Love at First Coffee: Q+A Interview with Joffrey’s Roastmaster, Chris DeMezzo

 

Q: Tell us about the first time you drank coffee.

A: “It was a year after I’d been working at Joffrey’s. I was roasting by the seat of my pants – scared to death and hoping I wouldn’t burn the place down. I would drink a bottle of coke every morning and all the sales people would tease me. Don’t ask me why I remember this, but one morning I had just taken a roast out and I said, you know what, I’ve been doing this for a while and I never stopped to try or taste what I was doing all day, every day. It was time to try it! So, the coffee I had just roasted was Mocha Java, I went over to the barrel, took a handful and ground it, brewed it and poured it into an old ceramic cup. I remember taking a sip and I did what I call a “Joffrey’s Roll Back,” which is when someone tries our coffee and their eyes roll back in their head because they’re amazed it’s so delicious. I was really, really surprised that it tasted so good. Of course, I drank it black. And at that moment I caught the spark and it’s never left me.”

“Being a thorough bread Italian and being one of five children, I grew up on my mother’s apron strings. I was always in the kitchen cooking with her. She would explain all the flavors she was cooking with so I had a pretty decent palate for tasting things. After I tried coffee I was inspired to experiment with the different flavors of all coffees. Let me try this Panama, let me try this Ethiopia; I began to taste everything. I started to experiment with different roasting profiles – some a little lighter, some a little darker, mixing some together. It was an epiphany that I could effect change. Instead of settling for what any coffee gave me, I knew I could bring out the flavors I wanted. I realized that roasting coffee was not a one roast fits all proposition.”

 

Q: When did you realize, you wanted to be a Roast Master?

A: “Fate. I came down to Florida, after working for Reynolds Aluminum in New Jersey manufacturing beer and soda cans. I did that for 10 years and the plant was closing because of a labor dispute. At that time, I had the option to relocate to another branch of our company, either in Tampa or Virginia. I had a sister that was living in Tampa at the time and liked what I had seen while on vacation. So, I sold my house in NJ with my wife Linda and we moved to Tampa. When I got down here, the job I was supposed to work at fell through.”

“My sister introduced me to Joffrey’s because she was doing part-time accounting work here. And my first reply was I don’t know a damn thing about coffee… I ended up talking to the owner and he agreed to hire me to for 8 bucks an hour. The next day I showed up and that was the first day of my coffee experience. They brought me in the back of this little room, pointed to a bag of green coffee and said this is what it looks like before you roast it. Then we popped open the top of a coffee barrel and saw what the beans looked like after being roasted. We walked over to the old-pre-world-war 2 Probat roaster. They showed me how to turn it on and then they said have a great day, we’re going to lunch. That was it.”

 

Q: What do you love most about traveling the world to source the best beans?

A: “Seeing beautiful places and meeting new people. It’s a mix of emotions because amongst so much beauty there’s also a lot of hardships. There’s a lot of poverty along with primitive living and working conditions. You have to tell yourself that you’re looking at it from your eyes, not theirs. For them, that’s a way of life. One of the most rewarding things is going back to places I’ve visited before and seeing how coffee roasters, in general, have begun to contribute to improving the living conditions of the people we owe our living to. You have no idea how hard these people work and the amount of labor that goes into producing and growing great coffee. If you did, you would appreciate it so much more.”

 

Q: What’s the best part about your job?

A: “The fact that Miguel (my roasting partner at Joffrey’s) and I can see people’s reactions when they drink our coffee, is the most humbling, rewarding part of our job. We travel to origin and see our coffee being grown and nurtured by people who truly care about the product. If the farmers aren’t growing great coffee, we wouldn’t be able to roast great coffee. It makes the days of standing in 120 degrees for 8-10 hours roasting delicious coffees for our deserving customers, well worth the effort.”

 

Q: How do you know when coffee beans are perfectly roasted?

A: “The appearance will tell you. Every bean goes through 4 phases when they’re roasting. The first phase is when the temperature reaches 212 degrees and moisture dissipates, making the color of the bean fade. Phase 2 happens about two or three minutes later when the beans hit around 270. That’s when the beans change from green to yellow because the chlorophyll disappears. Phase 3 is what I consider most critical. At 320 degrees, the sugar breaks down. Sugars break down one of two ways, they melt and caramelize to remain sweet or they burn and become bitter and astringent. If you’ve ever had a cup of coffee that made the hair on the back of your neck stand up, or if you’re the unlucky recipient of the last cup of coffee after its been sitting on a burner for hours… then you know what I’m talking about. A lot of roasters roast coffee to be extra dark and have “more body.” They want that taste. As a rule, Joffrey’s doesn’t roast coffee past the point of what I’d call a French roast. The darkest we’ll go is between a chestnut brown or indigo color. I like my Kenya’s to taste like Kenya’s and my Sumatra to taste like Sumatra. The final stage is when the beans have heated to the epicenter, pores expand and then you get what’s called a crack. The first crack is slower; the second crack is rapid. When you hear a crackle in the beans and that means the c02 is being released. It sounds like a big bowl of rice krispies.”

 

Q: If coffee didn’t exist in the world, I would __________. (fill in the blank)

A: “Being as coffee is the second most consumed beverage after tea (and water), I think I’d be pretty heart broken. Bored. Unsatisfied. I can’t imagine life without coffee!”

 

Q: How often do you drink coffee and how do you take it?

A: “I start every day with a French Press of coffee, using beans we’ve roasted in the past 48 hours. I drink it black because I like the taste of coffee. And I drink it up until noon usually. I used to drink a lot more coffee than I do now, but I’m drinking probably 4-5 cups every day now. Then I’ll sneak in an espresso in the afternoon. There’s so many different nuances to each type of coffee. Even though I might drink a Kenya today, tomorrow I’ll drink it again and probably taste something different than I did the day before. This is the greatest job in the world because there’s always something else around the corner. I can’t wait to see what flavor I’m going to discover next.

 

Q: What inspires you when you’re inventing new specialty drinks?

A: “The unwavering commitment that I can, and we as a company, can always make something better. If it was good today, it’ll be better tomorrow. I’m strictly a black coffee drinker, but I love seeing the expression on people’s faces when I make them their first real specialty beverage, like someone who’s never had a good espresso and is amazed that they could drink it without sugar and enjoy it. It’s like YEAH BABY, that’s what this is all about.”

 

Q: If you could compare your love to coffee with something else, who or what would it be?

A: “God, my wife and my family are up in the top of my love list. The other thing that I LOVE is cooking. I’ll cook anything Italian.”

 

 

Cheers to National Hot Tea Month!

January is a time to shamelessly hit the refresh button and believe in the magic of new beginnings. We vow to exercise more, wave goodbye to bad habits, set motivational goals and embrace the sometimes scary face of change. But there’s one thing we can always rely on in January, and that’s National Hot Tea Month!

In honor of this delicious occasion, all loose-leaf teas are 15% off until January 31st! We also blended a new all natural tea that might help you stick to your New Year’s resolutions. This whimsical blend of herbs includes goji berries, lemon myrtle, ginger root, honeybush and fennel seeds, creating a golden orange brew packed with antioxidants. Introducing our newest African Rooibos blend, Detoxify Me Tea! Its fragrant flavors are an energizing way to celebrate the new year, and maybe even a new you. When you’re sipping this unique tea, you can take solace in knowing that it’s working hard to satisfy your taste buds and your body. The health benefits of these key ingredients are bound to make your body happy.

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Goji Berries: are the most prized ingredient in our Detoxify Me Tea. These mystical berries are referred to as “superfoods” by health experts all over the world. Why? Because they’re filled with antioxidants that can help you fight diseases, manage your waistline and digest foods easier. They also have a reputation for helping to boost energy and battle depression. We don’t know about you, but we think they’re a great first step to unlocking a healthier lifestyle. You’ll never know unless you try!

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Lemon Myrtle: is a wonderful herbal supplement you may not be familiar with, but once you’ve experienced it, you’ll be glad you did. This citrus tree grows in the Australian Coastal Regions and makes itself useful in many ways. Its flowers and fruits are edible, but the real health treasures are found in its leaves, which are rich in essential oils. Most know this tree for its powerful antiseptic properties and high level of illness repelling antioxidants. Fun fact: it can also be used as a spice in cooking

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Ginger Root: isn’t just a pickled side we eat with sushi. It’s one of Asia and India’s most common cooking ingredients. Not to mention it’s been recognized as a medicinal champion for centuries. Ginger can help fight viruses and nausea, much like its cousins Turmeric and Cardamom. Because it’s high in gingerol, it also acts as an anti-inflammatory and is high in antioxidants. We adore this root because it has a distinct spicy flavor that can stand up on its own, or harmonize nicely with sugary components.

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Honeybush: has a sweet taste, as you might have guessed! It comes from plants in the Cyclopia family and has been used throughout history as a tea-based remedy. Out of all the ingredients in our Detoxify Me Tea, honeybush is most commonly consumed as tea individually. It’s believed to help boost your immune system, chase away inflammatory diseases and provide menopausal relief. Impressive, isn’t it? It’s also naturally caffeine free!

Jar Cooking Glass Seeds Spice Fennel Spill

Fennel Seeds: are not only a staple ingredient in Mediterranean cuisine, they’re symbols of longevity, courage and strength! This savory spice is widely used in the kitchen to amp up flavor profiles of breads, dough and cakes. It’s also known for being a stellar digestion aid! Don’t be fooled by the size of these little oblong seeds – they are full of powerful minerals like copper, iron, calcium, potassium, zinc and magnesium.

Now that you’re familiar with all the wonderful impacts of these ingredients, we hope you’re excited to try Detoxify Me Tea from the best tea company ever! Celebrate National Tea Month the right way. Click here to buy tea online. Don’t forget to use code NEWYOU at checkout to take 15% off your tea order.

5 Coffee Cocktails to Ring in the New Year

Happy almost New Year, coffee and tea lovers! The holidays will be over in a few short days, and you know what that means. It’s time for a well-deserved cocktail. While you’re finalizing New Year’s Eve plans and collecting funky, celebratory hats, we’ll be in the kitchen shaking up coffee infused cocktails… Because every champagne toast deserves a grand introduction! If you’re looking for a dependable plus-one to ring in the new year with, check out these signature cocktail recipes.

 

Bananas Foster Coffee Infused Eggnog  feature-header17 

Photo & Recipe Credit: https://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/

Our holiday season would be incomplete without eggnog! It’s creamy, packs a punch of festive flavor and most importantly, it’s a wonderful way to wave farewell to 2016. But why settle for the standard recipe when you can mix things up? Try our Bananas Foster Coffee infused eggnog recipe inspired by www.jamieoliver.com. It’ll keep you dancing into January.

Ingredients

  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split it and remove seeds
  • 1 teaspoon nutmeg (and set a few pinches aside for garnish)
  • 5 eggs, separated
  • ¼ Pint of Joffrey’s Bananas Foster Coffee, chilled
  • 2/3 cup granulated sugar
  • 3/4 cup Myer’s Dark Rum

Instructions

First, combine milk, cream, cinnamon, nutmeg and the vanilla bean with seeds in a saucepan. Bring the ingredients to a boil over medium heat. Once the mixture begins to boil, remove it from the heat and let it steep.

Beat egg yolks and sugar in a large bowl until happily combined. Slowly whisk in the milk until your eggnog is smooth, then stir in the rum and Bananas Foster Coffee. Set egg whites aside separately and refrigerate the mixture overnight or up to 3 days if you have time!

Before serving on New Year’s Eve, beat the egg whites in a bowl until beautiful, fluffy peaks form. Gently fold into your eggnog until the whites are safely combined. Serve and garnish with nutmeg. If you prefer a stronger cocktail, top with a splash of cognac to get the festivities going.

First things first, buy the coffee for your cocktail here.

 

Winter Wonderland Coffee Mint Martini

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Photo & Recipe Credit: www.Monin.com

Coffee and mint are a match made in Christmas, especially when it comes to holiday martinis! We’re grateful for our favorite flavor experts at Monin for inspiring this delicious cocktail. The cool vanilla notes of Joffrey’s Winter Wonderland Coffee with Monin’s Peppermint syrup will have you singing into the new year. Cheers to this creamy collaboration!

Ingredients

How to Make

Combine all ingredients in a shaker with ice. Shake, shake, shake. Drizzle chocolate syrup inside of your martini glass and pour mixture over top. Garnish with a fresh sprig of mint and serve! If you’re feeling adventurous, top the drink off with a dollop of whipped cream and sprinkle chocolate shavings.

Savor the flavors of Joffrey’s Winter Wonderland Coffee and purchase it here.

 

Cinnamon Cookie Martini with French Vanilla Coffee

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Photo & Recipe by www.kitchenmeetsgirl.com

There’s nothing quite like the satisfaction you get from biting into a warm sugar cookie – unless you’re drinking it instead! If your cookie cravings are at an all-time high, we suggest inviting this martini to your New Year’s Eve party. This boozy creation has just the right amount of sweetness with a hint of bitterness from the coffee.

Ingredients

  • 1½ oz. Kahlúa Cinnamon Spice
  • 1 oz. Chocolate liqueur, to keep you smiling all night long
  • ½ oz. Joffrey’s French Vanilla Coffee, chilled
  • ½ oz. Absolut Vanilla Vodka
  • ½ oz. chocolate milk or heavy cream
  • One pinch of ground cinnamon
  • Chocolate shavings and cinnamon sticks (for garnish)

Instructions

Place ingredients into a martini shaker filled with ice and shake until they’re well-combined. Strain into a glass and garnish with a light pinch of ground cinnamon and chocolate shavings.

Order Joffrey’s French Vanilla Coffee here, and let the celebration begin!

 

Irish Bananas Foster Coffee Cocktail

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Photo by Rob Palmer; Recipe inspired by Kim Coverdale

If you like clever cocktails with an energizing kick, this is the drink for you. Irish coffee is typically served hot, but we prefer to drink it on ice. If you’ve never tried it cold, you’re in for a treat! Chilling this cocktail brings the nutty, coffee flavors to life one sip at a time. Here’s what you need to get the party started:

Ingredients

  • 1/3 cup Irish Cream Liqueur
  • 1/3 cup Hazelnut-Flavored Liqueur
  • 1 cup Joffrey’s Jazzy Java Coffee, chilled
  • Whipped cream and cocoa powder, to garnish
  • Ice cubes

How to Make

Fill the cocktail shaker halfway with ice cubes, and add all ingredients. Shake vigorously for 30 seconds. Strain the drink into a chilled serving glass, garnish with a whipped cream and cocoa powder, and enjoy! This recipe will serve you plus 3 of your favorite friends.

Purchase a bag of Jazzy Java Coffee for your cocktail here.

 

Sparkling Viennese Coffee Cocktail

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We love the fizzier things in life, don’t you? Champagne is a given on New Year’s Eve, but that doesn’t mean it should be the only bubbly star of the show. Introducing the Sparkling Viennese Coffee Cocktail. The name might be long, but the process to make it is short and easy.

What to Buy

  • 5 oz. Club Soda to satisfy your fizz craving
  • 1 oz. Montenegro Amaro
  • 4 ½ oz. extra strong Joffrey’s Viennese Blend, chilled
  • Grapefruit Zest for garnish

How to Make

Fill a glass with ice cubes and add the Montenegro Amaro and coffee. Swirl, and top with club soda. Twist the grapefruit peel over the drink and drop it into the cocktail.

Stock up on Joffrey’s Viennese Blend here.

 

 

 

 

 

Coffeetails Anyone?

Who doesn’t love coffee? High quality coffee tastes great and caffeine can be a life-saver, especially during early mornings.. While coffee is wonderful, cocktails are pretty great too. Why should you have to choose one or the other? Mix them together, and your taste buds will celebrate. We’ve given you recipes for Joffrey’s coffee cocktails recipes before, but you can never get enough of something this good, right? With that in mind, here are some new and exciting coffee cocktails that you can make with any Joffrey’s coffee.

Cold Coffee Cocktails

Alive and Kicking

Alive and Kicking

Alive and Kicking

The Alive and Kicking will keep you just that: alive and kicking! With the variety of flavors in this fun coffee cocktail, your mouth will have the experience of a lifetime! The caffeine will give

you a little boost of energy, and a tasty coffee flavor, while the demerara will add just the right amount of sweetness.. Combined with the slightly sugary pick-me-up, you’ll enjoy herbs, spices, and aroma of the fernet, complimented by  the pleasant warmth of  Scotch. To make the drink sweeter, try one of our sweeter flavored coffees (like Bananas Foster, Biscoffe Crumble, or Caramel Mudslide). To give it a more earthy taste, try our Costa Rica, Ethiopian, or Sumatra.

What to Buy

  • 1 Tablespoon demerara sugar
  • 4  Strong cold-brew coffee
  • 4  Fernet (Contratto would be best)
  • 3  Amaro (Barolo Chinato would be best)
  • 3  Compass Box Whisky Co. Orangerie or Grand Marnier
  • 4 orange twists (for serving)

How to Make

First, you’ll have to make the demerara simple syrup. This is easy. Just combine sugar and 1 tbsp. of hot water in a jar, cover the jar, and shake it until the sugar is dissolved completely. Then, chill the jar until it’s cold.

Now, it’s time to make the cocktail! For one cocktail, combine 1 oz. coffee, 1 oz. fernet, ¾ oz. amaro, ¾ oz. Scotch, and ¼ oz. demerara simple syrup, and ice in a cocktail shaker, and shake shake shake! Keep shaking until the outside of the shaker is frosty. Strain into a glass, garnish with an orange twist, and begin sipping your delightful drink!

 

Dublin Iced Coffee

We’ve all heard the expression “the luck of the Irish.” Well, if you’ve had a chance to dry a Dublin Iced Coffee, you’re in luck, Irish or not! The mixture of coffee, stout, Irish whiskey, syrup, and heavy cream make a perfect symphony of caffeine, dessert, and deliciousness!

What to Buy

  • 2 strong cold-brew coffee
  • 2 stout (such as AleSmith Speedway or Guinness)
  • 1½ Irish whiskey
  • ¾ simple syrup
  • 1/2ounce heavy cream
  • Freshly grated cinnamon stick (for serving)

How to Make

Now, for the fun part: mix the coffee, stout, whiskey, and simple syrup in a highball glass, and add ice. Gently pour the cream into the glass, so it gradually sinks into the coffee and creates a swirling kaleidoscope of browns, mochas, creams and whites in your glass! For the finishing touch, sprinkle the drink with cinnamon and enjoy!

 

Hot Coffee Cocktails

Cafe Don Juan

The Café Don Juan is strong, dark, and handsome! If you like a drink with some real body and a tinge of sweetness, this is the cocktail for you. The dark rum, Kahlua, hot coffee, chocolate and whipped cream will always leave you wanting more!

What to Buy

  • 3/4 oz. dark rum
  • 1 oz. Kahlua coffee liqueur
  • 5 oz. hot black coffee
  • 1 1/2 oz. whipped cream
  • 1 tsp sugar
  • 1 Irish coffee cup
  • 1 Lemon
  • 2 tbsp. of grated chocolate or chocolate syrup

How to Make

The first step is rimming your cup with lemon juice and sugar. Then, pour coffee and liquors into the cup in any order you want, and add more sugar to sweeten to taste. Then, add the whipped cream to the top of the drink and sprinkle with grated chocolate. Float the cream on top, sprinkle with grated chocolate or chocolate syrup, and a cookie, and serve.

Amaretto Coffee

This Amaretto Creme has Chocolate in it Too!

This Amaretto Creme has Chocolate in it Too!

If you love almond flavored desserts, here’s your chance to drink one! While we’re all coffee-lovers here, the coffee is just a small part of this beautiful beverage!  The amaretto liqueur,

whipped cream, and sliced almonds mix and mingle to create something that tastes like…well…a liquid cake (mmm…heavenly)! Adding black coffee to the mix brings the drink back down to earth adding body and acidity. The result: a well-balanced beautiful taste!

What to Buy

  • 1 cup of hot coffee
  • 1 1/2 shots Amaretto liqueur
  • 1/4 cup lightly whipped cream
  • 1/2 tbsp. toasted, sliced almonds
  • 1 tsp. of cinnamon

How to Make

Pour hot coffee into a preheated brandy snifter or a tall coffee glass. Add the liqueur, and stir. Add whipped cream, top it off with shaved almonds and cinnamon, and drink slowly to savor every sip!

Mix it Up and Get Creative!

The drinks above are ones you’ll definitely enjoy, and the recipes will help if you’re a coffee cocktail novice. In the long run though…nobody needs to follow a recipe to enjoy a coffee cocktail. Use some of our recipes as a starting point and add your own flair. For instance, how would an Amaretto Coffee taste with chocolate in it? How would a Dublin Iced Coffee taste with Amaretto Liqueur? What about a cold version of the Café Don Juan (instead of hot)? You could also experiment with the same recipes, but change the coffee flavors to play with the taste. We have many flavored coffees to choose from! You get the idea! As long as the flavors complement each other, feel free to let your creativity run wild!

5 Last Minute Father’s Day Gifts

Scrambling to find the perfect Father’s Day gift? Fear not! Our last minute gift guide promises to ease your shopping woes.

Father’s Day is the prime time to tell your dad how much you love him, feed him breakfast in bed and shower him in “thank you’s” for being born (after all, without him you wouldn’t be here!). Whether you’re spending the day together making unforgettable memories or celebrating from afar, these gifts will undoubtedly bring a smile to his face.

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1. Dollar Shave Club Membership + Joffrey’s Doughnut Blend

Wake up and smell the coffee! The male appreciation for a new set of razor blades is evergreen. What better investment than the $1 shave club? When paired with a bag of our Doughnut Blend, it’s the gift that keeps on giving, one sip and shave at a time.

Get it now: the coffee and the gift.

 

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 2. Wake Me Up Soap + European Espresso

We all know getting up in the mornings can be a serious task – especially on Mondays. Amp up your dad’s morning routine with a bar of Wake Me Up soap paired with our European Espresso. This soap is packed with Eucalyptus, an essential oil with a charming aroma, known to boost your senses… In tandem with our espresso, your dad will be ready to rule the world.

Get it now: the coffee and the gift.

 

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 3. Pancake Maker + Breakfast Blend Coffee

Take breakfast to a whole new level with this custom pancake printer and a cup of Joffrey’s Breakfast Blend. Here’s a game changer: you can upload a picture of you and your dad to be printed into a pancake. A match made in heaven, wouldn’t you say?

Get it now: the coffee and the gift.

 

FISH

 4. Fish Flask + Captain’s Blend Coffee

Fishing is a popular activity among dads, and if your dad isn’t into the reel deal, using your fish flask to spike your coffee is a close second. Our Captain’s blend has a finish that lingers like a slow sunset after a day on the water. Take it a step further and present these buzzworthy recipes with your gift.

Get it now: the coffee and the gift.

 

 

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5. Cigar + Cuban Blend Coffee

Nothing says “I love you” like the gift of relaxation. Give your dad something he can enjoy and reflect on – a savory experience. An evening spent with a cigar in one hand and Cuban Blend coffee in the other is an evening well-spent.

Get it now: the coffee and the gift.