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Now Open! Irving Farm New York at Grand Central

We're obsessed with our new cafe in Grand Central Terminal's Graybar passage.

Coming or going, this cafe offers a perfect opportunity to pick up a bag of your favorite Hudson Valley roasted coffee or an espresso on the way to your train.

This new location joins our 6 other cafes in Manhattan’s landmark neighborhoods and showcases our new look.



New York's native coffee roaster for 20 years.

Know Your Coffee | Don Pancho Varieties, Honduras



Similar to wine, coffee plants have many varieties.

Think of Pinot Noir, Cabernet Sauvignon and Chianti. These wines are made through very similar processes but come from three different varieties of grapes. 

Coffee varieties include Bourbon, Gesha, Pacas, Parainema, Caturra, Catuai and many others. In the same way that different grapes result in varied flavor profiles, acidities and body in wines; coffee varieties affect the flavor and experience of a cup of coffee.

We partnered with Roberto Portillo at the Don Pancho farm in Honduras to bring three separate varieties from one farm. All the factors in these coffees are controlled except the tree variety. They all carry the bright fruit forward profile of a typical Honduran coffee, yet the variety creates differences to enjoy.

We spoke to Roberto recently and he shared with us about how his father (Don Pancho) planted the Bourbon variety when he started the farm 40 years ago. In 2012, when we began our partnership, the farm had expanded to growing Pacas, and soon added the Parainema

Single Origin coffees from a specific farm or co-op may often be composed of several varieties from one farm combined for their final offering, but from the Don Pancho farm, we are able to offer each variety stand-alone.

Try the trio as 4oz bags or your favorite in 12oz.

 

How To Brew: Irving Farm Brew Guides

Straight from our coffee wizards, here are guides for our favorite home brewing methods.

BREW PRINCIPLES: 

1. Use clean filtered water that has been heated right off of boil.
2. For best results, we recommend using a burr grinder.
3. Look for approximately 1 part coffee to every 16 parts water. 1:16 brew ratio.
4. For consistency at home we recommend a digital scale to get your ratios right.

 

How To Brew: Chemex

The Chemex is a classic, convenient and elegant brewing device - it’s in the permanent collection of the New York Moma.

Things you need:
Chemex
Digital scale (We recommend this for best results)
Gooseneck Kettle
Stirring Instrument
Oxygenated Filters
Burr Grinder (Also for best results)
Filtered water
Timer

Recipe:

40 grams ground coffee or 8 level tablespoons
650 grams water or 20 fl oz 
4-4.5 min total brew time 

Yields 4 small cups

1. Look for a medium-coarse grind the consistency of sea salt

2. Make sure to use oxygenated filters.
Pre-wet your filter to rinse out any residual paper taste and preheat the brewer.



3. Start with 40 grams (or 8 level tablespoons) of ground coffee
Tare out your scale.



4.  Saturate the bed of coffee with 100 (~4 fl oz) grams of water. 
Using a stirring instrument, agitate the coffee vigorously to ensure total saturation of the grounds.

5. After the bloom (at approximately 45 seconds), slowly add the remainder of the water with an even, circular motion until a total of 600 grams of water (or 20 fl oz) has been added.



6. Give it a good stir to make sure no grounds are stuck to the walls of the filter.

7. The leftover grounds should be flat and even. 
The brewing should complete in approximately 4-4.5 minutes

8. Serve and enjoy!

How To Brew: Kalita Wave 185 Pourover

Things you need:

Kalita Wave Dripper 185
Kalita 500 Ml Glass Coffee Server

Digital scale  (We recommend this for best results)
Gooseneck Kettle
Stirring Instrument
Oxygenated Filters
Burr Grinder  (Also for best results)
Filtered water
Timer
Cups to serve

Recipe:

25 grams coffee or 5 level tablespoons
400 grams of water or 14 fl oz
3-3.5 minutes total brewing time

1. Look for a medium grind, the size of sand

2. Make sure to use oxygenated filters.
Pre-wet your filter to rinse out any residual paper taste and preheat the brewer.

3. Start with 25 grams (or 5 level tablespoons) of ground coffee.
Tare out your scale and use scale to measure amounts of water added after.

4. Saturate the bed of coffee with 70 grams (approximately 2.5 oz) of water.
Using a stirring instrument, agitate the coffee vigorously to ensure total saturation of the grounds.

5. After the bloom (at approximately 45 seconds) slowly add the remainder of the water with an even, circular motion until a total of 400 grams (~14 oz) of water has been added.



6. Give brewer a gentle tap to make sure no grounds are stuck to the walls of the filter
The leftover grounds should be flat and even.

7. Brewing should complete at 3-3.5 minutes

8. Serve and enjoy!

How To Brew: French Press

Things you need:
French Press
Digital scale
 (We recommend this for best results)
Gooseneck Kettle
Stirring Instrument
Burr Grinder (Also for best results)
Filtered water
Timer
Cups to serve
Pot to keep your coffee warm

Recipe:
60 Grams of coffee or 12 level tablespoons
850 grams of water or 30 fl oz
4-5 minutes

1. Preheat your French Press

2. Look for a medium grind, the size of sand



3. 60 grams (12 level tablespoons) of coffee


4. Fill press to the top with filtered water.

5. After filling the press with water, stir to ensure that all coffee is fully saturated.



6. Carefully skim the floating grounds off the top for a cleaner cup.



7. Let steep for approximately 4-5 minutes and then depress the plunger slowly, being sure to minimize the agitation of the grounds.

8. Serve directly into cup before decanting the coffee in another vessel for freshness of leftovers

9. Enjoy!

How To Brew: Espresso & Cappuccino

 

Things you need:

1. Traditional Espresso Machine
2. Digital scale
3. Burr Grinder with precise adjustments designed for espresso
4. Tamper
5. Knock Box/Trash can
6. Digital Timer
7. For Cappuccino: 8 oz cup
8. For Cappuccino: 12 oz milk pitcher
9. For Cappuccino: High quality milk

Espresso Recipe:

17-18 grams of ground coffee
35-40 grams beverage weight/pulled espresso (1.5oz~)
27-30 seconds
200 degree water
9 bars of pressure (machine)

For Cappuccino

~4oz high quality milk of YOUR CHOICE

1. Tare the Portafilter on the scale.

 
2. Make sure you’re using the amount of coffee recommended for your basket size. 
At Irving Farm we use 17-18 grams of ground coffee in the portafilter basket.



3. Using your finger or tapping the portafilter with your palm, create a level surface before tamping.


4. Keep your wrist straight and apply firm even pressure across the coffee bed as you tamp to ensure an even extraction.


5. Rinse the grouphead of your espresso machine, then carefully insert your portafilter into the Grouphead and start your espresso pull immediately.


6. Signs to look for in quality espresso:

a. The streams should drop down at approximately 5 seconds.
b. Both streams should flow evenly.
c. Espresso should be have a deep caramel color that lightens as the extraction nears finish.
d. You should see 35-40 grams of beverage weight in approximately 30 seconds. 

 


7. If you're continuing on to make a Cappuccino, aerate your milk of choice carefully for a few seconds.

Position the steam pitcher so the milk can move in a whirlpool like motion. Hold the position and continue until the milk reaches your ideal temperature. At Irving Farm we steam milk to approximately 145 degrees for cappuccinos.


8. Finish with a beautiful pour. 

Be sure to hold your cup by the handle and keep it tilted at a steep angle. Start off approximately 6 inches away from the surface of the espresso, filling the first halve of the cup and then slowly lowering your pitcher.
For best results when pouring, the tip of the pitcher should nearly touch the surface of the espresso.

Blue Hill + Irving Farm | Coffee Partnership

We are proud to work with both Blue Hill and Blue Hill at Stone Barns as their exclusive coffee partner. This season they're serving coffee from Nora Pillimue. Her coffee from the Huila region of Colombia is available only at Blue Hill's restaurants and Grain Bar.

Tasting Notes: 
Red Currant/ Sugar Cane/ Clove

Blue Hill at Stone Barns' world class restaurant is located on the grounds of Stone Barns Center for Food and Agriculture. In addition to the restaurant, they operate the Grain Bar where center visitors can pick up whole grain baked goods, flip through a copy of Chef Dan Barber's The Third Plate: Field Notes on the Future of Food, and have our coffee. 

Our partnership with Blue Hill offers us the unique privilege of sharing our producer's stories with their staff. Mayita, from our coffee team, led a training session to pass along Nora Pillimue's story.

Nora has been a member of the Monserrate cooperative in Colombia since December 2015. She loves working with coffee, and picks and washes all of her farm's coffee with her husband and two children. When Mayita tasted Nora’s coffee during the cooperative’s seasonal competition, its delicacy and elegance paid tribute to the hard work the family puts into it and secured top honors. ⠀

We have been buying Nora’s coffee since 2016. ⠀

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