Introducing…Grimpeur Bros. Specialty Coffee’s River Road Peaberry Single Origin
Ahhhhh River Road…a smile crosses our face whenever we think about it. Most New Yorkers and way too many NY cyclists don’t know this lil’ road exists even though it’s 10 minutes from Washington Heights and 20 minutes from Times Square!
Crossing the GW Bridge, cyclists must turn left…no if, ands, or buts. Seriously. Go left, not right. Descend for a minute and hang a quick left, then BOOM…you are riding through spectacular woods on a small two laner with minimal if any traffic nestled between the Palisades and one of the largest, most majestic rivers in North America. The NY hustle and bustle instantly melts away. Birds sing. Chipmunks bounce around. Waterfalls fall. Gorgeous trees shade throughout. Ice and snow in the winter. And the two big climbs make for serious Grimpeur Bros. pleasure and effort. They hug the actual Palisades cliffs - the first climb we’ve always thought of as a hors d’oeuvre for the final, main course slog up to 9W. If you don’t start the last climb from the parking lot on the Hudson River, it doesn’t count. Ya gotta start from the bottom. And if you feel halfway decent, ya gotta race up to the Park Police Station. It hurts, but in a good way.
Grimpeur Bros.’s River Road Single Origin peaberry coffee brings a smile to our face every time we brew a cup. Historically, peaberry coffees - a mutation of the bean where only one seed grows instead of two, were thought of as defects. Modern day coffee culture has come to recognize the peaberry for its sweet characteristics. Just like the River Road route, it’s sweet, goregous, and fun. We selected this coffee because of it’s expressive body. When the summer heat kicks in, River Road Single Origin also makes a delicious iced-coffee. From the Grimpeur Bros. Specialty Coffee Brooklyn Headquarters, we present you with River Road Peaberry Single Origin, a beautiful, fruity peaberry coffee with a strong finish.
Ride Your Bike. Drink Great Coffee.
Grimpeur Bros. Specialty Coffee
Brooklyn, NY | Austin, TX
River Road Peaberry Single Origin photograph courtesy of our great friend, Australian, and excellent cyclist Janeen McCrae.
Follow her on Twitter: @thenoodleator - she’s funny.
Follow her Tumblr blogs: Cranktastic and Ride By Shooting - she likes all things cycling and takes great pics on her rides.
Buy her photo book “Yes, I Am Precious”…uhmmmm, she rode across the USA…by herself. Did we mention she takes great photos on her rides? She’s hard at it writing a book about the trek across America with Precious her bike…this time with words! Bug her about it…really do.
![Iced Coffee Japanese-style aka “Flash Brewed”
Like most people I’ve always had #toddy-style #icedcoffee: ground coffee is immersed in cold water and a concentrate is produced. It produces that classic “iced coffee” taste. However with specialty varietals and all the wonderful diversity possible, it seems like a waste to produce the same taste you get at [insert national chain name here] while using the best coffee beans you get.
Earlier this year, I was introduced to brewing iced coffee directly over ice. What? Yup, and what’s amazing brewing #Japanese-style is you can savor the all of the great taste with a refreshing cup of iced coffee. So set up your #Chemex, #V60, or #Clever equipment over a cup of ice and go! Well, not exactly. And that’s where the fun starts.
I use the 1:17 coffee to water ratio for most #coffee I brew. My friend & Grimpeur Bros. partner @sherpakid suggested trying a 1:13 ratio for iced coffee. He brews it using a Chemex and fills the receptacle with ice cubes so that it almost touches the bottom of the paper filter.
The great people at #HoundstoothCoffee in #Austin, TX, use a .06 formula (.06 x water weight = coffee weight) which is roughly the same as 1:17. They divide the water weight 75% liquid & 25% ice and brew onto the ice with Clevers. They also use filtered crushed iced. They like to get the coffee to room temperature with brewing and then pour that coffee over ice. It’s very tasty coffee.
At home, I’ve been brewing with the 1:17 and 1:13 methods over cubed iced and the results are tremendous. I’ve used #GrimpeurBros, #MadCap & #HandsomeCoffee beans. Side by side, 1:17 is lighter and great for those really hot #summer days. 1:13 brings the coffee’s taste more foreword and results in a slight more intense iced coffee. Both are great. Give them a try. Next up is trying Houndstooth Coffee’s method at home. (Taken with Instagram)](http://25.media.tumblr.com/tumblr_m7u3odw0VO1qbf9lmo1_500.jpg)
