Comments on: Give It Up for Gimme!

By: Ben Mann

Ben Mann — Thu, 13 Oct 2011 18:53:22 +0000

Hey!

Thanks for the awesome recognition!

Just a heads up, when you’re back in Brooklyn, we’ve got a brand spanking new location at 107 Roebling Street. We got a Speedster devoted to single origin espresso, a training lab, and all sorts of other fun stuff.

Hope to see you at some point!

By: dru

dru — Tue, 12 May 2009 14:21:33 +0000

Hey Man,

Just wanted to give you some well-deserved praise for a great blog on coffee. You’ve pretty much visited all my favorite (with the exception of CSC) spots in New York. As a amateur coffee enthusiast, I still have a lot to learn, but it was certainly nice to stumble upon your blog and see that I’m hitting all the right spots.

Keep up the good work.

Cheers,

Dru

By: arghyle » Blog Archive » A guided tour of NYC’s best coffee spots

arghyle » Blog Archive » A guided tour of NYC’s best coffee spots — Thu, 07 May 2009 17:00:59 +0000

[...] Gimme Coffee – I’m a big fan of the Mott Street location. My favorite spot in Soho/NoLiTa. [...]

By: ManSeekingCoffee

ManSeekingCoffee — Fri, 13 Mar 2009 06:06:15 +0000

Argh! I hate that exclamation mark too!

By: Daniel M.

Daniel M. — Fri, 13 Mar 2009 04:22:29 +0000

Ouch! 2–3 weeks! Well, at least they are packaged in air-tight and valved bags. Once you open it, though, best to drink it up as soon as possible, I would think. The lack of exposure to air is on its side but time is not.

I recently splurged on some of Gimme’s (Gimme!’s?…Gimme’s!?) Hartmann Honey. I expect to put out a review at some point in the near future.

FYI: they have some more Brazils on offer. I’m dying to try some. That peanutty goodness is something I am very fond of in quality Brazilian beans.

Also, hurray to Gimme! for their excellent web site. It’s a veritable bounty of content on nearly every topic related to coffee one could think of and, as such, is notable for showing such a forthright, generous, unpretentious and egalitarian face to the public. That level of humility can, at times, be hard to find in this industry.

By: ManSeekingCoffee

ManSeekingCoffee — Thu, 26 Feb 2009 18:56:31 +0000

Ryan, I had a similar impression about some of their tasting notes. As much as I love long, poetic descriptions that are a pleasure to read (see Blue Bottle for a perfect example), I do like some concrete, specific tasting notes as well. I also think the transparency in blending is a real boon to the company and consumer. Why not post a precise recipe (e.g. 70% X and 30% Y)? It’s not as though blends need to remain a trade secret. More importantly, I think it would lend some of the credibility recently achieved by single origin marketing to the sale of blends. I know I’ve been sold recently on the power of single origins but might think differently about blends if I saw that – “oh, in fact this one is composed of a couple of top quality single origins.” It’s all there if you ask, but why not shove it down the throat of the consumer.

By: ManSeekingCoffee

ManSeekingCoffee — Thu, 26 Feb 2009 18:53:14 +0000

Thanks Collen. I suspected this might be true but didn’t want to believe it. It’s now corrected above.

By: Colleen Anunu

Colleen Anunu — Thu, 26 Feb 2009 17:38:37 +0000

We very much appreciate your recognition.

To clarify, the Sao Joao that we had was not the same as Ritual’s amazing coffee. My understanding is that Brazil is laden with fazendas bearing the same name, including this very popular one.

Regardless, it truly was an exclusive and special yellow bourbon. The last roast date of the Sao Joao was Feb. 25, so enjoy it if/while you can.

By: Ryan

Ryan — Thu, 26 Feb 2009 16:15:15 +0000

Just following up after perusing some more blend descriptions.

Gimme does a great job with specifics on the Piccolo Mondo FTO blend. They give some info about the origins involved and what they contribute to the blend.

http://www.gimmecoffee.com/Piccolo-Mondo-Fair-Trade-Organic-Blend-P26C13.aspx

By: Ryan

Ryan — Thu, 26 Feb 2009 15:56:24 +0000

I think your comments are spot on. Leftist blend is especially good in milk, in my opinion.

I like the whimsical coffee descriptions on the website, but sometimes I wish there were more straightforward cupping notes as well. For example, I haven’t ordered the Platinum Blonde espresso blend because I don’t know “divebar chic” tastes like and I haven’t a clue what it’s like to have a “vanity fair” aftertaste lingering.

Of course locals can just swing by and taste everything.