Out and About This Fall With Irving Farm

If you’ve tasted Irving Farm coffee being served at a food event, charity food event, farmer’s food event or anything in between, chances are you’ve met our Directof of Wholesale, Teresa von Fuchs. Sometime in between working directly with those who proudly brew and serve Irving Farm, and attending all of these amazing events, Teresa managed to write a little recap for us of what she’s been up to. Suddenly the rest of us feel like massive underachievers.

 

Fall in Millerton, New York

Fall in Millerton, New York

Fall is a busy time of year for us at Irving Farm. It’s a time of bounty and harvest and celebrating the ripening of all the the seeds sown during the spring and summer. Though we don’t actually ‘grow’ our coffee on our farm, we’re pleased to be invited to participate in celebrating the bounty of harvest time with our many partners and friends in the food community. Here’s a quick wrap up of the celebrations we’ve been proud to share in—and share our coffee at. We started summer off right, making coffee for the Chef Farmer Brunch, hosted by No 9 to benefit the North East Community Center in Millerton. We made Kalitas of the fruit-forward Amaro Gayo in the beautiful Silver Barn—though we missed the evening barn dance, we’ll be there next year with our boots on!

Taste of Hudson Valley Bounty

Taste of Hudson Valley Bounty

The next weekend, also near our upstate roastery, we were featured in the delicious art installation Pancakes and Coffee by one of the Wassiac Project’s founders Jeff Barnett-Winsby. The annual weekend long Summer Festival showcases work by the artists in residency at the Wassaic Project as well as other artists, musicians and dancers from the community. The same weekend we were pleased to present some delicious pourovers at the annual Taste of Hudson Valley Bounty event and meet some more of our neighbors in farming and food. All of this inspired us to host one of our own events: in September we held our first coffee launch party, featuring the Ortiz Herrera and Mendez families and their coffees, Natamaya and Talnamica, at our 79th street cafe. There were specialty Salvadorian snacks, lots of coffee and wonderful family.

Harvest in the Square 2013

Harvest in the Square 2013

The next night we made merry with our longtime neighbors around Union Square at the Union Square Partnership’s annual Harvest in the Square. One of the first neighborhood-based tasting events in the city, Harvest in the Square connects the farmers of the city’s many farmers’ markets with the chefs and food artisans who use their beautiful produce and other foods. We felt right at home making coffee for the crowd of 1,000 attendees, vendors and volunteers on a beautiful night in Union Square, just around the way from our flagship cafe at 71 Irving Place. Irving Farm coffee was also fuel for the the James Beard Chef Bootcamp at Glynwood. Attendees enjoyed 71 Irving House Blend during the course of the conference and then selected coffees from some of our closest farm relationships to close out the chef’s signature meals of the final evening.

G9 Summit at Blue Hill at Stone Barns. Photo by Kirra Cheers.

G9 Summit at Blue Hill at Stone Barns. Photo by Kirra Cheers.

We were also honored to be invited by Blue Hill Chef Dan Barber to this year’s G9 (now G11) summit held at Stone Barns. One hundred and twenty chefs, seed breeders and journalists from the around the world were invited to a day of discussion at Stone Barns about “The Future of Flavor.” We were there to keep the crowd energized and delighted with the unique and varied flavors of coffees. We selected coffees from our offerings that showcased a range of varietals, processing methods and terroirs, and the quality and variety of our coffee selection was not missed by the audience.

Fast forward to later that same week and we sent a cadre of Irving Farmers to the annual MANE conference in Pawtucket, RI. Our team taught and attended classes and ruled the dance floor—and I was honored to present on the “How Did You Get Here?” panel, revealing the secrets of how I got where I am today (in coffee—not dance moves).

Kai holding down the fort at Taste of Gramercy.

Kai holding down the fort at Taste of Gramercy.

This fall also marked the inaugural Taste of Gramercy event, held on a beautiful sunday in October on our home turf of Irving Place. We mingled with Gramercy Tavern, Casa Mono and many of our well-known neighbors and met some new ones at well. That same day (!) we packed up our brewing gear and headed out to the Catskills to work with our partners at Table on Ten in Bloomville, NY on a blend that represents their community-driven spirit. We brewed three coffees, each roasted with two different expressions and gave tasting flights all day to anyone and everyone who stopped in. We then created a blend with the two coffees that received the warmest receptions and played best together. We were also so warmed by their community. Everyone made us feel right at home.

It was hard to leave, but we were welcomed back to the Hudson Valley to kick off Hudson Valley Restaurant Week! This is our second year as the official coffee sponsor and we were pleased as punch to spend the day brewing coffee at the Millbrook Winery and warming our bellies with veggie stew from Chef Eric Gabrynowicz of Restaurant North. And so we wrapped up the exciting season appropriately—at our upstate home in Dutchess County. It was our first year at this event and we were struck by how beautiful and bountiful and far-reaching our community is. As fall winds down into the holiday season we are most thankful for our fellow families of artisan producers and lovers of tasty things grown and crafted by hand!

Postcards from MANE

MANE relaxing.
Taking a load off at MANE. Photos by Joshua Littlefield.

“The experience I gained at MANE is invaluable. During those three days, I was able to attend several courses, including a cupping with winning farms from Rwanda/Burundi. What I realized is that Cup of Excellence isn’t always exactly what you’d expect (i.e. we tasted lots of potato defects.) What I also learned is the importance of quality control and thinking through the aspects of sensory analysis. Nevertheless, the true highlights for me were hearing George Howell’s speech on the ability to thrive and learn about what seems to be the never-ending science of coffee. What was also wonderful to see were the abundance of varietals and cultivars in a class given by Matt Brown of Cafe Imports. Given this experience, I have tremendous gratitude for the opportunity to be able to go to MANE. And I’m looking forward to sharing this newfound knowledge at Irving Farm!

— Kai, 71 Irving Place

 

Teresa training and MANEing.
Teresa training and MANEing.

“I had so much fun at MANE and was so happy to have had the opportunity to go! The thing that stood out to me the most was being able to see all the different paths that you could go within coffee. From growers to buyers, baristas and sales reps, the coffee community itself is a very large but connected community. At the “How Did They Get Here” panel, all of the coffee professionals talked about how they started out, mostly barista jobs but not looking to stay in coffee. No matter how many times they left coffee, because of personal lives, financial reasons, or relocating, they always somehow found their way back to the coffee. They all seemed to have a true passion for coffee not just in their jobs but in their own lives. My favorite class I took was deconstructing espresso machines. There, I gained a whole new respect for the machines and the techs that work on them after finding out just how electrical and explosive the machines really are. It also gave me a better understanding of their internal mechanics and how each part works. MANE was a great experience and it helped me to better understand just how big the coffee world is. I am so greatful and thankful to have gone with such an amazing team. And even though the po-po shut down the latte art throwdown, they couldn’t keep us from killin it on the dance floor.”

— Hannah, Millerton Coffee House

Tamara tearing up the floor at MANE.
Tamara tearing up the floor at MANE.

“I became a barista originally because I just needed a job to make money, and about a year ago I actually tried to leave because I thought it was time for me to grow up and get a ‘real’ job. But one of the things that had stuck out to me during my time at Irving Farm—and what eventually brought me back—was the strong sense of community and family. Working for Irving Farm, as a barista, was actually one of the few times in my professional life that I had felt truly supported, respected, and cared for by the people I worked with. And it was that sense of community, and sense of family, that beckoned my return to being a barista. I can’t think of many other people I know who work in a profession where they have such a strong and immediate bond with others in their field. Since then I’ve learned that that sense of community, and general spirit of camaraderie, extends beyond Irving Farm into the coffee community at large. Having the opportunity to go to events like MANE, and being able to meet and connect with so many people all united by a common passion, and who all seem genuinely and earnestly excited about sharing that passion with other likeminded folks, is truly remarkable. MANE is particularly wonderful for folks more newly joining the coffee scene to get a sense of what’s out there. It’s a smaller event, and less expensive to participate in than some bigger events, so it’s not as daunting of a commitment to go to for anyone in the Northeast who works in the coffee industry. There are just enough people there so that you run into a few familiar faces, but you still meet and exchange ideas with many new ones as well. There was a class or panel for everyone, whether you were a roaster, barista, coffee shop manager, or just someone interested in coffee. One of my favorite classes was on the “flavor wheel”—a comprehensive chart developed to categorize aromas and tastes in coffee. And it was amazing to learn that despite the fact that coffee has been around for a very long time, the science of tasting coffee is still an emerging field, and there’s still a lot to learn and discover. Another class I really enjoyed was on espresso extraction. In that class, we split into small groups and had to dial in a coffee—that we knew nothing about beforehand—to try and optimize the taste of the espresso and drawing out its best qualities in the shot. We played around with dose, time, and grind to see how each of these variables affected the way the espresso tasted. We were delighted to find that the settings we were most happy with matched, almost exactly, the description the coffee roaster had printed on the bag! On the last day of the event, there was a panel featuring a variety of speakers who’d found ways to take their passion for coffee and turn it into a career, which really hammered home the significance of being there. These were people who were once where I was—passionate but still uncertain—and who had taken what they loved and what they were good at, and made it into a meaningful career. Listening to them helped me connect all of the new information I’d gleaned from classes and all of the sharing and exchanges I’d had with different people, and helped me see the myriad possibilities I had for my future in coffee. Which is really, really exciting. I’m looking forward to more opportunities like MANE where I can learn new things and share in new creative ideas with other people who are as passionate and enthusiastic about their work in coffee as I am.
— Liz, 79th & Broadway