Mint Infused Simple Syrup

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Mint Infused Simple Syrup

Something we always have a ton of in the Golf Park garden is mint. Freshly picked mint can be the perfect addition to almost any summer recipe. Adding it to cold brew is no different. We recently infused some mint into a simple syrup and it was incredible. Refreshing and Summery, a couple shots of this simple syrup can be a nice change of pace to your regular coffee.

It's super simple:

1. Buy [or better yet - pick] a handful of fresh mint.
2. Chop or tear mint into smaller pieces to release the oils.
3. Combine 1 cup of water with 1 cup of sugar and heat on stovetop until dissolved.
4. Add mint.
5. Remove from heat and let the mixture steep for about 30 mins.
6. When cooled, strain mint from this mixture into a resealable container. Store in fridge.

The infused simple syrup will keep for up to 2 weeks in the fridge. 

There's no wrong way to use this syrup - we incorporated into our cold brew with a couple shots of cream and a drop of vanilla extract and the results were amazing.

We hope you give it a try!! 

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When In Portland: Ristretto Roasters

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When In Portland: Ristretto Roasters

As soon as one arrives in Portland, it's evident that this is a city that values quality. Quality in food, in beer, in design, in efficiency, in conversation... And especially, quality in coffee.

Listed by USA Today as one of the top ten coffee cities in the world, and the second greatest in America (coming in closely behind Seattle), this is a place where coffee is serious business. If you're going to open a shop here, you need to know what you're doing.

Many shops have risen and fallen, each one trying to stand apart, trying to find it's own place amid the merciless competition that capitalism endlessly provides.

How can you do it? What do you need to survive and thrive? I believe there are three things that roasters and shops should strive for: excellent coffee (obviously), a purposeful mission, and figuring out how to utilize the qualities that make their particular shop unique. 

Ristretto Roasters has locations on Couch Street, N. Williams, and NW Nicolai. Each location offers a unique RR experience; these photos showcase the Couch shop.

Ristretto Roasters seems to be doing well at all three. Founded 10 years ago by Din Johnson and his wife Nancy, RR has since opened two additional shop locations and become a recognized name in the city. 

I sat down with manager Andy Beers at the Couch location to hear more about RR and their growing presence in Portland. When asked about the driving purpose of RR, Beers stressed the importance of approachability.

"Our focus is entirely on dodging the pretentious side of the specialty coffee industry," Beers said. "We've always wanted to be extremely approachable, friendly, and really able to deliver and excellent product to anyone. Whether or not they have specialty coffee knowledge, we want them to have a good experience."

In a city where those with little coffee experience may be looked down on by the snooty barista or the "coffee-cultured" Portlander, RR welcomes all in to educate and serve them well.

"If you don't know the vocabulary of the industry and afraid that you're going to be judged for what you say, it can be really scary. That runs counter to what coffee should be about: talking to people and enjoying something on a visceral level as opposed to a cerebral one," Beers added.

Ristretto Roasters certainly does not sacrifice the quality of their product in order to welcome beginners in. They work hard to serve quality coffee and espresso drinks in a variety of media. At the Couch location, they excel in espresso and milk drinks.

"We pull our shots as double ristretto shots, and they hold their own very well in milk. The way you can interplay the milk with the particular espresso notes..." remarked Beers. "I think there's a world of possibility there."

However, espresso is not the only thing they do well. The Aeropress champion of North America happens to be an educator at RR, and each of their locations serves an Aeropress that (literally) is to be reckoned with.

In conclusion, Beers once again stressed his mission in the coffee industry to strip away that perceived barrier of pretentiousness. "Everyone should be able to taste good coffee, for what it is, without needing to know anything else; To feel welcomed..."

Walk into Ristretto Roasters, and you will feel just that.

Bram VanderMark

Portland, OR

 

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Happy 4th of July!

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Happy 4th of July!

We had some fun with fireworks during our Independence Day celebrations this year.

Hope you've had an enjoyable holiday weekend filled with friends, family and cold brew!!

Photos: Meredith Boyce and Peter Potecha.

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Cold Brew Popsicles

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Cold Brew Popsicles

If you're looking for a fun, refreshing way to use our Cold Brew - look no further. Cold Brew Popsicles are the perfect way to cool off this summer.

The options are endless when it comes to flavor combinations. For our first batch we went classic with sweetened cream and cold brew (sweetened with simple syrup). Delicious and simple!

Other combos we recommend trying:
Cold Brew + Lemonade
Cold Brew + Fresh Mint
Cold Brew + Caramel
Cold Brew + Vanilla
Cold Brew + Sweetened Condensed Milk

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Community Business Grant

The past couple of months have been a major time of growth & development for Golf Park Coffee. Starting in March, we were accepted into an entrepreneurial training program called CO.STARTERS, that equips aspiring entrepreneurs with the insights, relationships, and tools needed to turn a business idea into action and turn a passion into a sustainable and thriving business. Over the course of the program, we learned so much about running a business and we hope to implement a lot of the ideas and principles that we discovered along the way in the coming months.

At the end of the nine-week curriculum, we had the opportunity to "pitch" our business to the City of Lynchburg, to a panel of judges, in an effort to receive a grant for our business. 16 businesses pitched their ideas to the city, and five finalists were chosen to go through to the next round. We were lucky enough to be one of the five! From there, the 5 businesses pitched their ideas to a crowd during Lynchburg Innovation Week

We are so excited to announce that Golf Park Coffee was awarded a $5,000 grant to be used for business development in the next few months! We couldn't be more thrilled about this opportunity that we've been given. We are so grateful to the City of Lynchburg and the Economic Development Authority for their support and willingness to stand behind small businesses and young entrepreneurs. This grant is more than money. It is a symbol of our city's continued economic growth and development. We are extremely happy to be doing business in Lynchburg and want to thank all of our customers for their support and for being fans of our coffee!

We've got some really cool plans that we will be revealing over the next few weeks, so stay tuned!!

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Have you ever had a Cold Brew Muffin??  Neither had we. After some experimentation in Golf Park Kitchen, we came up with these awesome Cold Brew Chocolate Muffins. With just the perfect amount of coffee/chocolate flavor, this recipe is extremely easy and user friendly!

GPC COLD BREW CHOCOLATE MUFFINS

These cold brew muffins have become a staple around here. Perfect for an on-the-go breakfast, afternoon pick-me-up or even a midnight snack.  If you're looking for an easy way to brighten they day of your neighbors or co-workers, a dozen of these will do the trick [and won't break the bank in the process]. Paired with an ice cold glass of cold brew, or a glass of milk...you won't find a better combo.

Ingredients

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup cocoa
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
2 eggs
3/4 cup heavy whipping cream
2 tsp vanilla
1/3 cup Golf Park Cold Brew Coffee
1/2 cup chocolate chips

Directions

1. Preheat oven to 350.
2. Mix dry ingredients; set aside.
3. In large bowl mix eggs, cream, oil, vanilla & cold brew.
4. Add dry ingredients to batter and stir until combined; stir in chocolate chips.
5. Pour batter into prepared muffin tin.
6. Bake for 25-30 minutes [check for doneness by inserting toothpick - if it comes out clean, they are done].
7. Cool on rack & Enjoy!


 

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Golf Park Whole Bean Coffee

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Golf Park Whole Bean Coffee

HUGE, AWESOME, EXCITING ANNOUNCEMENT!!

We are so pumped to let you guys know that we will now be offering WHOLE BEAN COFFEE. One of our goals when we started this company was to bring you the highest quality coffee in the area. This whole bean offering is another way that we are making that happen.

We have been working closely with our roaster, Blanchard's, over the past few months to bring you an amazing Ethiopian Bean that is truly one of the most flavorful coffees we've ever had. We can't wait for you guys to try it!

This Ethiopia Yirgacheffe is a Honey Natural Process coffee that has an aroma of tropical fruit and berries with flavors of Strawberry, Lavender and Vanilla. It is bright with a silky body and a structured, juicy balance. Natural processed coffees are known for their intense sweetness.

Ordering is easy. Click here to purchase our 12oz bag of Golf Park Coffee.

Orders will be shipped twice a week (Tuesdays and Fridays) to ensure that only the freshest coffee is delivered to your door.

We'd love to see photos of you drinking GPC's new coffee. Tag photos with @golfparkcoffee and use the #golfparkcoffee hashtag so we can enjoy along with you!

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This recipe might just be our favorite yet! COLD BREW & PULLED PORK. If we were forced to choose one single meal to eat for the rest of our lives, this. would. be. it. Being huge BBQ fans, we figured we had to try something that combined our first true love--COFFEE. Slow-cooking pork in a cold brew coffee mixture was a match made in heaven. You guys, this pork marinade is the real deal.

We used this recipe for sliders & added a spoonful of fresh slaw on top.  However, the pork would be just as tasty on it's own, thickly sliced with some mashed potatoes or mac'n cheese on the side. This pork is definitely a game changing recipe. The subtle coffee flavor is infused over hours of slow cooking, leaving the pork with a mouthwatering taste.  

Ingredients

2 tsp olive oil
1.5 cups Golf Park Cold Brew Coffee
1 bottle (18oz) of your preferred BBQ sauce
4-5 lb pork butt roast
Salt & Pepper

Directions

1. Place pork in slow cooker, generously covered with salt & pepper.
2. Pour Cold Brew and BBQ sauce over pork (save 1/4 BBQ sauce to use later)
3. Turn slow cooker onto low; cook for 6-8 hours, or until pork is tender.
4. Pull apart pork with fork and add extra BBQ sauce as needed.

Feel free to garnish with cole slaw, for added flavor and texture.

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SOURCED: III

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SOURCED: III

HAMBELA ALAKA SINGLE FARM / ETHIOPIA

If you remember back to our first post in our SOURCED series, we said that our goal was to feature a new coffee every couple of months from different regions all over the world. We started with a South American coffee called El Ocasa from Colombia back in March, then moved on to a Central American coffee produced in Guatemala called El Sombrerito. Now we're crossing over the atlantic to bring you something totally different. 

Starting today, we are featuring our first African coffee. Produced in Ethiopia, the Hambela Alaka Single Farm is a coffee produced by a family with a rich history. In 1934 Muluemebet Emiru became Africa's first female pilot, shortly after the end of World War II she was awarded a lush farmland in the Harar and Sidamo regions of East Africa. Along with her husband, they transformed this farmland into a private coffee estate that is still family owned and operated to this day. Not only does this farm produce high quality coffees, it also is home to the first and only private SCAA certified quality control lab in Africa. 

We hope you enjoy this new coffee offering. Ethiopian coffees are a favorite of ours because of their light body and bright, fruity notes. This is a perfect coffee to finish out the summer and usher in the crisp fall air. Cheers!

Farm: Hambela Estate

Producer: METAD

Region: Guji, Alaka District, Oromia Region

Origin: Ethiopia

Process: Fully Washed/Sun Dried on Raised Beds

Altitude: 1,900-2,200m

Varietals: Indigenous Heirloom

Cupping Notes: Wildflower Honey, Passion Fruit, White Tea

 

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Hey guys!  We have a great new recipe featured on our #gpctable series--this one incorporates just the right amount of coffee flavor into a decadent dessert.  These layer bars are a nice little treat, and are actually pretty healthy, too! There are so many flavors happening in this recipe, each bar is filled with multiple layers of sweet goodness. We hope you enjoy this recipe as much as we have.  Let us know what you think!

INGREDIENTS

CARAMEL LAYER:
1/2 cup honey
1/2 cup coconut milk
1/2 tsp sea salt

CRUST:
1/3 cup coconut flour
1/4 cup almond flour
2 tbsp coconut oil, softened
1 tbsp honey
1/2 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp cinnamon

CHOCOLATE LAYER:
3 ounces unsweetened chocolate
3 tbsp Golf Park Cold Brew Coffee
1 tbsp coconut milk
3 tbsp honey

COCONUT CREAM LAYER:
3 tbsp coconut butter
6 tbsp coconut milk
3 tbsp honey

TOPPINGS:
1/2 cup chopped walnuts
1/4 cup shredded, unsweetened coconut
1/4 cup chocolate chips

DIRECTIONS

1. Make caramel sauce first.  Bring honey to a slow boil over medium heat.  Simmer on medium heat for 6-7 minutes, stirring occasionally.  Remove from heat and whisk in coconut milk and salt.  Place back on heat for 15 minutes to continue cooking.  Remove from heat and let cool to room temperature.

2. Make the crust next.  Preheat oven to 350.  Mix crust ingredients in a bowl until dough forms.  Press dough into a 8x8 inch oven proof dish.  Bake for 10 minutes.  Remove and cool for 15-20 minutes.

3. Make the chocolate layer.  Melt chocolate at a slow pace over double broiler, stir in milk and honey.  Spread the chocolate over the base (crust) layer.

4. Pour caramel sauce over chocolate layer.  Scatter chopped walnuts over the chocolate.

5. Make the coconut cream.  Mix the coconut cream layer ingredients in a bowl, then pour over the walnuts.

6. Sprinkle the coconut and chocolate chips on the top layer.

7. Bake for 20 minutes at 350.  Remove and let cool for 15 minutes.  Store in fridge for 1 hour, then cut into bars & enjoy!

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