I saved Latin. What did you ever do?

New Punch Cards. "I got punched in the face. What's your excuse?"

(Can't. Stop. Quoting. Must. Watch. Movie.) 

Quills NA Welcomes Cupping Champion

Dear local Baristas and coffee enthusiasts:

This Thursday, September 13th, Prima Coffee Equipment and Quills Coffee welcome cupping champion Cory Andreen to Quills New Albany location for some tasting and teaching coming only from the world's best. 

 Cory- World Cup Taster's Champion - owns a cafe in Berlin but we were lucky enough to snag him while he's in town for a wedding. Don't miss this rare opportunity to learn more about coffee and cupping from an International Pro!

 Details straight from Prima: This Thursday, the 13th, we'll gather at Quills New Albany at 6:00 PM. Prima will supply food (BBQ, pizza, or something), but please bring your own drinks. Also, Quills' coffee/espresso will be available for our enjoyment. Cory will begin his chat around 7:00 PM.

Quills Coffee New Albany

137 E. Market St.

New Albany IN 47150

Quills Coffee at The Fall Flea

Edit: Juuuuust Kidding!! September Fools! Quills will actually NOT be serving coffee at this event :( But you sure can stop by our downtown New Albany store and pick up a cup to take with you! Pretty dang sure it's gonna be a spectacular Fallish pre-Fall event! 

Heads-up...

Quills Coffee will be serving our delicious brews, gladly assisting in your perusing at The Fall Flea: A Vintage Hip Marketplace brought to you by our stylish New Albany neighbors - Dress & Dwell.

The Fall Flea is an outdoor marketplace with antiques, vintage home decor and fashion accessories! You'll find it on your way to and from the festivities at Lanesville Heritage Weekend. Dates, Times and Address on the flyer below. 

SO FUN!!

 

Lots of cooks in the kitchen

at Quills New Albany today.

Rainbow Blossom is here to visit us. Touring the roastery. Training a rockin' new barista -Justin Taylor (come by and meet him!). Tasting some great Blacksmith. Yep- lots of awesome things brought to you by the letter T.    T

Guatemala and Costa Rica Bring Quills Two New Coffees

We've got two new roasts about to blow your mind in the next few days. 

A Costa Rican from the Monte Rosa Estate- located in the San Rafael de Naranjo microregion of the West Valley Region. It initially cups out as clean yet creamy.

The other comes from Northwest Guatemala. Finca La Bolsa is set between two large mountains in Huehuetenango which is an excellent growing region. 

We brewed up a bit of the Finca La Bolsa in the New Albany shop the other day. John compares it to a sweet, tart cherry..."but more sweet than tart. Just a little tart"  

And for you true coffee geekazoids...

Monte Rosa Estate

Variety: Caturra

Altitude: 1300-1450 MASL (meters above sea level)

Process: Fully Washed 

       

Finca La Bolsa

Variety: bourbon, caturra

Altitude: 1400-1600 MASL

Process: Fully Washed and Dried

Growing Appreciation of Coffee: Tasting through Cupping

Great feature on All Things Considered encouraging the depth, subtle nuances and immense pleasures of coffee; the story discusses the importance of relationship with your sourcers and farmers and how coffee appreciation is growing to resemble the more widely accepted study of wine.

(Hey wine people- maybe we could trade titles for a little while. "Barista" vs. "Sommelier"? "Sommelier" carries all the sex-appeal)

One of the most effective methods of growing in coffee knowledge is  through a process called cupping. Admittedly the practice can produce quite an off-putting sound as it involves deeply sniffing, then loudly slurping the coffee so that it spreads to the back of the tongue.

We love helping people enjoy their coffee even more through through the experience of cupping and are working on ways we can bring it even further to the masses. In the meantime- check out that NPR story! 

Below- John and Philip sniff and slurp and taste a few batches.

Conversations on Coffee Chilled

We know some of you prefer your coffee somewhere under 50 degrees Fahrenheit no matter what time of the year, but there are just a few more weeks (or perhaps months in this indecisive region of the troposphere) of bone-draining heat severely compelling us to the enlivening refreshment of coffee on the rocks.

So perhaps a little late but never too late, we wanted to share with you what our good friends at Prima Coffee have written up on the matter - comparing the methods and flavors of Ice Brew vs. Cold Brew. And even providing you with some recipes.

Below is a short synopsis taken from the article but be sure to head on over there for much more entertainment and helpful information (and you don't wanna miss those recipes for brewing and enjoying on your own front porch) 

{all good things come in growlers}

Ice Brew:

"Affectionately referred to as the 'Japanese iced method', ice brew is an intuitive option with a twist. It recruits classic devices like the Chemex, V60, or Aeropress and rearranges the recipes by adding ice early. When fresh coffee — brewed hot — lands on the ice drop by drop, it’s cooled instantly. The immediate result is chilled coffee that’s abundantly aromatic, agreeably acidic, and ready to drink."

versus Cold Brew:

"Famed for dropping jaws and teasing appetites, this is the legendary method that boasts a brew time between 2 and 24 hours — and sometimes longer. It’s theatrical and nearly ostentatious, but deceptively simple, and can be enjoyed with or without fancy equipment. Coffee is extracted with cool water, introduced either by full, immediate immersion or a slow, steady drip. Should one survive the wait, they’ll enjoy a sweet, syrupy cup that sidesteps coffee’s normal acidity and goes down smooth."

Best of Louisville Bash

We just wanted to say THANK YOU again to our incredible Louisville family for loving us and our coffee and for celebrating our vote in Louisville Magazine as Best Coffee Shop. 

A few days ago, we got to eat, drink and schmooze with a few other of the bests. There was also quite a lot of rug cutting going out on the floor of Millionaire's Row that evening. Our baristas played coy this time, sticking to pouring coffee, but enjoyed the show. 

We love this city!!

Quills Brews Red Espresso

Quills is now serving Red Espresso at all three of our locations. 

Red "espresso" is made from Rooibos tea - a member of the legume family, grown only in South Africa. It is noncaffeinated and full of antioxidants, ground as espresso for the brewing method and machine of ones choice. At Quills, we are utilizing the aeropress to make your favorite red drinks. 

This option allows those who are interested in the health benefits of tea (in addition to those who need to avoid caffeine) to still experience the full range of the cafe menu. It can be substituted into nearly all of Quills lattes and specialty drinks (We've found that the Red Miele is a favorite). Come by and try it Red! 

Roasting Day