The lastest from Gregorys Blog

IndieFresh joins Gregorys

Posted on July 28, 2017

We’ve launching a new menu of vegan grab-and-go items, from our friends over at IndieFresh! A delicious and healthy solution for those looking to raise the bar on their health and wellness. Three locations will introduce easy, light meals, you can grab on the go. All a variety of organic breakfast and lunch options.




Vegan Black Bean Bun-less Burger with Coconut Bacon, Truffle Mayo and Brussel Sprouts (not shown). Ingredients: black beans, carrots, corn, garlic powder, spanish onion, flax, gluten free panko, liquid aminos, mustard seed, paprika, chili powder, brussel sprouts.




Vegan, Gluten free, Dairy free | 470 Calories | 18g Protein | 29g Sugar

A delicious and satisfying Acai Protein Jar is packed with ALOHA Protein and topped with our Paleo Granola as well as fresh banana, blueberry, strawberry, and sprinkled coconut flakes. Ingredients: bananas, acai berry, unsweetened almond milk, pea protein, vanilla Aloha protein, fig puree, almonds, pecans, cashews, dates, pepitas, coconut, vanilla bean, strawberries, blueberries, coconut




Aloe vera juice contains leaf pulp that is rich in natural nutrients and fiber. This well-known herbal remedy for the skin also has many benefits for internal healing, cleansing and repair when ingested as a nutritional drink.




A creamy, delicious, protein-packed meal replacement, the PB&J is inspired by the great American classic! Ingredients: alkalized Water, raspberries, strawberries, peanut butter, sates, maca, hemp protein, himalayan salt.




Vegan, Gluten Free, Dairy Free

Full of Vitamin A, C and iron, this drink will give you a good dose of energy to keep you fresh all morning. It's like a salad in a bottle. Ingredients: celery, cucumber, apple, lemon, spinach, swiss chard




With organic soy milk, quinoa, zucchini, carrots, lentils, water, tamari, olive oil, radishes, cucumber, hijiki





Gluten Free, Dairy Free | 540 Calories | 24g Protein | Sugars 18g  

A stack of gluten-free pancakes layered with turkey sausage and egg whites, drizzled with real maple syrup (of course) and a dash of Acai powder for some extra andtioxidants. It's part of our breakfast all day menu, and we say pancakes are acceptable at any time of day! Ingredients: ground turkey, tomato, cashew, rice cracker, coconut oil, salt, raisins, coconut milk, pumpkin, eggs, olive oil, acai, flax seeds, maple syrup


Our 3 new Single Origins available on aeropress!

Posted on July 21, 2017

Introducing new coffees is always an exciting time for us. Now available are three new single origin coffees we believe are quite tasty, and think you will too.


San Carlos

This is the second year we’ve served coffee from San Carlos. Like last year, San Carlos is a really cool combination of pleasant, familiar chocolatey flavors with interesting strawberry acidity, grape notes, and a creamy body. Most of this coffee is from the San Carlos farm, but there is also some coffee mixed in from Villa Estela and San Ignacio, all three of which are located close to the city of Antigua.


Kayon Mountain

It’s pretty rare that we see a single farm lot from Ethiopia. Up until recently, most coffee from Ethiopia was sold through the Ethiopian Commodity Exchange, a centralized market for all goods coming out of Ethiopia. Now, regulations are being loosened, and co-operatively owned washing stations are being allowed to export their own coffee.


Kayon Mountain is a co-operatively owned farm that also owns its own washing station and dry mill. Like many washed Ethiopian coffees, this one is super floral and tastes like peaches with a pleasant lemon acidity.


Fun Fact:

Most Ethiopian coffees are labeled as  “mixed heirloom”, “various Ethiopian varieties”, or “mixed heirloom landraces”. Why?

  • Basically, Ethiopia is the birthplace of coffee, and while we can trace the transport and development (and, later, cultivation) of many varieties throughout the world, the Ethiopian coffee we get generally comes from many smallholder farmers who have been planting varieties handed down for hundreds of years on their families’ farms. There are thousands of these different varieties in Ethiopia, and we’re nowhere near able to distinguish or map them. Biodiversity is the term for this huge number of different varieties growing in the same region, and Ethiopia is definitely the most biodiverse coffee growing region in the world.


La Huella


Fincas Mierisch is a group of farms in Nicaragua owned by the Mierisch family. This is a really nice coffee with floral and bright fruit flavor notes we wouldn’t usually expect from a Nicaraguan coffee, a very pleasant body, a ton of fruity sweetness, and some nuttiness in the background as well. This is a pulped natural (aka honey) process coffee, meaning that the skin and some of the pulp/mucilage were removed before drying, but some pulp/mucilage is left on, leading to a little more body and jammy sweetness than a washed coffee would normally have.


Summer Coffee Cocktail Lovin'

Posted on July 14, 2017

Summer brings a change to the coffee cocktail menu at our Special Project shop at 649 Broadway. Our team has been hard at work playing with fun ingredients and we’ve come up with three new cocktails we’re confident will put a smile on your face in the warm months.


Our first offering is all about flowers blooming: the Kiss From a Rose starts with our espresso, which we perk up with a smidge of lemon juice and simple syrup. To that, we add a little bit of rose water which makes this a super fragrant drink. A topper of sparkling water seals the deal as those bubbles really make all that aroma pop.



Next, we have another perfect summer sipper: the Off to the Races. This one uses our already-refreshing flash-brewed iced coffee and mixes in some apricot juice. That gets shaken with a few drops of vanilla extract, which takes the whole thing in both a cream soda and a bourbon direction. That tasty mixture gets poured over ice in a julep cup and garnished with a mint. You might as well drink it while wearing a fancy hat.


Finally, because we can’t leave the “hot coffee all year round” drinkers out: the RR Diner. We wanted to combine our delicious espresso with a cherry pie vibe, so we took some black cherry juice, mixed with some almond extract and baking spices, and combined that with espresso and milk. Give yourself a present with this comforting, cortado-sized drink.

Health + Wellness - Vegan and gluten-free bites

Posted on June 13, 2017

Simple and packed with tons of fiber, our energy balls are a great snack alternative for the health and body conscious.

Our matcha energy ball is filled with – oats, buckwheat, agave, coconut flakes, dates, lemon juice, matcha, salt and coconut oil. Matcha is a great source of antioxidants as well as being naturally high in caffeine.



The chocolate buckwheat ball is high in protein and minerals. Buckwheat flour—contrary to its name—is gluten-free and contains no wheat at all. Made with oats, buckwheat, chocolate chunks, agave, coconut, chocolate powder, and espresso. These gooey and crunchy chocolatey bites are perfect for snacks on the go.



Both the crunchy PB power bite and the PB banana energy bite are vegan and gluten-free and filled with protein and fiber! The Crunchy PB Power bite is made with rolled oats, raisins, almonds, sesame seeds, sunflower seeds, cashews, peanut butter, agave, vanilla. And the tasty PB banana energy bite with dates, banana, peanut butter, almond meal, oats, peanut butter chips and semi-sweet chocolate chips.



PB Banana Energy bite                                                                      Crunchy PB Power bite


Snacking on-the-go has never been easier or more delicious!

How to do the brew... Gregs Way

Posted on June 8, 2017

We’re sharing our guide to making the ultimate summer drink at home. With these simple steps you’ll go from avid coffee drinker, to home barista in no time.


Who says you can’t make your cold brew and drink it too?


What you’ll need:

Coffee, 32oz Mason Jar, filter/strainer

cold brew.jpg


  1. Coarsely grind 100 grams of coffee and place it in your brewing vessel (this can be a jar, a french press, or really anything you can put a lid on).

  2. Pour 750 grams of room temperature, filtered water onto the coffee and close your container.

  3. Leave it on the counter and wait 12 hours (go to bed, if you’d like).

  4. Strain the coffee through a filter of some sort. A paper filter will give you the least grit, but maybe you’ve been doing this in a French Press all along, and you can just pour it out. Or maybe you have a very fine mesh strainer laying around. Or maybe you’ve been using a Toddy-style filter that works like a tea bag: perfect.

  5. Pour over ice and enjoy (this recipe brews coffee at a strength specifically meant to be diluted by ice).

  6. Enjoy!

    The cold brew should keep for two weeks in your fridge. 










Meet the man behind the roasts

Posted on May 28, 2017


Gregg Roberson

Head Roaster Extraordinaire



So how did it start? What were your earliest experiences of coffee?


My first personal experience trying to turn green coffee into a drinkable roasted bean was in my kitchen. I tried a couple methods; a stove top popcorn maker with a built in stirrer and in the oven basically heated to the max on a perforated cooking sheet. I couldn't find a perforated sheet that wasn't made for industrial size ovens so I ended up taking a cooking sheet we had already and drilled lots of little holes in it. The popcorn maker was a suggestion from Sweet Maria's website which is a great place to start for people trying to get ideas for different home roasting methods. The perforated cooking sheet was a suggestion from Blue Bottles book that we have in the Training Center. Neither method got good results but was still very interesting and fun to do. I still have my 'first roast' beans in a jar in my kitchen.

What sparked your interest in coffee roasting? How what point did you know that you were meant to roast coffee for a living?


A couple years before I got the Head Roasting position, I had made a conscious decision to try and make coffee my career. Before that I had worked in coffee off and on for 7-8 years just to make ends meet. Luckily when I started in the coffee world I was surrounded by people who were excited and wanting to share their excitement with others. That excitement plateaued when I first moved to NYC but was reinvigorated with getting a job at Gregorys Coffee. With that new spark of interest, I realized that roasting was the next step into my coffee knowledge journey.  




What are some of the trends have you observed in coffee roasting over the years? How has GC roasting changed since its inception.


Oh so many trends have come and gone. When I was a kid I remember making Folger's at home with my Dad and then using that same coffee in a percolator with my Grandmother. When I started drinking coffee myself, Starbucks was about the only coffee out there if you weren't wanting to make it yourself. You could find places but they were few and far between. But it was all dark roast or darker roast coffee. No one had heard of Cold Brew, everything was Iced Coffee. I try not to but I pretentiously correct people on that all the time. But with the emergence of Third Wave coffee and more and more people realizing that you don't need to burn the crap out of the coffee, many doors were open.

At GC, we are riding that Third Wave. We like to let this extraordinary coffee speak for itself without it being styled by roastiness (not a word) or smokiness. Our roasting hasn't changed too much though from when we started other than the fact that we've personally gotten better at hitting the objectives we are aiming for in a particular roast. We still have a lot to learn so experimentation of new coffees and blends is a big thing for us.


Whats the day by day process behind your roasting team?


Everyday is a bit different but when it comes to it we are a team and other than a few exceptions (the roasting itself, asking Maciej nicely to order more green coffee) everyone is expected to do everything. Some of the jobs are a bit more strenuous then others, like weighing out all the green coffee to be roasted for the day. That's 3,000ish pounds divided up in different bins with a scoop that does about 3 pounds at a time or getting the 150 pound bag light enough that you can lift in an pour the beans onto the scale. Just saying I count that as my workout for the day. But there is tons of little things to be done; sticker/weigh/package/seal retail bags, weighing out buckets, grind/weigh/package cold brew, receiving orders, doing donuts with the forklift, chasing pigeons out of the warehouse. The list goes on and on.

Other than roasting coffee, what are the other facets in coffee interest you?

I guess this goes pretty hand and hand with roasting but I've been trying to work on my palate for a long time. When we are roasting a new coffee 3 different ways that are only 2 degree F different or tasting 8 different coffees from the same region, being able to taste the little thing can be difficult sometimes. Sometimes they punch me in the face and it makes my job a whole lot easier. Outside of coffee, I like to smell anything before I taste it or when I'm cooking I'll try the ingredients as I go.

What have been the most notable moments that have shaped your career?

When I did my first coffee tasting 13 years ago, I told the person leading the cupping that the coffee tasted like dirt and they didn't tell me I was wrong. Instead we had a discussion about what that could mean and broke it down further. Even learning terminology like 'earthy' to say it taste like dirt but in a nicer way. But learning that every's taste is a little different so getting as many opinion as I can from super tasters to the laymen are really important to me.

When I went to the Roaster's Guild of America's annual retreat, I had never roasted coffee on a proper roasting machine. While you are there, they split you up into different groups for the competition that is also happening that weekend. When my team found that out, they very lovingly pushed me into the fire. Everyone was so helpful and eager to answer any questions that I could come up with. A lot of amazing things happened for me that weekend but one of my biggest take aways was a conversation between 2 guys on my team who had each been roasting coffee for 30 years. While discussing how to get what we wanted out of the provided coffee for the competition, they both had completely different ideas on how to approach the roast. We ended up doing both of them and they both provided a different kind of sweetness that we ended up using in final blend for the judges. And yes, we won.

The last big one was getting to go to origin. Actually getting to go to Honduras and see they whole other side of the coffee world (i.e. farms, washing and processing stations, drying beds, packaging green coffee) was extremely eye opening as to the extent and distance that these beans have to go through in order to make it to a customers cup. I've always been pretty hardcore about not waisting coffee but now when I see beans on the floor I'm like "Aw man! Some worker somewhere making next to nothing carried you up a hill on their back, you were shipped and made the journey over seas on a boat, managed to get trucked to our warehouse, were roasted, shipped again to stores and... almost made it". I just feel sad for the bean not fulfilling it's destiny.


How has the evolution of Gregorys shaped your individual coffee career?


When I started at Gregorys, we only had 3 stores. That year we doubled to 6 and its been crazy ever since. But without this growth, most of the people who work for this company would even have jobs now that we are up to 23. The more stores we opened, the better and better it would be for the company has a whole to roast it's own coffee. Basically growth equals opportunity for people who want it. Personally, working at Gregorys took coffee to a whole new level that I never knew about before. I had taken all the extra coffee knowledge classes that I could at my other coffee jobs but Gregorys really takes it to a whole new level. Before Gregorys, I never saw coffee being a career but a combination of opportunity, being surrounded by good hardworking people who also have a passion for coffee, dedication, and the trust of a man with big ideas made that possible.



1407 Broadway Doors are Open

Posted on May 15, 2017

Today we open the doors of our newest shop at 1407 Broadway. This location is our 23rd in the New York and Jersey City area.




With opening a new shop there are the typical considerations of what that means: growth/expansion, goals, market or industry foresight. A new store for the Gregorys Coffee family ultimately affects everyone. From our team roasting all our coffees, to the bakers at our commissary who begin each day at 7am, to team members in shops and a small core team behind the scenes, no one goes untouched.


A new store for us means ways to advance, innovate, and perfect the process. No two stores are the same. With each open comes a different set of rules, and 1407 Broadway gave us the opportunity to try new things. By lowering our counter and removing certain barriers between our team and the guest, we've created a more intimate experience. Our team loves talking coffee and these changes will allow for more conversations to be had. We know you'll love it.


For Lovers of Coffee + Music

Posted on May 2, 2017

If you’re a fan of music and coffee give yourself a pat on the Bach. We’ve curated a list of iconic songs with killer coffee references. Get ready to take some notes this’ll just take a minuet.



Metaphors for days - "Black Coffee" hits with the intuitive line "Black coffee, the African queen / part of the Afro-American dream."




Any song that mentions Star Trek (obviously) makes me smile. The Beastie Boys do it in two songs.

Their overall ability to "stick to themes" is mesmerizing.




FUN FACT: Simon came up with the "Clouds in my coffee" line on a cross-country flight. She explained the meaning of the phrase, saying: "Clouds In My Coffee are the confusing aspects of life and love. That which you can't see through, and yet seems alluring... until. Like a mirage that turns into a dry patch. Perhaps there is something in the bottom of the coffee cup that you could read if you could (like tea leaves or coffee grinds)." source




In one of his first singles from 1962, this lyrical genius was lingering over his final cup before having to leave his lady behind.




Coffee is NOT a euphemism for something else, Frank Sinatra really sings adorinngly about coffee in “The Coffee Song.” 


Brewing on the Aeropress

Posted on April 17, 2017


Brewing coffee at home, or at work, can be as simple or as complicated as you choose to make it. The aeropress, our brew method of choice makes a delicious cup of coffee, it’s how we brew all of our single origins.


It offers consistency by way of the fact that if you follow the recipe, you'll get great-tasting coffee every time. The Aeropress is not only reliable and consistent, but also beyond awesome in output of flavor. Sounds strange, but only because the world's a cruel mistress and scarcely admits such a compound of inviting adjectives.








Introducing the New Cascara Fizz

Posted on March 29, 2017

Coffee is a fruit, and the seed of that fruit is dried, roasted, and used to make the tasty drinks you love. So what happens to the rest of the fruit? Well, sometimes it’s thrown away, and sometimes it’s used for fertilizer, but recently more and more people are trying to take advantage of the complex flavors in that dried fruit and skin and using it to make drinks. Enter our cascara fizz:


 cherry diagram

Quick lesson: Cascara, means “husk,” “peel” or “skin” in Spanish.


We’ve taken advantage of the complex sweetness offered by that dried coffee cherry (think rich dried fruit like date or, well, cherry) by making it into a syrup, which we’re topping with sparkling spring water and serving on ice. It’s refreshing, it’s different, and it’s yet another example of the wonderful world of flavor that coffee has to offer.




Sure to be a hit in the summer. Tell you what you think, tag us on Instagram @gregoryscoffeee or tweet us Twitter.

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