The lastest from Gregorys Blog

The Coffee Buzz at Special Project

Posted on February 6, 2017

It's been less than five months since the doors to our new cafe opened at 649 Broadway and all this excitement won’t be wearing off anytime soon. Our new shop located on Broadway and Bleecker, is the ultimate ‘cool + smart’ cousin you always wanted to hang out with. Equal parts personality and charm, this shop breathes in a new look in comparison to others, but still with great coffee. The counter tops are lined with crisp, white marble and lush flora hangs all along the ceiling. It's definitely a happy place!

This new space gives us the opportunity for fluidity and inventiveness. Our very own Gregory Zamfotis was recently featured on Sprudge.com, 'Gregory’s Coffee: Behind The Glasses With Founder Gregory Zamfotis'. In the article he says "our newest shop features a blends menu, single-origin espressos, single-origin espresso-based drinks, and signature drinks based on our rotating list of coffees. We want it to be a bit more fluid and not as fixed."



Here, experimentation is key.

 
The Basset Hound 

  • The Basset Hound is a twist on a cortado. With apricot preserves, unsweetened cocoa powered, espresso & 4oz of steamed milk

 

 The Espresso Collins

  • The Espresso Collins, this tall dark and handsome drink has juniper syrup, lemon juice and a double shot of espresso, it's served with soda water to top over ice.

 

The Lovebird

  • The Lovebird is a 11 1/2 oz drink served to stay in a clear glass chalice. Parts pineapple, lime, orange bitters and flash brewed ice coffee, it's topped with sugar on the rim and fresh pineapple for garnish.

Executing Latte Art With Well-Steamed Milk

Posted on January 5, 2017

Great lattes are built upon great espresso, but you can't have a great latte (or great latte art) without great milk. During our trainings at Gregorys, we evaluate milk through two of its qualities - flavor, and texture.

 

 

 

In order for the milk to taste great, on top of being really tasty milk to begin with, it needs to be heated to the proper temperature - somewhere around 150 degrees. This will ensure that the lactose (the sugar that's found in dairy products) breaks down - meaning we'll be able to taste it more! In order for milk's texture to be great, we make sure to aerate the milk only when it's cold, precisely making tiny bubbles in the milk - or microfoam.

 

 

Once we have properly aerated and heated milk, we incorporate it into the espresso. The pouring technique will dictate the latte art that is created in the drink, and latte art can only be executed properly with well-steamed milk. So it really is a beautiful cycle of proper preparation begetting lovely presentation, priming your tastebuds for a wonderful sensory experience.

 

 

 

- by Director or Education, Bailey Arnold

New Coffee Flights at Special Project

Posted on December 30, 2016

Our Special Project location now boasts two new items on the menu. We’re excited to introduce the ‘One & One’ and ‘First Class Flight’. Whether you’re excited by the idea of learning about coffee through comparing different brew methods or just want to try something slightly different and delicious, we think you’ll have a good time with these.

 

Similar to a beer or wine flight, a coffee flight consists of two or more drinks served together as a set. Our ‘One & One’ is served as a single espresso alongside a single cappuccino - this highlights the way in which the flavors of this particular espresso shine in milk. In the First Class Flight, the same single origin coffee is brewed as espresso as well as filter coffee, highlighting the different ways the flavors of that coffee reveal themselves across two different brew methods. And since our Special Project shop rotates single origin coffees, you’ll be able to experience these flights with a different coffee every few weeks.

 

One & One

 

First Class Flight

 

Both flights offer two drinks, served on a small serving wooden board that holds the glassware alongside a glass of sparkling water for palate cleansing. You can studiously compare them or just enjoy; it’s as academic a tasting exercise as you want it to be.

 

Healthy Treats Can Still Taste Delicious

Posted on December 12, 2016

 

Vegan Pastries

 

We are happy to announce a new line of vegan and gluten free options. These new pastries prove that healthy treats can still taste delicious!

Many of us have grown up thinking that flour and butter are absolutely necessary to make any sweet treat tasty and rich, but our new Vegan and gluten Free pastries show that is not true. The four new treats are a great alternative for those with dietary restrictions and for the health conscious. 

Introducing, a new Dark chocolate cookie, Crunchy power bite, PB banana energy bite and a new Raspberry coconut scone, filled with complex flavors and were created in mind to pair with any espresso drink or coffee. 

 

 

 

Thanksgiving with The Misson

Posted on December 4, 2016

Thanksgiving is an amazing time of year, but the guarantee of a Thanksgiving meal should never be taken for granted. This year we teamed up with The Bowery Mission, one of New York City’s most effective results-oriented organizations which recognizes that for some, finding the next meal is a daily challenge. 

On one of the busiest days of the year, we had the privilege of supplying 50 lbs of coffee to over 7,800 men, women and children from all five boroughs of New York. Over 1700 meals were served every hour on the hour from 8:00 a.m. to 7:00 p.m. at The Missions’ 227 Bowery flagship location.

For The Mission, Thanksgiving is a crazy day where a traditional turkey dinner is prepared and served in a century-old chapel filled with music and festive decorations for the holiday. This year was no exception, with over 650 volunteers and a total 7,859 meals.

 

  Our team serving breakfast at The Bowery Mission back in June

 

 There are two things you’ll need on day like this, a hot cup of coffee for warmth and most importantly that caffeinated rush for energy. We are proud to have been able to provide both to so many people. Here’s a video to see the big day. To donate or get involved with The Bowery Mission check out their website https://www.bowery.org/

Ending 2016 with New Single-origins

Posted on December 1, 2016

We are thrilled to announce three delicious new single origin coffees, arriving at your local Gregorys in the next few days. Changing up our single origin board is always exciting, but this go-round is especially special, as we introduce the first single origin coffees roasted at our very own roastery in Long Island City, Queens by our head roaster Gregg Roberson and our assistant roaster Justin Brooks.  

Aeropress

 

The single origin program was the final step in the move away from our friends at Irving Farm Coffee Roasters to full roasting independence. So for the first time in our history, starting this week, we are now roasting 100% of our coffee. We’ve spent a pretty intense few weeks at the roastery getting these Single Origins ready for consumption, and we can’t wait for you to taste them. 

Luzmilda comes from one of the farms owned by the Camacho Arrieta family in Naranjo de Alajuela on the slopes of the Poas Volcano in the West Valley of Costa Rica. It has a clear tropical acidity that comes through immediately, but it settles nicely into walnut, vanilla, and chocolate sweetness. 

La Muralla is a super dynamic coffee: it changes and changes as it cools. The taste of a tart, perfectly-picked green apple is there and complex vanilla aromatics complement it beautifully.

Celinga Foge comes from the Celinga mill in the Foge village of Ethiopia. There’s a reason so many coffee professionals cite Natural Ethiopians as the first big “wow!” moment they had with coffee, and you can taste that in this coffee for sure. It has loud berry flavors, a big body, and even some chocolate sweetness to round things out.

 

 

 

Roasting Our Own

Posted on August 30, 2016

The last few months have marked a huge and exciting change for Gregorys Coffee, as we’ve finally been able to begin turning one of our main long term goals into reality. We’ve started roasting our own coffee.

 



Our last big move in terms of roasting came in the spring of 2014, as we left our friends at Dillanos in Washington and started working with the amazing folks at Irving Farm Coffee Roasters. This was a match made in heaven for several reasons. First, Irving Farm is an excellent coffee roaster. Just as importantly, though, Irving Farm roasts in Millerton, NY, just a few hours upstate in the Hudson Valley. Even better: their offices were a scant 11 blocks away from our training center. So not only could we go up to their roastery relatively easily, but we could meet at our office or theirs (I once received an email from Teresa at Irving Farm about having a walk and talk and we just said “let’s leave now and walk down 6th Ave and meet halfway”) basically whenever. So we cupped together, had meetings, and we immediately felt like our coffee was not only better, but we were quite literally closer to it.

 

As we moved forward, with the help of IF’s Green Coffee Buyer Dan Streetman, we learned more and more about not only how coffee gets roasted, but how it gets bought, and we eventually moved into an arrangement commonly referred to as “toll roasting”, in which we contracted our own green (unroasted) coffee through importers, it got sent to Irving Farm, where it was roasted by the great Clyde Miller, and we provided feedback until we got a roast we were all happy with.

 

 

Towards the end of last year, we decided it was time to start moving towards the next step and took possession of the space in Long Island City that would eventually turn into both our bakery and, more importantly for the purpose of this story, our very own roastery. Once you’ve managed to find a space in New York City, there’s the matter of roasting equipment. Coffee roasters are rather large things that are exposed to frighteningly hot temperatures and have to, at the same time, provide incredibly consistent results. Once you manage to locate some good ones, they have to be put together by very in-demand professionals with the right custom parts to make them work for your space. And that can’t get done until hours and hours of electrical work happens to transform your space from an empty warehouse to something that can power a machine that spins like 150 pounds of coffee around for 13 minutes at high temperatures, all while not burning the place down.

 

Gregorys prides itself on promoting from within and we were sure that, even though none of our baristas were experienced roasters, we could find some that were up to the task of learning. Gregg Roberson, at the time of our search the manager of our Park Avenue store, was one such barista and, after a lengthy interview process, became our head roaster. Since then, Gregg has been soaking up knowledge from classes at the Roaster’s Guild Retreat, the experienced roasters helping install our machines, books, and anything else he can get his hands on while helping with the buildout of the roastery.

 


In February, after months of work, our 22kg Probat roaster was ready, I ordered a few tons of green coffee, and we started to roast. To say that seeing actual, brewable coffee beans coming out of our roaster for the first time was exciting would be a gigantic understatement. While we were somewhat impressed by our ability to produce coffee that could effectively be turned into a drink and didn’t taste awful, we realized that there was still quite a bit to learn and quite a bit to experiment with before we could sell this coffee to our guests. That involved more or less a month’s worth of roasting and cupping (critically tasting) those roasts the following morning, 4 or 5 days a week, then critically evaluating every part of the roast curve and figuring out what to tweak next.

 

After that month, we felt confident that we could bring you coffee that was up to our standards, and we started replacing the Irving Farm-roasted cold brew in our shops with coffee roasted in LIC. Slowly but surely we expanded our capacity and made more tweaks and a few weeks later we started rolling over the Greg’s House blend we serve as drip coffee. We’ve also introduced a brand new decaf blend, Slow Jam, which you might have heard we’re super proud of. We’re a few months in, and over 6,500 pounds of roasted coffee (roasted by Gregg and our assistant roaster Justin Brooks) left our roastery last week. That’s a lot of beans.

 

As of this blog post, we’ve just finished putting together our larger roaster: 4 times the size of the one we’ve been using up to this point. But even getting up to full capacity is just a part of the beginning. Very close on the horizon we have the launch of our in-house roasted espresso, single origin coffees, and a future that we aim to fill with a constant stream of experimentation and improvement. Having our own facility has long been a dream, but it’s not an end in and of itself, but rather a means towards bringing you increasingly delicious coffee.

 

Maciej,

Director of Coffee

 

Gregorys Coffee Homemade Pastry Series || The Vegan Bar

Posted on August 24, 2016

 

We also call it the vegan fruit and nut bar. Like its name, it is full of fruits and nuts. We certainly did not hold back when coming up with the ingredient list for this bar. We start with a base of rolled oats and peanut butter, from there we mix in sesame seeds, sunflower seeds, walnuts, peanuts, coconut, raisins, apricots, banana chips, apples, figs, dates, prunes and granola. It’s the perfect snack or even a light meal replacement. Stop by and fuel up with one today!

 

For more detailed nutrition facts visit: http://www.gregoryscoffee.com/nutrition

 

Meet our three new single origin coffees!

Posted on August 2, 2016

 
The single origin coffees from the last three months were super tasty but, while it's sad to move on from tasty things, there is definitely more deliciousness ahead. Meet our three new single origin coffees!
 
KAGUNYU

Washed Kenyan coffees basically scream summer to me as much as cut-off shorts and barbecues. They're lively, bright, and refreshing whether you're drinking them hot or over ice. This offering from a cooperative of farmers that process their coffee at the Kagunyu mill has a juicy nectarine note balanced with deep currant-like sweetness and acidity and a backbone of chocolate.

 
SAN CARLOS
We found San Carlos through our friends at the wonderful, Guatemala City-based TG Lab, an exporter that takes a relatively hands-on approach to helping the farms they work with grow, harvest, and process the best coffee they possibly can. This particular coffee, from the Antigua region, balances roasted nut and caramel sweetness with pleasant strawberry acidity and a creamy body.
 
GERSI KEBELE
Our guest roaster coffee this time around comes from Los Angeles where our friend Deaton Pigot has started Take Flight Coffee, a roaster that so far is delivering nothing but deliciousness. This particular coffee is a classic washed coffee from Yirgacheffe, Ethiopia, which means floral aromas, lots of complexity, and a delicate body. Gersi Kebele really stands out with tropical mango notes and peachy sweetness. 
 
Be sure to try all of these hot or over ice!

Our new decaf blend!

Posted on July 22, 2016

Decaf gets a bad rap sometimes and I can sort of understand why. Decaffeination is an expensive process, so the quality of the coffee beans purchased for it can suffer. Some decaffeination processes can make the coffee taste off. Decaf can work somewhat differently than regular coffee, making it frustrating for both roasters and baristas.

 

But we really like decaf at Gregorys Coffee. We believe that a big part of specialty coffee is that coffee is a beverage worth drinking for its delicious taste, not just its caffeine. So the idea that the folks that drink coffee strictly for the taste aren’t getting coffee that tastes good is really very silly.

 

While we were already very proud of the chocolatey, nutty decaf coffee we’ve been using for the past few years, we’re even more proud to introduce the new decaf blend coming out of our very own roastery: Slow Jam. As of this week, all the decaf in our shops, both as drip and espresso, is being made with this new blend. It’s made up of 70% Brazilian coffee, a decaffeinated version of a coffee we currently use as the chocolatey base in several of our blends, mixed with 30% coffee from Yirgacheffe, the most famous growing region in Ethiopia - the birthplace of coffee. That Ethiopian coffee makes this blend pop, adding notes of berry to the deep sweetness provided by the Brazilian component. All this coffee is decaffeinated by the wonderful people at Swiss Water in British Columbia, who use their patented Green Coffee Extract to get the caffeine out of green unroasted coffee in a way that keeps intact as much of what is special and delicious about that coffee as possible.

 

So while it’s true that decaffeination changes the flavor of coffee, I’m confident that we’re putting out a product that is as high in quality as any coffee you would expect to be served at Gregorys.

 

In conjunction with the delicious Slow Jam blend, please enjoy this playlist of some of the best slow jams ever.

 

Enjoy!

Maciej

 

Director of Coffee

 

Email Newsletter

Join our email newsletter to stay in touch: hear about special events, discounts and more.

Shop Online

You can load up on coffee, equipment, and Gregorys merch in our new online store. Go get it!

Latest Tweet

Follow us on Twitter @GregorysCoffee

@MinaOhh95 Thanks for stopping by!