Try the Renowned Esmeralda Special Panama Geisha at BRC July 22

ESMERALDA-SPECIAL_-JPG-300x192Head to a Brooklyn Roasting Company cafe this Wednesday, July 22nd for your opportunity to taste the world renowned Esmeralda Special Panama Geisha.  A multiple 1st Place Winner of Specialty Coffee Association of America Roasters Guild Cupping Pavilion, Rainforest Alliance Cupping For Quality, and Best of Panama Natural, this coffee, grown up to 1,850 meters above sea level, is highly sought after for its extremely complex aromatics and flavors (including jasmine and stone fruit), brilliantly clear acidity and bergamot notes.  We have a limited supply of this coffee and will only be able to offer it for one day, July 22nd!

News in brief:
Brooklyn Magazine profiled CoffeeFlour! BRC is the first cafe in the U.S. to serve pastries made with this gluten-free flour.  Find out even more info on the CoffeeFlour blog.

Brooklyn Magazine Profiles BRC’s Nitro Cold Brew

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Brooklyn Magazine‘s Marcy Franklin took the trip across the river to our new cafe at 50 W. 23rd Street in the Flatiron district of Manhattan to try out our Nitro Cold Brew.  It’s safe to say she was impressed!

“…I may have found my ultimate cold brew, made by the good people at Brooklyn Roasting Company–that is, when I find myself across the river in Manhattan.

…So what is it? At Brooklyn Roasting, it’s a Sumatran cold brew treated to the nitrogen gas tank, giving it that soft, bubbly mouthfeel and creamy texture–not totally unlike a pull of Guinness at the bar. The nitrogen pushes the cold brew through the taps in a similar fashion to a draught beer, which explains the cascading, foamy head to the coffee…It’s extra smooth and takes some of the acidic edge off my regular cold brew–no need for milk. I took a sip, and relaxed. This is the kind of cold brew I could get used to.”

Read the rest of the article here.

July Coffee of the Month: Brazil Sítio São Geraldo

brazilssg12We’ve selected our naturally processed Brazil Sítio São Geraldo as July’s Coffee of the Month.  Brazil is the world’s largest coffee producer; the country is responsible for about a third of all coffee. Sítio São Geraldo is located in Sul de Minas, the mountainous southern region of the Minas Gerais state of Brazil, at an altitude of roughly 3,000 feet. With pleasant acidity, this medium body single origin produces nutty, chocolatey tasting notes.  A favorite among BRC customers, Brazil Sítio São Geraldo is $1 off all month on our site and in our cafes.

Our monthly schedule for Coffee of the Week in our cafe:

June 29- July 5: Costa Rica

July 6- 12: Sumatra Permata Gayo

July 13-19: Tanzania Peaberry

July 20-26: Peru High Grown Andes

July 27- August 2: Ethiopian Natural

 

American Institute of Graphic Arts Profiles Jim Munson and the BRC Logo

brooklyn-roasting-company-aiga-design3The AIGA sat down to talk with Brooklyn Roasting Company co-founder Jim Munson about the BRC logo. Munson, a self-taught illustrator, designed the company logo in 2009.

 

“…The Brooklyn Roasting Company sports a homegrown mark—a mix of hand-drawn type and all-caps Impact—that makes its way onto plastic cups, labels, tins, signage, T-shirts, mugs, and just about everything else made by the six-year-old company.

 

“Munson, who was a partner at the Brooklyn Brewery before turning his attention to coffee, has always loved art and design. An avid photographer, he studied art history in college and, in addition to his role as VP at the brewery, Munson also acted as the in-house or “back-up” designer to Milton Glaser, working on brochures or other collateral beyond the iconic “B” logo, when Glaser’s services were deemed too expensive. Self-taught, the experience shaped his approach to crafting a memorable identity. “At the brewery, I learned the importance of a business projecting its logo and only its logo, as often as possible,” Munson says.”

Read more on the AIGA Eye On Design Blog.

FOX2 Connecticut Features BRC’s Nitrogen Cold Brew

BRC’s Nitrogen Cold Brew was the focus of a Fox2 profile this week. The bubbly drink that has taken our new cafe at 50 W.23rd Street by storm.

 

“It is a trend of its own that has been popping up in coffee shops everywhere. Instead of hot-brewing coffee and the cooling it down, cold brew coffee is just that–brewing with cold water over 12 to 24 hours. The results are a smoother, more flavorful coffee.

 

But a pull of the lever takes this java to the next level: an infusion of nitrogen, which creates a soft, creamy mouthfeel because of small bubbles, according to Munson. It is poured from a tap, like a beer.”

Read the rest of the article here.