Zingerman's Coffee

Home Espresso Class July 24th

apomykala — Wed, 14 Jul 2010 17:23:22 +0000

Do you have an espresso machine at home that is sitting unused on a shelf? We can help you make better espresso with it. Our customers frequently ask us why our espresso is so different than what they make at home. Well, bring your machine in and we’ll work with you to get the most out of your machine. We’ll go over operation, the importance of the right grind, machine maintenance and taste testing!

Join Managing Partner Allen on Saturday, July 24th from 10:00a.m. to 2p.m.

This class is free, so grab a friend and come on down!

Indian Mysore Nuggets

apomykala — Tue, 01 Jun 2010 17:36:37 +0000

We’ve been a big fan of Indian coffees since we started roasting.

This coffee is from the Ossoor Estates in Manjarabad and is a new find for us. This crop is the best Indian coffee we’ve had in 5 years.

It has a wonderfully rich body; hints of sweet and warming spices (think cardamom); and a long clean finish.

It is grown between 3,000 and 3,250 feet elevation on a 120 year old farm. The term “nugget” is believed to come from the gold mining that once took place in this region.

Papua New Guinea Peaberry

gthergaonkar — Tue, 06 Apr 2010 16:18:04 +0000

We were recently offered a small lot of peaberry PNG from the Kimel farm in the Kuta region.

Normally, two seeds develop inside each coffee fruit. In a small percent of the berries only 1 seed is formed and wraps around the fruit and is called a peaberry. Because of this small size, it must be roasted a little more gently.

This PNG has flavors of sweet citrus, floral and a nice bright finish.

Open houses at the coffee company

admin — Thu, 28 Jan 2010 17:35:20 +0000

RECENTLY UPDATED!!!!! The SECOND Saturday of every month we will have open houses from 11am-12pm. Allen or Steve, managing partners, will tour the roastery, sample coffees, and discuss the fascinating world of coffee as well as many of the brewing methods currently in use.

Rwandan

apomykala — Mon, 11 Jan 2010 14:40:07 +0000

The New crop of Rwandan coffees have finally arrived after a year of anticipation and we are very excited that they are finally here…..
Rwanda has some of the best coffee growing conditions in the world. This coffee is grown on the steep slopes of northern Rwanda’s volcanic mountains, where the rich soil, high altitudes and abundant rainfall give the coffee trees along the mountain slopes the best environment for high quality yield. Our cupping notes best describe this coffee as sweet and smooth with orange/peachy notes and has a long deep finish.

If you’ve not had a cup, come on down and try it before you buy it.

Holiday Blend

admin — Tue, 24 Nov 2009 14:53:20 +0000

Our annual holiday blend has become our most popular coffee both for our guests and staff. We’ll bring it out again in mid-November and once it’s gone, it’s gone. It’s super fruity with a good percentage of a natural processed Sumatran. This very unusual coffee is cupping with flavors of strawberry jam, lavender and toasted bread (seriously!).

Our new coffee bar is now open!

admin — Mon, 23 Nov 2009 22:45:18 +0000

We’ve moved! Come on down to our new shop located at 3723 Plaza Drive, Ann Arbor, MI 48108—just three doors down from Zingerman’s Bakehouse and Creamery.

We serve a full line of espresso drinks and coffee brewed in a number of ways—regular drip, French press, Chemex filtered, pour over, Vietnamese style and Japanese ice drip. And you can select from up to 12 of our roasts which range in origin from Indonesia to east Africa to South and Central America. While you’re enjoying your drink, you can watch the roaster in action through the large picture window.

Kenya Kuraiha Estate

smangigian — Fri, 16 Oct 2009 01:13:12 +0000

We cupped a lot of coffees from a lot of importers. This one came from an importer that we have cupped with in New York but from whom we’ve not purchased. We cupped the Kenyans blind and this one was the clear winner – stunning bright fruit acidity.

Citrus / orange blossom fragrance, with a pleasant fruity brightness, flavors of tangerine and currant, all of which carry through into a sweet finish.

Great Kenyans like this are hard to find and really exciting when you get one like this.

Enjoy!!

Kenya Kuraiha Estate

admin — Tue, 06 Oct 2009 17:38:24 +0000

We cupped a lot of coffees from a lot of importers. This one came from an importer that I’ve cupped with in New York but from whom we’ve not purchased. We cupped the Kenyans blind and this one was the clear winner – stunning bright fruit acidity.

Citrus / orange blossom fragrance, with a pleasant fruity brightness, flavors of tangerine and currant, all of which carry through into a sweet finish.

Great Kenyans like this are hard to find and really exciting when you get one like this. I feel about this coffee similarly to Ted Nugent when he said: “If you want to get a sensual thunderbolt then you have got to be cocked, locked and ready to rock, doc. I find that whole milk and lots of Vitamin D help.”

We’re working on the 2009 Holiday Blend. It is shaping up to be super fruity with a good percentage of a natural processed Sumatran. This very unusual coffee is cupping with flavors of strawberry jam, lavender and toasted bread. We will compliment it with something else to add some warmth and brightness.

The Big Move

admin — Tue, 06 Oct 2009 17:37:13 +0000

We are in the middle of moving the roaster to our new location:
3723 #5 Plaza Drive, A2, MI 48108
Our new fax # is 929-6061.

We plan on having the roaster in place by the weekend.

Work is proceeding rapidly. We are planning to have the cafe open by November.