions? Contact marceloc@dallisbroscoffee.com.

Factory Tour This Saturday, July 13!

Ever wonder how coffee gets made into something delicious you can drink?

Join us on Saturday, July 13, for a wonderful day of tasting, touring, and talking coffee at our 100-year-old coffee company’s headquarters!

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We’ll lead you on a romp through local history and the story of our 100 years in the New York City coffee industry. You’ll see coffee roasting firsthand, partcipate in a coffee tasting (cupping), and of course take a full tour of our roasting plant.

Tours are $10 and include a free bag of coffee at the end! Our next tour is Saturday, July 13, beginning at 1:00 and wrapping up at about 4:00. Space on the tour is limited due to all the coffee in here, so reserve your space in advance by emailing orders@dallisbroscoffee.com.

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.

Cup of Excellence Diaries: Costa Rica 2013, Part III

San Jose, Costa Rica. Photo by Matt Swenson.

San Jose, Costa Rica. Photo by Matt Swenson.

Matt Swenson, our Director of Coffee, recently headed down to Costa Rica for their annual Cup of Excellence competition. Here is his third postcard home.

DAY THREE

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Dance performance at Cafe de Altura. Photo by Matt Swenson.

The third day got underway and another day of fierce scoring was upon us. After a surprising day of scoring everything below 90 all day yesterday, I was pleasantly surprised in the early hours of the morning and scored three coffees above 90. As I walked down the 5 sets of grueling stairs back to the discussion panel room, I felt really strange, as if I had just cheated on a biology test and scored an artificially high A. After speaking to a Cup of Excellence veteran, I felt at ease and my early morning jitters were quickly put to rest. We had just cupped an insane table of coffees. So it turned out that my jitters-episode wasn’t about scoring doubts, but rather that I had broken through a personal barrier of mine. I had never before had the privilege of tasting and scoring so many amazing coffees on a single table.

As the morning pushed on and the cuppings began to blur together, we finally called it a day and loaded up on a bus to go see Cafe de Altura, which is a member-owned mill, very similar to a co-op. Upon first glance as we pulled up, the massive footprint of this facility was impossible to ignore. Just visiting a small single-family operation the day before, this was the godzilla version of a modest iguana. Everyone at Cafe de Altura was an amazing host. They even treated us to a performance of local culture. Soon, children of the community were surrounding us in a barn, in adorable white dresses and perfectly fitted white and blue suits. They began to treat us to a several song performance that stamped smiles on our faces for the rest of the evening. As if it couldn’t get any better, the daughter of one of the producers came out to discuss the meal that she had prepared for us. She had recently competed in a national cooking challenge and won, so she was weeks away from representing Costa Rica in an international cooking competition. I think I might have stopped eating when my head and palate almost exploded with all the deliciously confusing signals they were receiving. Chocolate on steak? Carmelized Banana on pork? Wait, all of that on a tortilla…WHILE IN A COFFEE MILL?! Woah. It was almost too much to handle for one night. (But I may have enjoyed three plates.)

DAY FOUR

Joe New York's Ed Kaufmann meets a secret Costa Rican Probat. Photo by Matt Swenson.

Joe New York’s Ed Kaufmann meets a secret Costa Rican Probat. Photo by Matt Swenson.

Our cupping on Thursday ended early and we were given the afternoon off to “catch up on emails”. Not content with sitting behind a computer in a foreign place, Ed Kaufmann of New York roaster Joe drew a map on the back of a napkin and headed for a local bus! Armed with the Spanish-speaking skills of a first grader, I sprinted after the first bus I saw and leapt on before realizing Ed was fiercely chasing behind. Both of us jumped on the bus as it was gaining speed to re-enter the fast paced highway. We were off to a safe start.

This was one of those bus trip you always say you want to go on. I think it went something like this: “Let’s just ride until we see something cool,” “Ok, Cool”, “Cool, man”. We ended up getting off in the heart of downtown San Jose and walked around to different shops. We found our way into the central market where we picked up a few souvenirs for our ladies and then stopped to eat like locals. On the way out, we stopped by a coffee shop and noticed an old Toper roaster. The guy behind the counter could not ignore Ed’s massive smile and natural curiosity. By the time it took me to grab my camera out of the bag, Ed was already behind the counter meeting all the employees and taking a closer look at the roaster. After getting a couple cappuccinos and slices of pie, the manager approached us and told us to follow him. Neither of us are fluent, so we both kind of had the gut feeling that we might be lead into a back alley where it could get ugly. We had big smiles and coffee blinders on though, what could go wrong? As he led us out the doors and down the street, we approached a small retail space where to our surprise he showed us an amazing little Probat Roaster. Almost identical to one of the ones we have at Dallis. Well, in spirit. This little roaster was beat up pretty bad and had a good 60 years of roasting on it. But the familiar sight was comforting and seeing the excitement in his eyes as he showed us was truly priceless. In that moment, we all had that brief sense that even though we didn’t speak the same language, we all shared the same excitement for coffee that bonded us.

Where we went wrong. Photo by Matt Swenson.

Where we went wrong. Photo by Matt Swenson.

We headed back to the hotel confidently, as if we had just conquered a territory and in some sense we kind of did…well until that whole “eat like a local” part caught up to us both almost simultaneously. In a matter of minutes, our stories of local adventures to fellow COEers turned into unadulterated sprints to el baño. We may have ignored the rules of Travelling 101, but it was worth it. At least for those first few hours.